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Summer CSA | Week 5

Week 5: 7/9 - 7/12


Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What we're up to:

All the heat this week has worn us out to be honest. These are the dog days of summer that farmers dream about when it is -10F in winter but kinda loath when the day comes. With the heat though comes lots of ripening of summer veggies. Our tomatoes are coming on strong which is always welcomed and our peppers are starting to show a little color too. I have to remind myself that we really only get about of month of this type of weather and then we are back to sweatshirts and hats. I am grateful...I am grateful...I am grateful ;)


In Your Bag This Week

Farm Mix Salad Greens: This is our classic greens mix, mild and crisp. Makes a great base for any salad or added to sandwiches or wraps. Store in your fridge.   Curly Kale: great for making kale chips or eating in a salad, cut the stems from the leaves and chop into bitesize pieces. My favorite kale salad recipe is below! Store in a bag in your fridge. New Potatoes: a look into the fall, these are young red gold potatoes, they have less starch than fully matured potatoes and a slightly different texture. We do not wash them so they will store better so make sure to give them a rinse before cooking. Store in your fridge. Cucumbers: Luicy and crisp, early season cucumbers are great just eaten raw with some salt :) Store in a bag in your fridge. Pepper: It was time to trim some peppers off our plants before they start to ripen so they can get a good strong branching and put more energy toward new growth. For that reason, you all received one as a primer for later in the summer. They are all sweet :) Store in a bag in the fridge. Flavor Mix Micros:  Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Parsley: flat leaf parsley has superior flavor and texture to its curly cousin. Chop to add to salad, soups, pasta or dressings. Store in water on your counter.  Cherry Tomatoes: Not a lot for each person but just enough to wet the pallet-There will be SO MUCH MORE to come! Leave on your counter-do not put in the fridge or they loose their sweet flavor.  Full shares also received Zucchini: The start of our zucchini season has arrived! We try to harvest them smaller than what you may see elsewhere as we like them to stay firm with small seeds. Great chopped and sautéed or grilled! Store in a bag in your fridge.


Cherry Tomato Salad | Yields: 4 | total time: 10 mins 


12 oz ripe cherry or grape tomatoes

2 TBSP quality extra virgin olive oil

1 TBSP red wine vinegar

1/2 cup chopped green onion (adjust as desired)

1/4 cup chopped red onion

1/8 tsp sea salt, or to taste

1/8 tsp black pepper

2 TBSP fresh chopped parsley


1/2 chopped cucumber

1/3 cup crumbled feta cheese


  • Grab your tomatoes and get chopping! Cut into halves or fourths. 

  • Toss tomatoes with olive oil, vinegar, green onion, and red onion. 

  • If you’re adding the optional (and DELICIOUS!) cucumber and feta add it here.

  • Season with salt and pepper, then give it a taste. Adjust ingredients if desired (I love adding extra onion and feta)

  • Mix in some fresh parsley to garnish and dig in!


Toasted Bread and Parmesan kale Salad | Yields: 12 servings | total time: 20 mins 


for the dressing:

1/3 cup olive oil

1/4 cup white wine vinegar

juice of one lemon

juice of one orange

1 shallot, minced

1/2 teaspoon salt

for the salad

6–8 slices French bread or baguette

4 tablespoons butter, melted

1/2 cup grated Parmesan cheese

5–6 cups fresh kale, very finely chopped


  • Dressing: Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.

  • Breadcrumbs: Preheat the oven to 300 degrees. Place the bread on a baking sheet and bake for 15-20 minutes, flipping the pieces over halfway through baking. When the bread is very dry and crusty, remove from oven and allow to cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form. Toss the breadcrumbs with the melted butter and a good pinch of salt and pepper. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.

  • Salad: Toss the kale, breadcrumbs, Parmesan, and dressing together. Serve immediately.


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!


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