Summer CSA | Last Week

Aug. 29 & 30

TH: 4-7pm  |  FRI: 9-noon

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

This week is the last week of the Summer Share. We thank you all for participating this year and supporting our farm! Your contribution allows us to develop our passion, train future farmers through our internship program, influences possitively the local economy and ecology and fuels a local food movement that will someday feed the world once again.

So yea, you are pretty cool :)

If you have any CSA bags hanging around your house, please bring them back this week and if you are not joining us for the Fall share, we ask that you bring your own bag to load your share into so we can reuse our CSA bags throughout this year.

Thank you!


In your bag this week:


New Potatoes: Nice red norland potatoes were dug last weekend so they are as tasty as they will ever be! They do need washing, we don't wash them so they will last without rotting longer. Boil for potato salad, use the in the recipes below or chop and fry for a crispy treat. Store in a cool, dry place.


Zucchini or Summer Squash: green or yellow- these are great on the grill, chopped and cooked up with some garlic and onion or sliced thin length wise, sautéed till soft, then rolled up with goat cheese and tomatoes. Always worth the work! Store in a bag in the fridge.


Kale:  Our Dino kale we planted last February is still growing strong! This is great eaten raw or cooked. Store in a bag in your fridge.


Baby Fennel: Eat raw or lightly cooked, this fennel is tender and bright. Use the Fronds as an herb and the bulb can be sliced thin and eaten raw or chopped and baked or sautéed. Store in a bag in your fridge.


Peppers: sweet peppers this week. We grow 3 types of Italian frying peppers, the longer red and yellow ones; and 2 types of bell peppers. My favorite pepper dish right now is filling them with chicken or egg salad and eating them raw-adds a sweetness and a crunch to lunch. Store in a bag in yoru fridge.


Cucumbers: We grow an English or 'burpless' cucumbers meaning they have very little seeds and are very long; and a traditional cucumber that is very crisp with a dark skin. Eat raw and enjoy a true flavor of summer! Store in a plastic bag in your fridge with a damp paper towel.


Cherry Tomatoes: Everyone got a full pint of cherry this week, they are great for making salsa or a quick pasta sauce, or just eat them as a snack! Store on your counter.


Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.


Onion: red onions are not quite cured yet so they have a jucyer, slightly hotter flavor right now. If you don't use them in a weeks time, put them in the fridge :)


Note: anyone who did not receive broccoli last week got it this week :) Store in a bag in your fridge.

Braised Fennel & Potatoes | Servings: 4 | total time: 30 mins


Ingredients

1 pound small potatoes

1 medium bulb fennel

2 tablespoons olive oil

3/4 cup chicken broth

Salt and pepper

Lemon wedges


Instructions

  • Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds.

  • In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes.

  • Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes.

  • Sprinkle with fennel fronds and serve with lemon wedges.


cite: https://www.marthastewart.com/952613/braised-fennel-and-potatoes


Ultra Crispy Smashed Potatoes  | Servings: 4 | total time: 1H 10 mins


Ingredients

1.4 lb small potatoes

3 tbsp unsalted butter

1 tbsp olive oil

Salt and pepper

Finely chopped parsley


Instructions

  • Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.

  • Preheat oven to 350F

  • Drain the potatoes and let them dry in the colander for 5 minutes or so.

  • Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!

  • Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

  • Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.

  • Bake for 40 minutes or until deep golden and crispy. Do not flip!

  • Serve hot, sprinkled with parsley if desired.


cite: https://www.recipetineats.com/crispy-smashed-potatoes/

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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