Oct. 31 & Nov. 1
TH: 4-7pm | FRI: 9-noon
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
boy of boy it has been cold this week! We got down to 13F on wed morning but then the sun came out and the tunnels heated up and all our cold weather crops thawed out and are supper sweet!
In your bag this week:
Butternut Squash: Tan skin and flesh, this is a fall staple. peel, chop and roast or cut in half and bake the whole thing. I love mine stuffed with creamed kale and a little bacon. Store in a cool dry place for up to 2 months.
Cauliflower: these are on the small side but oh so good! Roast or steam or eat raw. Store in a bag in your fridge.
Spinach: this has frozen and thawed quite a few times now and is nice and sweet. Eat raw or cooked. Store in a bag in your fridge.
Curly winter kale: Great for making chips or eating in a salad. Store in a bag in your fridge.
Arugula: mildly pepper flavor, great raw in a salad or lightly sautéed. I add mine to baked dishes like lasagna. Store in a bag in your fridge.
Yellow Onions: cured and ready to flavor all your fall themed dishes. Store in a cool, dry place.
Bok Choy: Make some stir fry this week with this winter sweetened choy. 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 Butternut Squash With Garlic Butter | Servings: 4 | total time: 1h 10 mins
1 large (2 to 3 lbs) butternut squash
2 tablespoons salted butter, melted
2 tablespoons olive oil
4 cloves garlic, finely minced
1 pinch of salt
Pinch of cajun seasoning
3 dashes ground black pepper
Chopped parsley, for garnish
1. Preheat your oven to 420°F (215°C). Cut squash lengthwise with a large sharp knife and scoop out seeds with a melon baller. Using a peeler, remove skin and white pith. Brush with oil and sprinkle with salt and pepper. Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.
2. Meanwhile, in a small bowl, combine melted butter, oil cajun seasoning, minced garlic and crushed black pepper. Set aside.
3. Remove squash from oven and transfer to a cutting board and allow to cool slightly. Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through. You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through. Transfer to the baking pan and brush with the cajun garlic butter sauce. Make sure to coat well and between the slices.
4. Roast butternut squash halves, basting with the cooking juice every 8-10 minutes, for 25-30 minutes. You can turn on the broiler for a few minutes to slightly grill the top at the end of cooking. Serve the roasted butternut squash topped with fresh chopped parsley and a sprinkle of kosher salt. Enjoy!
Note: Roasting time depends of size of your butternut squash. Check carefully toward the end of cooking time so the slices are cooked but still firm.
Spicy Tuscan Kale & Ricotta Grandma Pie | Servings: 6 | total time: 1 hour
1 bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips
¼ cup olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
8 ounces fresh mozzarella, grated (about 1½ cups)
1 cup fresh ricotta
2 ounces Parmesan, finely grated (about ½ cup)
Crushed red pepper flakes (for serving)
Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
Serve topped with red pepper flakes.
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!