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Summer CSA | Week 5

Week 5: 7/7-7/10

 

Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: Mid summer and we are grateful for the bounty! There is nothing better than a big salad full of fresh goodies from the farm on a hot day. Our first beans and cabbages are sizing up and should be ready soon as well as possibly some new potatoes :) Enjoy the season!


 

In Your Bag This Week


Fennel: Sweet and bright, this is a really unique veggie. chop up the bulb and sauté or roast then you can also chop the fronds to use as an herb with fish or chicken. Store in a bag in your fridge.


Red Boston Lettuce: perfect for any salad or lettuce wraps. Store in a bag in your fridge.


Green Onion: Chop and add to pretty much anything for a little hit of onion flavor. 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.


Hakurie Turnips: These are one of my favorite, the root can be eaten raw or cooked and has a sweet juicy flavor. The greens are very similar to arugula with a spicy taste to them. Store in a bag in your fridge.


Cucumbers: These have got to be the quintessential kick off of summer. Eat alone or chopped in a side dish. Store in your fridge.


Arugula: Perfect in salads or over pizza, on sandwiches or wraps! Store in your fridge.


Radish or Sunflower Shoots: add for a bit of 'extra' to almost anything: tacos, salads, cheeses & wraps. Store in a bag in your fridge.



 


Roasted Fennel with Orange dressing | Serves: 4 | total time: 35 mins

Ingredients

  • 1 large fennel

  • 2 tbsp olive oil , divided

  • 1/4 tsp salt , divided

  • 1 tbsp white wine vinegar

  • 2 tsp honey

  • 1/2 tsp Dijon mustard

  • 1 large orange



Instructions

  • Position rack in centre of oven, then preheat to 450F. Cut fennel bulb in half lengthwise, then cut each half into 8 wedges (about 1/2 in. thick), leaving cores intact and cutting any thicker stems in half. Reserve fronds for garnish.

  • Arrange fennel wedges on a large rimmed baking sheet. Rub wedges with 1 tbsp oil and sprinkle with 1/8 tsp salt. Roast until golden-brown, about 20

  • Whisk remaining 1 tbsp oil with vinegar, honey, Dijon and remaining 1/8 tsp salt in a small bowl. Set aside.

  • Zest orange. Slice peel from top and bottom of zested orange. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments into small bowl. Squeeze any juice from leftover orange pulp into dressing, then stir in zest.

  • Arrange fennel and orange segments on a platter. Drizzle with dressing. Sprinkle with reserved fronds. Season with pepper.

 

Mushroom & Arugula Salad Pizza | Serves: 4 | Total Time: 30mins


Ingredients

Flour, for surface

1 lb. pizza dough, at room temperature

Cornmeal, for baking sheet

6 oz. cremini mushrooms, very thinly sliced

5 scallions, thinly sliced

3 tbsp. olive oil

Kosher salt and pepper

4 c. baby arugula

1 tbsp. fresh lemon juice

1/2 oz. Parmesan


Instructions

  1. Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).

  2. On a lightly floured surface, shape the pizza dough into a 14-in. oval. Place on a cornmeal-dusted or parchment-lined baking sheet.

  3. In a large bowl, toss mushrooms and two-thirds of the scallions with 2 Tbsp oil and 1/4 tsp each salt and pepper.

  4. Scatter mushroom mixture over dough and bake until the crust is golden brown, 10 to 12 minutes.

  5. In a bowl, toss arugula with lemon juice, remaining Tbsp oil, remaining scallions, and 1/4 tsp each salt and pepper. Arrange on top of pizza and finely grate Parmesan on top.


 

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!

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