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Summer CSA | Week 12

Week 12: 8/24 - 8/27


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Its been a bit hot this week. By a bit, I mean absolutely oppressive. We all got started early this week, trying to beet the heat and then finishing things up late after the sun went down. There is something about heat and high humidity that just sucks the life out of you, it was kinda miserable. BUT, we survived and live to harvest another day!

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


In Your Bag This Week

Peppers: Sweet peppers and Jalapeños 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.

Tomatillos: peel the paper off the outside then roast or blister the tomatillo over a flame for salsa or cook down for a sauce. 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.

Parsley: aromatic, beautiful flavor compliments most dishes. Store in water on your counter.

Hakurei Turnips: these are absolutely lovely! the root is slightly sweet and juicy and can be eaten raw and the greens are a bit like arugula with a peppery flavor 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.

baking potatoes: ready to be washed and baked, these have a nice buttery soft texture and go with any meal. Store in a cool, dark and dry place.

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.

Bonehead Cabbage: perfect for coleslaw, hearty salads or soups. Store in a bag in your fridge.

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

Full shares also received Broccolini: easiest broccoli you will ever eat, just throw it in a pan and sauté till a bit crispy or roast in the oven. finish with a drizzle of thick balsamic vinegar and a little goat cheese and you have the perfect side dish! Store in a bag in your fridge.


Tomatillo Salsa Verde | Serves: 3 cups | total time: 35 mins


  • 1 1/2 pounds tomatillos (about 12 medium)

  • 1/2 cup chopped white onion

  • 2 cloves (or more) garlic, optional

  • 1/2 cup chopped cilantro leaves and stems

  • 1 tablespoon fresh lime juice

  • 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)

  • Salt to taste


  1. Preheat the broiler: Set the rack about 6 inches from the heating element.

  2. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

  3. Combine the cooked tomatillos and seasonings, then pulse in a blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

  4. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.


Caramelized Cabbage | Serves: 4 | Total Time: 1h 20 mins


¼ cup double-concentrated tomato paste

3 garlic cloves, finely grated

1½tsp. ground coriander

1½tsp. ground cumin

1tsp. crushed red pepper flakes

1medium head of green or savoy cabbage (about 2 lb. total)

½ cup extra-virgin olive oil, divided

Kosher salt

3 Tbsp. chopped dill, parsley, or cilantro

Full-fat Greek yogurt or sour cream (for serving)


  1. Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

  2. Cut cabbage in half through core. Cut each half through core into 4 wedges.

  3. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

  4. Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.

  5. Scatter dill over cabbage. Serve with yogurt alongside.


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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