Fall CSA Week 2 | Planting our way through September

Week 2: September 18 - September 22

We're holding our Saturday Patisserie this weekend from 8:30-11:30. Swing by for some fresh-baked sweet and savory pastries and locally roasted coffee!

On a lot of farms, the middle of September is a period when things start to slow down. The focus turns to getting crops in from the fields, and planting slows to a crawl. That’s not the case here at 10th Street. Over the past two weeks we have been planting up a storm, putting as many things into the fields as we take out.

The reason for this is twofold. For one, mid-September is our target date for getting the majority of our fall and winter greens - salad mix, arugula, spinach – growing in beds that will be covered with tunnels over the colder months. We’ve now seeded or transplanted into all 18 of our winter spinach beds, along with another twenty-some beds of radishes, turnips, baby kale, and salad mix that will see us through the fall. Woohoo!

The second reason we have been planting so much is less about production and more about conservation. We’ve been focused on filling as many beds as possible with cover crops – specifically oats, peas, and winter rye. These aren’t crops that will be harvested. Instead, they are designed to grow fast, keep the soil covered, and maintain living roots in the soil. This prevents nutrient runoff, protects and feeds the soil, and keeps weeds at a minimum. If you happen to see bare soil on the farm, odds are we’ve either just harvested out of it or just seeded into it – and often both.

We find that the beds we plant in cover crops are often the best soil to plant into in the spring. Where beds that were left bare look windswept and sandy, the beds that have been covered with plant materials are full of moisture and come to life quickly with bugs we can see and microorganisms we can’t. In many ways, the success of next spring starts this fall.

The forecast looks like our warm fall will continue, so we’re hoping these cover crops have lots of time to fill in - brown beds turning to bright green carpets before the first frost hits. When that happens, we’ll finally start to slow down. But for now, we’ll keep on growing.

Have a groundwork-laying week,

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

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In Your Bag This Week

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

Potatoes: These heirloom potatoes are tasty and versatile - great baked, fried, steamed, or mashed. Store in a dark, dry place.

Flavor Mix microgreens or Pea Shoots: A touch of freshness on eggs or sandwiches – or anything, really! Store in an airtight bag or container in your fridge.

Onion: Storage onions are here! A flavorful start for soups, sautees, or a sheet pan of roasted veggies. Store in an airtight bag or container in your fridge.

Farm Mix Salad Mix (full shares) or Arugula (half shares): Delicious with just olive oil and salt, or dress it up and make a salad! Store in an airtight bag or container in your fridge.

Salad Turnips (half shares): 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 an airtight bag or container in your fridge.

Cauliflower (half shares): This versatile veggie is tender and delicious - we love it in curries and stews, roasted, or fried up as a wing substitute! Store in an airtight bag or container in your fridge.

Sweet Pepper (full shares): Sweet peppers are amazing raw, with dips, or added to a skillet or grill. Store in an airtight bag or container in your fridge.

Broccoli (full shares): This beautiful fall broccoli really wowed us in the field - and it’ll do the same on plates! Store in an airtight bag or container in your fridge.

Cucumber (full shares): Crunchy and refreshing, chop up for a salad, add to sandwiches or just eat raw! Store in an airtight bag or container in your fridge.

Cabbage (full shares): These huge tasty cabbages are full of flavor. Try them in a fresh cole slaw or roasted in the oven. Versatile, storable, and beautiful. Store in an airtight bag or container in your fridge.

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

We’ve got some awesome potatoes this week - a variety that originated in Wisconsin back in the 1960s called “Superior.” Maybe it’s a good weekend for a crispy potato breakfast hash? Or if you’re soaking in the sun, we like this roasted potato salad with barbecue dressing as a traditional potato salad alternative. Speaking of alternatives, if you’re looking to gussy up your carrots rather than just chomping on them raw, it could be time for a shaved carrot salad. Maybe this herby shaved carrot salad or a more decadent version with goat cheese and pesto? 

Everybody also has either broccoli or cauliflower in the bag this week. If you typically steam your veggies, try tossing them in the oven and roasting them with a little lemon and garlic. You’ll be amazed at the depth of flavor!

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!

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