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Spring CSA | Week 2

Week 2: 4/21 - 4/24


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Thank goodness for the sun!!!!!!!!!!!! We are really feeling these below average temps for this season; outdoor soil temp should be around 40 - 50F at this point but we are not close to that. You may have noticed the dandelions in your yard have not bloomed yet- this is a great indicator of when soil temps are appropriate for spring sowing and growth. We are thankful for all the tunnels we have so we can move ahead with our spring season whether or not the sun and temps are in our favor. Hopefully warmer weather is on the horizon!


In Your Bag This Week

Radish shoots: These are beautiful and spicy! Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.

Rainbow Swiss Chard: eat raw or cooked. I like to chop this up in big pieces, toss with olive oil and cook on the grill. Then finish it off with lemon juice and parmesan cheese. Store in a bag in your fridge.

Kale: Curly Kale is tasty and versatile! Rip leaves from stems and tear apart to cook or eat raw. Store in a bag in your fridge.

Spinach: This is our overwintered spinach which means it is pack full of nutrients and flavor as it had to work hard to survive. Store in your fridge.

Pea shoots Or Micro Arugula: pea shoots are sweet and crunchy and arugula is peppery and bright. Both are great on sandwiches or salads. 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. Store in a bag in your fridge.


Spinach-Egg Breakfast Pizza | Serves 4 | total time: 35 mins



1 loaf (1 pound) frozen pizza dough, thawed

1 tablespoon plus additional extra virgin olive oil, divided

5 to 6 ounces fresh baby spinach

1/3 cup plus additional grated Parmesan cheese, divided

3 tablespoons sour cream

1 small garlic clove, minced

1/4 teaspoon sea salt

1/8 teaspoon plus additional coarsely ground pepper, divided

4 large eggs


  1. Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.

  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.

  3. Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.


Microgreen Salad | Serves: 2 | Total Time: 10min


micro-greens 1 cup

Orange, peeled and diced 1 piece

Avocado, peeled and diced 1 pc

Chopped carrots or daikon 1/2 cup

Walnuts 1/4 cup


Cold-pressed olive oil 1 tablespoon

Lemon juice 1 tablespoon

Finely chopped garlic 1 clove

Salt and pepper to taste


  1. Place the sprouted microgreens in a salad dish and add the remaining ingredients.

  2. Mix the ingredients of the dressing thoroughly in a separate container and pour the resulting liquid over the salad. The specified amount is enough for 1–2 servings. Arrange the salad in portioned salad bowls, decorate the top with cheese petals, which we cut with a vegetable cutter. And you can serve it to the table.


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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