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Fall CSA | Week 5

Week 5: 10/5 - 10/8


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We are getting ready to move our tunnels next week preparing for a frost any day now. This week we planted the last of our outdoor crops and soon we will start planting the gutters we hang in our greenhouse for extra greens all winter. Although it really does not feel like fall quite yet, we are ready for the temps to drop any day now.

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.

Butterhead Lettuce: great base for salads or can be used for lettuce wraps! Store in a bag in your fridge.

Braising Mix: These greens do well sautéed, braised with your favorite salty meat or added to the top of a pizza. Store in a bag in your fridge.

Green Beans: thin french beans can easily be eaten steamed, sautéed or raw. Store in a bag in your fridge.

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

French breakfast radishes: white and red radishes are mild and beautiful. Eat raw or roasted. Store in a bag in your fridge.

Kale: Pull leaf from stem for eating raw or cooked. Great massaged with olive oil then tossed with breadcrumbs, lemon juice and parm! Store in a bag in your fridge.

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

Delicate squash: The slightly chewy edible peel is a great contrast to the sweet, velvety flesh, great roasted! Store in a cool, dry place.


Roasted Delicata Squash with Lemon Tahini | Serves: 4 | total time: 45 mins


  • 1 delicata squash - deseeded and sliced into half-moons

  • 4 heaping cups lacinato (dinosaur) kale leaves - washed, dried, and roughly torn (stems removed)

  • 3 tablespoon olive oil - divided

  • sea salt - to taste

  • ground black pepper - to taste

  • ½ cup pomegranate arils

For the dressing:

  • ¼ cup tahini

  • 1 cloves garlic - minced or pressed; can add 1-2 more to taste

  • 1 lemon - juiced

  • ¼ cup water - for thinning, plus more if needed


  • Preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper.

  • Prepare the delicata squash by slicing it in half lengthwise, scooping out and discarding the seeds (or save them to roast as a snack!), and slicing each half into half moons. Toss the squash in 1 tablespoon olive oil, salt, and pepper. Transfer to 1 of the lined baking sheets and roast for ~30 minutes or until tender, flipping halfway through.

  • Toss the dry kale leaves (make sure they are completely dry) with 2 tablespoon olive oil, salt and pepper. Transfer to the last 2 lined baking sheets. Make sure the kale pieces do not overlap, to prevent steaming the kale instead of roasting it. You may need more than 2 baking sheets, or you may need to roast the kale in batches. Roast for 10-15 minutes or until crispy (check at 10 minutes to be careful not to burn it). You can do this at the same time that the squash is roasting.

  • While the veggies are roasting, whisk together the tahini, garlic, and lemon juice in a small bowl. Gradually whisk in water until it gets to your desired consistency.

  • When the squash and kale are finished, remove from oven and transfer to a serving dish. Top with pomegranate arils, and drizzle with dressing. Enjoy!


5 Cheese & Spinach Stuffed Sweet Peppers | Serves: 4 | Total Time: 20 mins



  • Preheat oven to 450 degrees F degrees. Line a baking sheet with aluminum foil or lightly grease with oil.

  • In a Medium mixing bowl, combine the cream cheese, mozzarella, cheddar, Parmesan, and feta cheeses. Toss in chopped spinach, salt, pepper and garlic powder. Mix everything with a fork until the mixture is fully combined.

  • Arrange sweet peppers on prepared baking sheet. Spoon cheese mixture into each pepper.

  • Bake in the preheated oven until cheese is melted and bubbling, about 10-15 minutes. Serve warm. Enjoy!


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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