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Fall CSA | Week 6

Week 5: 10/12 - 10/15


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We finally got a frost on the farm in mid October! We have moved all our tunnels and have sensitive crops covered by row cover outside so they don't freeze but it is nice to finally see some cooler temps in the forecast and watch that summer growth slow down. Its a mixed feeling in the fall, headed into greens season and saying goodbye to the summer bounty but also looking forward to a different pace on the farm and the sweetening of the winter greens. something to look forward to and something to let go of :)

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


In Your Bag This Week

Leeks: Buttery and delicious leeks are a fall staple for soups and baked dishes! Store in a bag in your fridge.

Full shares received 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.

Spinach: use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.

Arugula: peppery and tender, makes a great salad or added to a sandwich. Store in a bag in your fridge.

Celery: We do not blanch our celery so it has a lot of flavor. Chop and added to any cooked or baked dish. 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.

Green Onions: Chop and add to anything for added flavor. Store in a bag in your fridge.


Pea and Leek Super Green Tart | Serves: 6 | total time: 45 mins


  • plain flour, for dusting

  • 350g pastry, you can use puff or shortcrust, either a block or pre-rolled

  • ½ tsp butter

  • 1 large or 2 small leeks, cut into ½ cm rounds

  • 125ml whipping cream

  • 1 large egg

  • 150g frozen spinach, defrosted

  • 200g peas

  • 4 mozzarella pearls


  • STEP 1 Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

  • STEP 2 Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

  • STEP 3 Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.


Kale Salad with Lemon Dressing | Serves: 6 | Total Time: 30 mins


  • ½ pound Kale (about 8 cups chopped)

  • 1 Lemon zested and juiced (or ¼ cup lemon juice)

  • 1 tablespoon Maple Syrup or other liquid sweetener

  • 1 teaspoon Dijon

  • 1 clove Garlic grated on microplane

  • ⅛ teaspoon Sea Salt or more as needed

  • 1 pinch Black Pepper

  • ¼ cup Extra Virgin Olive Oil

  • 1 (15-ounce can) Chickpeas rinsed and drained (same as 1 ½ cups cooked)

  • ½ large Avocado pitted and diced

  • ¼ cup Walnuts chopped

  • ¼ cup Parmesan Cheese


  • To prepare KALE, rinse, pat dry, and chop or tear into pieces. *See footnote about stems. Cover and refrigerate.

  • In a mixing bowl, whisk together LEMON JUICE, LEMON ZEST, MAPLE SYRUP, DIJON, GARLIC, SALT, and PEPPER until well-combined. Slowly drizzle in OLIVE OIL, whisking continuously to create a creamy dressing. Cover and refrigerate. Note: Alternatively, you can add these dressing ingredients to a covered mason jar and shake to combine.

  • To serve, pour dressing over kale and firmly massage a few minutes until the leaves are soft and all surfaces are well-coated. Note: This is a crucial step to tenderize the kale.

  • Add recommended mix-ins including CHICKPEAS, AVOCADO, WALNUTS, and PARMESAN CHEESE, along with any other desired ingredients. Toss and serve.


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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