Week 6: 5/19 - 5/22
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: The weather this week has been so nice! We are getting the sun we need, the temps we like and some rain too. Everything is really taking off now and we are finally feeling like we have hit the main season. We have all our potatoes planted out in the field near the road and have added some cherry trees too. Lots of flowers have gone in and we about to plant out our first cucumbers too.
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.
Red Butterhead Lettuce: more mild than your average red head and really tender. Makes a great salad base. 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.
Pea Shoots: crisp and sweet, these are great 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.
Micro Arugula: peppery and bright! Add to anything! Store in a bag in your fridge.
Radish Salsa | Serves 4 | total time: 20 mins
Ingredients
2 C radishes, finely chopped*
3/4 C jalapeños, seeded and small-diced
6 green onions, finely chopped
2 garlic cloves, minced
2 Tbsp cilantro, finely chopped
2 Tbsp lemon juice, freshly squeezed
1/4 tsp salt
Instructions
Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined.
Store in the refrigerator until you are ready to serve.
Chickpea, Spinach & Almond Butter bowl | Serves: 2 | Total Time: 25 min
Ingredients
vegetable oil, for frying
1 large onion, finely chopped
3 garlic cloves, crushed
2½cm piece of ginger, peeled and grated
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
½ tsp fenugreek
400g can chickpeas, drained and rinsed
300ml vegetable stock
2 tbsp unsalted almond butter
200g spinach, roughly chopped
cooked rice, to serve
Instructions
Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.
Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.
Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.
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!