Week 4: 6/3-6/6
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Thank you all so much for supporting us this spring! Our CSA is truly the backbone of our farm and we appreciate you all so much!
By supporting a local and sustainable farm, you help to build healthy soil that sequesters carbon, increases biodiversity, capture and filter fresh water, and you have provided habitat and food for local pollinators. You have also kept your dollar in the local economy as well as decreased your carbon footprint by eating local food.
Yes, you really are that amazing and we love you!!
In Your Bag This Week Kale: siberian kale is amazing because it stays very tender all year so it is easier to eat raw. Try in a salad or cook it up for a side dish. Store in a bag in your fridge.
Spinach: Sweet and crisp, our spinach is unlike any other! Store in your fridge for up to a month.
Farm mix salad mix: Our famous salad greens are easy to eat as they are mild and fresh! use as a salad base or just add olive oil, salt & pepper for an easy side dish. Store in a bag in your fridge.
Thyme: beautiful smell and color, thyme can be used fresher or easily dried in your kitchen. thyme is a welcome pairing with fatty, creamy or acidic foods (think meat, butter or lemon). Store in water on your counter or hang upside-down for a week or 2 to dry.
Green Onions: easy to eat and easy to use, simply chop and sprinkle over any dish for added flavor. Store in a bag in the fridge.
French Breakfast Radish: These beauties have a lovely red and white coloring and are great in salads or on sandwiches. general fairly mild for a radish, they provide a nice crunch. Store in a bag in your fridge.
Candy Carrots: crisp, sweet, earthy, orange, what is not to love? Eat them raw as a snack or sauté for a side dish. Store in a bag in your fridge.
Kale Salad | Serves: 4 | total time: 15 mins Ingredients For the Dressing
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon pure maple syrup (or honey)
¼ teaspoon Kosher salt
For the Salad
1 large bunch kale (8 to 10 cups, loosely packed)
2 teaspoons lemon juice
1 teaspoon olive oil
⅓ cup pepitas ((pumpkin seeds))
⅓ cup dried cranberries
2 ounces goat cheese (crumbled)
Make the Salad Dressing
Combine salad dressing ingredients in a small bowl, using black pepper to taste, and whisk to combine. Set aside.
Make the Salad
Cut the kale leaves off of the tough stalks and discard the stalks. Chop the kale into thin slices and wash thoroughly in cold water. Drain, dry, and place kale in a large bowl.
Drizzle 2 teaspoons lemon juice and 1 teaspoon olive oil over the kale. Using your hands, massage the kale until it wilts, softens, and turns darker in color, about 2-3 minutes.
Pour the salad dressing over the kale and toss to distribute evenly. Taste and adjust seasonings as needed.
Add the pepitas, cranberries and goat cheese to the salad and mix briefly to combine.
Salad is best served the day it is made, but is still good on the second day.
French Breakfast Radishes on Toast | Serves: 1 | total time: 5 mins
1 slices bagel thin, can use toast or several of toasted baguette, halved and toasted
2 tablespoons cream cheese
1 teaspoon chopped fresh dill
2 French Breakfast Radishes, thinly sliced
1/2 teaspoon fresh lemon juice, approx. 1 lemon wedge
Chopped chives for garnish, optional
Instructions Spread the cream cheese evenly on your toasted bagel thin.
Sprinkle both halves with half of the chopped dill.
Top with slices of French Breakfast Radishes.
Sprinkle with the rest of the dill.
Spritz lemon juice over the toasts.
Garnish with Chives.
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!