Share In the Harvest Newsletter

What’s happening with your CSA this week. Box contents, recipes, events and more.

Pick Up Locations

Remember if you are unable to pick up your share box, please have someone pick it up for you. All share boxes not picked up will be donated. There will be a sign off list at each drop off location, and either you or your designated person will be asked to sign off on that week’s share box list.

Pahl’s Market: 1pm – 8pm **Our drive thru is OPEN!**
Von Hanson’s Meats: 1pm – 6pm
Minneapolis Great Harvest Bread: 1pm – 5pm
All Other Great Harvest Bread: 1pm – 6pm
Holiday Station Store: 1pm – 8pm
Love That Olive (Maple Grove): 1pm – 6pm
Corporate Sites: Please check with your HR/Wellness Team

FAQ

Q. Can we return our empty box?
A. Pahl Farms is USDA GAP Food Safety Certified and one of the requirements of this certification is to pack in clean, unused boxes to prevent microbial pathogens and/or cross contamination. We ask that you please recycle the share box on your own.

Q. Do I need to notify you if someone else is picking up my share?
A.No need to inform us of this, we will always send the share box in the contracted members name and whomever you designate to pick-up your share will simply give the member name and sign for the share box at your pick-up location.

Every week during CSA season, we’ll send you a newsletter containing what’s in your share box, recipes you can make with your produce, and other helpful information!

Once the season begins you’ll be able to find the most recent newsletter here.

Butternut Squash Ravioli

Ingredients:
2 tablespoons extra virgin olive oil
1 small butternut squash, cut into 1-inch cubes (about 1-1/2 cups)
1 yellow onion, diced
8 fresh sage leaves
Salt and pepper to taste
1 16-20 ounce package frozen cheese ravioli
2 tablespoons butter
1 cup vegetable or chicken broth
1/4 cup shredded Parmesan Cheese

Directions:
1. Preheat oven to 400 degrees.
2. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper.
3. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender.
4. Cook ravioli according to package instructions.
5. Melt butter in a large skillet over medium heat. Fry remaining sage leaves in one layer for 1 minute.
6. Flip and fry until crisp, about 1 minute more.
7. Remove from skillet to drain.
8. Reduce heat to low, add broth and bring to simmer.
9. Add drained pasta and butternut squash/onion mixture.
10. Adjust seasoning, garnish with fried sage and sprinkle with cheese.

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