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Fall CSA | Week 3

Week 3: 9/21 - 9/24


Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: Have you seen our adopted farm cat around lately? Her name is Peppers because we found her in our pepper tunnel one day and she has just never left. We like her a lot, she keeps the pest pressure down in our greenhouses and she is very cute and cuddly. So if you see her around, give her a pat and tell her she is doing a good job :)

please bring your purple bags back next week so we can reuse them!


In Your Bag This Week

Peppers: Sweet peppers and Jalapeños this week, great chopped and eaten raw or added to a skillet or grill. Store in a bag in your fridge.

Flavor Mix Micros: Mild and tasty, these make an easy salad on their own or can add some color to any other salad. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.

Celery: Chop and add to any soup, stew or baked dish for added flavor! Store in a bag in your fridge.

Cherry tomatoes: add to salads, salsas, tacos, wraps ect.. for that little bit of summer flavor before its gone! Store on your counter.

Hakurei Turnips: these are absolutely lovely! the root is slightly sweet and juicy and can be eaten raw and the greens are a bit like arugula with a peppery flavor to them. Store in a bag in your fridge.

Kale: strip the leaf from the stem and chop to eat raw or cooked. Store in a bag in your fridge.

French Breakfast radishes: red and white radishes are easy to add to salads or sandwiches for a little crunch! Store in a bag in your fridge.

Micros: You either received micro arugula or sunflower shoots. Both are a great addition to salads or sandwiches. Store in a bag in your fridge.

Green Beans: this is a nice thin french bean, easy to eat raw or lightly cooked. Store in a bag in your fridge.

Onions: These are yellow storage onions so eat them now or later :) Store in a cool, dry place.


Easy Pickled Hakurei Turnips | Serves: 1 quart | total time: 2 days, 1h 15 mins


  • 1 pound hakurei turnips

  • 1 tablespoon kosher salt

  • 2 cloves garlic smashed and peeled

  • 1 teaspoon black peppercorns

  • 1 bay leaf

  • 1 1/2 cups distilled white vinegar

  • 1 1/2 cups warm water


  • Rinse the turnips under cold running water, scrubbing the bulbs to remove any excess dirt. Trim off the root ends and leafy greens, leaving about one inch of the stem remaining (save the greens for another use). Cut each bulb into quarters.

  • Toss the turnips and salt together in a large bowl. Transfer to a colander and drain in the sink for about one hour.

  • Place the garlic cloves, peppercorns, and bay leaf in the bottom of a clean quart-sized canning jar. Add the turnips, then pour in the vinegar and water. Tightly screw a lid on the jar, then shake to combine.

  • Place the jar in the refrigerator for 48 hours before enjoying. The turnips will keep in the refrigerator for up to two months.


Radish Tartines with Green Butter | Serves: 4 | Total Time: 40 mins


  • 8 medium-size mixed radishes (such as Easter egg, black, watermelon, and Purple Ninja) with tops (about 12 oz.)

  • 2 medium-size Japanese turnips with tops (about 2 1/2oz.)

  • ½ cup unsalted butter (4 oz.), preferably grass-fed, at room temperature

  • 1 teaspoon finely grated lemon zest, plus lemon wedges for serving

  • ½ teaspoon flaky sea salt, plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 1 small garlic clove, finely grated (about 1/4tsp.)

  • 6 (3/4-inch-thick) soft rustic bread slices (about 1 1/4oz. each), lightly toasted

  • Crushed red pepper, for garnish


  1. Remove greens from radishes and turnips; reserve about 1 firmly packed cup greens (about 1 1/2 ounces radish greens and 1/2 ounce turnip greens). Wash greens, and pat dry. Set aside.

  2. Using a mandoline, very thinly slice radishes and turnips (about 1/16 inch thick); transfer to a medium bowl filled with ice water. Let soak 10 minutes. Drain well, and pat dry.

  3. While radishes and turnips soak, place reserved 1 cup greens, butter, lemon zest, salt, black pepper, and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute, stopping occasionally to scrape down sides of bowl. Season with additional salt and black pepper to taste.

  4. Spread green butter evenly over 1 side of toasted bread slices (about 2 tablespoons each). Top with sliced radishes and turnips. Season with additional salt to taste. Garnish with crushed red pepper, and serve with lemon wedges.


We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Please bring your bag back next week so we can re-use them! thanks!

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