Newsletters

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

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

(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

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.
Add the vegetable stock and green beans, and bring to a simmer, stirring occasionally. Simmer 10 minutes, or until the beans are tender.
Add the heavy cream, nutmeg, salt, and black and cayenne pepper. Heat through, and adjust the seasoning to taste.
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.
Top the soup with the fried shallots, and serve.

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

STAFF PROFILE: 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

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:

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

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.
While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
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.
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

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.
Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
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 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

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!

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!

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?

WHAT’S IN YOUR CSA BOX?

RECIPES

STAFF PROFILE: MARYAM YAH

Red, white and bloom! From zinnias, to snap dragons, to baby’s breath, the HAFA farm is decked out in colorful blossoms.

CSA PICK-UP INFORMATION & GUIDELINES

WHAT’S IN YOUR CSA BOX?

RECIPES

STAFF PROFILE: KA YANG

Footer

WE ARE HAFA