Hmong American Farmers Association

Growing community wealth since 2011

HAFA

Summer CSA Newsletter, Week 5

CSA, Food Hub, HAFA Farmers, Newsletters, Summer

Originally published on July 24, 2018
NEWSLETTER:  SUMMER CSA WEEK 5
On the HAFA Farm, Tou proudly shows his cucumbers after cleaning them at the wash station. Photo by Mike Hazard.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week five of your summer share! How were your veggies last week? Do you have any recipes to share? We’d love to see what you make with your CSA goodies, so please don’t forget to tag us @hafafarmers on Facebook, Instagram or Twitter.

Can you believe we are already at the end of July? As we head into August, farmers and staff are gearing up for one of the busiest harvesting months. Thanks to the wonderfully warm weather this summer, the farmers are already harvesting corn! We’re excited to include some of Vang Moua’s sweet corn in this week’s CSA along with Tou’s pickling cucumbers (pictured above), and other bounties from the HAFA Farm (scroll down to find out what’s in this week’s CSA box).

Last week, HAFA staff members participated in a Hmong language and etiquette course with Tzhianeng Vang, a Hmong language and cultural lecturer. In addition to learning simple phrases in Hmong, HAFA staff also learned about basic word structures, the different dialects of the Hmong language and the significance of word play and riddles in the Hmong culture. A special thank you, or “ua tsaug” to Tzhianeng Vang for sharing his wisdom with us. 

A friendly reminder: Shares that were prorated to 8 weeks will start delivery, this week, on July 25 and 26.

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 Share $70
 
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
Dill – 1 bunch
Green Beans – 1 pound
Kale – 1 bunch
New potatoes – 2 pounds
Pickling cucumbers – 1.5 pounds
Red bunching onions – 1 bunch
Sweet corn – 7 ears
Yellow bunched onions – 1 bundle
HALF SHARES
Cauliflower – 1 head
Dill – 1 bunch
Green Beans – 1 pound
Kale – 1 bunch
New potatoes – 1 pound
Pickling cucumbers – 1.5 pounds
Red bunching onions – 1 bunch
Sweet corn – 4 ears
Things to note:
This is the last week of green beans for a while. We bid this CSA staple a sad (or happy) farewell, and thank the plants for providing food for us all season. It tickles us to say that these green beans are leaving on a slightly ugly, but delicious, note! 
 

RECIPE
 
Roasted Garlic Cauliflower (Serves 6)
 
INGREDIENTS

  • 2 tablespoons garlic, minces
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

DIRECTIONS

  1. Preheat the over to 450 degrees F.
  2. Grease a large casserole dish
  3. Pour your olive oil into a resealable bag, and garlic and cauliflower. Shake to mix.
  4. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  5. Bake for 25 minutes, stirring halfway through.
  6. Top with Parmesan cheese and parsley and broil for an additional 3-5 minutes or until golden brown.
 
Bunched kale on the HAFA farm. Photo by Mike Hazard.
Raw Kale Salad (Serves 6)
 
INGREDIENTS

  • 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 ripe avocado
  • 1/2 lemon, juiced
  • salt and pepper
  • Optional: feta or parmesan cheese, olive oil, toasted nuts or seeds (sesame or sunflower)

DIRECTIONS

  1. Place the kale in a large bowl.
  2. Using clean hands, squeeze the avocado into the bowl and massage the avocado into the kale until the leaves relax, about 5 minutes.
  3. Add the lemon juice, salt and pepper. Toss to coat.
  4. Serve as is or add optional toppings.
 
sweet-corn-hafa-farm
Fresh sweet corn on the HAFA farm. Photo by HAFA staff.
Sweet Corn Pudding (Serves 4)
INGREDIENTS

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon cayenne pepper
  • 2 eggs, beatn
  • Salt and greshly ground black pepper
  • Kernels scraped off the cobs of 6 medium ears of sweet corn
  • Crispy fried onion rings

DIRECTIONS

  1. Heat the oven to 350 degrees F. Butter a medium casserole dish.
  2. In a large bowl, combine the milk, cream, cheese, cayenne, eggs, salt and pepper. Add the corn and mix will.
  3. Pour into a casserole dish and bake for 35 minutes, or until set and golden brown.
  4. Let cool slightly, then top with the crispy onion rings and serve.

