Week 8: 10/20- 10/23
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We are in full clean up mode on the farm as we pull what we need to out of the fields and most of our winter greens are planted already. It feels good to be past planting season and well onto our slower winter season. This is also why we love seasonal farming as we get to farm all year long but the work load changes and still allows us to rest a bit.
Reminder: you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.
In Your Bag This Week
Bok Choy: Crunchy and versatile! pan fry, grill, chop and add to salads or baked dishes. I add it to meatloaf and soups for extra greens :) Store in your fridge.
Green Onions: chop and add to tacos, salads, over eggs or practically anything! Store in the fridge.
Brussels sprouts: like tiny cabbages, Brussels sprouts can be steamed, shredded and eaten raw, roasted or creamed! Store in a bag in your fridge.
Leeks: these beauties take all year to grow and have the most amazing buttery onion flavor. Slice down the middle and rinse out the inner layers then chop to add to soups, sautés or casseroles. Store in a bag in your fridge.
Micros: Flavor mix or arugula: both can be added to sandwiches or salads to add color and flavor. Store in your fridge.
Purple Potatoes: So good! wash them off and enjoy new potatoes at their finest! boil or roast, pan fry or sautéed, you can't go wrong. Store in a dark cool place.
Radish: Beautiful petite red radishes have a nice flavor and add color to salads and crunch to sandwiches. Store in a bag in your fridge.
Pea Shoots: sweet and crisp. These are great on sandwiches or salads. Store in your fridge.
Garlic: Store in a cool, dry place.
Leek and Ginger Bok Choy | Serves: 4 | total time: 30mins
Ingredients
¼ cup of vegetable oil or other neutral oil with high smoke point like peanut or grapeseed
1 large leek stem, sliced across into ¼” strips – use all parts except for the root end which we discard immediately
3 inches of ginger, unpeeled and roughly minced
3 cloves of garlic, crushed and roughly chopped
6 bunches of baby bok choy, bottoms cut off so the stems are separate
1 tablespoon of organic cane sugar
Light soy sauce to taste
Water for deglazing and steaming
Optional: Chinese Chili Oil
Instructions
In a very large pot, bring ¼ of oil to medium-high heat. When oil is hot, add the leeks. Let leeks cook for 20 minutes. Adjust heat as needed so that the leeks do not burn. We want it to cook enough to render some sugars despite not caramelizing.
After 20 minutes, there should still be oil in the pot but if not, deglaze with a couple tablespoons of water if anything is sticky at the bottom. Add the ginger and garlic. Cook for 2-3 minutes until garlic is aromatic. Season with soy sauce and sugar to taste.
Turn heat to medium and add a couple of tablespoons to the pot to deglaze. Immediately add the bokchoy and cover. Let sit and steam for three minutes. If you want your bok choy to wilt more like mine, steam for an additional three minutes.
When done, toss the bok choy with everything else and season with soy sauce to taste if needed.
Serve and, optionally, add Chinese Chili Oil for some heat!
Sauteed Brussels Sprouts with Pancetta | Serves: 4 | Total Time: 30 min
Ingredients
1 oz pancetta, minced
1 lb brussels sprouts, weight after outer leaves and stems removed
1 tbsp extra virgin olive oil
2 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
Instructions
With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes.
Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp.
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!