Week 4: 7/8- 7/11
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: You may notice some construction when you pick up your share this week. We are prepping a site for a new barn. this will allow us to use our existing shed for weekly washing, packing, coolers and market while using the new barn for storage, shop and a few other things. The building itself should go up sometime the end of the month and then we will take the rest of the year to Finnish out the inside. We are also going to be re-siding and making changes to the existing shed so we can be more efficient and eventually expand our market.
In Your Bag This Week
NOTE: 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.
Beets: root is sweet and deep red while the greens have a spinach flavor. Both are edible and delicious. 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.
Radicchio: This is a bitter lettuce that adds color and a strong flavor to salads. Eat it raw or roasted and try something new! Store in a bag in the fridge.
Arugula: peppery flavor and tender leaves make a great base for a salad or addition to sandwiches. Also great tossed with olive oil and salt and piled on top of a pizza! Store in a bag in your fridge.
Cherry Tomatoes: sweet balls of summer, these are just the start to tomato season. DO NOT PUT IN YOUR FRIDGE!! they do not like the cold and will loose their sweetness. Store on your counter.
Flavor Mix Micros: mild, colorful and full of flavor these little beauties are great as a salad on their own or added to sandwiches. Just add olive oil and salt! Store in a bag in your fridge.
Mint: smells amazing, tastes amazing!! Add to dessert, drinks, salads, etc... store like flowers on your counter.
Full shares also received: Japanese eggplant!
Radicchio Salad with Citrus | Serves: 4-6 | total time: 30 mins
Ingredients 3 slices (about 2 cups) sourdough bread, torn into bite-sized pieces
1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup chopped walnuts
2 citrus fruits, like orange, lemon, and/or grapefruit
1 small head radicchio (about 4 cups), cored and cut into bite-sized pieces
2 cups arugula
1/4 cup crumbled feta cheese
Instructions
PreMake the croutons: Heat the oven to 350 ̊F. Place the bread pieces on a rimmed baking sheet and toss with 1/4 cup olive oil. Sprinkle with 1/2 teaspoon salt and bake, tossing the bread on the baking sheet partway through, until golden and crunchy, about 15 minutes; let cool.
Toast the nuts: While the croutons are in the oven, toast the nuts in a medium-sized skillet set over medium heat on the stovetop until fragrant and toasted, about 8-10 minutes. Stay near the pan, and stir the nuts occasionally. They can go from toasted to burnt in a matter of seconds. Let cool.
Peel and segment (a.k.a. supreme) the citrus: For each fruit, cut about an inch off the top and bottom just so some of the flesh is exposed. Set the fruit with the cut-side down on a cutting board. Start at the top, and slice down the side of the fruit with a sharp knife, cutting away the peel and the pith, exposing the flesh. Then carefully cut out the citrus segments over a bowl to collect the juice. You should have about 1 cup of citrus segments.
Squeeze the juice: Once all of the segments have been removed, squeeze the juice from what's left of the fruit into the same bowl. Drain the juice from the segments and keep separate.
Make the citrus vinaigrette: In a mason jar or small bowl, combine 3 tablespoons of the reserved citrus juice with the remaining 3 tablespoons olive oil. Add pepper and the remaining 1/4 teaspoon salt. Secure the lid if using a jar, and shake vigorously for a few seconds until emulsified. If using a bowl, whisk the ingredients together.
Assemble the salad: Add the radicchio and arugula to a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Taste and season with additional salt and pepper to suit your preferences. Add the croutons, walnuts, citrus segments, and feta cheese, and toss until evenly combined.
To serve: Transfer to a large serving bowl for family-style eating, or divide among individual bowls for serving.
Orange and Arugula Salad | Serves: 6 | total time: 20 mins
Ingredients
¼ cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about ½ cup)
¼ cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
Lemon dressing
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 ½ teaspoons honey
¼ teaspoon salt
Instructions
First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.
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!