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Spring CSA | Week 5

Week 5: 5/14 - 5/17


Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What We’re Up To

Well the freeze was a doozy. for 2 separate nights the farm sat at 19F for several hours. Not good for tomatoes...or really anything this time of year. We are lucky enough to have a few extra flats of tomatoes to replace some of the ones we lost so we will be replanting those tomorrow. We also last our first round of cauliflower and broccoli but everything else looks like it survived well.  Spring is always a gamble, generally row cover is good enough but 19F is a bit too cold. Oh well, that's why we have back plans for our back up plans lol. Happy summer weather on the horizon!! 


In Your Bag This Week

Spring Kale: This is a young winterbor (curly) kale meaning it is very tender and easy to eat raw. Store in a bag in your fridge.   Salad Turnips: A CSA Favorite! these little white round turnips are sweet and jucy but their greens are peppery. The whole plant is edible and excellent sautéed together with a little maple syrup to finish it off. Store in a bag in your fridge. Spinach: Super sweet and crisp. Eat as a salad or sautee. Did you know all our spinach is harvested by hand-thumb and finger pinched off the plant. It can be tedious but by doing this way we get between 3 and 6 harvests off the same bed. Store in your fridge for up to 3 weeks. Farm Mix: Our classic salad mix is great as a salad on its own, as a base for a dinner salad or added to sandwiches and wraps. Store in the fridge. Flavor Mix Microgreens: A bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. French Breakfast Radish: little red and white radishes have a beautiful flavor that is mildly peppery. Excellent on sandwiches or on the grill! (yes, really). Store in a bag in your fridge. Pea Shoots: Sweet and crisp these are great on a grilled cheese sandwich or eaten in a salad. Store in your fridge.


Maple-Glazed Hakurei Turnip noodle dish | Servings: 3 | total time: 25 mins 


  • About 3/4 pound of Hakurei turnip (minus the leaves)

  • A handful of Hakurei turnip leaves (about a dozen leaves)

  • 2 oz shiitake mushrooms (about 8 medium-sized mushrooms)

  • 1/4 cup light, un-toasted sesame oil (see modified instructions below if using dark toasted sesame oil)

  • 1 1/2 Tbsp maple syrup

  • 1/4 tsp salt

  • 1/2 pound of buckwheat soba noodles

  • 2 Tbsp tamari or shoyu sauce

  • 1 Tbsp rice vinegar (or mirin)

  • 1 Tbsp fish sauce

  • Optional: fresh cilantro and sesame seeds for garnish


  • Wash the turnips and leaves well. Finely slice the handful of turnip leaves. (Place the rest of the leaves aside to use in another dish). Cut the turnips into bite-sized pieces. If they are small, you can simply cut them in half. If they are larger, cut them into quarters or roughly 3/4 inch cubes. Remove the tough stems from the shiitake mushrooms (I put mine in a freezer bag to make stock later). Slice the shiitake tops thinly.

  • In a skillet, warm 2 Tbsp of the light sesame oil over medium heat. (If using dark, toasted sesame oil, it has a much stronger flavor so use 2 Tbsp butter or olive oil instead of sesame oil for this part of the recipe. Use the dark sesame oil only in the dressing for the noodles). Add the chopped turnips, mushrooms, and salt into the warmed oil and sauté for about 1 minute. Add the 1 1/2 Tbsp maple syrup and 2 Tbsp of water. After about 5 minutes, the water will have evaporated and the turnips and mushrooms will be nicely glazed. At this point, add the sliced turnip greens and cook until wilted and dark green, about 1 more minute. Remove from heat.

  • While you prepare the glazed turnips and mushrooms, place a large pot filled with 8 cups of water on high heat. Once the water is boiling, add the soba noodles. Cook according to package directions (usually they are done in about 7 minutes). Do not overcook the noodles. As soon as they are done, drain all the water out and rinse the noodles in cold water to remove excess starch (this gives the noodles a lovely texture and ensures they won't clump). If the noodles are too cold after rinsing, quickly dunk them in a fresh pot of boiling water.

  • In a medium-sized bowl, mix the remaining 2 Tbsp sesame oil, the tamari or shoyu sauce, the rice vinegar, and the fish sauce. Stir well and then add the drained noodles, tossing gently to coat the noodles well.

  • Serve the noodles with the glazed turnips and mushrooms and garnish with a little cilantro and sesame seeds.


Honey Mustard Braised Radishes and greens | Servings: 8 | total time: 1h 15mins 


1 stick unsalted butter

3/4 cup finely grated peeled fresh horseradish

2 garlic cloves, minced

2 shallots, minced

1/4 cup plus 2 tablespoons white wine vinegar

2 tablespoons honey

1 1/2 tablespoon Dijon mustard

1 small bunch of radishes (5 ounces)—tops coarsely chopped (1 cup), 1 radish thinly sliced and remaining radishes quartered

2 bunches of mustard greens or spinach (1 1/4 pounds), stemmed and chopped (16 cups)

Kosher salt


2 tablespoons chopped chives


  • In a small dry skillet, toast the mustard seeds over low heat until fragrant, about 5 minutes.

  • In a large saucepan, combine the butter, horseradish, garlic, shallots, vinegar, honey and mustard with 2 cups of water. Bring to a simmer over moderately high heat and cook over moderate heat, stirring occasionally, until reduced by half, about 10 minutes. Add the quartered radishes and cook until beginning to soften, about 3 minutes. In batches, add the radish tops and mustard greens and cook, stirring, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a shallow serving bowl and top with the sliced radish. Sprinkle with the chives and mustard seeds 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!


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