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Spring CSA | Week 7

Week 7: 5/25 - 5/28


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: This week we moved 2 of our Caterpillar tunnels to their summer homes. They will be both be filled with peppers to give them a boost in the heat department as well as a little extra protection from the elements. We also got our potatoes and Brussels sprouts out i the field finally, making me feel like spring has come to an end and summer can start any day now. The spring push can be a bit brutal some years when we get a late winter so it always feels like an accomplishment when we get our long season planting out.


In Your Bag This Week

Butterhead Lettuce: Tender green heads are great for salads, lettuce wraps or sandwiches. Store in a bag in your fridge.

Spinach: slightly sweet, crisp and tender. Store in a bag in your fridge.

Romaine lettuce: this is an heirloom bib romaine head with great flavor and great tenderness. Use as a salad, in sandwiches or wraps. Store in a bag in your fridge.

Kale: Dino or Curly, both can are tender as they are young plants. rip the leaves from the stem and chop for a salad or use in a sauté. 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 your fridge.

Radishes: peppery and crisp! the greens do not look great this week but the radish part is still tasty so cut off the tops and compost them. Store in a bag in your fridge.

Bunching Onions: super versatile, chop the whole onion and discard the root, add to any dish for a depth of flavor. Store in a bag in your fridge.

Cilantro or Rosemary: Both make a great addition to salads, tacos or baked dishes! Store in a bag in your fridge.

Micro Arugula: peppery and clean tasting. these go great over eggs, pizza, sandwiches or added to salads. Store in your fridge.


Sauteed Spinach | Serves: 4 | total time: 10 mins


  • 1 tablespoon olive oil

  • 1 medium white onion chopped

  • 4 teaspoons minced garlic see note

  • 1 tablespoon unsalted butter

  • 1 teaspoon soy sauce

  • 8 oz fresh spinach

  • ½ teaspoon salt

  • ¼ teaspoon black pepper


  • In a large skillet, heat up olive oil. Add onion and saute for 4 minutes. Add garlic and butter and saute until the onion is starting to brown.

  • Add soy sauce and stir well. Add spinach and gently toss to mix with sauteed onion.

  • Cook until spinach is wilted. Season with salt and pepper.

  • Serve immediately.



Grilled Romaine | Serves: 4 | Total Time: 20 mins


  • 1 medium lemon

  • 1 ounce Parmesan cheese