Hmong American Farmers Association

Growing community wealth since 2011

Fall CSA Newsletter, Week 4

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Originally published on October 16, 2018
NEWSLETTER:  FALL CSA WEEK 4
HAFA’s Farm Team: Kub Vang, Ka Zoua Xiong and Ka Yang repairing the lock channels on the hoops houses. Once the lock channels are securely in place, spring wire is inserted into the lock channels to secure the plastic sheeting.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to the fourth week of the Fall CSA! 

With the first snow fall of the season behind us, HAFA farmers are feeling more urgency than ever to dig up their roots vegetables and harvest, harvest, harvest. The pack shed and wash facility is seeing a constant stream of farmers as everyone vies for space to prep and store their veggies. Through we are nearing the end of the growing season, we are actually at the start of HAFA’s programming for our farmers. This past Monday, our returning farmer-members attended the annual land lottery to select plots for next year’s growing season. We’re glad to have found space for all of our returning members and look forward to meeting all of our new prospective farmers!

This week, we are delighted to welcome several visitors to the HAFA Farm. Wednesday, Saint Paul Academy and Summit School’s third and fourth grade students will join us on the farm to learn about the Hmong culture, Hmong farming practices, cover crops, food safety and the food hub. Thursday, Senator Matt Little, of District 58, will visit the HAFA Farm to learn a bit about our mission. As always, photos will be added to our FB page when they are available.

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
Asian Greens – 1 bunch
Cauliflower – 1 head
Mixed Onions – 2 pounds
Mixed Potatoes (white) – 3 pounds
Parsley – 1 bunch
Satsumaimo Sweet Potato – 3 pounds
Winter Squash Mix – 2 squash
 
HALF SHARES
Asian Greens – 1 bunch
Cauliflower – 1 head
Mixed Onions – 1.5 pounds
Mixed Potatoes (white) – 2 pounds
Satsumaimo Sweet Potato – 2 pounds
White Turnips – 1 bunch
This week, for the “Asian Greens,” members will receive one bunch of yu choy or one bunch of bok choy. Both greens are delicious when stir-fried with a bit of oil, garlic and soy sauce.
 

RECIPES
Potato and Cauliflower Curry (Aloo Gobi Masala)
From The Kitchn
Photo courtesy of The Kitchn.
 
INGREDIENTS
  • 1 large or 2 small onions, diced small
  • 1 pound (about 6 small) red potatoes, cut into small cubes
  • 1 small head of cauliflower, cut into bite-sized pieces
  • 1-inch nub of garlic, minced or grated on a microplane
  • 1 teaspoon cumin
  • 2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1 (28-ounce) can diced tomatoes in their juices
  • 1/4 cup yogurt
DIRECTIONS
  1. Heat a teaspoon of olive oil in a 4- to 6- quart dutch oven (or heave bottom pan) over medium-high heat. Cook the onions with a half teaspoon of salt until they are soft and translucent. Add the potatoes with another half teaspoon of salt and cook until they are browned on all sides. Add the cauliflower and cook until it is also browned in spots.
  2. Toss in all of the spices and stir until they are fragrant, about 30 seconds. Pour in the tomatoes and their juices. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are soft, 15-20 minutes. For a thicker sauce, remove the lid in the last five minutes of cooking to let moisture evaporate.
  3. Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired. This curry will keep for one week refrigerated or up to 6 months frozen. (If you’re planning on freezing some of it, don’t add the yogurt until you’re ready to serve the curry.)
 

STAFF PROFILE: BAILEY WEBSTER
Meet Bailey Webster, HAFA’s extraordinary Operations Manager! Baiely has been involved in various aspects of organic and sustainable agriculture for over a decade. She has a BS in Horticultural Science from the University of Minnesota, and has worked on several non-profit and for-profit vegetable farms. She ran her own farm for two years before working for the Midwest Organic and Sustainable Education Service (MOSES) as an events coordinator from 2017-18. She lives on a small farm in Wisconsin where she grows garlic as a weekend farmer.