Week 1: 9/23 - 9/26
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We seeded our winter heated tunnel this week and are re-orginizing our small greenhouse to accommodate more winter growing and flower crates. this time of year is fun for me because we slow down and produce lots of off-season food at the same time. Always cheers me up :) Our fall spinach is almost ready then we will be well on our way to a new season of eating.
In Your Bag This Week
Farm Mix Salad Greens: mild and delicious, these greens are perfect for any salad. Store in a bag in your fridge.
Broccoli: roast it, grill it, steam it, blanch it or just eat it raw! Store in a bag in the fridge.
Bok choy: Excellent in stir fry, on the grill or chopped fine and added raw to salads. 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.
Brussels sprouts: cut the hard end off each sprout and discard any ugly outer leaves. These are great roasted or in the recipe below. Store in a bag in your fridge.
baby beets: root is sweet and deep red while the greens have a spinach flavor. Both are edible and delicious. Store in a bag in your fridge.
Sage: there is something about the smell of sage that just makes you think of home cooking! use in any cooked dish to give it an extra dose of love. store like flowers on your counter.
Walla Walla Onions: sweet white onions make any meal extra delish. These do not cure well so store in a bag in your fridge.
Purple potatoes: these babies were dug today, so as new as new gets! they have a purple skin and a buttery smooth white interior. We do not wash them so that you can store them if you want to. they are excellent baked or chopped and boiled :) Store in a cool, dry place.
Brussels Sprouts Pizza | Serves: 4 | total time: 35 mins
1 to 2 tablespoons olive oil
2 medium or 1 extra-large red onion
Pinch red pepper flakes
¼ cup balsamic vinegar
8 ounces (½ pound) Brussels sprouts
1 ½ to 2 teaspoons olive oil
Salt and freshly ground black pepper
1 batch easy whole wheat pizza dough or store-bought whole wheat dough (I used Trader Joe’s)
1 ½ to 2 cups grated low-moisture part-skim mozzarella cheese (6to 8 ounces), depending on how cheesy you like your pizza
¼ cup grated Parmesan cheese
Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
Prepare the pizza dough as directed. If you’re using store-bought dough like me, I’d roll it out into one pizza. If you’re using my pizza dough recipe, I’d make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
Transfer one pizza to the oven at a time (if you don’t have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you’d like, then slice and serve.
Bok Choy Tacos | Serves: 4 | total time: 1h 10 mins
½ cup vegetable broth
¼ cup Bragg Liquid Aminos (or soy sauce/tamari)
2 cloves garlic, minced
1 T balsamic vinegar
1 tsp liquid smoke
1 tsp Sriracha sauce
2 tsp dried basil
1 tsp cumin
½ tsp paprika
1 8oz package of tempeh, broken into small chunks
for the rest of the taco:
3 small bunches of bok choy, cleaned and bases chopped off
½ red bell pepper, thinly sliced
1 carrot, grated
1-2 T sesame seeds
8 taco shells
Marinate your tempeh: Combine all the liquid ingredients in a shallow bowl, and then add the broken up chunks of tempeh. Make sure all the pieces are mostly covered with marinade. You may need to add a bit more vegetable broth or water, if you do not have enough liquid. Refrigerate and let marinate for at least 1 hour.
Prepare your taco shells according to these instructions, or if you have a preferred method of making taco shells, you can do it that way instead.
Heat a large shallow saucepan over medium heat for about 1 minute. Add the tempeh along with its marinade and the bell pepper and saute for about 10 minutes, until most of the liquid is gone. If it gets too dry and starts sticking, lower the heat and add a little vegetable broth to deglaze.
Once the liquid is mostly gone and the tempeh is tender, lower the heat to medium low and add the bok choy and the carrots. Continue to sauté until bok choy just starts to wilt. Remove from heat and mix in the sesame seeds.
Load up your prepared taco shells. You should be able to fit about ½ – ¾ cup in each taco shell. Serve warm with some avocado or guacamole, or perhaps some peasamole. Enjoy!
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!