Summer CSA | Week 6
- 10th St. Farm & Market
- Jul 15, 2021
- 4 min read
Week 4: 7/15- 7/18
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: The peas in your bag this week are the last of ours for the year. Normally, we would have been done with peas long before now as the heat hits them in our sandy soil and they just wilt and mature too quickly. This year, we planted them into beds that were prepped with leaf mulch last fall and then topped with compost this spring. This allowed the soil to maintain cooler temps and moisture resulting in beautiful summer peas. We are very proud of these sweet green beauties!
In Your Bag This Week
NOTE: tomatoes and basil are NOT IN YOUR BAG as they do not like the cold!! you much pick these up on the CSA ONLY TABLE. Follow signs in stand.
Snap Peas: sweet, crisp and totally edible these are perfect for stir fry or salads. Store in a bag in your fridge.
Peppers: our purple bells are mild in flavor and versatile. Eat them raw or cooked. Store in a bag in the fridge.
Cucumber: Another truly summer vegitable. Chop and add to salads, sandwiches or dunk in dip! Store in a bag in the fridge.
Kohlrabi: think of this as broccoli in the form of a potato. it can be peeled and sliced thin for a raw salad or peeled and sautéed, roasted or grilled. Store in a bag in your fridge.
Cherry Tomatoes: sweet balls of summer, these are just the start to tomato season. DO NOT PUT IN YOUR FRIDGE!! they do not like the cold and will loose their sweetness. Store on your counter.
Shoots and Micros: this week, half shares received pea shoots or sunflower shoots and full shares received micro arugula. Store in a bag in your fridge.
Basil: perfect paired with tomatoes and cheese! store like flowers on your counter.
Kale: this is the last of our siberian kale for the summer. This is the easiest kale to eat as it is tender and tasty. Store in a bag in your fridge.
Kohlrabi Slaw | Serves: 6 | total time: 30 mins
Ingredients
6 cups thinly sliced kohlrabi 1-2 kohlrabi depending on size
For The Dressing:
2 cloves garlic
1 jalapeno seeds removed
⅓ cup mayo
⅓ cup sour cream
2 Tbsp. lime juice
¼ tsp. kosher salt
¼ tsp. pepper
½ cup fresh cilantro
Instructions
How To Cut Kohlrabi:
Cut the leaves off the top of the kohlrabi with a knife. The leaves may be used in another recipe or discarded.
Cut the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.
With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard.
Once the kohlrabi is completely peeled cut it half and then into chunks.
To cut it into matchsticks simply cut each of the chunks into slices, stack the thin slices on top of one another, and cut the stacks into thin strips.
Continue until you have roughly 6 heaping cups of thinly sliced kohlrabi. Place the sliced kohlrabi in a bowl.
For The Dressing:
Cut 2 cloves of garlic into chunks. Cut a jalapeno in half, remove the seeds, and cut it into chunks.
Place the garlic and jalapeno into a mini food processor. Add ⅓ cup each of mayo and sour cream. Add ¼ tsp. of kosher saltand pepper along with 2 Tbsp. lime juice. Add ½ cup of fresh cilantro.
Pulse until the mixture is creamy and completely combined.
Pour the dressing over the sliced kohlrabi a bit at a time and stir until completely combined. You can add as much or as little dressing as you like.
To Serve: May be served immediately. Garnish with a squeeze of lime over the top (optional).
Garlic and Herb Roasted Cherry Tomato Pizza | Serves: 4 | total time: 45 mins
Ingredients
3 tablespoons extra virgin olive oil
1 yellow onion, thinly sliced
1 teaspoon honey
kosher salt and pepper
2 cups cherry tomatoes
1 cup mixed herbs, such as thyme, oregano, and basil
2 cloves garlic, minced or grated
1 pinch crushed red pepper flakes
1/2 pound pizza dough, homemade or store-bought
3 tablespoons crème fraîche
1/4 cup grated parmesan cheese
1-2 balls burrata cheese
fresh basil, for serving
Instructions
1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Remove from the heat and let cool.
3. In a medium bowl, toss together the tomatoes, remaining 2 tablespoons oil, herbs, garlic, crushed red pepper flakes, and a pinch each of salt and pepper.
4. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with crème fraîche, top evenly with onions, and then sprinkle with parmesan. Add the tomatoes, spreading them in an even layer.
5. Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the tomatoes are bursting. Break the burrata over the pizza and finish with fresh basil. Enjoy
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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