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Summer CSA | Week 10

Week 10: 8/10 - 8/13


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: we have so much bounty its crazy!! In such a dry year we are very happy with everything we are able grow and share with you. We know sometimes these summer weeks can be overwhelming withe the amount of produce you get but we hope you can think of some creative ways to store it for later or share it with your friends and family. We are very focused on getting our fall plantings correct on the timeline for both fall and winter seasons, this time of year we loose so much daylight hours we need to make sure our timeline is correct or we will not have anything to harvest come December.

Please remember to bring back last week's purple CSA bags!


In Your Bag This Week

Peppers: The first of many, you received one or 2 sweet peppers and a Jalapeño. 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.

Bok Choi: chop for a stir fry or add to any baked dish for added veggie points. Store in a bag in your fridge.

Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.

Fennel: This beautiful summer veggie adds major fresh notes to any dish! you can use the fronds like an herb to flavor fish or chicken or add to salads while the bulb can be shaved and eaten raw or chopped and cooked. Store in a bag in your fridge.

Zucchini and Summer Squash: perfect summer veggie! sautéed, grilled or baked they make a great side dish. Store on your counter in water like flowers.

Eggplant: These are an asian eggplant that has a very thin skin meaning you do not need to peel it and very little seeds so it does not have a lot of water in it. So all you have to do is cut it up and cook it like you would a zucchini! easy right! Store in a bag in your fridge.

Cherry Tomatoes!: These are on the CSA ONLY TABLE and should not be stored in your fridge, leave them on your counter to maintain their sweet flavor.

Heirloom Tomatoes: These beauties are great for caprese salad, sandwiches or salads. beautiful flavor and fun shapes and colors! Store on your counter.

Walla Walla Onions: Sweet onions ready for caramelizing! Store in a bag in your fridge. .

New Red Potatoes: great for summer potato salads, grilled or roasted. store in a dark, dry place.

Green Onions: AKA Scallions, these are easy to add to any dish for some onion-y goodness! The whole plant is edible, just cut off the roots and chop the rest. Store in a bag in your fridge.

Cauliflower or Broccolini: both are great steamed, roasted or sauted! 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.


Roasted Japanese Eggplant with Crushed Tomatoes | Serves: 4 | total time: 50 mins


  • 4small Japanese eggplants

  • 3tablespoons extra-virgin olive oil, divided

  • Sea salt

  • Cracked black pepper

  • 1large, very ripe heirloom tomato

  • 2cloves garlic, crushed

  • 4sprigs of fresh thyme

  • 2ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced


  1. Heat oven to 450 degrees.

  2. Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.

  3. While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, ½ teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.

  4. When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.

  5. Scatter with pecorino and roast for about 5 minutes until cheese is melted.

  6. Transfer to a serving dish, including the pan drippings, and serve hot.


Turnips with Garlickly Breadcrumbs | Serves: 4 | Total Time: 15 mins


3 pounds small or medium turnips, trimmed, peeled, cut into 1"-thick wedges

2 garlic cloves, finely chopped

1/2 cup panko (Japanese breadcrumbs)

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 lemon

2 cups parsley leaves with tender stems

Grated Parmesan (for serving)

Kosher salt


  1. Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.

  2. Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.

  3. Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.

  4. Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.

  5. Do Ahead: Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.


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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