Summer CSA | Week 7
Week 4: 7/22- 7/25
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: rain would be welcome any time! we are fortunate enough to have irrigation throughout our farm so we are able to maintain moisture in our soil and provide you with produce that is tip top. This is not true for a lot of farms, especially ones that rent land. Dry years like these can hit these farmers hard and prevent them from bring much variety to market. Even in our modern age, agriculture is still hugely dependent on what nature provides and a changing climate is making this all the harder.
pictures from the farm
In Your Bag This Week
NOTE: tomatoes 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.
Green Beans: sweet & crisp these beans are great for steaming, boiling, sautéing or eating raw. just snap off the stem end and enjoy. Store in a bag in your fridge.
Fennel: Truly a unique veggie. Fennel smells and tastes like nothing else but can really impact a dish. shave thin to eat raw in a salad or cut and cook. the fronds are great as an herb too. 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.
Carrots: sweet and crunchy! eat raw or cooked. 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.
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.
Bok Choy: perfect for stir frys, soups, grilled or almost anything. Store in a bag in your fridge.
Cone head cabbage: cut into chunks and grill or roast, chop and make cole slaw, you can even use the leaves as a wrap. Get creative! Store in a bag in your fridge.
Caramelized Cabbage | Serves: 4 | total time: 60 mins
¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of green or savoy cabbage (about 2 lb. total)
½ cup extra-virgin olive oil, divided
3 Tbsp. chopped dill, parsley, or cilantro
Full-fat Greek yogurt or sour cream (for serving)
Step 1 Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
Step 2 Cut cabbage in half through core. Cut each half through core into 4 wedges.
Step 3 Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
Step 4 Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.
Step 5 Scatter dill over cabbage. Serve with yogurt alongside.
Roasted Balsamic Bok choy & Mushrooms | Serves: 4 | total time: 15 mins
6 baby bok choy (about 1-1/2 lb.), halved lengthwise, and cut crosswise into 2-inch-wide strips
8 oz. sliced shiitake mushrooms
4 Tbs. olive oil
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
1 Tbs. dark brown sugar
1 garlic clove, minced
1 Tbs. tamari sauce
Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
In a large bowl, toss the bok choy, mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and a pinch of pepper. Spread the vegetables on the baking sheet, and roast until the bok choy is golden-brown, about 15 minutes.
Meanwhile, in a small saucepan, whisk together the vinegar and brown sugar. Bring to a simmer over medium-low heat, and cook until reduced to 2 Tbs., 2 to 5 minutes. Add the garlic and simmer for 30 seconds. Take off the heat, add the remaining Tbs. olive oil and the tamari, and stir to combine. Pour the balsamic mixture over the bok choy and mushrooms, toss to coat, and continue to roast until tender, 5 to 10 minutes more. 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!