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Fall CSA | Week 2

Week 1: 9/9 - 9/12

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

NOTE: we are currently residing our barn and building a new one. please be careful of vehicles and people when at the farm. thanks!

On the farm this week: The beautiful cool fall nights are here and they are predictively slowing down the summer growth. We are looking at the end of our tomatoes, eggplant and peppers but are looking forward to Brussels sprouts, squash and celeriac. We are focused right now on getting all our late fall and winter crops in the ground and grown before the day time tempetkres really drop but the fall is always a nice reminder that a break is coming lol and we are looking forward to slowing down a little.


 

In Your Bag This Week


CHERRY TOMATOES: These are on the CSA ONLY TABLE that is now by the garage door. Store on your counter, do not put in the fridge.


Conehead Cabbage: Great for coleslaw or in soups! Store in a bag in the fridge.


Eggplant: The last of the season, eggplant is great on the grill, sautéed or baked. Store in a bag in the fridge.


Sunflower shoots: nutty and crisp, these make a great addition to any salad or sandwich. Store in a bag in your fridge.


Carrots: crisp and sweet and nice to eat. Store in a bag in your fridge.


Bok choy: Excellent in stir fry, on the grill or chopped fine and added raw to salads. Store in a bag in your fridge.


Green Beans: steam, boil or sautéed beans always make the perfect side to any meal.


Green Onion: chop and add to salad, potatoes, over soups or in a sauté. Store in a bag in your fridge.


Potatoes: perfect for baking, roasting or boiling, these have a buttery smooth flavor and will store if kept in a cool, dark, dry place.


Sage: The best fall herb in my opinion! easy to add to soups or casseroles but can also be fried and crunched up over salads or meat. Store in water on your counter.


Garlic: hard neck garlic grows well in our area of the country and keeps well through the winter months. Store in a cool, dry place.


Sweet Peppers: so sweet and crisp and fantastic!! if you don't get to eateing these within a few days, they freeze really well. just cut them the size you like to cook with and put them in a sealed bag in your freezer. Store in a bag in your fridge.

 

Southern Green Beans & Potatoes | Serves: 4 | total time: 40 mins

Ingredients

2 teaspoons olive oil

1 medium onion, halved and very thinly sliced

2 garlic cloves, sliced

1/4 teaspoon crushed red pepper

3 cups unsalted chicken stock

3/4 teaspoon kosher salt

1 1/2 pounds small red and gold potatoes,a strip peeled from the center of each

1 pound green beans, trimmed


Instructions

  • Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.

  • Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm. Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish.

  • Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

 

Radiant Bok Choy Soup | Serves: 6 | total time: 25 mins


Ingredients

1 Tbsp vegetable oil

2 Tbsp powdered turmeric (use less to taste)

3 cloves garlic, minced

3 Tbsp minced fresh ginger

2 15 ounce cans of full fat coconut milk

2 cups water

4 baby bok choy

3-4 fresh shitake mushrooms, sliced

1 bunch enoki mushrooms

6 ounces firm tofu, cut in cubes

2 Tbsp fresh squeezed lime juice, or more to taste

salt to taste



Instructions

  • Rinse and remove any faded outer leaves from the bok choy. Trim the stem end just a bit, but leave enough so the head stays intact. Slice each head in half lenghtwise, and then again into quarters.

  • Heat the oil in a large cast iron soup pot and saute the turmeric for a minute or so, stirring contantly.

  • Add the garlic and ginger and continue to cook for a couple of minutes more, stirring almost constantly. Don't let the garlic brown.

  • Add the coconut milk and water and stir to combine well. Bring up to a boil, then turn down the heat to allow the soup to simmer gently, uncovered, for 5 minutes.

  • Add the bok choy and mushrooms and simmer gently for a few minutes until the vegetables start to soften. Add the tofu, lime juice, and salt to taste. Heat through and serve.


 

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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