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Fall CSA | Last Week

Nov. 7 & 8

TH: 4-7pm  |  FRI: 9-noon

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

Lots of goodies in your share this week, the last week of the fall season. We greatly appreciate all of your support this season; we could not survive as a small farm without our CSA members. Thank you for your commitment to local, healthy and sustainable food! You are Amazing!

Note about pick up this week:

the last share is Pack-yourself so please bring at least 2 bags with you to pack your own bag. If you have any of our purple CSA bags laying around your house, please bring those back as well so we can re-use them next season.

If you can not make it in to pack your share during hours, we will pack it up in a couple bags and hang it under your name in the cooler, please re-pack it when you pick up this weekend.

For these reasons, there will be NO AFTER HOURS PICK UP ON THURSDAY.


In your bag this week:

Winter Squash:  your choice this week!! Full shares can pick out 3, half shares 2. Store in a cool dry place for up to 2 months.

Celery: this is full of flavor and not for eating raw! Celery you buy at the store has been blanched in the field to make it tender so you can eat it raw-this also means it is really laking a lot of flavor. The celery in your bag packs a punch and is excellent in soup. Store in a bag in your fridge for a week or 2 or cut into jar size portions and store in water for a month or more in your fridge.

Spinach: this has frozen and thawed quite a few times now and is nice and sweet. Eat raw or cooked. Store in a bag in your fridge.

Potatoes: Choose red or white, these are not washed so they will store another few weeks without sprouting and or getting too soft. Store in a cool, dark place.

Arugula: mildly pepper flavor, great raw in a salad or lightly sautéed. I add mine to baked dishes like lasagna. Store in a bag in your fridge.

Onions: bag of onions to get you through thanksgiving, choose red or yellow and Store in a cool, dry place.

Bok Choy: Make some stir fry this week with this winter sweetened choy. Store in a bag in your fridge

Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.

Baby Carrots: so SWEET! root crops are very good at protecting themselves from the cold by creating sugars to act as an 'anti-freeze' which means these carrots are about as sweet as they come. Store in a bag in your fridge.

Salad Turnips: Great eaten raw or cooked. I usually chop mine in half, pan sear them with some onion and chopped bacon them add a little maple syrup at the end. sooo good. Store in a bag in your fridge.

Celery Sauce: Our Gift to you for supporting us this season! It’s a sweet chili sauce made from celery, peppers , onions, tomatoes, vinegar and sugar. Great used a base for chili, soups or stews. Also great in pot roasts, meatloaf , spaghetti sauce, or just with burgers or cheeses.


Turnips with Bacon & Pickled Mustard Seeds | Servings: 8 | total time: 20 mins (and 4h pickle time)


¼ cup sugar

¼ cup white balsamic vinegar or white wine vinegar

¼ cup yellow mustard seeds

1 tablespoon vegetable oil

¼ pound thick-cut bacon, cut crosswise ¼” thick

1 tablespoon whole grain mustard

2 pounds baby turnips, trimmed, halved or quartered if large

Kosher salt and freshly ground black pepper


Bring sugar, vinegar, and ¼ cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours.Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside.Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry.Heat a large skillet over medium-high heat.Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.


Thyme-Roasted Baby Carrots | Servings: 6 | total time: 40 mins


3 bunches baby or heirloom carrots, trimmed, halved

40g unsalted butter, chopped

4 thyme sprigs, leaves picked

1 tbs olive oil

1/3 cup (80ml) white wine

Juice of 1 navel or blood orange


Preheat the oven to 180°C.

Lay a large sheet of foil in a large roasting pan, leaving plenty overhanging the edges. Add carrot in a single layer, then dot with butter and thyme leaves. Drizzle over oil and season well.

Place another sheet of foil over the carrot and fold 3 of the edges together to seal. Carefully pour in the wine and orange juice, then secure the foil to make a parcel. Roast for 20-30 minutes until carrot is tender, then serve.


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!


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