Week 4: 5/6-5/9
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week:
We are not-so-patiently awaiting the end of nightly frosts... but are planting out as much as we have row cover for to protect. We are also makeing some headway on composting and shaping our beds for the season which is always a fun time as our fields look beautiful and ready to receive our plants!!
In Your Bag This Week
Pea Shoots: crisp and sweet, these are a great snack or wonderful added to a salad or peanut butter sandwich (don't knock it till you try it ;)) Store in your fridge. Spinach: Sweet and crisp, our spinach is unlike any other! Store in your fridge for up to a month. Farm mix salad mix: Our famous salad greens are easy to eat as they are mild and fresh! use as a salad base or just add olive oil, salt & pepper for an easy side dish. Store in a bag in your fridge. Butterhead Lettuce: Light and mild. perfect for lettuce wraps, sandwiches or salads. Store in a bag in your fridge. Nasturtiums: tastes Like wasabi - looks like a Lilly pad; these are great added to salads for a little kick. The flowers are sweet like nectar and beautiful on anything; Store in the fridge. Rosemary: A little goes a long way, add leaves only to any dish for depth of flavor. Store in the fridge with a damp paper towel or in a jar with a little water on your counter. Bok Choy: Not the best looking but definitely worth eating! stir fry or grill, steam or eat raw, choy is easy to flavor and adds a nice crisp texture. Store in a bag in your fridge. Full Shares also received Hakurei Turnips: These are a sweet salad turnip, easy to eat raw or cooked. the root is juicy and lightly sweet while the greens are peppery. Store in a bag in your fridge.
Grilled Bok Choy Wedge Salad | Serves: 2 | total time: 25 mins
2 Bok Choy heads, halved lengthwise
2 thick slices of italian or sourdough bread
Olive oil spray
Handful of assorted grape or cherry tomatoes
2-4 slices of bacon, cooked and crumbled
For the Blue Cheese Dressing
1/2 cup plain yogurt
1/2 cup low-fat buttermilk
1/3 cup crumbled blue cheese
1 tablespoon cider vinegar
2 scallions, white and light green parts, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
dash hot pepper sauce
salt, pepper to taste
Preheat grill to high. Coat bok choy and bread with olive oil spray.
Grill bok choy and bread, 2 minutes per side until lightly marked by grill and bread is toasted.
Arrange bok choy on platter, cut side up. Top evenly with tomatoes, bacon, cut or torn bread croutons and dressing.
For the dressing
Stir together yogurt, buttermilk, blue cheese, vinegar, onion, and parsley in a bowl.
Season to taste with hot sauce, salt and pepper.
This recipe makes about 1 1/2 cups of dressing, which is more than two servings. Leftovers can be kept in an air-tight container in the refridgerator for about a week.
Grilled Cheese with Avocado, spinach & pesto | Serves: 2 | total time: 10 mins Ingredients 4 slices of bread 1 avocado, halved and then sliced 1 cup (2.4 dl) baby spinach - chopped vegan cheese - any kind that melts well (or any melty cheese) 2 Tbsp (30 ml) - dairy-free pesto plant-based margarine salt/pepper olive oil Instructions
Heat a little olive oil in a frying pan.
Spread some plant-based margarine one side, of all four slices of bread, and place 2 slices, margarine side down in the frying pan.
Working quickly, on each slice of bread: spread 1 Tbsp (15 ml) pesto, followed by a slice of cheese, ½ the sliced avocado, ½ the chopped spinach, salt/pepper, and more cheese. Finally place the remaining slices of bread, butter side up, on top.
Cover the pan (so cheese will melt) and cook about 3-5 minutes – you want the bread to brown, but not burn. Flip the sandwiches and repeat. Yes your filled sandwich can get a little messy, but that's just part of the fun!
Cut each finished grilled cheese sandwich diagonally, or "kitty corner" as I used to say :)
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!