Week 1: 6/11-6/14
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
This week is the first week of our Summer CSA share! We are all very excited to start a new season with so many of you and to start pulling all the spring spinach :) The spinach in your bag this week is the last until fall and as much as we love it, moving on to new crops to harvest always feels good. This week most of our tomato plants have grown to my height and we are starting to see the first cherry tomatoes ripening. We have harvested a few cucumbers too. Looking forward to more summer goodies coming soon!
In Your Bag This Week
Farm Mix Salad Greens: This is our classic greens mix, mild and crisp. Makes a great base for any salad or added to sandwiches or wraps. Store in your fridge. Baby Bok Choy: great on the grill or stir fried these are easy and versitile! I often use bok choy instead of celery in the summer months because it is similar in flavor and texture and available on our farm most of the year. Store in a bag in your fridge. Spinach: the last of the season as it does not like the heat. This is great eaten raw in a salad or sautéed or baked into a main dish. Store in your fridge. Red Butter Head Lettuce: beautiful and delicate heads are the perfect amount of bitter and sweet you want in lettuce. Just chop off the root end and wash for a simple salad. 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. Micro Arugula: lightly peppery and crisp, this arugula is amazing on sandwiches and in salads for an added boost of flavor. Store in your fridge. Sweet Peas: absolutely the best peas ever!! Im not even going to suggest you do anything with them, just eat them with a smile. Store in a bag in your fridge. Herbs: One bunch of Mint and one bunch of thyme. Pull the leaves off and add to your salads, main courses, (in a cocktail ;P ) anything your heart desires. Store in water on your counter and change water daily. Full Shares also received Garlic Scapes: these are the potential flower of the garlic plant but when harvested early they are tender and have a buttery garlic flavor. Use in a pesto, chop and add to eggs, stove top meals or salsa. Store in a bag in your fridge.
Fresh Mint Dressing | yields: 1 cup | total time: 5 mins
Ingredients
½ cup extra-virgin olive oil
½ cup lemon juice (about 2 lemons)
¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped
¼ teaspoon fine sea salt
10 twists of freshly ground black pepper
Instructions
In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
This dressing will keep well, covered and refrigerated, for up to 1 week.
Grilled Bok Choy with Spicy Peanut Sauce | Servings: 2 | total time: 20 mins
Ingredients
1 " piece peeled fresh ginger
1 clove garlic or about 4" fresh garlic scape cut into 1/2" bits
1/2 cup creamy peanut butter
2 T soy sauce
1 T lime juice
1 T brown sugar
1/3 - 1/2 c warm water
red chile flakes to taste about 1/4t - 1/2t
bok choy, bottom removed
olive oil & salt for grilling
chopped roasted/salted peanuts for garnish
Instructions
Set up your blender and start it running, then prepare for the best trick ever: drop ginger and garlic into a running blender and it will mince it all perfectly within seconds.
Add peanut butter, soy sauce, lime juice, brown sugar and 1/3 cup water to blender jar. Blend until smooth and creamy. Add chile flakes and additional water until sauce reaches desired consistency.
Grill bok choy: Separate stalks of bok choy, rinse well, then dry with a towel. Toss gently with a drizzling of olive oil then sprinkle with salt. I like to do this on a rimmed baking sheet.
Spread stems on clean, preheated grill and cook, turning occasionally, until barely tender and stems have nice grill marks.
Arrange on a platter, then drizzle with a modest amount of peanut sauce. Sprinkle with chopped peanuts and additional chile flakes as desired. Serve remaining sauce on the side.
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!