Week 7: 5/26 - 5/29
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Well, we got hit pretty hard by the hail storm the other day, we will be replacing plastic on some of our tunnels this summer due to some big holes. We lost a few crops in the storm but for the most part, things survived ok. We are planting out our cucumbers and Mellons in our tunnels and looking forward to some more heat to get things growing!
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.
Green Butterhead Lettuce: nice big leaves are crisp and mild, they can be used in a salad or make a great head for lettuce wraps. 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.
Micro Arugula or sunflower shoots: 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.
Oregano: Add to salads, dressings, pasta dishes or marinades for a boost of flavor! Store in a bag in your fridge.
Hakurei turnips: the white turnips is sweet and juicy while the greens are spicy. Great eaten raw, roasted or sautéed. Store in a bag in your fridge.
Radish shoots: These are beautiful and spicy! Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.
Asian Chicken Lettuce Wraps | Serves 6 | total time: 30 mins
1 lb ground chicken
1 TBS peanut oil
½ onion minced
1 cup red or green pepper diced
1 8 oz can water chestnuts drained and minced
For the Sauce:
3 TBS soy sauce*
3 TBS hoisin sauce**
1 TBS sesame oil
1 TBS rice vinegar
1 TBS peanut butter
1 TBS honey
2 tsp sweet chili sauce (Trader Joe’s!)
½ tsp garlic powder
¼ tsp powdered ginger
¼ cup peanuts crushed.
Lettuce or your favorite Asian salad
Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Classic Spinach Salad | Serves: 4 | Total Time: 25 min
1medium shallot, thinly sliced ¼cup white wine vinegar ¼teaspoon crushed red chile flakes ½teaspoon sugar, plus more Kosher salt 8ounces thick-cut bacon, cut into ½-inch pieces 1pound shiitake mushrooms, stemmed, large caps torn into 1-inch pieces, small caps left whole 1garlic clove, smashed Freshly ground black pepper ½cup buttermilk ½cup sour cream ¼cup mayonnaise 1tablespoon fresh lemon juice ½teaspoon garlic powder ½teaspoon onion powder ¼cup finely chopped mixed herbs, such as basil, chives, and/or dill 2large bunches mature spinach, stemmed, torn into 2-inch pieces
Combine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing.
Return skillet to medium heat and add mushrooms and garlic to remaining bacon fat; season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, 6–8 minutes.
Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes.
Transfer shallot to a large bowl; discard vinegar mixture. Add spinach, dressing, bacon, and mushrooms and toss to coat. Divide salad among plates.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
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!