Hmong American Farmers Association

Growing community wealth since 2011

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Fall CSA Newsletter, Week 4

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Originally published on October 16, 2018
NEWSLETTER:  FALL CSA WEEK 4
HAFA’s Farm Team: Kub Vang, Ka Zoua Xiong and Ka Yang repairing the lock channels on the hoops houses. Once the lock channels are securely in place, spring wire is inserted into the lock channels to secure the plastic sheeting.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to the fourth week of the Fall CSA! 

With the first snow fall of the season behind us, HAFA farmers are feeling more urgency than ever to dig up their roots vegetables and harvest, harvest, harvest. The pack shed and wash facility is seeing a constant stream of farmers as everyone vies for space to prep and store their veggies. Through we are nearing the end of the growing season, we are actually at the start of HAFA’s programming for our farmers. This past Monday, our returning farmer-members attended the annual land lottery to select plots for next year’s growing season. We’re glad to have found space for all of our returning members and look forward to meeting all of our new prospective farmers!

This week, we are delighted to welcome several visitors to the HAFA Farm. Wednesday, Saint Paul Academy and Summit School’s third and fourth grade students will join us on the farm to learn about the Hmong culture, Hmong farming practices, cover crops, food safety and the food hub. Thursday, Senator Matt Little, of District 58, will visit the HAFA Farm to learn a bit about our mission. As always, photos will be added to our FB page when they are available.

Scroll down for a peak at what’s inside your CSA boxes this week, recipes and more! Don’t forget to tag us on social media (@hafafarmers) so we can see what you’re cooking up at home.

As always, happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Sign up for a Thanksgiving and ArtCrop Share!
Shares are going fast so don’t delay!
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
ArtCrop Share*
Pick-up November 15 and 16
$25

Featuring a handcrafted, one-of-a-kind art piece crafted specially for share members!
Sign Up Now!
*Thanksgiving and ArtCrop shares are only available for pick-up at the Good Acre on November 15 and 16.
 

WHAT’S IN YOUR CSA BOX?
This week you can expect the following in your CSA box:
FULL SHARES
Asian Greens – 1 bunch
Cauliflower – 1 head
Mixed Onions – 2 pounds
Mixed Potatoes (white) – 3 pounds
Parsley – 1 bunch
Satsumaimo Sweet Potato – 3 pounds
Winter Squash Mix – 2 squash
 
HALF SHARES
Asian Greens – 1 bunch
Cauliflower – 1 head
Mixed Onions – 1.5 pounds
Mixed Potatoes (white) – 2 pounds
Satsumaimo Sweet Potato – 2 pounds
White Turnips – 1 bunch
This week, for the “Asian Greens,” members will receive one bunch of yu choy or one bunch of bok choy. Both greens are delicious when stir-fried with a bit of oil, garlic and soy sauce.
 

RECIPES
Potato and Cauliflower Curry (Aloo Gobi Masala)
From The Kitchn
Photo courtesy of The Kitchn.
 
INGREDIENTS
  • 1 large or 2 small onions, diced small
  • 1 pound (about 6 small) red potatoes, cut into small cubes
  • 1 small head of cauliflower, cut into bite-sized pieces
  • 1-inch nub of garlic, minced or grated on a microplane
  • 1 teaspoon cumin
  • 2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1 (28-ounce) can diced tomatoes in their juices
  • 1/4 cup yogurt
DIRECTIONS
  1. Heat a teaspoon of olive oil in a 4- to 6- quart dutch oven (or heave bottom pan) over medium-high heat. Cook the onions with a half teaspoon of salt until they are soft and translucent. Add the potatoes with another half teaspoon of salt and cook until they are browned on all sides. Add the cauliflower and cook until it is also browned in spots.
  2. Toss in all of the spices and stir until they are fragrant, about 30 seconds. Pour in the tomatoes and their juices. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are soft, 15-20 minutes. For a thicker sauce, remove the lid in the last five minutes of cooking to let moisture evaporate.
  3. Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired. This curry will keep for one week refrigerated or up to 6 months frozen. (If you’re planning on freezing some of it, don’t add the yogurt until you’re ready to serve the curry.)
 

