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Fall CSA | Week 8

Week 8: 10/26 - 10/29

 

Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Lots of rain this week, better late than never. We are happy to go into the winter with saturated soils, especially right before we tarp our outdoor fields for the winter months so we are grateful; we are, however, a little miffed it did not come during the summer months lol. We will be pulling row cover out tomorrow for our tunnels to cover next week as the temps finally start to drop so we can protect from harsh frosts on our late fall greens. It always feels good for the season to do what is supposed to do, helps us stay on track.


Next week is the last week for the fall csa so if you have any purple bags hanging around, please gather them up and bring them back next week :)


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.


Spinach: 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.


Kale: Strip the leaves from the stem and eat raw or cooked. Store in a bag in your fridge.


Radishes: Add to salads or sandwiches! Store in a bag in your fridge.


Potatoes: White roasters! Store in a dry, dark place.


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.


Kabosha squash: sweet and smooth texture, great roasted or made into pie. Store in a cool, dry place.

 


Kabocha Squash with Parmesan Cream & Thyme | Serves: 4 | total time: 1h 20mins

Ingredients

  • 1 kabocha squash cut into quarters, scooping out the seeds and pulp. Follow instructions on blog post above for a safe way to cut it.

  • ¾ cup heavy cream

  • ¾ cup of grated parmesan

  • 12 sprigs of thyme

  • salt and pepper


Instructions

  1. Cut the squash into quarters then drizzle all sections with olive oil and sprinkling of salt and pepper. Place squash cut side down onto a parchment lined baking sheet and roast at 375F oven. When you see a rich golden color on the outer edge flip the squash over.

  2. In the meantime mix together the heavy cream, the parmesan and some thyme leaves.

  3. Then I like to transfer the squash into a baking dish where they fit somewhat tightly together, right side up, then gently spoon the cream sauce into the cavities.

  4. Place thyme sprigs all over each filled quarter.

  5. Place back into the oven until cream thickens and squash is tender.

  6. Depending on the size of your squash time varies , keep checking it.

  7. You made have leftover cream sauce or not enough again according to the size of your squash.

  8. Scoop and enjoy!

 

Chopped Mexican Kale Salad | Serves: 4 | Total Time: 20 mins


Ingredients

  • 12 ounces butternut squash , diced

  • 1 tablespoon extra-virgin olive oil

  • kosher salt and freshly ground black pepper

  • 8 cups kale , stems and veins removed and chopped

  • 2 cups shredded broccoli slaw

  • 6 radishes , very thinly sliced

  • ½ cup dried cranberries

  • ⅓ cup pepitas or pumpkin seeds

  • ⅓ cup Fire Roasted Poblano Ranch Dressing

  • 3 ounces cotija cheese

  • ¼ cup cilantro leaves , roughly chopped


Instructions

  • Preheat an oven to 475°F. Line a sheet pan with aluminum foil and place the butternut squash on it. Drizzle the squash with the olive oil and season with kosher salt and freshly ground black pepper. Toss to coat and then roast for 8-10 minutes or until lightly browned and softened. Set aside to cool.

  • Add the kale, broccoli slaw, radishes, cranberries and pumpkin seeds to a large bowl. Drizzle with the dressing and toss to coat, adding more to taste. Sprinkle with the cotija cheese and cilantro 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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