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Summer CSA | Week 11

Week 11: 8/17 - 8/20

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: This week we cleared another field that will be planted to winter spinach under the high tunnels. We have to get all our winter spinach planted and fully grown before Nov. so we have enough to get us through the winter season. That only happens if we start planting in the next couple weeks so planning ahead is key.


Please remember to bring back last week's purple CSA bags!

 

In Your Bag This Week


Peppers: Sweet peppers 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.


Beets: bright red beets make an excellent side dish! tops and root are edible. 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.


Basil: aromatic, beautiful flavor compliments tomatoes, salads and fruity deserts. Store in water on your counter.


Zucchini and Summer Squash: perfect summer veggie! sautéed, grilled or baked they make a great side dish. Store on your counter in water like flowers.


Tropia Onions: These are like a fresh eaten shallot. very mild flavor that can be eaten raw or cooked and they have a beautiful purple color to them. 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.


Heirloom Tomatoes: These beauties are great for caprese salad, sandwiches or salads. beautiful flavor and fun shapes and colors! Store on your counter.


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.


Napa Cabbage: perfect for coleslaw, asian noodle dishes or soups or added so any salad for texture. Store in a bag in your fridge.


Romaine: chop for a salad or sandwiches! Store in a bag in your fridge.

 


Cucumber and Napa Cabbage Coleslaw | Serves: 6 | total time: 10 mins

Ingredients


  • 4 small cucumbers (1 ½ pounds), julienne cut with a spiralizer or mandoline (6 cups)

  • 1 small head Napa Cabbage, finely sliced (about 8 cups)

  • ½ cup chopped roasted, salted peanuts

  • ¼ cup chopped fresh cilantro leaves

  • 1/3 cup peanut oil or organic canola oil

  • ¼ cup freshly squeezed lime juice

  • 2 teaspoons sugar

  • ¾ teaspoon salt

  • ½ teaspoon garlic powder

  • Red chili flake to taste, optional


Instructions

  1. Cut cucumber noodles if long into shorter lengths. Combine cucumber, cabbage, peanuts and cilantro in a large bowl.

  2. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl.

  3. Pour over the vegetable mixture and toss to coat.


 

Roasted Beet Salad | Serves: 6 | Total Time: 1h 5 mins


Ingredients

  • 2 pounds beets fresh and medium, scrubbed and thoroughly washed

  • 3 tablespoons olive oil

  • 1/4 cup pine nuts

  • 4.5 ounces feta cubed

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons thyme or oregano, chopped


Instructions

  • Preheat the oven to 450°F.

  • To prepare the beets: (Wear plastic gloves to avoid getting your hands colored!)

  • Cut and discard the tops and bottoms of the beets. Place in a baking dish and rub with a generous pinch of salt, pepper, and 1 tablespoon of olive oil on all sides.

  • Tightly cover the dish with aluminum foil, then bake at 450F for 45-55 min, or until fork tender. Set aside to cool.

  • Meanwhile, toast the pine nuts. Place them in a clean pan and set over medium-low heat. Shake the pan continuously, until the nuts are fragrant and golden brown, about 2 minutes. Once the nuts are done, immediately transfer to a small bowl, to avoid overcooking the nuts.

  • Use a sharp pairing knife to lightly peel the roasted beets, then cut into 1-inch cubes. Place into a salad bowl.

  • Add in the cubed feta, pine nuts, remaining olive oil, vinegar, and fresh herbs. Gently toss to combine, Taste and adjust the seasoning.

 

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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