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Winter CSA | Week 2

Week 2: 12/21-12/24

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Happy Holidays!! We have spent our time stocking the market with lots of goodies from our commercial kitchen: cookies, dressing, pesto, garlic, bread, bread, bread :}

We have been planting a lot in our greenhouses the last couple weeks, trying to get a good base for when the cold actually shows up and we get a few weeks of cloudy weather in the dead of January and February. We have also been working on next years seed order trying to get the variety we want before they sell out.


We hope you Enjoy your second bag and just a reminder, the next share date is 1/4- 1/7th


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.


Celery: This is celery that has frozen and thawed just like the rest of our winter greens so it has a slightly sweet flavor and is great for your winter stews! 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.

 


Garlic Spinach & White Beans | Serves: 4 | total time: 10 mins

Ingredients

  • 2 Tbsp extra virgin olive oil

  • 3 cloves garlic peeled and thinly sliced

  • 1 (15 oz) can small white beansrinsed and drained, such as navy beans or great northern beans

  • 3 cups spinach

  • 1 Tbsp fresh lemon juice about ½ large lemon

  • ¼ tsp Kosher salt

  • pinch of black pepper

  • 1 Tbsp chives thinly sliced

  • 1 Tbsp parsley chopped

  • 1 Tbsp capers drained

  • Flaky sea salt for serving

  • High quality extra virgin olive oil for serving


Instructions

  • Cook the garlic. Heat a saucepan with 2 Tbsp olive oil over medium heat. When hot, add 3 cloves sliced garlic and sauté until fragrant and light golden brown, about 30 seconds.

  • Stir in beans and spinach. Add 1 can drained beans and sauté about 1-2 minutes, stirring occasionally, then add 3 cups fresh spinach.

  • Finish, then serve. Pour in 1 Tbsp lemon juice, then season with ¼ tsp Kosher salt and a pinch of black pepper. Cook until spinach is just wilted, about 1-2 minutes more. Remove from the heat and stir in1 Tbsp chives, 1 Tbsp parsley, and 1 Tbsp drained capers. Serve immediately or set aside and eat later at room temperature. Just before serving, sprinkle with a generous pinch of flaky sea salt and a drizzle of high quality extra virgin olive oil.


 

Lemon Kale Caesar Salad | Serves: 4 | Total Time: 35 mins


Ingredients

  • 1 large bunch kale ribs and stems removed, leaves ripped or cut into 1-2" pieces

  • ⅓ – ½ cup homemade Caesar dressing or store-bought Caesar salad

  • 2 cups sourdough cut into ¼ – ½" cubes

  • 4 Tbsp extra virgin olive oil divided

  • ½ tsp Kosher salt

  • 1 lemon zested, about 1 tsp

  • ½ tsp flaky sea salt plus more for serving

  • ¼ tsp freshly ground black pepper

  • ⅓ cup Parmigiano Reggiano shaved

  • Lemon wedges optional, for serving


Instructions

  • Toast the croutons. Preheat an oven to 375F. Place bread on a rimmed baking sheet. Drizzle with 2 Tbsp EVOO and ½ tsp Kosher salt, then toss well. Cook for 7-9 minutes, or until croutons are crispy. Set aside.

  • Massage the kale. Place prepped kale in a large bowl, then drizzle with remaining 2 Tbsp extra virgin olive oil. Use your hands to massage the oil into the kale.

  • Toss, then serve. Drizzle ⅓ cup of Caesar dressing (or up to ½ cup) on top of kale, then add croutons, ⅓ cup shaved Parmesan, 1 tsp lemon zest, ½ tsp flaky sea salt, and ¼ tsp black pepper. Use tongs to thoroughly toss, then serve immediately. We like to finish with an extra sprinkle of flaky sea salt and serve with lemon wedges!


 

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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