Week 4: 5/4 - 5/7
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Hooray for the sun!! Everything is soaking up the extra bit of light and heat and growing like crazy which is really good since they all got a late start with the cold spring we have had. We put our shade cloth on the big greenhouse this week to keep our micro greens and transplants for drying out too quickly and we are solarizing our tunnels for planting tomatoes next week. We are in full planting mode now!!
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.
Green Onions: these are kind of a bonus for you as they got planted by accident in our greenhouse early this spring. Chop the whole onion to add to salads, marinades, tacos, rice, etc for added flavor. You can also make green onion pancakes! (see recipe below). Store in a bag in your fridge.
Radish Shoots: A little bit of pepper flavor to add to sandwiches or salads. 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.
Kale: This is the last of our winter stock, some people got a banded bunch and some got a bag of baby kale. Both are great roasted, in salads, added to guacamole, on pizza...so many ways to eat kale :) Store in a bag in your fridge.
Arugula: a little peppery flavor goes a long way! Pair with goat cheese or a good feta, balsamic vinegar and something sweet like dried cranberries or chopped pairs for an easy salad. Store in a bag in your fridge.
full shares also received Sunflower Shoots: nutty and crunchy these are great in a sandwich or on a salad! Store in a bag in your fridge.
(Pajeon-Korean) Green Onion Pancake | Serves: 4 | total time: 15 mins
Ingredients
10 Stalks Scallions/Green Onions, cut into 5” length
Vegetable Oil for frying
Batter
½ Cup All-Purpose Flour
About 1/2 Cup Water + 1 Tbsp, if needed
1 tsp Korean Soybean Paste
½ tsp Sugar
Vinegar Soy Sauce (Cho Ganjang)
2 Tbsp Soy Sauce
1 Tbsp Rice or Korean Apple Vinegar
1 tsp Honey
¼ White Onion, diced
1 Green Chili, sliced
1 Tbsp Toasted Sesame Seeds
Instructions
In a small bowl, combine all the ingredients for the vinegar soy sauce and set aside. In a medium bowl, mix the flour, water, soybean paste and sugar. Mix well until the batter is smooth.
Heat a non-stick pan and add about 3 Tbsp of vegetable oil. Put the green onions on the pan parallel to each other, in a rectangle shape. Then pour the batter evenly over the green onion.
Cook on one side until golden brown. Flip and cook the other side. Remove the pancake and transfer it to a serving plate. Serve warm with the vinegar soy sauce.
Arugula Salad with Honey Roasted Chickpeas | Serves: 6 | Total Time: 50 mins
Ingredients
For the Salad:
6 cups arugula
1 avocado, pitted and sliced
4 radishes, thinly sliced
1/4 cup freshly grated parmesan cheese
3 Tbsp fresh chives, minced
Lemon Dijon Herb Dressing (recipe)
For the Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp olive oil + a little more right before serving
1/2 tsp sea salt
1 Tbsp honey (or maple syrup)
1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp cinnamon
1/4 tsp dried thyme
Instructions
Preheat oven to 400 degrees F.
Drain and rinse the chickpeas and spread them out on a paper towel, patting them dry. Let the chickpeas air dry for about 30 to 45 minutes to really make sure they’ll crisp up nicely in the oven. (If you don’t have time for that, make sure to really pat them down with your paper towel to get them as dry as possible.)
Once the chickpeas are nice and dry, toss them with olive oil and season with sea salt. We’ll add the honey-spice mixture after they’re done roasting so that the spices don’t burn and make the chickpeas taste bitter.
Spread the chickpeas out in a single layer on a baking sheet and roast in the oven for 25 to 30 minutes, shaking the pan halfway through. Next, turn off the oven and let the chickpeas sit in the warm oven (with the door partially open) for about 15 more minutes to really let them crisp up.
While the chickpeas are roasting, whisk together the lemon dijon herb dressing (I use half of the recipe), slice up the avocado, radishes and chives.
Once the chickpeas are crispy, whisk together a teaspoon more of olive oil, honey, dijon, paprika, chili powder, cinnamon, and dried thyme and toss with the chickpeas until fully coated.
To make the salad, in a large bowl add the arugula, warm chickpeas, avocado, radishes and chives and toss with the lemon dijon herb dressing. Top with freshly grated parmesan cheese and additional herbs, if desired. Serve and enjoy!
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!