Spring CSA | Week 7

Week 7: 5/28 - 5/31

Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What We’re Up To

We got 2 1/4in of rain Tuesday night in about 5 hours- we needed the rain but maybe not all at once. The farm is a bit soggy this week and the weeds are loving it lol Friday will be all about taking those buggers down, hoe and hand! We are busy pruning tomatoes, planting our squash and peppers and trying to find a little extra space for this and that. All in all, we have had a productive spring and are looking forward to summer!

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. Arugula: crisp and peppery, arugula is a great add on to sandwiches or over pizza, in an omelet or eaten as a salad. Store in your fridge. Mini Romaine Head Lettuce: These funny little things are the perfect base for a salad, just chop off the root end and wash. they are also great tossed in olive oil and thrown whole on the grill for a minute per side; top off with a hearty dressing and you have a unique salad for dinner. Store in a bag 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. Radish: beautiful french breakfast radish are best eaten raw in a salad or on a sandwich to add some crunch! Store in a bag in your fridge. Green Onion: Eat the whole thing, root to tip! Chop and add to almost anything-salad, stir fry, eggs, salsa, soup, pasta, eat.. Store in a bag in your fridge. Kale: curly or dino, kale is one of those veggies that is supper versatile: chips, sautés, bake in a casserole or add to speggetti! Tip: store removed stems in your freezer to make stock later or see if your dog likes them-mine is in love. Store in a bag in your fridge.

Roasted Spring Veggies | Servings: 4 | total time: 30 mins 

Ingredients

1 pound assorted spring vegetables (such as carrots, asparagus, radishes,  

  spring onions, or sugar snap peas), trimmed or peeled if needed, cut into

  same-size pieces

4 unpeeled garlic cloves

2 tablespoons olive oil

Kosher salt

freshly ground pepper

Instructions

  • Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat.

  • Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes.

  • Serve warm or at room temperature.

cite: https://www.epicurious.com/recipes/food/views/roasted-spring-vegetables-395451

Pa Muchim (Scallion Salad) | Servings: 4 | total time: 25 mins 

Ingredients

3 to 4 medium scallions (1 to 2 bunches of green onions)

Option 1

  2 teaspoons gochugaru (or chili pepper flakes)

  2 teaspoons sesame oil

  1 teaspoon sesame seeds

Option 2

  2 teaspoons gochugaru (or chili pepper flakes)

  2 teaspoons sesame oil

  1 teaspoon sesame seeds

  2 teaspoons soy sauce

  2 teaspoons vinegar

  1 teaspoon sugar

Instructions

  • Cut the scallions crosswise into about 4-inch lengths. Thinly slice each piece lengthwise.

  • Soak the scallions in cold water for about 10 minutes. Drain well.

  • Option 1: Add the gochugaru, sesame oil, and sesame seeds and toss well.

  • Option 2: Right before serving, add the soy sauce, vinegar, and sugar to Option 1 and toss 

Note: One popular way is to simply toss them with sesame oil, gochugaru, and sesame seeds. This is a nice option when serving with ssamjang for ssam (lettuce wraps). Due to the lack of salt, it stays fresh longer, so this version is favored by restaurants.

Another option(2) is to fully season by also adding either soy sauce or salt along with sugar and vinegar. Once the salt content is added, the scallions wilt down very quickly, so be sure to dress it right before serving.

cite: https://www.koreanbapsang.com/pa-muchim-scallion-salad/

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!

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