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Winter CSA | Week 5

Week 5: 2/1 - 2/4


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: Happy Spring? We are feeling very weird on the farm these days. Should we plant outside? Should we start our summer transplants? Should we get our sandals out and put away the winter boots? The plants are feeling the same, they all have some leggy growth happening-not enough light but lots of heat makes for tall and skinny plants. We are doing our best to cool them down but we are really hopping for some winter weather to come back soon and get us all back on track.

We hope you Enjoy your bag and just a reminder, the next share date is 2/15- 2/18.

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.

Radish Shoots: beautiful purple shoots have a spicy taste and add a pop of color. 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. That means the best spinach you can eat is grown in cold place! 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.

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.

Onions: These are red storage onions so eat them now or later :) Store in a cool, dry place.

Micro Arugula: add a bit of extra flavor ot sandwiches or salads! Store in your fridge.


Sourdough Egg and Microgreen Toast | Serves: 1 | total time: 5 mins


  • 2 slices sourdough bread, toasted

  • 2 eggs

  • 1 tablespoon oil

  • 1/2 avocado, mashed

  • Microgreens, for topping

  • Hemp seeds, for garnish


  • STEP 1

  • STEP 2


Roasted Sweet Potato Spinach Salad | Serves: 6 | Total Time: 45 mins


  • For the Sweet Potatoes

  • 1 large sweet potato

  • 1/2 tablespoon olive oil

  • 7 oz baby spinach

  • 1/2 cup thinly sliced pink lady apple

  • 1/4 cup thinly sliced red onion

  • 1/3 cup crumbled goat cheese

  • 1/3 cup dried cranberries

  • 1/3 cup candied pecans, chopped

  • 1/2 cup olive oil

  • 1/4 cup apple cider vinegar

  • 1/4 cup honey

  • 2 cloves garlic, minced

  • 2. tablespoons whole grain dijon mustard

  • 1 1/2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper


  1. Roast the Sweet Potatoes: Preheat oven to 425 degrees. Peel the sweet potatoes and then dice into small chunks. Place the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake at 425 degrees for 20-25 minutes or until tender. Remove from the oven and let cool while you prepare the remaining salad ingredients.

  2. Assemble the Salad: Add all of the salad ingredients to a large mixing bowl.

  3. Make the Dressing: While the sweet potatoes are roasting, add the dressing ingredients to a small mixing bowl or blender. Whisk together or blend until well combined.

  4. Drizzle some of the salad dressing over the salad. Toss until well combined and add more dressing to suite your taste. Serve and 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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