Week 2: 6/18-6/21
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
We are finally able to get some weeding down as all of our long season crops are planted out and we can slow down greenhouse production. Weeding is one of those tasks that either give a person anxiety or provide a zen moment. 9 years ago when we started the farm weeding gave me anxiety but now, it is the one task on the farm that allows me to zone out, power through and feel like I got a lot done.
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. Swiss Chard: Lovely to look at and eat! Cut the stems from the leaf but don't discard- just chop them up like celery and add to anything celery is good in. Or sautée or bake the stems in a little cream, cheese and herbs. Add the Greens toward the end of cooking for a beautify side dish. Store in a bag in your fridge. Baby Kale: these are so small we bagged them. the stems are tender so you don't have to strip them out before cooking or chopping. kale can be added to almost any dish so get creative! 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 or Micro Arugula: 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. 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. 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 Sage. 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 Cucumbers: first of the season with many more to come! Eat raw in salads or add to sandwiches for crunch. Store in a bag in your fridge.
Fried Sage Leaves | total time: 5 mins
(This is a quick addition to any salad, meat dish or pasta that adds amazing flavor and crunch!)
salt and pepper
Fill a wide brimmed glass with sparkling water.
Separate however many sage leaves you think you need from their stems.
Fill a small saucepan with vegetable oil up to about an inch (two cm) and get it smoking hot.
Dip the leaves individually into the water, then put them gently on a plate.
Sieve over a VERY light sprinkling of flour, and sprinkle over some smoked salt (not too much) and grind over some pepper.
Drop into the hot oil and leave for about twenty seconds to sizzle until crispy and golden.
Pull out gently with tongs and drain on kitchen paper.
Rainbow Chard Salad | Servings: 4 | total time: 30 mins
For the rainbow chard salad
1 pound tender young rainbow chard, stems cut into 2-inch (5-cm) lengths
and leaves left whole
1/2 cup walnut halves, toasted
2 tablespoons granulated sugar
2 tablespoons water
3 ounces chèvre, feta cheese, or Roquefort (optional)
Radish sprouts or chervil sprigs or microgreens, for garnish (optional)
For the dressing
1 large egg yolk
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/2 garlic clove, chopped
Freshly ground black pepper
3 tablespoons grapeseed oil
3 tablespoons extra-virgin olive oil
Prep the rainbow chard salad
Bring a large pot of salted water to a boil and have a large rimmed baking sheet nearby. Add the chard stems to the boiling water and cook until almost tender but still a touch crisp, up to 3 minutes, depending on the thickness of the stems. Using a slotted spoon, transfer the chard stems to the baking sheet. Add the chard leaves to the boiling water and cook, stirring occasionally, until just barely wilted, 30 to 60 seconds. (If you find it difficult to fit all the leaves into the pot, you can do this in a couple batches.) Transfer the cooked leaves to a large colander, drain, and then lightly press out any water with paper towels. Spread the chard on the prepared baking sheet, pat dry again, and let cool completely. (You can keep the chard at room temperature for up to 4 hours.)
Line a small plate with a piece of parchment paper. In a small skillet set over medium-high heat, stir the walnuts with the sugar and water. Bring the mixture to a simmer and cook, shaking the pan occasionally, until the nuts have caramelized and all the liquid has evaporated, about 4 minutes. Transfer the walnuts to the parchment-lined plate to cool, spreading them in a single layer. Very coarsely chop the nuts. (You can keep the candied walnuts in a resealable container at room temperature for up to 5 days.)
Make the dressing
In a mini food processor or with an immersion blender, puree the egg yolk with the vinegar, lemon juice, mustard, and garlic. Season with a pinch each of salt and pepper. Gradually blend in the grapeseed and olive oils until thick. (You can cover and refrigerate the dressing for up to 4 hours. Shake or whisk the dressing to recombine before using.)
Assemble the rainbow chard salad
Arrange the chard leaves and stems on plates and dribble the vinaigrette over the top. Garnish with the candied walnuts, and, if using, the cheese and radish sprouts or chervil sprigs or microgreens. Pass the remaining vinaigrette separately. (You can prep the chard and dressing in advance but keep all the components separate until just before serving.)
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!