STAFF PROFILE: KUB VANG
Before joining the HAFA team, Kub Vang was an auto technician for 10 years. He has always liked working with his hands, so it was a natural fit when Vang took on the role of farm hand in 2016. In his role, he assists the farm manager in overseeing farm maintenance, helps farmers with tilling and coordinates much of the logistics for farmer trainings in the “off” season.

Vang spent many summers playing in his grandparents’ garden, and would eventually shadow them in the fields. These memories resonate with Vang as he wishes to own a farm one day, perhaps raise a small amount of livestock and manage his own high tunnels.

A hunting enthusiast, Vang looks forward to the cooler weather of fall. As the seasons change, he prepares for water-fowling (particularly geese and ducks) -his favorite sport.

Summer CSA Newsletter, Week 4

Uncategorized

Originally published on July 17, 2018
NEWSLETTER:  SUMMER CSA WEEK 4
Created by Passenger for The Bush Prize for Community Innovation, this video beautifully encapsulates the heart of HAFA’s mission and work. 
 

Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week four of your summer share! How did you enjoy your produce last week? Thank you to everyone who shared your wonderful photos with us. We enjoyed seeing the inspiring photos that ranged from paintings of our flowers to artfully arranged produce. If you would like to share your photos with us, tag @hafafarmers on Facebook,Instagram or Twitter. You might even see them in an upcoming newsletter!

As some of you may remember, HAFA was one of seven 2017 Bush Prize for Community Innovation winners. The video above captures the many facets of HAFA’s work, and we feel it really illustrates the heart of our mission: “To advance the prosperity of Hmong American farmers through cooperative endeavors, capacity building and advocacy.” We wanted to share this video with all of you because your support plays a direct role in our ability to advocate for our farmers and community. From the bottom of our hearts, thank you.

For the second week in a row, HAFA is hosting a group of high school students participating in Metropolitan State University’s Upward Bound program. We are so excited to have this group of inquisitive and high energy students volunteer with us again! Let’s give three cheers to Metro State University, Andrew Cseter, Director of TRIO College Access and College Success Programs, and the Upward Bound participants for supporting local foods! Hip-hip-hooray!
metro-state-UBMS-students-hafa-farm
07/18/2018:  Metropolitan State University Upward Bound Math and Science participants visit the HAFA farm for a volunteer day.
A few reminders:

  • Shares that were prorated to 9 weeks will start delivery July 18 and 19.
  • Shares that were prorated to 8 weeks will start delivery July 25 and 26.

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 Share $70
 
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
Cauliflower – 1 head
Cucumbers – 2 pounds
Fingerling Potatoes – 2 pounds
Ong Choy – 1 bunch
Onions – 1 bunch
Shallots – 1 bunch
Thai Basil – 1 bunch
Zucchini – 2 pounds
HALF SHARES
Carrots – 1 bunch
Cucumbers – 2 pounds
Green Beans – 1 pound
Ong Choy – 1 bunch
Onions – 1 bunch
Shallots – 1 bunch
Thai Basil – 1 bunch
Zucchini – 1 bunch

 

Things to note:

  • This week, HAFA instructed our farmers to not wash the Thai basil so you will notice that the bunches of basil may have some soil on it. This was in an effort to help preserve the Thai Basil and have it keep longer. Please rinse your basil thoroughlyonly when you are ready to use it. This may seem strange, but keeping water way from the leaves will prevent the edges of the leaves from turning dark and/or wilting.
  • Your CSA boxes contain young shallots, which can be used in place of onions. Each shallot bulb contains a cluster of smaller bulbs much like garlic. The shallots do not need to be refrigerated.
  • Ong choy, sometimes call Chinese spinach or water spinach, may be an unfamiliar green to most CSA members. The stems are slightly tough compared to the leaves but edible. If you prefer, you may choose to pluck the leaves and discard the stem. Ong choy is delicious when sauteed or wilted with a little bit of garlic and oil (see recipe below).
 

