Week 4: 9/24 - 9/27
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
Moving tunnels this weekend for the frost ahead! We have been harvesting all the outside crops that may not make it through next weeks frosts while planning on spending all day tomorrow pulling down tomatoes plants so we can move our tunnels from those fields onto our winter greens. We have also been transforming our old greenhouse into a winter heat-sinking, growing machine; complete with hammock for growers sanity :)
In Your Bag This Week
Fingerling potatoes: these beautiful little rose gold potatoes are excellent roasted for a great fall side dish. Store in a dry place out of the sun. Broccoli: dark green heads are perfect in the fall. Steam, boil, roast or eat raw-you can't go wrong. Store in a bag in your fridge. Leeks: buttery and mild, leeks are a staple in soup but can also be grilled and sautéed. potato leek soup sounds like a winner for the cool weather coming. Store in a bag in the fridge. Watermelon Radish: These look all boring till you cut them open and find the hot-pink center! slice thin and add to salads or sandwhiches or grill them turnips and bacon as a side. Store in a bag in the fridge. Kale: Curly or dino, kale is so versatile-cut or tear leaves from rib to eat raw or cooked. Store in a bag in your fridge. Hakuri Turnips: These are a salad turnip which means you can eat them raw. the root has a sweet juicy flavor and the greens are slightly peppery like arugula. I like to eat them in a salad or sauté them with some bacon then finish it off with a little maple syrup. Store in your fridge in a bag. Sage: have you seen Lucias blog post, Plant Stories: Sage?? Sage can be fried, dried, baked into dishes or chopped and sprinkled on anything. Store hung upside down in a dark, dry place or in water on your counter. Green Onions: the whole bunch is edible, just chop and add to anything for a mild onion flavor. Store in a bag in your fridge. Farm Mix Microgreens: Mild and tasty, its a great base for any salad or make it a simple side by adding olive oil, salt and pepper. Store in your fridge.
Watermelon Radish Citrus Spinach Salad | Serves: 4 | total time: 20 mins Ingredients 1/2 cup walnuts, chopped 1/8 cup granulated sugar 1/2 tablespoon unsalted butter 1 shallot, minced 2 tablespoons peach balsamic vinegar (or any white balsamic vinegar or champagne vinegar) 1 tablespoon olive oil pinch of kosher salt 10 ounces baby spinach, washed well 3 watermelon radishes, sliced thinly 3 clementines (or oranges, grapefruits, etc) 3 ounces goat cheese, crumbled 3 tablespoons of minced chives Instructions
Start by preparing the candied walnuts. Heat a small non-stick skillet over medium heat and add the walnuts, sugar, and butter. Heat for 5 minutes, stirring frequently, until the sugar is completely melted and all the nuts are coated. Transfer the walnuts to a sheet of parchment paper and spread the nuts out into a single layer. Set aside to cool and harden.
Next, prepare the shallot dressing. Add the minced shallot to a small bowl along with the balsamic vinegar and olive oil. Add the pinch of salt and stir to combine. Set aside.
Wash and dry the baby spinach. Place in the bottom of a large salad bowl.
Slice the watermelon radishes thinly, either with a mandoline (preferred method) or by hand. Arrange the watermelon radishes on top of the layer of baby spinach.
Cut off the end of the clementines, squeezing any juice in the ends over the salad. Using a sharp knife, remove the peel from the clementine and segment by cutting into the membrane between each slice. Squeeze the remaining peel and membranes over the salad and add the clementines to the spinach and radishes.
Scatter the candied walnuts and crumbled goat cheese over the salad, followed by the shallot dressing. Sprinkle the minced chives on the salad.
Allow the salad to sit for a few minutes up to several hours before serving.
Scalloped Potatoes with Leeks | Serves: 8 | total time: 1h 30 mins Ingredients 2 tablespoons butter plus more for baking dish 1 cup finely chopped leeks (if needed, sweet onion may be substituted) 2 cloves garlic, grated/minced 1 teaspoon dried thyme 1 cup whole milk 1 cup heavy cream 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 1/2 pounds yellow/golden potatoes, peeled and sliced thin Instructions
Preheat the oven to 350-degrees F. Coat an 8x8-inch (or approximate) baking dish with butter.
Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.
Add garlic, thyme, continue to cook, stirring for 30 seconds.
Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.
Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.
Bake until potatoes are done, lightly brown and bubbly, about 1 hour. If time permits, baste potatoes with sauce halfway through cooking. Let cool slightly before serving.
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!