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
Ingredients
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
Instructions
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.
cite: https://www.marthastewart.com/1047884/turnip-and-baby-spinach-salad-warm-bacon-vinaigrette
Garlic Butter Rice with Kale | Servings: 6 | total time: 35 mins
Ingredients
MARINATED KALE:
7 cups kale sliced leaves , tightly packed (1cm / 2/5" slices)
2 tsp extra virgin olive oil
Salt and pepper
FINISHING:
1 - 2 tbsp butter
1/3 cup chopped almonds (or other nuts / seeds of choice)
GARLIC BUTTER RICE:
2 tbsp unsalted butter
3 - 4 large garlic cloves , minced
1 1/2 cups uncooked white rice
2 1/4 cups chicken broth (or vegetable)
Instructions
Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
Add rice, stir for 10 seconds.
Add broth, stir, then cover.Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
Lastly, stir through extra butter and add salt and pepper to taste.
Serve and sprinkle over nuts (or stir nuts through rice).
cite: https://www.recipetineats.com/garlic-butter-rice-with-kale-recipe/
We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home.
Please bring your bag back next week so we can re-use them!
thanks!