Week 4: 6/30 - 7/3
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: The cucumbers are coming in hot!! summer is finally here and we are so thankful to finally taste it! We may even have cherry tomatoes in csa in the next couple weeks. We are patiently waiting for rain that will hopefully come this weekend but we shale see if it actually falls. in the mean time, we are irrigating at night trying to conserve water as much as possible.
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.
Iceberg Lettuce: this is an heirloom variety that is all crips and cool and perfect for your summer salad this weekend! Store in a bag in your fridge.
Radicchio: This is also an heirloom variety; I like it because of its beautiful coloring its flavor that is not so bitter. This perfect addition to any salad will add a depth of flavor and highlight anything sweet or sour in your dish. 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.
Beets: Small & sweet, these are easy to roast and eat warm or cool and quick pickle as a side or salad addition. Store in a bag in your fridge.
Cucumbers: The first of the season!! These have got to be the quintessential kick off of summer. Eat alone or chopped in a side dish. Store in your fridge.
full shares also received Radish Shoots: spicy and beautiful, these add that bit of extra to almost anything: tacos, salads, cheeses & wraps. Store in a bag in your fridge.
Asian Cucumber Salad | Serves: 4 | total time: 15 mins
Ingredients
2 cucumbers
1/2 cup honey-roasted peanuts chopped
1/2 cup rice vinegar
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
2 teaspoons minced garlic
1 teaspoon sugar
Crushed red pepper flakes for serving
Instructions
Slice the cucumbers into 1/4-inch pieces, transfer to a bowl.
Add the peanuts.
In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.
Add the dressing to the cucumbers and peanuts and toss to combine. Top with crushed red pepper flakes to taste and serve
Cheese Stuffed Kohlrabi | Serves: 2 | Total Time: 1 hour
Ingredients
2 large kohlrabi bulbs
1/4 cup ricotta cheese
1/2 cup shredded Mozzarella, divided
1 green onion, white and green parts, sliced
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon freshly grounf black pepper
1 tablespoon grated Parmesan
1 tablespoon olive oil
Instructions
Bring a pot of salted water to a boil. Meanwhile, remove the leaves and peel the kohlrabi. Cut off the hard part of the stem. Cut the kohlrabies in half*. Cook in boiling water for about 30 minutes or until cooked through, but still firm to the bite. Do not overcook them. Remove the kohlrabi halves from the water and let cool.
In the meantime, mix all ingredients, except 2 tablespoons of Mozzarella, in a small bowl. Scoop the flesh from the kohlrabi halves until they resemble nests. Finely chop the flesh and add to the cheese mixture. Fill hollowed out kohlrabi halves with cheese stuffing. Sprinkle the stuffed kohlrabies with remaining Mozzarella.
Bake the kohlrabies in a greased baking dish on 350 degrees Fahrenheit until the stuffing is golden brown and heated through, about 20-30 minutes.
Sprinkle with Parmesan and fresh dill, if desired. * If your kohlrabi bulbs are small, cut off the tops instead of halving them, otherwise the "nests" might be too shallow.
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!