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Spring CSA | Week 2

Week 2: 4/20-23

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week:

And this is why high tunnels rock! We have gotten a lot of rain this week and the temps have not be super pleasant but as long as we have covered space to grow we are in business. This week we focused on getting transplants planted, flipping beds in our tunnels and weeding covered growing space. We do have some plants outside already but they are cold loving crops and we give them a little blanket when it looks like the night time lows will freeze. Our biggest high tunnel has been replanted for the 3rd time since Oct of 2022. That means in this year alone we have gotten 2 consecutive crops harvested and replanted before most farmers have put any seeds in the ground and we are able to do it with minimal to no heat and with practices that enrich and sustain our soil.


 

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.


Radishes: beautiful little red radishes have a mild heat and a great crunch. Add to salads or sandwiches for a little extra flavor. Store in a bag in your fridge.


Nesturtiums or Radish shoots: Nesturtiums are like little green umbrellas with a wasabi like flavor, great addition to salads; Radish shoots are beautifully dark purple with a lite spicy flavor. Store in a bag in your fridge.


Kale: curly kale can be eaten raw or cooked, try it as chips or sautéed with a little lemon and parm. 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.

 


Radish Salad | Serves: 4 | total time: 25 mins

Ingredients

  • 1 1/2 cups cooked navy beans, drained & rinsed

  • ¼ cup Lemon Vinaigrette

  • 9 roasted radishes, halved or quartered

  • 2-3 thinly sliced red radishes

  • 1/4 cup pine nuts

  • 1 tablespoon capers

  • 1/4 cup Radish Green Pesto, (or any pesto)

  • 1/4 cup fresh mint leaves

  • 2 tablespoons shaved pecorino or Parmesan, optional

  • Additional lemon juice, optional

  • Sea salt and freshly ground black pepper


Instructions

  • In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.

  • Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.

  • Drizzle with remaining dressing and top with fresh mint and pecorino, if using. Season to taste with more salt and pepper and extra squeezes of lemon, if desired.


 

Stir fried kale with tahini, chilli and soy | Serves: 6 | Total Time: 20 mins


Ingredients


  • 2 tbsp sunflower oil

  • ½ tsp sesame oil

  • 4 garlic cloves, peeled and thinly sliced

  • 2 red chillies, deseeded and thinly sliced

  • 500g curly kale, stems removed and discarded (500g net weight)

  • 1 tbsp light soy sauce

  • 1½ tbsp toasted sesame seeds

  • 1 tbsp lime juice

For the sauce

  • 120g tahini paste

  • 1½ tbsp light soy sauce

  • 1½ tsp rice vinegar

  • 1½ tsp mirin (Japanese rice wine)


Instructions

  1. Whisk all the sauce ingredients in a small bowl, add three to five tablespoons of water (the amount you need will depend on the tahini, so add gradually), and whisk until the sauce is thick but pourable, a bit like honey. Set aside.

  2. Now for the stir-fry. Heat both oils in a large saute pan on a high flame, then fry the garlic and chilli for one to two minutes, until the garlic is golden. Lift out the garlic and chilli, and reserve – you’ll be using them to top the finished dish.

  3. Pile as much kale as possible into the hot pan, add the soy and a tablespoon of water, and cook to wilt down. As the greens collapse, add more kale to the pan and cook, stirring regularly, for three to four minutes, until the kale is cooked yet crunchy and there is no liquid left in the pan. Stir through the sesame seeds and lime juice, and take off the heat.

  4. Spoon the greens on to a platter and drizzle the sauce over the top (hold a bit back to serve on the side, if you wish). Scatter the fried garlic and chilli on top, and serve.


 

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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