STAFF PROFILE: BAILEY WEBSTER
Meet Bailey Webster, HAFA’s extraordinary Operations Manager! Baiely has been involved in various aspects of organic and sustainable agriculture for over a decade. She has a BS in Horticultural Science from the University of Minnesota, and has worked on several non-profit and for-profit vegetable farms. She ran her own farm for two years before working for the Midwest Organic and Sustainable Education Service (MOSES) as an events coordinator from 2017-18. She lives on a small farm in Wisconsin where she grows garlic as a weekend farmer.

Fall CSA Newsletter, Week 3

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Originally published on October 9, 2018
NEWSLETTER:  FALL CSA WEEK 3
Conservation Corps removing buckthorn during their 2017 learning and volunteer day on the HAFA Farm.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to the third week of the Fall CSA! 

Every week, the temperature dips a little lower and, with each dip, we get closer to the first frost of the season. HAFA Farmers have been busy braving the rain and cold to dig up their root vegetables (potatoes, carrots, sweet potatoes) and harvest the rest of their greens. On the HAFA farm, we’ve set up to shipping containers equipped with heaters to cure some of these crops and get them ready for cold storage. With each step, we are moving closer to the end of the growing season and the closing of the farm until 2019. 

This Thursday, CSA members can stop by the Seward Co-op Franklin store to say hi to HAFA Staff. We will be tabling from 4:30 PM to 7:00 PM and sampling some ground cherries -yum!  We’re excited and grateful to be this month’s recipients of the Seward SEED Grant! Community member can support HAFA by rounding up their register totals for the entire month of October. We hope to see you there!

On Friday, we welcome back the Conservation Corps on the HAFA Farm! They will join HAFA Staff to learn about food and social justice and then spend part of their day volunteering on the farm. Our relationship with Conservation Corps goes back to 2015. When they out to the farm that year, they assisted our team in putting roofs on the now iconic red sheds that can be seen from Highway 52. Check our Facebook page for updates and photos!

Scroll down for a peak at what’s inside your CSA boxes this week, recipes and more! Don’t forget to tag us on social media (@hafafarmers) so we can see what you’re cooking up at home.

As always, happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Sign up for a Thanksgiving and ArtCrop Share!
Shares are going fast so don’t delay!
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
ArtCrop Share*
Pick-up November 15 and 16
$25

Featuring a handcrafted, one-of-a-kind art piece crafted specially for share members!
Sign Up Now!
*Thanksgiving and ArtCrop shares are only available for pick-up at the Good Acre on November 15 and 16.
 

WHAT’S IN YOUR CSA BOX?
This week you can expect the following in your CSA box:
FULL SHARES
Carrots – 2 pounds
Green Peppers – 2 pounds
Ground Cherries – 1 pint
Jalapeños – 1 pound
Jicama – 2 bunches
Leeks – 2 count
Lettuce – l count
Molokai Sweet Potatoes – 3 pounds
Napa Cabbage – 1 count
Sage – 1 bunch
 
HALF SHARES
Beets – 1.5 pounds
Carrots – 2 pounds
Green Peppers – 2 pounds
Leeks – 2 count
Napa Cabbage – 1 count
Sage – 1 bunch
Thai Chili Peppers – 1/3 pound
 

RECIPES
Photo courtesy of Healthier Steps.
Baked Jicama Fries
From Healthier Steps
INGREDIENTS
  • 1 medium jicama
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika, (preferably smoked paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch of cayenne pepper
  • 1/2 teaspoon salt, or to taste
DIRECTIONS

  1. Preheat oven 425°F. Peel jicama and cut into 1/4 inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.

  2. Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt.

  3. Place in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway. Delicious served with ranch dip or guacamole.
 
 

Fall CSA Newsletter, Week 2

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Originally published on October 2, 2018
NEWSLETTER:  FALL CSA WEEK 2
Minnesota Department of Agriculture and the National Council of State Ag Finance Program take a tour of the HAFA Farm with Janssen Hang, HAFA farm manager and senior organizer.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to the second week of the Fall CSA! It was great to see some of our CSA members during the Mississippi Market $3 Community Dinner last week. Thank you all for stopping by and supporting our farmers!

