Spring CSA | Week 6

Week 6: 5/18 - 5/21

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Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: We got all our tomatoes planted this past week and are ready for cucumbers and peppers to go in soon! We put 12 week old tomatoes in the ground in may and typically have our first harvest around 4th of July. They are all planted in our movable tunnels and will be trellised up to the rafters so they can grow tall and we can access all the fruit easily. For me this officially marks the end of frost season and we are in full summer planting mode.

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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.

Romaine lettuce: this is an heirloom bib romaine head with great flavor and great tenderness. Use as a salad, in sandwiches or wraps. Store in a bag in your fridge.

Rhubarb: Time for a little baking. The taste of spring, rhubarb brings a sour/sweet flavor to baked goods, roasts or chutneys. 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.

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.

Cilantro or Micro Arugula: Both make a great addition to salads, tacos or sandwiches! Store in a bag in your fridge.

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Vanilla Rhubarb Tart | Serves: 4 | total time: 1h 20 mins

Ingredients

• Unbleached all-purpose flour, for dusting

• ½ Test Kitchen's Favorite Pate Brisee in a rectangular disk

• 1 cup granulated sugar

• 1 tablespoon cornstarch

• ¾ teaspoon kosher salt

• 1 vanilla bean, split and seeds scraped (pod reserved for another use)

• 1 pound rhubarb (about 6 stalks), halved lengthwise, then cut on the diagonal into 1 ¼-inch pieces

• 2 teaspoons fresh lemon juice

• 1 egg, beaten

• Coarse sanding sugar, for sprinkling (optional)

Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
   

2. Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
   

3. Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
   

4. Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.

cite: https://www.marthastewart.com/1538796/vanilla-rhubarb-tart

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Miso Japanese Turnips | Serves: 8 | Total Time: 20 mins

Ingredients

• 5 cups Japanese turnips (halved for small ones, quartered for large ones)

• 3 tbsp Olive oil

• 1/2 tsp Sea salt

• 1/4 tsp Black pepper

MISO DRESSING:

• 1 tbsp Miso paste

• 2 tbsp Rice vinegar

• 1 tbsp Maple syrup (I use Wholesome Yum Sugar Free Maple Syrup, it's 100% natural!)

• 2 tbsp Lime juice

• 1 tsp Sesame seeds

• 1/4 cup Olive oil

Instructions

1. Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).

2. Toss the Hakurei turnips with olive oil, salt, and pepper.

3. To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway. To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.

4. Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.

5. Serve Hakurei turnips with the miso dressing.

cite: https://www.wholesomeyum.com/japanese-turnip-recipe/

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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!