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Summer CSA | Week 8

Week 4: 7/29- 7/31


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: definitely in the peak bounty of summer this week! We have so much coming on all at once, it is hard not to overwhelm you with produce. Its a great time to eat though, we have so many delicious items, you never have to turn on the stove, just eat off the table lol. this time of year is always tiring and satisfying. Each hour of work is rewarded with endless bounty :)


In Your Bag This Week

NOTE: basil is NOT IN YOUR BAG as they do not like the cold!! you must 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.

Sprouting Broccoli: this is truly better than heading broccoli!! the stem and laves are edible too, very tender and full of flavor. try sautéing or grilling as a side dish or use in the recipe below. 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.

Eggplant: always one that us midwesterners tend to shy away from but it is really very easy to cook and yummy to eat. Full shares got a 'fairytale' eggplant, just slice these think, salt and let rest on paper towel to drain before cooking. half shares got a japanese style, these do not need to be salted as they have very little moister to begin with. Both can be grilled, sautéed, roasted, ect.. Store in a bag in your fridge.

Beets: Sweet beets are easy to cook, simply wrap in tin foil and bake at 350 for 30-45 mins. then peel the skin off with your fingers and slice to enjoy! 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.

Kale: curly kale makes great chips or serves as a base for a salad. Store in a bag in your fridge.

Zucchini: cut and sauté or slice lengthwise and grill. Store in a bag in your fridge.

Basil: time to make pesto! there is a big bunch of basil on the CSA table. Store in water on your counter.


Roasted Broccoli sprouts with spicy Peanut Sauce | Serves: 4 | total time: 15 mins


For the broccolini

1 lb broccolini (baby broccoli)

2 Tbsp olive oil

1/2 tsp kosher salt (more or less to taste)

1/4 tsp fresh ground pepper (more or less to taste)

For the sauce

3 Tbsp creamy peanut butter

3 Tbsp low sodium soy sauce

1 Tbsp Sriracha

1 Tbsp honey

1 Tbsp sesame oil

1 Tbsp rice vinegar

2 cloves garlic, minced or pressed

For serving

1 lime, halved & cut into wedges

2 Tbsp chopped peanuts

1 Tbsp chopped fresh cilantro

extra Sriracha, for drizzling on top (if desired)


  • Preheat oven to 425ºF. Toss broccolini with olive oil, salt & pepper and spread into a single layer on a baking sheet. Roast for 10 minutes, until broccolini is crisp tender and the florets are lightly browned.

  • While the broccolini roasts, combine all sauce ingredients in a mini food processor, small blender, or in a measuring cup (to use with an immersion blender). Blend until smooth.

  • Transfer broccolini to a serving platter and squeeze half of the lime over the platter. Top with spicy peanut sauce, chopped peanuts, cilantro, & more Sriracha (if desired) and serve with the remaining lime wedges.


Garlic & Herb Grilled Eggplant | Serves: 4 | total time: 30 mins


2 eggplants

2 tsp salt

3 cloves garlic crushed

2 tbsp chopped fresh parsley

2 tbsp chopped fresh oregano

1/2 tsp pepper

1/4 tsp salt


  • Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.

  • Preheat the barbecue to medium heat

  • In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.

  • Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.

  • Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.


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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