Summer CSA | Week 11

Week 4: 8/19 - 8/22

 

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: So, we are have started our big building projects. The market is moved around, we have a new door to the stand and the CSA only table is now at the other end of the barn. Over the next few weeks the market will move around a little bit, we apologize for any confusion or mess around the place. Once our new barn is built we will be changing things around again in order to expand the farm stand and be able to wash and pack out produce more efficiently. The new barn will be mostly used as storage and a shop area but we are hoping to also instal a commercial kitchen next year. Hopefully all goes well and we can serve you all better in the future.

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.


Tomatillos: these cuties make amazing salsa!! pull off the husks and broil or grill until bursting. then throw them in a blender with some onion, garlic, lime juice and salt and you have an amazing salsa or marinade. Store in a bag in the fridge.


Zucchini: chop and sautee or grill. Store in a bag in the fridge.


Broccoli: eat raw or cooked. break or cut florets off of stem. you can also peel the skin off the stem and eat that as well. Store in a bag in your fridge.


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


Brussels Sprouts Greens: In order to get nice sized brussels sprouts, we have to cut the tops off in Aug allowing the plant to focus energy on sizing up rather than leafing out. These are amazing greens and should not be wasted!! use just like kale or collards and experience a new green! Store in a bag in your fridge.


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


Fennel: smells a little like licorice and has a uniquely sweet and bright flavor. shave thin to eat raw or chop and cook. Store in a bag in your fridge.


Filet Beans: These are so thin and perfect, delicate and delicious. Steam or sautéed or boil for just a minute or two to enjoy. Store in a bag in your fridge.

 

Flash-Roasted Broccoli with Spicy Crumbs | Serves: 6 | total time: 30 mins

Ingredients

2 ounces sliced pepperoni

1 garlic clove, sliced

1 cup panko (Japanese bread crumbs)

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 pounds broccoli, trimmed and cut into long spears

Salt

2 tablespoons Dijon mustard


Instructions

  • Preheat the oven to 425°. In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.

  • In a medium skillet, heat 2 tablespoons of the olive oil. Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.

  • Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season with salt. Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.

cite: https://www.foodandwine.com/recipes/flash-roasted-broccoli-spicy-crumbs

 

Garlic-Parmesan Hasselback Zucchini | Serves: 4 | total time: 40 mins


Ingredients

1 tablespoon extra-virgin olive oil

1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground pepper

4 small zucchini (about 1 pound total)

⅓ cup shaved Parmesan cheese, large pieces broken in half



Instructions

  • Preheat grill to medium-high.

  • Combine oil, oregano, garlic powder, salt and pepper in a small bowl.

  • Make crosswise cuts every 1/2 inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.

  • Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.


cite: https://www.eatingwell.com/recipe/254648/garlic-parmesan-hasselback-zucchini/

 

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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