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Spring CSA | Week 4

May 4, 2017


In Your Bag:

Head Lettuce: Butterhead or a red boston head in your bag this week, crisp and fresh tasting. Store in a bag in your fridge.


Hakurei Turnips: These are my favorite cold weather crop, white turnip ends are sweet and juciy. Greens are peppery and earthy. Store in a bag in your crisper drawer.


Micros: Flavor mix micros contain mizuna, kale, mustard, beet greens, tat soi and cabbage. store in your fridge.


Spinach: Spring spinach is always exciting for us! Crisp baby leaves are sweet and fresh. Eat as a salad, lightly saute or add to a sandwitch-you really can't go wrong. Store in your crisper drawer. 


Easter Egg Radish: these multi colored round radishes are mild to hot in flavor and a crisp, perfect for  spring food! chop and add to salads, sandwiches, corn, radish, onion salsa, ect. Store in a bag in your crisper drawer.


Pea Shoots: sweet and crisp shoots taste just like peas without the shucking! great on a grilled cheese sandwich or eaten raw in a salad or as a snack. Store in your fridge.


Kale or Chard: You recived 1 bunch of either kale or chard-first of the season will be tender and crisp. store in a bag in your crisper drawer.


Full shares also recived Arugula: feild arugula is peppery and zing-y! saute, eat raw, add to sandwitches. Store in a bag in your crisper drawer


Orange & Radish Salad with Pistachios | 4 SERVINGS | 30 mins total time



  • 2 blood oranges (about 1/2 pound)

  • 2 medium navel oranges (about 1 pound)

  •  coarse sea salt to taste

  • 1 tablespoon chopped fresh mint, plus more for garnish

  • 6 ounces radishes (about 1 cup sliced)

  • 4 ounces daikon radish (about 1/3 daikon)

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon agave nectar

  • ⅛ teaspoon ground cinnamon, or more to taste

  •  Pinch cayenne

  • 2 tablespoons roasted pistachio oil

  • ¼ cup lightly toasted unsalted pistachios (about 1 ounce)

  • **may sub EVO for pistachio oil, any kind of radish and oranges you have works great**



  1. Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.

  2. Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.

  3. Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.

  4. Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.




Spinach & Feta Puff Pastry | 8 servings | 30 mins total time



  • 1 sheet puff pastry , thawed

  • 1/2 tablespoon extra virgin olive oil

  • 1 bag (8 ounces) baby spinach

  • 2 to 3 garlic cloves , minced

  • 1/2 cup crumbled fat free feta cheese

  • 2 eggs

  • salt and fresh ground pepper , to taste

  • plain yogurt , for serving (optional)



  • Preheat oven to 400F.

  • Line a baking sheet with parchment paper.

  • Using a rolling pin, lightly roll out the puff pastry to approximately 11x11.

  • Cut in half.

  • Transfer to previously lined baking sheet and bake for 8 minutes.

  • In the meantime, prepare the filling.

  • Heat olive oil in a large nonstick skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted. Stir frequently.

  • Stir in the crumbled feta and continue to cook for 30 seconds; remove from heat and set aside.

  • Take the puff pastry out of the oven and using a fork or a spoon, deflate the center of the puff pastry, leaving about a 1-1/2 inch puffed-up border on all sides.

  • Divide up the filling and add it to the center of both pastries.

  • Make a well in the center of the filling and crack an egg inside of the well.

  • Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown.

  • Remove from oven and let stand about 3 minutes.

  • Sprinkle with a bit of salt and fresh ground pepper.

  • Cut each pastry into 4 wedges.

  • Serve with a side of plain yogurt.




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Wholesale Produce
  all year 
Farm Stand
  april - Nov.



13197 10th St. S

Afton MN 55001



T / 612.770.7194



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