New CSA Share Size for 2018…the MINI CSA, Sign Up Now Open!

New CSA Share Size for 2018…the MINI CSA, Sign Up Now Open!

NEW…Mini Share Box CSA now available for 2018. Feeds 1-2 people per week. Half and Full Shares also still available. Homegrown, Non GMO, fresh veggies for 16 weeks starting in June 2018, Many Pickup locations in the Metro area, New Year, Fresher Diet! Don’t delay, sign up today!...
Join Our CSA

Join Our CSA

Eat Fresh All Summer! Join Our CSA Find a Pickup Location Near You View Our CSA...
Creative Centerpieces….

Creative Centerpieces….

Our friend Pam and her St Paul Garden Club got really creative this past summer and arranged these gorgeous veggie and flower centerpieces for an event they were having. WOW! Spectacular.
Brew Time!

Brew Time!

Costa Farm has teamed up with local Minneapolis and St Paul brew houses to offer some very tasty new pickup locations! Sign up for a CSA share, pickup your fresh, homegrown veggies at the brewery, then stick around the taproom for a locally “grown”, uniquely crafted beer to unwind from your hectic day. Local breweries who share our vision of Think Local are Fair State Brewing, Insight Brewing, Lake Monster Brewing,and Tin Whiskers Brewing Co. check out the locations at...
Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

2 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion) 1 tsp. kosher salt; more to taste 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini) 2 slightly heaping cups fresh corn kernels (from 4 medium ears) 2 tsp. minced garlic Scant 1/2 tsp. ground cumin Scant 1/2 tsp. ground coriander 2 to 3 Tbs. chopped fresh mint One-quarter lemon Freshly ground black pepper Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min. Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon,...
Dill Pickles

Dill Pickles

Dill Pickles From www.foodandwine.com, contributed by Bobby Flay These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. TOTAL TIME: 20 MIN Plus overnight pickling SERVINGS: Makes 1 quart 1-1/2 cups distilled white vinegar 1/4 cup sugar 4 teaspoons kosher salt 1 teaspoon mustard seeds 1 teaspoon coriander seeds 3/4 teaspoon dill seeds 2 cups hot water 2 pounds green tomatoes, quartered OR kirby cucumbers, sliced 1/4 inch thick 3/4 cup coarsely chopped dill 3 garlic cloves, coarsely chopped In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold. Make Ahead: The dill pickles can be refrigerated in an airtight container for up to 1...
Zucchini Pickles

Zucchini Pickles

Zucchini pickles Zucchini pickles are every bit as delicious as their cucumber counterparts. Give this sweet-spicy version a go. Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours. From Cooking...
RED POTATO and GREEN BEAN SAUTE

RED POTATO and GREEN BEAN SAUTE

from Food.com DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes, or until tender; drain well. In large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 30 seconds. Add potatoes, beans, and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before...