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Fall CSA | Week 1

Week 1: 9/1-9/3


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 share! Thank you so much for joining us this season; Fall is the time on the farm of absolute abundance! you get the best of the summer crops and then you get all the goodies that have been growing since march too.

If you have not CSA'ed with us before, you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.

Thank you and we hope you enjoy all the veg!!

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

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.

Rainbow Swiss Chard: eat raw or cooked. I like to chop this up in big pieces, toss with olive oil and cook on the grill. Then finish it off with lemon juice and parmesan cheese. Store in a bag in your fridge.

French Green beans: These are too good! nice and thin beans are sweet and crisp. You can eat them raw or cooked, quick pickled or grilled. makes a great side dish to any meal. 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.

Baby Red 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.

Peppers: large sweet peppers and one jalapeño! 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!

Sunflower Shoots: add for a bit of 'extra' to almost anything: tacos, salads, cheeses & wraps. 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. 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.

Full shares also received Mellons: Sweet and oh so juciy, these are a french cantaloupe that are pink on the inside and green stripes on the out. Eat fairly soon as we harvest them ripe. Store in the fridge. Radish Shoots: spicy and crisp, add to sandwiches or tacos for added flavor.

Half Shares also received Eggplant: great on the grill or sautéed! store in your fridge.


Roasted Fennel with Parm & Cream | Serves: 4 | total time: 1 hour


  • 1 tsp butter

  • 1 kg fennel bulbs

  • 2/3 cup half & half

  • 1/3 cup parmesan

  • 1 tbsp breadcrumbs

  • salt & pepper, to season


  1. Preheat oven to 180°C (350°F).

  2. Prepare the fennel bulbs by getting rid of the hard, outer portions, including the stems. Rinse and cut into four or eight portions, depending on the size of the bulb.

  3. Use the butter to grease the baking dish. For this recipe, I used a 7-inch by 5-inch baking dish.

  4. Arrange the fennel in the baking dish, cutting them into smaller portions, if they do not fit.

  5. Season with salt and pepper.

  6. Pour half & half on the seasoned fennel bulbs.

  7. Add parmesan, distributing them evenly on top.

  8. Sprinkle with breadcrumbs.

  9. Place baking dish in the oven for 40 to 45 minutes, or until the top has browned a bit.

  10. Take baking dish out of the oven and set aside for 5 to 10 minutes. You can still see the cream bubbling on the sides of the dish during this time.

  11. Serve.


Swiss Chard with Garbanzo Beans | Serves: 4-6 | Total Time: 15 mins


  • 2 pounds Swiss chard, preferably rainbow chard

  • 2 tablespoons extra-virgin olive oil

  • 2 ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)

  • 2 tablespoons finely chopped shallot

  • Pinch red pepper flakes

  • 1 can garbanzo beans, drained and rinsed

  • Salt

  • Freshly ground black pepper


  1. Wash the chard leaves and stems well in a large sink of cold water. Lift the chard out of the water, leaving the grit at the bottom of the sink. Shake off the excess water, but do not dry the chard.

  2. Tear the stems from the leaves and chop the stems crosswise into 1/2-inch pieces; set aside. Stack the leaves and coarsely chop them. Keep the stems and leaves separate.

  3. Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp and browned, about 3 minutes. Stir in the shallot and red pepper flakes and cook, stirring often, until the shallot softens, about 2 minutes.

  4. Add the chard stems and beans. Cook, stirring occasionally, until the stems soften, about 4 minutes. Stir in the leaves a handful at a time until wilted. Cover and cook, stirring occasionally, until the chard is tender, about 5 minutes. Taste and season with salt and pepper as needed. 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!

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