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Winter CSA | Week 1

Dec. 5-8

TH: 3pm till Sunday Night  |  SELF SERVE

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

So First Week of the New Winter Share!! We have already had temps below 0F here and the produce in our unheated tunnels have loved it! Sweetness in vegetables is measured in Brix, the number of grams of sucrose present per 100 grams of liquid. This is highly influenced by soil fertility but also by temperature as sugar acts as an anti-freeze for cold weather crops. For this reason, the kale, spinach and carrots in your bag this week are all super sweet as they have frozen and thawed MANY times now.

We are hoping to harvest out of our un-heated tunnels through the end of the month. To do this, we have low hoops inside the high tunnels with thick row cover over the crops. Each additional layer helps hold the heat in the soil and close to the crop. As long as we get some son, the tunnels are warm during the day and the heat is then stored in the soil. It is rebased at night, so we hold it close to the plants with the low covers. These are all low-tech tricks to extend our season in cold MN.

In your bag this week:

Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.

Candy Carrots: so SWEET! root crops are very good at protecting themselves from the cold by creating sugars to act as an 'anti-freeze' which means these carrots are about as sweet as they come. Store in a bag in your fridge.

Curly Kale: eat it raw or cooked! Cut stems from leaves-stems can be eaten in stews or any dish that cookes for a long time or are great for making stock. Leaves can be massaged with oil for a salad or chopped and sautéed. Store in a bag in your fridge.

Pea shoots: Sweet and Crisp. These are excellent on a grilled cheese, added to a burger or sandwich or just eaten raw. We even have a friend who loves them on a peanut butter sandwich (don't make that face). Store in your fridge.

Spinach: Super sweet and crisp. Eat as a salad or sautee. I have been making a breakfast salad lately by just putting a fried egg over the spinach with a little goat cheese and whatever nuts I have-great start to your day! Store in your fridge for up to 3 weeks.

Baby Greens: These are out of our heated tunnel and they may be the last of the season as baby lettuce struggles with humid environments which is exactly what high tunnels are. We will replant it in late Dec for March, so you will get it again before the winter season is over. Store in your fridge.

Winter Squash: your choice, they are all laid out on the table for you so pick what you like best. The tan, long handle ones are very sweet and easy to cook and eat with very little seeds. Full shares take 2, half shares take 1


Microgreen Salad with Fried pears, blue cheese and bacon | Servings: 4 | total time: 25 mins


for the pears

3 tablespoons unsalted butter

3 medium pears, such as Anjou or Bartlett, quartered and cored

1/4 cup packed light-brown sugar

1 teaspoon pure vanilla extract


for the salad

flavor mix microgreens, 2 containers

blue cheese, crumbled

2 slices cooked bacon, chopped

1 tsp Olive Oil

Salt and Pepper to taste


PEARS: In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. set pears aside to cool. Toss greens with olive oil, salt and pepper. portion out onto plates.add cheese, bacon and a pear to each plate

(sorry about the poor picture, I wasn't able to grab a good one before we gobbled it down)



Lemon Ricotta Pasta with Prosciutto & Pea Shoots | Servings: 4 | total time: 25 mins


9 oz pappardelle pasta or other long pasta

1/2 cup green onion diced

1 1/2 cups ricotta

1 1/2 tsp salt

2 Tbsp lemon zest

1/3 cup fresh lemon juice about 2 large lemons

2 Tbsp butter

4 slices prosciutto torn into thin pieces

1/4 cup parsley chopped

For garnish:

Reserved green onion

Handful pea shoots

Parmesan cheese


Boil pasta in salted water according to package directions, RESERVING 1 CUP OF THE PASTA BOILING WATER before draining.

In a small bowl, stir together the ricotta, salt, pepper, lemon zest and lemon juice. Set aside.

Melt the butter in a skillet over medium heat. Add about 2/3 of the green onion and cook, stirring, for about 1 minute. Add the ricotta mixture and stir to combine. Turn off heat until pasta is ready.

When pasta is cooked and drained, add to skillet with ricotta. Heat over medium heat, tossing, and adding some of the reserved pasta water as needed, to loosen the sauce, until warmed. Add prosciutto and parsley. Toss to combine.

Serve garnished with pea shoots, reserved green onion and a shaving of Parmesan cheese, if desired.


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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