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Winter CSA | Week 2

Week 1: 12/22 - 25

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: And the COLD has arrived! Winter farming is every easy work, we are outside in all weather, everyday to keep things growing and watered. When we get real cold snaps like this we are thankful for the sun-it warms the high tunnels 8 to 30 degrees above the outside temperature which is what allows us to harvest even when it is bitter cold.


reminder: the winter share is EVERY OTHER WEEK so the next bag pick up is the Jan 5th!!


 

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.


Carrots: NOT A LOT! we had a bit of a gopher issue and got a lot less than anticipated. We made the decision that they were sweet enough to share with everyone, even if you just got a couple rather than selling them in the farm stand. We hope you enjoy them. 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.


Potatoes: Bake, broil or mash, they are always a holiday staple! Store in a cool, dark place.


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.


 


Sun Dried Tomato Pasta with Kale | Serves: 4 | total time: 30 mins

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling

  • 3 shallots, thinly sliced

  • 1 large fennel bulb, thinly sliced

  • 3 garlic cloves, sliced

  • ¼ teaspoon red pepper flakes

  • ¼ cup chopped sage

  • 12-ounces toscani pasta (or any short pasta)

  • ¼ cup dry white wine

  • 8 cups torn kale leaves

  • 8 oil-packed sun-dried tomatoes, chopped

  • ¼ cup chopped walnuts, toasted

  • 2 tablespoons fresh lemon juice

  • Sea salt and freshly ground black pepper

  • Freshly grated pecorino cheese, for serving


Instructions

  1. Heat the oil in a large skillet over medium heat. Add the shallots, fennel, garlic, red pepper flakes, sage, ½ teaspoon salt, and freshly ground black pepper and cook until the fennel is tender, about 8 minutes.

  2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.

  3. To the skillet, add the white wine and let it reduce for 30 seconds. Then, reduce the heat to low, add the kale and toss until just wilted. Use a slotted spoon to scoop the cooked pasta into the skillet. Add the sun-dried tomatoes, walnuts, and lemon juice and toss.

  4. Finally, season to taste and serve with generous drizzles of olive oil and freshly grated pecorino cheese.


 

Crispy Garlic and Thyme Boulangere Potatoes | Serves: 4 | Total Time: 1h 25 min


Ingredients

  • 2.4kg large oval sebago potatoes, peeled

  • 1 tablespoon fresh thyme leaves, plus extra small sprigs to serve

  • 3 garlic cloves, peeled, halved

  • 1/3 cup extra virgin olive oil

  • 1 teaspoon cracked black pepper

  • 2 teaspoons chicken-style stock powder

  • 1/3 cup hot water

  • 1 teaspoon sea salt

  • 1/4 cup finely grated parmesan


Instructions


  • Preheat oven to 200C/180C fan-forced. Grease a 4cm-deep, 18cm x 28cm (base) roasting pan.

  • Using the slicing blade attachment on a food processor, slice potato lengthways into 2mm-thick slices. Transfer to a large bowl.

  • Carefully remove slicing attachment. Place the thyme and garlic in a small food processor. Process until finely chopped. Add oil. Process until well combined. Pour over the potato in bowl. Add pepper. Toss well to coat. Arrange potato slices, standing upright, in 2 rows in prepared pan.

  • Blend stock powder with hot water until dissolved. Pour along the centre of the 2 rows of potato. Sprinkle potato with salt. Cover tightly with foil. Bake for 30 minutes. Remove and discard foil. Bake for a further 40 to 45 minutes or until potato is tender and top is golden and crispy.

  • Sprinkle top of potato with the parmesan and extra thyme. Stand for 5 minutes. Serve.



 

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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