Summer CSA | Week 6
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!
pictures from the farm
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
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
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).