Spring CSA | Week 1

Week 1: 4/15-4/18

Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

Welcome to the Beginning!!


And what a beginning! We have had snow, heat, sun and RAIN lol welcome to spring I guess, where anything can happen! We have been very busy planting transplants and harvesting spinach out of our tunnels! Spring season is fun because we get to see new life after harvesting the same plants all winter. The sun comes out and warms up the soil and our bones and we get a nice little kick start to our year. If this is your first time participating in our CSA, Welcome!! We are excited to feed you this season!


pictures from the farm

In Your Bag This Week

Flavor Mix Micros: Mild and tasty, its a great base for any salad or make it a simple side by adding olive oil, salt and pepper. Store in your fridge. Spinach: Sweet and crisp, our winter spinach is unlike any other! Store in your fridge for up to a month. Swiss Chard: This chard is still producing since being planted last august! The beautiful colors and great taste is a blessing when other veggies are scarce. Store in a bag in your fridge. Radish: mild mini red radishes are excellent in salads or on sandwiches to add a crunch! Store in a bag in your fridge. Damn Ugly, Damn Good Carrots: these are from a bed we planted last October and overwintered in our caterpillar tunnels. I am calling these "damn ugly, damn good" carrots as they are not nice to look at but oooohhh so tasty!! Store in a bag in your fridge. Nasturtiums: tastes Like wasabi - looks like a Lilly pad; these are great added to salads for a little kick. Store in the fridge. Bok Choi:perfect in a salad or stir fry. So easy to use and absolutely delicious. Lately we have been searing them quickly with olive oil and a little hoisin sauce. SO GOOD! Store in your fridge for up to 2 weeks.

BBQ Carrots | Serves: 4 | total time: 45 mins

Ingredients

carrot bunch, preferably with the tops on

olive oil 2 tbsp

cumin seeds 1 tbsp, lightly crushed in a pestle and mortar

soft dark brown sugar 1 tsp

dried chilli flakes 1 tsp, ideally chipotle chilli flakes

garlic 1 clove, crushed

ricotta 1/2 cup

spring onions ½ bunch, thinly sliced

pecans 1/4c, toasted and chopped

coriander a small bunch, chopped

extra virgin olive oil to drizzle

Instructions

  • Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger – you want them to be approximately finger-thickness.

  • STEP 2 Fill a pan with boiling water and add a little salt, then set over a high heat and bring back to the boil. Once boiling, add the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.

  • STEP 3 Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob.

  • STEP 4 Lay the carrots on the grill bars or griddle and cook for 15–20 minutes, turning regularly, until they are nicely caramelised. If you are barbecuing, you can add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with any excess marinade from the bowl as you turn them.

  • STEP 5 Once soft and caramelised, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.

cite:https://www.olivemagazine.com/recipes/vegetarian/barbecued-carrot-ricotta-pecans/


Spinach-Parm Casserole | Serves: 3 | total time: 25 mins Ingredients 1 pounds fresh baby spinach 2.5 tablespoons butter 1.5 tablespoons olive oil 1 garlic cloves, minced 1/2 tablespoon Italian seasoning salt to taste 1/2 cup grated Parmesan cheese Instructions

  • Preheat oven to 400°. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well.

  • In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes.

  • Spread spinach in a greased 1-1/2-qt. or 8-in. square baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes.

cite: https://www.tasteofhome.com/recipes/spinach-parm-casserole/


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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