Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
We are starting to plant out our first transplants of the 2020 season into our heated tunnel and filling our greenhouse with transplants for our movable structures. With tunnels on the farm, we really don't ever have a 'slow' season. It feels so good to bask in the heat and oxygen in those tunnels on a sunny day!
Your Celery this week is out of our heated tunnel. unlike our fall celery that we do not blanch so is too tough to eat raw, this celery is tender due to the natural blanching of reduced sunlight in the winter months. Its still has all that great celery flavor though!
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.
Red Radishes: Crunchy with a little heat! We grow these in our greenhouse in soil in plug trays-one radish per plug. This allows us to add variety to our winter share without taking up valuable tunnel space on a crop that does not re-grow for multiple harvests. 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.
Farm Mix: 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.
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.
Roasted Red Pepper & Pine Nut Salad | Servings: 4 | total time: 20 mins
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 1/2 teaspoons chopped fresh oregano
2 cups loosely packed spring mix
2 cups loosely packed baby spinach
1/2 cup bottled roasted red bell peppers, drained and chopped
2 1/2 tablespoons toasted pine nuts
2 tablespoons crumbled feta cheese
Combine oil, vinegar, salt, red pepper, and oregano in a large bowl, stirring with a whisk. Add spring mix, spinach, and roasted bell peppers; toss gently to coat. Sprinkle salad with pine nuts and crumbled feta.
Chicken & Butternut Gnocchi | Servings: 4 | total time: 30 mins
2 tablespoons olive oil, divided
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion1 (12-oz.) pkg. whole-wheat gnocchi
3/4 cup unsalted chicken stock (such as Swanson)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.
Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.
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!