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!

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 1 tsp. salt 1-1/4 cups small-diced zucchini (about 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 -optional 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 almost tender, about 1 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- 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, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan...
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...

Zucchini Bread

Zucchini Bread By Jennifer Segal Servings: Two 8×4-inch loaves Total Time: 1 Hour 30 Minutes Ingredients 3 large eggs 1-3/4 cup granulated sugar 2 cups grated zucchini (you’ll need one medium zucchini, about 10 ounces) 2 sticks (1 cup) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract 3 cups all-purpose flour, spooned into measuring cup and leveled-off 2-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped walnuts, lightly toasted if desired 1/2 cup currants or raisins (optional) Instructions Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely. Note: You can also add chocolate chips to this bread. I typically use between ¾ – 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½...

Dill Pickles (using Cucumbers)

Crispy Dill Pickles You will need: 1 quart jar, with a tight fitting lid 2 medium cucumbers 1 cup water 1/2 cup distilled or apple cider vinegar 1 1/2 tsp salt 1 garlic clove 1/2 tsp dill seed 1 tsp dill or sprig of fresh dill. Put the garlic, dill seed and dill sprig in the bottom of the quart jar. In a separate bowl, combine the salt, vinegar and water. Stir until the salt is dissolved. Pour into the jar. Add theFill in the jar until the vinegar mixture covers the cucumbers. Put the lid on tightly and refrigerate 5-7 days. After 5 days you will have perfect pickles. Pickles will remain good 2-3 weeks. Posted by Chef Tess on...

Grilled Sweet Corn Salsa

Quick and easy! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and the beloved combination of lime juice and cilantro. YIELD: 4 cups PREP TIME: 15 Minutes COOK TIME: chill time: 30-60 minutes TOTAL TIME: 45 minutes {give or take} INGREDIENTS: 4 Ears of Fresh Sweet Corn Extra Light Olive Oil plus 1 tablespoon, divided 1/2 Orange Bell Pepper, diced small 1/2 Red Bell Pepper, diced small 1/4 cup Red Onion, diced small 1/4 cup chopped Fresh Cilantro 1 tablespoon chopped Pickled Jalapeno 1 lime, juiced 1/2 teaspoon Kosher Salt, plus more to taste DIRECTIONS: Brush the corn with light olive oil. Place on a hot grill until cooked and slightly charred. Turn often and watch carefully. While the corn is cooling; combine the chopped peppers, onion, cilantro, jalapenos, the juice of an entire lime, cilantro and season with kosher salt. Give it a good toss, cover and refrigerate for at least 30 minutes. Stir once before serving. Enjoy! From...