This week, HAFA is excited to host two groups on the farm. First, we are continuing our partnership with the Saint Paul Academy and Summit School juniors and seniors for an “Introduction to Local Farming Day.” These Environmental Science students will be split their day between learning about Hmong farmers, soil health and sustainable agriculture, and participating in a volunteer activity. Later this week, HAFA will host scholars from the Interdisciplinary Center for the Study of Global Change program at the University of Minnesota. These scholars will tour the farm and learn about Hmong farming traditions and food justice. 

This month, HAFA is the recipient of Seward Co-op’s SEED Program. For the entire month of October, co-op owners and community members can round up their totals to support HAFA and our farmers. Last month, Mississippi Market owners and community members raised over $11,000 to support our mission! Thank you to everyone who donated.

Scroll down for a peak at what’s inside your CSA boxes this week, recipes and more! Don’t forget to tag us on social media (@hafafarmers) so we can see what you’re cooking up at home.

As always, happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Sign up for a Thanksgiving and ArtCrop Share!
Shares are going fast so don’t delay!
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
ArtCrop Share*
Pick-up November 15 and 16
$25

Featuring a handcrafted, one-of-a-kind art piece crafted specially for share members!
Sign Up Now!
*Thanksgiving and ArtCrop shares are only available for pick-up at the Good Acre on November 15 and 16.
 

WHAT’S IN YOUR CSA BOX?
This week you can expect the following in your CSA box:
FULL SHARES
Beets – 2 pounds
Bok Choi – 1 pound
Cilantro – 1 bunch
Globe Eggplant – 2 count
Green Beans – 1 pound
Green Curly Kale – 1 bunch
Ground Cherries – 1 pint
Radishes – 1 bunch
Sweet Red Peppers – 1 pound
Tomatoes – 1.5 pounds
Turnips – 1 bunch
 
HALF SHARES
Bok Choi – 1 pound
Eggplant Medley – 1 pound
(farmers choice of Thai, Japanese or Italian eggplant)
Green Beans – 1 pound
Green Curly Kale – 1 bunch
Molokai Sweet Potatoes – 1.5 pounds
Radishes – 1 bunch
Sweet Red Peppers – 1 pound
 

RECIPES
Photo courtesy of A Kitchen Garden Notebook.
Roasted Peppers
INGREDIENTS
  • 1 pound of sweet red peppers
  • 2 tablespoons of olive oil
DIRECTIONS
  1. Preheat oven to 500ºF.
  2. Place whole peppers on a parchment-lined baking sheet and place in preheated oven for about 25-40 minutes (or until skin is wrinkled and charred).
  3. Remove peppers from oven, and cover until cool enough to handle.
  4. Once cool, remove the seeds and stems and place peppers into a bowl along with any juices.
  5. Pour oil over the peppers and cover. The peppers will last for a couple of weeks in the refrigerator.
 
Green Bean Pepper Salad. Photo courtesy of Tori Avey.
Green Bean Pepper Salad
from Tori Avey
INGREDIENTS
  • 1 lb green beans, washed, trimmed, and cut into 2-inch pieces (if using young small beans, you can leave them whole after trimming)
  • 1 red bell pepper, roasted, peeled and seeded (or use your roasted peppers from the previous CSA recipe!)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1 tbsp whole grain mustard
  • 1/2 tsp pepper (or more to taste)
  • 1/4 tsp salt (or more to taste)
  • 2 tbsp fresh minced parsley
DIRECTIONS
  1. Put 1 cup of water in a saucepan with the green bean pieces. Boil water and reduce heat to medium. Cover the pot and steam the green beans for 12-15 minutes until tender-crisp (smaller, younger beans may cook more quickly).
  2. Meanwhile, dice the roasted bell pepper flesh into small pieces.
  3. Drain the beans in a colander and run cold water over them to cool them down to room temperature. Shake them dry.
  4. Whisk together oil, vinegar, mustard, pepper, salt, and parsley in a small bowl.
  5. Place the steamed green beans and diced roasted bell pepper in a salad bowl and pour dressing over them.
  6. Toss all ingredients gently until the beans and peppers are fully coated with the dressing.
  7. Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.
 

