Fall CSA | Week 5

Week 5: 10/1-10/4

Thursday 3pm - till Sunday Night  |  SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

What we're up to:

The tunnels are moved and we are prepping for frost! The whole farm looks different after tunnels move-feels both like a fresh start and the end of the season at the same time. Now is all about making sure our winter season is productive as our fall season is all about harvesting. As we move into the Oct, the work slows a bit, we get to start a bit later in the morning and we think about all the books we will (hope to) read this winter. 

pictures from the farm

In Your Bag This Week

Fennel: slightly sweet, fresh and bright flavor-fennel is great braised, baked, sautéed or sliced very thin and eaten raw. You can even pickle it! Store in a bag in your fridge.  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. Spinach: Our spinach only gets better from here! This is tender and perfect for salads or sautéing. As we move into freezing whether the spinach plants add sugars to keep itself alive; this results in the best tasting spinach ever! 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. Pea Shoots: crisp shoots taste like peas without the shucking. These are great in a salad or on sandwiches. I like mine on grilled cheese but one of our farmers is in love with peanut butter and pea shoot sandwich-sounds weird but its good, give it a try! Store in a bag in your fridge. Romaine hearts: crisp and mild, these make a wrap crunchy and hold up in a salad to a heavier dressing. Store in your fridge in a bag.  Garlic: cured, this garlic can last you all winter. Peel the cloves from the head to add to any dish for that warm winter flavor. Store in a dark, dry place. 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. Winter Squash: You pick! We have laid out a selection of our squash for you to choose your favorite! Store in a dry, dark place for up to 3 months. (this is on the side table labeled 'CSA Only Table'

Whole Roasted Broccoli | Serves: 6 | total time: 80 mins 

Ingredients

  • ROASTED BROCCOLI

2 broccoli heads

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

  • HERBED YOGURT

1 cup whole-milk Greek yogurt

1/2 cup chopped fresh parsley

1/2 cup chopped fresh chives

1 tablespoon chopped fresh tarragon

1/2 lemon, juice of

1 1/2 teaspoons kosher salt

1 garlic clove

  • SERVING

Extra-virgin olive oil

Dukkah (recipe below)

1 serrano pepper, very thinly sliced

1 lemon

Flaky sea salt

  • Dukkah

1 cup raw hazelnuts or pistachios

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3 tablespoons sesame seeds

1/2 teaspoon ground cardamom

1 teaspoon kosher salt

Instructions

  • Roast the broccoli: Heat the oven to 425°F. Line a sheet pan with parchment paper.

  • Bring a large pot of water to a boil. Gently lower in the broccoli and boil for 5 minutes. Transfer to a plate or sheet pan lined with paper towels and let the broccoli air-dry.

  • Once the broccoli has stopped steaming, place it on the prepared baking sheet. Drizzle with the olive oil and generously sprinkle with the kosher salt. Roast until golden and lightly charred in some places, 20 to 30 minutes, depending on how hot your oven is.

  • Make the herbed yogurt: In a blender, combine the yogurt, parsley, chives, tarragon, lemon juice, kosher salt, and garlic. Blend until smooth.

  • To serve: Place the roasted broccoli on a serving platter and drizzle over the yogurt and some olive oil. Sprinkle with the dukkah and serrano, add a squeeze of lemon juice and pinch of sea salt, and serve warm.

  • Dukkah

  • Heat the oven to 350°F.

  • Spread the nuts on a baking sheet and toast until lightly golden, about 7 minutes. Let the nuts cool just enough to handle. Wrap the nuts in a clean towel and use the towel to slough off the skins. Set aside.

  • Heat a small dry skillet over medium-low heat. Add the cumin seeds and coriander seeds and toast briefly until fragrant and slightly golden, about 2 minutes. Set aside, separately from the nuts.

  • In the same pan, toast the sesame seeds until fragrant and slightly golden, 2 to 3 minutes.

  • In a blender, combine the cumin seeds, coriander seeds, and cardamom and blend briefly, until they just start to break down. Add the hazelnuts and blitz a few times more, making sure not to overblend. You want a chunky texture here, not nut butter.

  • Empty the mixture into a medium bowl and add the sesame seeds and salt. Store in an airtight container at room temperature for up to 2 months.

cite: https://food52.com/recipes/83888-whole-roasted-broccoli-herb-yogurt-dukkah-recipe

Roasted Fennel & White bean dip | Serves: 12 | total time:  1h 10 mins  Ingredients

  • For Roasted Fennel

1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces 2 tablespoons Olive Oil (up to 3 tablespoons) 2 Cloves Garlic still in papery shell 1 pinch Salt and Pepper (more to taste)

  • For the Cannellini Bean puree

3/4 cup Olive Oil 2 Garlic Cloves, Peeled and minced 2 1/2 cups Cooked Cannellini Beans, drained and rinsed 1 tablespoon Fresh Rosemary, Chopped 1 tablespoon Lemon juice, Freshly squeezed 1/2 cup Parmigiano-Reggiano cheese, grated 1 baguette, sliced Instructions

  • First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.

  • Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat. 

  • In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth. 

  • Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

cite: https://food52.com/recipes/8908-roasted-fennel-white-bean-dip

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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