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Spring CSA | week 5

May 17, 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.


two of the following: Flavor mix micros, Micro Arugula, or Pea shoots. 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. 


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.


chickpeas with spinach | 4 SERVINGS | 25 mins total time



  • 3 tbsp olive oil

  • 1 thick slice of crusty white bread, torn into small pieces

  • 1 lb 10 oz (750g) leaf spinach

  • One 15 oz (240g) can chickpeas, drained and rinsed

  • 2 garlic cloves, finely chopped

  • 1 tsp sweet paprika

  • 1 tsp ground cumin

  • Salt and freshly ground black pepper

  • 1 tbsp sherry vinegar



  1. Heat 2 tbsp of oil in a frying pan. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.

  2. Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

  3. Add the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Add the chickpeas, garlic, paprika, and cumin. Season with salt and pepper. Crumble in the fried bread.

  4. Add the vinegar and 2 tbsp water, and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.






Turnips with Roasted Garlic Goat cheese & Sesame | 8 servings | 1h 10 mins total time



  • 1 head of garlic, halved crosswise

  • 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling

  • 8 ounces goat cheese

  • Kosher salt, freshly ground pepper

  • 1 tablespoon black and/or white sesame seeds

  • 1 teaspoon finely grated lime zest

  • 1 teaspoon chopped fresh oregano

  • 1 teaspoon fresh thyme leaves

  • ¼ teaspoon sumac

  • 12 ounces small turnips (about 16), half quartered, half thinly sliced into rounds

  • 1 tablespoon Sherry vinegar or red wine vinegar

  • Cilantro leaves with tender stems and mint leaves (for serving)



Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.


Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper.


Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.


Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.


Do ahead: Roasted garlic goat cheese can be made 1 day ahead; cover and chill. Bring to room temperature before using. Sesame mixture can be made 4 hours ahead. Store airtight at room temperature.




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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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