Week 9: 10/28 - 10/31
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We are so close to being able to plant in our new greenhouse for a steady supply of winter greens! I can't tell you how exciting it is for me to grow food in the winter, it is so rewarding and very tasty too. We are still harvesting out of the outdoor fields, much later than usual but we will take it.
In Your Bag This Week
Carrots: fall carrots are sweet and tender and get better as the cold sets in. Store in a bag in your fridge.
Spinach: tender, sweet and crisp. this spinach is perfect for a salad or sautéed as a side. Store in your fridge for up to a month.
Celery:time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. 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.
Hokurei Turnips: Turnip is sweet and juicy; the greens are a little peppery. both can be eaten raw or cooked. Store in a bag in your fridge.
Garlic: store in a cool, dark place.
Kale: pull leaves from stems and eat raw or cooked. these also make great kale chips Store in a bag in your fridge.
Potatoes: You either received purple or yellow this week, We do not wash them so that you can store them if you want to. they are excellent baked or chopped and boiled :) Store in a cool, dry place.
Onions: These are a red storage onion so if not eating soon, store in a cool, dark, dry place.
Leek and Potato Galette With Pistachio Crust | Makes 4 Galettes | total time: 55 mins
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
Filling and assembly:
1 tablespoon olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tablespoons heavy cream
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
All-purpose flour (for surface)
4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten to blend
Crushed pink peppercorns (for serving; optional)
Dough: Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms.
With motor running, gradually stream in 1/2 cup ice water and process until dough comes together.
Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
Filling and assembly: Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border.
Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt.
Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed.
Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs.
Sprinkle with pink peppercorns, if using; season with salt and black pepper.
Do Ahead Dough can be made 1 day ahead. Keep chilled.
Slow-Roasted Celery | Serves: 6 | total time: 1h 10mins
2 bunches celery, halved lengthwise, leaves coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons (90 ml) hazelnut oil or good olive oil
Freshly ground black pepper
1 bunch fresh parsley, coarsely chopped
3⁄4 cup plus 1 tablespoon (200 ml) vegetable stock, acidified with 2 to 3 tablespoons apple cider
Heaping 1 cup (150 g) crumbled blue (Stilton) cheese
2⁄3 cup (70 g) coarsely chopped hazelnuts
Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.
Whisk the garlic with the cider and oil and season with salt and pepper.
Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until it’s al dente and the tips are coloring.
Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.
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!