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Fall CSA | Week 4

Week 4: 9/28 - 10/1


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: time to change over our Caterpillar tunnels to late fall greens! We have pulled out all our summer crops and replaced them with greens that love to freeze and thaw with the nightly lows which we will be harvesting sometime in late October and early November. Our caterpillar tunnels are the smallest tunnels you see on the farm that cover 4 beds. they are about 8ft tall in the center and 14ft wide. they give just enough protection from the weather to extend our growing season a couple months in the spring and in the fall.

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


In Your Bag This Week

Peppers: Sweet peppers and Jalapeños this week, great chopped and eaten raw or added to a skillet or grill. 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.

Broccoli Greens: Just like kale, you can strip the greens from the stem and use in soups, sautéed or chopped fine and eaten raw. Store in a bag in your fridge.

Spinach: Our cold weather staple, spinach is easy to eat raw or cooked. Store in a bag in your fridge.

Arugula: Peppery and crisp! Eat in salads, sandwiches or over pizza! Store in a bag in your fridge.

roasting potatoes: wash and bake or roast or slice and fry! Store in a dry, dark place.

Daikon radishes:white radishes are fairly mild and easy to pickle, eat raw, fried or cooked! Store in a bag in your fridge.

Garlic: smash and remove the paper outside, chop to add the clove to any dish for extra flavor! Store in a dry, dark place.

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


Air Fryer Daikon Fries | Serves: 4 | total time: 45 mins


  • 1 pound daikon (small or medium daikon, see pictures)

  • 1 tablespoon vegetable oil. I use extra virgin olive oil or avocado oil

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ½ teaspoon seasoning of choice. I use Vegetables and Fries spice blend.

  • 2 teaspoons fresh chopped parsley (optional for garnish)


  • Wash and peel daikon. Cut them into the shape you like. I cut them into french fry shape sticks

  • Place daikon into a bowl and cover with salt, mix and leave for 30 minutes to release moisture. After 30 minutes, drain the excess moisture, put the daikon sticks on a paper towel or kitchen towel, and dry.

  • Place the daikon in a bowl and coat them with oil, seasoning, and garlic powder.

  • Pre-heat air fryer to 400F/200C. Let it run empty for a minute or two.

  • Lightly grease air fryer basket or tray with spray oil.

  • Arrange the daikon slices on the air fryer tray. Give them some space so they do not overlap.

  • Air fry mode at 400F (200C) for 5 minutes.

  • Open the air fryer, flip each daikon slice on the other side, and air fry for an additional 3-5 minutes or until golden brownish with caramelized crispy edges.

  • Taste and lightly salt if desired and season with fresh parsley.


Buffalo Chicken Stuffed Peppers | Serves: 5 | Total Time: 25 mins


  • 5 peppers

  • 1 lb boneless chicken breast or tenderloins

  • 2/3 cup 2% greek yogurt

  • 1/2 cup small curd cottage cheese

  • 1/3 cup shredded cheddar I use sharp

  • 1/2 cup hot sauce I use Franks, plus more for drizzling

  • 1/3 cup blue cheese or sub more cheddar, goat cheese, or mozzarella

  • Green onion optional garnish


To cook the chicken:

  • Sprinkle chicken with salt, pepper, and garlic powder.

  • In your Instant Pot – add 1 cup of broth or water and your raw chicken breast. Cook for 15 minutes and do a full natural release. Drain well and shred.

  • In your oven- cook chicken breast on 350 for 30 minutes. Let cool and dice.

  • On your stovetop – cover chicken with broth or water and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.

To Make the Buffalo Chicken Dip Stuffed Peppers

  • Preheat Oven to 375 or Air Fryer to 350

  • In a medium sized bowl, measure out cottage cheese using a slotted spoon to drain some of the liquid out. I usually just tap the spoon slightly on the side of the container to remove what I can. Add Greek yogurt, cheddar, blue cheese, green onion, and hot sauce. Stir. Next add in cooked chicken. Taste and adjust hot sauce as needed and sprinkle with salt, pepper, or garlic powder if desired.

  • Slice the peppers in half and remove the centers and seeds. Stuff them with the buffalo chicken filling.

Air Fryer

  • Cook peppers in batches on 350 for 10 minutes


  • Cook peppers on a parchment lined baking sheet on 375 for 12 minutes

  • Bonus: To Make a Healthy Buffalo Chicken Dip, just follow the recipe, but place buffalo chicken mixture in an oven safe casserole. Optional – Top with an additional 1/3 cup of cheddar cheese. Broil in the oven until the dip is bubbly and brown.


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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