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Winter CSA | Last Week

Week 8: 3/16 - 3/19


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week:

Thank you all so much for supporting us this winter season even with all the snow we had!! We appreciate all our customers so much as this is definitely a partnership between us and we would not exist without you. Thank you for being the awesome, committed CSA'rs you are and we hope to feed you again soon!


In Your Bag This Week

Swiss Chard: colorful green with a long stem for added crunch. I like to think of chard as the child of celery and spinach which describes both is flavor and its versitility. I like to chop the whole plant, sauté first the stem then the leaves and finish it off with balsamic vinegar, goat cheese and olive oil. You can also chop this up and add it to any casserole or one pot dish. Store in a bag in your fridge.

Spinach: slightly sweet, crisp and tender. Store in a bag in your fridge.

Celery: Celery is another crop that tastes so much better in the winter as it loves to freeze. The flavor gets a little sweeter and its celery essence gets stronger too. Great for cooking. Store in your fridge.

Kale: strip the leaves from the stems and add to salads, eat sautéed or add to a baked dish. the stems can be added to a stock pot for flavor or given to your dog to chew on lol, mine loves them. Store in a bag in your fridge.

Micro Arugula: crisp and peppery, top off your eggs, pizza or sandwiches for added zing! Store 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. Store in a bag in your fridge.

Pea Shoots: sweet pea flavor but in a green! Great addition to sandwiches or salads. Store in a bag in your fridge.


Rainbow Chard, Red Bean & Peanut Stew | Serves: 4 | total time: 15 mins


  • 1 tablespoon sunflower oil

  • 1 onion, roughly chopped

  • 3.5 ounces rainbow chard, roughly chopped

  • 3 cloves of garlic, crushed

  • 1 teaspoon dried chili flakes

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground ginger

  • 14-ounce can chopped tomatoes

  • 4 rounded tablespoons crunchy peanut butter

  • 8.5-ounce can red kidney beans, rinsed and drained

  • 1 tablespoon light soy sauce or grain-free tamari

  • Generous handful of fresh cilantro, roughly chopped

  • Pinch of sea salt


  1. Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.

  2. Add the garlic to the pan, along with the chili flakes, cumin, and ginger and cook for a further minute.

  3. Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.

  4. Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.

  5. Spoon into bowls and scatter with the coriander. Season with salt.


Spicy Fried Celery | Serves: 4 | Total Time: 10 mins


4 celery ribs, with some leaves

1 small red chile

15 ml oil

4 teaspoons sugar

30 ml soy sauce


  • Cut the celery sticks into 4cm lengths, then finely shred these vertically.

  • Slice the chilli thinly.

  • Heat the oil in a fry pan, and add the celery, chilli and sugar.

  • Stir-fry over a moderate heat for 1 minute, then add the soy sauce and continue stir frying for a further minute or two and until all the liquid has evaporated.

  • To keep the celery crisp, evaporate the liquid quickly.


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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