4/23 - 4/26
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What We’re Up To
We were able to move all 3 of our track tunnels this week. The farm always looks a bit odd for a week before I get used to the new positions. We move our tunnels to maintain our soil health and be able to get a jump start on the spring season as well as the summer. We will get our tomato plants in tomorrow which is always a great sign that the weather is actually changing :) I will be happy to have some space in the greenhouse again.
In Your Bag This Week
Field Arugula: crisp and peppery, these are great on sandwiches, as a salad, mixed with olive oil and salt and pile it on top of pizza! Store in your fridge. Pea Shoots: Sweet and crisp. These taste like peas without the shucking. Excellent on a grilled cheese sandwich :) Store in your fridge. Spinach: Super sweet and crisp. Eat as a salad or sautee. Did you know all our spinach is harvested by hand-thumb and finger pinched off the plant. It can be tedious but by doing this way we get between 3 and 6 harvests off the same bed. Store in your fridge for up to 3 weeks. Micro Cilantro: A CSA favorite, this is a great addition to tacos, marinades, add a punch of flavor to salads and sandwiches. No chopping needed. Store in the fridge. Flavor Mix Microgreens: A bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Kale or Swiss Chard: both have amazing flavor as they are the end of our winter supply which means all the cold temps sweated it up. The kale is supper tender and easy to eat raw, stems and all. Store in a bag in your fridge.
Bucatini With Chard & Garlicky Breadcrumbs | Servings: 4 | total time: 25 mins
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 or kale, 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)
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.
Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
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.
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.
Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.
Warm Bacon-Dijon Lentil & Arugula Salad | Servings: 4 | total time: 30 mins
3 bacon slices
1/2 cup minced shallots
2 garlic cloves, minced
3 tablespoons water
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 1/4 cups precooked lentils
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh thyme
3 ounces goat cheese, softened (about 1/3 cup)
8 (1/2-oz.) whole-wheat French bread baguette slices, toasted
6 cups baby arugula (about 4 oz.)
Cook bacon in a skillet over medium-high 6 minutes or until crisp. Remove bacon from pan; chop. Reduce heat to medium-low. Add shallots and garlic to drippings in pan; sauté 4 minutes. Remove pan from heat; stir in 3 tablespoons water, vinegar, mustard, sugar, pepper, and salt. Stir in lentils. Return pan to medium-low; cook 1 minute or until warmed.
Combine rind, juice, thyme, and goat cheese in a bowl. Spread mixture evenly over toasted baguette slices. Divide arugula evenly among 4 plates. Top with lentil mixture and baguette slices. Sprinkle bacon evenly over salads.
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!