Hmong American Farmers Association

Growing community wealth since 2011

Summer CSA Newsletter, Week 8

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

Originally published on August 14, 2018
NEWSLETTER:  SUMMER CSA WEEK 8
Summer CSA Week 7 full share. Look at all the gorgeous colors. We can’t wait to share what’s inside this week’s box!
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week eight of your summer share! A friendly reminder as we move into the final weeks of the summer share:  vacation holds with a double box request must be placed 2 weeks in advance, we cannot accept double box requests that are made after August 29. 

This week, the HAFA Farm is hosting a dinner to celebrate another year of the HealthEast Fruit and Veggie Rx (FVRx) Program. The FVRx Program is a partnership between HAFA, HealthEast, Fairview Integrated Primary Care and University of Minnesota Phalen Village Family Medicine Clinic that provides access to fresh produce in an effort to combat chronic-diet related diseases. Families are identified through a screening process, then given a prescription for a weekly CSA. The program has grown throughout the years and this year HAFA is proud to be providing CSAs to 100 FVRx families. Pictures from the event will be posted on Facebook later this week.

We’re excited to have Heart of the Heartland (HoH), a student group associated with Carleton College, out on the farm. The mission of HoH is to, “inspire college students to become leaders in agriculture through an interactive and interdisciplinary education.” After touring the HAFA Farm, students dove into packing CSAs for this week’s deliveries. Thank you so much for joining us on the farm HoH!

If you are interested in volunteering with HAFA, please respond to this newsletter. We still have opportunities leading into September and October.

As always, we hope you enjoy this week’s box and happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Fall and Thanksgiving CSAs are still available! 
hafa-farmers-veggies-collage
Fall CSA, 7 weeks

September 27 – November 8
Full Share $200
Half Share $125
Flower shares are sold out
 
Thanksgiving Share
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
 
Sign Up Now!
 

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

Carrots – 1 bunch
Italian sweet peppers – 1.5 pounds
Kohlrabi – 1 bunch
Parsley – 1 bunch
Slicing tomato – 2 pounds
Thai eggplant – 1.5 pounds
Yellow onions – 2 bulbs
Yukon potatoes – 2 pounds
 
HALF SHARES
Carrots – 1 bunch
Cucumbers – 2 pounds
Italian sweet peppers – .5 pounds
Kohlrabi – 1 bunch
Slicing tomato – 1.5 pounds
Thai eggplant – 1 pounds
Yellow onion – 1 bulb
Yukon potatoes – 2 pounds
 

RECIPES
Cucumber Melon Salad, photo and recipe is courtesy of CSA member Jennifer Howison.
Cucumber Melon Salad
from CSA Member Jennifer Howison
INGREDIENTS
  • 1 jalepeño (seeded if less heat is desired)
  • 1 small onion
  • 7-10 sprigs cilantro
  • 1 lime
  • 1 large cucumber, cubed
  • 1 sun jewel melon, cubed
  • neutral oil (such as canola)
  • salt
DIRECTIONS
  1. Dice the jalepeño, onion, and cilantro. Place in a bowl together, and squeeze the lime over the mixture. Allow to sit 10 minutes, or even overnight (this essentially quick-pickles the onion and jalepeño).
  2. Right before serving, cube the cucumber and melon. Mix in a large bowl with the jalapeño/onion/cilantro/lime mixture.
  3. Drizzle with canola oil and sprinkle a pinch of salt. (For dietary reasons, these ingredients may both be omitted).

    Enjoy! This can be eaten many ways, but it’s delicious as a fresh salsa over tacos al pastor, grilled fish, or even the base of the meal with beans, chicken, or tuna added for protein.
 
Thai Eggplant with Basil & Tomatoes (Serves 4)
from The Midnight Baker
INGREDIENTS
  • 1 large eggplant coarsely cubed (don’t peel)
  • 2 large Roma (plum) tomatoes, chopped coarsely (can subtitute with slicing tomatoes)
  • 1 tbs minced garlic
  • 1-2 jalapeño peppers, sliced
  • 1 cup loosely packed basil, coarsely chopped
  • 2 tbs coconut oil

Sauce:

  • ½ cup chicken stock
     icon test
  • ¼ cup low-sodium soy sauce
  • 1 tbs fish sauce
  • 1 tsp cornstarch
DIRECTIONS
  1. Heat a large skillet over medium-high heat. Add the coconut oil and let it melt.
  2. Place the eggplant in the skillet and cook over medium-high heat until it starts to brown; about 3 minutes.
  3. Add the tomatoes, garlic, jalapeño and basil; stir well.
  4. In a small bowl, mix the sauce ingredients and add to the pan, stirring well. Let the sauce bubble then cook for 1 minute.
  5. Garnish with additional coarsely chopped basil and serve over wide rice noodles.
 

STAFF PROFILE: KOU YANG
 
kou-yang

“I have this theory that bitter melon is gonna be the new trend in mainstream produce in the near future, because of all the health benefits it provides. Essentially it’s a superfood, but it just tastes [really bad],” says Kou Yang with an easy laugh.
 
Yang is the Operations Manager for HAFA’s Alternative Markets Program (AMP) and Food Hub team. Before he started working with the Hmong American Farmers Association (HAFA), Yang received his Bachelors of Art in Biology from Gustavus Adolphus College. Afterwards, he honed his knowledge on conservation and sustainability through his work with the Conservation Corps and learned about produce working at a local grocery store.
 
“Like many young Hmong folks, I farmed with my parents all throughout my childhood. That’s where the bulk of my agricultural experience is from,” says Yang. Though he was familiar with Hmong farming practices, it was during his time with the Conservation Corps that Yang’s eyes were opened to the negative effects of soy and corn production on soil health. He was drawn to HAFA’s work because of the different programs. Yang was particularly intrigued by the Research Program, which is structured around educating farmers about sustainable agriculture practices such as crop rotation and cover crops.
 
At HAFA, Yang oversees the packshed and cooler facilities, where farmers are able to wash, package and store their produce right on the HAFA Farm. He also monitors food safety practices to ensure that guidelines are followed. On bustling mornings and evenings, Yang can be found in the packshed receiving and organizing pallets of produce and CSA boxes. He also coordinates volunteers for the CSA pack day, which happens every Tuesday afternoon.
 
“There’s more of a time management skill and balancing of multiple different tasks that is necessary,” says Yang of his role in the organization. While working at HAFA has presented new challenges from previous positions he has held, Yang says that one thing is the same, “I really like the teamwork aspect of working for HAFA and that’s something I look for when I apply for a job.”
 
In his free time, Yang likes hiking, canoeing or kayaking as favorite pastimes that bring him back to his conservation days. Yang also enjoys reading mystery, historical fiction and poetry, stating that he is still “exploring” his preference for literature due to his “growing up with television.”
 
When asked for any parting words, Yang wanted readers to know that, “As a young Hmong staff member, I’m very proud to be with HAFA and helping the Hmong community in the way that I am.”
 
This interview took place in early summer. We are sad but happy to say that Kou is leaving HAFA at the end of August to pursue his love of conservation on the West Coast. Thank you, Kou. We wish you the very best!