Week 7: 10/15-10/18
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
This week we have been thinking about flowers, winter flowers :) We started planting up some tulip bulbs that you my see in the cooler when you pick up your share. This is an experiment for us, we will be forcing them in our greenhouse this winter to hopefully enjoy some color and brightness in the darkest days of the year. As a farmer who has grown vegetables for 10 years now, I am excited to learn a new skill and dip my toes in uncharted territory.
In Your Bag This Week
Watermellon Radish: beautiful green radishes have hot pink centers are bright in color and flavor. The tops are perfect and edible too! Store in a bag in your fridge. Carrots: small pencils carrots have great sweet and earthy flavor! Store in a bag in your fridge. Bok Choy: Literally can go in any dish. chop thin for raw salads, throw on the grill with some Bbq, stir fry, chop for a casserole, steam it, ect! Store in a bag in your fridge. Wilcox Potatoes: purple skin, smooth and buttery inside! Store in a dark, dry place and eat soon. Hakuri Turnips: I love these because its a whole meal in one-the turnips are sweet and juicy and the greens are peppery like arugula. My favorite way to eat them is sautéing the turnips with a little bacon and onion, add the greens in at the last minute then finish it with a TB of maple syrup. Sweet, salty, earthy, and slight peppery-its perfect. Store in a bag in your fridge. Pea Shoots: sweet and crunchy with a beautiful pea flavor. Add to sandwiches or wraps, salads or lightly sauté. Store in your fridge. Micro Arugula: peppery and crisp flavor, great on sandwiches, cheeses or salads. Store in your fridge. Leeks: Potato leek soup comes to mind this week! We go through great pains to make sure our leeks are long and perfect-anything light green or white is edible. Store in your fridge in a bag. Full shares also received Cone head cabbage: These are tasty and beautiful! Just the right size for one or 2 meals, they are great chopped in half and grilled, shaved for coleslaw or salad, or chopped and put into a stew! Store in a bag in the fridge.
Potato, Ham & Leek Soup | Serves: 6 | total time: 60 mins Ingredients
2 Tbsp unsalted butter
1 large or 2 small leeks to make 4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes (about 1 pound), peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 to 1/2 cup cream, half and half, or chicken stock
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Instructions
1 Cook leeks in butter: Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes, or until leeks are soft but not browned.
2 Add broth, potatoes, white pepper, simmer 25 min: Add chicken broth, potatoes and white pepper. Bring to a boil over medium high heat.
Reduce heat. Cover and simmer 25 minutes or until vegetables are very tender.
3 Purée the soup: Using an immersion blender, or a standing blender working in batches, process until smooth. (If using a standing blender, do not fill your blender more than a third full with hot soup.)
4 Add ham, cream, seasonings: Stir in the diced ham and enough cream, milk, or half and half, or stock to thin the soup to desired consistency.
Season to taste with salt. Garnish with parsley, chives or dill.
Watermelon Radish Pizza | Serves: 4 | total time: 35 mins
Ingredients
1 recipe whole wheat pizza dough (see link)
½ teaspoon oregano
2 - 3 tablespoons fresh pesto
1 watermelon radish, thinly sliced
4 - 5 slices fresh buffalo mozzarella
3 cups of mixed greens (I used mixed greens with edible flowers)
½ cup part skim shredded mozzarella cheese
fresh basil for garnish
Instructions
Preheat oven to 400F. I like to use the convection option for making pizza. If you don't have this type of oven don't stress. Just bump up the temperature to 425F
Prepare a 9 x 13 baking pan by greasing it with butter.
Stretch the pizza dough onto the pan. Spread pesto sauce over the dough, sprinkle with oregano and top with sliced watermelon radish. Place buffalo mozzarella over the top of the pizza dough. Sprinkle 1½ cups of the mixed greens over the buffalo mozzarella, then sprinkle with the shredded mozzarella. Bake for 20 -24 minutes or until crust is nicely browned underneath and around the edges. Remove pizza from the oven and top with remaining 1½ cups of mixed greens and fresh basil. Slice and serve hot.
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!