Week 12: 8/25 - 8/28
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: its a good time of year to eat, we get some fall foods and still have summer foods available too! We are planting out our a few of our winter crops in the heated tunnels now so they are nice and big by the time we move into snow season and we are looking at the tomato plants in the movable tunnels towering above our heads! The end of summer CSA is always a little bitter sweet as we look forward to a slightly slower time yet have to deal with the end of some amazing heat and sun and sweet foods.
Note: This week is the last week of summer csa so if you could scurry around your house and find any odd CSA bag laying around to bring back that would be much appreciated :) Thanks for supporting us!
Tomatoes can not go in the cooler so they are on the CSA ONLY TABLE to the left of the walk-in cooler.
In Your Bag This Week
parsley: chop to add to any dish to deepen flavors. Store in a bag in your fridge.
Zucchini: sautéed, grilled or roasted, zucchini makes for an easy side dish! Store in your fridge
Cucumbers: These have got to be the quintessential kick off of summer. Eat alone or chopped in a side dish. Store in your fridge.
Baby Red Potatoes: So good! wash them off and enjoy new potatoes at their finest! boil or roast, pan fry or sautéed, you can't go wrong. Store in a dark cool place.
Peppers: large sweet peppers and one jalapeño! make some great pico de gallo this week! Store in a bag in your fridge.
Cherry tomatoes: cut and eat in a salad or lightly sauté as a simple pasta sauce. Store on your counter-never in the fridge!
Garlic: nice sized and super tasty!! Store in a dry dark place.
Sweet Onions: Walla Walla onions are your classic blooming onion deep fried to all glory lol, chop and eat any way you want :) Store in a dry dark place.
Full shares also received Flavor Mix Micros & Eggplant: Store in a bag in your fridge.
Crispy Smashed Potatoes | Serves: 4 | total time: 1 hour 5 mins
2 pounds small-to-medium red or yellow potatoes
1 tablespoon plus ¼ teaspoon fine sea salt, divided
4 tablespoons olive oil, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, chives and/or green onion
To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.
Summer Pizza with Salami, Zucchini & Tomatoes | Serves: 6-8 | Total Time: 50 mins
5 Tbsp. extra-virgin olive oil, divided 2 lb. store-bought pizza dough, room temperature 2 cups whole-milk fresh ricotta (about 1 lb.) 1 1/2 tsp. kosher salt, divided 1 tsp. freshly ground black pepper, divided 4 oz. thinly sliced soppressata 1 medium shallot, finely chopped 2 Tbsp. red wine vinegar 2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler 1 pint grape tomatoes, halved 1 cup basil leaves
Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15–18 minutes.
Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.
Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.
Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.
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!