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Fall CSA | Week 5

Week 5: 9/29- 10/2

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: First frost has officially come and gone! It feels really good in a way, even though it looks like we will not get another for a week or so, it is nice to know that even nature is ready to slow down a bit lol.

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


Broccoli Greens: These are actually my favorite leafy green. These are a bit sweeter than kale and I like the texture better too. Cook them up the same way you would kale and enjoy something new. Store in a bag in your fridge.


Tomatillos: Peel the paper off the fruit and wash (they tend to be a little sticky). Then you can roast, grill or pan fry. They make a great salsa or marinade. 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.


Micros: Flavor mix or Radish shoots, 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.


Garlic: Store in a cool, dry place.


Celery/Celeric: This is a 2 for 1!! The celery on the top has a beautifully strong flavor making it great for soups or slow cooked dishes. The Celeric, the root ball of the celery, is also tasty, like if a potato and celery had a baby. Cut the skin and roots from the sides then chuck up and either boil till tender or pan fry. Makes great 'fries' or can be added to mashed potatoes as a carb reducer. (also great on its own). Store in a bag in your fridge.


 


Celery Soup Recipe | Serves: 4 | total time: 30mins

Ingredients

1head celery, stalks chopped, leaves reserved

1large waxy potato, chopped

1medium onion, chopped

½cup (1 stick) unsalted butter

Kosher salt

3cups low-sodium chicken broth

¼cup fresh dill

½cup heavy cream

Flaky sea salt (such as Maldon) and olive oil (for serving)


Instructions

  1. Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes.

  2. Add broth; simmer until potatoes are tender, 8–10 minutes.

  3. Purée in a blender with dill; strain.

  4. Stir in cream.

  5. Serve soup topped with celery leaves, sea salt, and oil.


 

Scalloped Potatoes with Leeks & Thyme | Serves: 8 | Total Time: 1h 30 mins


Ingredients


  • 2 tablespoons butter plus more for baking dish

  • 1 cup finely chopped leeks (if needed, sweet onion may be substituted)

  • 2 cloves garlic, grated/minced

  • 1 teaspoon dried thyme

  • 1 cup whole milk

  • 1 cup heavy cream

  • 2 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 2 1/2 pounds yellow/golden potatoes, peeled and sliced thin

Instructions

  1. Preheat the oven to 350-degrees F. Coat an 8x8-inch (or approximate) baking dish with butter.

  2. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.

  3. Add garlic, thyme, continue to cook, stirring for 30 seconds.

  4. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.

  5. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.

  6. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. If time permits, baste potatoes with sauce halfway through cooking. Let cool slightly 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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