Week 9: 10/27- 10/30
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: second to last week of the fall share! As we near the end of this season and the weather is still amazing, we are very grateful to have a job that is outside so we can enjoy this transition from warm to cold and cozy.
As next week is the last week of the fall share, please bring back any purple bags you may have laying around so we can use them for our next share season. Thanks!
Reminder: you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.
In Your Bag This Week
Carrots: Crunchy and Sweet! Store in your fridge.
Green Onions: chop and add to tacos, salads, over eggs or practically anything! Store in the fridge.
Winter Squash: your choice this week, we have pie pumpkins, acorns and butternuts. Store in a cool, dark place.
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.
Spinach: slightly sweet, crisp and tender. Store in a bag in your fridge.
Shoots: sweet and crisp. These are great on sandwiches or salads. Store in your fridge.
Garlic: Store in a cool, dry place.
Leek & Potato Gratin | Serves: 6 | total time: 1h 30mins
Ingredients
2 Tbsp butter
1 large leek (white and light green parts only) - thinly sliced
1 clove garlic - minced
1/2 cup heavy cream
3/4 cup whole milk
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
3 large potatoes - peeled and thinly sliced
1 1/2 tsp fresh thyme
1/2 cup cheddar cheese - grated
1/4 cup parmesan cheese - shaved
GARNISHES
chopped chives
pinch or two of paprika
Instructions
Preheat oven to 375 degrees. Lightly butter a 9" pie dish, 9x9" square baking pan, or a medium size gratin dish, set aside.
In a large non-stick skillet over medium heat, melt butter, then add leeks. Saute until soft and tender, then add garlic and cook until fragrant (taking care to not let either brown). Add cream, whole milk, salt, pepper and paprika. Bring mixture to a simmer then add the sliced potatoes into the mixture. Allow the potatoes to cook for 5 minutes, then stir in thyme. Combine the cheese in a small bowl.
Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture and repeat, pouring some of the cream mixture in between each layer (over the cheese). Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown. Remove from oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives.
Quinoa Stuffed Squash | Serves: 4 | Total Time: 1h 10 min
Ingredients
(this can be done with any squash variety)
2 squash about 2 1/2 pounds each
2 teaspoons olive oil divided
3/4 cup quinoa
1 1/2 cups low sodium vegetable broth or chicken broth
1 bunch kale stems removed and chopped (about 6 lightly packed cups)
2 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus additional for roasting squash
1/2 teaspoon black pepper plus additional for roasting squash
1 can low sodium chickpeas (15 ounces), rinsed and drained
Zest of 1 orange plus 1 tablespoon fresh orange juice
1/3 cup reduced sugar dried cranberries
Grated Parmesan cheese or crumbled feta cheese, optional
Instructions
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.
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!