Week 9: 8/4 - 8/7
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Suddenly august and we feel like we are only half way through the main season lol. Although it is still hot and muggy outside, we are planning and planting our late fall and winter crops to prepare for the coming seasons. Everything takes a little longer than you may think, especially moving into fewer daylight hours so we have to get crops grown now so they are harvestable in the winter.
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
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.
Green Onion: Just chop and add to any dish; you can eat the whole plant! Store in a bag in your fridge.
Fennel: Sauté, grill or shave thin and eat raw. Fennel has a very unique flavor and pairs well with acidic and/or fatty foods. 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: cut and eat in a salad or lightly sauté as a simple pasta sauce. Store on your counter-never in the fridge!
Slicer Tomatoes: slice and dice to make everything nice! Lots of different kinds to choose from, all heirlooms so they may look a bit different than what you are used to but so yummy! Store on your counter-never in the fridge!
Beets: trim the greens and roots from the root then wrap in tin foil or put in a lidded oven dish and bake for 40mins to an hour depending on size. When they are cool enough to touch, you can pull the skin off with your fingers and eat any way you want to :) the greens can be grilled or sautéed too, add a little goat cheese and balsamic for a great side dish. Store in a bag in your fridge.
Nasturtiums: Spicy like wasabi and beautiful to boot! Sprinkle over any dish for a burst of flavor! Store in a bag in your fridge.
full shares also recived broccoli: a little spicy and a lot of crunch! These make a great salsa, add to sandwiches or salads or just chop and eat with dip. Store in a bag in your fridge.
half shares also received Japanese eggplant: These are great because you do not need to skin them. Cut length wise in half and grill with a little BBQ or chop into rounds and fry. Store in a bag in your fridge.
Chinese Smashed Cucumber Salad | Serves: 5 | total time: 25 mins
2 english cucumbers
1/2 tbsp white sugar
1/2 tbsp salt
3 tbsp soy sauce
1 tbsp honey
1/2 tbsp sesame oil or olive oil
1/2 tsp fresh ginger
2 garlic cloves, grated
1/2 tsp salt
Red pepper flakes, to taste
Start by smashing the cucumbers. Cut the cucumbers in half longways and then smash with a heavy kitchen object, like a meat mallet. Then cut into bite-size pieces.
Toss the cucumber pieces with the sugar and salt. Place in a colander over a bowl. Transfer to the fridge for 15-30 minutes to remove excess liquid.
While the cucumbers are in the fridge, make the dressing. Combine the soy sauce, honey, olive oil, ginger, garlic, and salt.
Remove the cucumbers from the fridge and combine with the dressing in a large bowl. Add red pepper to taste.
Smoky Vegetarian Beet Reubens | Serves: 4 | Total Time: 1h 30 mins
1 beet (large; about 4 ounces)
1 tablespoon extra-virgin olive oil (plus more for brushing)
Freshly ground pepper
½ teaspoon coriander seeds (finely crushed)
Smoked salt (for sprinkling)
¼ cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon lemon juice (freshly squeezed)
8 slices rye bread
Softened unsalted butter (for brushing)
½ cup sauerkraut (drained and warmed)
6 slices Swiss cheese
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.
Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.
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!