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Fall CSA | Last Week

Week 9: 11/2 -11/5


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: thank you all so much for your support this season! We love our CSA members because you are truly the foundation of our farm, allowing us to do what we love all year round.

We hope you all have a fabulous winter and hope to see you again at the farm stand this winter or in the spring!

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


In Your Bag This Week

Brussels sprouts: Cut the hard end off of the sprout and any ugly leaves then you can roast them or sauté them or even make a pizza!! 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.

Farm Mix salad mix: Great all around salad mix, you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.

Carrots: these carrots are sweet, crunchy, and oh so addicting! Store in a bag in your fridge. Remove the green tops to keep them crisper longer.

Spinach: use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.

Kale: Strip the leaves from the stem and eat raw or cooked. Store in a bag in your fridge.

Radishes: Add to salads or sandwiches! Store in a bag in your fridge.

Garlic:You know what to do with this right? :P Store in a dry, dark place.

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

squash: Pick you favorites on the CSA ONLY table. Store in a cool, dry place.


Cheesy Winter Squash Gratin | Serves: 5 | total time: 1h 20mins


5 Tbsp. unsalted butter, divided, plus more for pan

3½lb. delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick

1large white onion, thinly sliced

10garlic cloves, thinly sliced

2¼tsp. kosher salt, divided

6oz. frozen kale, spinach or blanched greens, thawed, squeezed well

½tsp. crushed red pepper flakes

1Tbsp. thyme leaves, plus sprigs

2cups heavy cream

4oz. Parmesan, finely grated, divided

6oz. sliced rye or country-style bread, torn into ½" pieces (about 3 cups)


Step 1 Place racks in upper and lower thirds of oven; preheat to 400°. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices.

Step 2 Combine cream, three quarters of Parmesan, and 1½ tsp. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.

Step 3 Meanwhile, wipe out skillet and melt remaining 3 Tbsp. butter in skillet over medium heat. Add bread and remaining ¼ tsp. salt; toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Let cool.

Step 4 Heat broiler. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.


Roasted Brussels Sprouts | Serves: 4 | Total Time: 35 mins


  • 1.5 pounds Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter, melted

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon EACH: garlic powder, freshly cracked pepper

  • 1/3 cup Panko (or breadcrumbs)

  • 1/3 cup + 2 tablespoons freshly grated Parmesan cheese


  • Preheat the oven to 425 degrees F.

  • Trim and halve the Brussels sprouts. In a bowl, mix them with olive oil, melted butter, salt, garlic powder, and pepper. They need to have enough oil and butter so the panko and Parmesan will stick; add an extra tablespoon of oil if necessary. Next, incorporate panko and 1/3 cup Parmesan, ensuring all sprouts are evenly coated.

  • Spread the sprouts on a large baking sheet, ensuring they don't overlap. It's okay if some panko/Parmesan falls off, but make sure most sprouts are coated. If needed, sprinkle additional mixture onto them.

  • Bake for 18-23 minutes until the sprouts are browned, tender, and cheese is melted. Cooking time may vary based on oven accuracy and sprout size. After removing, sprinkle with the remaining Parmesan and, optionally, some toasted Panko from the tray.


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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