Week 10: 8/13 - 8/16
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
We have started to see some of our fall crops mature early, we have already harvested quite a few winter squash and the onions are ready early as well. Every year is a little different-last summer things seemed to hang on late into the fall, this year I am looking at pulling some of our summer crops already. years like this one, I am thankful for the diversity in our model; we are almost always able to change gears and plant something else so we can continue to harvest yummy food all year.
In Your Bag This Week
Peppers: A mix of sweet and spicy peppers in your bag-see pepper picture below for identification. Store on your counter if eating soon, or in your fridge. Arugula: tender and peppery, arugula makes a great salad base and is perfect for sandwiches. Store in your fridge. Green Onion: Add some flavor to any dish by chopping these up! Eat from the white end to the green end. Store in your fridge. Cucumbers: juicy and crisp, early season cucumbers are great just eaten raw with some salt :) Store in a bag in your fridge. Dill: great for making pickles or add it to salads, marinades, cheese etc... Store in water on your counter. Micros: Flavor Mix Micros. 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. Green Beans: So good you can eat them raw or cooked. steam, boil or sauté, you will be happy :) Store in your fridge. Slicer Tomatoes: our slicers are heirloom or heirloom hybrid types. This means they have been saved and grown for their flavor rather than for size or uniformity. Heirlooms can look a little...interesting, but don't let that turn you off-they make it up in flavor!! Store on your kitchen counter, do not put in the fridge or they loose their sweetness. Cherry Tomatoes: a happy mix of color and flavor. great in the tart recipe below! Store on your counter Fennel: Fennel: sweet and aromatic-fennel will brighten up any dish. Slice thin on a mandolin to eat raw in salads or chop in chunks or halves for roasting, grilling or sautéing. The frons are excellent used as an herb to flavor fish or chicken or add to a salad or dressing. Store in a bag in your fridge.Make it a simple salad with olive oil and lemon juice or use as a base for a meal. Store in a bag in your fridge.
Tomato Tarte tatin | Serves: 4 | total time: 1h 15 mins
Ingredients
butter 30g
caster sugar 25g
balsamic vinegar 2 tbsp
garlic 2 cloves, finely sliced
herbes de provence or thyme leaves 1 tsp
cherry tomatoes 650g
capers 1 tbsp
basil leaves a small handful
PASTRY
plain flour 210g, plus extra for dusting
butter 100g, cold
egg yolk 1
Instructions
STEP 1 To make the pastry, put the flour and a good pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. If you need to add any more water to bring it together, do so very gradually. Shape into a disc, wrap and chill for 30 minutes.
STEP 2 Meanwhile, heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Simmer for 5 minutes or until thick and looking like caramel.
STEP 3 Take the pan off the heat and scatter over the garlic and herbs, then arrange the tomatoes in one layer in the pan (be careful as the caramel will be hot).
STEP 4 Roll out the pastry on a lightly floured worksurface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top to let steam escape.
STEP 5 Bake for 35 minutes or until the pastry is golden, then run a palette knife round the edge and leave for 5 minutes. Hold the pastry gently with one hand and carefully tip the pan so any juices run out into a jug, then carefully invert the tart onto a lipped plate. Scatter with capers and basil, and serve the cooking juices alongside as a dressing.
Braised Fennel | Serves: 4 | total time: 40 mins
Ingredients
2 large fennel bulbs, rinsed clean
4 Tbsp butter
1 teaspoon salt
1 teaspoon sugar
2 Tbsp ouzo, pastis, sambuca or other anise-flavored liqueur
1/2 cup vegetable or chicken stock
1/2 cup water
2 Tbsp chopped fennel fronds
Zest from 1 orange
Lemon juice
Instructions
1 Prep the fennel bulbs: Cut the tops off the fennel bulbs, chop 2 tablespoons of the fronds and set aside. Slice the fennel bulbs in half, lengthwise, through the core. Slice each half lengthwise into quarters (you should get eight pieces total out of each fennel bulb), leaving some of the core attached so the pieces don't fall apart as they cook.
2 Brown the fennel quarters in butter on two sides: Melt the butter in a large sauté pan over medium-high heat and place the fennel pieces in the pan in a single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 minutes.
Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization).
Check for browning, and cook for another minute or two if they're not browned yet. Turn the fennel pieces over and brown the other side.
3 Add ouzo, then stock and water: When both sides of the fennel are nicely browned, add the ouzo to the pan. Increase the heat to medium high. The ouzo should boil down quickly. When it is almost gone, add the stock and water.
4 Cover and simmer: Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes.
5 Uncover, reduce liquid to a glaze: Remove the cover, increase the heat to high and let the stock cook down until it is a glaze. Add the fennel fronds and most of the orange zest and combine gently.
Serve garnished with the rest of the zest and a few splashes of lemon juice.
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!