Week 5: 5/12 - 5/15
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Wow that storm last night was strong! We got about an inch and quarter in rain that came down hard and fast we got a good bit of hail too. We see some crop damage to our outdoor greens and bok choi but they are still young so they should recover as long as they do not get hit again. All our tunnels survived the wind, thankfully, and we are grateful for them! even if we lost all our outdoor crops due to hail and and wind we could still survive with our covered space. We got most of our tomatoes planted this week and are looking forward to getting more summer crops out soon.
In Your Bag This Week
Red Radishes: eat raw or cooked. These are great sliced thin in a salad or sandwich or roasted with other root veggies. Store in a bag in your fridge.
Farm Mix Salad Greens: This is our summer salad mix, it is very mild which makes it an easy base for big dinner salad or add a simple dressing and eat as is. 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.
Sunflower Shoots: crisp and nutty, these are great as a romaine alternative in salads and sandwiches. 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.
Chives: Add to salads, dressings, rice dishes or cheese for a boost of flavor! Store in a bag in your fridge.
Radish shoots: These are beautiful and spicy! Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.
Radish Sandwiches with Butter | Serves 4 | total time: 10 mins
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons flaky sea salt, like Maldon
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs, like chives or tarragon
Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
Spinach and Feta Grilled Cheese | Serves: 2 | Total Time: 15 min
1/2 Tbsp olive oil
1 clove garlic, minced
1/4 lb. frozen chopped spinach
1 pinch salt and pepper
4 slices bread
2 Tbsp butter
1 cup shredded mozzarella
1 oz. feta
1 pinch crushed red pepper
Add the olive oil and minced garlic to a skillet. Sauté over medium heat for about one minute, then add the frozen spinach (no need to thaw), and a pinch of salt and pepper. Continue to sauté over medium until most of the moisture has evaporated from the skillet.
Spread butter over one side of each of the slices of bread. Flip the bread over so the buttered side is facing down as you build the sandwiches.
Divide half of the shredded mozzarella between two slices of bread. Top the mozzarella with the crumbled feta.
Divide the cooked spinach between the two sandwiches, then top with the remaining shredded mozzarella and a pinch of crushed red pepper flakes. Top each sandwich with the second slice of bread, buttered side facing out.
Heat a large skillet over medium-low. Once hot, add the sandwiches and cook on each side until golden brown and crispy on the outside and warm and gooey on the inside.
Cut the sandwiches in half and 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!