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Fall CSA | Week 4

Week 4: 9/22-9/25

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Well, 87F one day and 65F the next, Fall is here! Actually I am very happy the weather is starting to cool as it allows me to say my goodbyes to the tomatoes, eggplant and peppers without feeling too bad about pulling them from the ground. Seasons changing is good for my farm mentality, as soon as I get sick of something, it is time for something new.

Reminder: you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.

 

In Your Bag This Week


Sweet Onions: Walla Walla onions are your classic blooming onion deep fried to all glory lol, chop and eat any way you want :) Store in a dry dark place


Rainbow Swiss Chard: eat raw or cooked. I like to chop this up in big pieces, toss with olive oil and cook on the grill. Then finish it off with lemon juice and parmesan cheese. Store in a bag in your fridge.


Fennel: Sweet and bright, this is a really unique veggie. chop up the bulb and sauté or roast then you can also chop the fronds to use as an herb with fish or chicken. Store in a bag in your fridge.


Peppers: large sweet peppers and one Hot pepper! make some great pico de gallo this week! Store in a bag in your fridge.


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.


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


Micros: Flavor mix or micro arugula, both can be added to sandwiches or salads to add color and flavor. Store in your fridge.


Baby Red Potatoes: So good! wash them off and enjoy new potatoes at their finest! boil or roast, pan fry or sautéed, you can't go wrong. Store in a dark cool place.


Radish: Beautiful petite red radishes have a nice flavor and add color to salads and crunch to sandwiches. Store in a bag in your fridge.


Radicchio: bitter lettuce that adds a punch of flavor to a salad and a pop of color. Store in a bag in your fridge.


Full shares also received Broccoli: Easy to add to any dish, cut broccoli and sauce, eat raw or grill for a side dish. Store in a bag in your fridge.


 


Radicchio Salad with Citrus | Serves: 4 | total time: 30mins

Ingredients

  • 3 slices (about 2 cups) sourdough bread, torn into bite-sized pieces

  • 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup chopped walnuts

  • 2 citrus fruits, like orange, lemon, and/or grapefruit

  • 4 cups chopped radicchio, or 1 small head cored and cut into bite-sized pieces

  • 2 cups arugula

  • 1/4 cup crumbled feta cheese


Instructions

  1. Preheat the oven: Preheat the oven to 350°F.

  2. Make the croutons: Place the bread pieces on a rimmed baking sheet and toss with 1/4 cup olive oil. Sprinkle with 1/2 teaspoon salt and bake, tossing the bread on the baking sheet partway through, until golden and crunchy, about 15 minutes; let cool.

  3. Toast the nuts: While the croutons are in the oven, toast the nuts in a medium-sized skillet set over medium heat on the stovetop until fragrant and toasted, about 8-10 minutes. Stay near the pan, and stir the nuts occasionally. They can go from toasted to burnt in a matter of seconds. Let cool.

  4. Peel and segment (a.k.a. supreme) the citrus: For each fruit, cut about an inch off the top and bottom just so some of the flesh is exposed. Set the fruit with the cut-side down on a cutting board. Start at the top, and slice down the side of the fruit with a sharp knife, cutting away the peel and the pith, exposing the flesh. Then carefully cut out the citrus segments over a bowl to collect the juice. You should have about 1 cup of citrus segments.

  5. Squeeze the juice: Once all of the segments have been removed, squeeze the juice from what's left of the fruit into the same bowl. Drain the juice from the segments and keep separate.

  6. Make the citrus vinaigrette: In a mason jar or small bowl, combine 3 tablespoons of the reserved citrus juice with the remaining 3 tablespoons olive oil. Add pepper and the remaining 1/4 teaspoon salt. Secure the lid if using a jar, and shake vigorously for a few seconds until emulsified. If using a bowl, whisk the ingredients together.

  7. Assemble the salad: Add the radicchio and arugula to a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Taste and season with additional salt and pepper to suit your preferences. Add the croutons, walnuts, citrus segments, and feta cheese, and toss until evenly combined.

  8. Serve: Transfer to a large serving bowl for family-style eating, or divide among individual bowls for serving.


 

Fennel Gratin | Serves: 6 (side) | Total Time: 1h 20 mins


Ingredients


For batter:

  • 2 large bulbs of fennel

  • 1 bulb of garlic

  • olive oil

  • 50 g cheese , (I like a mixture of Cheddar, Lancashire and blue)

  • 250 ml single cream

Instructions

  1. This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roastfrom Together – see the full collection of menus here.

  2. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.

  3. Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight.

  4. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish 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!

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