Hmong American Farmers Association

Growing community wealth since 2011

Summer CSA Newsletter, Week 3

CSA, Food Hub, Friends of HAFA, HAFA Farmers, Newsletters, Summer / by

Originally published on July 10, 2018
NEWSLETTER:  SUMMER CSA WEEK 3
tellises-in-high-tunnel
Gorgeous and green! Things in the high tunnel are looking great under the care of Ka Yang, HAFA Research Associate, and the rest of the HAFA Farm Team. Do you know what’s growing on these vines?
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to Week Three of the HAFA Summer CSA Share. We hope you all had a happy Fourth of July and are well rested heading into this new week! Were you able to use your CSA veggies in any party dishes or set out your bouquets for friends and family to enjoy? If you took photos, please don’t forget to tag us (@hafafarmers) on Facebook,Instagram or Twitter! We’ve been enjoying the many photos coming in!

Today (July 10), the HAFA Farm hosted a farm tour for 30 participants who were attending the US Water Alliance’s One Water Summit held in Minneapolis this year. Participants as far away as North Carolina, Mississippi, Washington, and California visited the HAFA Farm and learned about our waterway pollinators and cover crop demonstration plots where we are trying to teach farmers about the importance of cover crops for retaining moisture and filtering water. Thanks to Minnesota Department of Agriculture’s Assistant Commissioner Susan Stokes, for inviting us to participant in this national event. Photos and updates from the tour will be posted to our Facebook page.
 
Last week, your CSA boxes were packed with help from John Lehnen and the Wells Fargo Green Team. A very big thanks to Wells Fargo for coming out to volunteer with us for a second year in a row. (You can view a video about the HAFA Farm and our partnership with Wells Fargo here.)

Packing CSAs take a lot of work and we couldn’t do it without the help of volunteers. If you’re interested in volunteering with HAFA, please respond to this newsletter or contact our volunteer coordinator, Kou Yang, atkou@hmongfarmers.com to learn about upcoming opportunities. 

A Few Reminders:
  • Shares that were prorated to 10 weeks will start delivery July 11 and 12.
  • Shares that were prorated to 9 weeks will start delivery July 18 and 19.

We hope you enjoy this week’s box and, as always, happy eating!

In solidarity,

The HAFA Family
 

WHAT’S IN YOUR CSA BOX?
This week you can expect the following in your CSA box:
FULL SHARES

Beets – 1 bunch
Cabbage – 3 lbs
Carrots – 1 bunch
Green Beans – 1.5 lbs
Italian Basil – 1 bunch
Kohlrabi – 1 bunch
New Potatoes – 2 lbs
Peas – 1.3 lbs
Pickling Cucumbers – 1.5 lbs
Radish – 1 bunch
Torpedo Onions – 1 lb
HALF SHARES
Cabbage – 2 lbs
Green Beans – 1 lb
Italian Basil – 1 bunch
Kohlrabi – 1 bunch
New Potatoes – 1 lb
Pickling Cucumbers – 1 lb
Radish – 1 bunch
Torpedo Onions – 1 lb
 

RECIPES
garlic-scapes
 
(Originally published in our Spring CSA Week 3 Newsletter)
Fermentation 101:

Are you a fan of pickled veggies? Well, you’re in for a treat because this week we are going to cover how to use fermentation as a way to preserve veggies from your CSA box. It’s so easy and almost anything from your box can be fermented, so get creative!

What you will need:

  • 1 glass quart jar with a lid or a bowl that you can seal closed (a plate with a weight on top also works)
  • 1-1.5 tbsps non-iodized sea salt
  • 2 cups filtered, non-chlorinated water
  • Any combination of raw vegetables (chopped, shredded or sliced):  Beets, carrots, cauliflower, cucumbers, daikon, garlic, garlic scapes, green beans, green onions, kohlrabi, onions, radishes, sweet or hot peppers, turnips, napa cabbage leaves (for the top), etc.
  • Any combination of herbs and spices:  Bay leaf, black peppercorn, dried chili peppers, fresh basil, fresh chives, fresh dill, fresh ginger, fresh mint, etc.

