Hmong American Farmers Association

Growing community wealth since 2011

HAFA Farmers

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. 

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 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.