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Spring CSA | Last Week

Week 8: 6/1 - 6/3

 

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 season!! We appreciate all our customers so much as this is definitely a partnership between you and us; we would not exist without you. Thank you for being the awesome, committed CSA'rs you are and we hope to feed you again soon!


If you are not continuing on in our summer season with us, please look around your house/car/work for any purple bags you may have laying around and return them to us so we can use them in the future.

Thank you!

 

In Your Bag This Week


Iceberg Lettuce: This lovely heirloom variety is all the crisp cool flavor you want in a cooling summer salad. Store in a bag in your fridge.


Spinach: slightly sweet, crisp and tender. Store in a bag in your fridge.


Romaine lettuce: this is an heirloom bib romaine head with great flavor and great tenderness. Use as a salad, in sandwiches or wraps. Store in a bag in your fridge.


Kale: Dino or Curly, both can are tender as they are young plants. rip the leaves from the stem and chop for a salad or use in a sauté. Store in a bag in your fridge.


Flavor Mix Micros: mild and tasty, these make an easy salad on their own or can add some color to any other salad. Store in your fridge.


Carrots: Spring carrots are sweet, crunchy and oh so addicting! Store in a bag in your fridge.


Oregano: This herb can do so much more than make pasta sauce taste great. Use in dressings, add to herbaceous cocktails, pair it with anything that has lemons or potatoes in it, or simply add to a salad. Store in a bag in your fridge.


full shares also received Cilantro: great addition to salads, tacos or baked dishes! Store in a bag in your fridge.


Micro Arugula: peppery and clean tasting. these go great over eggs, pizza, sandwiches or added to salads. Store in your fridge.


pea shoots or sunflower shoots: easy way to add some crunch and flavor to salads or sandwiches. Store in your fridge.

 


Pistachio-Oregano Pesto | Serves: 1 1/4 cup | total time: 20 mins

Ingredients

  • 3/4 cup raw pistachios (about 4 ounces), coarsely chopped

  • 2 garlic cloves, chopped

  • 1 anchovy fillet, chopped

  • 1/2 cup oregano leaves, coarsely chopped

  • 2 tablespoons fresh lemon juice

  • 3/4 cup extra-virgin olive oil

  • Salt

  • Freshly ground pepper


Instructions

  1. Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.

  2. In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.


 

Fully Loaded Wedge Salad | Serves: 6 | Total Time: 20 mins


Ingredients

  • 1 head iceberg lettuce


DRESSING

  • 1/2 cup sour cream, about 6 ounces

  • 3 ounces soft Blue Cheese or Gorgonzola

  • 1 Tbsp buttermilk, or regular milk

  • juice of 1/2 lemon, more to taste

  • salt and pepper to taste


TOPPINGS

  • crumbled bacon

  • minced red onion

  • finely chopped bell pepper

  • finely chopped cucumber

  • finely chopped carrots

  • chopped croutons

  • chopped cherry tomatoes

  • finely chopped hard cooked egg

  • chopped or sliced black olives

  • garbanzo beans


Instructions

  • Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and fresh cracked black pepper to taste, and add more milk if you'd like a thinner dressing. Add more lemon juice if you like.

  • Wash and dry your head of lettuce. Remove any loose or browned leaves. Slice the head in half, through the core. Slice each half into 3 wedges, so you have a total of 6 wedges. Remove any bit of core from the bottom of each wedge. Do this shortly before serving your salad, because the lettuce can start to turn brown once cut.

  • Arrange your lettuce on a platter and drizzle each wedge with a little of the dressing. Scatter the toppings on top of the wedges and all around them.

  • Serve immediately with extra dressing.

  • Note: You can make individual salad plates instead of the platter if you like.


 

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!

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