Week 4: 7/1- 7/3
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: All the summer things are coming on strong and we are just working out way up in amounts each week to be able to share the bounty!! The rain we had early in the week helped enormously with our crops and with the clover we have planted around the farm for the bees. This is the time of year when the nectar flow is high and the honey bees are working hard to harvest it and tuck it away in their comb. Full shares get the first tomatoes this week but don't you worry, there are sooo many more coming!!
In Your Bag This Week
NOTE: Basil and tomatoes are NOT IN YOUR BAG as they do not like the cold!! you much pick these up on the CSA ONLY table. Follow signs in stand.
Zucchini: the first of many, you either received a yellow or green summer squash. These are great sauteed, grilled or baked. Store in a bag in your fridge.
Baby 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.
Green Onion: easy to eat and easy to use, simply chop and sprinkle over any dish for added flavor. Store in a bag in the fridge.
Butterhead Lettuce: chop and eat in a salad or on sandwiches. This adds a great crunch and fresh flavor. Store in a bag in your fridge.
kale: Siberian kale is super tender, even the stem, and slightly sweeter than most others. This makes it a great choice to eat raw in salads but can also be cooked. Store in a bag in the fridge.
Peas: sweet and crisp, these are best eaten raw out of the bag :) Store in your 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.
Basil: just what you want in the summer for all your fresh from the field meals. store like flowers on your counter, do not put in the fridge or it will turn black.
Full shares also received: One tomato and Flavor Mix micros!
Shaved Kohlrabi with Apple & Hazelnuts | Serves: 4 | total time: 15 mins
Ingredients 1/2 cup blanched hazelnuts
2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
1/2 cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.
Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.
Kale & Sugar Snap Pea Salad | Serves: 4 | total time: 15 mins
¾ cup canola oil
½ cup peeled, chopped ginger
¼ cup miso paste
½ cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
¼ cup sugar, or as needed
Coarse salt and black pepper
FOR THE SALAD
2 tablespoons sugar
6 to 8 dried apricots
1 medium bunch kale, coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
¼ cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed
Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.
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!