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Fall CSA | Week 6

Week 6: 10/6- 10/9


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We are in the middle of moving tunnels, stripping off plastic that has gotten hit with hail and re-skinning them. We are also trying to get all our winter fields prepped for the coming season and start clearing beds for their winter sleep. This always a tiring time of year with everything going but we are looking forward to the slower pace of winter coming soon :)

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


In Your Bag This Week

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

Brussels sprout Greens: These are a bit sweeter than kale and I like the texture better too. Cook them up the same way you would kale and enjoy something new. Store in a bag in your fridge.

Peppers: sweet peppers and Hot peppers! We are pulling our plants and passing on the abundance of the last harvest to you. If you don't eat them right away, you can always cut them up and freeze for later. Store in a bag in your fridge.

Leeks: these beauties take all year to grow and have the most amazing buttery onion flavor. Slice down the middle and rinse out the inner layers then chop to add to soups, sautés or casseroles. Store in a bag in your fridge.

Micros: Flavor mix, sunflower shoots or nasturtiums: all can be added to sandwiches or salads to add color and flavor. Store in your fridge.

New 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.

Radish: Beautiful petite red radishes have a nice flavor and add color to salads and crunch to sandwiches. Store in a bag in your fridge.

Garlic: Store in a cool, dry place.

Celery/Celeric: This is a 2 for 1!! The celery on the top has a beautifully strong flavor making it great for soups or slow cooked dishes. The Celeric, the root ball of the celery, is also tasty, like if a potato and celery had a baby. Cut the skin and roots from the sides then chuck up and either boil till tender or pan fry. Makes great 'fries' or can be added to mashed potatoes as a carb reducer. (also great on its own). Store in a bag in your fridge.


Leek & Potato Galette with Pistachio Crust | Serves: 4 | total time: 1h 30mins



1/2 cup raw pistachios

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut into pieces

Filling and assembly:

1 tablespoon olive oil, plus more for drizzling

1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced

4 ounces fresh goat cheese

5 tablespoons heavy cream

2 garlic cloves, finely chopped

Kosher salt, freshly ground pepper

All-purpose flour (for surface)

4 tablespoons coarsely chopped dill, divided, plus sprigs for serving

2 large Yukon Gold potatoes, thinly sliced

1 large egg, beaten to blend

Crushed pink peppercorns (for serving; optional)


Dough: Step 1 Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.

Filling and assembly: Step 2 Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate. Step 3 Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper. Step 4 Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg. Step 5 Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

Do Ahead Step 6 Dough can be made 1 day ahead. Keep chilled.


Celeriac Curry with Chard & Cardamom Rice | Serves: 2 | Total Time: 1h


  • 1 onion

  • 2 garlic cloves

  • 25g fresh ginger

  • 1 celeriac

  • 1 head chard

  • 2 tomatoes

  • oil for frying e.g. sunflower or light olive

  • 1 tsp mustard seeds

  • few curry leaves

  • 1 tbsp curry powder

  • ½ tsp turmeric

  • 400ml coconut milk

  • 1 chilli

  • 1 tbsp ground almonds

  • few cardamom pods

  • 150g brown basmati rice

  • salt and pepper


  • Step 1 Put a large pan of salted water on to boil. Rinse the rice in a sieve under cold running water. Peel the onion, garlic and ginger. Grate them all on a fine grater, or pulse them in a food processor with a splash of water if you have one. Alternatively you could just chop them all very finely.

  • Step 2 Wash and peel the celeriac (see cook's notes). Cut into 2cm cubes. Wash the chard and strip the leaves away from the stalks. Finely dice the stalks and finely shred the leaves. Roughly chop the tomatoes.

  • Step 3 Heat 2 tablespoons of oil in a saucepan. Add the mustard seeds and curry leaves. Fry briefly until the mustard seeds start to pop. Add the onion, garlic and ginger. Mix and cook gently for 3 minutes. Tip in the curry powder, turmeric, tomato, celeriac and diced chard stalks. Cook for 2 minutes, stirring continuously. Add the coconut milk. Season well with salt and pepper. Stir well and simmer for 20 minutes.

  • Step 4 While it cooks take the time to deseed and finely slice the chilli. While the celeriac cooks, bash the cardamom pods once or twice with the butt of your knife or a rolling pin.

  • Step 5 Tip the rice into the pan of boiling water along with the cardamom pods. Stir once and lower to the gentlest of simmers. Cover and cook for 20-25 minutes. Taste the curry; if you would like it a bit hotter add some of the sliced chilli. If unsure at this stage you can garnish with raw chilli at the end to add more heat.

  • Step 6 When the celeriac is just tender, add the chard leaves and ground almonds. Simmer for a further 8 minutes until everything is tender and the liquid has thickened into a sauce. Add a dash more water if it looks too dry. Check the seasoning in the curry.

  • Step 7 When the rice has cooked, drain it and remove the cardamom pods. Fluff it up with a fork and serve topped with the celeriac curry.

Don't forget to remove the pods from the rice before you serve. Chewing on a whole cardamom pod can throw your taste buds out of kilter for a while.


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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