Summer CSA | Week 2
Week 1: 6/16 - 6/19
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: And the heat is on! I swear it is not an exaggeration to say that everything grew at least 3 inches Tuesday in the heat. All of a sudden the farm looks like it is summer and ready to produce summer foods!! Our tomato plants are already 3feet tall and loaded with fruit, right on time for an early July harvest and our cucumbers and pepper plants are looking happy as well.
pictures from the farm
In Your Bag This Week
Kohlrabi: I love kohlrabi when it is small because it is less work to eat. just chop off the stems and roast or chop and sautéed the bulbous part. These have a broccoli like flavor and can be eaten raw if sliced very thin. Store in a bag in your fridge.
Romaine Lettuce: nice big leaves are crisp and mild, they can be used in a salad or make a great head for lettuce wraps. Store in a bag in your fridge.
Red Radishes: eat raw or cooked. These are great sliced thin in a salad or sandwich or roasted with other root veggies. Store in a bag in your fridge.
Flavor Mix Micros: mild and tasty, these make an easy salad on their own or can add some color to any other salad. Store in a bag in your fridge.
Farm Mix Salad Greens: mild and delicious, these greens are perfect for any salad. Store in a bag in your fridge.
Sunflower Shoots: crisp and nutty, these are great as a romaine alternative in salads and sandwiches. Store in your fridge.
Nasturtiums: These are beautiful and taste like wasabi. Add to salsas, tacos, salads, sandwiches or anything that could use a hit of heat. Store in a bag in your fridge.
Green Onions: the whole bunch is edible, just chop and add to anything for a mild onion flavor. 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.
Spring Pea Salad | Serves: 6 | total time: 10 mins
3-4 cups various farmers market lettuce
3-4 Persian Cucumbers thinly sliced
2 Avocados cut into wedges or cubes
2-3 radishes thinly sliced
1 cup fresh peas blanched
1 block feta cut into cubes (about ½ cup total)
Kosher salt and pepper
Add everything for the vinaigrette to a blender and blend for 3 minutes until completely smooth.
Arrange the lettuce on a large platter or bowl.
Scatter the cucumbers, avocados, peas, feta and radishes on top and season with salt and pepper.
Serve alongside the Basil Vinaigrette
Roast Kohlrabi with Ranch Dressing | Serves: 6 | Total Time: 1hour