Oct. 24 & 25
TH: 4-7pm | FRI: 9-noon
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
We are about to say goodbye to anything outside that will not withstand a hard frost and getting everything under cover an extra sheet of protection. We have actually had 3 frosts on the farm this fall but tonight looks like it will really dip. We are thankful for all our tunnels this time of year.
Don't forget to RSVP to our Fall Party, it is this Sunday, Oct. 27th!!
In your bag this week:
Kabosha Squash: Bright orange skin and flesh, this is a great squash for pumpkin pie, savory side dishes or bars and cookies. Store in a cool dry place for up to 2 months.
Celery: this is full of flavor and not for eating raw! Celery you buy at the store has been blanched in the field to make it tender so you can eat it raw-this also means it is really laking a lot of flavor. The celery in your bag packs a punch and is excellent in soup. Store in a bag in your fridge for a week or 2 or cut into jar size portions and store in water for a month or more in your fridge.
Beets: roots are sweet and tasty, greens are tall and beautiful. Roast the beets and peel the skins to add to a salad. Sauté the greens and eat with some goat cheese and a little vinegar. Store in a bag in your fridge.
Baby Carrots: these beautiful carrots are absolutely yummy raw but can also be light sautéed, steamed or boiled. Cut the tops off leaving 1/2 in on the carrot and your plate will look like your at a gormet restaurant. Store in a bag in your fridge.
Bok Choy: these came out of tunnel and are perfect. Add to stir fry or chop thin and eat raw. Store in a bag in your fridge.
Bib Romaine: crunchy and tender, great base for any salad or add to your sandwich. Store in a bag in your fridge.
Red Onions: cured and ready to flavor all your fall themed dishes. Store in a cool, dry place.
Sage: smells like fall! chop and roast with yoru squash or beets or pan fry and add to your salad. Store in water on your counter or hang to dry.
Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.
Roasted Carrots with Honey & Pistachios | Servings: 4 | total time: 50 mins
1.5 pounds baby carrots, tops removed, peeled if desired
2 tablespoons olive oil
Dash of coarse salt
Dash of pepper if desired
2 tablespoons honey
1/4 cup chopped or crushed pistachios more or less to taste
Preheat oven to 400 degree F.
Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
Rinse your carrots and pat dry.
In a medium sized glass bowl place the carrots inside.
Pour the olive oil over top, then sprinkle with salt and pepper. Toss the carrots until well coated then pop them onto the cookie sheet.
Place in oven and roast them for about 20 to 30 minutes, depending on how crisp or soft you like your carrots, and how thick they are.
Now remove from oven, but keep the oven turned on, and the cookie sheet nearby The carrots will be going back into the oven momentarily.
Use a spatula and transfer the carrots to a bowl. Drizzle honey over top and toss to coat really well. Place them back on the cookie sheet, and spread them about evenly. Cook for about 10 to 15 minutes longer, this varies wildly depending on the thickness of the carrots, so watch them carefully. Honey burns quickly.
Remove from oven. Transfer to a bowl. Sprinkle with more coarse salt, pepper if desired. Toss the pistachios over top.
Serve with a big old honey and pistachio loving smile!
Stuffed Kabocha Squash | Servings: 4 | total time: 1 hour
1 Kabocha Squash (or 2 if they are not that big)
1 lb Hot Italian Sausage
1 and 1/2 cups sliced Shitake mushrooms (2 cups if not using Oyster)
1 cup chopped Oyster mushrooms (optional)
3 garlic cloves, thinly sliced
A whole grain batard (or bread of choice)
1 tbs Thyme leaves, chopped
2 tbs Sage, chopped
1/2 tsp Cumin
1/4 tsp Hot Paprika
3/4 cup grated white Cheddar Cheese
3/4 cup Grated mozzarella
1/4 cup Grated parmesan (optional)
Preheat oven to 375. Cut the Kabocha in half and scoop out the seeds.(I find it easiest to pierce the Kabocha with a knife tip until you reach the hollow center and to carefully cut in a circle). Brush all over with canola oil (including the skin) and sprinkle with some kosher salt (about 1/4 tsp per half), fresh black pepper (3 or 4 twists), the cumin and hot paprika.
Place the squash flesh side down on a baking sheet and bake until flesh is soft, about 35 to 45 minutes, depending on your oven. Remove, turn flesh side up and set aside. Lower heat in oven to 350 to toast the breadcrumbs.
While squash cooks, make the stuffing: Remove sausage from casings. Heat some olive oil in a large pan (preferably cast iron) over medium heat and cook he sausage, breaking it up, until cooked through and slightly browned (about 5 minutes), stirring often. Remove with slotted spoon, leaving drippings in the pan.
Wipe the mushrooms with a damp paper towel (don’t ever wash mushrooms! They absorb too much water) and remove the stems from the shiitakes. Slice the mushrooms and add to the drippings in the pan. Sprinkle with half of the herbs, a pinch of kosher salt and some black pepper, and cook for about 5 minutes, stirring often. Add a tbs of butter and mix into the mushrooms.
Trim the leeks, slice the white bodies only in half and make sure to rinse well between the layers (dirt tends to accumulate in leeks very easily). Slice the leeks thinly crosswise. Add leeks and the sliced garlic to the mushrooms and cook on medium low heat until leeks are soft, about 7 more minutes.
Turn heat up to med / med high and add the 1/3 cup dry white wine. Deglaze the pan and cook for 2 minutes. Then add 1/2 cup low sodium chicken stock. Turn heat to low and cook another few minutes until some of the liquid evaporates. Turn off heat.
Slice the bread and either chop into small pieces, or place into a processor until you get breadcrumbs. It’s ok if you get some thick chunks in there. You should have about a cup and a half. Spread the breadcrumbs into a single layer on to a baking sheet. Toast until golden and dry, about 5 to 8 minutes (again, depending on your oven). Let cool slightly.
Add half of the breadcrumbs, specifically all the larger, crusty chunks, to the pan with the stuffing. Add half of each cheese to the pan too and mix everything together. Mix the other half of breadcrumbs with the rest of the cheese and the herbs in a bowl.
Fit as much stuffing as you can in each Kabocha half, and top with the breadcrumb mixture, fitting as much as possible and patting down with your hand so the crumbs adhere.
Bake in the 350 oven for 5 to 8 minutes longer, just to melt the cheese.
Serve the stuffed Kabocha whole or cut in half, depends on the size.
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!