Week 6: 2/17 - 2/20
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We hope you are all enjoying the increased sunlight!! we are back to 10+ hours a day which kick starts growth and allows for the soil temp in our tunnels to rise. By the end of the month we should be around 40F in our unheated tunnels, just right for seeding out greens, carrots and spinach!
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.
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.
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.
Radishes: beautiful little red globes are mildly spicy and have great crunch! Store in a bag in your fridge.
Sunflower shoots: One of my favorite greens, these are crunchy with a nutty earthy flavor and very easy to eat. add to wraps or sandwiches or salads. 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.
Cucumber & Radish Salad with Feta Dressing | Serves 3 | total time: 15 mins
Ingredients
4 small Persian cucumbers (or other small cucumbers without large seeds)
6 large radishes
1/4 cup + a little extra crumbled Feta cheese
1 ts red wine vinegar
3/4 tsp. chopped fresh thyme (see notes)
2ts olive oil
1.5T buttermilk (see notes)
Instructions
Cut ends off cucumbers, cut in half lengthwise, then cut into half-moon slices about 1/4 inch thick.
Wash radishes and trim ends, then cut in half lengthwise and cut into half-moon slices just slightly thinner than cucumbers. Put cucumbers and radishes into salad bowl.
Put 1/4 cup crumbled feta into a bowl or measuring cup. Add chopped fresh thyme (or crushed dried thyme) and red wine vinegar and mash slightly with a fork. (I like to leave it a little chunky.) Stir in olive oil and buttermilk (or use regular milk or water if you prefer.)
Stir the dressing into the salad. Season to taste with salt and fresh ground black pepper (I didn’t use much salt.)
Serve with the extra crumbled feta sprinkled over the salad.
This will keep in the fridge for a day or two, but it’s better freshly made.
Infinity Pool ;) | Makes about 10 cocktails in a 2-quart pitcher
Ingredients
1⅓ cups chilled mezcal
1⅓ cups chilled Lillet blanc
⅔ cup chilled 1:1 simple syrup (see step 4)
2¼ teaspoons celery bitters
¾ cup plus 2 tablespoons water
1⅓ cups fresh celery juice (from about 12 celery stalks)
1 cup fresh lemon juice
Garnish: Smoked sea salt and thinly sliced lemon wheels
Instructions
Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.
To Make 1:1 Simple Syrup Combine equal parts sugar and hot water in a resealable container, such as a mason jar, and stir to dissolve slightly. As soon as it’s cool enough to handle, seal container and shake until sugar is completely dissolved. Let cool completely and refrigerate for up to 2 weeks.
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!