Fall CSA | Week 7
Oct. 17 & 18
TH: 4-7pm | FRI: 9-noon
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
It was a beautiful day to harvest after a previously frigid week. These are the fall days that make me happy that I choose to work outside for a living :)
Don't forget to RSVP to our Fall Party, its next weekend, Oct. 27th!!
In your bag this week:
Koganut Squash: this smaller winter squash has a smooth, orange flesh and orange skin. It is a cross of a butternut squash and a Kabosha, so sweet and tasty! Excellent roasted or stuffed. Store in a cool dry place for up to 2 months.
Kale: You received either dark green dino kale or large leafy Siberian kale. The Siberian kale is very easy to eat raw with a tender leaf and nice flavor. Store in a bag in your fridge.
Red Potatoes: easy to roast, mash or fry, these are great with any dish. Potatoes are the only thing we don't wash on the farm because they are hard to store afterward. Store in a cool, dry place.
French Breakfast Radishes: these red with white ends, very mild and easy to eat. Store in a bag in your fridge.
Mesculen Mix: These greens are a mix of baby kale, mizuna, tat soi, arugula, and mustard. You can use it as a braising mix or eat it raw. Store in a bag in your fridge.
Red Bib Lettuce Heads: These are tender and beautiful, they are one of my favorite head lettuces to grow because of their excellent flavor, resilience in cold temps and the flavor is great! Store in a bag in your fridge.
Yellow Onions: cured and ready to flavor all your fall themed dishes. Store in a cool, dry place.
Thyme: pull leaves from stem and add to soup, your squash or baked dishes. You can also just hang it to dry and use it later :) Store in water on your counter or hang to dry.
Full shares also received Cone Head Cabbage: great in stir fry, added to soup or just chopped and sautéed with butter and thyme. Store in a bag in your fridge for up to a month.
Mesclun Salad with apples and cranberries | Servings: 4 | total time: 10 mins
5 ounces (about 5 cups) mesclun greens salad blend
1 large Granny Smith apple
⅓ cup dried cranberries
¼ cup pepitas (green pumpkin seeds)
2 ounces chilled goat cheese, crumbled (or about ⅓ cup crumbled goat cheese)
Apple cider vinaigrette
¼ cup olive oil
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons honey
1 teaspoon Dijon mustardSalt and freshly ground black pepper, to taste
Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises. Transfer the pepitas to a small bowl to cool.
Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey and mustard until emulsified. Season to taste with salt and black pepper.
Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
Simple Creamy Squash Soup | Servings: 4 | total time: 30 mins
1 medium squash