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Summer CSA | Last Week

Week 13: 8/31 - 9/2

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Thank you all so much for supporting us this summer season!! We appreciate all our customers so much as this is definitely a partnership between you and us; we would not exist without you. Thank you for being the awesome, committed CSA'rs you are and we hope to feed you again soon!


If you are not continuing with our fall season, please look around your house/car/work for any purple bags you may have laying around and return them to us so we can use them in the future.


Thank you!


 

In Your Bag This Week


Peppers: Sweet peppers and Jalapeños this week, great chopped and eaten raw or added to a skillet or grill. Store in a bag in your fridge.


Flavor Mix Micros: Mild and tasty, these make an easy salad on their own or can add some color to any other salad. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.


Arugula: peppery, tender and fresh tasting! easy to add to sandwiches and makes a good base for salads. Store in a bag in your fridge.


Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.


Cilantro: aromatic, beautiful flavor compliments most dishes. Store in water on your counter.


Bok Choi: Chop and add to any casserole or soup, stir fry or grill! Store in a bag in your fridge.


Cherry Tomatoes: These are on the CSA ONLY TABLE and should not be stored in your fridge, leave them on your counter to maintain their sweet flavor.


Celery: full flavored celery is perfect for that fall soup your itching to make. Store in your fridge in a jar of water to longest life.


Green Onions: AKA Scallions, these are easy to add to any dish for some onion-y goodness! The whole plant is edible, just cut off the roots and chop the rest. Store in a bag in your fridge.


Carrots: eat raw, sautéed, steamed or boiled! Store in a bag in your fridge.


Green Beans: sauté or steam lightly for a side dish. Store in a bag in your fridge.


Napa Cabbage: Great shredded or chopped for asian salads or in soups. Store in a bag in your fridge.


Garlic: You know what to do with this one ;) Store in a dry place.


Full shares also received Mellons: either a mini watermelon or a cantaloupe, chop and enjoy! Store in a bag in your fridge.

 


Bok Choi with Shrimp and Noodles | Serves: 4 | total time: 1hour

Ingredients

  • 1 (3 inch) piece fresh ginger, halved lengthwise

  • 1 medium sweet onion, halved crosswise, divided

  • 6 cups lower-sodium chicken broth

  • 3 whole star anise

  • 1 (3 inch) cinnamon stick

  • 1 tablespoon canola oil

  • 8 ounces thin rice noodles

  • 2 cups chopped bok choy

  • 1 cup diagonally sliced carrots

  • 8 ounces sliced white mushrooms

  • 12 ounces small peeled, deveined raw shrimp

  • 2 tablespoons lime juice

  • 1 tablespoon fish sauce

  • 1 teaspoon granulated sugar

  • ½ cup fresh mung bean sprouts

  • ½ cup fresh mint leaves


Instructions

  1. Preheat broiler to high with a rack about 5 inches from heat source. Place ginger and 1 onion half, cut-sides up, on a large rimmed baking sheet. Broil until charred, about 5 minutes. Transfer to a large saucepan. Add broth, star anise and cinnamon stick; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until reduced to 4 cups, about 20 minutes.

  2. Meanwhile, drizzle another large baking sheet with canola oil. Bring a large pot of water to a boil over high heat. Add rice noodles; cook according to package directions, about 4 minutes. Drain the noodles and lay them flat on the prepared baking sheet. Set aside. Thinly slice the remaining onion half; set aside.

  3. Once the broth has reduced, remove and discard the onion half, ginger, star anise and cinnamon stick. Return the broth to a boil over medium-high heat. Stir in bok choy, carrots and mushrooms. Reduce heat to maintain a simmer; cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in shrimp. Cook, stirring once or twice, until the shrimp are opaque, 1 to 2 minutes. Remove from heat. Stir in lime juice, fish sauce and sugar. Divide the noodles among 4 bowls and ladle the soup evenly into the bowls. Serve with the reserved thinly sliced sweet onion, bean sprouts and mint.


 

Napa Cabbage That Will Melt in your Mouth | Serves: 4 | Total Time: 1h


Ingredients

For the Melting Napa Cabbage

  • 1 head Napa Cabbage

  • 1/3 cup concentrated tomato paste

  • 4 garlic cloves sliced very thin or grated

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 cup extra-virgin olive oil divided

  • 1/2 tablespoon coarse Kosher salt divided

  • 3 tablespoons cilantro leaves for serving

  • 1 tablespoon edible flowers optional, we used arugula flowers


For the optional Pistachio Crumble Topping

  • 1/3 cup raw pistachios

  • 1 small garlic clove

  • 2 tablespoons hemp hearts

  • 1 tablespoon nutritional yeast

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon coarse kosher salt more or less to taste



Instructions


Prepare the Melting Napa Cabbage

  • Preheat the oven to 350°F (190°C).

  • Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.

  • In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.

  • Heat 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.

  • Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.

  • Add enough water to the skillet to come halfway up the sides, about 1 – 1 1/2 cups total. Season the liquid with salt and bring to a simmer.

  • Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completley.

  • Serve immediatley garnished with cilantro leaves and pistachio crumble if using.


Prepare the optional Pistachio Crumble Topping

  • While the cabbage is cooking, combine the raw pistachios and garlic clove in a food processor. Pulse until broken down into similar sized pieces, but don't process so long the pistachios turn into pistachio butter.

  • Add the remaining ingredients to the food processor and pulse 4-5 times to combine. Store tightly covered. Refrigerate for up to 3 weeks.



 

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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