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Summer CSA | Week 1

Week 1: 6/8 - 6/11


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Welcome to summer!!

Thank you for joining our CSA this year and we are very excited to feed you this season.

This week on the farm we have focused on weeding and flipping beds as a lot of our spring crops are at an end and our heat loving summer crops are oh so happy to be growing in the sun. Our tomato plants are growing like crazy as they should and are just about 3 feet high now. Pruning and trellising will soon become a twice a week task to keep up with all the growth. All in all, it has been a nice week.


In Your Bag This Week

Iceberg or Red butterhead Lettuce: These lovely heirlooms make a great base for any salad or add a bit of texture or crunch to a sandwich. Store in a bag in your fridge.

Kohlrabi: We like to keep our Kohlrabi small as the flavor is better and the greens are nice. you can eat the greens like you would kale and the bulb end can be peeled and roasted, fried or sautéed. Store in a bag in your fridge.

Baby Beets: The best beet there is! the greens are nice and can be chopped, sautéed and eaten with a little goat cheese and balsamic vinegar. The root can be roasted or sautéed as is, no need to peel them. Great addition to salads or as a side dish. Store in a bag in your fridge.

Snap Peas: Not sure I really need to give you any advice on what to do with these besides hide them from your kids lol. Easily added to anything for crunch and a bit of sweetness. 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.

Carrots: Spring carrots are sweet, crunchy and oh so addicting! Store in a bag in your fridge.

Sunflower shoots: add some nutty flavor to your salad with these tossed in. Also oddly good added to a PB&J! Store in a bag in your fridge.

Farm Mix salad mix: Great all around salad mix, you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.

full shares also received Cilantro: great addition to salads, tacos or baked dishes! Store in a bag in your fridge.


Shaved Kohlrabi Salad with Basil and Parm | Serves: 4 | total time: 50 mins


  • 1 to 2 kohlrabi, or more or less (see notes)

  • nice, flaky sea salt such as Maldon or kosher salt

  • 2 tablespoons white balsamic vinegar or more as needed

  • 2 tablespoon extra virgin olive oil

  • Parmigiano Reggiano, shaved with a peeler, to taste

  • fresh herbs such as basil, chives, tarragon, or dill


  1. Peel the kohlrabi: Use a paring knife to cut off each end to create a flat surface. Rest the kohlrabi on one of the flat surfaces and use the knife to cut off the thick skin. Peel the remaining skin with a peeler.

  2. Slice thinly: I like to use a mandoline, but you absolutely can use a knife to cut it thinly—kohlrabi isn’t as tough as it looks.

  3. Season it: Spread the slices out in a large bowl, sprinkle evenly with the sea salt. If you have to layer up the slices for space reasons, season one layer, then season the layer on top. Sprinkle with the vinegar and let sit for 10 to 15 minutes or until the slices soften and are pliable.

  4. Add the olive oil and basil (or other herbs) and toss with your hands to coat. Taste. Add more salt and vinegar to taste as needed. If you want to add more olive oil, do so as well.

  5. Add the parmesan and toss gently. I like to add the parmesan at the very end or even shave it over top to prevent it from getting too broken up, but this is mostly for aesthetic reasons. Serve.


Sauteed Beet Greens with Garlic, Lemon & Almonds | Serves: 4 | Total Time: 25 mins


  • 1 1/2 tablespoons extra-virgin olive oil

  • 2-3 cloves garlic, thinly sliced

  • 450-500 g beet greens (about 3 very generous handfuls)

  • sea salt and freshly ground pepper, to taste

  • juice from 1 lemon

  • handful almonds, coarsely chopped and lightly toasted


  1. In a large deep skillet or wok, heat the oil over medium heat. Add the garlic and sauté for 1 minute.

  2. Add the beet greens, cover and cook for 2-3 minutes, flip the greens over, continue to cook, covered, stirring occasionally, until wilted, about 8-10 minutes. Season with salt and pepper and remove from heat.

  3. Transfer to a serving plate, drizzle with lemon juice and sprinkle with almonds. Serve warm or at room temperature. 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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