CSA Summer Share Week 15
Secure your 2026 Summer CSAShare!
Thank you to all who donated and came out for our 4th annual Communty Driven Fundraiser!
We raised $4840!
Those funds will make a huge difference for Community Driven to rescue food to those in need in South Minneapolis.
WELCOME TO 2025 CSA - Week 15 Highlights
(S) - Small Share, (M) - Medium Share, (L) - Large Share
This key indicates which share sizes get what produce. Different share sizes will often receive different produce. We will vary what goes into the share each week to spread the bounty equitably to all members.
There are times when mother nature puts a kink in our plans, so while we can't guarantee that all of these items will be in your share, you can expect to see most of them and sometimes a few extras.
Add-on’s this week: Baker’s Field Good Wich Bread
Hakurei Turnips
S,M,L
Japanese variety of turnip prized for their delicate, sweet flavor and tender texture Also known as salad turnips.
Butternut Squash
S,M,L
Squash season has officailly arrived! Try Chef Dan’s Squash soup with the recipe below For a quick prep, halve and scoop clean Roast @ 375 until fork tender while brushed with EVOO and sprinkled with brown sugar and S&P.
Delicata Squash
L
A favorite in our house. They are lovely roasted and kept simple to let the squash shine. Here is a great recipe.
S,M,L
A creamy potato with bright white skin, white flesh Great for chips or roasted.
Dakota Pearl Potatoes
Salad Mix S
Kohlrabi M,L Honeynut Squash S
The classic. Fresh and crisp right from our fields to your plate Pairs delightfully with our veggies and Wise Acre Vinagrette
Yellow Onions
S,M,L
This is a simple but absolutley beautiful pasta dish Yellow Onion, Tomato & Butter Sauce.
Check out this simple but delicious recipe for roasted Kohlrabi otherwise known as “Sputnik”
It has edible skin and a nutty and exceptionally sweet flavor that intensifies when roasted. The high sugar content means it caramelizes beautifully when cooked
Scallions
S,M,L
Pairs wonderfully with our Grass-Fed Beef Steaks. Toss lightly in EVVOO and S&P Grill over open flame til charrred.
Tomatoes
S,M,L
Still time for a B LT! Take it up a notch and add some Burratta or Fresh Mozzarella Summer 2026 Shares now on sale! Lock in your share with 2025 pricing now!
Share price increase will not be announced until December 15th (if we raise prices). You can lock your share in now at the 2025 price.
Secure your 2026 Summer CSAShare!
From the Wise Acre Kitchen
Chef Dan of the Wise Acre Kitchen shares his recipe for Butternut Squash Soup
4 lb squash (butternut, honeynut, autumn frost, etc)
1 medium onion, large diced
4 stalks celery, large diced
4 cloves garlic, rough chopped
1 inch ginger, peeled and chopped
1 1/4 cup coconut milk
5 cups stock (chicken or vegetable) or water
1 TBSP champagne vinegar
2 TBSP maple syrup
Pinch five spice powder
Salt and pepper to taste
3/4 cup olive oil
1. Cut squash in half, scoop out seeds and roast flesh side down at 375° for 50 minutes. Scoop out the flesh.
2. In a pot, sauté onion, celery, garlic, and ginger in a little bit of oil.
3. Add the rest of the ingredients (except olive oil) and bring to a boil.
4. Turn heat down and simmer for 30 minutes.
5. Blend the soup in two batches. Add half the soup to the blender. Blend until smooth, then add half of the olive oil while blending to emulsify.
Repeat this process with remaining soup and oil.
6. Season to taste with salt, pepper and additional vinegar to taste.
