Summer CSA | Week 2
Week 4: 6/17-6/20
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Everything is popping with all this heat!! I tasted our first cherry tomatoes this week, yum yum yummy!! The Zucchini, cucumbers, mellons, and peppers are all looking beautiful and fruiting out nicely too. Moving right into summer crops and gorging on spring stuff as it is overgrown :) We are looking ahead to some cooler weather next week and maybe a little rain this weekend. The best thing we did this year was multch all our walking paths, this has really helped our soils retain a lot more moisture in the this heat.
pictures from the farm
In Your Bag This Week Rainbow Swiss Chard: beautiful colors and mild flavor, chard is an easy side dish sautéed or can be eaten raw as well. Store in a bag in your fridge.
Hakurei Turnips: Roots are sweet and juicy and the greens are peppery like arugula. Both can be eaten raw or cooked. Store in a bag in your fridge.
Sweet Peas: I really can not sudjest eating these any other way than raw out of the bag. So so good, you can eat the pod as well, just tear off the cap and the string (or zipper) that runs down the pod seam. 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.
Carrots: Sweet and crisp. Our carrots are one of our signature crops. Store in a bag in the fridge.
Garlic Scapes: These are kind of funny looking if you have not seen them before but they are really delicious! With a buttery garlic flavor they make a great pesto or can be grilled, chopped and added to soup or baked dishes. Store in your fridge.
Micro Arugula: peppery flavor, this is an easy add to sandwiches, salads or tossed and dropped over pizza after it is baked. Store in your fridge.
Mint: smells amazing, tastes amazing!! Add to dessert, drinks, salads, etc... store like flowers on your counter.
Garlic Scape & Pistachio Pesto | Serves: 2 cups | total time: 15 mins
Ingredients 2 cups roughly chopped garlic scapes
½ cup shelled pistachios
½ cup grated parmesan cheese
½ cup olive oil
½ tsp salt
Using a food processor, pulse the garlic scapes and pistachios until finely chopped. Add parmesan cheese, and pulse a few more times to combine.
With the processor running on low, slowly drizzle in the olive oil in a thin stream. Process until you've added all the oil and you have a smooth paste. (If the pesto is too thick, you can add a little water, a tablespoon at a time, until it reaches a smooth, spreadable consistency.) Season with salt, and serve immediately. cite: https://www.crumbblog.com/garlic-scape-and-pistachio-pesto/
Glazed Turnips with Bacon | Serves: 6 | total time: 30 mins
2 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 pounds baby turnips, peeled and halved or quartered
1/3 cup low-sodium chicken broth
1.5 tablespoons pure maple syrup
1 tablespoons apple-cider vinegar, preferably unfiltered
1 tsp Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoons unsalted butter
Instructions Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.
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