Hmong American Farmers Association

Growing community wealth since 2011

HAFA

Summer CSA Newsletter, Week 11

Uncategorized

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.

Summer CSA Newsletter, Week 10

Uncategorized

Originally published on August 28, 2018 
NEWSLETTER:  SUMMER CSA WEEK 10
HAFA Staffers Yao Yang, Mee Thor, and Stephanie Herr at the 2017 Hmong MN Day at the MN State Fair. This year, Hmong MN Day will happen on September 3rd, 2018.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week ten of your summer share! Have you been cooking anything awesome with your CSA veggies? Are you planning to use HAFA produce to make something delicious for your Labor Day parties? If so, don’t forget to tag us (@hafafarmers) in your photos -we’d love to see your creations.

True Minnesotans know that Labor Day is synonymous with the Minnesota State Fair. This time of year, everyone seems abuzz with the excitement that this yearly ritual brings. Though there are many foods on a stick, consider stopping by the Farmers Union Coffee Shop to support local foods and businesses. If you are waiting until Labor Day to make the trek, stop by Dan Patch Park for Hmong MN Day at the MN State Fair! HAFA will be among many Hmong-led organizations supporting this day of celebration. Stop by and say hi, you may even win a prize! (Hint:  Brush up on your produce list). Hmong MN Day is on Monday, September 3rd, at the MN State Fair.

As a heads up, Labor Day will not affect CSA Deliveries next week. All members can expect to pick up their CSAs at the usual time on 9/5/2018 and 9/6/2018.

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!!! Fall Shares are half way to selling out, 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.
 
 

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

Cherry Tomatoes – 1 pint
Ground Cherries – 1 pint
Hmong Sticky Corn – 8 ears
Mustard Greens – 1 bunch
Red Bell Peppers – 1 pound
Red Potatoes – 2 pounds
Sage – 1 bunch
Slicing Tomatoes – 1.5 pounds
Yellow Onions – 2 pounds
 
HALF SHARES
On Choy – 1 bunch
Red Bell Peppers – 1 pound
Red Potatoes – 2 pounds
Sage – 1 bunch
Slicing Tomatoes – 1 pound
Sweet Corn – 5 ears
Yellow Onions – 1.5 pounds
Things to note: 

  • Hmong sticky corn can be steamed and eaten like yellow corn. It has a chewier, or waxy, consistency.
  • On choy is also known as water spinach. It can be stir fried with a bit of garlic, oyster sauce and fish sauce to add complexity to any dish. The mustard greens can also be prepared in a similar way.
 

RECIPE
 
Fresh Corn Salsa Recipe
from Cookie + Kate
INGREDIENTS
  • 3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
  • 1 cup finely chopped red onion (about ½ medium onion)
  • Optional: 1 diced ripe avocado
  • ½ cup finely chopped fresh cilantro (about 1 bunch)
  • 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
  • ¼ cup lime juice (about 2 limes), to taste
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon fine sea salt

 

DIRECTIONS
  1. In a medium serving bowl, combine all of the ingredients. Stir to combine.
  2. Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
  3. For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
 

STAFF PROFILE: PAKOU HANG
 
pakou-hang-hmong-culture-tour

Pakou Hang is the Executive Director and Co-Founder of the Hmong American Farmers Association (HAFA), a social justice organization that was created to build community wealth among Hmong American farmers and their families. In 2014, she was appointed by the Mayor to the Minneapolis Food Council and is a former member of the Minnesota Pollution Control Agency’s Citizens Board. Her previous professional experiences include providing civic engagement and strategic consulting to national non-profits and philanthropic partners through her firm, WGH Consulting, and serving as the Deputy Vice President of the Children’s Defense Fund in Washington D.C. Pakou completed her Masters in Political Science from the University of Minnesota in 2008 and her Bachelor of Arts from Yale University in 1999. She is a recipient of the Hubert H. Humphrey Public Leadership Award, the Paul and Daisy Soros Fellowship for New Americans, and the Bush Fellowship affiliated with the Bush Foundation.

