top of page

Fall CSA | Week 2

Week 2: 9/8-9/11


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We have started pulling some summer crops as we need to make room for our winter stuff. I always get really excited to see the summer squash go the compost-its the summer crop that takes the most paying attention to and it is nice to move on from it. We just panted our winter kale and celery and are about to start pulling some pepper plants to make room in our heated tunnel for chard and greens.

Reminder: you will find your bag hanging UNDER your name in the walk-in cooler in our farm stand.

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

Broccoli or Sprouted Broccoli: Easy to add to any dish, cut broccoli and sauce, eat raw or grill for a side dish. Sprouted Broccoli can be cooked just as it is, stem and all. 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

French Green beans: These are the last of the season. nice and thin beans are sweet and crisp. You can eat them 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 Hot pepper! 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!

Arugula: Makes a great base for a salad or add to sandwiches for an added peppery flavor. Store in your fridge.

Carrots: Finally we got some carrots to germinate this year!! These are sweet and crunchy and ready for eating! Store in a bag in your fridge.

Half 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.


Salt and Pepper Smashed Cucumber Salad | Serves: 4 | total time: 15 mins


  • cucumbers (about 2 pounds total)

  • 1 1/4 teaspoons kosher salt, divided

  • 1/4 cup all-purpose vinaigrette

  • 3/4 teaspoon freshly ground black pepper


  1. Trim the ends from cucumbers. Cut each cucumber crosswise into 1in pieces. Transfer into a large zip-top bag and seal the bag. Gently smash the cucumbers with a rolling pin or glass bottle 5 to 8 times until the pieces are about 1/2-inch thick. Don’t over smash or your cucumbers will end up mushy.

  2. Transfer the cucumbers to a colander set over a large bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to combine. Let sit 30 minutes.

  3. Remove the colander from the bowl. Pour off any accumulated liquid in the bowl. Transfer the cucumbers to the bowl. Add 1/4 cup all-purpose vinaigrette, 3/4 teaspoon black pepper, and the remaining 1/4 teaspoon kosher salt. Use your hands to gently toss everything together, making sure the cucumbers are well coated. Let sit 15 minutes to marinate.

  4. Taste and season with more kosher salt and black pepper if needed. Transfer the cucumbers to a serving plate with a slotted spoon. Garnish with more black pepper and serve immediately.


Crispy Roasted Potatoes & Arugula Salad | Serves: 4-6 | Total Time: 50 mins


For the potatoes:

  • 1½ lb. baby potatoes, quartered

  • 2 tbsp extra virgin olive oil

  • 1 garlic clove, minced

  • 1 tsp dried rosemary

  • ½ tsp ground sweet paprika

  • ½ tsp ground cumin

  • Salt and pepper, to taste

For the salad:

  • 4 cups (packed) baby arugula

  • 2 tbsp fresh lemon juice

  • 1 tbsp extra virgin olive oil

  • Salt and pepper, to taste

  • Parmesan cheese (Parmigiano Reggiano), freshly grated, to taste (I used 1/4 cup)


  1. For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.

  2. On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.

  3. For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.

  4. Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.


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!

97 views0 comments

Recent Posts

See All


bottom of page