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Fall CSA | Week 8

Week 8: 10/21 - 10/24


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We have concrete poured!! This is exciting because now we can start moving into our new barn and reorganizing the existing one. The new barn will house a shop, kitchen and storage spaces. This allowed the existing barn to be market and wash/pack space only. I am soooooooo excited to have these dedicated spaces so that we can expand our market as well as allow us to work more efficiently.


In Your Bag This Week

Carrots: fall carrots are sweet and tender and get better as the cold sets in. Store in a bag in your fridge.

Farm Mix Salad Greens: mild and delicious, these greens are perfect for any salad. Store in a bag in your fridge.

French Breakfast Radishes: red and white radishes are long rather than round and really very mild in flavor. add to salads or sandwiches for a crunch. Store in a bag in your fridge.

Nasturtiums: have a wasabi like flavor and are beautiful little green disks. Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.

Hokurei Turnips: Turnip is sweet and juicy; the greens are a little peppery. both can be eaten raw or cooked. Store in a bag in your fridge.

Brussels sprouts: cut the hard end off each sprout and discard any ugly outer leaves. These are great roasted or in the recipe below. Store in a bag in your fridge.

Bok choy: Excellent in stir fry, on the grill or chopped fine and added raw to salads. Store in a bag in your fridge.

Iceberg Lettuce: this has got to be the most delicate head lettuce we have ever grown. It was a chore to wash and pack it without crushing it so please be careful getting it out of your bag lol. Strip off any ugly outer leaves and chop for a salad! Store in a bag in your fridge but eat soon.

Celeriac: if a potato and celery had a baby-it would taste like this. IT LOOKS SO WEIRD i know but it is one of my favorite veggies. cut the hard skin off then you can chop and roast, boil and mash, sauté or fry! its a great potato alternative if you don't want a lot of carbs. Store in your crisper drawer in your fridge.


Butter-Braised Radishes | Serves: 4 | total time: 25 mins


1-3/4 lb. radishes (about 2 bunches), tops removed and reserved

1-1/2 Tbs. unsalted butter

2/3 cup lower-salt chicken or vegetable broth

1 Tbs. cider vinegar

1 tsp. granulated sugar

Kosher salt


  • Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

  • In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.


Parmesan Brussels Sprouts | Serves: 6 | total time: 25 mins


16 oz (450g) Brussels sprouts, rinsed

3 tablespoons olive oil (or melted butter)

1/2 teaspoon kosher salt and freshly cracked black pepper

1 teaspoon Italian seasoning

3 garlic cloves, minced

1/2 cup grated Parmesan cheese, or to taste


  • To prepare the roasted Brussels sprouts: Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. Prepare a large baking sheet (you can line it with parchment paper if you like).

  • 2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.

  • 3. Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

  • 4. Transfer the parmesan roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like. Enjoy!


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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