Hmong American Farmers Association

Growing community wealth since 2011

Summer CSA Newsletter, Week 11

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Originally published on September 4, 2018
NEWSLETTER:  SUMMER CSA WEEK 11
Fruit and Veggie Rx program participants, health providers, clinic staff and HAFA staff pose after the dinner celebration.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week eleven of your summer share! Next week will be the final week of the CSA, so don’t forget to post and tag your photos for us to see!

Thanks so much to everyone who stopped by the HAFA booth to celebrate Hmong Minnesota Day at the MN State Fair! We had such a good time seeing your smiling faces. The produce guessing game was a hit and we were thoroughly impressed with people’s knowledge of our more culturally specific produce such as bitter melon, bitter ball eggplant and lemongrass! 

For many people, this week marks the unofficial end of summer and the beginning of the school year. But, for farmers, this time of year marks the beginning of the harvest season. In addition to tending their crops, farmers must harvest and cure many of their crops to prepare them for long-term storage. Curing is especially important for root vegetables, such as onions and potatoes, as it draws out moisture, stabilizes the sugars, and hardens the outer skin to prevent rot. After vegetables are cured, they are transferred to a cooler for storage before they are shipped off to their final destination. We’re proud to announce that many of HAFA’s root vegetables will be served to students attending Minneapolis and St. Paul Public Schools this fall and winter!

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! 
Warning!!! Over half of the fall shares have been sold, don’t miss out on your chance to enjoy delicious fall produce grown by HAFA Farmers.
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!
*Thanksgiving shares are only available for pick-up at the Good Acre on November 15 and 16.
 
HAFA needs volunteers for September and October CSA packing! For more information, please respond to this newsletter or email info@hmongfarmers.com.
 

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

Carrots – 1 bunch
Curly Kale – 1 bunch
Edamame – 1 bunch
Garlic – 1 bunch
Jalapenos – .25 pound
Mixed Cherry Tomatoes – 1 pint
Red Bell Peppers – 1 pound
Red Onions – 1 pound
Slicing Tomatoes – 2 pounds
Zucchini – 1.5 pounds
HALF SHARES
Curly Kale – 1 bunch
Edamame – 1 bunch
Ground Cherries – 1 pint
Jalapenos – .25 pound
Red Bell Pepper – 1 pound
Red Onions – 1 pint
Slicing Tomatoes – 1.5 pounds
 

RECIPE
Photo of Crispy Parmesan Garlic Edamame courtesy of Homemade Hooplah.
Crispy Parmesan Garlic Edamame
from Homemade Hooplah
INGREDIENTS

 

DIRECTIONS

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.

  2. In a medium bowl, add parmesan cheese, garlic powder, salt, and pepper, then mix together. Set bowl nearby.
  3. In another medium bowl, add fresh (or thawed) edamame. (Hint: if thawing edamame, place in a pot of cool water for 5-10 minutes, then drain and pat edamame dry). Add olive oil to bowl and toss with edamame to coat.
  4. Pour parmesan cheese mixture on top of edamame, then stir until edamame is evenly coated.
  5. Spread edamame on prepared baking sheet in an even layer. Bake in the oven for 12-15 minutes or until cheese is melted and browned to your liking.
  6. Let cool for 5 minutes before serving.
 
Frittatas
 

We thought that this week’s CSA contains the perfect vegetables for a frittata. See the infographic below for some inspiration and read more about frittata’s at Epicurious.com.

One important tip:  “While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first.”
Image courtesy of Epicurious (FRITTATA PHOTOS BY DIANA YEN, FOOD STYLING BY ANNA HAMPTON, INFOGRAPHIC BY JUNE KIM)
 

STAFF PROFILE: MEE THOR
 

Mee Thor is the Marketing Officer at HAFA. She joined HAFA in the fall of 2016 as the Executive Assistant. In 2018, she transitioned to the Alternative Markets Program (AMP) team to administer and promote the CSA. Like many Hmong adults, Mee’s parents exposed her to farming at an early age. Working at HAFA has given her a new appreciation for the work that goes into, and responsibility that comes with, growing food. At the farm, Mee enjoys wandering in the flower fields and roaming through vegetable patches to talk with farmers. In her free time, Mee enjoys live music, outdoor activities and photography.