Fall CSA | Week 7

Week 7: 10/14 - 10/17

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: The roof is on the new greenhouse!! We are so excited to have another hot house for winter greens this year! We also had an amazing time last Friday hosting 2 field trips from Southside Family School. The kids were great, so interested and asked amazing questions!! I am excited for this next generation to grow up with healthy soil in mind. I think there is hope :)


pictures from the farm

 

In Your Bag This Week


Acorn Squash: Stuff it, roast it, puree it for soup-this is a super versatile squash. Cut in half and scoop out the seeds, then plop cut side down on a cookie sheet to bake at 400 for roughly 30mins. great in salads, as a side dish or as a meal on its own. Store in a cool, dark place.


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.


French Breakfast Radishes: red and white radishes are long rather than round and really very mild in flavor. add to salads or sandwiches for a crunch. Store in a bag in your fridge.


full shares received Flavor Mix Micros: micros are 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.


Hokurei Turnips: Turnip is sweet and juicy; the greens are a little peppery. both can be eaten raw or cooked. 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.


Adirondack Blue Potatoes: Blue on the outside, blue on the inside. These are so good and really fun to make as they keep their color even after being cooked. Good for backing or mashing. Store in a cool, dry place.


Kale: strip leaf from stem and tear or cut to enjoy raw or cooked. Great in a stuffing for squash ;) Store in a bag in your fridge.


Garlic: got to love it! Store in a cool, dry place.


 

Acorn Squash with Mixed-Grain Stuffing | Serves: 8 | total time: 45 mins

Ingredients


Extra-virgin olive oil, for brushing

Kosher salt and freshly ground pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

4 small acorn squashes (each 1 to 1 1/4 pounds), halved lengthwise and seeded

6 cups Mixed-Grain Stuffing

Pomegranate Relish, for serving

Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving




Instructions

  • Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.

  • Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.

cite: https://www.marthastewart.com/1522645/acorn-squash-mixed-grain-stuffing

 

Turnips with Garlicky Breadcrumbs | Serves: 8 | total time: 20 mins


Ingredients

3 pounds small or medium turnips, trimmed, cut into 1-inch-thick wedges

Kosher salt

2 garlic cloves, finely chopped

½ cup panko (Japanese breadcrumbs)

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 lemon

2 cups parsley leaves with tender stems

Grated Parmesan (for serving)



Instructions

  • Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.

  • Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.

  • Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.

  • Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.

  • Do Ahead: Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.


cite: https://www.bonappetit.com/recipe/turnips-with-garlicky-breadcrumbs-and-parmesan

 

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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