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Summer CSA | Week 6

Week 6: 7/13 - 7/16


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: OK, so we have heard from several of you as well as had our own experiences with the green produce bags and have decided to give them up. We are always looking for an environmental option for our produce bags as we feel like we use a lot of plastic in this business, however, these are not the right fit for our goals. We will continue to search for something but in the mean time, we are going to go back to our classic plastic produce bag. If anyone has any suggestions don't hesitate to send them our way :)

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


In Your Bag This Week

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.

Tropia Onions: These beautiful fresh onions are amazing! the color is enticing and the flavor is fantastic! chop and add to anything, raw or cooked. 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: these carrots are sweet, crunchy, and oh so addicting! Store in a bag in your fridge. Remove the green tops to keep them crisper longer.

Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.

Green Beans: These are a beautiful French bean, very thin and tender. Steam or sautéed lightly to maintain their beautiful crunch. Store in a bag in your fridge.

Zucchini and Summer Squash: perfect summer veggie! sautéed, grilled or baked they make a great side dish. Store on your counter in water like flowers.

Kale: curly or dino, kale is very versatile as it can be eaten raw or cooked. Store in a bag in your fridge.

Cherry Tomatoes!: First of many! These are on the CSA ONLY TABLE and should not be stored in your fridge, leave them on your counter to maintain their sweet flavor.

Full shares also received a Broccoli: steam, roast, grill or eat raw, broccoli makes a great side or main dish. Store in a bag in your fridge.


Kohlrabi Slaw | Serves: 6 | total time: 30 mins


  • 6 cups thinly sliced kohlrabi 1-2 kohlrabi depending on size

For The Dressing:

  • 2 cloves garlic

  • 1 jalapeno seeds removed

  • ⅓ cup mayo

  • ⅓ cup sour cream

  • 2 Tbsp. lime juice

  • ¼ tsp. kosher salt

  • ¼ tsp. pepper

  • ½ cup fresh cilantro


How To Cut Kohlrabi:

  • Cut the leaves off the top of the kohlrabi with a knife. The leaves may be used in another recipe or discarded.

  • Cut the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.

  • With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard.

  • Once the kohlrabi is completely peeled cut it half and then into chunks.

  • To cut it into matchsticks simply cut each of the chunks into slices, stack the thin slices on top of one another, and cut the stacks into thin strips.

  • Continue until you have roughly 6 heaping cups of thinly sliced kohlrabi. Place the sliced kohlrabi in a bowl.

For The Dressing:

  • Cut 2 cloves of garlic into chunks. Cut a jalapeno in half, remove the seeds, and cut it into chunks.

  • Place the garlic and jalapeno into a mini food processor. Add ⅓ cup each of mayo and sour cream. Add ¼ tsp. of kosher saltand pepper along with 2 Tbsp. lime juice. Add ½ cup of fresh cilantro.

  • Pulse until the mixture is creamy and completely combined.

  • Pour the dressing over the sliced kohlrabi a bit at a time and stir until completely combined. You can add as much or as little dressing as you like.

  • To Serve: May be served immediately. Garnish with a squeeze of lime over the top (optional).


Mediterranean Style Cucumber boats | Serves: 6 | Total Time: 10mins


  • 6 small cucumbers

  • 1 cup cherry or grape tomatoes, quartered

  • 1/2 cup pitted Greek olives, chopped

  • 1 small red onion, diced small

  • 1 yellow bell pepper, seeded and diced

  • fresh parsley, minced

  • 1/2 cup crumbled feta cheese

For the hummus:

  • 1-15 oz jar garbanzo beans/chickpeas, rinsed well, and drained

  • 1/4 cup freshly squeezed lemon juice

  • 1/4 cup well-stirred tahini, or sesame paste

  • 1 small garlic clove, minced

  • 2 Tbsps light extra-virgin olive oil

  • 1/2 tsp ground cumin

  • sea salt to taste, about 1/4 teaspoon


To make your hummus:

  1. Add all of your hummus ingredients into your food processor. Process for 30 seconds, then stop to scrape the sides and bottom of the bowl using a spatula. Process another 30 seconds, or until smooth.

To assemble your boats:

  1. Slice the cucumbers in half lengthwise. Using a teaspoon, scoop out the seeds and discard, leaving about a 1/4-inch thick edge creating a boat as shown. Set aside.

  2. In a medium bowl, add all your chopped veggies and Feta cheese then toss together to combine.

  3. Spread each cucumber boat with spoonfuls of hummus and top with your chopped veggies and feta.

  4. Serve immediately and enjoy!


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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