Week 4: 5/5-5/8
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We had 2 new people start on the farm this week and it was good timing too with the weather FINALLY changing for the better. We have gotten several fields planted outside and have moved one of our 3 movable tunnels, all of which will be moved here within a week. We are eager and ready for this change in weather and hope for lots of sun to go with it. we have so many transplants to go outside and would love some quick growth on crops that have just been sitting around and waiting for their moment to shine. cheers to the heat!
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.
Baby Bok Choy: this crop has so much versatility! You can chop and eat it raw, sautéed, grilled, steamed or roasted. I like to toss mine with a garlic peanut sauce and sautéed as a side dish. 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.
Chives: Add to salads, dressings, rice dishes or cheese for a boost of flavor! Store in a bag in your fridge.
Half shares 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.
Full shares recived Kale Broccoli: These are the seed pods on a kale plant, they are very similar to broccoli shoots and a farmer secret. These are so good!! you can eat them raw or lightly cooked. I like them i salads or added to pizza. Store in a bag in your fridge.
Bok choy and Mushroom Stri-Fry | Serves 4 | total time: 25 mins
Ingredients
1 tablespoon canola oil, or other high-heat oil
3 to 4 cloves garlic, minced
2 teaspoons minced or grated fresh ginger
1 cup sliced shiitake mushrooms, or 1/2 cup sliced shiitake mushrooms plus 1/2 cup sliced button mushrooms
1 tablespoon soy sauce, or more to taste (or tamari, Nama Shoyu, or another substitute to keep it gluten-free)
1 head bok choy, chopped, or 2 to 3 baby bok choy, if you prefer
5 to 6 scallions, or green onions, sliced
1/4 cup vegetable broth
2 teaspoons sesame oil
2 tablespoons sesame seeds, optional
Instructions
Heat the oil over medium-high heat in a wok or large skillet. Add the garlic and ginger and stir for 30 seconds. Add the mushrooms and cook for 2 to 3 minutes. Add in the soy sauce, the bok choy and scallions, and cook for a couple more minutes.
Reduce heat to medium-low and add the vegetable broth. Simmer until the bok choy is crisp-tender, 3 to 5 minutes
Finally, stir in the sesame oil and the optional sesame seeds and remove from heat. Taste and add more soy sauce, if needed.
For extra flavor and texture, add 2 to 3 tablespoons of sliced shallots to the pan or wok along with the garlic and ginger.
Spice the dish up with a pinch of crushed red pepper flakes or a bit of sambal, to taste.
Chive Oil Salad Dressing | Serves: 12 | Total Time: 10min
Ingredients
¾ cup extra-virgin olive oil
¼ cup chopped chives
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons plus 1 teaspoon white wine vinegar
½ teaspoon salt
½ teaspoon freshly ground pepper
Instructions
Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids.
Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week. Bring to room temperature if solidified.
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!