Week 4: 8/5-8/8
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: THE RAIN IS COMING! THE RAIN IS COMING! we hope :) as we harvest all these beautiful vegetables we are also seeing signs of drought everywhere. Our late fall crops are thirsty and most plants planted out in the last couple weeks are just sitting, waiting for a good drenching rain. You may have noticed the limited salad greens in the stand, this is absolutely due to lack of water. Hopefully we get some good rain this weekend and everything will take off :)
In Your Bag This Week
New Potatoes: These are french fingerling. They are small and buttery, very easy to cook and enjoy. Store in a cool, dark place. (we did not wash these, they will need a good scrub)
celery: unlike store bought celery, this has a lot of flavor! Use in salad or cooked dishes to add a great deal of homey flavor. Store in a bag in the fridge.
Cucumber: Another truly summer vegitable. Chop and add to salads, sandwiches or dunk in dip! Store in a bag in the fridge.
Chinese Cabbage: Makes great cole slaw or refrigerator salads but can also be added to broth based soups. Store in a bag in your fridge.
Romaine: perfect base for a salad! Store in a bag in your fridge.
Radicchio: this beauty is a bitter lettuce that adds a punch to salad but can also be roasted. Store in a bag in your fridge.
Parsley: make your cooking shout with fresh herbs! Store in a bag in your fridge.
Sweet Peppers: Purple, yellow, red, these are all sweet peppers. perfect for stuffing, eating raw or sautéing. Store in a bag in your fridge.
Zucchini: cut and sauté or slice lengthwise and grill. Store in a bag in your fridge.
Jalapeños: time to make some salsa!! these are the biggest jalapeños i have ever grown and they are magnificent! Store in water on your counter.
Garlic Smashed Potatoes | Serves: 6 | total time: 50 mins
24 ounces yellow baby potatoes
2 tablespoons olive oil
3 cloves garlic, pressed
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
Cucumber and Cabbage Coleslaw | Serves: 6 | total time: 15 mins
4 small cucumbers (1 ½ pounds), julienne cut with a spiralizer or mandoline (6 cups)
1 small head Napa Cabbage, finely sliced (about 8 cups)
½ cup chopped roasted, salted peanuts
¼ cup chopped fresh cilantro leaves
1/3 cup peanut oil or organic canola oil
¼ cup freshly squeezed lime juice
2 teaspoons sugar
¾ teaspoon salt
½ teaspoon garlic powder
Red chili flake to taste, optional
Cut cucumber noodles if long into shorter lengths. Combine cucumber, cabbage, peanuts and cilantro in a large bowl.
Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl.
Pour over the vegetable mixture and toss to coat.
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!