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Fall CSA | Week 7

Week 7: 10/13- 10/16


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: ::Reminder::

Our cash box was robbed last week so until we can figure out a better way to take payments at the farm stand, payments will be venmo only.

We are sorry for any inconvenience this posses, hopefully we can find a better solution 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

Spinach: Sweet and tender, this is the first of the fall spinach as we got a late start on it this year. great for salad or cooking. Store in your fridge.

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 the fridge.

Brussels sprouts: like tiny cabbages, Brussels sprouts can be steamed, shredded and eaten raw, roasted or creamed! 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 or arugula: both can be added to sandwiches or salads to add color and flavor. Store in your fridge.

Purple 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.

Winter Squash: Your choice of 'winter luxury' or 'Kabosha', these are both sweet with a smooth flesh making them great for desert or dinner. Store in a dark, cool space like a spear bedroom for long term storage.

Garlic: Store in a cool, dry place.


Maple Roasted Brussels Sprouts and Squash | Serves: 6 | total time: 30mins


  • 1 pound brussels spouts ends trimmed, sliced in half

  • 1 pound squash peeled, seeded, and cubed

  • 3 tablespoons olive oil

  • 4 tablespoons real maple syrup divided

  • salt and pepper

  • 1 cup whole pecans

  • 1/2 cup dried cranberries


  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.

  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.

  • Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.


Spinach Salad | Serves: 4-6 | Total Time: 30 min


  • 6 cups (5.5 oz) baby spinach

  • 2 large apples (See Note 1)

  • 1/2 of 1 small red onion (See Note 2)

  • 1 cup candied or honey-roasted pecans (See Note 3)

  • 2/3 cup dried sweetened cranberries

  • 1/4 cup crumbled feta cheese

  • 6 slices bacon


  • 2 tablespoons apple cider vinegar

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon pure maple syrup

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly cracked pepper


  • PREP: Cook the bacon and chop into small pieces. Thinly slice or chop the apples and red onion.

  • PREPARE THE DRESSING: Add all ingredients to a Mason jar, cover with the lid, and vigorously shake to combine. Taste and adjust for personal preference on seasonings (salt and pepper). Refrigerate until ready to eat and shake once more before dressing the salad.

  • SALAD ASSEMBLY: Add spinach, apples, red onion, pecans, and dried cranberries to a large salad bowl.

  • DRESS THE SALAD: Drizzle the dressing only on what will be enjoyed the same day. (Once dressed, this salad doesn't sit well.) Toss salad to coat in dressing. Add the feta cheese (add more to personal preference) and chopped bacon. Toss once more and serve salad immediately.

  • MAKE AHEAD/STORAGE: If you want to prepare this salad in advance or store leftovers, I recommend measuring out and then storing ingredients separately in plastic bags or small containers and tossing them together right before serving. The one ingredient I don't recommend preparing more than an hour ahead of time is the apples. The dressing can be made (and stored) in a Mason jar 2-3 days in advance. Shake up to re-combine before topping the salad. (If the dressing hardens or clumps, this is totally normal -- it's just the olive oil solidifying at cold temperatures. Let the dressing stand at room temperature for about 20 minutes and then shake it up and it's ready to go!)


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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