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Fall CSA | First Week

Week 1: 9/7 - 9/9


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Welcome to the Fall season!! We thank you so much for choosing us as your farm for the next 10 weeks, we are so grateful for your support and we are excited to feed you and your family this season.

We are in the middle of getting our late fall and winter crops planted in the field so they can grow big enough before we loose 10hours of daylight to harvest through out the cold winter months. We are very grateful the weather has turned and it is starting to cool down as our cold weather crops hate 90+ weather.

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.

Arugula: peppery, tender and fresh tasting! easy to add to sandwiches and makes a good base for salads. Store in a bag in your fridge.

Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.

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.

Purple potatoes: ready to be washed and baked, these have a nice buttery soft texture and are purple inside and out. Store in a cool, dark and dry place.

Cherry Tomatoes: These are on the CSA ONLY TABLE and should not be stored in your fridge, leave them on your counter to maintain their sweet flavor.

Parsley: aromatic, beautiful flavor compliments most dishes. Store in water on your counter.

Green Onions: AKA Scallions, these are easy to add to any dish for some onion-y goodness! The whole plant is edible, just cut off the roots and chop the rest. Store in a bag in your fridge.

Napa Cabbage: Great shredded or chopped for asian salads or in soups. Store in a bag in your fridge.

Tomatillos: peel the paper off the outside then roast or blister the tomatillo over a flame for salsa or cook down for a sauce. Store in a bag in your fridge.


Tomatillo Salsa Verde with Charred Jalapenos | Serves: 6 | total time: 30 mins


  • Roughly 1 lb of tomatillos, husked and washed

  • 1 white onion, quartered

  • 3 jalapeños

  • 2 cloves garlic, minced

  • 1 lime, juiced

  • 1/3 cup cilantro

  • Salt and pepper to taste

  • Additional fresh, diced white onion, cilantro, and avocado for garnish


  1. Placed the husked and washed tomatillos, quartered onion, and whole jalapeños on a parchment-paper-lined baking sheet. Broil on high until charred and tender. Depending on your oven, this may take about 10-20 minutes.

  2. Remove tomatillos, onion, and jalapenos from the oven and allow to cool. Then, toss them all into the food processor with the cilantro, garlic, lime juice, and salt.

  3. Blend until the salsa reaches your desired texture.

  4. Garnish with fresh, diced white onion and avocado, a little cilantro, and freshly cracked black pepper and serve with tortilla chips!


Turnip Salad with Yogurt, Herbs and Poppy Seeds | Serves: 4 | Total Time:35 mins


  • 1 bunch of Japanese turnips, with their tops if they're nice and fresh, trimmed so there's just a nice 1/4 inch of green stems left

  • 1 lemon, halved

  • 1/2 teaspoon dried red chili flakes

  • kosher salt and freshly ground black pepper

  • 1/2 cup plain whole-milk yogurt (not greek yogurt)

  • about 1 cup lightly packed mixed herbs: dill, parsley, and chives, finely chopped

  • 4 scallions, trimmed (including 1/2 inch of the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes and then drained well

  • extra virgin olive oil

  • 1/4 cup poppy seeds


  1. Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise a sharp knife and steady hand will do just fine. Soak the sliced turnips in ice water for 15 minutes then drain them very well.

  2. Rinse, dry and roughly chop the turnip greens. If the greens seem like their old or not in the best shape you can quickly saute them in olive oil. Put the turnips in a large bowl and squeeze half of the lemon. Add the chili flakes, 1/2 teaspoon salt, and plenty of black pepper and toss to blend. Add the yogurt and toss again. Add the herbs, scallions, and 1/4 cup olive oil and toss again. Taste and adjust seasonings as needed.

  3. Scatter about half of the poppy seeds on the bottom of the platter or individual serving plates, top with the turnip salad, and finish the the rest of the poppy seeds. Serve right away.

Notes *Make sure to serve this dish right away or things may get a bit soggy *Use this recipe as a guide and adjust measurements and ingredients as necessary *This recipe is from Joshua McFadden's cookbook Six Seasons of Vegetables


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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