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CSA Week 7 | A good soaking

Week 7: May 23 - May 26


Reminder: Pickup is Thursday 3pm - Sunday 8pm 

at 13197 10th Street S. Afton, MN

Like many of you likely did, we watched the radar a lot on Tuesday, bracing for the worst. Any time a severe weather warning contains words like “large hail” and “tornado” we obviously take notice. We spent a little extra time that afternoon buttoning up the farm - closing tunnels, securing with sandbags, cleaning up anything thing that could take flight in heavy winds.

Beyond those steps, there’s not much we can do to prepare for the worst types of weather. The tunnels are as strong as we can make them. The plants in the field need to fend for themselves. We’re powerless, but we constantly refresh the radar nonetheless - like looking down tracks hoping it’ll make the train arrive faster.

Luckily, the worst of the storms missed us to the south. No hail. No sirens. But we did get a good soaking! 2.5 inches of rain Monday through Tuesday. The veggies should flourish in the weeks to come thanks to the deep watering. We’re glad for sandy soils and strategic swales that help the farm handle this type of inundation without too much issue. (Although you may want to give your spinach and salad an extra rinse this week, since the rain kicked up soil that is a little stubborn to wash off).

The weeds will love the rain too, of course. So we’ll be busy with hoes and hands in the coming days to try to keep them at bay. We’re kicking around the idea of a communal weeding evening on the farm - Weeding Wednesday, perhaps - where people could swing by and spend an hour or two getting their hands a little dirty, meeting likeminded folks, and chatting. If that sounds interesting to you, drop us a line and we’ll put you on the list to get more info when the time comes!

In the fields it feels like we’re rounding the corner into the summer months, with the majority of our long-season crops making their way into the ground. Last week we planted the rest of our onions, potatoes, and eggplants, plus a field of asparagus with dreams of seasons future. This week we’re getting our peppers, broccolini, and winter squash in the ground. Pretty soon the focus will shift from growing and planting to cultivating and harvesting. Memorial Day weekend is the unofficial start of summer, and it certainly feels that way on the farm! We still have summer shares available, so if you haven’t locked in your veggie supply from June-September, go ahead and sign up here!

Have a storm-free week,

Ashley, Chris, Hallie, and the 10th Street Farm Crew


In Your Bag This Week

Flavor Mix microgreens: Mild and tasty, these make an easy salad on their own or can add some color to any other salad. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.

Farm Mix salad: Our main season mix of lettuces. Delicious with just olive oil and salt, or dress it up! Store in a bag in your fridge.

Spinach: This spinach isn't quite as sweet as our winter crop, but it's oh-so-tender. Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.

Micro Cilantro: Flavorful micros to add some zest to your meals. Add them to soups, sandwiches, pizzas, or tacos. Store in your fridge.

Radishes: Beautiful red radishes have a mild heat and a great crunch. Add to salads or sandwiches for a little extra flavor. Store in a bag in your fridge.

Rhubarb: Did you know that not all rhubarb is red? Our green heirloom variety is sweet and crisp, perfect for both sweet and savory uses. Store in a bag in your fridge.

Salad Turnips: Also called Hakurei Turnips, these fresh-eating turnips are tasty and versatile. Slice them up with hummus, sauté them, roast them in the oven, or even try them on the grill. Store in a bag in your fridge.

Nasturtium Flowers: We've been loving these delicate edible flowers in our salads of late! Store in your fridge (but only for a couple days).

Mint (full share only): Fresh herb for cooking or drinking. Try it in a middle eastern dish, or make some fresh mint tea! Store in a glass of water on your counter or in your fridge.

Bok Choy (full share only): So versatile! Use in Asian-inspired dishes like soups and stir fries, or just chop and add to anything for a bit more flavor and nutrition. Store in a bag in your fridge.


What should I make with what’s in the bag?

We've been loving salad with nasturtiums and radishes, seen above. With your favorite greens and just a light oil and salt dressing, it's both flavorful and beautiful. If you're looking for a heartier salad and have a grill or broiler handy, we can't recommend this grilled romaine recipe enough. It's one of our go-tos all summer long. We're reaching the end of spinach season, so why not bid a fond farewell with a springy salad? Maybe this one with strawberries, feta, and a balsamic poppy dressing. If tacos are on the menu, try topping them with micro cilantro and julienned radish, or whip up a cilantro lime crema to go on top. Or if you want to get experimental with it, these roasted radish tacos sound fascinating.

If you've found a recipe you're loving, please send it our way! We're always looking for new things to cook and who knows, maybe it'll make its way into an upcoming newsletter...

Have a great week!


We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Please bring your bag back next week so we can re-use them! Thanks!

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