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Winter CSA | Week 6

Feb. 13-16th

Thursday 3pm - till Sunday Night  |  SELF SERVE

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

How nice has it been to have the sun back?!! We have been busy in the greenhouse planting transplants for this season-our tomatoes and peppers are up and we have a slew of greens transplants to go out next week in the heated tunnel. We start planting in our un-heated tunnels again at the end of the month. February rather than January always feels like the new year to me; we gain light, temperature and its when I start to get excited about the next season :)

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.

Kale: This kale was planted back in september of 2019 and it has served us well. the color turns in the winter months to a beautiful purple that I can't stop taking pictures of. 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.

Nasturtiums: these beautiful clover looking greens have a strong wasabi flavor that will bring some surprise to any meal. add to wraps or poke bowls, anything with a 'fatty' flavor pairs well too. Store in your fridge.

Flavor Mix Microgreens: A big bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge.

Cilantro Microgreens: Time to make Tacos! Easy to eat, no chopping needed and a great flavor these add a pop of flavor to anything! Store in your fridge.


Nasturtium White Pizza | Servings: 4 | total time: 30 mins


1, 1 pound ball of pizza dough (we buy our's from our local deli)

sprinkle of corn meal

2 teaspoons olive oil

1/4 teaspoon dried herb seasoning

1/8 teaspoon garlic salt

3/4 cup whole fat ricotta cheese

1/2 pound mozzarella ball, sliced

1/4 cup cherry tomatoes, sliced

5 leaves basil, chiffonaded

1 loose handful small nasturtium leaves

freshly ground black pepper


Preheat oven to 350 F.  Allow dough to come to room temperature. Roll into rough circle. Dust bottom with cornmeal, place on baking sheet.Drizzle with olive oil evenly over top, using a pastry brush (or fingers) to make sure the crust edge is coated. Bake approximately 15-20 minutes or until dough is browned.Top with herb blend and garlic salt. Spread ricotta cheese in an even layer, leaving the outer rim of crust uncovered. Add sliced mozzarella to the top.Broil until mozzarella spreads and melts and bubbles (browning is okay).Remove from oven and top with basil, tomatoes and nasturtium leaves with freshly ground black pepper.


Cilantro Lime Rice | Servings: 6 | total time: 30 mins


2 Tbps olive oil

1 1/2 cups basmati long grain white rice

1 clove garlic, minced

2 1/4 cup water

1 teaspoon salt

Zest of one lime

3 Tbsp lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems


Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.Add the garlic and cook a minute more.Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.Fluff the rice with a fork.Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.Serve with chicken, steak, shrimp, Mexican or Asian food.


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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