RECIPE
ong-choy
 
Stir-Fried Ong Choy (Serves 4)
from Bounty from the Box: The CSA Farm Cookbook
by Mi Ae Lipe
INGREDIENTS

  • 2 shallots, diced
  • 1 clove garlic, finely minced
  • 1 tablespoon vegetable oil
  • 1 bunch of ong choy, leaves and stems chopped into 1-inch pieces
  • (Optional) 1 tablespoon sambal oelek paste (substitute Sriracha, chili paste or fresh thai chilis)
  1. Using a mortar and pestle, pound the diced shallots and garlic into a coarse paste (or very finely chop the diced shallots and garlic together).
  2. In a skillet, heat the oil over low to medium heat; saute th shallot-and-garlic paste until in turns aromatic, about 3 minutes. Be careful not to burn the garlic or it will turn bitter.
  3. (If using) stir in the sambal paste and saute until aromatic.
  4. Add the ong choy leaves and stems to the pan, stirring until they are thoroughly coated with the garlic, shallots and sambal. Cook until the ong choy is slightly wilted, 2 to 4 minutes (the stems should remain a bit crunchy). Serve immediately.

-Foodista.com
 

FARMER PROFILE: DIA HER
dia-her-posing-next-to-shed
HAFA Farmer Dia Her posing outside her tool shed. Photo courtesy of Steve Gardiner / RiverTown Multimedia.
HAFA farmer Dia Her was profiled by Steve Gardiner, a reporter for the Republic Eagle, and her story was featured in the Farmington Independent. 

Dia has been a member of HAFA since 2014, but just this year she has decided to sell to the HAFA food hub. We’re excited to have included her sugar snap peas in the HAFA CSAs this year and hope to continue helping her expand her farming business! You can read Steve’s profile on Dia here.

Summer CSA Newsletter, Week 3

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

Originally published on July 10, 2018
NEWSLETTER:  SUMMER CSA WEEK 3
tellises-in-high-tunnel
Gorgeous and green! Things in the high tunnel are looking great under the care of Ka Yang, HAFA Research Associate, and the rest of the HAFA Farm Team. Do you know what’s growing on these vines?
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to Week Three of the HAFA Summer CSA Share. We hope you all had a happy Fourth of July and are well rested heading into this new week! Were you able to use your CSA veggies in any party dishes or set out your bouquets for friends and family to enjoy? If you took photos, please don’t forget to tag us (@hafafarmers) on Facebook,Instagram or Twitter! We’ve been enjoying the many photos coming in!

Today (July 10), the HAFA Farm hosted a farm tour for 30 participants who were attending the US Water Alliance’s One Water Summit held in Minneapolis this year. Participants as far away as North Carolina, Mississippi, Washington, and California visited the HAFA Farm and learned about our waterway pollinators and cover crop demonstration plots where we are trying to teach farmers about the importance of cover crops for retaining moisture and filtering water. Thanks to Minnesota Department of Agriculture’s Assistant Commissioner Susan Stokes, for inviting us to participant in this national event. Photos and updates from the tour will be posted to our Facebook page.
 
Last week, your CSA boxes were packed with help from John Lehnen and the Wells Fargo Green Team. A very big thanks to Wells Fargo for coming out to volunteer with us for a second year in a row. (You can view a video about the HAFA Farm and our partnership with Wells Fargo here.)

Packing CSAs take a lot of work and we couldn’t do it without the help of volunteers. If you’re interested in volunteering with HAFA, please respond to this newsletter or contact our volunteer coordinator, Kou Yang, atkou@hmongfarmers.com to learn about upcoming opportunities. 

A Few Reminders:
  • Shares that were prorated to 10 weeks will start delivery July 11 and 12.
  • Shares that were prorated to 9 weeks will start delivery July 18 and 19.

