© 2020 by 10th St. Farm & Market

Fall CSA | Week 6

Oct. 10 & 11

TH: 4-7pm  |  FRI: 9-noon

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

All this rain is starting to get me down if I'm honest. It is hard to keep greens looking good and free of rot when they get 2" of rain every week. It makes me thankful for all the tunnels we have-bringing a little control to a sometimes chaotic season can be the difference between staying in business and closing up shop.

We have low-tunneled all our outdoor fields in anticipation of snow and cold temps this weekend and soldier on into fall/winter. :)


In your bag this week:


Acorn Squash: this smaller winter squash has a smooth, orange flesh and green skin. Typically not supper sweet and slightly nutty in flavor. Excellent roasted or stuffed. Store in a cool dry place for up to 2 months.


Hakuri Turnips: These are salad turnips meaning the root is sweet and juicy and can be eaten raw while the tops have a peppery flavor to them. I like to sauté them together with a little bacon and finish if off with a tablespoon of maple syrup. So good! Store in a bag in your fridge.


Leeks: you can use all the white and light green parts of these leeks and we burry them deep so there is a lot of white part. Great in soups or roasted. Store in a bag in your fridge.


Peppers: all sweet peppers, may be the last of the season. We grow 3 types of Italian frying peppers, the longer red and yellow ones; and 2 types of bell peppers, purple and green. Store in a bag in your fridge.


French Breakfast Radishes: these red with white ends, very mild and easy to eat. Store in a bag in your fridge.


Spinach: great eaten cooked or raw; I have been eating this lately with feta cheese and a sweet balsamic vinegar, can't get enough! Store in a bag in your fridge.


Pea Shoots: Sweet and crisp, these taste just like peas without the shucking. They are great added to a grilled cheese sandwich, over your eggs for breakfast or added to stir fry at the last minute. Store in your fridge.


Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.


Red Onions: cured and ready to flavor all your fall themed dishes. Store in a cool, dry place.


Sage: chop and add to soup or baked dishes. Also great flash fried in a pan and crumpled over your meal. You can also just hang it to dry and use it later :) Store in water on your counter or hang to dry.

Roasted Acorn Squash with Honey & Sage  | Servings: 4 | total time: 60 mins


Ingredients

2 acorn squash (about 1 pound each)

2 tablespoons extra-virgin olive oil

1/4 teaspoon grated fresh nutmeg

2 tablespoons honey

8 sage leaves, chopped

Salt and freshly ground black pepper


Instructions

  • Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections.

  • Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet.

  • Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.

  • Arrange the squash on a serving platter.


cite: https://www.epicurious.com/recipes/food/views/roasted-acorn-squash-with-sage-and-honey

Spinach Leek Salami Quiche | Servings: 8 | total time: 1h 15 mins


Ingredients

1 T Extra Virgin Olive Oil

1/2 chopped roughly Onion

2 minced Garlic Cloves

12 oz Baby Spinach

1 lbs Ricotta Cheese

3 Eggs

1 T Thyme (Leaves only, minced)

1/2 tsps Salt

2 oz small dice Salami

1 tsps Water

1 Package Puff Pastry

2 Leeks (Green Part discarded - white part sliced thin)


Instructions

  • In a large skillet heat up your Olive Oil and add in your Onion and Leeks. Cook for at least 5 minutes, then add in your garlic and cook for another 3 minutes. Add in all your spinach, cook and toss until the spinach is completely wilted. At this point, taste and season with salt and pepper. Take off the heat and let cool.

  • While your veggies are cooling, prepare the wet ingredients. In a large bowl, mix together your ricotta, 2 eggs (save the 3rd egg for later usage), Thyme and 1/2 tsp. Salt. Once mixed, add in your spinach mixture from Step 1 & mix thoroughly.

  • On a large baking sheet, with a silpat on top, roll out your Puff Pastry. The Puff Pastry I usually buy comes in two sheets, so i made two medium sized Quiches. Fill your pastry up but leave about an inch or two around the edges. Fold the edges over the filling. Now mix together your last egg and about a teaspoon of water and brush the egg wash over the crust of the puff pastry to help it get golden brown and crispy!

  • Bake in a 375 degree over for 40-45 minutes or until perfectly golden brown. Let sit 10 minutes before serving.


cite: http://www.urbancookery.com/spinach-leek-salami-quchie/

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!