Farm Notes from Plato w/Farmer Dean
WELCOME TO 2023 CSA - Week 9
(S) - Small Share, (M) - Medium Share, (L) - Large Share
This key indicates which share sizes get what produce. Different share sizes will often receive different produce. We will vary what goes into the share each week to spread the bounty equitably to all members.
There are times when mother nature puts a kink in our plans. We can't guarantee that all of these items will be in your share, but expect to see most of them (and sometimes a surprise).
ADD-ONs this week: Bread
Sweet Corn - Epiphany
S,M,L
The name says it all! Try it off the cob, raw or charred in salad.
Napa Cabbage
S,M,L
Grilled cabbage? Absolutely! Check out this recipe
Broccoli S
Try it slow-cooked for a tasty change! Caramelized Broccoli
Carrots - Orange
S,M,L
Check out these tips for grilling carrots. Great side dish or star of the show!
Scallions
M,L
Confused about scallions? Don't be! Check out this guide
Tomatoes
S,M,L
Check out Chef Dan's Tomato Melon Salad recipe below
Cantaloupe
S,M,L
Check out Chef Dan's Tomato Melon Salad recipe below
Zestar Apples M,L
Early apple with crisp, juicy texture, and a hint of brown sugar!
Bell Peppers
S,M,L
Bell peppers take center stage in rustic Italian Peperonata
Shishito Peppers
M,L
They don't have to be blistered! Try Creamed
Shishito Peppers
Onions- Yellow Candy S,M,L
Candy Onions caramelize beautifully when sliced & sautéed low and slow.
Tomato
Toscano Kale
M,L
Massage that kale and enjoy it raw in salad! 10 Kale Salad Recipes
TIPS FROM CHEF DAN & THE WISE ACRE KITCHEN
We are thrilled to share advice and recipes from a true farm-to-table expert: Chef Dan Schmit of Wise Acre.
Throughout the season, Dan will share tips and recipes from the Wise Acre Kitchen to help you get the most out of your farm bounty.
& Melon Salad w/ White Balsamic Vinaigrette
SALAD
2-3 heirloom tomatoes, sliced/wedges
1 cup cherry tomatoes, halved
2 cups cantaloupe/ and/or honeydew melon, peeled and sliced
1/2 cup feta cheese, crumbled
1/3 cup toasted sunflower seeds
Microgreens for garnish
VINAIGRETTE
1/2 cup white balsamic vinegar
1 garlic clove, minced
1/4 shallot, minced
1 tsp Dijon mustard
1 tsp fresh thyme, chopped
1.5 tsp fresh rosemary, chopped
1 egg yolk
1 cup neutral cooking oil (avocado, rice bran, sunflower)
1/2 cup olive oil
1/2 tsp salt
pinch of pepper
To make the vinaigrette: Combine vinegar, garlic, shallot, mustard, thyme, rosemary, and egg yolk in a blender or food processor or whisk in a bowl. Slowly drizzle in the oil while mixing/blending. Season with salt and pepper to taste.
To assemble the salad: Arrange a layer of heirloom tomatoes on serving dish. Add melon slices. Drizzle with vinaigrette and crumble feta evenly on top. Garnish with microgreens, toasted sunflower seeds, and cherry tomatoes.
CSA Member Page
We've added a new feature for our shareholders. A go-to spot for all things CSA. Need to make a change? Wondering about days and times for pickup? Or what to do if you are going to miss a week? Find answers to all those questions on the CSA MEMBER PAGE!
#MYTTGCSA
Connect with other CSA members, share your favoritte creations and see what others are cooking!
Follow us on Instagram and use the hashtag MYTTGCSA when posting your CSA-related content.
We love to see what you make with your farm fresh goodness. We'll feature CSA-inspired posts every week! Time to flex those culinary and food photography skills!
Happy Cooking! Happy Cooking!
Pictured: Red Sauce with CSA tomatoes, peppers, onions and garlic shared by member @erikadodge Great for freezing to enjoy the taste of summer produce this winter!
Tangletown Gardens | 5353 NICOLLET AVENUE S, MINNEAPOLIS, MN 55419
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