Spring CSA | Week 3
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What We’re Up To
Tomatoes are all planted and very happy in their new homes in the tunnels. We start planting our tomatoes in January so when they get planted in the tunnels they are 12 week old plants. That way we have strong, girth stems to support our plants all season and a few weeks head start on the season.
In Your Bag This Week
Mico 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. Bok Choy: Crisp and mild in flavor; these are great on the grill with BBQ sauce or marinated in some soy sauce. You can also steam or sauté them! Store in a bag 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. Nestursiums: beautiful to look at with a huge punch of flavor. These taste very much like wasabi and can be added to wraps, sandwiches, over pizza or eggs. 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. French Breakfast Radish: little red and white radishes have a beautiful flavor that is mildly peppery. Excellent on sandwiches or on the grill! (yes, really). Store in a bag in your fridge. Farm Mix: this is our classic salad mix that is truly the most popular thing we grow on the farm. Mild but flavorful with great texture and color, this is an easy simple salad on its own or a beautiful base for something more elaborate. Store in your fridge.
Radish Sandwiches with Butter & Salt | Servings: 4 | total time: 10 mins
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons flaky sea salt, like Maldon
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs, like chives or tarragon
Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
Bok choy Caesar Salad | Servings: 4 | total time: 35 mins
2 tablespoons unsalted butter
2 tablespoons olive oil
2 sprigs of spring garlic, minced (white and light green parts only) you can substitute with 2 garlic cloves if need be
1 teaspoon fresh rosemary, minced
salt and pepper
3 cups of cubed sourdough bread
2 heads of bok choy (about 2 1/2 pounds total)
3 oil packed anchovy fillets, drained and minced
3 garlic cloves
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
freshly ground black pepper
Preheat the oven to 350F. In a small saucepan melt the butter and oil with the garlic, rosemary and a hefty pinch of salt and pepper over medium low heat. Once melted remove from the heat and let the mixture stand for about 10 minutes. Discard the garlic pieces. In a large bowl toss the bread cubes with the butter mixture and spread them onto a baking sheet. Bake in the oven for about 12-15 minutes or until they are golden. Shake the pan a few times while they bake.
Remove individual stems from the heads of bok choy and thoroughly wash them. Pat the bok choy dry and place on a large cutting board. Thinly slice the thick stems leaving the leafy greens whole (set the greens to the side) Once all the stems have been thinly sliced, stack the greens, roll them, and using a sharp knife slice them into thin ribbons. Place the bok choy stems and leaves in a large bowl and add the croutons.
In a bowl mash together the minced anchovy fillets and the garlic to form a paste. Drizzle in the vinegar, lemon juice, Worcestershire and mustard and whisk well. Slowly whisk in the olive oil and continue to whisk until the dressing has emulsified.
Drizzle the dressing over the salad and toss well until everything is evenly coated. Add the freshly grated parmesan cheese and some freshly ground black pepper.