Week 8: 10/22-10/25
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
The snow came early which meant we were crawling under low tunnels to harvest beds of carrots and radishes. This is one of those tasks that I have learned to love over the years. There is something magical about digging through the snow to harvest your food-and the cold sweetens everything up to boot!
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. Brussels Sprouts: like tiny little cabbages, brussels sprouts have flavor and texture that can not be rivaled. cut off the woody end then steam, saute or roast your way to happiness! Store in a bag in your fridge. 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. Garlic: cured, this garlic can last you all winter. Peel the cloves from the head to add to any dish for that warm winter flavor. Store in a dark, dry place. Farm Mix Microgreens: Mild and tasty, its a great base for any salad or make it a simple side by adding olive oil, salt and pepper. Store in your fridge. Collards: large flat leaves are similar to kale but have a slightly sweeter flavor. Great in casseroles, pot liquor meals, used as a wrap or massaged and eaten raw. cut the stem from the leaf as you would in kale and enjoy! Store in your fridge in a bag.
Fresh Turnip Green Cacio e Pepe Pasta with Turnip and Pear Salad
| Serves: 2 | total time: 30 mins
1 Bosc Pear
1 bunch Baby Harukei Turnips With Tops
1 bunch Parsley
2 tsps Whole Black Peppercorns
3 Tbsps Salted Butter
10 oz Fresh Turnip Green Pasta
2 Tbsps Grated Parmesan Cheese
2 Tbsps Grated Pecorino Cheese
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem.
Using a spice grinder or the bottom of a heavy pan, crack the black peppercornsin small batches (10 to 15 at a time) until they resemble a coarse grind.
In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.
In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much cracked black pepper as you'd like (depending on how peppery you'd like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later).
Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly.
Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Divide the salad between 2 dishes and serve on the side. Enjoy!
Vegan Collard Greens | Serves: 3 | total time: 25 mins Ingredients 1 tablespoon olive oil or ¼ cup water or veggie broth 1 cup diced onion (shallot or onion) 2 – 3 garlic cloves, minced 1 can (14oz.) diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced 1 bunch collard greens (12 – 16 oz.), stems removed and chopped 1 can (14oz.) beans (chickpeas, cannellini or pinto), drained and rinsed 2 – 3 tablespoons lemon juice (1 large or 2 small lemons) salt & pepper, to taste red pepper flakes, to taste (optional) Instructions
Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add the garlic, saute 1 minute more. Add collards, lemon juice and salt & pepper, cook another 4 minutes. Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
Serve in individual bowls with a squeeze of lemon. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.
Feel free to use diced canned, or sliced grape tomatoes, roma tomatoes on the vine. Use whatever tomatoes you prefer or have on hand.
Store: Leftovers can be stored in the refrigerator for up to 5 days.
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!