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Fall CSA | Week 3

Updated: Sep 29, 2022

Week 3: 9/15-9/18


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: This week we saw some tomatillos ripening, sweet potatoes looking close and the leeks are finally ready to get out of the ground too! Now we will start to move away from summer crops and more into that fall feeling of baked potatoes, creamed leeks and colorful fall salads. this is the last of the eggplant and cucumbers for the year as we pull these plants and make room for cold weather crops.

Reminder: you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.

Tomatoes can not go in the cooler so they are on the CSA ONLY TABLE to the left of the walk-in cooler.


In Your Bag This Week

Broccoli or Sprouted Broccoli: Easy to add to any dish, cut broccoli and sauce, eat raw or grill for a side dish. Sprouted Broccoli can be cooked just as it is, stem and all. Store in a bag in your fridge.

Sweet Onions: Walla Walla onions are your classic blooming onion deep fried to all glory lol, chop and eat any way you want :) Store in a dry dark place

Chinese Cabbage: my favorite cabbage because it is so versatile! chop and eat raw in a coleslaw or add to soup. You can also cut down the center and through it on the grill! Store in a bag in your fridge.

Cucumbers: These have got to be the quintessential flavor of summer. Eat alone or chopped in a side dish. Store in your fridge.

Fennel: Sweet and bright, this is a really unique veggie. chop up the bulb and sauté or roast then you can also chop the fronds to use as an herb with fish or chicken. Store in a bag in your fridge.

Peppers: large sweet peppers and one Hot pepper! make some great pico de gallo this week! Store in a bag in your fridge.

Cherry tomatoes: cut and eat in a salad or lightly sauté as a simple pasta sauce. Store on your counter-never in the fridge!

Eggplant: Either a 'fairytale' style or a thin japanese, both are great grilled, baked or sauteed. Store in a bag in your fridge.


Cheesy Eggplant Casserole | Serves: 4 | total time:1h 20mins


  • Avocado oil spray for pan

  • 1 large eggplant (1 ¼ lb), unpeeled

  • ¼ teaspoon Diamond Crystal kosher salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon garlic powder

  • ½ cup marinara sauce

  • 1 cup shredded part-skim Mozzarella, divided (4 oz)

  • 1 tablespoon grated Parmesan cheese


  • Preheat your oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.

  • Slice the eggplant into ¼-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.

  • Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.

  • Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.

  • Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.

  • Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.

  • Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.


Cabbage Pancake (Baechujeon) | Serves: 2 | Total Time: 20 mins


For batter:

  • 1 cup stock (vegetable stock, anchovy-kelp stock, or chicken broth)

  • ½ teaspoon kosher salt

  • ⅔ cup all purpose-flour

  • 1 egg

For sauce:

  • 2 tablespoons soy sauce

  • ½ teaspoon gochu-garu (Korean hot pepper flakes)

  • 1 tablespoon white vinegar

  • 1 green onion, chopped

  • 1 teaspoon toasted sesame seeds


Make the sauce

  1. Combine the soy sauce, gochu-garu, vinegar, green onion, and sesame seeds in a small bowl.

  2. Mix well and set aside.

Make the sauce

  1. Combine the soy sauce, gochu-garu, vinegar, green onion, and sesame seeds in a small bowl.

  2. Mix well and set aside.

  3. Heat up some vegetable oil in a large skillet over medium high heat. Swirl to coat evenly.

  4. Dip a cabbage leaf into the batter, making sure to coat the whole leaf. Place it in the skillet.

  5. Repeat with another leaf.

  6. With a spatula, press down on the slitted white parts of the leaves for about 10 seconds to flatten them out. Cook until lightly crisped on the bottom, about 2 minutes.

  7. Flip and add more oil if necessary. Cook another 2 minutes, until the other side is lightly crisp, too.

  8. Flip and cook for another 1 to 2 minutes, until both sides are crisp but not brown.

  9. Transfer to a plate and serve right away with the dipping sauce. Work in batches with the rest of cabbage and the batter.

How to eat:

  1. Cut the pancake into bite size pieces with kitchen scissors.

  2. Add some dipping sauce and eat.


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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