Summer CSA | Week 7

Week 7: 7/21-7/24

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: You know, I am really ready for some rain! lol, this has been a hot and dry summer so far and it is hard to keep everything watered the way it wants to be. We are so fortunate to have irrigation on our farm as many farmers do not, especially if they are on rented land. Please help us all out by doing a little rain dance in your yard or local park!! You will have all our gratitude!


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.


pictures from the farm

 

In Your Bag This Week


French Green beans: These are too good! nice and thin beans are sweet and crisp. You can eat them raw or cooked, quick pickled or grilled. makes a great side dish to any meal. 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.


Bok Choi: Sauté, grill or shave thin and eat raw. Bok choi is super versatile as it is very mild in flavor but has nice crunch. Store in a bag in your fridge.


Sunflower or radish shoots: mild and tasty, these make an easy salad on their own or can be added to anything else. 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!



 


Basil-Parmesan Zucchini Roll-up Casserole | Serves: 4 | total time: 50 mins

Ingredients

  • 2 large zucchini, trimmed (1 3/4 - 2 pounds)

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • ½ cup heavy cream

  • ¼ cup pesto

  • 1 ½ teaspoons cornstarch

  • 1 cup chopped cherry tomatoes

  • 1 cup part-skim ricotta cheese

  • 3 tablespoons grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • 1 clove garlic, grated

  • 2 tablespoons chopped fresh basil


Instructions

  • Position racks in middle and upper thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.

  • Slice zucchini lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 16 strips. Place on the prepared baking sheets. Lightly coat with cooking spray and sprinkle with salt and pepper. Bake until softened, 10 to 15 minutes. Set aside to cool slightly.

  • Reduce oven temperature to 350°F.

  • Whisk cream, pesto and cornstarch together in an 8-by-8-inch baking dish. Sprinkle tomatoes over the mixture.

  • Combine ricotta, Parmesan, Italian seasoning and garlic in a medium bowl. Spread a generous 1 tablespoon of the ricotta mixture on each zucchini slice. Roll up the slices and place them in the baking dish, seam-side down. Bake until hot and bubbling, 20 to 25 minutes. Sprinkle with basil before serving.


cite: https://www.eatingwell.com/recipe/7909523/basil-parmesan-zucchini-roll-ups-casserole/



 

Easy Roasted Bok Choy | Serves: 4 | Total Time: 15mins


Ingredients

  • 1 pound baby bok choy

  • 1/4 cup olive oil

  • Pepper to taste

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon lemon juice

  • 1/2 teaspoon garlic powder

  • Red pepper flakes to taste (start with 1/2 teaspoon)

Instructions

  • Preheat oven to 450F. Move the rack to the middle of the oven. Line a large baking sheet with parchment paper.

  • Cut the baby bok choy in half lengthwise and trim the dry ends if needed (the white part). Place the baby bok choy on the baking sheet. Pour olive oil on both sides of each piece of bok choy (and rub it in), then grind some pepper on each piece too. I like to roast it face-down first. Place the baking sheet in the oven and roast for 5 minutes/side (it will be tender-crisp with some crispy leaves). If you want it done more, roast it a little longer.

  • Meanwhile, whisk the soy sauce, lemon juice, garlic powder, and red pepper flakes together in a small bowl.

  • Once the baby bok choy is done to your liking, drizzle the sauce on each piece. Serve immediately.


cite: https://www.saltandlavender.com/roasted-baby-bok-choy/

 

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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