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Winter CSA | Week 3

Week 3: 1/4 -1/7


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: 2024! We have ordered our first seeds for the new season and are planning out our beds for the new year. We are also counting down the days till we get 10hours of daylight back (feb 7th!!) so we can see some strong regrowth on our winter beds. We thought we lost our greenhouse cat this past week as she disappeared for a few days, turns out she was hanging out at a neighbors house taking her own vacation from work.

We hope you Enjoy your second bag and just a reminder, the next share date is 1/18- 1/21st.

please bring your purple bags back next week so we can reuse them!


In Your Bag This Week

Flavor Mix Micros: 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.

Farm Mix salad mix: Great all around salad mix, you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.

Red Pac Choi: This is a beautiful pac choi, ready for stir fry, soups or to be sautéed. The low light conditions of winter promote this really richly dark purple color that is a stunner! Store in a bag in your fridge.

Kale: Strip the leaves from the stem and eat raw or cooked. Store in a bag in your fridge.

Celery: This is celery that has frozen and thawed just like the rest of our winter greens so it has a slightly sweet flavor and is great for your winter stews! Store in your fridge.

Baby Radishes: These oh so cute 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.

Pea Shoots: Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. Store in a cool, dry place.

Radish or sunflower shoots: add a bit of extra flavor ot sandwiches or salads! Store in your fridge.


Bok Choy with Brown Sauce | Serves: 4 | total time: 30 mins



3Tbsp. vegetable oil

8oz. shiitake mushrooms, stems removed, caps thinly sliced

¼cup Shaoxing wine (Chinese rice wine) or medium-dry sherry

3Tbsp. soy sauce


6garlic cloves, finely chopped

3Tbsp. vegetable oil

Kosher salt

1lb. baby bok choy, quartered lengthwise


Step 1

Heat oil in a medium pot over medium-high. Cook mushrooms in a single layer, tossing halfway through, until browned, 8–10 minutes. (They may steam at first but will eventually brown.) Pour in wine, soy sauce, and ¾ cup water, reduce heat to low, and simmer, stirring occasionally, until mushrooms are very soft, 8–10 minutes.

Step 2

Transfer mushrooms and liquid to a blender and purée, adding more water by the tablespoonful as needed, until sauce is smooth.

Step 3

Combine garlic and oil in a small skillet. Set skillet over low heat and cook, stirring occasionally, until garlic is golden and crisp, about 3 minutes. Strain through a fine-mesh sieve into a small bowl. Season garlic with salt; set oil aside.

Step 4

Heat 1 Tbsp. reserved garlic oil in a large wok or skillet over medium-high. Add bok choy and 2 Tbsp. water and cover immediately (a baking sheet works great if you don’t have a lid). Cook 1 minute. Uncover and toss, then re-cover and cook until bok choy is tender at the core, about 2 minutes.

Step 5

Spoon some brown sauce in a large shallow bowl or on a platter; arrange bok choy over. Top with crispy garlic.


Roasted Celery & Potato Soup | Serves: 4 | Total Time: 1 hour


  • 2 tablespoons olive oildivided

  • 1 stalk of celery about 10 ribs, root part trimmed off and discarded

  • 1 pound Yukon gold potatoes peeled and diced

  • 5 ounces cremini mushrooms sliced

  • 2 teaspoons dry thyme

  • 7 cups water or vegetable stock

  • 1 cup elbow pasta

  • Salt and pepper to taste

For serving, optional:


Preheat oven to 400°F.

Roast the celery:

  • Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Transfer to the oven for 30 minutes.

Cook the mushrooms and potatoes:

  • Heat the remaining 1 tablespoon oil in a large pot. Add the mushrooms and cook for 8-10 minutes. Season with salt and pepper.

  • Add the potatoes and cook for 5 minutes. Season with salt, and pepper, and add the dry thyme. Cook for 1 minute until fragrant.

Simmer the soup:

  • Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.

Blend the potatoes and celery:

  • Once the potatoes are fork-tender, scoop out half them from the pot and transfer them to a food processor. Add roasted celery and a few spoonfuls of the hot broth and blend until puréed.

Cook the pasta:

  • Bring the soup back to a boil. Add the elbows and puréed celery and potatoes and cook until the pasta is al dente. Taste and season with salt and pepper.

To serve:

  • Ladle the soup into bowls. Garnish with dill, silk chili, and a drizzle of extra virgin olive oil if you like. Enjoy!


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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