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

In solidarity,

The HAFA Family
 

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

Beets – 1 bunch
Cabbage – 3 lbs
Carrots – 1 bunch
Green Beans – 1.5 lbs
Italian Basil – 1 bunch
Kohlrabi – 1 bunch
New Potatoes – 2 lbs
Peas – 1.3 lbs
Pickling Cucumbers – 1.5 lbs
Radish – 1 bunch
Torpedo Onions – 1 lb
HALF SHARES
Cabbage – 2 lbs
Green Beans – 1 lb
Italian Basil – 1 bunch
Kohlrabi – 1 bunch
New Potatoes – 1 lb
Pickling Cucumbers – 1 lb
Radish – 1 bunch
Torpedo Onions – 1 lb
 

RECIPES
garlic-scapes
 
(Originally published in our Spring CSA Week 3 Newsletter)
Fermentation 101:

Are you a fan of pickled veggies? Well, you’re in for a treat because this week we are going to cover how to use fermentation as a way to preserve veggies from your CSA box. It’s so easy and almost anything from your box can be fermented, so get creative!

What you will need:

  • 1 glass quart jar with a lid or a bowl that you can seal closed (a plate with a weight on top also works)
  • 1-1.5 tbsps non-iodized sea salt
  • 2 cups filtered, non-chlorinated water
  • Any combination of raw vegetables (chopped, shredded or sliced):  Beets, carrots, cauliflower, cucumbers, daikon, garlic, garlic scapes, green beans, green onions, kohlrabi, onions, radishes, sweet or hot peppers, turnips, napa cabbage leaves (for the top), etc.
  • Any combination of herbs and spices:  Bay leaf, black peppercorn, dried chili peppers, fresh basil, fresh chives, fresh dill, fresh ginger, fresh mint, etc.

Directions:
1.  Dissolve 1-2 tablespoons non-iodized sea salt into 2 cups non-chlorinated water for your brine. Add 1 tablespoon first, then taste and adjust as needed.
2.   Mix your veggies and herbs together then place them into a clean quart jar or container with a lid (ceramic crock or a jar with latch lid works, too). Be sure to leave about 2 inches of room at the top of the jar.
3.  Cover the produce medley with the brine (if you need more, use the same ratio of salt to water), leaving about 1-1.5 inches of room from the top of the jar.
4.  Optional:  Fold a small cabbage leaf and press it into the brine, so the water floats above it and the vegetables are completely submerged.
5.  Tightly cover with a screw-on lid or a use a plate over the bowl.
6.  Set your jars in a warm, undisturbed place in your kitchen out of direct sunlight, like the counter top or on top of the refrigerator.
7.  Over the next few days, your brine mixture should bubble. Consider placing a dish beneath your jar to catch any escaping drips.
8.  After 2-3 days, begin to “burp” your jars daily to let the excess gas escape. Do this by unscrewing the lid just enough to hear the gasses release, then quickly tightening it back up.
9.  After 5 days, begin taste testing for you preferred sour/fermented level. Summer vegetables ferment faster than fall vegetables. Five to seven days will typically be enough time in the summer.
10.  The longer the vegetables ferment in the heat, the sourer they will become. Once they reach your preferred flavor, store in the refrigerator or a cool dark place, like a root cellar. They will store for months.
11.  Serve chilled as a fermented side or to spice up any meal.
 
Creamy Green Bean and Mushroom Soup (Serves 8)
from Bounty from the Box: The CSA Farm Cookbook
by Mi Ae Lipe
INGREDIENTS

  • 2.5 cups finely chopped onion
  • 5 tablespoons butter
  • 1 pound mushrooms, diced
  • 1/3 cup flour
  • 1 teaspoon paprika
  • 6 cups vegetable stock
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 1.25 cups heavy cream
  • Pinch of nutmeg
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper

     Fried Shallots

  • 1/3 cup flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 cup shallots (substitute torpedo onions), thinly sliced and separated
  • 1 cup vegetable oil
  1. Prepare the soup:  In a large stockpot, sauté the onion and butter for 10 minutes over medium-low heat. Add the mushrooms, flour, and paprika, and stir until the butter is absorbed.
  2. Add the vegetable stock and green beans, and bring to a simmer, stirring occasionally. Simmer 10 minutes, or until the beans are tender.
  3. Add the heavy cream, nutmeg, salt, and black and cayenne pepper. Heat through, and adjust the seasoning to taste.
  4. Prepare the fried shallots: Toss the flour, paprika, salt, and black pepper with the shallots to coat. Remove the shallots from the mixture, shaking off excess flour. Fry in hot oil in a skillet until crisp and golden brown. Then drain the shallots on a paper towel.
  5. Top the soup with the fried shallots, and serve.

