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Summer CSA | Week 4

Week 4: 7/2 - 7/5


Thursday 3pm - till Sunday Night  |  SELF SERVE

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

What we're up to:

Well 6in of rain in 8 hours is not the best rain...we needed rain but not all at once. Heavy rain tends to 'beat' the plants- strawberries rot, lettuce rots, chard gets a few more holes than before. What we do see when it rains like that though is how our sustainable system can take that water on, soaking it into the soil-filling all the pockets between organic matter and biological life. Aggregated soil structures can capture so much water decreasing run off and stagnate pools. When we focus our farming practices on benefiting our soil we give our farm the gift of resilience! I think we can always use more resilience :)


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.   Swiss Chard: rainbow chard is beautiful and delicious! cut stems from leaves but do not discard; chop them up and cook them a bit longer than the leaves.  Store in a bag in your fridge. Bok Choy: A beautiful asian green that is versatile and crunchy.  Use in stir fries or soup, chop thin and use as a celery substitute. Store in your fridge. Cucumbers: Luicy 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. Micro Arugula:  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. Green Onion: add to salads of all sorts, breakfast or dinner pan dishes for added flavor. Store in a bag in your fridge. Basil: make pesto, add raw to salads or make some yummy cocktails! Store in water on your counter, do not put in the fridge.  Cherry Tomatoes: Not a lot for each person but just enough to wet the pallet-There will be SO MUCH MORE to come! Leave on your counter-do not put in the fridge or they loose their sweet flavor. 


Bucatini with Swiss Chard | Yields: 4 | total time: 20 mins 


5 tablespoons olive oil, divided, plus more for drizzling

4 garlic cloves, thinly sliced

⅓ cup panko (Japanese breadcrumbs)

Kosher salt, freshly ground pepper

12 ounces bucatini or spaghetti

5 oil-packed anchovy fillets, finely chopped

1 serrano chile, thinly sliced

1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups)

3 tablespoons unsalted butter, cut into pieces

1 cup coarsely chopped mint

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Finely grated Pecorino (for serving)


  • Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.

  • Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.

  • Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute.

  • Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.

  • Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.

  • Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.


Cucumber Salad with Soy, Ginger and Garlic | Servings: 4 | total time: 20 mins 


2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced

 Salt, to taste

3 tablespoons seasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon sugar

1 small garlic clove, minced, or granulated garlic or garlic flakes to taste

1 teaspoon minced fresh ginger

⅛ teaspoon ground cayenne, plus more to taste

 Freshly ground pepper

2 tablespoons dark sesame oil

3 tablespoons sunflower oil or grapeseed oil

1 bunch scallions, white and light green parts, very thinly sliced

2 tablespoons chopped cilantro


  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.


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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