Week 3: 4/28 - 5/1
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Well, the bit of heat we have gotten has been really nice, its not quite enough but we take what we can get. We are hoping to move our tunnels in the next 2 weeks and get our tomatoes planted out. This time of year the micro greens and transplants are fighting each other for space in the greenhouse and tomatoes take up A LOT of space. we are slowly getting plants outside and keeping them covered at night with row cover so they do not freeze. We are looking forward to some warmer temps soon!
In Your Bag This Week
Rainbow Swiss Chard: eat raw or cooked. I like to chop this up in big pieces, toss with olive oil and cook on the grill. Then finish it off with lemon juice and parmesan cheese. Store in a bag in your fridge.
Kale: Curly Kale is tasty and versatile! Rip leaves from stems and tear apart to cook or eat raw. Store in a bag in your fridge.
Spinach: This is our overwintered spinach which means it is pack full of nutrients and flavor as it had to work hard to survive. Store in your fridge.
Micro Arugula: pea shoots are sweet and crunchy and arugula is peppery and bright. Both are great on sandwiches or salads. Store in a bag 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.
Sunflower Shoots: crisp and nutty, these are great as a romaine alternative in salads and sandwiches. Store in your fridge.
full shares also recived Radish shoots: These are beautiful and spicy! Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.
Asian Chard Wraps | Serves 6 | total time: 10 mins
Ingredients
1 packet Thin (Glass) Rice Noodles
6 Rainbow Swiss Chards
1/4 Red Cabbage Head
1 Large Carrot
1 Cucumber
1 Bell Pepper
1 Chili
3cm Ginger
70 milliliters Rice Vinegar
30 milliliters Water
1/2 teaspoon Sugar
1 pinch Salt
Instructions
First of all, prepare the thin rice noodles following the manufacturer instructions. In my case I just soaked them in boiling hot water for 3 minutes and drained.
Next take the Swiss chard leaves and cut off the stems. In a large pan bring some water to the boil, place the leaves in there and simmer for 20-30 sec.
Remove the leaves, gently rinse them with cold water and dry thoroughly with paper towels, set aside.
Julienne the carrots and cabbage (use the mandoline slicer).
Cut the cucumber in half, scrape the seeds out and julienne. Do the same with bell pepper.
Now when all ingredients are cut and ready, take Swiss chard leaf, lay on the kitchen top, neatly place all of the sliced ingredients and rice noodles. Fold in the edges and roll tightly. Repeat with the rest of the leaves.
Serve wraps with sweet and sour dressing – mix of water, finely chopped ginger, chili vinegar salt and sugar.
Creamed Swiss Chard | Serves: 6 (side dish) | Total Time: 15min
Ingredients
2 large bunches swiss chard
2 tablespoons butter
1 garlic clove , pressed or minced
1 shallot or small yellow onion , thinly sliced
1/2 cup cream cheese
1 cup chicken stock
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt and freshly ground black pepper
For the Garlic Breadcrumbs
2 tablespoons butter
2/3 cup panko bread crumbs
1 teaspoon McCormick Black Garlic Seasoning
1/3 cup grated Parmesan cheese
1 tablespoon fresh or dried minced parsley
3/4 teaspoons kosher salt
Instructions
First, prepare the garlic breadcrumbs. Melt the butter in a small skillet over medium high heat. Add the bread crumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the panko toasts to a golden brown but doesn't burn. Remove from heat and cool. Stir in the parsley and Parmesan cheese.
To Prepare the Swiss Chard
Trim the tough inner ribs from the stalks of the swiss chard leaves and discard. Roughly chop the swiss chard and set aside.
Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook for 3-5 minutes until the onions soften, stirring often. Add the cream cheese and the chicken stock and whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg and the kosher salt and freshly ground black pepper and bring to a boil, then reduce to a simmer, stirring continuously until thickened. Add half of the swiss chard and gently fold into the sauce until it wilts and softens, then add the remaining chard and fold into the mix until it softens and reduces as well. Sprinkle the creamed chard with the bread crumbs and transfer to a serving dish.
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!