Week 2: 4/22-4/25
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we are up to on the farm!!
This week on the farm we have been focused on prepping fields for our tunnel move. We have 3 movable tunnels that we can push down a track over a new field. This allows us to get a jump start on the spring season and the summer. We are planning on moving them this Saturday for out summer tomatoes to be planted out next week. Take a good look at the farm this week because next week it will look very different!
In Your Bag This Week
Micro Herb Medley: Fun mix of onion, sorrel, parsley and cilantro. This mix is citrusy, earthy and savory. Excellent addition to salads, pastas, marinades and sauces or blended as a pesto! Store in your fridge. Spinach: Sweet and crisp, our winter spinach is unlike any other! Store in your fridge for up to a month. Farm mix salad mix: Our famous salad greens are easy to eat as they are mild and fresh! use as a salad base or just add olive oil, salt & pepper for an easy side dish. Store in a bag in your fridge. Green Butterhead: mild, crisp and ohh so good! This tender heads are great for lettuce wraps, sandwiches or a salad base. 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. Chives: chop and add to almost anything for a pop of flavor and color! Store in the fridge with a damp paper towel or in a jar with a little water on your counter. 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.
Chive Vinaigrette | Serves: 1/4 cup | total time: 10 mins
1 to 2 small garlic clove, finely chopped
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
8 cups salad greens and fresh herb leaves and tender stems
Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.
Spicy Bok Choi with Sesame Seeds | Serves: 2-4 | total time: 15 mins Ingredients 4 heads baby or regular bok choy, split in half lengthwise 1/3 cup oyster sauce 1 tablespoon sriracha Neutral oil, such as canola or grapeseed Soy sauce to taste Sesame seeds, toasted (optional), for garnish Instructions
Heat a large cast-iron skillet over medium-high heat until it smokes. Meanwhile, whisk together the oyster sauce and sriracha, and brush about 1/3 of the sauce onto the cut side of the bok choy halves.
Swirl just enough oil in the pan to coat the bottom and sear the bok choy, cut-side down, for about 2 minutes or until lightly charred. While the bok choy sears, brush the exposed side with another 1/3 of the sauce. Flip the bok choy, and sear the rounded sides for another 1-2 minutes.
Remove the bok choy from the heat, and arrange the halves on a platter (or individual plates). Thin out the remaining sauce with enough soy sauce to make it thin enough to drizzle; drizzle the sauce over the bok choy, and sprinkle with sesame seeds.
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!