2/27 - 3/1
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What We’re Up To
10 hours of daylight back on the books and everything is taking off again! the spinach in your bag this week came out of our unheated tunnels, it survived the very cloudy January we had and tastes like candy. The baby greens are my back up I have had growing in the Greenhouse since the end of December. I do this just in case we get a really cloudy winter and nothing grows an inch. It gives me peace of mind and you get excellent greens in Feb :)
In Your Bag This Week
Micro Arugula: crisp and peppery, these are great on sandwiches, as a salad or over your morning eggs! Store in your fridge.
Kale: This kale was planted back in september of 2019 and it has served us well. the color turns in the winter months to a beautiful purple that I can't stop taking pictures of. Store in your fridge.
Spinach: Super sweet and crisp. Eat as a salad or sautee. Did you know all our spinach is harvested by hand-thumb and finger pinched off the plant. It can be tedious but by doing this way we get between 3 and 6 harvests off the same bed. Store in your fridge for up to 3 weeks.
Baby Greens: Mild and beautiful, great base for any salad or just eaten with olive oil, salt and pepper. Store in your fridge.
Flavor Mix Microgreens: A big bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge.
Winter Scallions: these were planted mid November in our greenhouse and have a really beautiful flavor-buttery with a little onion heat. You can eat the whole thing raw or sautéed. Store in your fridge.
Kale & Apple Salad | Servings: 6 | total time: 30 mins
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Wild Rice & Microgreen Salad | Servings: 6 | total time: 40 mins
1/2 cup wild rice
1/2 cup brown long grain rice
1/2 cup chopped spring onion
1/2 cup chopped flat leaf parsley
1/2 cup chopped coriander
1/4 cup chopped mint leafs
1/2 cup chopped dill
1 small red onion
2 tablespoons olive oil
1/4 cup blanched almonds
1/4 cup golden raisins
1 cup Microgreens
Salt and pepper, to taste
lemon, juice, to taste
extra virgin olive oil, To Taste
Soak the raisins in cold water. Preferably overnight or at least for couple of hours. Cook the rice according to the packaging instructions. Once it's cooked, fluff it with the fork and let it cool in a big mixing bowl.
In the meantime, chop the red onion and fry it in olive oil until golden brown. Scoop it into the mixing bowl with rice. In the same pan toast almonds, then raisins. Add them into the bowl with the rest of the ingredients.
Mix all the herbs and rice thoroughly, season with sea salt and pepper, add a dash of extra virgin olive oil if you like, and a generous squeeze of lemon.
Plate salad individually and add microgreens on top to keep them fresh.
Note from The Feedfeed: Add a little twist to this recipe by soaking the raisins in a tablespoon of hot water and a juice of 1 lemon. The result? A super tart burst of flavor that will leave you wanting more!
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!