FARMER PROFILE:  MAI MOUA
 
Meet HAFA Farmer, Mai Moua. Mai Moua has been a member of HAFA since 2012 and farming on the HAFA Farm since the 2014. This year, CSA members have enjoyed her cauliflower, beets, peppers and more. Her family sells at the St. Paul Farmers Market every Saturday and Sunday.

Fall CSA Newsletter, Week 1

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Originally published on September 25, 2018
NEWSLETTER:  FALL CSA WEEK 1
ArtCrop is returning to the HAFA Thanksgiving CSA! Get your shares while they’re available!
 
Dear CSA Members,
 
Welcome to the first week of the Fall CSA! Can you believe the change in weather? It’s only been two weeks since the summer CSA has ended, but it seems as though the farm has completely changed over. Everyday, more crops are prepared for winter storage and, now, cool weather crops such as Brussels sprouts and cabbage are ready for harvest. How do you and your loved ones prepare for fall?

Have you heard that ArtCrop is returning to the Thanksgiving CSA? For those who are unfamiliar, every Thanksgiving HAFA offers a one time share that includes sweet potatoes, potatoes, leeks, greens, squash, herbs and everything you might need to create a delicious farm-to-table Thanksgiving meal for friends, family and loved ones. Last year, we partnered with ArtCrop to bring you one-of-a-kind handmade coasters, using hand-dyed Hmong batik fabric, crafted by the ever talented Oskar Ly. This year ArtCrop is featuring local illustrator Xee Reiter (Xeereiterink). CSA members are now able to add ArtCrop share to their existing Thanksgiving share! To learn more about ArtCrop and Xee, visit the ArtCrop Facebook Page.

This week, stop by Mississippi Market East 7th (which is also a CSA pick-up site) on Thursday, September 27th for their monthly $3 Community Dinner! HAFA Staff will be onsite to sample some delicious ground cherries and shoppers will be able to donate to HAFA by rounding up their check out totals or by donating their 10¢ bag credit. We hope to see you there!

As always, happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Sign up for a Thanksgiving and ArtCrop Share!
Shares are going fast so don’t delay!
hafa-farmers-veggies-collage
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
ArtCrop Share*
Pick-up November 15 and 16
$25

Featuring a handcrafted, one-of-a-kind art piece crafted specially for share members!
Sign Up Now!
*Thanksgiving and ArtCrop shares are only available for pick-up at the Good Acre on November 15 and 16.
 
HAFA needs volunteers for September and October CSA packing! For more information, please respond to this newsletter or email info@hmongfarmers.com.
 

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

Carrots – 1 pound
Dill – 1 bunch
Edamame – 1 bunch
Green Beans – 1 pound
Lemongrass – 1 pound
Red Potatoes – 1 pound
Shallots – .5 pounds
Tomatoes – 2 pounds
Winter melon – 1 pound
Yuchoy – 1 bunch
HALF SHARES
Carrots – 2 pounds
Edamame – 1 bunch
Green Beans – 1 pound
Lemongrass – 1 pound
Tomatoes – 1 pound
Winter melon – 1 pound
Yuchoy – 1 bunch
 

RECIPES
Photo courtesy of the Ominvore’s Cookbook.
Winter Melon Soup with Meatball
from Ominvore’s Cookbook
INGREDIENTS
  • 150 grams (5 ounces) ground pork (lean fat ratio 7:3)
  • 1 teaspoon minced ginger
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons light soy sauce
  • 3/4 teaspoon salt
  • 1 egg white
  • 2 teaspoons cornstarch
  • 600 grams (20 ounces) winter melon
  • 4 cups pork broth (or chicken broth)
  • 1/3 cup chopped cilantro
DIRECTIONS
  1. Combine ground pork, minced ginger, Shaoxing wine, light soy sauce, 1/4 teaspoon salt, and egg white in a small bowl, mix well. Add 2 tablespoons water, mix until water is fully incorporated. Blend in cornstarch and mix until the ground pork becomes pasty.
     
  2. Prepare winter melon. Use a knife to slice the rind off and discard it. Divide melon into 4 equal parts, then further into 8 parts. Cut off the inner soft part and discard it. Flip the winter melon so that it’s skin side down, and slice along the cut side to make evenly thick pieces.
     
