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Summer CSA | Week 6

Updated: Aug 27, 2020

Week 6: 7/16 - 7/19


Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What we're up to:

Tomatoes are coming on and that means Im thinking about winter lol  Growing all year takes a lot of planning many months in advance. We have cover cropped our heated tunnel so the soil is primed and ready for winter crops. We are looking at our movable tunnels and planning out are final rotation that will feed us all winter. We are enjoying the summer sun and heat but know the cold will soon be upon us and the daylight hours will soon wane. Farming, frankly, has more to do with planning ahead than is does with harvesting, weeding or planting which can be a challenge when all those tasks need to be done as well. Enjoy the summer bounty!


In Your Bag This Week

Bok Choy: asian greens are great raw or cooked. Bok choy is great in stir fries, chopped thin for salads or added to anything you would use celery in to change things up. Store in your fridge.   Brussels Sprout Greens: to encourage the growth of these tiny cabbages, we start to prune the leaves back now so the plants invest more energy in the sprouts. These are similar in flavor and texture to collards and work well in pot-liquor meals, stews, casseroles or if massaged well can be eaten in a salad. Store in a bag in your fridge. (these will need an extra rinse with the heavy rain we have had) Green Onion: Add some flavor to any dish by chopping these up! Eat from the white end to the green end. 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. Mint & Dill: Both are great in salads or drinks. the dill can be used to make quick pickles or flavor fish or chicken. Store in water on your counter. Micros:  Micro Arugula or 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. Green Beans: So good you can eat them raw or cooked. steam, boil or sauté, quick sickly-you will be happy :) Store in your fridge.  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 the first slicer tomatoes!) 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.


Green Bean Salad | Serves: 10 | total time: 65 mins 


  • 1 bunch beets about 4 beets - or more if desired

  • 2 lb fresh green beans trimmed and cut in half

  • 2 cup cherry tomatoes (I like mixed colors) halved

  • 1/4 cup minced red onion or shallots

  • 1/2 cup craisins

  • 3 cup baby arugula

  • 1 1/2 cups (10 oz.) Ciliegine - fresh mozzarella balls (1-2 inches) halved

  • 1/2 cup toasted pine nuts


  • 1/4 cup extra virgin olive oil

  • 2 tablespoon balsamic vinegar

  • 2 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 2 tablespoon minced fresh basil

  • 1/2 tsp EACH  salt, pepper, garlic powder


  • BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.

  • DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.

  • GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.

  • Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.


Balsamic tomato Salad | Yields: 4-6 servings | total time: 8 mins 


8 plum tomatoes (or other variety of ripe tomato)

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 garlic cloves (minced)

1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano, optional)

1 teaspoon fresh basil (chopped, or 1/2 teaspoon dried basil, optional)

Salt (to taste)

Black pepper (freshly ground, to taste)


  • Gather the ingredients.

  • Cut the tomatoes and core them to remove the seeds. Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing.

  • Place the chopped tomatoes in a large bowl. Add the olive oil, balsamic vinegar, garlic, and herbs (if using). Toss well.

  • Transfer to a serving dish and top with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or basil.


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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