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Winter CSA | Week 7

Week 7: 3/3-3/6


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: the sun is back and we are starting to see some real re-growth in our winter tunnels. The kale and swiss chard has doubled in size in the last month and our baby greens are on their way to a nice size harvest soon. We have already planted out some transplants this season and are rapidly planting new ones in the greenhouse to prep for the spring.


In Your Bag This Week

Pea Shoots: sweet and crisp, they are great on sandwiches and wraps or over stir fry. Store in your fridge.

Bok choy: Excellent in stir fry, on the grill or chopped fine and added raw to salads. Store in a bag in your fridge.

Hokurei Turnips: Turnip is sweet and juicy; the greens are a little peppery. both can be eaten raw or cooked. Store in a bag in your fridge.

Radishes: beautiful little red globes are mildly spicy and have great crunch! Store in a bag in your fridge.

Sunflower shoots: One of my favorite greens, these are crunchy with a nutty earthy flavor and very easy to eat. add to wraps or sandwiches or salads. 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.

Nasturtiums: have a wasabi like flavor and are beautiful little green disks. Add to tacos, salads, sandwiches for a pop of spice. Store in a bag in your fridge.


Sesame Ginger Bok choi | Serves 4 | total time: 15 mins


1 pound baby bok choy

2 tablespoons less sodium soy sauce

1 tablespoons water

1 tablespoon rice vinegar

1 tablespoon Asian sweet chili sauce

2 teaspoons toasted sesame oil

2-3 cloves garlic, minced

2 teaspoons freshly grated ginger

1/8-1/4 teaspoon red pepper flakes


  • Whisk the sauce ingredients together in a small bowl; set aside.

  • Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.

  • Cut each bok choy in half lengthwise.

  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.

  • Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don’t burn the garlic!).

  • Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.

  • Transfer to a platter and garnish with sesame seeds. Serve immediately.


Braised Turnips with Greens | Serves: 4 | Total Time: 15min


6 small turnips with greens

1 tablespoon olive oil

1 cup unsalted vegetable stock

1 tablespoon apple cider vinegar

1/8 teaspoon kosher salt

1/4 teaspoon black pepper

2 teaspoons cold butter

1 teaspoon honey


  1. Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high.

  2. Add turnips, cut side down; cook 4 minutes or until golden.

  3. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes.

  4. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.


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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