Week 4: 6/10-6/13
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Welcome to the summer share! We thank you for participating in your local food system and for choosing us!
This week the heat has been a bit oppressive. Thankfully we were able to get a fair amount planted and established before this heat wave so we have not seen too much negative impact. We are looking forward to some cooler nights so we can plant out again. Our greens get a little angry at these tempetkres.
In Your Bag This Week Kale: Curly kale is versatile and tasty. massage with oil if eating raw or chop and cook. Try in a salad or cook it up for a side dish. Store in a bag in your fridge.
Beets: Like 2 plants in one, the beet root can be roasted and eaten cold or hot and the greens can be eaten raw or sautéed. Store in a bag in your fridge.
Farm mix salad mix: Our famous salad greens are easy to eat as they are mild and fresh! use as a salad base or just add olive oil, salt & pepper for an easy side dish. Store in a bag in your fridge.
Romaine: chop and eat in a salad or on sandwiches. This adds a great crunch and fresh flavor. Store in a bag in your fridge.
Green Onions: easy to eat and easy to use, simply chop and sprinkle over any dish for added flavor. Store in a bag in the fridge.
Sunflower Shoots: crunchy, nutty and earthy! Swap out your greens for these for something a little different. I often like these better than lettuce as they have more of a bite to them. Store in your fridge.
Flavor Mix Micros: mild, colorful and full of flavor these little beauties are great as a salad on their own or added to sandwiches. Just add olive oil and salt! Store in a bag in your fridge.
Beet, arugula & Goat Grilled Cheese | Serves: 2 | total time: 45 mins Ingredients 1-2 Beets
1/2 ounce sherry (optional)
Start off by roasting the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.
Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of sherry wine, cooking until evaporated. After thinking about it, you could also try cooking them in some red/white wine or some balsamic vinegar, as I think they would add some nice flavours to the beets. (Next time I may try tossing the arugula in some balsamic vinegar, could be tasty!).
Once you have finished frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of goat cheese, then your beets and some more goat cheese, and slap it together!
Fry the sandwich in a pan on medium heat until each side is golden brown, then sliced it in half and enjoy!
Baked Beet green Chips | Serves: 2 | total time: 35 mins
1 bunch of beets greens
sea salt, to taste
black pepper, to taste
Instructions Pre-heat oven to 350 degrees.
Wash beet greens and dry them with paper towels. Snip the thick stems from the leaves with a scissor and discard them.
Lay the leaves on a baking sheet lined with parchment paper and lightly coat the greens with oil. Sprinkle salt and pepper on both sides of the leaves.
Bake for approx 5-10 minutes, flip the greens over, and bake for another 5 minutes or until the beet greens are crispy. Some ovens do tend to run hotter than others, so please check on the chips after every 5 mins to see if they're done.
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!