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Winter CSA | Last Week!

Week 8


Reminder: Pickup is Thursday 3pm - Sunday 8pm

at 13197 10th Street S. Afton, MN

On the farm this week: Hard to believe it, but this week marks the end of our 2023-2024 winter CSA. Or maybe not so hard to believe, since it feels like winter barely showed up this year. The past few days have felt more like May than March! We won't complain about the warm days, but the past few months have us thinking bigger thoughts about climate resilience and the unpredictability of Minnesota weather in the coming years. We're thankful for our covered growing spaces - high tunnels, caterpillar tunnels, and greenhouses - that give us flexibility and control in variable weather conditions.

We're even more thankful for YOU, our CSA members! By supporting the farm season after season, you help us fulfill our goals of growing healthy and delicious local produce all year round. We truly couldn't run this farm without our CSA members. We appreciate you and love seeing you on the farm week in and week out.

The CSA may be taking a break until Spring, but we are most certainly not. The early onset of warm weather means the early onset of spring tasks - getting things seeded, transplanted, prepped, and ready for the beginning of our outdoor growing season. We've seeded our first carrots and peas in the caterpillar tunnels, and are transplanting radishes, salad turnips, head lettuce, bok choy, and more. Plus, the tomatoes, peppers, and others summer crops are getting going in the greenhouses. No shortage of tasks for the spring!

Speaking of spring, our Spring CSA is on sale now. If you haven't signed up, don't miss your chance - we have about 10 spots remaining before we close registration. Spring shares run nine weeks from April 11th through June 6th and you can sign up here. We hope you'll join us for the spring season, and we hope to see you in the farm stand over the next few weeks before spring kicks into full gear!

Reminder: Please bring your purple bags back so we can reuse them. And if you've been accidentally collecting them all season, we promise not to judge when you bring them back in bulk!


In Your Bag This Week

Flavor Mix microgreens: 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.

Persephone Mix salad greens: Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in a bag in your fridge.

Bok Choy: So versatile! Use in Asian-inspired dishes like soups and stir fries, or just chop and add to anything for a bit more flavor and nutrition. Store in a bag in your fridge.

Spinach: Spinach gets sweeter the more it freezes and thaws, as the plant produces sugars to use as an anti-freeze to keep the plant alive. Winter spinach is unlike any other! Use as a salad base, sautéed as a side dish, or bake into a casserole. Store in a bag in your fridge.

Pea Shoots: Sweet and crisp! Add to sandwiches, wraps or salads. Store in your fridge.

Radishes: These baby radishes are grown in our greenhouse. This time of year these usually 21 day radishes take about 6 weeks due to light conditions but they make such a deliciously cute addition to your winter salads we can't help ourselves. Store in your fridge.

Petite Choi: Miniature pac choi is the perfect addition to stir fry, ramen, or fresh salads. Lightly sauté, steam, or just eat raw. Store in your fridge.

Arugula or Cilantro microgreens: Flavorful micros to add some zest to your meals. Add them to soups, sandwiches, pizzas, or tacos. Store in your fridge.


Lemon Garlic Sautéed Bok Choy | Serves: 2 | Total Time: 15 min


  • 1 head baby bok choy

  • 1 tablespoon extra-virgin olive oil

  • 2 garlic cloves, minced

  • Pinch crushed red pepper flakes

  • Sea salt

  • Quarter of a lemon, cut into wedges


  • Slice bok choy in half lengthwise, then into quarters.

  • Add the oil, garlic and red pepper flakes to a room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

  • Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.

  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

  • Transfer to a platter then squeeze lemon wedges on top.


White Beans With Radishes, Miso and Pea Shoots | Serves: 2-4 | Total Time: 10 mins


  • 2 tablespoons white miso

  • 4 tablespoons unsalted butter

  • 2 garlic cloves, finely chopped

  • 2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained

  • 2 cups pea shoots, arugula or other baby greens

  • 3 to 4 small radishes, thinly sliced

  • Fresh lemon wedges, for squeezing

  • Black pepper


  • In a small bowl, whisk the miso with ¼ cup water until dissolved. Set aside.

  • In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.

  • Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.

  • Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.


We wash everything in your bag, but we wash them in bulk. Some things may need an extra rinse at home. Please bring your bag back so we can re-use them! Thanks!

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