Week 7: 5/25 - 5/28
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: This week we moved 2 of our Caterpillar tunnels to their summer homes. They will be both be filled with peppers to give them a boost in the heat department as well as a little extra protection from the elements. We also got our potatoes and Brussels sprouts out i the field finally, making me feel like spring has come to an end and summer can start any day now. The spring push can be a bit brutal some years when we get a late winter so it always feels like an accomplishment when we get our long season planting out.
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.
Kale: Dino or Curly, both can are tender as they are young plants. rip the leaves from the stem and chop for a salad or use in a sauté. Store in a bag 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 your fridge.
Radishes: peppery and crisp! the greens do not look great this week but the radish part is still tasty so cut off the tops and compost them. Store in a bag in your fridge.
Bunching Onions: super versatile, chop the whole onion and discard the root, add to any dish for a depth of flavor. Store in a bag in your fridge.
Cilantro or Rosemary: Both make a great addition to salads, tacos or baked dishes! Store in a bag in your fridge.
Micro Arugula: peppery and clean tasting. these go great over eggs, pizza, sandwiches or added to salads. Store in your fridge.
Sauteed Spinach | Serves: 4 | total time: 10 mins
1 tablespoon olive oil
1 medium white onion chopped
4 teaspoons minced garlic see note
1 tablespoon unsalted butter
1 teaspoon soy sauce
8 oz fresh spinach
½ teaspoon salt
¼ teaspoon black pepper
In a large skillet, heat up olive oil. Add onion and saute for 4 minutes. Add garlic and butter and saute until the onion is starting to brown.
Add soy sauce and stir well. Add spinach and gently toss to mix with sauteed onion.
Cook until spinach is wilted. Season with salt and pepper.
Grilled Romaine | Serves: 4 | Total Time: 20 mins
1 medium lemon
1 ounce Parmesan cheese
2 medium romaine lettuce hearts (7 to 8 ounces total)
2 tablespoons vegetable oil, plus more for the gril
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
garlic-butter breadcrumbs (optional)
Heat the grill. Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the ingredients.
Prepare the ingredients. Halve 1 medium lemon. Cut one half into wedges and leave the other half intact. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup). Cut 2 medium romaine hearts in half lengthwise through the core. Brush 2 tablespoons vegetable oil all over the romaine, then season the cut sides with 1 teaspoon kosher salt.
Grill the romaine. Scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Place the romaine cut-side down on the grill and press down lightly with tongs. Grill uncovered until the bottom is charred in spots and starting to wilt, about 3 minutes. Flip the romaine and grill until the second side is charred in spots, about 2 minutes more.
Dress the romaine. Transfer the romaine cut-side up to a serving platter. Squeeze the juice from the lemon half over the romaine. Season with 1/2 teaspoon black pepper, drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with the Parmesan and breadcrumbs if using. Serve with the lemon wedges.
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!