Summer CSA Newsletter, Week 9

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

Originally published on August 21, 2018
NEWSLETTER:  SUMMER CSA WEEK 9
Miguel Goebel, Food Hub Director, and Ka Yang, Research Associate, greet our 2018 Fruit and Veggie Rx Program participants and partnering clinic staff.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week nine of your summer share! 

Last week, we hosted the second annual Fruit and Veggie Rx (FVRx) Program dinner with our partners from HealthEast Roselawn, HealthEast Rice Street, University of Minnesota Phalen Village Family Medicine Clinic and Fairview Integrated Primary Care. Despite the mid-day thunderstorms, the HAFA staff rallied to pull off a beautiful event. Dr. Anne Keenan spoke for a brief moment stating that the program was not only helping patients combat chronic-diet related diseases, but that the delivery of CSAs brought joy to the entire office. We feel so fortunate to be a part of this program! We believe that nutritious meals are fundamental to overall well-being. More photos from the event will be posted to our FB page later this week.

This Thursday, August 23rd, marks the start of the Minnesota State Fair. Do you and your family partake in the Great Minnesota Get-Together? What are your favorite attractions? HAFA will be taking part in the Minnesota Cooks Day on Sunday August 26th at 12:00 P.M. Stop by the Dan Patch Park, right outside the Grand Stand, to watch a cooking demonstration and hear HAFA Executive Director, Pakou Hang, speak about HAFA’s work. 

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

In solidarity,
The HAFA Family
 
 
MEMBER PHOTOS
Thank you so much for continuing to share your CSA experiences with us on social media. We love seeing your photos and wanted to share a few with you. If you want to share you photos with us, tag @hafafarmers on Facebook, Instagram or Twitter!

This weeks photos are from Laura Zabel, Paula Haeder, Azra Thakur, Matthew Larson and City of Hastings. 
laura-zabel-pickles          paula-haeder-csa-week-7

 
 
azra-thakur-fried-eggplant-potato-dish

 

matthew-larson-flower-csa-week-8          city-of-hastings-csa-week-6

 
 

ANNOUNCEMENTS
Fall and Thanksgiving CSAs are still available! 
Warning!!! Fall Shares are half way to selling out, 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!
 
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

Bitter Ball Eggplant – 2 pounds
Green Beans – 1 pound
Leeks – 3 stalks
Lemon Grass – 1 bunch
Pickling Cucumbers – 2 pounds
Red Sweet Pepper – 1 pound
Slicing Tomatoes – 2 pounds
Sweet Corn – 5 ears
Thai Peppers – .25 pound
 
HALF SHARES
Bitter Ball Eggplants – 1 pound
Green Beans – 1 pound
Korean Sun Jewel Melon – 1 melon
Leeks – 2 stalks
Red Sweet Pepper – .5 pound
Slicing Tomato – 1 pound
Thai Peppers – .25 pound
Things to note: This week your Thai peppers and tomatoes are packed in the same bag. The peppers will not effect the flavor of the tomatoes.
 

RECIPE
Bitter ball eggplants. These eggplants come in a variety of colors from orange, to green, to yellow. Photo courtesy of Mike Hazard.
Pan Fried Bittermelon
from the HAFA Staff
INGREDIENTS
  • 1-2 tablespoons of oil
  • 1-3 Thai chilies (use more or less depending on spice level tolerance)
  • 1 stalk of lemongrass, sliced very thinly at a diagonal (discard the dry outer leaves and use the paler portion near the root end)
  • 1 pound of bitter ball eggplant, sliced (can be cut into wedges, cubed or sliced like tomatoes)
  • salt to taste

 

DIRECTIONS
  1. Heat the oil in a pan over med-low heat and add the chiles and lemongrass; stir for a minute to infuse the oil with flavor.
  2. Add the bitter eggplant slices and stir-fry just until until a bit wilted, but not entirely soft; they should still retain their shape.
  3. Remove from heat and add salt to taste. Serve hot or at room temperature with rice or, even better, sticky rice.
 

