Hmong American Farmers Association

Growing community wealth since 2011

Friends of HAFA

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 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.”

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

The CSA brings back a sense of that nostalgia for me but with a new experience too

Food Hub, Friends of HAFA, Spring

Now is the time to sign up for a HAFA CSA share! If you still have lingering questions about it, here are some answers from Oskar, a 2016 CSA member. 

 

 

 

 

 

Tell readers a little bit about yourself.

I am a Hmong-French American artist/organizer and I live in St Paul.

Why did you choose to participate in a CSA?

I love fresh food so fresh produce is key and I shop weekly to stock up. I figured why not invest that time and money in small farmers who really do depend on the support of the local economy and make a greater impact this way while still eating well.

Why did you choose the HAFA CSA in particular?

Growing up, farming was always a part of Hmong culture. My parents and relatives did farm whenever they could, using these prime skills to be more independent and getting access to familiar foods. It was a lot of hard work and a matter of food security. Although they were not commercial farmers, they would always harvest an abundance and share it.

Being a member of the CSA brings back a sense of that nostalgia for me but with a new experience too. The CSA gets me produce that my mom would use in her cuisine, especially now that I don’t live with my parents. I also get to learn first hand about what it really means to eat what is local and in season. I live in an apartment and don’t have the space, time or skills to garden properly, so in participating in the CSA, I feel like I am supporting local farmers as stewards of the land, local agriculture, and Hmong culture. I am reminded and have a renewed appreciation of how much work and dedication it takes to make fresh produce available. It’s the hands and knowledge of farmers that grow our foods. I don’t take it for granted.

How did you use your CSA?

Who did you share it with? How did you plan your meals around it?

I shared my CSA with family and friends, whether it was giving them some of the fresh produce or sharing meals and cannings made using familiar and new recipes. I tried lots of new flavors and even found some new favorites. I planned meals and snacks around the produce box each week. I was able to have more time to cook fresh food than being out shopping for ingredients, keeping my typical grocery shopping to a minimum.
What was your favorite meal you made with produce from the CSA?

I discovered that garlic scapes are delicious! I also loved making simple meals like sauteed water spinach with jasmine rice. Also, golden beets and small cucumbers made great additions for refreshing, delicious salads.

Why would you recommend the HAFA CSA to others?

The CSA is a great way to explore new flavors and creativity, support local farmers as part of Hmong agri/culture. Since I was wasn’t able to catch the farmers’ market as often with a busy summer, the CSA was really convenient. Finding certain produce consistently in grocery stores was sometimes a challenge and I was able to add them into my CSA box for a really great price once they became available. I also loved getting flowers in the box from time to time. I would say, it’s like getting to know what is local, but in a new way.