Spring CSA | Last week
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
Thank you for a great spring!
We appreciate you all supporting our spring share and our farm through the thick and the thin. Even in this time of chaos, you all came out and made local food a priority which we can not show enough gratitude for. Thank you! If you are not returning for our summer csa, we ask that you please bring your own bag this week to transfer your produce into as we would like to continue to re-use our bags.
In Your Bag This Week
Nasturtium flowers and greens: These beautiful flowers are edible and taste amazing!! They are slightly different in flavor than the wasabi tasting greens, we hope you enjoy them. Toss them into your salads for added color and flavor. Store in your fridge. Salad Turnips: A CSA Favorite! these little white round turnips are sweet and jucy but their greens are peppery. The whole plant is edible and excellent sautéed together with a little maple syrup to finish it off. Store in a bag in your fridge. Spinach: probably the last of the season as it does not like the heat. This is great eaten raw in a salad or sautéed or baked into a main dish. Store in your fridge. Red Butter Head Lettuce: beautiful and delicate heads are the perfect amount of bitter and sweet you want in lettuce. Just chop off the root end and wash for a simple salad. Store in a bag in the fridge. Flavor Mix Microgreens: A bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Pencil Carrots: These little orange carrots are sweet and crisp and beautiful! We love this variety for its flavor, size and the fact that we can grow them tight together to decrease weed pressure. Store in a bag in your fridge. Radish: beautiful round red radish are best eaten raw in a salad or on a sandwich to add some crunch! Store in a bag in your fridge. Sweet Peas: absolutely the best peas ever!! Im not even going to suggest you do anything with them, just eat them with a smile. Store in a bag in your fridge. Herbs: One bunch of Mint and one bunch of Oregano. Pull the leaves off and add to your salads, main courses, (in a cocktail ;P ) anything your heart desires. Store in water on your counter and change water daily.
Angel Hair Pasta w/ Clams, Radish & Spinach | Servings: 4 | total time: 20 mins
8 oz. whole wheat angel hair pasta
1/4 c. extra-virgin olive oil
2 lb. Manila or littleneck clams (sub any cured meat as an alternitive)
finely chopped shallots
Zest of 1 lemon
1 fresh or dried bay leaf
1/2 tsp. red pepper flakes
1 c. dry white wine
kosher salt and freshly ground black pepper
3 oz. fresh baby spinach
4 large radishes
Bring a large pot of salted water to a boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta.
Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of olive oil, then add clams and cook for 1 minute. Stir in shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook for about 2 minutes, or until clams open. Using tongs, transfer clams to a large bowl, then cover to keep warm.
Simmer clam-wine broth until it is reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don't reduce liquid too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.
Add pasta to skillet and toss to coat with liquid. Add clams and any accumulated juices in bowl to pasta. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.
Using tongs, divide pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining radishes. Discard lemon zest and bay leaf and serve immediately.
Sweet & Sour Chicken Noodles | Servings: 2 | total time: 20 mins
2 x 200 g free-range chicken thighs , skin on, bone in
150 g fine rice noodles
200 g sugar snap peas
2 tablespoons Worcestershire sauce
2 teaspoons chilli jam
Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
Once crispy, remove, chop and reserve the skin, discarding the bones.
Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
Use scissors to snip the noodles into roughly 8cm lengths.
Stir the Worcestershire sauce and chilli jam into the chicken pan