Week 6: 2/11-2/14
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
Happy Valentines Day! You know what your V-day gift is? 10+ HOURS OF DAYLIGHT!!!!!!! We have finally made it through the deep winter and are now into the time of year that our plants start to wake up and grow!! Its kinda my favorite thing, especially with winter planning for your CSA and looking at our spring CSA, for me, more daylight = growth = I can start to breath again :P The planning time for the winter share starts in July. I need to know what I need and when I need it because there is VERY little growth that happens past mid Oct. I then depend on being able to hold all this amazing produce through the winter and harvest it each week; By this time of year, the selection in the tunnels is pretty thin. AND THEN IT HAPPENS! 10 HOURS OF DAYLIGHT! All of a sudden the plants start to photosynthesize again, the tunnels warm up faster in the morning and cool down slower at night, and the plants start to grow once more. Ahhhhh, I can breath a sigh of relief that we made it through the deep winter, planned correctly, faith restored! And can now look forward to replenishing supply. It is magical and I love it!
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. Winterbor kale: We are nearing the top of these plants which means shorter leaves but the top of brassica plants are always the sweetest! Great eaten raw or cooked, winter kale is so much better than any other time of year! Store in a bag in your fridge. Micro Arugula: crisp and peppery, this is excellent on sandwiches or as a salad. Great piled onto of flatbreads or pizza, added to breakfast eggs or avocado toast, or simply dressed with olive oil and salt. Store in the 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.
Winter Kale Super Salad | Serves: 10 | total time: 20 mins
2+1 tablespoons olive oil
1 1/2 cups chopped dried cranberries
4 tablespoons red wine vinegar
1 tablespoon honey
1 whole lemon juice and zested
1/2 teaspoon salt
1/4 teaspoon pepper
12 cups kale chopped
24 Brussel sprouts thinly sliced/shredded
3 small heads of broccoli finely chopped
1 pomegranate use all the seeds
3 apples I used Honeycrisp, chopped
1 cup pistachios
1 1/2 cups bacon bites I used fresh bacon, cook and roughly chopped
8 ounces crumbled goat cheese
Dressing: Over medium-high heat, add 2 tablespoons of olive oil in a large saute pan. Add finely sliced shallots and cook for at least 5 minutes or until tender.
Remove from heat, set aside until you are ready to combine salad.Add garlic and saute for 2-3 minutes.
Then add chopped cranberries, red wine vinegar, honey, remaining tablespoon of olive oil and lemon juice and zest, and stir to combine. Season with salt and pepper. Remove from heat, set aside until you are ready to combine with the salad.
Salad: In a large salad bowl add kale, Brussels sprouts, broccoli, pomegranate seeds, apples, pistachios, and bacon. Toss to combine.
Add dressing and goat cheese if desired and toss to combine.
Serve immediately or set in the refrigerator until ready to serve. This Winter Kale Super Salad can be made 2-3 hours in advance, I love the dressing "marinating" the kale and everything else.
Nasturtium Pesto | Serves: 2 | total time: 8 mins
1 cup packed nasturtium leaves 1 cloves garlic 1/4 cup walnuts 1/2 large lemon, juiced 1/4 cup olive oil salt to taste
black pepper to taste
Put everything but the salt and pepper into a blender or food processor and mix until smooth. Add salt and pepper to taste.
use over pasta or as a spread on sandwiches! Also great over sweet potatoes!
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!