-Blue Heron Coffeehouse, The Bluff Country Co-op Cookbook
 

STAFF PROFILE:  MARYAM YAH
maryam-yah
Maryam grew up in Saint Paul, and has spent much of her life around farming. She graduated from St. Catherine University in 2017 with a Bachelors in Accounting; and promptly joined the HAFA team as bookkeeper. 

Maryam loves Hmong culture and searches for connections between the younger and older generations. She feels that farming is one of many pathways that will spark an interest among younger generations. She has, personally, gained a deeper understanding of farming and its role in Hmong history and culture through helping her family with their transplant business.

In her spare time, Maryam seeks out adventure and travel. She enjoys producing elaborate photo shoots, working on video projects, live music and board games with friends and family.

Summer CSA Newsletter, Week 2

CSA, Food Hub, Friends of HAFA, HAFA Farmers, Land Access, Newsletters, Summer, Uncategorized

Originally published on July 3, 2018
zinnias-hafa-farm
Red, white and bloom! From zinnias, to snap dragons, to baby’s breath, the HAFA farm is decked out in colorful blossoms.
 

Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to Week 2 of the HAFA Summer Share. How did everything go last week? Did you like the veggies? We would love to hear about your experiences and see what you’re cooking up with your fresh veggies. Don’t forget to tag us on Facebook, Instagram or Twitter.

A few reminders:

  • Shares that were pro-rated to 11 weeks will start delivery this week. These members will receive their first shares on July 5th.
  • Shares that were pro-rated to 10 weeks will start delivery July 11 and 12.
  • Due to July 4th falling on a Wednesday, ALL CSAs will be delivered on July 5th during their normal estimated delivery times. 

 

Big things are happening on the HAFA Farm. Just last week, the local well vendor, Kimmes-Bauer Well Digging, dug an agricultural grade well on the eastern parcel of the HAFA Farm. (For those who do not know, the HAFA Farm is bisected by Highway 52.) The land to the west of the highway has had irrigation and running water for several years now, but the land to the east of the highway has not. As a result, produce on the eastern parcel have suffered during long periods of hot and rainless summer days. In a few weeks, a transformer will be installed and the well will be up and running. This is exciting progress for HAFA farmers and one of many steps we are taking to support Hmong farmers. 

HAFA was also recently visited by a group of students from Chatham University (Pittsburg, Pennsylvania). They were here with their Food Studies professor, Nadine Lehrer, to learn more about Midwestern agricultural systems. The students met with HAFA Farm Manager and Co-Founder, Janssen Hang, and the HAFA Farm Team to learn about Hmong sustainable farming practices, food hub management, and HAFA’s values surrounding community wealth building. Thank you Chatham University students for taking time out of your schedule to spend a rainy day on the HAFA Farm!

Finally, Happy Independence Day to all! We hope you enjoy this week’s box and, as always, happy eating.

In solidarity,
The HAFA Family
 

CSA PICK-UP INFORMATION & GUIDELINES
Delivery Days and Pick-up Time Window
As a friendly reminder, this week all CSAs will be delivered on Thursday, July 5th, but will follow the same time frames below.

