top of page

Fall CSA | Last Week

Week 10: 11/3 - 11/6


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: This is the last week of the fall csa share so we have packed up your goodies in a plastic shopping bag so we can keep all our purple bags to use again next season.

We really appreciate you all supporting us this season and we hope to continue to feed you all in the future!

Note: This week is the last week of csa so if you could scurry around your house and find any odd CSA bag laying around to bring back that would be much appreciated :) Thanks for supporting us!


In Your Bag This Week

Brussels Sprouts: like tiny cabbages, Brussels sprouts can be steamed, shredded and eaten raw, roasted or creamed! Store in a bag in your fridge.

Sweet Onions: chop and add to tacos, salads or practically anything! Store in the fridge.

Winter Squash: your choice this week, we have pie pumpkins, acorns and butternuts. Store in a cool, dark place.

Celeric: Celeric, the root ball of the celery, is also tasty, like if a potato and celery had a baby. Cut the skin and roots from the sides then chuck up and either boil till tender or pan fry. Makes great 'fries' or can be added to mashed potatoes as a carb reducer. (also great on its own). Store in a bag in your fridge.

Micros: Flavor mix or arugula: both can be added to sandwiches or salads to add color and flavor. Store in your fridge.

Purple Potatoes: So good! wash them off and enjoy new potatoes at their finest! boil or roast, pan fry or sautéed, you can't go wrong. Store in a dark cool place.

Spinach: slightly sweet, crisp and tender. Store in a bag in your fridge.

Shoots: sweet and crisp. These are great on sandwiches or salads. Store in your fridge.


Creamy Celeriac & Cannellini Bean Bake | Serves: 2 | total time: 1h


2 onions

2 garlic cloves

1 celeriac

2 tbsp plain flour

1 tbsp wholegrain mustard

500ml full cream milk

¼ nutmeg

400g tinned cannellini beans

100g baby leaf spinach

½ green cabbage

1 lemon

1 tbsp olive oil

Sea salt

Freshly ground pepper


1.Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the onions and finely slice them. Peel the garlic cloves and thinly slice them. Slice the roots off the celeriac at an angle, leaving as much flesh behind as possible. Peel off the skin. Chop the celeriac into bite-size chunks.

2. Pour 1 tbsp oil into a large, ovenproof pan and bring it to a medium heat (no ovenproof pan? Once you've stirred the celeriac into the sauce in step 5, pour the contents of the pan into a large casserole dish. Use a spoon to level the top, then slide into the oven and bake according to the recipe). Slide in the onions and garlic. Sprinkle in a little salt and pepper and fry for 3-4 mins, stirring occasionally, till the onions are slightly softened.

3. Spoon 2 tbsp flour into the onions. Cook for a further 2 mins, stirring frequently.

4. Stir in 1 tbsp wholegrain mustard. Pour in a little of the milk and stir well, till it combines with the flour and thickens. Slowly pour in the rest of the milk, stirring every time you add a splash of milk, to beat out any lumps. Grate in a little of the nutmeg and stir it in.

5. Drain the cannellini beans and shake dry. Fold into the sauce, along with the baby leaf spinach, and stir till the leaves have wilted. Stir in the celeriac, till everything is evenly coated.

6. Bring the sauce to a simmer, then slide the pan into the oven and bake for 25-30 mins, till the celeriac is very soft and the sauce thick and golden on top.

7. While the celeriac bakes, shred half the cabbage. Fill up a pan with water and bring to the boil. Sprinkle in a small pinch of salt.

8. When the celeriac is nearly cooked, drop the cabbage into the boiling water and simmer for 3-4 mins, till tender. Drain well, then tip into a bowl. Squeeze over the juice from the lemon and toss with a little salt and pepper.

9. Spoon the creamy celeriac bake onto warm plates and serve with the lemony cabbage on the side. Grate over a little more nutmeg to serve.


Sweet Onion Potatoes Au Gratin | Serves: 4 | Total Time: 30 min


2 tablespoons butter

1 large or 2 medium sweet onions, such as Vidalia, thinly sliced

Salt and freshly ground black pepper

1/2 teaspoon ground thyme

1 bay leaf, fresh or dried

2 pounds baby Yukon gold potatoes or fingerling potatoes

1/2 to 2/3 cup heavy cream

1/2 cup grated Parmigiano-Reggiano

1/2 pound brick Gruyere or Swiss cheese, shredded


  1. Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf.

  2. While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste.

  3. Preheat the broiler.

  4. Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot.


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!

109 views0 comments

Recent Posts

See All


bottom of page