top of page

Fall CSA | Week 6

Week 1: 10/7 - 10/10


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: This past week we moved all 3 of our tunnels over their winter fields in preparation for colder weather (???when it comes???) and cleared our final tomato plants. We will be completely done with summer crops after tomorrow and look forward to putting fields to bed for the winter. We just got our order of polycarbonate for the new greenhouse in so you should see an enclosed space starting next week!! we are soooooo excited to be able to offer more greens throughout the winter months, can't wait!

pictures from the farm


In Your Bag This Week

Brussels sprouts: cut the hard end off each sprout and discard any ugly outer leaves. These are great roasted or in the recipe below. Store in a bag in your fridge.

Spinach: tender, sweet and crisp. this spinach is perfect for a salad or sautéed as a side. Store in your fridge for up to a month.

Watermelon Radishes: green on the outside, hot pink in the middle! these are beautiful sliced thin and added to almost anything! Store in a bag in your fridge.

Flavor Mix Micros or Nasturtiums: micros are super tasty balanced flavors can be eaten in a salad or added to sandwiches or wraps. just add olive oil and salt! Nasturtiums have a wasabi like flavor and are beautiful little green disks. Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.

Celery:time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. Store in a bag in your fridge.

Walla Walla Onions:sweet white onions make any meal extra delish. These do not cure well so store in a bag in your fridge.

Eggplant: The last of the season, eggplant is great on the grill, sautéed or baked. Store in a bag in the fridge.

Brussels Sprouts Greens: In order to get nice sized brussels sprouts, we have to cut the tops off in Aug allowing the plant to focus energy on sizing up rather than leafing out. These are amazing greens and should not be wasted!! use just like kale or collards and experience a new green! Store in a bag in your fridge.

Romaine: perfect base for a salad! Store in a bag in your fridge.


Eggplant Lasagna | Serves: 8 | total time: 1h 45 mins


3 large eggplants (about 3 lbs)

1 teaspoon salt

2 tablespoons olive oil, spray olive oil or ghee


1 tablespoon olive oil

one onion, diced

4–8 garlic cloves, rough chopped

6 ounces baby spinach, about 2 extra-large handfuls

Salt and pepper to taste ( 1/4 teaspoon each)


16-ounce tub of whole milk ricotta (or sub tofu ricotta)

1 large egg

1/4 cup chopped basil

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper


24-ounce jar marinara sauce, about 3 cups

8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)

1– 1 1/2 cups grated mozzarella (or meltable vegan cheese)

1/4– 1/3 cup pecorino (or parm, but I like pecorino better here)

1/4–1/2 teaspoon chili flakes (optional)

One batch Arugula Almond Pesto:

1 large garlic clove

1/4 cup toasted almonds, pinenuts or smoked almonds

1/2 cup packed basil leaves

1 cup packed arugula

1 teaspoon lemon zest