WEDNESDAY       
HealthEast Roselawn – 9:45 AM
YWCA Midtown – 10:35 AM – 8:00 PM
United Noodles – 10:55 AM – Thursday, 8:00 PM
Fairview Integrated Care – 11:25 AM
City of Minneapolis Public Works – 12:10 PM – Thursday, 4:30 PM
Hyatt Regency Hotel – 12:35 PM – Thursday, end of day
YWCA Downtown – 1:00 PM – 8:45 PM
Washburn Center for Children – 1:30 PM – Thursday, 6:00 PM
Common Roots Café – 2:30 PM – 9:00 PM
YWCA Uptown – 3:00 PM – 11:00 PM
Pillsbury House and Theatre – 3:30 PM – Thursday, 6:00 PM
Fairview Southdale – 4:00 PM – end of day
Westin Edina Galleria – 4:15 PM – Thursday, end of day
 
THURSDAY           
YMCA West Saint Paul – 9:35 AM – 9:45 PM
Girl Scouts River Valleys – 10:00 AM – end of day
YMCA Downtown – 10:30 AM – 9:45 PM
HealthEast Rice Street – 11:00 AM
Fairview Stinson – 11:45 AM – end of day
Fairview Pharmacy – 12:15 PM – end of day
Fairview Energy Park – 12:45 PM – end of day
Nexus Community Partners – 1:00 PM – 4:30 PM *
Springboard for the Arts – 1:30 PM – 6:30 PM
HealthEast Phalen – 2:30 PM
Mississippi Market – 2:50 PM – 9:00 PM
YMCA Hastings – 3:30 PM – 7:00 PM *

*Please contact Mee Thor if you need to pick up beyond the hours listed.
 
Picking Up Your CSA

At the time of delivery, each site will receive a checklist listing all the members at the location and what type of share they are signed up for.

There will only be enough shares for the names listed on this sheet.

The boxes will be labeled with HAFA’s name, the share type (full/half/flower) and the pick-up site. (There will also be a number on the label, but members do not need to worry about this as it is just to assist us in counting the boxes).
 
Sample CSA Label:
csa-label
Since the boxes are not labeled with names, members are responsible for claiming the correct share and checking off your names at time of pick up. (Some sites will have a staff member handling the checklist and distribution of the boxes so just provide your name).

Please note: Half and full shares come in different sized boxes. Only grab the share size you are subscribed to. 
 
Full Share Box:
Half Share Box:
Flower shares will arrive in a black water pail:
Missing Box or Name Not Listed on Checklist

If you have any questions, your share is missing or your name is not listed on the checklist, immediately contact Mee Thor at mee@hmongfarmers.com or call 651-493-8091. Please do not claim a share unless you have been given an okay by a HAFA staff member.
 
Late Pick-Ups

If you anticipate being late for a pick-up, please contact your site coordinator or Mee Thor immediately. Shares that are not claimed be the pick-up deadline (listed above) will be donated.
Vacation Holds

If you are traveling or unable to pick up your share, you may put a “vacation hold” on your box by logging into your account and selecting “Holds” from the left-hand menu. This will alert us not to pack your box that week. HAFA needs at least two week’s notice.

You can also choose to donate your share, receive an additional share upon your return, or arrange for a friend to pick up your share while you are away (will not require a hold).

The CSA ends on September 13, 2018. If you anticipate traveling during this week, plan in advance and request your double box for a prior week.
 

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

Beets – 1 bunch
Broccoli – 1.5 pounds
Chives – 1 bunch
Garlic Scapes – 1 bunch
Kohlrabi – 1 bunch
Lettuce – 2 heads
New Potatoes – 2 pounds
Scallions – 1 bunch
Malabar Spinach – 1 bunch
Zucchini – 2 pounds
 
HALF SHARES
Broccoli – 1 pound
Chives – 1 bunch
Garlic Scapes – 1 bunch
Lettuce – 1 each
Malabar Spinach – 1 bunch
New Potatoes – 1 pound
Zucchini – 1.5 pounds
This week your CSA contains malabar spinach, which may be an unfamiliar leafy green. Malabar spinach can be eaten raw or cooked, and it can be used in place of your standard spinach or favorite greens.
 

