Winter CSA | Week 3

Week 3: 1/6-1/9

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We are back from our much enjoyed vacation to see my sister in Montana; happy to see everything survived the week without us due to one of our former interns checking on the farm for us! (thank you Andrew!) The snow is welcomed and the sun as it both insulates our tunnels and heats them up. Today with the sun, our unheated tunnels sit around 35F while it is -6F outside. Our heated tunnels reach higher than that and give the heaters a much needed break. Winter sun for the win!


pictures from the farm

 

In Your Bag This Week


full shares also recived Nasturtium greens: spicy like wasabi, these add an amazing bit of flavor to tacos, salads or sandwiches. Store in your fridge.


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.


Garlic: Store in a cool, dry 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.


 

Celery Soup | Serves 1 | total time: 30 mins

Ingredients


1 tablespoon Oil

⅓ cup Red onion roughly chopped

2 cloves Garlic sliced

½ tablespoon All purpose flour (Maida)

1 ½ cups Celery chopped

1 small or ½ cup Potatoes cubed

2 cups Vegetable stock or water

2 tablespoons Cilantro or coriander leaves Or use parsley

1-2 tablespoons Celery leaves

Salt to taste

½ teaspoon Black pepper powder or to taste

¼ cup Milk

1 teaspoon Oil

1 stalk or ½ cup Celery finely chopped



Instructions

  • Chop onion, garlic, celery and potato.

  • Also finely chop the celery for topping and keep it aside.

  • Heat the 1 tablespoon of oil in a saucepan on medium heat.

  • Once hot add onion and garlic. Sprinkle little salt and cook till onions becomes light brown in color.

  • Now add all purpose flour. Mix and cook for a minute.

  • Now add potato and celery. Also add vegetable broth.

  • Add cilantro and celery leaves along with salt.

  • Bring it to a boil

  • Simmer for 15-20 minutes or till the potatoes and celery are cooked and soft.

  • Let it cool down slightly

  • While it is cooling, let’s make the topping. Heat 1 teaspoon of oil in a pan on medium heat.

  • Once hot add chopped celery.

  • And saute with stirring frequently till it gets slightly brown and crisp up.

  • Remove it to a plate or bowl and keep it aside.

  • Now the soup mixture is cooled slightly, using immersion blender, make smooth puree. Or use blender.

  • If it is too thick then you can little more water or stock at this moment.

  • Turn the heat back to medium. Add milk and mix.

  • Add black pepper powder and bring it to a boil.

  • Lastly add crisp celery and serve.

cite: https://www.spiceupthecurry.com/celery-soup-recipe/

 

Halloumi, Carrot & Orange Salad | Serves: 4 | total time: 20 mins


Ingredients

2 large oranges

1½ tbsp wholegrain mustard

1½ tsp honey

1 tbsp white wine vinegar

3 tbsp rapeseed or olive oil, plus extra for frying

2 large carrots, peeled

1/2lb block halloumi, sliced (or any grilling cheese)

3oz watercress, spinach or micros



Instructions

  • Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.

  • Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.


cite: https://www.bbcgoodfood.com/recipes/halloumi-carrot-orange-salad

 

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!

74 views0 comments

Recent Posts

See All