Spring CSA | Week 4

Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What We’re Up To

Its going to freeze!! once again we are pulling our winter row cover out of storage and will be covering all our field planted goodness so it does not freeze tonight, tomorrow or any day through Monday...I did have high hopes that we would not see it again till Oct but oh well.  We have been planting out like mad, clearing the greenhouse each week and re-filling it with new seeds to germinate. This time of year is a constant flow of growth and we love it.

In Your Bag This Week


Spring Kale: This is a young winterbor (curly) kale meaning it is very tender and easy to eat raw. Store in a bag 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. Arugula: Spice, crisp and everything nice! perfect for a salad, sandwiches, quiche, creamed or anything else you can come up with :) 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. Cilantro: add a boost of flavor to your salads or pile on top of your tacos or breakfast. Store in your fridge.

Wilted Arugula | Servings: 4 | total time: 10 mins 

Ingredients

1 tablespoon extra-virgin olive oil

2 garlic cloves, thinly sliced

8 ounces baby arugula, rinsed and drained well

1 tablespoon balsamic vinegar

1/4 teaspoon coarse salt

Freshly ground pepper

Instructions

  • Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes.

  • Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

cite: https://www.marthastewart.com/315817/wilted-arugula

Bok Choy Soup | Servings: 4 | total time: 25 mins  Ingredients 2 tbsp olive oil 6 shallots - diced 2 bunch green onions - chopped, green and white divided 8 cloves garlic - minced 4 tbsp ginger - fresh, minced 11 cups low sodium chicken broth - or water for vegan 4 whole star anise 4 tbsp soy sauce - or Tamari for a Gluten Free option 20 oz crimini mushrooms - sliced 12 oz rice noodles 3 heads bok choy - roughly chopped sesame seeds - for topping red pepper flakes - for topping Instructions

  • Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.

  • To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.

  • Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.

  • Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

  • Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

  • Remove lid from the pot and carefully remove and discard each star anise from the soup.

  • Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

  • Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

cite: https://theforkedspoon.com/ginger-garlic-noodle-soup-with-bok-choy/

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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