Fall CSA Week 10 | Giving thanks, two weeks before it’s trendy

10th St. Farm & Market
6 days ago
4 min read

Week 10: November 13th - 16th

It’s fitting that our final CSA newsletter of the year falls a couple weeks before Thanksgiving, since we find ourselves brimming with gratitude as the Fall CSA comes to a close. We’re grateful for the healthy soil and steady rain and bright sun that have brought such bounty to our little farm over the past year. We’re grateful for plentiful seeds and innovative tools, and grateful for sharp knives and clean water and reliable refrigeration. We’re grateful for the many, many different elements all along the chain that we depend upon to grow, harvest, clean, sell, and eat the vegetables we love.

We’re particularly grateful for the incredible farmers who work here day in and day out to grow those vegetables. While in many ways this is a dream job – to work outside with our hands in the soil – that doesn’t mean it’s an easy one. Farming can ask a lot from people. It’s full of hard work, in all the elements, that isn’t really ever finished. And the Instagram-worthy harvests are only a small percentage of our time, dwarfed by time spent managing irrigation, weeding, weighing down tarps, clearing out beds, rearranging coolers, and more. Our amazing 2025 farmer crew - Elisse, Ash, Maddie, Jamie – and our amazing part-timers Valerie, Joan, Racheal, May, Amy, and Debbie, have done it all without complaint (or at least, with very few, very valid complaints!). We cannot say enough about the life they bring to the farm.

We’re grateful for the intangible things, too. The sense of community we felt at last weekend’s potluck, surrounded by people who support this farm. The excitement of meeting someone who is visiting the farm for the first time. The pride we take in showing how we farm to interested and aspiring farmers. These are the things that make our hearts swell, and make the work worth it.

Above all, as we reflect back on the past 10 weeks of Fall CSA, plus another 21 weeks of Spring and Summer shares, we feel incredibly grateful for you, the people we feed! We truly can’t say it enough: you make this farm what it is. Seeing familiar faces each week in the market reminds us of why we do what we do. We believe fresh, healthy, local food is important - and you support that idea by signing up for a CSA - season after season, year after year. Whether this was your first season with us or your 30th: thank you. We hope you’ve enjoyed eating along with the farm over the past two and a half months.

A couple of quick programming notes:

Please bring back your purple/blue bags! Thank you!
If you’ve signed up for a Thanksgiving box, that pickup will happen next week, along with our regular market.
The market will not be open the week of Thanksgiving or the week of Christmas, so plan accordingly.

Aside from that, we are open every week in the winter! Whether you signed up for a Winter CSA share or just want to stop by once in a while for your local veggies and baked goods fix, we hope you won’t be a stranger in the colder months!

Have a thankful week,

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

In Your Bag This Week

Spinach: Spinach gets sweeter the more it freezes and thaws as the plant produces sugars to use as an anti-freeze to keep the plant alive. That means the best spinach you can eat is grown in a cold place! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in an airtight bag or container in your fridge.

Leeks: Buttery and delicious leeks are a fall staple for soups and baked dishes! Store in an airtight bag or container in your fridge.

Carrots: These carrots are sweet, crunchy, and oh so addicting! Remove tops and store in an airtight bag or container in your fridge.

Garlic: The best cooking advice we ever received? When a recipe calls for a clove of garlic, use two or three! Store on your counter.

Purple Daikon: This Asian radish has been amazing us with its beautiful interior. Crisp, sweet, and just a tiny bit peppery. Super tasty in slaws, salads, and pickles! Store in a bag in your fridge.

Winter Squash: Your choice of butternut, koginut, or tetsukabuto squash! Store on your counter.

Onion: A pantry essential. Onions make a flavorful start for soups, sautees, or a sheet pan of roasted veggies. Store in a cool, dark place.

Pea Shoots (half shares): Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. Store in an airtight bag or container in your fridge.

Radish Shoots (full shares): These beautiful purple and green shoots have a spicy taste and add a pop of color. Store in an airtight bag or container in your fridge.

Persephone Mix salad greens (full shares): Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in an airtight bag or container in your fridge.

Parsnips (full share): A first for us! These carrot cousins have a complex flavor that’s simultaneously sweet, nutty, peppery, and fennel-y. Amazing roasted, as fries, or in purees. Store in an airtight bag or container in your fridge.

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

We’ve got some beautiful purple daikon in the bag this week, which would be tasty alongside carrots in a purple radish salad. Or try our favorite preparation and toss them in the oven! And if onions are piling up (or you want to experiment with leeks) we’ve heard rave reviews about these miso butter onions from vegetable wizard Yotam Ottolenghi.

We also have winter squash in the bag once more. All of the squash varieties we have can aptly sub in for each other in a recipe, so feel free to break the rules and use a koginut when a butternut is called for, like in this amazing winter squash risotto or a decadent winter squash mac and cheese. And if you’re a full share and your potatoes are still bouncing around from last week, we’re thinking it’s a good time for some shepherd’s pie with parsnips mixed into the mashed topping. Yum!

Thanks for cooking along with us this season!

We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Thanks!