Week 3: 12/31-1/3
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
THE END OF THE YEAR!! finally 2020 is a day away from being over, OVER!! lol, what a year it has been for everyone, like living 3 years in one. Woooooof! As we approach this new years holiday, we are taking note of all the little things to change, add to or improve for 2021. This is the time when we get our seed order in for next year and start to think about spring transplants (yes, we are already planting). We hope you all have a much easier 2021 and we look forward to feeding you in the new year! Happy 2021!!
In Your Bag This Week
Bok choy: this is the last of our winter stock and it is delicious. You can see how intense the color contrast has gotten with the low-light conditions of winter, a true beauty. Store in a bag in your fridge. Carrots: small pencils carrots have great sweet and earthy flavor! Store in a bag in your fridge. Spinach: This has frozen more than a few times now and is absolutely fantastic!! super sweet and crisp it is perfect for a salad or sautéed as a side. Store in your fridge for up to a month. Celery: Absolutly delicious, this celery is naturally balanced from low-light conditions in the winter months so you can eat it raw or cook with it but this celery has MUCH more flavor than anything you have gotten at the grocery store so a little goes a long way:) Store in a bag in your fridge. Arugula: peppery and slightly sweet this time of year. Arugula is great as a salad, on sandwiches or wraps or sautéed with your eggs for breakfast! Store in a bag in your fridge. Persephone Mix Salad Greens: this is our new winter greens mix filled with all the varieties of greens that love the cold! This mix is great on its own with a light dressing or used as a base for a dinner. Store in your fridge. Rustic Country Bread rolls: A treat from the baker this week, these are on the market table for you to pick up. They were baked this morning and are great as a dinner side! Full shares also received Flavor Mix Micros: Mild and tasty, its a great base for any salad or make it a simple side by adding olive oil, salt and pepper. Store in your fridge.
Spanish Chickpea & Spinach Stew | Serves: 4 | total time: 40 mins
Ingredients
2 tbsp / 30 ml oil (I used olive oil)
3 garlic cloves, finely chopped
1 medium red onion, finely chopped
3 tsp cumin (ground)
1½ tsp smoked paprika (ground)
¼-½ tsp cayenne pepper or hot chilli powder
½ tsp salt
2-3 tsp brown sugar
black pepper, to taste
2 x 400 g tins of peeled plum tomatoes
1 tbsp of tomato paste
1½ cups of cooked chickpeas
200 g of spinach
a handful of almond flakes, toasted
fresh parsley, chopped (optional)
cooked rice (I used brown), to serve with
Instructions
Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
Add tomato paste to the pan and stir it into the onion and garlic mixture.
Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and half of the sugar. Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.
Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. I used 3 tsp of sugar in this recipe as my tomatoes were quite tangy, but you may not need as much.
Stir in cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam. If you are not in a rush, you can gently pan-fry the spinach in a little olive oil and garlic separately and then add it to the dish, but that’s optional.
Serve over rice, sprinkled with toasted almonds and fresh parsley.
Salmon with Hoisin, Orange & Bok choy | Serves: 2 | total time: 30 mins
Ingredients
2 heads of baby bok choy, each cut lengthwise into 6 wedges
2 5-to 6-ounce salmon fillets
2 tablespoons fresh orange juice
1 green onion, thinly sliced
1 tablespoon hoisin sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated orange peel
3/4 teaspoon cracked coriander seeds
1/4 cup fresh cilantro leaves
Instructions
Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish.
Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl.
Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro.
Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet.
Bake until fish is just opaque in center, 12 to 14 minutes. T
ransfer packets to plates and 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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