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Winter CSA | Last Week

Week 8: 3/16 - 3/19

Please bring back any CSA bags you may have lying around! thanks

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We really appreciate all of you supporting us this winter and your commitment to local food. Thank you so much for choosing us as your farm and we hope to feed you in the future!!

Thanks!

 

In Your Bag This Week


Pea Shoots: sweet and crisp, they are great on sandwiches and wraps or over stir fry. Store in your fridge.


Bok choy: Excellent in stir fry, on the grill or chopped fine and added raw to salads. Store in a bag in your fridge.


Kale: Curly Kale is tasty and versatile! Rip leaves from stems and tear apart to cook or eat raw. Store in a bag in your fridge.


Celery: Lots of flavor with a crunch. Store in a bag in your fridge.


Sunflower shoots: One of my favorite greens, these are crunchy with a nutty earthy flavor and very easy to eat. add to wraps or sandwiches or salads. 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.


Full Shares also received Radish shoots: These are beautiful and spicy! Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.


 

Lemon Parm Kale Salad | Serves 4 | total time: 15 mins

Ingredients

4 cups curly kale

2 TBSP fresh lemon juice

1/4 tsp fresh minced garlic

1/4 tsp salt

1/8 tsp black pepper or to taste

1/2 cup croutons (homemade or store bought)

1/4 cup freshly grated Parmesan cheese



Instructions

  1. If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.

  2. Finely chop kale leaves and add to a medium-large bowl.

  3. Whisk together dressing ingredients and drizzle a teeny bit (around 1/2 tsp) onto the kale leaves.

  4. Massage dressing into kale leaves until the leaves darken in color and become tender and silky.

  5. Toss with remaining dressing and top with freshly grated parmesan cheese.

  6. P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!

  7. Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.

 

Grilled Bok choy with Breadcrumbs, Parm & Lemon | Serves: 4 | Total Time: 20min


Ingredients

1 loaf of good quality bread (I like sourdough here)

2 heads of bok choy

2 Tablespoons olive oil + additional for serving if desired

salt and pepper

1/2 cup freshly grated parmesan cheese

1/4 cup finely chopped parsley

1-2 teaspoons freshly grated lemon zest

flakey sea salt for serving



Instructions

  1. Preheat the oven to 300F. Cut the bread into small cubes. Place on a rimmed baking sheet and dry out slightly in the oven for about 15 minutes. Remove from the oven and pulse the bread in a food processor until they're small crumbs. Set aside.

  2. Preheat an outdoor grill to medium. Slice the heads of bok choy in half lengthwise. Drizzle with the olive oil and rub it in until evenly coated. Sprinkle with salt and pepper and place the bok choy cut side down on the grill. Cover and cook until tender and lightly charred, about 8-10 minutes.

  3. In a small bowl combine 1/2 cup of breadcrumbs, the parmesan cheese, parsley, and lemon zest.

  4. Place the bok choy on a platter and sprinkle with the breadcrumb mixture. Season with flakey sea salt and a drizzle of olive oil. Serve warm.


 

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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