Jan 2-5
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
As we move into January we are ever so slightly starting to see a bit more light each week with a focus on Feb. 7th when 10hours of daylight returns and real growth starts to happen again. We are currently pulling and replanting crops in our heated tunnels and starting to plant transplants in the greenhouse for our unheated tunnels. The new year always brings a fresh look at the coming season as well as anticipating the hustle of spring. We hope you all had amazing holidays and happy new year!
In your bag this week:
Micro Arugula: crisp and peppery, these are great on sandwiches, as a salad or over your morning eggs! Store in your fridge.
Pea shoots: Sweet and Crisp. These are excellent on a grilled cheese, added to a burger or sandwich or just eaten raw. We even have a friend who loves them on a peanut butter sandwich (don't make that face). Store in your fridge.
Spinach: Super sweet and crisp. Eat as a salad or sautee. I have been making a breakfast salad lately by just putting a fried egg over the spinach with a little goat cheese and whatever nuts I have-great start to your day! Store in your fridge for up to 3 weeks.
Mesclun Mix: this is a mix of kale, mustard, arugula, mizuna and tat soi that is great as a braising mix or eaten raw as a salad. With the low light of winter, the purple mustard and kale really take on a deep rich color. Store in your fridge.
Flavor Mix Microgreens: A big bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge.
Pizza topped with Microgreens | Servings: 4 | total time: 25 mins
Ingredients
1/2 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese, Grated
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Pepper, Fresh Ground
1/4 teaspoon Sea Salt
1/4 Cup Pistachios, Chopped
4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips
1/2 Cup Micro Greens
Instructions
Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.Before serving garnish with the remaining Pistachios and the Micro Greens.
Simple Spinach Salad | Servings: 4 | total time: 10 mins
Ingredients
Dressing
3 tablespoons olive oil1 tablespoon lemon juice freshly squeezed1/8 teaspoon salt1/8 teaspoon coarsely ground black pepper
Spinach Salad
6 oz spinach fresh1/3 cup pine nuts toasted1/4 cup Parmesan cheese shaved
Instructions
Add dressing ingredients to a medium bowl. Whisk to emulsify.
Add spinach to a large bowl.
Toss with the salad dressing.
Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.
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!