top of page

Fall CSA | Week 5

Oct. 3 & 4

TH: 4-7pm  |  FRI: 9-noon

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

We moved 2 tunnels last weekend over out fall and winter greens and have one more to move this weekend. We are busy putting some beds to sleep for the winter and others are still being harvested and producing strong. Hopefully October is more seasonal than the last 2 months have been so our winter greens can mature while our outdoor crops sweeten up with some frost.

In your bag this week:

Cone Head Cabbage: these are small-er green cabbages shaped like a cone. They have great flavor and are easy to chop and eat in one sitting. Store in a bag in your fridge for up to a month.

Hakuri Turnips: These are salad turnips meaning the root is sweet and juicy and can be eaten raw while the tops have a peppery flavor to them. I like to sauté them together with a little bacon and finish if off with a tablespoon of maple syrup. So good! Store in a bag in your fridge.

Curly Kale: You received a green or red bunch. These are great for making kale chips, sautéing as a side or adding to any baked dish. Store in a bag in your fridge.

Peppers: all sweet peppers, may be the last of the season. We grow 3 types of Italian frying peppers, the longer red and yellow ones; and 2 types of bell peppers, purple and green. Store in a bag in your fridge.

Watermelon Radishes: these are named so because they are greenish on the outside and pink in the middle. They have a nice mildly spicy flavor and bring a pop of color to your meal. Store on your counter.

Green Beans: the last of the season, these are tender and lovely tasting. Eat raw or cooked. Store in a bag in your fridge.

Farm Mix Salad Greens:This is our staple mix, mild flavors make a great salad with just olive oil and salt or are perfect as a base salad for meat or grilled veggies. Store in your fridge.

Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.

Red Onions: cured and ready to flavor all your fall themed dishes. Store in a cool, dry place.


Kale Chips | Servings: 4 | total time: 25 mins


1 large bunch curly kale (8 to 10 ounces)

2 teaspoons miso (white, yellow, or red will all work)

2 teaspoons soy sauce or tamari

2 tablespoons canola or refined coconut oil

Flaky sea salt, for serving (optional)


  • Wash and dry the kale. Arrange 2 racks to divide the oven into thirds and heat to 300°F. Strip the kale leaves from their sturdy stems and place in the bowl of a salad spinner. Rinse the leaves under cool running water, then spin dry. For extra insurance, pat dry with paper towels — you want the kale to be as dry as possible in order for it to crisp.

  • Tear the kale and place onto baking sheets. Tear the kale leaves into bite-sized pieces and divide between 2 rimmed baking sheets (you should have about 7 total cups of torn kale).

  • Whisk together miso-tamari sauce. Whisk the miso and tamari or soy sauce together in a small bowl. While whisking, slowly drizzle in the oil and whisk until combined (it’s okay if mixture looks slightly separated).

  • Coat and massage the kale. Drizzle the mixture evenly over the kale and use your hands to massage it into the kale, getting into every nook and cranny. Spread the kale into an even layer on each baking sheet.

  • Bake until crisp. Bake, stirring the kale and rotating the baking sheets between racks halfway through, until the kale is crisp, 18 to 20 minutes total. Toss with flaky sea salt, if desired.


Sautéed Cabbage | Servings: 6 | total time: 25 mins


1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


  • Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

  • Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.

  • Season, to taste, and serve warm.

alternatively, check out the book The Six Seasons by Joshua McFadden, he has some amazing cabbage recipes. Great book for cooking with your CSA seasons, I have enjoyed everything Ive made out of it.


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!


6 views0 comments

Recent Posts

See All


bottom of page