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Summer CSA | Week 1

Week 1: 6/9 - 6/12

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Welcome to the summer share! Thank you so much for joining us this season; Summer is the time on the farm for watching things grow and keeping plants watered and weed free. You will find that almost all of our beds are planted already and we are already on our 2nd or 3rd crop in some beds for the year.


If you have not CSA'ed with us before, you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.


Thank you and we hope you enjoy all the veg!!


 

In Your Bag This Week


Kohlrabi: I love kohlrabi when it is small because it is less work to eat. just chop off the stems and roast or chop and sautéed the bulbous part. These have a broccoli like flavor and can be eaten raw if sliced very thin. Store in a bag in your fridge.


Green Butterhead Lettuce: nice big leaves are crisp and mild, they can be used in a salad or make a great head for lettuce wraps. Store in a bag in your fridge.


Spinach: This is our overwintered spinach which means it is pack full of nutrients and flavor as it had to work hard to survive. Store in your fridge.


Bok Choi: these do not look the nicest, i will admit, but they still taste great. Chop and sauté, pan fry or add to soups! Store in a bag in your fridge.


Farm Mix Salad Greens: mild and delicious, these greens are perfect for any salad. Store in a bag in your fridge.


Oregano: chop and add to sauce, dressings, marinades or dry and store in a jar for later use. Store in a bag in your fridge.


Full shares also received Sweet Peas: I really can not sudjest eating these any other way than raw out of the bag. So so good, you can eat the pod as well, just tear off the cap and the string (or zipper) that runs down the pod seam. Store in a bag in your fridge.


 

Lemon Oregano Salad Dressing | Serves: 1.5cups | total time: 10 mins

Ingredients

  • 1 medium organic lemon washed well and dried

  • 4 tablespoons fresh lemon juice

  • 1 teaspoon sugar

  • 2 medium cloves garlic minced

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ¾ cup extra virgin olive oil

  • ¼ cup fresh oregano leaves* packed



Instructions

  1. Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Stack a few slices on top of each other and chop fairly fine. I start out by thinly slicing the slices in one direction and then do the same thing in the opposite direction. After that I keep the tip of the knife on the cutting board and place the fingers of one hand on top of the knife. Holding the handle with the other hand, I just keep rocking the knife through the lemon until it is fairly finely chopped. You want the pieces pretty small, but keep some texture. (See picture in post.)

  2. Place chopped lemon and all other ingredients except oregano in a small jar with a tight fitting lid and shake, shake, shake!

  3. Chop oregano fairly fine and add to dressing before serving.

 

Shaved Kohlrabi with Apple and hazelnuts | Serves: 4 | Total Time: 15 min


Ingredients

  • ½cup blanched hazelnuts

  • 2medium kohlrabi (about 2 lb. total), peeled, thinly sliced on a mandoline

  • 1tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline

  • ½teaspoon finely grated lemon zest

  • 1tablespoon fresh lemon juice

  • 1tablespoon white wine vinegar or white balsamic vinegar

  • Kosher salt

  • ½cup torn fresh mint leaves, plus more for serving

  • 1tablespoon extra-virgin olive oil

  • 2oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)


Instructions

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.

Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.


 

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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