RECIPES
Farmer Vang Moua sorting her potatoes. Photo courtesy of Mike Hazard.
Potato Salad with Garlic Mayonaise and Chives (Serves 4)
Epicurious August 1994
 
INGREDIENTS

  • 2 pounds small boiling potatoes (about 1 to 1 1/2 inches in diameter)
  • 3 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
  • 3 1/2 tablespoons fresh lemon juice plus additional to taste if desired
  • 1/3 cup mayonnaise
  • 1 tablespoon hot water
  • 1/4 cup chopped fresh chives
  1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
  2. While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
  3. Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
  4. Serve salad at room temperature.
 
Zucchini clean and sorted. Photo courtesy of Photo courtesy of Mike Hazard.
Grilled Broccoli or Zuchinni (Serves 4)
Taste of Home
 
Though originally published using only broccoli, we thought that this recipe would also be a delicious way to prepare the zucchini in this week’s CSA.
 
INGREDIENTS

  • 6 cups fresh broccoli spears (or zucchini spears)
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup grated Parmesan cheese
  • Shaved Parmesan cheese and purple basil leaves, optional
  1. Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
  2. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with shaved Parmesan and fresh basil.

STAFF PROFILE:  KA YANG

Interviewed and written by Kat St. Martin-Norburg
ka-yang-high-tunnel
Ka Yang grew up around agriculture. As a child, she spent her time helping her parents farm, but it wasn’t until college that she realized that she wanted to spend her career working outdoors. She completed a Bachelors of Science in Environmental Science Management and Policy with an emphasis in Soil Science, and then came to work at HAFA as a Research Associate.
 
“I found myself living in the city going to college, and it was all concrete and a lot less green space, I wasn’t really a big fan of working in cubicles or working inside buildings. That kind of gravitated me back to gardening and agriculture[…] That’s how I found myself doing this kind of stuff because it felt more natural,” Yang said
 
Yang spends most of her time researching in the high tunnels, which are structures on the HAFA farm that allow controlled conditions to grow crops in. Currently, she’s also working with the University of Minnesota Grossman Lab to research the effects of cover crops and Hmong farming practices and the effects on the soil. Yang is also doing low tunnel research in an effort to demonstrate their effectiveness to the Hmong farmers.
 
“That’s a push to help the Hmong farmers see what investing in more technological agriculture can do for you. Although high tunnels are really big and expensive, you can pretty much make back that cost during the year. It’s kind of a way to help Hmong farmers see it happen, because there’s a lot of this seeing is believing mentality, and they want to see it work,” said Yang.
 
HAFA is a unique organization because the majority of the staff and leadership are Hmong or minority, and Yang appreciates that unique atmosphere because she gets to use her Hmong language and culture to her advantage.
 
“I actually do get to use my Hmong and communicate with the Hmong farmers. It’s actually helped me learn Hmong again because I know I’m not the best Hmong speaker. Being Hmong at HAFA is a huge factor because it’s part of who you are, and it’s something that you have to use everyday, which is nice,” Yang said.
 
Outside of work, Yang enjoys doing what she describes are the “typical Millennial activities,” such as: eating food, and going thrift shopping.
 
“I watch so many food tutorials online like BuzzFeed Tasty, and a lot of cooking clips, mostly in Southeast Asian foods. I also like to thrift, I like to go to what I call the “Ultimate Goodwill” which is the Goodwill Outlet in St. Paul. I really like the Wabasha Brewery because Taco House is right down the block, and they let you bring in food, so you go to Taco House and get your taco and bring that to the Brewery and you’ll have a good night.”

See What’s Happening at HAFA

CSA, HAFA Farmers, Newsletters, Trainings, Winter

 

HAFA CSA Newsletter Originally Published on February 23, 2018
 
E-Newsletter
2018-post-harvest-handling-training
Dear CSA Members,

Greetings from the HAFA Farm! The farm has been resting this winter, but farmers and staff have been busy with trainings. Farm Planning, Soil Health, Good Agricultural Practices (GAP), Post-harvest Handling and Break-even Analysis are just a few of the many training topics covered so far. With less than a month before the farm opens up, staffers are also conducting one-on-one meetings with farmers to finalize farm and crop plans for a successful growing year.

