Week 4: 1/20-1/23
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We are starting our first transplants for the year!! It is nice to be thinking about the next group of plants going in the ground after having a break from planting out for a couple months. New growth on winter crops is showing up as we gain 2min of daylight a day leading to... DUN DUN DUUUNNN... 10HOURS OF DAYLIGHT on feb. 7th!!!! 10 hours is truly the key to real, harvestable growth on plants so it is always a celebrated day on the farm. Either way, it is still cold but sunny so our tunnels are warm on these chilly days that we are very thankful!
In Your Bag This Week
Pea Shoots: sweet and crisp, they are great on sandwiches and wraps or over stir fry. 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.
Micro Arugula: peppery and tender, arugula is great added to salads or sandwiches, over cheese and jam or on tacos. 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.
Five-spice Chicken & Pea Shoot Salad | Serves 2 | total time: 20 mins
Ingredients
For the salad:
2 or 3 large handfuls of pea shoots
Mixed bag young, small salad leaves
A few handfuls sprouted seeds or cress
For the chicken:
1 (2-inch) knob fresh ginger
1 small red chile
2 teaspoons Chinese five-spice powder
2 cloves garlic
2 tablespoons peanut oil
14 ounces (400 grams) chicken, diced
1/2 teaspoon superfine or palm sugar
Juice from 1 lime
Instructions
Prepare the salad: Wash the pea shoots and salad leaves and spin or shake them dry.
Peel the ginger and grate it to a pulp, scraping every bit from the grater into a mixing bowl. Finely slice the chile, add it to the ginger, then stir in the five-spice powder. Peel and crush the garlic, then add it to the ginger. Pour in the oil and mix thoroughly. Add the chicken to the ginger mixture and toss the ingredients together.
Get a wok or frying pan really hot. Add the diced chicken and its dressing to the pan and let it cook over a high heat for 6 or 7 minutes, stirring from time to time, until it is cooked through. (A lid will help the chicken to cook right through.) Add the sugar, stir-fry for a further minute, then add the lime juice and salt generously.
Add the pea shoots and salad leaves to the wok, toss for a few seconds till they have started to wilt and darken, then tip everything into bowls. Scatter with the sprouted seeds or cress and serve immediately.
Spinach Salad with Hot Bacon Dressing | Serves: 6 | total time: 30 mins
Ingredients
8 cups torn fresh spinach
3 bacon strips, diced
1/2 cup chopped red onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon cornstarch
1/3 cup cold water
Instructions
Place spinach in a large salad bowl. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
2. In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes.
3. Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. 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!