Fall CSA | Week 6

Week 1: 10/7 - 10/10

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: This past week we moved all 3 of our tunnels over their winter fields in preparation for colder weather (???when it comes???) and cleared our final tomato plants. We will be completely done with summer crops after tomorrow and look forward to putting fields to bed for the winter. We just got our order of polycarbonate for the new greenhouse in so you should see an enclosed space starting next week!! we are soooooo excited to be able to offer more greens throughout the winter months, can't wait!


pictures from the farm

 

In Your Bag This Week


Brussels sprouts: cut the hard end off each sprout and discard any ugly outer leaves. These are great roasted or in the recipe below. Store in a bag in your fridge.


Spinach: tender, sweet and crisp. this spinach is perfect for a salad or sautéed as a side. Store in your fridge for up to a month.


Watermelon Radishes: green on the outside, hot pink in the middle! these are beautiful sliced thin and added to almost anything! Store in a bag in your fridge.


Flavor Mix Micros or Nasturtiums: micros are super tasty balanced flavors can be eaten in a salad or added to sandwiches or wraps. just add olive oil and salt! Nasturtiums have a wasabi like flavor and are beautiful little green disks. Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.


Celery:time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. Store in a bag in your fridge.


Walla Walla Onions:sweet white onions make any meal extra delish. These do not cure well so store in a bag in your fridge.


Eggplant: The last of the season, eggplant is great on the grill, sautéed or baked. Store in a bag in the fridge.


Brussels Sprouts Greens: In order to get nice sized brussels sprouts, we have to cut the tops off in Aug allowing the plant to focus energy on sizing up rather than leafing out. These are amazing greens and should not be wasted!! use just like kale or collards and experience a new green! Store in a bag in your fridge.


Romaine: perfect base for a salad! Store in a bag in your fridge.


 

Eggplant Lasagna | Serves: 8 | total time: 1h 45 mins

Ingredients


3 large eggplants (about 3 lbs)

1 teaspoon salt

2 tablespoons olive oil, spray olive oil or ghee

———-

1 tablespoon olive oil

one onion, diced

4–8 garlic cloves, rough chopped

6 ounces baby spinach, about 2 extra-large handfuls

Salt and pepper to taste ( 1/4 teaspoon each)

——-

16-ounce tub of whole milk ricotta (or sub tofu ricotta)

1 large egg

1/4 cup chopped basil

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

——

24-ounce jar marinara sauce, about 3 cups

8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)

1– 1 1/2 cups grated mozzarella (or meltable vegan cheese)

1/4– 1/3 cup pecorino (or parm, but I like pecorino better here)

1/4–1/2 teaspoon chili flakes (optional)


One batch Arugula Almond Pesto:

1 large garlic clove

1/4 cup toasted almonds, pinenuts or smoked almonds

1/2 cup packed basil leaves

1 cup packed arugula

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/3–1/2 cup light flavored olive oil (make sure oil is not bitter)

1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)

1/4 cracked pepper





Instructions

  • Preheat oven to 400 F

  • Sweat and ROAST EGGPLANT: Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!

  • SPINACH FILLING: While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with saltand pepper, turn heat off.

  • RICOTTA MIXTURE: In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

  • ASSEMBLE: Spray or brush a 9×13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marina sauce on the bottom, or enough to cover the bottom. Place the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat. Add half the roasted eggplant, overlapping a little if need be. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets. Lightly cover with 3/4 cup marinara (you’ll need one more layer of marinara for the top, so if it looks like you could run out, water this down a bit here.) Next add the remaining eggplant, overlapping if need be. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes, 1/2 cup mozzarella cheese and 1/8 pecorino.

  • BAKE: Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling.

  • While it is baking make the Arugula Pesto – place everything in food processor and pulse until combined, but not too smooth. Add more oil, to make it looser if you like, or less to make it thicker.

  • The lasagna is done when it is golden, bubbling and slightly puffed in the center.

  • Let it rest 5 minutes before serving, dot it with Arugula pesto or serve it on the side.

cite: https://www.feastingathome.com/eggplant-lasagna/

 

Pickled Watermelon Radishes | Serves: 1cup | total time: 20 mins


Ingredients

1 to 2 watermelon radishes

1/2 cup distilled white vinegar

1/2 cup water

1 teaspoon kosher salt

1 teaspoon sugar

2 cloves garlic, peeled

1/2 teaspoon peppercorns, lightly crushed




Instructions

  • Wash your watermelon radishes well, making sure to remove any dirt. Using a mandoline or a sharp knife, thinly slice your watermelon radishes into discs, then place in a clean canning jar.

  • In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.

  • Let cool to room temperature, then cover and refrigerate.


cite: https://food52.com/recipes/33585-pickled-watermelon-radishes

 

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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