Fall CSA | Week 5
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!
pictures from the farm
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