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Summer CSA | Week 4

Week 4: 6/29 - 7/2


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Finally, some rain! The weekend brought our first natural irrigation in what felt like months, so we were able to give the well a brief break – although last night the deluge managed to dodge us yet again. This week we have the last peas for a while, but summer crops are starting to come in. The first tomatoes are starting to turn red and the cucumbers are putting on lots of baby fruit. Nice to have some excitement on the horizon to distract from smoky skies!

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


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. We’ve got a great recipe for grilled romaine down below – try it out! 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.

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.

Carrots: Early season carrots are sweet, crunchy, and oh so addicting! Store in a bag in your fridge. Remove the green tops to keep them crisper longer.

Garlic Scapes: This curly-cue is the flowering part of a garlic plant. Chop it up and use it just like garlic – it has a similar taste without as much spicy bite. Can be eaten raw or cooked. Store in a bag in your fridge.

Bok Choy: Crunchy, fresh, and very versatile! Great in sautés, on the grill, or in a bowl of ramen. Or try it baked into a casserole, if that’s your thing. Store in a bag in your fridge.

Snap Peas: Not sure we really need to give you any advice on what to do with these besides hide them from your kids! Easily added to anything for crunch, or just pop them in your mouth as is. Store in a bag in your fridge.

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.

Pea Shoots (Half) or Sunflower Shoots (Full): Add some crunch to your meal with these tossed in salads or sandwiches. Store in a bag in your fridge.

Kale: Strip the leaves from the stem and chop for a salad or to add to any cooked dish that calls for greens. Or make kale chips! Store in a bag in your fridge.

Full shares also received a Cone Cabbage, a whimsically shaped green cabbage that’s perfect for making slaws, fermenting sauerkraut, or caramelizing in the oven. Store in a bag in your fridge. Additionally, full shares received Micro Cilantro, which is our favorite way to add some flavor to tacos, curries, and more. Store in a bag in your fridge.


Grilled Romaine | Serves: 2 | total time: 15 mins


For the dressing

  • 1 garlic scape, minced

  • 6 anchovy fillets, rinsed and minced (or use 3t anchovy paste)

  • 2 tsp mayonnaise

  • 2 tsp Dijon mustard

  • ½ C olive oil

  • 2 Tbsp cider vinegar

  • Salt and pepper to taste

For the salad

  • 1 head romaine lettuce, heads cut lengthwise into quarters

  • 1 Tbsp olive oil

  • 1/4 C grated Parmesan


For the dressing

  1. Whisk together dressing ingredients and set aside.

For the salad

  1. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill for 15 to 20 seconds on each side.

  2. Remove from heat and brush the dressing over the lettuce, making sure to get dressing between the leaves.

  3. Sprinkle with Parmesan and place back on the grill for 1 or 2 minutes to allow lettuce to soften further. Serve warm.



Radicchio Pasta with Goat Cheese | Serves: 4 | Total Time: 35 mins


  • 1 lb pasta

  • 1 head radicchio

  • 2 Tbsp oil

  • 2 garlic scapes, minced

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • ¼ tsp red pepper flakes

  • 4 oz soft goat cheese


  1. Cook pasta according to package instructions, reserving ½ C of pasta water.

  2. Cut raddichio in half lengthwise, then cut into strips.

  3. Heat oil in a sauté pan over medium heat. Add garlic scapes and sliced radicchio. Cook until radicchio wilts down, about 5 minutes.

  4. Add spices, goat cheese, and reserved ½ cup of pasta water to pan. Stir to evenly combine.

  5. Stir radicchio mixture into drained pasta and serve warm, topped with your favorite micro greens!



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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