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Writer's picture10th St. Farm & Market

Fall CSA Week 5 | Good news, bad news, good news

Week 5: October 3 - October 6



As you’ve no doubt noticed, the outdoor growing space on the farm is divided in two - the main field (near the greenhouses and market barn) and the front field, which you drive past on the left on your way into the farm each week. The beds within these fields are identical - 50 feet long, 3 feet wide, grouped roughly in blocks of 8 beds - but the similarities pretty much end there. The soil is different, the irrigation is different, and the crops, generally, are different. 


In the main field, we grow our intensively managed crops like salad mix, broccolini, and beans, along with our high-priority tunnel veggies like tomatoes, peppers, and cucumbers. Up in the front field, we devote space to perennials and longer-growing crops that need a little less management - asparagus, rhubarb, Brussels sprouts, potatoes, melons, squash, etc.


Consequently, we spend a lot of time working in the main field, while the front field goes on a sort of autopilot for large chunks of the season. Which means when we go out to the front field, it can sometimes feel like we’re venturing to the hinterlands and reporting back what we have discovered.

Last week we made some good discoveries! The Brussels sprouts are growing beautifully, a welcome rebound from a rough 2023 (and a borderline shock after cutworms took out most of our first planting this year). The asparagus, which we planted in the spring, is setting up nicely for our first harvest next year. And we were thrilled to harvest a really nice crop of sweet potatoes on Friday (photo evidence above)! The sweet potatoes are currently curing in the greenhouse for a week or two before showing up in your CSA bag and the market. 


It hasn’t been all good news in the front field this year, though. Summer CSA members will have heard about the cucumber beetles and squash bugs that put intense pressure on our melon crop in the summer. The same fate unfortunately befell the winter squash that was planted nearby. We had dreams of enough beautiful squash to last the entire winter. But in reality, two-thirds of the squash that grew were compromised by pests and disease, leaving us with a meager harvest and a lot of mushy, stinky, spoiled squash.


But, as with the summer melons, there is a silver lining. We planted enough squash to weather even a terrible year and have enough good squash to include it in the CSA at least a couple of times this season! This week we have a selection of delicata and acorn varieties, and the plan is to have butternut later in the fall (once it has finished curing). It’s not the bounty we had hoped for, but it’s enough to share with you. Here’s to savoring the squash we’ve produced this year, and to enjoying the diversity of front-field veggies that are coming our way - Brussels sprouts, sweet potatoes, leeks, cabbage, potatoes, and more “good news” crops to come.


Have a good news week,

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

 

In Your Bag This Week

Farm Mix Salad Mix: A mix of red and green lettuce with just a splash of mustard greens. Delicious with just olive oil and salt, or dress it up! Store in a bag in your fridge.


Kohlrabi: These alien-like roots are a cousin of radishes and salad turnips - mild and delicious. Peel and eat raw or cooked! Store in a bag in your fridge.


Onion: Storage onions are here! A flavorful start for soups, sautees, or a sheet pan of roasted veggies. Store on your counter.


Radishes: Beautiful red breakfast radishes have a mild heat and a great crunch. Add to salads or sandwiches for a little extra flavor. Store in a bag 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 a bag 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 a bag in your fridge.


Tomatoes: We thought last week would be the last week for tomatoes, but they just keep on kicking. What a treat to have fresh tomatoes in October! Store on the counter - never in the fridge.


Winter Squash: We have three winter squash available this week - delicata (oblong striped), Starry Night acorn (green speckled), and Thelma Sanders (beige acorn-shaped). Great roasted and stuffed! Store on your counter.


Poblano Pepper (half shares): With manageable spice and delicious flavor, these beauties are great in soups, tacos, and wherever else you could use a little heat! Store in a bag in your fridge.


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


Kale (full shares): Hearty yet still tender, the kale is tasting great this summer. Maybe time for some kale chips? Store in a bag in your fridge.


Head Lettuce (full shares): Beautiful crisp lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in a bag in your fridge.

 

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


We have to start with the squash! Our favorite thing to do with acorn squash is to stuff it with a mixture of veggies, meat, cheese, and apples. Or, with delicata, to cut it into crescents and roast it with the skin on - this recipe with apples, pine nuts, and onions sounds amazing. Or, if you would rather lean into the sweetness of squash, our kids can’t get enough of roasted squash with a little butter, maple syrup, and cinnamon.


Elsewhere in the bag we’ve got some great root crops this week - crisp and delicious radishes, tender salad turnips, and amazing kohlrabi. We love all of these sliced up and raw with your dip of choice, but there are other preparations to explore if you’re looking to switch it up. It’s apple season, so this kohlrabi apple slaw could be perfect. Or fire up the oven and roast your kohlrabi! And if you haven’t roasted radishes (or turnips), consider this your invitation - they’re incredible!


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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