Spring is right around the corner, so don’t forget to sign up for your 2018 HAFA CSA! By signing up for a CSA, you are helping farmers get a jump start on the growing season. Not only are you committing to eating fresh produce, you are investing in local farmers and your community.

Stop by one of our meet and greets to learn more about HAFA and the CSA. We hope you can join us!
Sign Up Now!
 
2017-csa-fair-yao-yang
CSA MEET & GREETS
March 6:  YWCA Midtown (members and employees only), 5:00 PM – 6:30 PM

March 7:  Pillsbury House + Theatre (open to public), 4:30 PM – 6:00 PM

March 8:  West Saint Paul YMCA (open to public), 5:00 PM – 6:30 PM

March 9:  Wilder Foundation (employees only), 11:30 AM – 1:00 PM

March 12:  YWCA Downtown (members and employees only), 5:00 PM – 6:30 PM

March 15:  City of Minneapolis Public Service Center (employees only),
11:00 AM – 1:00 PM

March 17:  United Noodles (open to public), 11:00 AM  – 12:30 PM

March 19:  Fairview Stinson (employees only), 9:00 AM – 10:30 AM

March 19:  Fairview Energy Park (employees only), 12:00 PM – 1:30 PM

April 21:  Seward Co-op CSA Fair (open to public), 11:00 AM – 2:00 PM

 

More dates to be announced!

Season’s Greetings from HAFA!

Friends of HAFA, HAFA Farmers, Winter

HAFA

Season’s greetings from the HAFA staff! The farm is closed and covered with a bed of snow. We just finished a series of one to ones with our farmers and their children. And we are completing our budget and planning for 2018. Can you believe the holiday season is upon us? It’s the time of year that people gather with their families and friends to reflect on the past year and celebrate community. At HAFA, we have a set of core values that guide our work, and it’s especially prominent during this time of celebration. These values are varied, but some of our core values include focusing on the farmer and his or her family and a strong commitment to innovation and building community. It was those values that were exalted when we were recently awarded the Bush Prize—a recognition given to organizations that have a track record of making great ideas happen. Thank you to the Bush Foundation for this award and hurray to HAFA, our farmers and to all of you for supporting our work!

In this season of reflection, we wanted to review some of our key accomplishments this year:

  • Added five new staff members to the organization for a total of 14 full time staffers
  • Completed a full season of growing specialty crops in the high tunnel to test the efficacy of certain crops in maximizing profits with minimal labor

High Tunnel

  • Acquired a 16 foot, refrigerated truck to deliver our CSA and wholesale contracts year round

Truck

  • Welcomed over 800 visitors to the HAFA Farm

Farm

  • Incorporated the Vameng Produce Value Added Cooperative for bulk purchasing
  • Collaborated with ArtCrop to introduce art into this year’s Thanksgiving CSA

ArtCrop

YaoLastly, at our annual brain dump – an event where we reflect on the previous year, refine our systems and lastly, write guidance documents to archive our core procedures – we asked ourselves, “How do our core values influence the spirit of our work?” One person who immediately answered that question was Yao Yang, Organizer and HAFA’s Food Hub Director for the past three years.

Yao said, “When I first started [at HAFA], I really didn’t understand what it meant to focus on farmers. [All] I knew was that I wanted to serve farmers… [But] now that I’ve worked with HAFA all these years, I see it– serving farmers isn’t just helping them, but creating conditions where they can help themselves. [The spirit of my work] is about trying to build equity for our farmers so that they have a better quality of life, [see that their] work really does matter, and [have] integrity. [My job is to] make sure that farmers can continue to farm, because [honestly] who else is going to do it, right?”

Yao Yang is leaving HAFA at the end of the month, but her insights also reflect the enormous impact she has made on our farmers and the growth of the HAFA Food Hub from a pilot project to a formidable, racial-equity framed, food aggregation operation. Thank you, Yao! And thank you again for all your support this past year.

Please consider donating to HAFA at the end of this year and join us on January 10th from 9-11 AM when we host a blessing ceremony and an Open House for our new office located at 149 Thompson Avenue East, Suite 210 in West Saint Paul, MN 55118. Happy Holidays!

HAFA