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Summer CSA | Week 3

Week 3: 6/25-6/28


Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What we're up to:

the heat is coming on and the tomatoes, peppers and cucumbers are loving it up! We have been eating cherry tomatoes for a few weeks now but I think we will have enough for CSA next week or the week after and market there after. We invested in a new cooler for the farm stand so it will be a little easier for everyone to keep their distance and see all the goodies in one place. CSA bags are still in the large walk-in cooler.


In Your Bag This Week

Farm Mix Salad Greens: This is our classic greens mix, mild and crisp. Makes a great base for any salad or added to sandwiches or wraps. Store in your fridge.   Scarlet Kale: One of my favorite kales because of its beautiful color and nice texture. Use the same way you would any other kale. Store in a bag in your fridge. Strawberrys: These are from our own patch that we planted last year. This variety does not produce the huge red strawberry like things you see in the store, these are very juicy and sweeeeet and everything a real strawberry should be. Store in your fridge or on your counter. Cucumbers: The first of many! Juicy and crisp, early season cucumbers are great just eaten raw with some salt :) Store in a bag in your fridge. Carrots: crisp and sweet, these are young and beautiful. We grow a carrot that is meant to be eaten fresh, not stored for months and that is in part why they are so tasty! Store in a bag in the fridge. Flavor Mix Microgreens:  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. Garlic Scapes: these are the potential flower of the garlic plant but when harvested early they are tender and have a buttery garlic flavor. Use in a pesto, chop and add to eggs, stove top meals or salsa. Store in a bag in your fridge. Sweet Peas: absolutely the best peas ever!! Im not even going to suggest you do anything with them, just eat them with a smile. Store in a bag in your fridge. Herbs: One bunch of Mint and one bunch of Oregano. Pull the leaves off and add to your salads, main courses, (in a cocktail ;P ) anything your heart desires. Store in water on your counter and change water daily.


Strawberry Mint Avocado Salad | Yields: 2 | total time: 5 mins 



8 ounces fresh strawberries, halved

1/2 small red onion, thinly sliced

1 large avocado, sliced

4 ounces fresh goat cheese, crumbled

4 cups mixed salad greens

5–6 mint leaves, julienned


1 cup walnuts

3 tablespoons white sugar

1 tablespoon unsalted butter, melted

½ teaspoon cinnamon

Pinch of nutmeg


2 tablespoons raspberry balsamic vinegar

¼ cup extra virgin olive oil

Pinch of salt


  • Make the vinaigrette: In a small bowl, whisk together vinegar, olive oil and salt. Set aside.

  • Make the Walnuts: Heat a skillet over medium heat. Melt butter. Whisk in sugar, cinnamon, and nutmeg. Continue to whisk until mixture melts down into a syrup. Add walnuts and cook for 2-3 minutes, until toasted, stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool.

  • Assemble the salad: In a large bowl, toss the ingredients for the salad together. Pour the vinaigrette over the salad and top with cooled candied walnuts.


Thai Carrot Salad with Curried Cashews | Servings: 4 | total time: 30 mins 



  • 2 cloves garlic (minced)

  • 2 Tbsp dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)

  • 2 medium fresh or dried bird's eye chilies (~1 tsp as original recipe is written | or sub red pepper flake)

  • 2 Tbsp coconut sugar (or sub maple syrup)

  • 1/4 cup lime juice

  • 2 Tbsp pineapple juice (optional // recommended for sweetness/tang)

  • 1 Tbsp tamari (or soy sauce if not gluten-free)


  • 2 cups kale (chopped // large stems removed)

  • 2 tsp sesame or olive oil

  • 2 tsp lime juice

  • 4 cups finely shredded/grated carrot (I use this mandolin with the medium blade attachment)

  • 1/4 cup thinly sliced red onion

  • 1 cup Curry-Spiced Cashews (or sub roasted salted cashews)

  • 1/2 cup chopped fresh cilantro (optional)


  • Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.

  • Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird's eye chili for heat. Set aside.

  • To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.

  • Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.

  • Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.


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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