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Fall CSA | Week 7

Week 5: 10/19 - 10/22


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Now that all the summer things are frosted out and composting for next years soil food, we are totally focused on composting our outside fields for the winter and getting them trapped. This helps us get a jump start on the spring season as well as helps weed suppression and continues to feed the biology in our soil. We are also very happy with the growth of our winter crops that are all under the high tunnels, allowing us to harvest fresh greens Dec - March!

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.

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.

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

Hakurei Turnips: these are absolutely lovely! the root is slightly sweet and juicy and can be eaten raw and the greens are a bit like arugula with a peppery flavor to them. Store in a bag in your fridge.

Swiss Chard: Colorful and has a flavor similar to spinach. Store in a bag in your fridge.

Brussels sprouts: Cut the hard end off of the sprout and any ugly leaves then you can roast them or sauté them or even make a pizza!! Store in a bag in your fridge.

Full shares also received Beets: sweet and beautiful to add some color to your table. roast the root and peel off the skin. Don't forget the greens, they are great chopped, sautéed and eaten with goat cheese and lemon juice. Store in a bag in your fridge.

Parsley: Add some fresh herbs to any dish for added flavor and color. Store in a bag in your fridge.

Garlic:You know what to do with this right? :P Store in a dry, dark place.

Onions: These are red storage onions so eat them now or later :) Store in a cool, dry place.

Acorn squash: sweet and nutty flavor, great roasted! Store in a cool, dry place.

Micro Arugula: tender and peppery, great in a salad, sandwiches, etc.. Store in your fridge.


Acorn Squash Saltimbocca | Serves: 4 | total time: 45 mins


1 large (1 1/2-pound) acorn squash

2 tablespoons olive oil

1 1/4 teaspoons kosher salt, divided

1/4 teaspoon black pepper

8 medium-size fresh sage leaves

8 very thin prosciutto slices, halved lengthwise with ends left intact

1/2 cup unsalted butter (4 ounces)

1/4 cup roughly torn fresh sage leaves

1 tablespoon plus 1/2 teaspoon sherry vinegar

1 tablespoon honey, for drizzling (optional)


  1. Preheat oven to 425°F. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Cut each half into 4 wedges. Toss together squash wedges, oil, 1 teaspoon salt, and pepper in a medium bowl. Arrange wedges, cut sides down, on a rimmed baking sheet lined with parchment paper.

  2. Roast in preheated oven 20 minutes, turning once halfway through. Let cool 5 minutes. Arrange 1 whole sage leaf on rounded flesh side of each squash wedge; wrap 1 prosciutto strip around each squash wedge. Arrange squash wedges on pan, skin sides down. Roast in preheated oven until prosciutto is crisp and squash is tender, 10 to 15 minutes.

  3. Meanwhile, melt butter in a 12-inch skillet over medium-high, stirring often with a wooden spoon, just until milk solids begin to sink to bottom of skillet and brown, 4 to 5 minutes. Add torn sage leaves; cook, stirring constantly, just until sage stops sizzling. Remove from heat, and let stand 1 minute. Carefully stir in sherry vinegar and remaining 1/4 teaspoon salt.

  4. Transfer squash to a warm serving platter, and spoon browned butter sauce over squash. Drizzle with honey, if desired. Serve immediately.


Brussels Sprouts Pizza | Serves: 4 | Total Time: 35 mins


Balsamic red onions

  • 1 to 2 tablespoons olive oil

  • 2 medium or 1 extra-large red onion

  • Pinch red pepper flakes

  • Dash salt

  • 1/4 cup balsamic vinegar

Brussels sprouts

  • 8 ounces (1/2 pound) Brussels sprouts

  • 1 1/2 to 2 teaspoons olive oil

  • Salt and freshly ground black pepper


  • 1 batch easy whole wheat pizza dough or store-bought whole wheat dough (I used Trader Joe’s)

  • 1 1/2 to 2 cups grated low-moisture part-skim mozzarella cheese (6 to 8 ounces), depending on how cheesy you like your pizza

  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).

  2. Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1 1/2 teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.

  3. To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.

  4. Prepare the pizza dough as directed. If you’re using store-bought dough like me, I’d roll it out into one pizza. If you’re using my pizza dough recipe, I’d make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.

  5. Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.

  6. Transfer one pizza to the oven at a time (if you don’t have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you’d like, then slice 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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