Fall CSA Week 4 | A new way to Brussels sprout

Week 4: October 2 - October 5

Allow me to nerd out about Brussels sprouts minutiae for a moment. First off, if you aren’t up on your Brussels sprouts history, this vegetable is a fascinating success story of traditional (non-GMO!) plant breeding: Dutch growers have worked for decades to cross-breed sprout varieties that are less bitter, resulting in the delicious Brussels sprouts you see on seemingly every restaurant menu today. These are not the same sprouts you may have turned your nose up as a kid!

But my nerdery today isn’t about the Brussels sprout variety we’re growing this year - it’s about the way we’re growing them. This morning we harvested the first stalks of the year, and the crop is looking amazingly robust. The plants are nearly five feet tall in some places, covered with beautiful sprouts. In fact, the stalks grew so vigorously, and the sprouts so large, that many of the plants tipped over completely in the field - and kept on growing!

We attribute some of this astounding growth to good soil, of course. But we also tried a new technique this year, after hearing about it from a fellow farmer at the Organic Vegetable Production Conference in Madison last January. We planted twice as many plants in each bed, but alternated beds between Brussels sprouts and cauliflower. As the season went on, we were able to harvest and remove the cauliflower plants, leaving an open bed between each of the Brussels sprouts beds. The result was more space for the plants, more airflow to reduce disease, and less underground competition for nutrients. Based on today’s harvest, we’d say it worked like a charm.

Whenever possible, we try to pick up new techniques and ways of growing from other farmers, both here in our region as well as from around the world. We’ve taken online masterclasses, participate in regular forums and discussions, and follow as many likeminded farms as our algorithm can handle on instagram. Our notes are full of ideas for things to try next year, many gleaned from what we’ve seen on other farms. And our conversations in the field often include hypotheses of how we might do things differently to improve plant health and make harvests smoother.

Sometimes those things fail spectacularly - like the time we tried to grow twice as many radishes in a bed and ended up with a weedy mess of tiny roots. But other times, they completely change the way we’ll grow a crop forever. So big thanks to farmers for sharing their knowledge, and long may the Brussels hustle continue!

Have a sprouting week,

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

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In Your Bag This Week

Brussels Sprouts: Sprouts on the stalk are fun for the whole family! Snap them off and roast them, pan sear them, or cook them up however you please. Store in an airtight bag or container in your fridge.

Cilantro microgreens: Zippy micros to add a little flavor to whatever's on your plate! 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 a cool, dark place.

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

Pepper: These green peppers are amazing in a hash or added to your favorite fajita or chili recipe. Store in an airtight bag or container 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 an airtight bag or container in your fridge.

Tomatoes (cherry or slicer): The tomatoes are still kicking, with this autumn heatwave! Store on the counter - never in the fridge!

Green Beans (half shares): The classic taste of summer - these green beans are flavorful and ready to rock. Store in an airtight bag or container in your fridge.

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

Full share choice of:

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

or

Two Eggplants: We’re growing three varieties of eggplant - Italian, Asian, and Graffiti. Versatile and delicious! Store in an airtight bag or container in your fridge.

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

You’re probably sick of me talking about Brussels sprouts at this point, but I’d be remiss if I didn’t recommend a few recipes. This roasted Brussels sprouts with garlic is a simple, savory classic. Or lean in the sweet direction with some caramelized Brussels sprouts with bacon and maple syrup. Or go full indulgence with a Brussels sprouts gratin. 

We also have micro cilantro in the bag, which screams for Mexican food. Maybe some chicken fajitas with peppers and onions? Or these delicious-looking roasted carrot tacos, for the non-meat-eaters? And cilantro lime crema goes well with just about everything - including sliced salad turnips.

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!