Summer CSA | Last Week

Week 4: 8/26 - 8/29

 

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: This is the last week of the summer CSA. If you are not participating in the fall share with us, please bring your own bag to pick up your goodies this week so we can continue to reuse our purple ones.

We thank you all so much for supporting us this year and especially through these last few weeks with all the construction. Our CSA means a lot to us, you are truly what keeps us in business and strive every day to give you the best produce we can grow. Thank you from the bottom of our harvest baskets and we look forward to feeding you again!


pictures from the farm

 

In Your Bag This Week


CHERRY TOMATOES: full shares take 2 containers and half shares take one. the CSA ONLY TABLE is now by the garage door. Store on your counter, do not put in the fridge.


Eggplant: you either received a striped fairy-tail or a long and skinny Asian style. Both are great grilled, sautéed or baked. Store in a bag in the fridge.


Walla Walla Onion:Sweet yellow onions are so so tasty. use raw or cooked or if you have a fryer this is the time to use it ;) Store in a bag in the fridge.


Broccoli / Cauliflower: Full shares got cauliflower and half shares broccoli. both are great eaten raw or cooked and can also be riced. I love them steamed with a chimichurri sauce. Store in a bag in your fridge.


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


Curly Kale: pull leaves from stems and eat raw or cooked. these also make great kale chips Store in a bag in your fridge.


Fingerling Potatoes: boil, grill, or bake. These are perfect for a potato salad or as an easy side dish. Store in a cool dry place.


Celery: time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. Store in a bag in your fridge.


Shoots: Half shares got pea shoots and full shares sunflower. Use on sandwiches or in salads for an added flavor. Store in a bag in your fridge.


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.

 

Roasted Cauliflower Salad | Serves: 4 | total time: 45 mins

Ingredients

1/2 cup raw almonds

1 cup beluga or green lentils, rinsed

1 head of cauliflower, cut into 1- to 1 1/2-inch florets

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of cayenne

Kosher salt

Freshly ground pepper

2 tablespoons tahini

3 tablespoons fresh lemon juice

1 teaspoon honey

10 dates, pitted and chopped

1/2 small red onion, sliced

4 cups loosely packed spinach or arugula


Instructions

  • Preheat the oven to 350°. Spread the almonds in a pie plate and toast for 10 to 12 minutes, until golden. Let cool, then coarsely chop. Increase the oven temperature to 425°.

  • Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.

  • On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon, ginger and cayenne; season with salt and pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.

  • In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach. Toss the salad, transfer to a platter and serve.

cite: https://www.foodandwine.com/recipes/roasted-cauliflower-salad-lentils-and-dates

 

Kombu Celery | Serves: 4 | total time: 40 mins


Ingredients

5 celery stalks, strings removed, cut into 3x1/2-inch sticks

1 tablespoon furikake

1 tablespoon toasted sesame oil

1 teaspoon soy sauce

Toasted sesame seeds (for serving)



Instructions

  • Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds.


cite: https://www.epicurious.com/recipes/food/views/kombu-celery

 

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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