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