Week 4: 1/18- 1/21
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We are Half way through winter and preparing to plant our first transplants for the field next week! Truly, we feel like winter just started and it looks like its going to end next week too. As nice as it is to not have to work in extreme cold or deep snow, it is not actually good for the winter growth on our plants. They do not get used to the very cold temps so we continue to add more coverings to keep them from freezing too hard. They also grow a bit more than they should with warmer temperatures, but without the light to support that growth they tend to get leggy and yellow sooner than they should. We make changes to our systems though and pivot so we don't loose things but it is interesting that when one thing is maybe nicer for the farmer, it may not be for the plants.
We hope you Enjoy your second bag and just a reminder, the next share date is 2/1- 2/3.
please bring your purple bags back next week so we can reuse them!
In Your Bag This Week
Flavor Mix Micros: Mild and tasty, these make an easy salad on their own or can add some color to any other salad. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.
Farm Mix salad mix: Great all around salad mix, you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.
Red Pac Choi: This is a beautiful pac choi, ready for stir fry, soups or to be sautéed. The low light conditions of winter promote this really richly dark purple color that is a stunner! Store in a bag in your fridge.
Spinach: Spinach gets sweeter the more it freezes and thaws as the plant produces sugars to use as an anti-freeze to keep the plant alive. That means the best spinach you can eat is grown in cold place! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.
Celery: This is celery that has frozen and thawed just like the rest of our winter greens so it has a slightly sweet flavor and is great for your winter stews! Store in your fridge.
Baby Radishes: These oh so cute radishes are grown in our greenhouse. This time of year these usually 21 day radishes take about 6 weeks due to light conditions but they make such a deliciously cute addition to your winter salads we can't help ourselves. Store in your fridge.
Onions:Â These are red storage onions so eat them now or later :) Store in a cool, dry place.
Cilantro or Micro Arugula: add a bit of extra flavor ot sandwiches or salads! Store in your fridge.
Spinach Salad with Warm Bacon Dressing | Serves: 4 | total time: 20 mins
Ingredients
5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 teaspoon sugar or honey
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound spinach (not baby), tough stems removed
2 cups seedless red grapes, halved
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping
Instructions
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
Spicy Garlic Soba Noodles with Choy | Serves: 4 | Total Time: 20 mins
Ingredients
3 tbsp low sodium soy sauce or tamari
2 tbsp tahini
1 tbsp sriracha
1 tbsp chili garlic sauce
1 tbsp rice wine vinegar
6 oz soba noodles approx. 2 bundles
6 oz baby bok choy approx. 4 bundles
3 cloves garlic diced
3 green onions diced, whites and greens separated
1 cup bean sprouts
1/4 cup roasted peanuts chopped
cilantro chopped, optional
red pepper flakes optional
Instructions
Prepare the sauce by combining soy sauce, tahini, sriracha, chili garlic sauce, rice wine vinegar, and 1 tbsp sesame oil in a bowl. Stir to combine and set aside.
Bring a pot of water to a boil over high heat. Add soba noodles and cook according to package instructions. When done cooking, drain and rinse with cold water.
While the noodles are being prepared, heat some sesame oil in a pan over medium-high heat. Add bok choy to the pan with a dash of soy sauce and a pinch of red pepper flakes. Cook for a few minutes, flipping often, until bok choy begins to wilt. Remove from the pan.*
Place the pan back on the stove over medium heat and add some sesame oil to the pan. Add garlic and the whites of the onions and cook for 30 seconds.
Pour half of the sauce into the pan followed by the bean sprouts and heat for 30 seconds.
Lower heat and add the noodles and remaining sauce to the pan and toss until combined. Add bok choy back to the pan and allow it to heat through. Serve noodles topped with green onion, cilantro, peanuts and red pepper flakes.
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!