Spring CSA | Week 6
Week 6: 5/21 - 5/24
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What We’re Up To
Our onions, brussels sprouts, lots of broccoli, salad greens and more kale and chard are all out and happy in their beds week with the heat and the sun to welcome them. We also trellised up our tomato plants and planted out cucumbers and peppers in the high tunnels. Every things seems to be enjoying the nicer weather and growing at a steady clip!
In Your Bag This Week
Bok Choy: great in stir fries, asian soups, or grilled with a little BBQ! Store in a bag in your fridge. Salad Turnips: A CSA Favorite! these little white round turnips are sweet and jucy but their greens are peppery. The whole plant is edible and excellent sautéed together with a little maple syrup to finish it off. Store in a bag in your fridge. Spinach: Super sweet and crisp. Eat as a salad or sautee. Did you know all our spinach is harvested by hand-thumb and finger pinched off the plant. It can be tedious but by doing this way we get between 3 and 6 harvests off the same bed. Store in your fridge for up to 3 weeks. Red Head Lettuce: These are very tender, beautiful heads. Best eat as a salad but also good on sandwiches or wraps. Store in the fridge. Flavor Mix Microgreens: A bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Pencil Carrots: These little orange carrots are sweet and crisp and beautiful! We love this variety for its flavor, size and the fact that we can grow them tight together to decrease weed pressure. Store in a bag in your fridge. Pea Shoots: Sweet and crisp these are great on a grilled cheese sandwich or eaten in a salad. Store in your fridge.
Roasted Balsamic Baby Bok choy & Shiitake | Servings: 4 | total time: 20 mins
6 baby bok choy (about 1-1/2 lb.), halved lengthwise, and cut crosswise into 2-inch-wide strips
8 oz. sliced shiitake mushrooms
4 Tbs. olive oil
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
1 Tbs. dark brown sugar
1 garlic clove, minced
1 Tbs. tamari sauce
Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
In a large bowl, toss the bok choy, mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and a pinch of pepper. Spread the vegetables on the baking sheet, and roast until the bok choy is golden-brown, about 15 minutes.
Meanwhile, in a small saucepan, whisk together the vinegar and brown sugar. Bring to a simmer over medium-low heat, and cook until reduced to 2 Tbs., 2 to 5 minutes. Add the garlic and simmer for 30 seconds. Take off the heat, add the remaining Tbs. olive oil and the tamari, and stir to combine. Pour the balsamic mixture over the bok choy and mushrooms, toss to coat, and continue to roast until tender, 5 to 10 minutes more. Serve immediately.
Fried Eggs with Mustard-Creamed Spinach | Servings: 4 | total time: 20 mins
1 cup fresh breadcrumbs from a couple slices of crustless rustic bread
3 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon mustard seeds
18 ounces fresh spinach leaves
1/2 cup half-and-half
2 teaspoons chopped fresh thyme leaves
4 large eggs
Preheat oven to 400°F. Combine bread crumbs, half mustard, half oil, and mustard seeds in small bowl. Spread on baking sheet and bake until golden and crisp, 8-10 minutes.
In the meantime, heat enough water to cover bottom of medium skillet unti boiling. Add spinach and cook until wilted, 2-3 minutes, then remove and squeeze out excess water. Discard water in skillet and wipe dry.
Heat remaining mustard, half-and-half, and chopped thyme over medium. Cook until slightly thickened, about 3 minutes, then add spinach and stir to combine. Season to taste with salt and pepper and keep simmering.
Heat remaining oil in large skillet over medium heat until shimmering. Add eggs and cook without turning until whites are cooked through, 3-4 minutes. Divide spinach amongst 4 plates, top with eggs, and finish with breacrumbs.