Week 9: 10/29-11/1
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
Happy Halloween! After the snow and cold the last week this weekend looks beautiful and we will be celebrating by getting our garlic and some bulbs out that we did not get out before the first snow. Our tunnels all survived the 6F low we had here (the farm is in a bit of a low spot), even our smaller caterpillar tunnels. After installing low tunnels under the high tunnels, the over night low that night was 22F in the caterpillars and 26F in the high tunnels. These temps are still below freezing but because we have cold-tolerant crops planted in there, they all survived and sweetened up as a result.
In Your Bag This Week
Potatoes: baby reds or baby wilcox (purple skinned ones). Great for roasting, baking or boiling! Store in a cool, dry and dark place and eat up within a week or 2. 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. Halloween bouquets (rainbow swiss chard): With the Low light conditions the colors in the chard really pop making the oranges and maroons really vibrate with eachother. Great sautéed with a little parm and lemon juice as a side dish. Store in a bag in your fridge or in a vase with fresh water daily. 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. Micro Arugula: peppery, crisp 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. Pea Shoots: crisp and sweet, these taste like peas without the shucking. Great on a grilled cheese sandwich or a salad! Store in your fridge. Spinach: This has frozen more than a few times now and is absolutely fantastic!! super sweet and crisp it is perfect for a salad or sautéed as a side. Store in your fridge for up to a month.
Ginger Bok Choy Soup with Ramen Noodles | Serves: 2 | total time: 35 mins
1 tablespoon olive oil
1/2 bunch scallions
2 cloves garlic minced
2 tablespoons minced fresh ginger
2 cups low-sodium vegetable broth
2 cups water
1 head bok choy
4 ounces ramen noodles see note
Salt if desired
Sesame Seeds for topping
Red Pepper Flakes for topping
In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed.
Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes
Kale Salad with Warm Cranberry Vin | Serves: 4 | total time: 10 mins
3 Tbsp. olive oil, divided
1 shallot, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 Tbsp. red wine vinegar
2 teaspoons honey
juice and zest of half a lemon
1/8 tsp. salt
1/8 tsp. black pepper
1 bunch kale, very thinly sliced
1/4 cup sliced almonds
(optional) 1/4 cup crumbled blue cheese or goat cheese
Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
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!