Fall CSA | Week 3

Week 1: 9/16 - 9/19

 

Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: this week was all about getting our final transplants planted in the greenhouse and getting everything we can planted outside. We have started filling our winter beds and gutter systems in prep for the coming frost and lower light conditions in the winter months. I think this weekend we may be enjoying our last days above 80F, so enjoy this weekend and we will see you on the flip side with cool weather crops!!


pictures from the farm

 

In Your Bag This Week


Leeks: these beauties take all year to grow and have the most amazing buttery onion flavor. Slice down the middle and rinse out the inner layers then chop to add to soups, sautés or casseroles. Store in a bag in your fridge.


Conehead Cabbage: Great for coleslaw or in soups! Store in a bag in the fridge.


Arugula: peppery and crisp, arugula makes a great base for a salad or adds flavor to a sandwich or wrap. Store in a bag in your fridge.


Sunflower shoots: nutty and crisp, these make a great addition to any salad or sandwich. Store in a bag in your fridge.


Carrots: crisp and sweet and nice to eat. Store in a bag in your fridge.


Kale: pull leaves from stems and eat raw or cooked. these also make great kale chips Store in a bag in your fridge.


Parsley: chop and add to almost anything for added flavor. Store in a bag in your fridge.


Walla Walla Onions: sweet white onions make any meal extra delish. These do not cure well so store in a bag in your fridge.


Celery:time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. Store in a bag in your fridge.


Tomatillos:these are related to tomatoes but come wrapped in a paper husk. They make great salsa verde or just roast them and eat them. Store in a bag in the fridge.


Full shares also received Flavor Mix Micros: mild and tasty, these make an easy salad on their own or can add some color to any other salad. Store in a bag in your fridge.


Sweet Peppers: so sweet and crisp and fantastic!! if you don't get to eateing these within a few days, they freeze really well. just cut them the size you like to cook with and put them in a sealed bag in your freezer. Store in a bag in your fridge.

 

Hot Sweet Onion Dip | Serves: 4 | total time: 35 mins

Ingredients

1 (4 ounce) package of cream cheese (softened)

1/2 cup mayonnaise

1/2 cup parmigiano reggiano (grated)

1/2 cup sweet onion (chopped)

pepper to taste


Instructions

  • Mix everything, place it in a baking dish and bake in a preheated 350F/180C oven until the top is nice and browned, about 30-50 minutes.

cite: https://www.closetcooking.com/hot-sweet-onion-dip/

 

Celery-Leek Soup | Serves: 6-8 | total time: 45 mins


Ingredients

¼ cup extra-virgin olive oil, plus more for drizzling

2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)

3 garlic cloves, sliced

Kosher salt and freshly ground black pepper

1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced

1 large russet potato (about 12 ounces), peeled and roughly chopped

3 fresh bay leaves

1 ½ teaspoons fresh thyme leaves

¼ cup dry white wine

7 cups chicken or vegetable stock

1 cup chopped fresh parsley leaves, plus more for garnish

Crème fraîche or heavy cream, for serving



Instructions

  • In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.

  • Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.

  • Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.

  • Working in two or three batches, transfer the soup to a blender and purée until smooth. (It’s almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.

  • Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.


cite: https://cooking.nytimes.com/recipes/1020613-celery-leek-soup-with-potato-and-parsley

 

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!

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