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Winter CSA | Week 2

Dec. 19-22

Thursday 3pm - till Sunday Night  |  SELF SERVE

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

The radishes in your bag this week we grew in our greenhouse in deep trays on our tables in soil. Radishes are fast growing and can be grown fairly compactly so they make a good candidate for the greenhouse over the tunnels. Its one way that we can maximize our production and variety in months when very few things grow.

In your bag this week:

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

French Breakfast Radishes:  these are mild in flavor and crunchy. Bring a bit of color to your winter salad or sandwiches or add them to a veggie tray for the holidays! 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.

Onions: Red or yellow, these have been stored in a dry place so they will last the whole winter long; you can eat now or later :) Store in a cool, dry place.


Sweet Sautéed Radishes | Servings: 6 | total time: 15 mins


2 bunches of radishes, about 20 in total1 tablespoon olive oil, divided1 teaspoon butter*2 tablespoons honey*2 tablespoons white balsamic¼ teaspoon sea salt


Twist the leaves off the radishes and wash the radishes well. Thinly slice 3 radishes into rounds and set them aside. Then cut the remaining radishes in half lengthwise. Wash the leaves well, place them in a large bowl and set them aside.Heat half the olive oil in a cast iron or non-stick frying pan over medium high heat. Add half the radishes, cut side down, to the pan. Sauté them for 3-4 minutes, or until the bottoms are brown. Remove them from the pan and place them in the bowl with the radish greens. Add the remaining olive oil to the pan and sauté the rest of the radishes.Add the butter, honey, white balsamic and sea salt to the same pan you cooked the radishes in and bring it to a boil over high heat. Cook for 1 minute, or until the glaze thickens. Pour the glaze over the sautéed radishes and radish greens and toss well to coat.Transfer the sautéed radishes and greens to a serving plate, scatter the thinly sliced radishes around the plate and sprinkle the top with a little extra sea salt. *Flaky sea salt works great to finish this dish.


White Beans with Tomato, spinach & Rice | Servings: 4 | total time: 30 mins


1½ cups white rice4 large eggs2½ tablespoons olive oil1 small onion, sliced¾ teaspoon paprika¾ teaspoon kosher salt, plus more for serving1 medium tomato, chopped1 15-oz. can cannellini beans, drained and rinsed1 9-oz. bag baby spinach leaves2 tablespoons water2 tablespoons grated Parmesan cheese


Cook the rice according to the package directions.

Meanwhile, bring a medium saucepan of water to a boil. Carefully lower in the eggs and cook 6 minutes. Transfer the eggs to a bowl full of ice water and let cool. When cool, remove the eggs and peel.

Meanwhile, heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the paprika, season with salt, and cook, stirring until fragrant, 1 minute. Add the tomatoes and cook, stirring often, until the mixture is slightly thickened, 4 to 5 minutes. Add the beans and cook, mashing some with a fork, until warmed through, about 1 minute. Transfer to a bowl, cover, and keep warm.

Add the spinach and water to the skillet and cook, tossing, until almost wilted, about 1 minute. Serve the rice topped with the bean mixture, spinach, and halved eggs. Top with the cheese and season with salt.


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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