Week 4: 1/14-17
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
Already we have started planting some transplants for our 2021 summer season and will be planting out some transplants in our high tunnels soon for the spring! Planting in the winter always feels like a wonder-happy to be doing it but also kinda wondering why we do lol. Then they sprout and mature and there is nothing better than the pictures of beautiful greens growing with snow in the background :)
In Your Bag This Week
Onions: These have cured nicely and are easy to cut and add to any meal. Store in a dry place. 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. Radish: You either received mild red radishes or sharp and spicy black radishes. Both are excellent in salads or on sandwiches to add a crunch! Store in a bag in your fridge. Kale: pull the leaves from the stem to eat raw or sauté. Great in a salad, made into a pesto, sautéed with your eggs for breakfast or baked into lasagna! Store in a bag in your fridge. Nesturtiums: These are beautiful and flavorful! taste is similar to wasabi, spicy on the tongue but not lingering. Excellent added to salads or on a cheese platter. store in the fridge.
Lemony Braised Celery with Hazelnuts | Serves: 6 | total time: 25 mins
3 cups water
3 cups unsalted chicken stock
¼ cup extra-virgin olive oil
5 (1-inch) strips lemon rind
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 bay leaves
5 cups (1 1/2-inch) pieces diagonally cut celery, veins removed
3 tablespoons toasted crushed hazelnuts
2 tablespoons extra-virgin olive oil
⅓ cup celery leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan.
Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife.
Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.
Spinach-Egg Breakfast Pizza | Serves: 4 | total time: 35 mins
1 loaf (1 pound) frozen pizza dough, thawed
1 tablespoon plus additional extra virgin olive oil, divided
5 to 6 ounces fresh baby spinach
1/3 cup plus additional grated Parmesan cheese, divided
3 tablespoons sour cream
1 small garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon plus additional coarsely ground pepper, divided
4 large eggs
Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.
Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
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!