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Summer CSA | Week 6

Week 6: 7/14-7/17


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Cherry tomatoes!!! The first of the season but with sooooooooo many more to come! This is a great week for panzanella (recipe below) or a great big salad to take advantage of all the goodies! Tomatoes and Basil can not go in the cooler so they are on the CSA ONLY TABLE to the left of the walk-in cooler.


In Your Bag This Week

Fennel: Sweet and bright, this is a really unique veggie. chop up the bulb and sauté or roast then you can also chop the fronds to use as an herb with fish or chicken. Store in a bag in your fridge.

Farm mix Salad Mix: perfect for any salad or lettuce wraps. Store in a bag in your fridge.

Green Onion: Chop and add to pretty much anything for a little hit of onion flavor. 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. Store in a bag in your fridge.

Cone Head cabbage: Just the right size for a salad or coleslaw, I love this cabbage because it has a mild flavor and is not so enormous you have cabbage for weeks. Store in a bag in your fridge.

Cucumbers: These have got to be the quintessential kick off of summer. Eat alone or chopped in a side dish. Store in your fridge.

Zucchini: sautéed, grilled or roasted, zucchini makes for an easy side dish! Store in your fridge.

Basil: keep in fresh water on your counter for maximum freshness. Excellent torn over any tomato dish, added to salads or soups.

Cherry tomatoes: First of the season so there are not a lot but there will be sooooo many more coming. half and eat in a salad or lightly sauté as a simple pasta sauce. Store on your counter-never in the fridge!


Summer Panzanella | Serves: 4 | total time: 25 mins


  • 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes

  • 4 tablespoons butter, melted

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 English cucumber, thinly sliced

  • 2 cups cherry tomatoes, halved

  • half a small red onion, peeled and thinly sliced

  • 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving

  • 1/4 cup thinly sliced fresh basil leaves

  • 1 batch Easy Italian vinaigrette (see below)


  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 clove garlic, pressed or finely minced

  • 1/2 teaspoon Dijon mustard (optional)

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon Kosher salt


  1. Heat oven to 350°F.

  2. Spread the bread out on a large baking sheet (

  3. Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.

  4. Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan and basil. Drizzle evenly with the Italian vinaigrette, and toss to combine.

  5. Serve immediately, garnished with extra Parmesan if desired. Or, cover and refrigerate for up to 4 hours to let the flavors meld together more, stirring only once.


  1. Whisk all ingredients together until combined.

Note: This is the easiest dinner salad that tastes amazing and is a great way to use up any and all veggies in your fridge. I would add shaved fennel and sautéed zucchini to this as well ;)


Roasted Cabbage with Parmesan, Walnuts & Anchovies | Serves: 4 | Total Time: 45mins


  • 1 medium head green cabbage (about 2 1/2 pounds)

  • ½ cup extra-virgin olive oil, plus more as needed

  • Salt, as needed

  • ¾ cup finely grated Parmesan, plus more for serving

  • 6 anchovy fillets, minced

  • 2 fat garlic cloves, finely grated, passed through a garlic press or minced

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon freshly ground black pepper, plus more as needed

  • cup chopped walnuts or other nuts, such as almonds or hazelnuts

  • ½ cup chopped fresh dill or cilantro


  1. Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.

  2. Place wedges on a rimmed sheet pan, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.

  3. In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.

  4. Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.

  5. Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.

  6. Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. 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! thanks!

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