STAFF PROFILE: MAT KRISETYA
 

Matius (Mat) Larson Krisetya is the Hmong American Farmers Association’s Operations Director.  Matius’ career started in agribusiness initiating a mint tea farm in Jamaica.  He has 20 years of experience in nonprofit management working with international humanitarian organizations, nonprofits, and with US Federal contractors.  He hold a Masters degree in Urban and Regional Planning school from the University of Wisconsin-Madison, and a BA in Religion/Economics from Goshen College in Indiana.  In his spare time, Mat likes to cook international foods, to having meals together with his wife and two teenagers, play classical guitar, and photography.

Summer CSA Newsletter, Week 8

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

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!

Summer CSA Newsletter, Week 7

CSA, Food Hub, HAFA Farmers, Newsletters, Summer

Originally published on August 7, 2018
NEWSLETTER:  SUMMER CSA WEEK 7
Mee Hang walking with an armful of dahlias from her flower fields (visible in the distance) to her the tent where she will assemble them into artful bouquets.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week seven of your summer share! Can you believe that we are officially in the second half of the summer CSA? Time is really flying and we’re so glad that you’re on this journey with us! Don’t forget to tag @hafafarmers in your Facebook, Instagram or Twitter posts.

This week, HAFA staff filmed a segment for TPT’s “Food for Thought” series. “Food For Thought” is a multimedia TPT project that focuses on childhood nutrition and multicultural, intergenerational food justice work in Minnesota. A special thanks to Susan Thao and her team for joining us on the farm! 

The HAFA Farm also hosted a group of farm-to-school and culinary staff from Minneapolis Public Schools (MPS). This year, they’ve contracted green beans, onions and tri-color carrots from the HAFA Farm. We are so excited for this partnership and MPS’s commitment to providing fresh, locally sourced foods to their students. Thanks for making the trek out on a rainy day to learn about our food hub!

Tonight, Ka Yang, Research Associate, will be participating in a Farm to Table panel hosted by The Coven. Tickets are free with registration. The panel will be discussing, “What factors come into play in getting fresh food from farms to our tables in Minnesota and Wisconsin.” Don’t be shy, join the conversion! We hope to see you there.

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!
 
Volunteering
 

If you are interested in volunteering with HAFA, please contact our volunteer coordinator Kou Yang at kou@hmongfarmers.com to learn about upcoming opportunities.
 

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

Beets – 1 bunch
Bok Choi – 1 bunch
Cauliflower – 1 head
Cherry Tomatoes – 1 pint
Chinese Long Beans – 1 bunch
Cilantro – 1 bunch
Green Garlic – 4 count
Green Onion – 1 bunch
Slicing Cucumbers – 2 count
Sun Jewel Melon – 1 count
Sweet Corn – 8 ears
 
HALF SHARES
Beets – 1 bunch
Bok Choi – 1 bunch
Cherry Tomatoes – 1 pint
Cilantro – 1 bunch
Green Garlic – 2 count
Green Onion – 1 bunch
Slicing Cucumbers – 1 count
Sun Jewel Melon – 1 count
Sweet Corn – 5 ears
A friendly reminder:
Sun Jewel Melon has the crispy flesh of a pear and the mild flavor of a honeydew. This melon is ready to eat and will continue to ripen quickly (within a week from receiving it). If you prefer a firmer flesh, stick it in the refrigerator; and if you prefer a softer flesh, leave it on your counter top. As it ripens, the skin of the melon will turn a deep golden color. Unlike other melons, the skin of the Sun Jewel is edible, so you simply need to cut the melon in half, scoop out the seeds, slice and enjoy!
 

RECIPE
 
Pantzaria Salata: Cold Beet and Garlic Salad (Serves 4)
from The Spruce Eats
INGREDIENTS
  • 2 pounds fresh red beets (or 2 cans of sliced beets (discard liquid))
  • 2  to 3 cloves garlic (minced) – substitute green garlic
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • Dash sea salt (or to taste)
  • Dash pepper (freshly ground, to taste)
DIRECTIONS
  1. Remove leaves, leaving about an inch of stem, and don’t cut the taproot. Wash gently, being careful not to break the skin, and place in a pot of cold water to cover.
  2. Bring to a boil and cook until firm but cooked, about 40 to 50 minutes. Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
  3. Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.
 

