Summer CSA | Week 10
Week 10: 8/11 - 8/14
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: These cooler temps and RAIN have been absolutely amazing! For the first time this summer our pump has not had to run 24hours a day to keep everything alive. As we move closer to the fall season we are composting some long season crops we planted back in march and will soon replace them with long season crops that love the cold and will feed us through the winter.
Tomatoes and Basil can not go in the cooler so they are on the CSA ONLY TABLE to the left of the walk-in cooler.
pictures from the farm
In Your Bag This Week
French Green beans: These are too good! nice and thin beans are sweet and crisp. You can eat them raw or cooked, quick pickled or grilled. makes a great side dish to any meal. Store in a bag in your fridge.
Baby Bok Choi: Cut in half and grill or sautee! super versitile and easy to season any way you like. Store in a bag in your fridge.
Radishes: a little spice wrapped up in a crisp red wrapper. These are a great addition to tacos, salads, sandwiches or dip into your favorite dressing as a snack. Store in a bag in your fridge.
Radish shoots: mild and tasty, these make an easy salad on their own or can be added to anything else. Store in a bag 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.
Arugula: Makes a great base for a salad or add to sandwiches for an added peppery flavor. Store in your fridge.
Slicer Tomatoes: slice and dice to make everything nice! Lots of different kinds to choose from, all heirlooms so they may look a bit different than what you are used to but so yummy! Store on your counter-never in the fridge!
Flavor Mix Micros: mild and tasty, these make an easy salad on their own or can add some color to any other salad. Store in a bag in your fridge.
Herby Crushed New Potato Salad | Serves: 4 | total time: 25 mins
750g new potatoes
3 tbsp mayonnaise
3 tbsp extra virgin olive oil
2 tsp wholegrain mustard
1 lemon, zest and juice
½ tsp salt
1 small bunch spring onions, white and light green parts finely sliced
1 small bunch flat-leaf parsley, leaves chopped, stalks finely chopped
1 small bunch dill, leaves chopped, stalks finely chopped
1 small bunch chives, chopped
Bring a large pan of well-salted water to the boil. Add the potatoes and boil for 12-15 mins until tender throughout.
Meanwhile, whisk together the mayonnaise, oil, mustard, lemon zest and juice. Season with the salt and a generous grind of pepper. Set aside.
Drain the cooked potatoes, then return to the pan and crush gently with a masher while still warm, to break them open and create craggy edges. Stir in the mustard mayo, spring onions and herbs. Transfer to a platter and serve.