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Winter CSA | Week 6

Week 6: 2/16 - 2/19

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: How good does it feel to have the sun back!! The weather lately has be spectacular and the thawing of all the snow around the farm is a big help too. Already we are feeling the sun's impact on our high tunnels as they are significantly warmer and the plants are starting to perk up a bit like they are basking in it. Give us another 3 weeks of this and we will have strong regrowth on all our winter crops!


reminder: the winter share is EVERY OTHER WEEK so the next bag pick up is the March 2nd!!


 

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.


Spinach: slightly sweet, crisp and tender. 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.


Salad Turnips: These are a fresh eating turnip, the root is sweet and juicy and the greens are slightly spicy like arugula. These are great in salads or sautéed. Store in a bag in your fridge.


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


Micro Cilantro: Add to tacos, salads, sandwiches, roasted veggies or over eggs! 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.


 


Turnip Salad with Yogurt, Herbs and Poppy Seeds | Serves: 4 | total time: 25 mins

Ingredients

  • 1 bunch of Japanese turnips, with their tops if they're nice and fresh, trimmed so there's just a nice 1/4 inch of green stems left

  • 1 lemon, halved

  • 1/2 teaspoon dried red chili flakes

  • kosher salt and freshly ground black pepper

  • 1/2 cup plain whole-milk yogurt (not greek yogurt)

  • about 1 cup lightly packed mixed herbs: dill, parsley, and chives, finely chopped

  • 4 scallions, trimmed (including 1/2 inch of the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes and then drained well

  • extra virgin olive oil

  • 1/4 cup poppy seeds


Instructions

  1. Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise a sharp knife and steady hand will do just fine. Soak the sliced turnips in ice water for 15 minutes then drain them very well.

  2. Rinse, dry and roughly chop the turnip greens. If the greens seem like their old or not in the best shape you can quickly saute them in olive oil. Put the turnips in a large bowl and squeeze half of the lemon. Add the chili flakes, 1/2 teaspoon salt, and plenty of black pepper and toss to blend. Add the yogurt and toss again. Add the herbs, scallions, and 1/4 cup olive oil and toss again. Taste and adjust seasonings as needed.

  3. Scatter about half of the poppy seeds on the bottom of the platter or individual serving plates, top with the turnip salad, and finish the the rest of the poppy seeds. Serve right away.


 

Roasted Celery & Potato Soup | Serves: 4 | Total Time: 1 h


Ingredients


  • 2 tablespoons olive oildivided

  • 1 stalk of celery about 10 ribs, root part trimmed off and discarded

  • 1 pound Yukon gold potatoes peeled and diced

  • 5 ounces cremini mushrooms sliced

  • 2 teaspoons dry thyme

  • 7 cups water or vegetable stock

  • 1 cup elbow pasta

  • Salt and pepper to taste

For serving, optional:

  • Paprika or chile flakes

  • Fresh dill or parsley

  • Extra virgin olive oil



Instructions


Roast the celery:

  • Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Transfer to the oven for 30 minutes.


Cook the mushrooms and potatoes:

  • Heat the remaining 1 tablespoon oil in a large pot. Add the mushrooms and cook for 8-10 minutes. Season with salt and pepper.

  • Add the potatoes and cook for 5 minutes. Season with salt, and pepper, and add the dry thyme. Cook for 1 minute until fragrant.


Simmer the soup:

  • Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.


Blend the potatoes and celery:

  • Once the potatoes are fork-tender, scoop out half them from the pot and transfer them to a food processor. Add roasted celery and a few spoonfuls of the hot broth and blend until puréed.


Cook the pasta:

  • Bring the soup back to a boil. Add the elbows and puréed celery and potatoes and cook until the pasta is al dente. Taste and season with salt and pepper.


To serve:

  • Ladle the soup into bowls. Garnish with dill, silk chili, and a drizzle of extra virgin olive oil if you like. Enjoy!



 

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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