top of page

Summer CSA | Week 2

Week 1: 6/16 - 6/19


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: And the heat is on! I swear it is not an exaggeration to say that everything grew at least 3 inches Tuesday in the heat. All of a sudden the farm looks like it is summer and ready to produce summer foods!! Our tomato plants are already 3feet tall and loaded with fruit, right on time for an early July harvest and our cucumbers and pepper plants are looking happy as well.


In Your Bag This Week

Kohlrabi: I love kohlrabi when it is small because it is less work to eat. just chop off the stems and roast or chop and sautéed the bulbous part. These have a broccoli like flavor and can be eaten raw if sliced very thin. Store in a bag in your fridge.

Romaine Lettuce: nice big leaves are crisp and mild, they can be used in a salad or make a great head for lettuce wraps. Store in a bag in your fridge.

Red Radishes: eat raw or cooked. These are great sliced thin in a salad or sandwich or roasted with other root veggies. 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.

Farm Mix Salad Greens: mild and delicious, these greens are perfect for any salad. Store in a bag in your fridge.

Sunflower Shoots: crisp and nutty, these are great as a romaine alternative in salads and sandwiches. Store in your fridge.

Nasturtiums: These are beautiful and taste like wasabi. Add to salsas, tacos, salads, sandwiches or anything that could use a hit of heat. Store in a bag in your fridge.

Green Onions: the whole bunch is edible, just chop and add to anything for a mild onion flavor. Store in a bag in your fridge.

Sweet Peas: I really can not sudjest eating these any other way than raw out of the bag. So so good, you can eat the pod as well, just tear off the cap and the string (or zipper) that runs down the pod seam. Store in a bag in your fridge.


Spring Pea Salad | Serves: 6 | total time: 10 mins


  • 3-4 cups various farmers market lettuce

  • 3-4 Persian Cucumbers thinly sliced

  • 2 Avocados cut into wedges or cubes

  • 2-3 radishes thinly sliced

  • 1 cup fresh peas blanched

  • 1 block feta cut into cubes (about ½ cup total)

  • Kosher salt and pepper

  • 1 recipe Basil Vinaigrette


  • Add everything for the vinaigrette to a blender and blend for 3 minutes until completely smooth.

  • Arrange the lettuce on a large platter or bowl.

  • Scatter the cucumbers, avocados, peas, feta and radishes on top and season with salt and pepper.

  • Serve alongside the Basil Vinaigrette


Roast Kohlrabi with Ranch Dressing | Serves: 6 | Total Time: 1hour


  • 4 kohlrabi, leaves and base trimmed and cut into wedges

  • olive oil

  • grated to make 2 tbsp parmesan, plus shavings to serve

  • 100ml buttermilk

  • 3 tbsp mayonnaise

  • 1 tbsp white wine vinegar

  • 1 shallot, very finely chopped

  • 1 clove garlic, crushed

  • chopped to make 1½ tbsp dill, plus more to serve

  • chopped to make 1 tbsp chives, plus more to serve


  1. Heat the oven to 200C/fan 180C/gas 6. Put the kohlrabi wedges skin side down in a roasting tin, drizzle with olive oil, season well and cook for 40 minutes or until the wedges are tender. Tip them into a bowl and scatter over the grated parmesan.

  2. Meanwhile, whisk the buttermilk, mayo and vinegar together. Stir in the shallot and garlic followed by the dill and chives. Spoon the dressing over the kohlrabi and scatter over the parmesan shavings and more herbs. Serve with roasts or barbecued meat.


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!

122 views0 comments

Recent Posts

See All


bottom of page