  3. Add pork broth to a medium-sized pot and bring to a boil. Turn to low heat. Use a spoon to scoop about 1 tablespoon of the ground pork mixture to shape it into a ball, and add it to the soup. Make the meatballs one at a time. After the last meatball is added, stir the soup gently 2 to 3 times. Immediately transfer all the meatballs to a plate and set aside. The meatballs should be cooked on the outside but still raw inside.
     
  4. Transfer the winter melon to the pot. Bring the soup to a boil over high heat. Turn to medium heat and boil until the winter melon is almost cooked through, 5 to 8 minutes. You can try a piece of winter melon; if the texture has begun to turn soft, it’s cooked.
     
  5. Add meatballs back into the soup. Bring the soup back to a boil and cook for 1 minute. Turn off heat, cover, and allow soup to sit for another 5 minutes. Add the remaining 1/2 teaspoon salt or to taste, and mix well. 
     
  6. Add cilantro to the soup and serve warm.
 
Lemon grass freshly harvested from the HAFA Farm.
Addictive Fresh Lemongrass Tea
from The Wanderlust Kitchen
INGREDIENTS
  • 4 cups water
  • 2 cups roughly chopped lemongrass stalks
  • 1/4 cup sugar
  • Lime wheels for garnish (optional)
DIRECTIONS
  1. Bring the water to a boil over high heat in a medium saucepan.
  2. Add the lemongrass and boil rapidly for 5 minutes.
  3. Reduce the heat to low and simmer the tea for an additional 5 minutes.
  4. Strain the stalks from the liquid. Stir in the sugar until dissolved.
  5. Serve warm, or chill in the refrigerator and pour over ice.
 

ARTIST PROFILE:  XEE REITER
 
This year, ArtCrop is  delighted to welcome Xee Reiter as the 2018 ArtCrop artist. Xee was selected because of her passion for illustrating life all around her, depicting Hmong American joy through her family’s adventures with food and fun.

Xee is a self-taught artist specializing in watercolor, pen, and ink illustrations. As a first generation Hmong American, you can largely find cultural influences in her works. Her artistic exploration includes but is not limited to portraiture, art journaling, mural art, typography and calligraphy works. During the warm season, she enjoys and sketches her family’s local explorations. Xee lives in Saint Paul with her husband and three kids. You’ll find her with sketch books, pens and pencils doodling across the cities, from park trails to Hmong Village, as well as in her own backyard where she has started an mini urban farm and garden, complete with chickens and a wide variety of plants and vegetables with her family.

She has worked with local cultural organizations such as Little Mekong, Hmong Museum, and the Minnesota Museum of American Art to connect community through her artistry.

Follow her on Instagram where she shares sometimes overly ambitious visual ideas and conceptions from her sketchbook.

Instagram:  @xeereiter
Facebook:  Xeereiterink

Summer CSA Newsletter, Week 12

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Originally published on September 11, 2018
NEWSLETTER:  SUMMER CSA WEEK 12
HAFA super star, Cindy Koy, poses during her tabling shift at Mississippi Market Selby. Word on the street is that our ground cherries were hot sellers that evening.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to the twelfth and final week of your summer share! How many new veggies did you encounter this summer? What were some of your favorites? Let us know!

For the entire month of September, HAFA is the proud recipient of Mississippi Market’s Positive Change Program. Co-op shoppers can support HAFA by choosing to round up their total or donate their 10¢ bag credit to HAFA. In addition, HAFA staff members will be tabling at the West 7th Street location on 9/13/18 at 4:00 PM and the East 7th Street location on 9/27/18 at 5:00 PM (this date also coincides with Mississippi Market’s September $3 Community Dinner). If you have time, stop by, grab a meal and say hi! 

As we transition into the fall, we want to take a moment to thank all of you for supporting the HAFA Summer CSA. Without your commitment to our farmers, we couldn’t have had such a successful season. Everyone’s feedback and open communication contributed to our ability to better serve you (our members), our farmers and our community. 

If you are joining us for the fall share, stay tuned as more announcements will go out in the coming week. As a reminder, the fall share starts on September 26 and 27.

We hope you enjoy the final summer CSA box and, as always, happy eating!

