This post is not sponsored. We paid for our own CSA membership.
I haven’t signed-up for a CSA since we lived in Fargo. I remember getting a lot of corn and potatoes.
By the time I started to think about CSA’s, most seemed to have reached capacity. I didn’t know what this summer would bring and wanted to avoid cash-handling and crowds.
In late April, Untiedt’s Vegetable Farm CSA was still accepting sign-ups. They partner with Kowalski’s, a local grocery store. You can choose any store as a pick-up. If you live near one it’s a convenient option.
Untiedt’s is located in Waverly, MN about an hour from St. Paul. Their farm isn’t strictly organic – they discuss their commitment to sustainable growing practices here.
Four years ago, I shared how I made Korean mandu with turnip greens on Simple, Good, And Tasty. I’m bringing it back because it’s too good to get lost in the shuffle.
Kale seems to get all of the glory. But as far as leafy greens go, I much prefer the flavor and texture of collards, beet greens, dandelion greens, and turnip greens. Raw turnip greens can sometimes feel prickly. Once you cook them down they have a silky texture and savory, earthy flavor. They’re perfect added to these fried Korean dumplings.
Our first CSA season is finally over. Visit Simple, Good, And Tasty and read my final installment in the Farm To Fork, A CSA Series.
I cook my first local pheasants and riff on Paula Deen’s gooey butter cakes but adding home-cooked pumpkin.
Join me for my second to last installment of the Farm To Fork, A CSA Series on Simple, Good, & Tasty where I learn how to cook my first pumpkin. I added the cooked pumpkin to the mini cheesecakes my mom used to make.
In case you have been wondering where all of my posts about home cooking adventures have gone, I have been saving them for this CSA series and you can read about them here.
Culinary school. Work. A wedding in four days.
The past couple of weeks have left little time to cook. Visit Simple, Good, And Tasty to find out how I used my CSA box.