Spring CSA | Week 1
Week 1: 4/13-16
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 first week of the spring CSA! This marks the 1st of 33 consecutive weeks of csa for us so it is the official start to our main season. Woohoo!
We have had a whirlwind of weather and work the last 2 weeks with loosing power for 3 days and unfortunately loosing some product to freezing to working our tails off to catch up to this beautiful, albeit out of season, weather. As you look around the farm this week take note of where the tunnels are as we will be moving them within the next 2 weeks to their summer locations. The spinach and greens under cover now will then be outside and harvestable.
We hope you enjoy this first share and look forward to future weeks of yummy goodness!
In Your Bag This Week
Persephone Mix: Great base for any salad filled with cold loving greens like mustard, romaine and asian greens. Store in a bag in your fridge.
Spinach: slightly sweet, crisp and tender. Store in a bag in your fridge.
Celery: Great for soups, sautéing or roasting. This celery will add a lot of flavor to any dish as it has grown throughout the winter and has a great store of sugars and nutrients. Store in a bag in your fridge.
Sunflower shoots: these are some of my favor shoots as they have a good crunch and nutty flavor. I use them in Caesar salads instead of romaine. Store in a bag in your fridge.
Micro Arugula: crisp and peppery, top off your eggs, pizza or sandwiches for added zing! Store 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.
Pea Shoots: sweet pea flavor but in a green! Great addition to sandwiches or salads. Store in a bag in your fridge.
full shares also received Micro Arugula: crisp and peppery, top off your eggs, pizza or sandwiches for added zing! Store in your fridge.
Fancy Toast with Pea Shoots | Serves: 2 | total time: 10 mins
15-ounce can chickpeas (or 1 ½ cups cooked)
1 tablespoon olive oil
½ tablespoon balsamic vinegar
½ teaspoon kosher salt
Fresh ground pepper
6 slices peasant bread
6 ounces cream cheese or yogurt cheese / labneh (we used local Honey Lemon Greek Yogurt Cheese from Trader’s Point Creamery)
1 bunch pea shoots
Drain and rinse the chickpeas, if using canned. In a small bowl, mash together chickpeas, olive oil, balsamic vinegar, kosher salt, and fresh ground pepper using a fork.
Cut the slices of bread and toast them if desired. Place each bread slice open-face on a plate, spread with cream cheese and chickpea mash, and top with pea shoots.
Celery Salad | Serves: 4 | Total Time: 10 mins
8 stalks celery, sliced thin
¼ cup EACH: