Week 7: 2/25-2/28
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
These last few weeks have been so weird! We got this awful cold weather that did a number on our spinach (don't worry, it is recovering) and made us all hate our jobs lol; and then a week later, we have the most beautiful sun and warm weather that we are thanking our lucky stares for allowing us to work outside and bask in the spring thaw. We are so grateful for the sun, it really does change the whole farm. The tunnels heat up faster, the heaters in the greenhouses get a break and everyones mood lifts. We all get a boost of energy watching plants germinate all over the farm again!
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. Persephone Mix: Our awesome winter greens mix is full of flavor and has great texture. Easy to eat as a salad all on its own but also is a great base for protein as a dinner salad. Store in your fridge for up to a month. Celery: So this is our last harvest from our winter stock and it may look it. Although it may look a bit rough it is still absolutly delicious, this celery is naturally blanched 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. Pea shoots: farmers often call these the 'gateway green' because they are so easy to eat and taste amazing! Store in the fridge. Micro cilantro: no need to chop! just throw it on tocos, rice, soup, salads, casseroles, etc... for added flavor! Store in the fridge.
Pea Shoot Salad | Serves: 6 | total time: 5 mins
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped fresh mint
3 tablespoons dark sesame oil
2 tablespoons rice vinegar
2 tablespoons lower-sodium soy sauce
1 ½ teaspoons brown sugar
1 teaspoon grated peeled fresh ginger
1 teaspoon grated garlic
8 cups pea shoots
1 ½ cups thinly sliced English cucumber
1 cup very thinly sliced radishes
½ cup sliced almonds, toasted and divided
Combine first 8 ingredients in a large bowl, stirring with a whisk.
Add pea shoots, cucumber, radishes, and half of almonds; toss gently to coat. Sprinkle with remaining almonds.
radish and carrot salad | Serves: 10 | total time: 20 mins +chilling
1-1/2 pounds radishes, very thinly sliced
1-1/2 pounds medium carrots, thinly sliced
6 green onions, chopped
1/4 cup coarsely chopped fresh cilantro
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons lemon juice
3 tablespoons orange juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.
Refrigerate, covered, at least 1 hour before serving.