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Sign up for a Fall Full and/or Thanksgiving Share!
hafa-farmers-veggies-collage
Fall CSA, 7 weeks

September 27 – November 8
Full Share $200
Half shares are sold out
Flower shares are sold out
 
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
 
Sign Up Now!
*Thanksgiving shares are only available for pick-up at the Good Acre on November 15 and 16.
 
HAFA needs volunteers for September and October CSA packing! For more information, please respond to this newsletter or email info@hmongfarmers.com.
 

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

Beets – 2 pounds
Carrots – 2 pounds
Eggplant Medley – 1 pound
Green Beans – 1.5 pounds
Ground Cherries – 1 pint
Napa Cabbage – 1 head
Rosemary – 1 bunch
Yellow Onion – 3 pounds
Yukon Gold Potatoes – 3 pounds
HALF SHARES
Carrots – 2 pounds
Globe Eggplant – 1 pound
Ground Cherries – 1 pint
Napa Cabbage – 1 head
Rosemary – 1 bunch
Yellow Onion – 2 pounds
Yukon Gold Potatoes – 2 pounds
 
RECIPES
Ground cherries harvested from the HAFA Farm. Photo credit: Mike Hazard.
Ground Cherry Clafoutis
from Chezus
INGREDIENTS
  • 1/4 lb ground cherries, left whole
  • 1 egg
  • 2 tablespoons brown sugar
  • 2 tablespoons flour
  • 3 tablespoons milk
  • 1/4 teaspoon almond extract
  • butter

 

DIRECTIONS
  1. Heat oven to 350.
  2. Butter small gratin dish and sprinkle ground cherries in it.
  3. Mix the egg, sugar, flour, milk and almond extract, until well blended.
  4. Pour over the ground cherries and place on a cookie sheet.
  5. Bake for 20 – 30 minutes, until golden and lightly puffed. Serve immediately.
 
Roasted Vegetables
At this point in the CSA how good are you at identifying and pairing vegetables for a dish? One glance at this week’s box and many of our staff members exclaimed, “Roasted veggies!” With the cooler weather, one doesn’t have to worry about overheating the house, instead everyone gets to enjoy the delicious aromas as they waft through each room.

To roast your veggies:

  1. Preheat your oven to 425ºF.
  2. Cut up your carrots, potatoes and onions (any ratio you prefer) into 1/2 inch pieces and place in baking dish
  3. Strip the rosemary needles from the stem of the herb (as much as you would like), give them a quick chop and add to the baking dish.
  4. Drizzle the vegetables with just enough olive oil to lightly coat everything, add salt and pepper to taste and toss.
  5. Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover the dish, stir and let bake (uncovered) until browned to your liking.
 

PROFILE: GABRIELLA WALKER
 
As you know, HAFA has partnered with the University of Minnesota Grossman Labs to study the effects of white clover cover crops planted between crop rows. We were lucky to have intern Gabriella Walker work with our Farm and Research team this summer and wanted to share a bit of her experience. In her own words, “I had such a wonderful learning experience during my internship! Working with the Grossman Lab gave me the opportunity to see what research was like, but also see what it was like to work with hardworking farmers and connect and build relationships as well. I learned that a big part of research is to communicate and build strong relationships with anyone and everyone you work with. Now that the internship is over, I am currently in community college at MCTC and hope to transfer to the U of MN for nutrition this spring. I love learning about food and our bodies and I know this research provided well-needed skills in the field of nutrition. I had a fun time working with our lab as well as HAFA and will carry the experience with me wherever I go! “

Thanks for all your hard work this summer, Gabriella!

Summer CSA Newsletter, Week 11

Uncategorized

Originally published on September 4, 2018
NEWSLETTER:  SUMMER CSA WEEK 11
Fruit and Veggie Rx program participants, health providers, clinic staff and HAFA staff pose after the dinner celebration.
 
Dear CSA Members,
 
Greetings from the HAFA Farm and welcome to week eleven of your summer share! Next week will be the final week of the CSA, so don’t forget to post and tag your photos for us to see!

