Fall CSA Week 3 | Going through hail

Week 3: September 25 - September 28

As the skies darkened on Sunday night, our many weather apps started pinging, one after another. Severe storm watch. Hail. Heading our way.

An hour later we watched helplessly as marble-sized balls of ice crashed down on the farm, bringing with them a storm of questions: How long will this last? No idea. Is it going to get bigger? No idea. Are the tunnels okay? No idea. What about the veggies in the field? No idea. What can we do? Nothing. 

The hail lasted just over five minutes, but it felt like an eternity. After it ended, we headed out in the rain to check the tunnels by flashlight to see if the plastic had held up. Thankfully it had - no structural damage. Phew. 

Once daylight arrived, we were able to survey the field crops. There, the casualties were more significant. Romaine heads and bok choy that were pristine on Sunday afternoon were shredded to pom poms on Monday morning. A month’s worth of salad mix was battered and bruised - potentially beyond repair. Winter squash were freckled with impact marks from each hail pellet that used them as a landing pad. And baby greens planted for fall and winter harvests were tattered and beaten down - not just by the hail but by the 3 inches of rain that accompanied it. Not a good news day.

The storm is a stark reminder of our susceptibility. Just as we are dependent on the weather, we are vulnerable to it. And unlike heat or rain, there's no upside to hail and no predicting it. It's a freak occurrence, albeit one that seems to happen with some regularity in our part of the world. Although record-keeping isn't accurate enough to say it with certainty, scientists suggest that climate change may only make hail storms worse, from a size, if not frequency, perspective. Yet another climate-related externality to plan for in the coming years.

As the week has gone on, we’ve been heartened to see some of the plants make a recovery. The baby spinach is standing back up (minus a few leaves) and some of the salad mix is showing signs of growing through the trauma. Our friends at the UMN Extension tell us the winter squash will likely heal over and cure without issue. We’ll be short on a few crops for a few weeks, but our hope is that the damage will be mostly limited to tender greens and the fall plantings will recover, if on a slightly delayed timeline.

We are grateful for the resilience of vegetables and for the resilience of this farm’s year-round growing model. And, as always, we are also grateful for the community around 10th Street Farm & Market. Having customers that shoulder the unpredictability of farming alongside us (and wholesale partners that understand salad shortages) makes us all the more resilient in the face of extremes. Thanks for your patience as we get back to full production, hopefully sooner rather than later!

Have a hail of a week,

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

---

In Your Bag This Week

Tri-color Baby Kale: This baby kale was covered and sheltered from the hail! Tasty in fresh salads, braised, or baked in your dish of choice. 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.

Beets: These earthy beauties are good in sweet and savory roles alike. Boil, roast, or grate into baked goods! Store in an airtight bag or container in your fridge.

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 an airtight bag or container 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 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.

Winter Squash: We have our three early winter squash available this week - delicata (oblong striped), Acorn (green with yellow/orange spot), and Thelma Sanders (beige, acorn-shaped). Great roasted and stuffed! Store on your counter.

Cucumbers (half 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.

Sunflower Shoots (full shares): Crunchy and nutty flavor, these are a great substitute for lettuce on sandwiches or wraps. Store in an airtight bag or container in your fridge.

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

Slicer Tomato (full shares): The lingering taste of summertime! Store on the counter - never in the fridge!

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

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

Winter squash has arrived! These early beauties were harvested a few weeks back and have been curing in our greenhouse for optimal flavor. Your choice of delicata or acorn style. If you go delicata, consider going simple and roasting squash half-moons - you can eat them skin and all. Or if acorn squash is more your style, try them stuffed with whatever goodies float your boat. This stuffed squash recipe is super flexible - choose your protein, veggies, grains, and cheese (if you want) and just roast away. 

We’ve got big, beautiful fall beets as well. If you’re hanging on to the cabbage from week one or two, it sounds like borscht season to me. If you have time and you’re feeling decadent, this borscht with oxtail will knock your socks off. Or, if you’d rather lean into beets’ sweeter side, try them simply roasted with hazelnuts and honey. Yum. 

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. Thanks!