Week 1: 12/8 - 11
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Welcome to the winter share!! everything in your bag throughout the season was planted and planned for back in august in order for us to harvest it in these cold dark months. It takes a lot of work and thought but wow is it worth it. You will discover how good greens can taste-how they are meant to taste as they freeze and thaw creating a sweeter and tastier veggie.
reminder: the winter share is EVERY OTHER WEEK so the next bag pick up is the 22nd!! (and it will have potatoes for your holiday meal ;) )
In Your Bag This Week
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.
Radish: Beautiful petite red radishes have a nice flavor and add color to salads and crunch to sandwiches. Store in a bag in your fridge.
Arugula: This is the time of year to eat arugula!! it has frozen and thawed a number of times now so to protect itself, it creates sugars to act like an antifreeze in the leaves. The end result is a sweet and spicy flavor that is ohhhhhhhh sooo good! Store in your fridge.
Cilantro: micro cilantro is easy to add to any dish for a burst of flavor! Store in your fridge.
Micro Arugula: crisp and peppery, top off your eggs, pizza or sandwiches for added zing! Store in your fridge.
Spinach: slightly sweet, crisp and tender. 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.
Rosemary: we grow this in a raised bed in our greenhouse just for the winter season, the plant is HUGE now so we cut these long stems for you. simply pinch the stem with one hand and slide your finger and thumb of your other hand down the stem to remove the leaves. Add raw to salads or dimension in flavor to cooked dishes.
Arugula Parm Salad | Serves: 4 | total time: 10 mins
5 oz arugula, washed and dried
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 ounces shaved Parmesan cheese (about 1/2 cup)
In large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Add arugula and toss until coated. Lightly stir in Parmesan cheese or garnish salad with cheese.
Classic Spinach Salad | Serves: 4 | Total Time: 25 min
1medium shallot, thinly sliced ¼cup white wine vinegar ¼teaspoon crushed red chile flakes ½teaspoon sugar, plus more Kosher salt 8ounces thick-cut bacon, cut into ½-inch pieces 1pound shiitake mushrooms, stemmed, large caps torn into 1-inch pieces, small caps left whole 1garlic clove, smashed Freshly ground black pepper ½cup buttermilk ½cup sour cream ¼cup mayonnaise 1tablespoon fresh lemon juice ½teaspoon garlic powder ½teaspoon onion powder ¼cup finely chopped mixed herbs, such as basil, chives, and/or dill 2large bunches mature spinach, stemmed, torn into 2-inch pieces
Combine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing.
Return skillet to medium heat and add mushrooms and garlic to remaining bacon fat; season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, 6–8 minutes.
Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes.
Transfer shallot to a large bowl; discard vinegar mixture. Add spinach, dressing, bacon, and mushrooms and toss to coat. Divide salad among plates.
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!