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Summer CSA | Week 3

Week 3: 6/22 - 6/25


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We are starting to see our first cherry tomatoes turning color! We always have tomatoes by the 4th of July so we are right on time despite having a very late spring. Watching the first blush of yellow and red arrive in the tomato tunnels, especially on the summer solstice, helps us feel like we are on track and doing a good job despite feeling a bit run down in this heat and with the current air conditions.

This week you will see our 'CSA only table' near the cooler. please grab your basil from it before you leave :)


In Your Bag This Week

Romaine: These lovely heirlooms make a great base for any salad or add a bit of texture or crunch to a sandwich. This is also a nice head to grill, just douse in olive oil and grill each side for a minute to add flavor and texture to your dinner. Store in a bag in your fridge.

Radicchio: This is a beautiful bitter green! Peel the leaves off and use as a 'salad bowl' or chop the head and add to any salad or coleslaw. 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.

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.

Basil: Add this beautiful herb to pasta, salad, cocktails or pretty much anything for an herbaceous punch of flavor. Store on your counter in water like flowers.

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.

Garlic Scapes: This odd shaped vegitable is the flowering part of a garlic plant. When harvested early like this they can be chopped and use like garlic. They have a similar taste with a buttery flavor and can be eaten raw or cooked. 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.


Farro, Radicchio & Pear Salad | Serves: 4 | total time: 45 mins


For the dressing

  • 2/3 cup olive oil

  • 1/3 cup lemon juice

  • 1 garlic clove, minced

  • 2 tablespoons Dijon or brown mustard

  • 4-6 fresh basil leaves, cut into ribbons

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

For the salad

  • 1 cup uncooked farro

  • 1 small head radicchio, bottom of the stem cut off, leaves cleaned, dried and torn into bite-size pieces

  • 2 ounces mixed greens

  • 2 pears, cored, cut into thin, 3-inch slices

  • 1/4 cup toasted walnuts, chopped


For the dressing

  1. Combine all the ingredients except for the basil. Whisk to combine. Taste, and adjust the seasoning as needed. Add the basil.

  2. Refrigerate until ready to serve.

  3. Mix well before serving.

For the salad

  1. Cook the farro according to the package directions. Cool to room temperature when finished.

  2. To a large serving bowl, add the cooled farro, radicchio leaves, mixed greens and pears. Gently toss to combine.

  3. Drizzle the dressing around the sides of the serving bowl. Toss to coat, and sprinkle the walnuts over the top of the salad.

  4. Serve immediately.


Kohlrabi and Apple Salad | Serves: 2 | Total Time: 20 mins


  • kohlrabi

  • Granny Smith apples

  • thick yogurt

  • dill

  • lemon

  • olive oil


  • STEP 1Finely slice the kohlrabi using a mandolin, so it’s about 1mm thick. Do the same with the apple, leaving the skin on and taking care to avoid the core. Put them into a mixing bowl, add the yogurt, most of the dill and ½ the lemon zest, and season with salt and pepper. Mix well until all the slices are coated.

  • STEP 2Arrange on a plate, finishing with a good twist of black pepper on top. Add the rest of the lemon zest and remaining dill and drizzle a little olive oil over.


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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