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Winter CSA | Last Week


Thursday 3pm - till Sunday Night  |  SELF SERVE

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

Thank You!!

This is the last week of our first winter share and it has been a lot of fun feeding our little community through the winter! We want to thank you all for supporting us through the seasons and for your commitment to local food. You are the only reason our farm survives year on year and you are the backbone of our local food system. You are pretty amazing!

If you wouldn't mind taking a couple minutes to fill out our survey we would appreciate the feedback! we are always interested in improving our offerings for you so your feedback is very valuable in making sure we do that right :)


In Your Bag This Week

Radishes: crisp and peppery, these are great on sandwiches, on a salad or over your morning eggs! Store in your fridge.

Nasturtiums: these beautiful clover looking greens have a strong wasabi flavor that will bring some surprise to any meal. add to wraps or poke bowls, anything with a 'fatty' flavor pairs well too. Store in your fridge.

Kale: This kale was planted back in september of 2019 and it has served us well. this is a siberian kale, super sweet and tender. Store in your fridge.

Spinach: Super sweet and crisp. Eat as a salad or sautee. Did you know all our spinach is harvested by hand-thumb and finger pinched off the plant. It can be tedious but by doing this way we get between 3 and 6 harvests off the same bed. Store in your fridge for up to 3 weeks.

Baby Greens: Mild and beautiful, great base for any salad or just eaten with olive oil, salt and pepper. Store in your fridge.

Flavor Mix Microgreens: A big bag of our classic Microgreen mix. 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.

Winter Scallions: these were planted mid November in our greenhouse and have a really beautiful flavor-buttery with a little onion heat. You can eat the whole thing raw or sautéed. Store in your fridge.


Chinese-style Kale | Servings: 3 | total time: 10 mins


1 tbsp vegetable oil

1 large garlic clove, sliced

1 bunch kale

1 tbsp soy sauce

1 tbsp oyster sauce


  • Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.

  • Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.

  • Stir in the soy and oyster sauces and heat through to serve.


Radish Salad | Servings: 2 | total time: 10 mins


1 and 1/2 cups radishes


1/2 cup Greek yogurt

2 tablespoons chopped fresh dill

½ lemon, squeezed

1 tablespoons poppy seeds

salt to taste


  • Slice radishes as you desire, but not very thick (I prefer not peeling them as I love their color).

  • Prepare the dressing by combining all ingredients for dressing in a large bowl.

  • Toss the radishes and 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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