Thanks so much to everyone who stopped by the HAFA booth to celebrate Hmong Minnesota Day at the MN State Fair! We had such a good time seeing your smiling faces. The produce guessing game was a hit and we were thoroughly impressed with people’s knowledge of our more culturally specific produce such as bitter melon, bitter ball eggplant and lemongrass! 

For many people, this week marks the unofficial end of summer and the beginning of the school year. But, for farmers, this time of year marks the beginning of the harvest season. In addition to tending their crops, farmers must harvest and cure many of their crops to prepare them for long-term storage. Curing is especially important for root vegetables, such as onions and potatoes, as it draws out moisture, stabilizes the sugars, and hardens the outer skin to prevent rot. After vegetables are cured, they are transferred to a cooler for storage before they are shipped off to their final destination. We’re proud to announce that many of HAFA’s root vegetables will be served to students attending Minneapolis and St. Paul Public Schools this fall and winter!

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

In solidarity,
The HAFA Family
 
 

ANNOUNCEMENTS
Fall and Thanksgiving CSAs are still available! 
Warning!!! Over half of the fall shares have been sold, don’t miss out on your chance to enjoy delicious fall produce grown by HAFA Farmers.
hafa-farmers-veggies-collage
Fall CSA, 7 weeks

September 27 – November 8
Full Share $200
Half Share $125
Flower shares are sold out
 
Thanksgiving Share*
Pick-up November 15 and 16
Veggie Share $50

Optional turkey:
Small – $28
Medium – $36
Large – $45
 
Sign Up Now!
*Thanksgiving shares are only available for pick-up at the Good Acre on November 15 and 16.
 
HAFA needs volunteers for September and October CSA packing! For more information, please respond to this newsletter or email info@hmongfarmers.com.
 

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

Carrots – 1 bunch
Curly Kale – 1 bunch
Edamame – 1 bunch
Garlic – 1 bunch
Jalapenos – .25 pound
Mixed Cherry Tomatoes – 1 pint
Red Bell Peppers – 1 pound
Red Onions – 1 pound
Slicing Tomatoes – 2 pounds
Zucchini – 1.5 pounds
HALF SHARES
Curly Kale – 1 bunch
Edamame – 1 bunch
Ground Cherries – 1 pint
Jalapenos – .25 pound
Red Bell Pepper – 1 pound
Red Onions – 1 pint
Slicing Tomatoes – 1.5 pounds
 

RECIPE
Photo of Crispy Parmesan Garlic Edamame courtesy of Homemade Hooplah.
Crispy Parmesan Garlic Edamame
from Homemade Hooplah
INGREDIENTS

 

DIRECTIONS

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.

  2. In a medium bowl, add parmesan cheese, garlic powder, salt, and pepper, then mix together. Set bowl nearby.
  3. In another medium bowl, add fresh (or thawed) edamame. (Hint: if thawing edamame, place in a pot of cool water for 5-10 minutes, then drain and pat edamame dry). Add olive oil to bowl and toss with edamame to coat.
  4. Pour parmesan cheese mixture on top of edamame, then stir until edamame is evenly coated.
  5. Spread edamame on prepared baking sheet in an even layer. Bake in the oven for 12-15 minutes or until cheese is melted and browned to your liking.
  6. Let cool for 5 minutes before serving.
 
Frittatas
 

We thought that this week’s CSA contains the perfect vegetables for a frittata. See the infographic below for some inspiration and read more about frittata’s at Epicurious.com.

One important tip:  “While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first.”
Image courtesy of Epicurious (FRITTATA PHOTOS BY DIANA YEN, FOOD STYLING BY ANNA HAMPTON, INFOGRAPHIC BY JUNE KIM)
 

STAFF PROFILE: MEE THOR
 

Mee Thor is the Marketing Officer at HAFA. She joined HAFA in the fall of 2016 as the Executive Assistant. In 2018, she transitioned to the Alternative Markets Program (AMP) team to administer and promote the CSA. Like many Hmong adults, Mee’s parents exposed her to farming at an early age. Working at HAFA has given her a new appreciation for the work that goes into, and responsibility that comes with, growing food. At the farm, Mee enjoys wandering in the flower fields and roaming through vegetable patches to talk with farmers. In her free time, Mee enjoys live music, outdoor activities and photography.