Summer CSA | Week 8

Week 8: 7/30-8/2

Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What we're up to:

This week have enjoyed the beautiful weather and gotten some weeding done. After these rain events the weeds seem to grow faster than our crops so it is oh so satisfying to pull them out and see the new fruit and germination. 

pictures from the farm

In Your Bag This Week

New Fingerling Potatos: These are one of my favorite potato varieties, they have a rose gold color to them, they cook quick and are absolutely a treat! Great in potato salad or roasted. Store in a cool, dry & dark place. Fresh garlic: Summer fresh garlic is kind of a farmers secret - it has more moisture because it has not cured yet and the flavor has a little more butter and heat to it. Use it as you would cured garlic but make a dish that really celebrates it :) (as it is not cured, it will last only a week or 2 on your counter) Baby Carrots: back to the beautiful orange earthy goodies! I suggest you just eat these raw right out of your bag :) Store in your fridge. Cucumbers: juicy and crisp, early season cucumbers are great just eaten raw with some salt :) Store in a bag in your fridge. Mint: great in salads or drinks. Store in water on your counter.  Micros: Flavor Mix Micros. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Green Beans: So good you can eat them raw or cooked. steam, boil or sauté, quick sickly-you will be happy :) Store in your fridge.  Slicer and cherry Tomatoes: 1 for half shares and 2 for full, all our slicers are heirloom or heirloom hybrid types. This means they have been saved and grown for their flavor rather than for size or uniformity. Heirlooms can look a little...interesting, but don't let that turn you off-they make it up in flavor!! Store on your kitchen counter, do not put in the fridge or they loose their sweetness. Everyone also received a pint of cherry tomatoes too!  Arugula: perfect for salad, sandwiches or for pilling on fresh out of the oven pizza. peppery and crisp. Store in a bag in your fridge.

How to Roast Garlic |  total time: 45 mins 

Ingredients

1 or more heads of garlic

Olive oil

Instructions

  • Heat the oven to 400°F: Set a rack in the middle position.

  • Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.

  • Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

  • Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

  • Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

  • Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.

  • Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

cite: https://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341

Grill-Roasted Fingerling Potatoes with fresh Corn Vin | Yields: 4 servings | total time: 50 mins 

Ingredients

For the vinagrette

1/2 cup raw fresh corn kernels, from about 1 ear

1/4 cup extra-virgin olive oil

1 Tbs. plus 1 tsp. sherry vinegar

2 tsp. fresh lemon or lime juice

1-1/2 tsp. pure maple syrup

1/4 tsp. kosher salt

Freshly ground black pepper

1 Tbs. thinly sliced fresh chives, cut about 1/4 inch long

For the potatoes

1 lb. fingerling potatoes, cut into lengthwise wedges (halves are fine for thinner fingerlings; quarter thicker ones)

3 to 4 large shallots (about 4 oz.), peeled and cut into 1/2-inch-thick lengthwise wedges (keep the stem end intact)

3 Tbs. extra-virgin olive oil

1 Tbs. roughly chopped fresh herbs, such as thyme and rosemary

Kosher salt and freshly ground black pepper

2 lemons, cut in half crosswise

3 oz. arugula (4 lightly packed cups)

Instructions

  • Make the vinaigrette Put half of the corn kernels in a medium bowl, and mash them with a fork to release some of their milk. Add the oil, vinegar, citrus juice, syrup, salt, and several grinds of pepper. Whisk well. Stir in the remaining corn kernels and chives. Make the potatoes

  • Prepare a medium (350°F to 400°F) gas or charcoal grill fire. In a large bowl, toss the potatoes, shallots, oil, herbs, 1 tsp. salt, and a few grinds of pepper.

  • Measure out three sheets of aluminum foil, each about 20 inches long. Overlap two pieces in a cross pattern. Mound the potato mixture in the middle of the cross, and spread it out just enough to form a square of even thickness. Fold each piece of foil in and over the potatoes to wrap the package, and then wrap the third piece of foil around the package for a good seal.

  • Put the package directly on the grill grate. Place the lemon halves cut side down on the grate. Cover the grill. Cook the potato package for 20 minutes (you’ll hear sizzling). During this time, raise the lid from time to time to turn the lemon halves. Remove them from the grill when they’re charred and appear juicy, about 15 minutes. After 20 minutes, turn over the potato packet, and cook for 20 to 25 minutes more. Remove the package from the grill, and open it carefully with tongs. (It will release hot steam.) The potatoes should be tender when pierced with a fork and nicely browned in places. If they aren’t tender, rewrap, and cook for 5 more minutes.

  • Arrange the arugula on a small platter or four individual plates, and portion the potatoes and shallots over the greens. Zest one of the charred lemon halves. Finely chop the zest and sprinkle over the arugula. Squeeze the juice of the lemon halves over the salad. Season to taste with salt, and spoon 3 to 4 Tbs. of the vinaigrette over the potatoes and salad.

cite: https://www.finecooking.com/recipe/grill-roasted-fingerling-potatoes-with-fresh-corn-vinaigrette

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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