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Summer CSA | Week 11

Week 11: 8/18 - 8/21


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Too many goodies this week!! We are swimming in produce and you get to benefit! Our garlic did really well this year despite the cold spring and all our summer crops are still producing strong. Peppers are finally coming on and oh so yummy! Enjoy!

Note: next 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 :)

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.


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.

Eggplant: Either a 'fairytale' style or a thin japanese, both are great grilled, baked or sauteed. 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.

Farm Mix Salad Greens: 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.

Peppers: 2 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!

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.

Garlic: nice sized and super tasty!! Store in a dry dark place.

Rainbow Swiss Chard: eat raw or cooked. I like to chop this up in big pieces, toss with olive oil and cook on the grill. Then finish it off with lemon juice and parmesan cheese. Store in a bag in your fridge.


Herby Crushed New Potato Salad | Serves: 4 | total time: 35 mins


¼medium onion, finely chopped (about ⅓ cup)

3garlic cloves, finely chopped

1scallion, chopped

¼cup rice syrup or 2 Tbsp. sugar

1Tbsp. soy sauce

2tsp. gochugaru (coarse Korean hot pepper flakes)

1tsp. toasted sesame oil

1Tbsp. plus ½ tsp. kosher salt

1lb. eggplants (preferably Korean)

  • Instructions Mix onion, garlic, scallion, rice syrup, soy sauce, gochugaru, sesame oil, and ½ tsp. salt in a medium bowl until well combined.

  • Cut eggplants crosswise at 3"–4" intervals, then slice pieces ½" wide by ¼" thick.

  • Put eggplant strips in a large bowl and add 1 Tbsp. salt. Toss well by hand until all eggplant is salted. Let sit, tossing every 5 minutes, for 20 minutes.

  • Drain eggplant; discard liquid. Take up handfuls of eggplant and squeeze tightly to remove excess liquid, then return to large bowl. Add marinade to bowl with eggplant and mix together well. Cover and chill 30 minutes.

  • Heat oil in a large heavy skillet over medium-high and swirl to coat pan evenly. Add marinated eggplant and spread evenly in skillet. Leave to sear for a few minutes, until bottom is lightly colored. Turn with a spatula or tongs and cook until other side is lightly browned, 2–3 minutes. Reduce heat to medium and continue to cook, pressing eggplant into pan and turning from time to time, until eggplant is cooked through and glazed and any excess marinade has evaporated, 5–6 minutes.

  • Transfer eggplant to a plate. Sprinkle with sesame seeds. Serve hot or cold.

  • Do Ahead: Eggplant can be made 3 days ahead. Store in an airtight container and chill.


Loaded Skillet Toasted Beans | Serves: 5 | Total Time: 30 mins


  • 4 slices bacon, chopped

  • 2 shallots, sliced

  • 2 pounds fresh green beans

  • 1/3 cup toasted almonds

  • 4 ounces feta cheese, crumbled


  • 2 tablespoons unsalted butter

  • 1 garlic clove, minced or pressed

  • 1/3 cup seasoned panko bread crumbs

  • 1/8 teaspoon crushed red pepper flakes


  • Heat a large skillet over medium-low heat and add the bacon and shallots. Cook until the bacon is crispy and the shallots begin to brown, stirring occasionally, about 8 to 10 minutes minutes. Remove the mixture from the skillet and place it in a bowl while you cook the green beans.

  • Add the green beans to the skillet. If there isn’t any bacon fat left, you can use butter or olive oil (about a tablespoon) to toast the beans. I find that the beans are seasoned enough with the bacon flavor and feta, but you can add some salt and pepper here if you like. Cook the beans over medium heat, stirring and tossing occasionally, until they are bright in color and cooked – but still slightly crunchy – about 5 to 6 minutes. Add the shallots and bacon back into the skillet and toss. Toss in the toasted almonds and feta.

  • Sprinkle with the garlic brown butter bread crumbs and serve immediately.


  • Add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. (for more step by step photos of browning butter, click here) Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and pepper flakes and stir well to coat and combine. Set aside.


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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