Hmong American Farmers Association

Growing community wealth since 2011

Fall CSA Newsletter, Week 3

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Originally published on October 9, 2018
NEWSLETTER:  FALL CSA WEEK 3
Conservation Corps removing buckthorn during their 2017 learning and volunteer day on the HAFA Farm.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to the third week of the Fall CSA! 

Every week, the temperature dips a little lower and, with each dip, we get closer to the first frost of the season. HAFA Farmers have been busy braving the rain and cold to dig up their root vegetables (potatoes, carrots, sweet potatoes) and harvest the rest of their greens. On the HAFA farm, we’ve set up to shipping containers equipped with heaters to cure some of these crops and get them ready for cold storage. With each step, we are moving closer to the end of the growing season and the closing of the farm until 2019. 

This Thursday, CSA members can stop by the Seward Co-op Franklin store to say hi to HAFA Staff. We will be tabling from 4:30 PM to 7:00 PM and sampling some ground cherries -yum!  We’re excited and grateful to be this month’s recipients of the Seward SEED Grant! Community member can support HAFA by rounding up their register totals for the entire month of October. We hope to see you there!

On Friday, we welcome back the Conservation Corps on the HAFA Farm! They will join HAFA Staff to learn about food and social justice and then spend part of their day volunteering on the farm. Our relationship with Conservation Corps goes back to 2015. When they out to the farm that year, they assisted our team in putting roofs on the now iconic red sheds that can be seen from Highway 52. Check our Facebook page for updates and photos!

Scroll down for a peak at what’s inside your CSA boxes this week, recipes and more! Don’t forget to tag us on social media (@hafafarmers) so we can see what you’re cooking up at home.

As always, happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Sign up for a Thanksgiving and ArtCrop Share!
Shares are going fast so don’t delay!
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
ArtCrop Share*
Pick-up November 15 and 16
$25

Featuring a handcrafted, one-of-a-kind art piece crafted specially for share members!
Sign Up Now!
*Thanksgiving and ArtCrop shares are only available for pick-up at the Good Acre on November 15 and 16.
 

WHAT’S IN YOUR CSA BOX?
This week you can expect the following in your CSA box:
FULL SHARES
Carrots – 2 pounds
Green Peppers – 2 pounds
Ground Cherries – 1 pint
Jalapeños – 1 pound
Jicama – 2 bunches
Leeks – 2 count
Lettuce – l count
Molokai Sweet Potatoes – 3 pounds
Napa Cabbage – 1 count
Sage – 1 bunch
 
HALF SHARES
Beets – 1.5 pounds
Carrots – 2 pounds
Green Peppers – 2 pounds
Leeks – 2 count
Napa Cabbage – 1 count
Sage – 1 bunch
Thai Chili Peppers – 1/3 pound
 

RECIPES
Photo courtesy of Healthier Steps.
Baked Jicama Fries
From Healthier Steps
INGREDIENTS
  • 1 medium jicama
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika, (preferably smoked paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch of cayenne pepper
  • 1/2 teaspoon salt, or to taste
DIRECTIONS

  1. Preheat oven 425°F. Peel jicama and cut into 1/4 inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.

  2. Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt.

  3. Place in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway. Delicious served with ranch dip or guacamole.