Week 1: 9/30 -10/2
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Going into october we start to see more empty beds on the farm as we are not re-planting them. Fear not however, each bed gets covered with a layer of compost to protect the soil from the sun. in this way we protect the biology in the soil that we have fed all year and suppress weeds going into the spring. This is how we work with nature to produce amazing veggies!
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.
Delicata squash: As the name subjects, this squash has a very thin skin that can be eaten. this is a sweet, brown sugar flavored squash that is really versatile! Store in a cool, dark place.
Bok choy: Excellent in stir fry, on the grill or chopped fine and added raw to salads. Store in a bag in your fridge.
Flavor Mix Micros: super tasty balanced flavors can be eaten in a salad or added to sandwiches or wraps. just add olive oil and salt! Store in a bag in your fridge.
Celeriac: if a potato and celery had a baby-it would taste like this. IT LOOKS SO WEIRD i know but it is one of my favorite veggies. cut the hard skin off then you can chop and roast, boil and mash, sauté or fry! its a great potato alternative if you don't want a lot of carbs. Store in your crisper drawer 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.
Parsley: chop and add to almost anything for added flavor. Store in a bag in your fridge.
Sweet Peppers: ( the last of the season) so sweet and crisp and fantastic!! if you don't get to eateing these within a few days, they freeze really well. just cut them the size you like to cook with and put them in a sealed bag in your freezer. Store in a bag in your fridge.
Kale: pull leaves from stems and eat raw or cooked. these also make great kale chips Store in a bag in your fridge.
Garlic: store in a cool, dark place.
Celeriac Chips | Serves: 2 | total time: 25 mins
1 tbsp olive oil
½ tsp smoky paprika
coarse sea salt
ketchup, to serve (optional)
Set the oven to 200° C / 390° F fan function (that’s important, but if you don’t have this function increase the temperate by 20° C / 70° F) and line a baking tray with a piece of baking paper.
Top and tail your celeriac and peel it with a speed peeler.
Cut the peeled celeriac in half and then cut each half into approx. 1 cm / 0.5″ thick slices.
Cut each slice into approx. 1 cm / 0.5″ thick batons.
Place the celeriac batons in a large bowl and coat in 1 tbsp of olive oil and smoky paprika. Hold off with salt until the chips have been baked.
Place the celeriac chips on the baking tray in a single layer making sure there is a bit of space around each chip.
Bake for about 15 minutes. After the time is up, remove the tray from the oven and carefully flip each fry to the other side and bake for another 10 minutes, until the tops are nicely blistered and lightly charred in places.
Sprinkle with salt and consume immediately.
PEARL COUSCOUS AND ROASTED DELICATA SQUASH SALAD WITH KALE AND POMEGRANATE | Serves: 6 | total time: 55 mins
2 medium delicata squash, halved and seeded
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon chili powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon sea salt
1/2 a red onion, sliced thin
1/4 cup raw, hulled pepitas
1 1/2 cup pearl couscous
1 3/4 cup boiling water
4 cups kale, woody stems removed and chopped
1/2 cup pomegranate arils
1/4 cup crumbled goat cheese chèvre
2 tablespoons minced red onion
3 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
Preheat oven to 425 degrees F.
Trim the ends of the squash and cut into 1/2-inch thick crescents. On a large rimmed baking sheet, toss squash with 1 tablespoon olive oil, chili powder, pepper, and sea salt. Spread out on baking sheet. Roast squash 20 minutes. Flip, slide squash back into the oven, and set a timer for 15 minutes. When timer dings, move squash over to one side of pan to make room for red onion slices and pepitas. Roast everything 5 minutes more, or just until pepitas are golden and fragrant.
To make the vinaigrette, whisk to combine minced red onion, apple cider vinegar, mustard, honey, and sea salt in a small bowl. Let sit 5 - 10 minutes, then whisk in olive oil until emulsified.
While squash roasts, make couscous. Heat a large saucepan over medium heat. Add oil, and the couscous, and toast, stirring constantly, 5 minutes. Pour in 1 3/4 cups boiling water, bring couscous to a boil, then turn heat to low and cover; cook 12 - 15 minutes or until couscous is al dente. Uncover, drizzle with 2 tablespoons vinaigrette, and toss. Set aside to cool.
Toss kale with 2 tablespoons vinaigrette.
To assemble salad, either on a platter or in a large bowl, pile couscous in several distinct clumps. Pile kale in between. Tuck roasted delicata squash, red onion, and pepitas throughout. Drizzle with vinaigrette. Top with pomegranate arils, crumbled goat cheese, and fresh ground pepper to taste.
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!