Week 1: 12/7-12/10
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Welcome to winter...or early fall? This weather is lovely and concerning at the same time. You may think it is great for the plants but acctually it confuses them. The swing from hot to cold can be too big and actually damage the cells in the plat structure. We love farming in the winter as it is a challenge that rewards us with the best tasting greens but winters like these can be the most difficult to manage.
We hope you Enjoy your first bag and just a reminder, the next share date is 12/21-24th
please bring your purple bags back next week so we can reuse them!
In Your Bag This Week
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.
Farm Mix salad mix: Great all around salad mix, you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.
Spinach: Spinach gets sweeter the more it freezes and thaws as the plant produces sugars to use as an anti-freeze to keep the plant alive. That means the best spinach you can eat is grown in cold place! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.
Kale: Strip the leaves from the stem and eat raw or cooked. Store in a bag in your fridge.
Micro Cilantro: Easy to drop onto tacos, add to marinades or salsas! Store in your fridge.
Onions: These are red storage onions so eat them now or later :) Store in a cool, dry place.
Pea Shoots: Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. Store in a cool, dry place.
Simple Spinach Salad | Serves: 4 | total time: 5 mins
Ingredients
4 cups spinach, rinsed and drained
1/2 cup parmesan shavings
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt and cracked black pepper
Instructions
1. To make the spinach salad: Mix together olive oil and red vinegar in a mason jar.
2. Arrange spinach in a salad bowl or shallow plate. Top with parmesan shaving, then sprinkle with the dressing, to taste. Season the spinach salad with extra salt and black pepper to your liking. Enjoy!
Kale Chips | Serves: 6 | Total Time: 15 mins
Ingredients
2 bunches fresh kale
5-6 cloves garlic , minced
sea salt , to taste
3 teaspoons olive oil
1/4 cup freshly grated parmesan cheese
Instructions
Remove large stems from kale. Chop into chunks and wash well. (I use a salad spinner, which works really great for removing all the water from the kale.) Dry really well! This will make all the difference in allowing the kale to bake up crispy, instead of "steaming" because of water droplets.
Place kale in a large bowl. Toss with olive oil, sea salt, and garlic.
Lay flat on a large baking sheet. For best results, don't overcrowd the baking sheet. (Make these in two batches if necessary).
Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp. Allow to cool for a few minutes on the baking sheet, then sprinkle with parmesan cheese.
Serve warm or store in an airtight container to save
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!