Directions:
1.  Dissolve 1-2 tablespoons non-iodized sea salt into 2 cups non-chlorinated water for your brine. Add 1 tablespoon first, then taste and adjust as needed.
2.   Mix your veggies and herbs together then place them into a clean quart jar or container with a lid (ceramic crock or a jar with latch lid works, too). Be sure to leave about 2 inches of room at the top of the jar.
3.  Cover the produce medley with the brine (if you need more, use the same ratio of salt to water), leaving about 1-1.5 inches of room from the top of the jar.
4.  Optional:  Fold a small cabbage leaf and press it into the brine, so the water floats above it and the vegetables are completely submerged.
5.  Tightly cover with a screw-on lid or a use a plate over the bowl.
6.  Set your jars in a warm, undisturbed place in your kitchen out of direct sunlight, like the counter top or on top of the refrigerator.
7.  Over the next few days, your brine mixture should bubble. Consider placing a dish beneath your jar to catch any escaping drips.
8.  After 2-3 days, begin to “burp” your jars daily to let the excess gas escape. Do this by unscrewing the lid just enough to hear the gasses release, then quickly tightening it back up.
9.  After 5 days, begin taste testing for you preferred sour/fermented level. Summer vegetables ferment faster than fall vegetables. Five to seven days will typically be enough time in the summer.
10.  The longer the vegetables ferment in the heat, the sourer they will become. Once they reach your preferred flavor, store in the refrigerator or a cool dark place, like a root cellar. They will store for months.
11.  Serve chilled as a fermented side or to spice up any meal.
 
Creamy Green Bean and Mushroom Soup (Serves 8)
from Bounty from the Box: The CSA Farm Cookbook
by Mi Ae Lipe
INGREDIENTS

  • 2.5 cups finely chopped onion
  • 5 tablespoons butter
  • 1 pound mushrooms, diced
  • 1/3 cup flour
  • 1 teaspoon paprika
  • 6 cups vegetable stock
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 1.25 cups heavy cream
  • Pinch of nutmeg
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper

     Fried Shallots

  • 1/3 cup flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 cup shallots (substitute torpedo onions), thinly sliced and separated
  • 1 cup vegetable oil
  1. Prepare the soup:  In a large stockpot, sauté the onion and butter for 10 minutes over medium-low heat. Add the mushrooms, flour, and paprika, and stir until the butter is absorbed.
  2. Add the vegetable stock and green beans, and bring to a simmer, stirring occasionally. Simmer 10 minutes, or until the beans are tender.
  3. Add the heavy cream, nutmeg, salt, and black and cayenne pepper. Heat through, and adjust the seasoning to taste.
  4. Prepare the fried shallots: Toss the flour, paprika, salt, and black pepper with the shallots to coat. Remove the shallots from the mixture, shaking off excess flour. Fry in hot oil in a skillet until crisp and golden brown. Then drain the shallots on a paper towel.
  5. Top the soup with the fried shallots, and serve.

-Blue Heron Coffeehouse, The Bluff Country Co-op Cookbook
 

STAFF PROFILE:  MARYAM YAH
maryam-yah
Maryam grew up in Saint Paul, and has spent much of her life around farming. She graduated from St. Catherine University in 2017 with a Bachelors in Accounting; and promptly joined the HAFA team as bookkeeper. 

Maryam loves Hmong culture and searches for connections between the younger and older generations. She feels that farming is one of many pathways that will spark an interest among younger generations. She has, personally, gained a deeper understanding of farming and its role in Hmong history and culture through helping her family with their transplant business.

In her spare time, Maryam seeks out adventure and travel. She enjoys producing elaborate photo shoots, working on video projects, live music and board games with friends and family.