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Winter CSA | Week 3

Week 3: 1/5-1/8


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Well despite all the snow and loosing power twice in the last 2 weeks, we are surviving well this winter. The snow actually helps to insulate the high tunnels by giving us a bigger barrier between the outside temp and the inside. Shoveling out the doors to get in can be a work out but as a whole we like the snow for winter growing.

reminder: the winter share is EVERY OTHER WEEK so the next bag pick up is the Jan 19th!!


In Your Bag This Week

Kale: Curly Kale is tasty and versatile! Rip leaves from stems and tear apart to cook or eat raw. Store in a bag in your fridge.

Radishes: crisp and mild, these are a great addition to any salad or sandwich. 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.

Rosemary: Excellent in anything baked or roasted! Store in your crisper drawer or on your counter.

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

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

Micro Cilantro: Add to tacos, salads, sandwiches, roasted veggies or over eggs! 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.


Gratitude Chicken with Celery Rice | Serves: 4 | total time: 45 mins


  • 2 cups long-grain white rice, such as jasmine

  • About 2 1/4 cups chicken stock or store-bought low-sodium chicken broth

  • About 1 tablespoon fish sauce, plus more as needed

  • 4 1/2 tablespoons rendered chicken fat, or other neutral oil, or a combination

  • 4 large celery stalks, cut on the diagonal into 1/8-to 1/4-inch-thick pieces

  • 1 1/4 cups torn or coarsely shredded cooked chicken (use leftovers from making stock or a roast chicken)

  • Fine sea salt

  • Freshly ground black pepper


  1. Wash the rice in several changes of water and drain in a mesh strainer set over a bowl for about 20 minutes. Meanwhile, pour the chicken stock into a small saucepan and season with the fish sauce. (The amount used depends on the stock and your palate. I use about 1 tablespoon with homemade stock.) Bring the stock to a simmer, cover, and lower the heat to keep hot.

  2. In a large saucepan over medium heat, warm 3 tablespoons of the rendered fat. When the fat is barely shimmering, shake the rice to expel any lingering water, dump into the pan, and lightly fry for 3 to 5 minutes, until the grains looks dry-ish and feel light under your spatula (expect some chalky grains). Add the hot stock, stir, and briefly let it bubble and sizzle, then adjust the heat to medium-low, cover the pot, and cook for 2 to 4 minutes, lifting the lid occasionally to stir. When liquid is barely visible and a few craters form at the top of the rice, turn the heat to low, cover, and cook for 10 minutes more.

  3. Meanwhile, in a medium skillet over medium heat, warm the remaining 1 1/2 tablespoons rendered fat. Add the celery and cook for about 2 minutes, until jade-green and slightly softened. Add the chicken and cook for 1 to 2 minutes to heat through. Remove from the heat, then season with salt and pepper and perhaps a sprinkle of fish sauce too.

  4. Turn off the heat under the rice, uncover, and add the celery and chicken, spreading them on top. Replace the lid and let sit for 10 minutes to continue cooking. Use a fork to fluff the rice and stir in the celery and chicken. (If the rice is dry, add 1 to 2 tablespoons water.) Re-cover and let rest for 10 minutes more. Before serving, fluff the rice again, taste, and tweak with salt, pepper, or fish sauce. Transfer the rice to a serving bowl or platter and place on the table.


Spinach-Egg Breakfast Pizza | Serves: 4 | Total Time: 35 min


  • Cornmeal

  • 1 loaf (1 pound) frozen pizza dough, thawed

  • 1 tablespoon plus additional extra virgin olive oil, divided

  • 5 to 6 ounces fresh baby spinach

  • 1/3 cup plus additional grated Parmesan cheese, divided

  • 3 tablespoons sour cream

  • 1 small garlic clove, minced

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon plus additional coarsely ground pepper, divided

  • 4 large eggs


  1. Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.

  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.

  3. Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.


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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