Week 7: 7/20 - 7/23
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: This past week on the farm has been rather nice. we are in a beautiful place where we are caught up on weeding, don't have a lot of transplants going out and have a lot of things to harvest and keep our customers happy AND the weather has been a bit cooler too. Its the summer sweet spot. The minute we get a decent rain it will be a different story but for the moment we are content to take advantage of the slightly lighter work load.
Please remember to bring back last week's purple CSA bags!
In Your Bag This Week
Fennel: This beautiful summer veggie adds major fresh notes to any dish! you can use the fronds like an herb to flavor fish or chicken or add to salads while the bulb can be shaved and eaten raw or chopped and cooked. Store in a bag in your fridge.
Walla Walla Onions: Sweet onions ready for caramelizing! 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.
Romaine: perfect for a salad or added to sandwiches, romaine is very versatile and tasty. Store in a bag in your fridge.
Zucchini and Summer Squash: perfect summer veggie! sautéed, grilled or baked they make a great side dish. Store on your counter in water like flowers.
Kale: curly or dino, kale is very versatile as it can be eaten raw or cooked. Store in a bag in your fridge.
Cherry Tomatoes!: These are on the CSA ONLY TABLE and should not be stored in your fridge, leave them on your counter to maintain their sweet flavor.
Bok Choi: chop for a stir fry or add to any baked dish for added veggie points. Store in a bag in your fridge.
Half shares also received a Broccoli: steam, roast, grill or eat raw, broccoli makes a great side or main dish. Store in a bag in your fridge.
Full shares also received a Sunflower shoots: crunchy and tasty, add to wraps to salads! Store in your fridge.
Fennel & Sweet Onion Pizza | Serves: 4 | total time: 3 hours (1 hour active time)
1 package active dry yeast ( 1/4 ounce)
1 teaspoon honey
2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole-wheat flour
1/2 cup brown ale
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
1 fennel bulb, cut into 8 wedges
1/4 cup dry white wine
1/4 cup Pernod
1 cup chicken stock
Freshly ground pepper
1 very large sweet onion, thinly sliced
1 pound shredded Trugole or fresh Asiago cheese
8 large pitted green Sicilian olives, coarsely chopped
Basil leaves, for garnish
make the dough
In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, ale, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour.
meanwhile make the toppings
In a skillet, heat 1 tablespoon of the olive oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from the heat and add the wine and Pernod. Return the pan to moderate heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over moderately low heat, turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it.
Meanwhile, in another skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, cover and cook over moderate heat, stirring once or twice, until softened, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes. Add a few tablespoons of water to the skillet to prevent scorching.
Preheat the oven to 500°. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes. Punch down the dough and divide it into 4 balls. Set the balls on an oiled baking sheet and cover with oiled plastic wrap. Let stand for 15 minutes.
On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn't stick. Brush the edge of the dough with oil. Add one-fourth of the cheese, followed by one-fourth each of the braised fennel, caramelized onion and olives. Slide the pizza onto the stone and bake until bubbling on top and the crust is deeply golden, 8 to 10 minutes. Transfer the pizza to a cutting board, sprinkle with basil and cut into wedges. Repeat with the remaining dough and toppings.
Air Fryer Bok Choi | Serves: 4 | Total Time: 11 mins
3-4 baby bok choy
1 tablespoon sesame seed
½ teaspoon sesame oil
½ teaspoon garlic powder
Salt and pepper to taste
Preheat your air fryer to 370 degrees.
Wash and slice the bok choy in half.
Place the bok choy in a medium-size glass bowl, then add the sesame seed, sesame oil, and garlic powder. Toss to coat the bok choy.
Transfer the bok choy to the basket of the air fryer. Cook at 370 degrees F for 6 minutes, stirring or flipping halfway.
Remove the bok choy from the air fryer and enjoy!
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!