Spring CSA | Week 5
Week 5: 5/11 - 5/14
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: It has been a rainy week but we have needed it! despite all the snow melt, we have been really dry so the rain has been welcomed. Besides watering all our outdoor plants, it also sets up to weed really well early in the season. The weeds are all sprouting in the spring sun and the moist soil makes it easier for us to get the tap root of these weeds out of the ground and therefore diminishing our weed pressure for the summer.
In Your Bag This Week
Butterhead Lettuce: Tender green heads are great for salads, lettuce wraps or sandwiches. 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.
Radishes: red radishes are mild and lightly peppery adding crunch and flavor to any dish. Store in a bag in your fridge.
Bok Choi: super versatile, Bok choi can be grilled, chopped and sautéed, chopped fine and eaten raw or added to meatloaf or casseroles. Store in a bag in your fridge.
Sunflower Shoots or Micro Arugula: Both make a great addition to salads or sandwiches! Store in a bag in your fridge.
Celery: this is the last of our winter stock, it has lots of flavor for your favorite soup recipe! Store in a bag in your fridge.
Grilled Bok Choi with Breadcrumbs, Parm & Lemon | Serves: 4 | total time: 40 mins
1 loaf of good quality bread (I like sourdough here)
2 heads of bok choy
2 Tablespoons olive oil + additional for serving if desired
salt and pepper
1/2 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
1-2 teaspoons freshly grated lemon zest
flakey sea salt for serving
Preheat the oven to 300F. Cut the bread into small cubes. Place on a rimmed baking sheet and dry out slightly in the oven for about 15 minutes. Remove from the oven and pulse the bread in a food processor until they're small crumbs. Set aside.
Preheat an outdoor grill to medium. Slice the heads of bok choy in half lengthwise. Drizzle with the olive oil and rub it in until evenly coated. Sprinkle with salt and pepper and place the bok choy cut side down on the grill. Cover and cook until tender and lightly charred, about 8-10 minutes.
In a small bowl combine 1/2 cup of breadcrumbs, the parmesan cheese, parsley, and lemon zest.
Place the bok choy on a platter and sprinkle with the breadcrumb mixture. Season with flakey sea salt and a drizzle of olive oil. Serve warm.
Microgreens & Radish Salad with Lemon Poppy Seed Dressing | Serves: 2 | Total Time: 10 mins