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Winter CSA | Week 5

Week 5: 2/02 - 2/05

 

Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: Its coming, Its coming!! 10 hours of daylight is coming back on Feb. 7th!!!!!!! Im sure you have already noticed it is a bit lighter in the evening the last 2 weeks but once we get 10hours of daylight that is when the plants wake back up and start to grow again! We get our 3rd growth on our tunnels spinach, the kale and celery will start to produce new stems and all the greens will really start to pop. Thank goodness too because with all the snow this winter I am really eager for spring and new life, how about you?


reminder: the winter share is EVERY OTHER WEEK so the next bag pick up is the Feb 16th!!


 

In Your Bag This Week


Kale: Red Kale is tasty and versatile! Rip leaves from stems and tear apart to cook or eat raw. Store in a bag in your fridge.


Bok Choy: Chop and sauté or fry or add to a soup! This bok Choy was planted back in October, so a plant that usually takes about 5 weeks to mature is just now getting harvested due to low light conditions in the winter. This also means it has had lots of time to solidify its flavor and take up nutrients from the soil making it supper yummy. Store in a bag in your fridge.


Celery: Celery is another crop that tastes so much better in the winter as it loves to freeze. The flavor gets a little sweeter and its celery essence gets stronger too. Great for cooking. Store in your fridge.


Micro Arugula: crisp and peppery, top off your eggs, pizza or sandwiches for added zing! Store in your fridge.


Rosemary: Add to roasts, baked dishes, dressings or marinades. 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.


Pea Shoots: sweet pea flavor but in a green! Great addition to sandwiches or salads. Store in a bag in your fridge.


 


Ginger Garlic Noodle Soup with Bok Choy | Serves: 2 | total time: 25 mins

Ingredients

  • 1 tablespoon olive oil

  • 3 shallots - diced

  • 1 bunch green onions - chopped, green and white divided

  • 4 cloves garlic - minced

  • 2 tablespoon ginger - fresh, minced

  • 5.5 cups low sodium chicken broth - or vegetable broth for vegan

  • 2 whole star anise

  • 2 tablespoon soy sauce - or Tamari for a Gluten Free option

  • 10 oz crimini mushrooms - sliced

  • 6 oz rice noodles

  • 1.5 heads bok choy - roughly chopped

  • sesame seeds - for topping

  • red pepper flakes - for topping


Instructions

  • Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.

  • To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.

  • Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.

  • Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

  • Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

  • Remove lid from the pot and carefully remove and discard each star anise from the soup.

  • Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

  • Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).


 

Fancy Toast with Pea Shoots | Serves: 4 | Total Time: 10 min


Ingredients

  • 15-ounce can chickpeas (or 1 ½ cups cooked)

  • 1 tablespoon olive oil

  • ½ tablespoon balsamic vinegar

  • ½ teaspoon kosher salt

  • Fresh ground pepper

  • 6 slices peasant bread

  • 6 ounces cream cheese or yogurt cheese / labneh

  • 1 bunch pea shoots


Instructions


  1. Drain and rinse the chickpeas, if using canned. In a small bowl, mash together chickpeas, olive oil, balsamic vinegar, kosher salt, and fresh ground pepper using a fork.

  2. Cut the slices of bread and toast them if desired. Place each bread slice open-face on a plate, spread with cream cheese and chickpea mash, and top with pea shoots.



 

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!

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