Fall CSA | Week 3
Sept. 19 & 20
TH: 4-7pm | FRI: 9-noon
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
this is the very last week for tomatoes, cucumbers and zucchini. As a farmer, I love to move onto new crops and away from tasks we have preformed for 12 weeks strait. In that way, fall sometimes feels like new growth and a new beginning even though the days are getting shorter and the leaves are turning.
In your bag this week:
Peppers: everyone received a couple jalapeños. Full shares received 4 sweet peppers and half shares got 3. they are all great for salsa, stuffing or chopping for a baked dish. Store in a bag in your fridge.
Hakuri Turnips: These are salad turnips meaning the root is sweet and juicy and can be eaten raw while the tops have a peppery flavor to them. I like to sauté them together with a little bacon and finish if off with a tablespoon of maple syrup. So good! Store in a bag in your fridge.
Spinach: This is great in a salad or cooked up as a side dish; add to your eggs for breakfast or back into a casserole. Very versatile. Store in a bag in your fridge.
Dino Kale: great in salads or cooked up in a baked dish, with your eggs or as a side. Store in a bag in your fridge.
Tomatoes: For the last week of tomatoes, everyone gets a slicer tomato and a container of cherries. We hope you have enjoyed a long season of sweet and savory tomatoes. Store on your counter.
Cucumbers: We grow an English or 'burpless' cucumbers meaning they have very little seeds and are very long; and a traditional cucumber that is very crisp with a dark skin. Eat raw and enjoy a true flavor of summer! Store in a plastic bag in your fridge with a damp paper towel.
French Breakfast Radish: lightly spicy and crunchy, these little red and white radishes are a great addition to salad or sandwiches. Store on in a bag in your fridge.
Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.
Yellow Onions: cured and ready to flavor all your fall themed dishes. Store in a cool, dry place.
Turnip & Spinach Salad with Warm Bacon Vin | Servings: 4 | total time: 50 mins
2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced 2 tablespoons pecans, toasted and coarsely chopped
Preheat oven to 375 degrees. Toss turnips with oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, tossing after 15 minutes, until golden brown and tender, about 35 minutes.
Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Wash turnip greens well, and tear into 3-inch pieces. Toss greens with spinach.
About 5 minutes before turnips are finished roasting, heat a small high-sided skillet over medium-high heat. Cook bacon, stirring, until crisp, 4 to 5 minutes. Add shallot, and cook until soft, 1 to 2 minutes. Remove from heat, and stir in vinegar mixture. Fold warm bacon vinaigrette into greens, and divide evenly among 4 plates. Top with roasted turnips and pecans.
Garlic Butter Rice with Kale | Servings: 6 | total time: 35 mins
7 cups kale sliced leaves , tightly packed (1cm / 2/5" slices)
2 tsp extra virgin olive oil
Salt and pepper
1 - 2 tbsp butter
1/3 cup chopp