STAFF PROFILE: TOUCHAO YANG
 

Touchao Yang was specifically looking to work with the Hmong community, when he joined the HAFA team. Born and raised in Laos, he and his family moved to the United States when he was 13 years old. Yang is now a senior at St. Cloud State University studying Information Systems, but he holds onto his cultural roots.

“I like to help people, especially the Hmong community,” says Yang. He says this passion stems from witnessing, firsthand, the obstacles that his parents faced moving to the U.S. The language barrier in particular was challenging for his family to navigate in the first year. “I want to use [their experience] to inspire myself to get out there and help others.”

At HAFA, Yang is doing just that as the Project Assistant. Working with Rebecca Yoshino, HAFA’s GAP/Procurement Specialist, Yang spends most of his time in the fields speaking with farmers and interpreting as needed. In this role, he’s been able to cultivate deeper relationships with the farmers using his “own language.” To Yang, being able to speak Hmong in a professional setting is a unique experience that he cherishes.

In his spare time, Yang enjoys playing badminton and soccer. He’s played competitive soccer since high school and competed at the 38th Annual Hmong Freedom Festival this past June/July. (Also known as “J4” or “The Soccer Tournament,” this festival is one of the largest Hmong cultural celebrations in the nation). One of his favorite things to eat is cucumber prepared in the same style as papaya salad. “I could eat it everyday,” he says. Lucky for him, cucumbers are aplenty on the HAFA Farm.

Yang will be leaving HAFA at the end of this week to pursue his studies. But his time spent at the farm has been fruitful. “I’ve learned a lot from the farmers and HAFA,” says Yang. “The way they’ve appreciated my work has helped me grow as a person.”

Best of luck, Touchao! You will be missed. Ua koj tsaug.

Summer CSA Newsletter, Week 6

CSA, Food Hub, HAFA Farmers, Newsletters, Summer, Uncategorized

Originally published on July 31, 2018
NEWSLETTER:  SUMMER CSA WEEK 6
Vang Moua, clearing the last of her onions from the field. She’s getting ready to plant a second round of mustard greens which will be harvested in early fall.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week six of your summer share! Let us know what you’re creating with your CSA veggies by tagging @hafafarmers on Facebook, Instagram or Twitter. We hope you’ve been enjoying your vegetables and can’t wait to share this week’s box with you.

As indicated in the photo above, many HAFA farmers practice succession planting which allows them to make the most of the growing season. In succession planting, once a particular vegetable has been harvested, and the plant no longer producing, the farmer will pull it, till the land, and replant with a new crop. It takes careful planning and diligence for this type of farming to work; and for most HAFA farmers, it comes instinctually from years of experience. After two and a half months of production, many of our farmers have transitioned to their second and third plantings for late summer and early fall harvests. We are excited to continue sharing the fruits of their labor with you.

This week, photographer Katie Cannon came out on the HAFA Farm to capture photos for the Minnesota Cooks calendar. Minnesota Cooks is a program of the Minnesota Farmers Union, “Celebrating Minnesota family farmers, Minnesota grown food, and the restaurant and home chefs who turn that bounty into terrific meals.” Every year, they host a Minnesota Cooks Day at the Minnesota State Fair. This year, HAFA was selected to be a featured farm and we have been partnered with our long time friends at the Birchwood Cafe. Such a fun way to round out the summer -celebrating at The Great Minnesota Get-Together!

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

If you are interested in volunteering with HAFA, please contact our volunteer coordinator Kou Yang at kou@hmongfarmers.com to learn about upcoming opportunities.
 
WHAT’S IN YOUR CSA BOX?
This week you can expect the following in your CSA box:
FULL SHARES

Carrots – 1 bunch
Globe eggplant – 2 count
Green bell pepper – 1 pound
Jalapeno peppers – .5 pound
Korean Sun Jewel Melon – 1 count
Lemon Balm – 1 bunch
Onion, bunched – 1 bunch
Purple Cabbage – 1 head
Sweet corn – 7 ears
Swiss Chard – 1 bunch
 
HALF SHARES
Carrots – 1 bunch
Green bell pepper – 1 pound
Onion, bunched – 1 bunch
Purple Cabbage – 1 head
Sweet Corn – 5 ears
Swiss Chard – 1 bunch
Zucchini – 2.5 pounds
Things to note:
The Korean Sun Jewel Melon has the crispy flesh of a pear and the mild flavor of a honeydew. This melon is ready to eat and will continue to ripen quickly (within a week from receiving it). If you prefer a firmer flesh, stick it in the refrigerator; and if you prefer a softer flesh, leave it on your counter top. As it ripens, the skin of the melon will turn a deep golden color. Unlike other melons, the skin of the Sun Jewel is edible, so you simply need to cut the melon in half, scoop out the seeds, slice and enjoy!
 

