Week 2: 12/22 - 12/26
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: we are so happy to have our newest greenhouse as it is out preforming all the others. We seem to gain about a day and a half on germination in there and the growth is fast too. I am hoping to start pulling produce out of there by the end of January if not earlier! We have already moved through about half of our winter stock in our other heated tunnel which means we are right on schedule. We just hit the darkest day of the year so it is all looking up from here- we should start to see some good growth on the chard and kale in this tunnel by the beginning of feb.
Winter is a funny time for farming, I find myself getting really excited by color and centimeters of growth that would not even be noticeable in the summer months. It is the season to be thankful and not take life for granted and It, apparently, is a lesson I need to be taught every year lol
Happy Holidays to you all!! As a reminder, we will not be open the last week of the year so we will see you all in 2022!!
In Your Bag This Week
Potatoes: purple skin and some are blue on the inside too. Make great baked or mashed potatoes :) store in a cool, dark place.
Spinach: tender, sweet and crisp. this spinach is perfect for a salad or sautéed as a side. Store in your fridge for up to a month.
Celery: time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. Store in a bag in your fridge.
Persephone Mix: This yummy salad mix grows well in the cold, low-light months of winter. the cold and slow growth make greens sweeter and tastier. This makes a great base for a dinner salad or perfect all on its own. Store in a bag in your fridge.
Onions: The last of our onion stock from this year, eat raw or cooked. Store in a cool, dark place.
Curly Kale: absolutely beautifully dark green color!! winter kale is sweet and delicious so eating it raw is a good idea :) 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.
Winter Kale Salad | Serves 5 | total time:1hour
Ingredients
FOR THE SQUASH:
1 butternut squash
1 1/2 tablespoons olive oil
Dash of sea salt and ground black pepper
FOR THE QUINOA:
1/2 cup uncooked quinoa
1 cup vegetable broth
FOR THE VINAIGRETTE:
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
FOR THE SALAD:
1 bunch kale
1 teaspoon olive oil
1/2 teaspoon lemon juice
Dash of sea salt
Seeds from 1 pomegranate
1/4 cup crumbled goat cheese
1/4 cup pumpkin seeds
Instructions
Preheat oven to 375 degrees Fahrenheit.
Peel and chop butternut squash into 1/2 inch pieces. Add to a baking sheet and drizzle with olive oil, salt, and black pepper. Toss to coat and bake fro 40-45 minutes or until soft with browned edges. Remove from the oven and set aside.
To make the quinoa, rinse quinoa well in a fine strainer. Add rinsed quinoa to a small saucepan and pour in broth. Bring a simmer and then cover. Cook for 20 minutes or until broth is absorbed and quinoa is soft. Turn off heat and set aside.
Make the vinaigrette by adding all the ingredients to a jar and shaking until well mixed.
Remove stems from kale leaves and thinly slice. Add to a large salad bowl and drizzle with olive oil, lemon juice and a sprinkle of salt. Massage until leaves start to soften.
Stir in butternut squash, cooked quinoa, pomegranate, pumpkin seeds, and dressing. Toss to coat.
Top salad with goat cheese.
Gratitude Chicken & Celery Rice | Serves: 6 | total time: 45 mins
Ingredients
2 cups long-grain white rice, such as jasmine
About 2 1/4 cups chicken stock or store-bought low-sodium chicken broth
About 1 tablespoon fish sauce, plus more as needed
4 1/2 tablespoons rendered chicken fat, or other neutral oil, or a combination
4 large celery stalks, cut on the diagonal into 1/8-to 1/4-inch-thick pieces
1 1/4 cups torn or coarsely shredded cooked chicken (use leftovers from making stock or a roast chicken)
Fine sea salt
Freshly ground black pepper
Instructions
PreWash the rice in several changes of water and drain in a mesh strainer set over a bowl for about 20 minutes. Meanwhile, pour the chicken stock into a small saucepan and season with the fish sauce. (The amount used depends on the stock and your palate. I use about 1 tablespoon with homemade stock.) Bring the stock to a simmer, cover, and lower the heat to keep hot.
In a large saucepan over medium heat, warm 3 tablespoons of the rendered fat. When the fat is barely shimmering, shake the rice to expel any lingering water, dump into the pan, and lightly fry for 3 to 5 minutes, until the grains looks dry-ish and feel light under your spatula (expect some chalky grains). Add the hot stock, stir, and briefly let it bubble and sizzle, then adjust the heat to medium-low, cover the pot, and cook for 2 to 4 minutes, lifting the lid occasionally to stir. When liquid is barely visible and a few craters form at the top of the rice, turn the heat to low, cover, and cook for 10 minutes more.
Meanwhile, in a medium skillet over medium heat, warm the remaining 1 1/2 tablespoons rendered fat. Add the celery and cook for about 2 minutes, until jade-green and slightly softened. Add the chicken and cook for 1 to 2 minutes to heat through. Remove from the heat, then season with salt and pepper and perhaps a sprinkle of fish sauce too.
Turn off the heat under the rice, uncover, and add the celery and chicken, spreading them on top. Replace the lid and let sit for 10 minutes to continue cooking. Use a fork to fluff the rice and stir in the celery and chicken. (If the rice is dry, add 1 to 2 tablespoons water.) Re-cover and let rest for 10 minutes more. Before serving, fluff the rice again, taste, and tweak with salt, pepper, or fish sauce. Transfer the rice to a serving bowl or platter and place on the table.
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!