Spring CSA | Week 1

Week 1: 4/14 - 4/17

 

Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: Welcome to the spring share! Thank you so much for joining us this season, spring is always a fund time on the farm with new growth everywhere and eating veggies we have not seen in a few months :)

If you have not CSA'ed with us before, you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.

Thank you and we hope you enjoy all the veg!!

pictures from the farm

 

In Your Bag This Week


Radish shoots: These are beautiful and spicy! Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.


Rainbow Swiss Chard: eat raw or cooked. I like to chop this up in big pieces, toss with olive oil and cook on the grill. Then finish it off with lemon juice and parmesan cheese. Store in a bag in your fridge.


Kale: Curly Kale is tasty and versatile! Rip leaves from stems and tear apart to cook or eat raw. 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: One of my favorite greens, these are crunchy with a nutty earthy flavor and very easy to eat. add to wraps or sandwiches or salads. 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 a bag in your fridge.


Full Shares also received Carrots: these were also overwintered so they have great flavor even though they may not look the best. Store in a bag in your fridge.


 

Bucatini with Swiss Chard & Garlicky Breadcrumbs | Serves 4 | total time: 15 mins

Ingredients

5 tablespoons olive oil, divided, plus more for drizzling

4 garlic cloves, thinly sliced

⅓ cup panko (Japanese breadcrumbs)

Kosher salt, freshly ground pepper

12 ounces bucatini or spaghetti

5 oil-packed anchovy fillets, finely chopped

1 serrano chile, thinly sliced

1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups)

3 tablespoons unsalted butter, cut into pieces

1 cup coarsely chopped mint

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Finely grated Pecorino (for serving)



Instructions

  1. Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.

  2. Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.

  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.

  4. Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute.

  5. Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.

  6. Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.

  7. Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

cite: https://www.bonappetit.com/recipe/bucatini-with-swiss-chard-and-garlicky-breadcrumbs/amp

 

Avocado Toast with Kale Tapenade | Serves: 2 | Total Time: 10min


Ingredients

2 free range eggs poached

1 ripe avocado peeled and cut into slices

2 tsp tahini

2 tsp pumpkin seeds

2 tsp chia seeds

2 tbsp superfood tapenade

Freshly ground black pepper

Good quality whole wheat or gluten-free toast to assemble

For the tapenade

1 cup fresh kale leaves

1/2 cup green pitted olives

1 tsp pumpkin seeds

1/2 tsp spirulina

1 garlic clove

1 tbsp lemon juice

2 tsp extra virgin olive oil

A pinch sea salt


Instructions

  • Drizzle the toasts with tahini sauce, then add the avocado slices and top with the poached egg.

  • Place the tapenade ingredients into the blender, pulse twice, then transfer into an airtight jar.

  • Add a tablespoon of superfood tapenade on top of the toast, garnish with pumpkin and chia seeds, then serve.


cite: https://helloglow.co/superfood-kale-tapenade-avocado-egg-toast/

 

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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