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Summer CSA | Week 8

Week 8: 7/28-7/31


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: The weather this week has been amazing to work in! the cooler temps really lift everyones spirits and the veggies like it too. FYI, we are having a family reunion on the farm this weekend so please keep your eyes peeled for kids when you driving in to get your CSA bag :) Thanks!

Tomatoes and Basil can not go in the cooler so they are on the CSA ONLY TABLE to the left of the walk-in cooler.


In Your Bag This Week

French Green beans: These are too good! nice and thin beans are sweet and crisp. You can eat them raw or cooked, quick pickled or grilled. makes a great side dish to any meal. Store in a bag in your fridge.

Green Onion: Just chop and add to any dish; you can eat the whole plant! Store in a bag in your fridge.

Bok Choi: Sauté, grill or shave thin and eat raw. Bok choi is super versatile as it is very mild in flavor but has nice crunch. Store in a bag in your fridge.

Flavor Mix micros or radish shoots: mild and tasty, these make an easy salad on their own or can be added to anything else. Store in a bag in your fridge.

Cucumbers: These have got to be the quintessential kick off of summer. Eat alone or chopped in a side dish. Store in your fridge.

Zucchini: sautéed, grilled or roasted, zucchini makes for an easy side dish! Store in your fridge.

Basil: keep in fresh water on your counter for maximum freshness. Excellent torn over any tomato dish, added to salads or soups.

Cherry tomatoes: First of the season so there are not a lot but there will be sooooo many more coming. half and eat in a salad or lightly sauté as a simple pasta sauce. Store on your counter-never in the fridge!

Beets: trim the greens and roots from the root then wrap in tin foil or put in a lidded oven dish and bake for 40mins to an hour depending on size. When they are cool enough to touch, you can pull the skin off with your fingers and eat any way you want to :) the greens can be grilled or sautéed too, add a little goat cheese and balsamic for a great side dish. Store in a bag in your fridge.

Radish: a little spicy and a lot of crunch! These make a great salsa, add to sandwiches or salads or just chop and eat with dip. Store in a bag in your fridge.

Full shares also received Japanese eggplant: These are great because you do not need to skin them. Cut length wise in half and grill with a little BBQ or chop into rounds and fry. Store in a bag in your fridge.


Radish Salsa | Serves: 4 | total time: 30 mins


  • ½ pound radishes,, stems removed (about 8-10)

  • 1 clove garlic,, crushed

  • 1 jalapeño,, ribs and seeds removed

  • 1 tablespoon freshly squeezed lemon juice

  • 2 tablespoons cilantro leaves

  • Coarse kosher salt and freshly ground black pepper


  • Place radishes, garlic, jalapeño, lemon juice, and cilantro in the bowl of a food processor and pulse until finely chopped.

  • Transfer to a small bowl and stir in salt and pepper to taste. Allow to sit 20 minutes to allow the flavors to develop.


Sweet-Tart Cucumber Salad | Serves: 8 | Total Time: 20 mins


  • 3 medium cucumbers, thinly sliced

  • 1 tablespoon plus 1 teaspoon salt, divided

  • 2 cups white vinegar

  • 1 cup sugar

  • 1/2 cup lemon juice

  • 3 teaspoons celery seed

  • 1 teaspoon pepper

  • 2 medium onions, halved and thinly sliced


  1. Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.

  2. In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.


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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