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Winter CSA | Week 7

Week 7: 2/29 - 3/3


Thursday 3pm - till Sunday Night | SELF SERVE

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

On the farm this week: We are planting up a storm over here! Our main greenhouse is full of transplants for the next 3 weeks of tunnel plantings and the other 2 are full of micros, greens and tulips. The full days of sun are helping energize the plants and the farmers to get in gear and grow some food! The kitchen has been experimenting all winter with different recipes and has done well so we are hoping to expand on that portion of our farm stand this coming year.

We hope you Enjoy your bag and just a reminder, the next (and last) share date is 3/14.

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.

Cilantro: Add a handful to salads, tacos, dressing or marinades! 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.

Sunflower Shoots: crunchy and nutty flavor, great substitute for romaine on sandwiches or wraps. Store in your fridge.

Kale: Rip greens from stems and chop for a salad, sautés or kale chips! Store in your fridge.


Crispy Tofu & Kale Stir Fry | Serves: 2 | Total Time: 25 min


Crispy Curried Tofu

  • 1 block (7 ounces) tofu firm

  • 1.5 tsp. curry powder

  • 1 tbsp. soy sauce

  • 1/4 red cabbage

Stir Fry

  • 3-4 kale leaves large

  • 1 carrot large

  • 1 clove garlic

  • 1 inch piece fresh ginger

  • 2 tbsp. soy sauce

  • 2 portions whole wheat noodles


  • Cut the tofu into 1-inch cubes. Mix together the curry powder and 1 tbsp. soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.

  • Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.

  • Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.

  • Prep 2 large skillets with a little oil and heat on high.

  • To the first skillet, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other skillet.

  • Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.

  • Serve the stir fried vegetables over the cooked noodles and top with the crispy tofu. Serve immediately.


Radish Salad with Pesto | Serves: 4 | Total Time: 25 mins


  • 1 1/2 cups cooked navy beans, drained & rinsed

  • ¼ cup Lemon Vinaigrette

  • 9 roasted radishes, halved or quartered

  • 2-3 thinly sliced red radishes

  • 1/4 cup pine nuts

  • 1 tablespoon capers

  • 1/4 cup Radish Green Pesto, (or any pesto)

  • 1/4 cup fresh mint leaves

  • 2 tablespoons shaved pecorino or Parmesan, optional

  • Additional lemon juice, optional

  • Sea salt and freshly ground black pepper


  • In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.

  • Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.


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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