RECIPE
Swiss Chard with Garbanzo Beans, Photo courtesy of The Kitchn, Image credit: Joe Lingeman.
Swiss Chard with Garbanzo Beans (Serves 4-6)
from The Kitchn
 
INGREDIENTS
  • 2 pounds Swiss chard, preferably rainbow chard
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)
  • 2 tablespoons finely chopped shallot –or onions from this week’s CSA
  • Pinch red pepper flakes
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • Salt
  • Freshly ground black pepper
DIRECTIONS
  1. Wash the chard leaves and stems well in a large sink of cold water. Shake off the excess water, but do not dry the chard.
  2. Tear the stems from the leaves and chop the stems crosswise into 1/2-inch pieces; set aside. Stack the leaves and coarsely chop them. Keep the stems and leaves separate.
  3. Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp and browned, about 3 minutes. Stir in the shallot and red pepper flakes and cook, stirring often, until the shallot softens, about 2 minutes.
  4. Add the chard stems and beans. Cook, stirring occasionally, until the stems soften, about 4 minutes. Stir in the leaves a handful at a time until wilted. Cover and cook, stirring occasionally, until the chard is tender, about 5 minutes. Taste and season with salt and pepper as needed. Serve hot.
 
sweet-corn-hafa-farm
Fresh sweet corn on the HAFA farm. Photo by HAFA staff.
Elote (Serves 6)
from The Noshery
INGREDIENTS

  • Vegetable oil for brushing
  • 6 ears corn, shucked
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Mexican crema
  • 2 garlic cloves, minced
  • ½ cup queso fresco or cojita cheese crumbles
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ cup finely chopped cilantro
  • kosher salt
  • lime wedges

DIRECTIONS

  1. In a small bowl combine mayonnaise, sour cream, and garlic. Mix until well combined, set aside.
  2. Spread cheese crumbles on a plate, set aside.
  3. In a small bowl combine chili powder, cayenne paper, and 1 teaspoon salt, set aside.
  4. Brush grill grate with vegetable oil. Heat grill to high heat.
  5. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred, about 10 minutes.
  6. Immediately brush the corn with mayonnaise mixture. Roll corn in cheese crumbles sprinkles with chili powder mixture and cilantro. Squeeze lime over corn and serve immediately.
 
Freshly picked Korean Sun Jewel Melon, from HAFA farmer Tim Vang.
Sun Jewel Melon Soup (Serves 4)
adapted from The Food Network
INGREDIENTS
  • 1 Sun Jewel Melon, sliced (about 3 cups)
  • 3 lemons, juiced
  • 1 cup non-alcoholic sparkling cider or apple juice
  • 2 to 3 teaspoons granulated sugar, optional
  • 1/4 cup cold water, optional
  • 1 small cucumber, peeled, seeded and diced
  • Kosher salt
  • Freshly ground black pepper
DIRECTIONS
  1. Place the melon in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed.
  2. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
  3. Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

STAFF PROFILE: REBECCA YOSHINO
 
Rebecca Yoshino joined the HAFA AMP team in December 2017 serving the role of GAP and Procurement Specialist. She has been involved in all aspects of organic farming over the last 20 years on various sized mixed vegetable and orchard operations, most recently serving as the director of Wozupi Tribal Gardens in Prior Lake, MN. She has also worked with a number of Native American tribes and tribal organizations helping to develop regional food production, food safety and education programs that support tribal and regional food sovereignty initiatives. In her spare time Rebecca enjoys exploring flavors of the world through cooking and traveling, being active and outdoors with her beautiful family and discovering new music.