Week 8: 6/2 - 6/5
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: we are in the process of pulling all our winter/early spring crops and replacing them with summer heat loving ones; as well as replacing crops that got destroyed in the hail storms. Thankfully for us, using transplants rather than direct seeding everything has helped us stay mostly on track despite the losses. We were able to patch most of our tunnels this week but will need to pull new plastic on at least one from the damage of the last storm. Our tomatoes however, are looking strong and growing well so we look to them to keep us motivated.
In Your Bag This Week
Red Radishes: eat raw or cooked. These are great sliced thin in a salad or sandwich or roasted with other root veggies. Store in a bag in your fridge.
Green Butterhead Lettuce: nice big leaves are crisp and mild, they can be used in a salad or make a great head for lettuce wraps. Store in a bag in your fridge.
Spinach: This is our overwintered spinach which means it is pack full of nutrients and flavor as it had to work hard to survive. Store in your fridge.
sunflower shoots: these are great in salads and sandwiches. Store in your fridge.
Bok Choi: these do not look the nicest, i will admit, but they still taste great. Chop and sauté, pan fry or add to soups! Store in a bag in your fridge.
Nasturtiums: These are beautiful and taste like wasabi. Add to salsas, tacos, salads, sandwiches or anything that could use a hit of heat. Store in a bag in your fridge.
Radish Salad | Serves 4 | total time: 25 mins
Ingredients
Kosher salt and black pepper
3 bunches radishes thinly sliced (1½ pounds)
1 small shallot thinly sliced
½ cup plain whole milk Greek yogurt
2 tablespoons fresh lemon juice
¼ cup chopped fresh tender herbs such as dill mint, chives, basil, or cilantro
Instructions
In a large bowl, whisk together 3 cups cold water and 2 teaspoons kosher salt until dissolved. Add radishes and shallots; let sit 15 minutes.
Drain radishes and shallots in a colander. Wipe bowl dry then add yogurt and lemon juice; whisk to combine. Add drained radishes and shallot, dill and mint. Toss to coat; season with salt and pepper to taste.
Spinach Rice (spanakorizo) | Serves: 4 | Total Time: 25 min
Ingredients
1 lemon 3 Tbsp. extra-virgin olive oil, divided 8 scallions, thinly sliced 1 cup basmati rice, rinsed, drained well 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt 1 bunch dill, tough stems trimmed, finely chopped, divided 10oz. chopped spinach, blanched lightly Freshly ground black pepper
Instructions
Remove zest from 1 lemon in wide strips with a vegetable peeler or paring knife. Slice lemon in half; set aside.
Heat 2 Tbsp. extra-virgin olive oil in a medium heavy-bottomed saucepan over medium. Add lemon zest and 8 scallions, thinly sliced, and cook, stirring often, until scallions are bright green and beginning to soften, about 2 minutes. Add 1 cup basmati rice, rinsed, drained well, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and half of 1 bunch dill, tough stems trimmed, finely chopped, and cook, stirring, until rice is coated in oil, about 30 seconds. Pour in 1¼ cups plus 2 Tbsp. water and bring to a boil. Reduce heat to low, cover pan, and simmer until rice is nearly tender and water is absorbed, 13–15 minutes.
Meanwhile, place one spinach in a fine-mesh sieve and drain well. transfer to a clean kitchen towel; squeeze hard to expel as much excess moisture as possible. Transfer spinach to a cutting board and run through a couple times with a chef’s knife to finely chop.
Remove pan from heat, uncover, and top rice with spinach. Re-cover and let sit 10 minutes to allow spinach to steam. Using a fork, fluff rice and incorporate spinach. Stir in remaining half of dill and juice from 1 reserved lemon half. Season with freshly ground black pepper.
Transfer rice to a bowl and drizzle remaining 1 Tbsp. extra-virgin olive oil over.
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!