© 2020 by 10th St. Farm & Market

Fall CSA | Week 4

Sept. 26 & 27

TH: 4-7pm  |  FRI: 9-noon

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

Does it feel like fall or what?!! I felt like the storm this week blew summer away and ushered fall in-in a mater of 2 hours. Reflecting that, this weeks share is definitely a fall themed bag. Have fun cooking :)


In your bag this week:


Celery: This is the 'stragglers' of the celery plant, the stalks that do not want to stand up straight. So we pull them off and eat em! Our celery is NOT to be eaten raw, it is meant for cooking due to its strong flavor and texture. Your grandmothers will all say it tastes like the celery they had as a kid before it was all grown in California and blanched in the field. Enjoy! Remember to eat the leaves too! Store in a bag in your fridge for up to a month.


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.


Brussels Sprouts Greens: these are the round-is green leaves in your bag. Treat them like kale but they will have a sweeter flavor. These are one of my favorite greens to eat because the flavor is soo good. Store in a bag in your fridge.


Rainbow Swiss Chard: beautiful colors and a mild flavor, this chard is easy to sauté on its own or add to most other dishes. the stems are edible too, just blanch or cook them longer than the greens. Store in a bag in your fridge.


Tomatillos:  the last of the season, these are great roasted with some peppers and garlic for salsa or added to casseroles, breakfast eggs, ect.  Store on your counter.


Leeks: buttery and delicious! Great in soup, roasted, on the grill or chopped thin and added to your ham and eggs. Store in a bag in your fridge.


Yellow Potatoes: these are on the smaller size, buttery and smooth. Store in a cool dry place.


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.

Potato Leek Soup | Servings: 8 | total time: 70 mins


Ingredients

8 cups chicken stock

6 russet potatoes, peeled and cut into large pieces

4 leeks (whites only), thoroughly washed and sliced

3 stalks celery, roughly chopped

1 bay leaf

1 1/2 teaspoons finely chopped fresh thyme

Salt and freshly ground pepper

1 cup heavy cream


Instructions

  • Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

  • Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.


cite: https://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe-1947431

Sautéed Brussels Sprout Leaves  | Servings: 4 | total time: 30 mins


Ingredients

8-9 cups of brussel sprout leaves, rinsed thoroughly

1 medium yellow onion, finely diced

2 cloves of garlic, finely minced

3 slices of bacon.

1 1/2 tablespoons Extra Virgin Olive Oil

1/2 cup of Vegetable Stock

Pinch of Red Pepper Flakes

Lemon zest

Juice of 1/2 lemon

A splash of Red wine Vinegar (to taste)

Salt and pepper to taste.


Instructions

  • Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.

  • Add the olive oil to a pan and saute the diced onion until slightly translucent.

  • Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.

  • Add the vegetable stock to the pan and bring it to a simmer.

  • Add the Brussels sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed.

  • Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.

  • Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.)

  • Remove from heat and stir in a small splash of red wine vinegar and lemon juice.

  • Season with salt and pepper. Stir in the diced bacon.

  • Serve hot.


cite: https://thegardeningcook.com/sauteed-brussels-sprout-leaves/

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!