Week 3: 4/27-30
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week:
As you show up to the farm this week you will notice that it looks a little different. We moved 2 of our 3 high tunnels this weeks to their summer positions. Now we have fully planted and harvest ready fields outside and we are warming the soil that is now under cover for our summer tomatoes which will be planted in the next couple weeks. Movable tunnels are a great way to get the benefits of a tunnel structure (trellising, protection from weather, extra heat) while also maintaining strong crop rotations. This way we are able to protect and grow strong, bio-active soil which allows us to harvest highly nutritious and tasty food.
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.
Sunflower Shoots: nutty and crunchy these are great in a sandwich or on a salad! Store in a bag in your fridge.
Celery: add depth of flavor and texture to most dishes with sautéed celery. Great for soups, casseroles or one pan wonders. 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.
Hakurei turnips: These are supper yummy! They are a salad turnip so you can eat them raw. the root end is slightly sweet and juicy and the greens have a pepper flavor to them. Store in a bag in your fridge.
Roasted Hakurei Turnips | Serves: 4 | total time: 35 mins
1 bunch Japanese turnips - about 6 turnips
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon sweet white miso
1 tablespoon maple syrup
1 tablespoon rice vinegar
Dash soy sauce
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Scrub and trim the turnips, then dice into cubes. Transfer the turnips to the baking sheet, and toss with olive oil. Spread them out in a single layer, and roast for 20 to 25 minutes until tender and lightly browned. You may want to flip them halfway through cooking.
A few minutes before the turnips are finished roasting, combine the butter and miso in a small saucepan over medium-low heat. Cook, stirring frequently, until the butter and miso melt down. Stir in the syrup, vinegar, and soy sauce until smooth. Keep warm, and toss the turnips in the sauce before serving. Enjoy!
Quick & Easy Braised Celery | Serves: 2 | Total Time: 40 mins
1 tbs butter (15 g)
1 head celery
1 clove garlic
1 tbs olive oil (15 g)
½ cup vegetable stock (120 ml)
1 bay leaf
salt and pepper
5 stalks parsley
Break the celery into individual stalks. Chop off the leafy tops and put to one side. Chop each stalk into 2–3" (5–6 cm) lengths, destringing the celery as you go. Peel and finely chop the garlic.
Over a low heat on the stove top, melt the butter in a shallow casserole dish, or lidded saute pan. Add the olive oil. Fry the celery pieces for a few minutes. Then add the garlic and cook for a further couple of minutes. The celery should be starting to turn translucent.
Add the stock, season well with salt and pepper, and add the bay leaf. Bring to the boil, cover with a well-fitting lid, and turn down the heat to a gentle simmer. Leave to cook for 30–40 minutes until the celery is tender.
Remove the lid from the pan, turn up the heat and reduce the stock by half, until thick and syrupy.
Chop the celery leaves and parsley and garnish the dish. 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!