Week 5: 7/6 - 7/9
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We are starting to harvest the long awaited summer crops!! Tomatoes, cucumbers, zucchinis, eggplants and peppers are all on the cusp of harvestability! This change in weather is giving us all a bit of energy after all the heat and drought we have felt up till now and we are very grateful. If you have a few extra minutes when you pick up your bag this week, feel free to take a stroll through the fields as they are looking pretty good right now :)
Please remember to bring back last week's purple CSA bags!
In Your Bag This Week
Kohlrabi: We like to keep our Kohlrabi small as the flavor is better and the greens are nice. you can eat the greens like you would kale and the bulb end can be peeled and roasted, fried or sautéed. Store in a bag in your fridge.
Radicchio: This is a beautiful bitter green. Peel the leaves off and use as a 'salad bowl' or chop the head and add to any salad or coleslaw. 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. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.
Carrots: these carrots are sweet, crunchy, and oh so addicting! Store in a bag in your fridge. Remove the green tops to keep them crisper longer.
Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.
Green Beans: These are a beautiful French bean, very thin and tender. Steam or sautéed lightly to maintain their beautiful crunch. Store in a bag in your fridge.
Basil: Add this beautiful herb to pasta, salad, cocktails or pretty much anything for an herbaceous punch of flavor. Store on your counter in water like flowers.
Beets: the greens are nice and can be chopped, sautéed and eaten with a little goat cheese and balsamic vinegar. The root has beautiful rings of pink and white on the inside making it a lovely addition to salads. Store in a bag in your fridge.
Farm Mix salad mix: Great all around salad mix, you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.
Half shares also received a Cone Cabbage, a whimsically shaped green cabbage that’s perfect for making slaws, fermenting sauerkraut, or caramelizing in the oven. Store in a bag in your fridge.
Oven Baked Beet Chips | Serves: 2 | total time: 1hour
Ingredients
3 beets red, golden, or mixed
1TB olive oil
1/2 teaspoon celery salt or sea salt
Instructions
Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
Roasted Carrot Tart | Serves: 6 | Total Time: 1hour 30mins
Ingredients
10 medium carrots with greens, preferably multicolored (about 1 pound)
6 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¼ cup chopped fresh dill, plus more for garnish
¼ cup chopped fresh tarragon, plus more for garnish
¼ cup grated Parmesan cheese
2 tablespoons slivered almonds, toasted
1 clove garlic
1 sheet frozen puff pastry (about 8 1/2 ounces), thawed
6 tablespoons whole-milk ricotta
1 tablespoon minced shallot
Instructions
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. Line another baking sheet with parchment.
Cut greens off carrots if still attached; reserve. Halve the carrots lengthwise and toss with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the sprayed baking sheet. Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
Meanwhile, place 1 cup of the reserved carrot greens, dill, tarragon, Parmesan, almonds, garlic and the remaining 1/4 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 5 tablespoons oil and continue to process until well combined. Set aside.
Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the parchment-lined baking sheet. Using a sharp paring knife, lightly score a 1/2-inch border all around the edge of the pastry. Prick with a fork everywhere but the border. Bake until puffy and lightly browned, 10 to 12 minutes. Use the fork to press the dough within the border so it's flat, leaving the border puffed.
Combine ricotta and shallot in a small bowl. Evenly spread the mixture on the pastry, then spread 5 tablespoons of the carrot-green pesto over it. Arrange the roasted carrots in a single layer on the pesto.
Bake the tart until the crust is golden brown, 15 to 20 minutes. While still warm, brush the carrots with 1 tablespoon of the pesto (reserve the remaining pesto for another use). Garnish with more carrot greens, dill and tarragon, if desired.
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!