Week 1: September 5 - September 8
Reminder: Please bring back your purple bags so that we can continue to use them throughout the season!
Welcome to the first week of your 10th Street Farm & Market Fall CSA!
For those of you who are joining us for the first time: welcome! If you’ve been with us all summer (and maybe spring and even winter): welcome back! We are honored and excited that you have chosen to spend your food dollar in support of local, sustainable, and mindfully produced food. We think this farm is a pretty special place, and it is only possible through the support of people like you, who care about good food and how it is grown and made.
In your bag each week of the CSA, you’ll find a mix of the best of what’s growing on the farm. We aim for 7-9 kinds of veggies in each half share and 8-11 types of kinds in each full share - enough to fill your fridge and plate without overwhelming you with more than you can eat in a week. We try to fill each bag with a variety of vegetables - a microgreen, a root, a green or cabbage, a garlic or onion, and a selection of whatever else is in season. As we move from late summer to true fall, you’ll see your bag change to reflect the season, with tomatoes and cucumbers giving way to sweet potatoes, squash, and other storage crops. As we’re fond of saying, a CSA gives you the chance to stay close to your food and eat with the season!
Every week with your CSA you will also receive this newsletter on Thursday afternoon, sharing an update from the farm, an overview of what’s in your bag, and some recipes and ideas to inspire you in the kitchen. We hope you enjoy reading it!
Fall is a season of change on the farm, and we can already feel that change happening. Days are getting shorter, nights are a bit chillier, and the frenetic pace of summer crops like tomatoes and cucumbers is slowing down. But work on the farm continues apace. Because we grow throughout all four seasons, we spend September and October planting up a storm for fall and winter production, and harvesting from the fields as long as possible before the deep freeze forces us to finally stop.
We’re excited for a season of campfires, canning, and frost-kissed carrots. We hope being a share member at 10th Street Farm makes your fall even better, and we can’t wait to hear all about what you do with our veggies.
Have a slow and steady 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.
Cabbage (purple or napa): A staple across cultures, cabbage is equally tasty in a fresh cole slaw and roasted in the oven. Versatile, storable, and beautiful. Store in a bag in your fridge.
Carrots: These carrots are sweet, crunchy, and oh so addicting! Store in your fridge.
Daikon Radish: This Asian radish is crisp, sweet, and just a tiny bit peppery. Super tasty in slaws, salads, and pickles! Store in a bag in your fridge.
Scallions: The white and green parts of these beautiful green onions are both edible - use the white like an onion, chop the greens as a garnish or hit of flavor in your dishes or dressings! Store in a bag in your fridge.
Cucumber: Crunchy and refreshing. Chop up for a salad, add to sandwiches or just eat raw! Store in a bag in your fridge.
Tomatoes: The last few weeks of summer deliciousness! Store on the counter - never in the fridge.
Bell Pepper: We grow two types of sweet peppers - the classic bells and a slightly thinner-walled Italian roaster (seen in the photo above). Both are amazing raw, with dips, or added to a skillet or grill. Store in a bag in your fridge.
Arugula (full shares): Peppery greens that add zip to a salad. We love arugula dressed simply with oil and salt. Store in a bag in your fridge.
What should I make with what’s in the bag?
Daikon comes around just once a year, on this farm at least, so it’s a great opportunity to make a tasty banh mi (sub in tofu if you’re vegetarian!). Or try your hand at making some Vietnamese pickled daikon radish and carrots. Tangy and tasty!
Staying on that side of the world, we made these sesame salmon bowls with cabbage, scallions, and cucumbers last night and they were delicious. And this chicken peanut curry looks like a great use of peppers and carrots.
If you’re new to our microgreens, we recommend putting them on…everything. Seriously, a handful of fresh micros will take almost anything to the next level - eggs, sandwiches, pizza, curries and soups, nachos, smoothies, and more. Try them out and you’ll soon find yourself addicted!
If you've found a recipe you're loving, please send it our way. We're always looking for new things to cook and share with other members!
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 it! Thanks!
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