Winter CSA | Week 5
Week 5: 1/28-1/31
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
This has been such a mild winter and yet we really can't wait for the warmer weather to come. We have so many plans for this coming season as well as a little change in our production methods. This year we will be moving to an entirely No-till system and we are really excited! We have never used tillage as a consistent field prep for our veggies but we have tilled our front field each season to help suppress weeds. This year we are moving to a completely undisturbed model that is all about blanketing the soil with leaves and compost to suppress weeds and feed the soil rather than tilling and composting. We are hoping this does a few things for us: 1) less work and time weeding and flipping beds. 2) improves soil health and organic matter without a huge additional cost. 3) greatly increases the biodiversity in our soil for healthy and tastier food. For more information about this no-till method, check out Daniel Mays book The No-Till Organic Vegetable Farm
In Your Bag This Week
Flavor Mix Micros: 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. 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 are excellent in salads or on sandwiches to add a crunch! Store in a bag in your fridge. Arugula: Fantastically fresh tasting with a little sweetness due to the cold, this arugula is great for salads or sandwiches or even lightly sautéing. Try tossing it with olive oil and throwing it over a cooked pizza for an added hit of flavor! Store in a bag in your fridge. Red Winter Bok: These are beautiful and flavorful! The colors are so intense due too the low light conditions in the winter, almost a velvet look to them. I think I have taken 30 pictures of them this week they are so beautiful! Chop and sauté or eat raw in a salad, add to miso soup or braise with other veggies. We planted these cuties in Oct in our greenhouse that we keep just above freezing so they grew slow and are extra delightful for it :) store in a bag in the fridge.
Bok choy and Mushroom Stir-Fry | Serves: 4 | total time: 20 mins
1 pound baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
⅛ teaspoon each kosher salt and pepper
Step 1Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Step 2Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
Step 3Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Step 4Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Radish & Egg Toast | Serves: 1 | total time: 5 mins
1 slice whole-grain bread, toasted
1 tablespoon whipped butter
1 radish, sliced
1 hard-boiled egg, sliced
Ground pepper, to taste
Top toast with butter, radish, hard-boiled egg and pepper.