Fall CSA Week 5 | Jack Frost nipping at our heels

Week 5: October 9 - October 12

We have a long list of tasks to get done before the winter sets in. October is the time to winterize irrigation lines, check greenhouse heaters, repair any holes that may have appeared in high tunnel plastic, and accomplish countless other small but essential projects to make sure the farm is ready for the colder months. The only issue is that this year the first week of October felt more like August, making it hard to gin up a sense of urgency. So Tuesday night, when we got our first frost of the season, was a nice kick in the pants to get going on some of those tasks!

Although it has felt like a long and hot fall, it has really only been the latter. Tuesday’s frost fell exactly on what is known as the 50/50 frost date - meaning 50% of the time the first frost happens earlier, and 50% of the time it happens later. A completely average frost date.

Despite the median date, however, the weather leading up to frost (and seemingly following it) is not your typical fall. The hot weather we’ve been having means that the plants in the field haven’t had as much time to acclimate to cooler conditions, and are a little more sensitive to temperatures in the low 30s than they might normally be. To lessen the shock of the swift drop, we spent a good amount of our time on Tuesday putting row cover (think thin, white blankets) on beds to give crops like beets, lettuce, and napa cabbage - which otherwise should be able to tolerate temperatures into at least the upper 20s - a few extra degrees of protection.

Our other two main Tuesday tasks? Harvesting and saying goodbye. We pulled in the remainder of our sweet potatoes and the bulk of our winter squash, to start curing in the greenhouse. And we hustled through some final harvests, bidding adieu to our summer staples. Farewell tomatoes, adios green beans, and ciao cucumbers - this will likely be the last week we have those crops in our market for 7-9 months. 

The good news is that the autumnal standbys are looking great this year. Potatoes, onions, carrots and other root veggies, Brussels sprouts and cabbages, leeks, winter squash, and more all had great years and will be filling the market and CSA bags for weeks to come. The pace of harvest will slow ever so slightly following the frost, and we can get to work on checking tasks off of that list.

Have a frosty (but in a good way) week,

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

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In Your Bag This Week

Ginger: Yes, you can grow ginger in Minnesota! This beautiful fresh ginger has been thriving in our greenhouse all summer. Use it just like you would the ginger you buy in the store, but without the peeling! Store in an airtight bag or container in your fridge. It also freezes exceptionally well - just grate or zest it into any dish you want to use it in. 

Lemongrass: A new experiment for us this year, lemongrass also grew beautifully in our hottest greenhouse this summer. Perfect in soups, curries, or stir fries - or make some homemade tea! 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.

Persephone Mix salad greens (half shares) or Spinach (full shares): Everyone gets bagged greens this week - either our fresh-cut winter blend of lettuce and cold-hardy greens, or the first of our fall spinach crop. Yum! Store in an airtight bag or container in your fridge.

Shallot: Onion's fancier cousin - makes everything taste amazing. Shallots make a flavorful start for soups, sautés, or a sheet pan of roasted veggies. Store in a cool, dark place.

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

Winter Squash: We have three winter squash available this week - Delicata (oblong striped), Acorn (green w/ orange spot), and koginut (dusty orange, ribbed). Great roasted, stuffed, or souped up! Store on your counter.

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

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.

Green Beans (full 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.

Peppers (full shares): One sweet and one hot pepper for your culinary delight. Store in an airtight bag or container in your fridge.

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

We’ve got an Asian-inspired bag this week with both fresh ginger and lemongrass adding some delicious flavor to early fall. We’ve been growing these unique, jungle-loving crops in our hottest greenhouse all summer, where they’ve been thriving in 90+ degrees for months on end. Now that the colder weather is here, they’re the perfect warming flavor for things like carrot ginger soup or Thai lemongrass soup. We’re planning to make some squash and chickpea stew with lemongrass, and maybe some homemade Thai green curry paste to freeze for later in the winter! Or, if none of that sounds appealing, go simple with a warming cup of ginger lemongrass tea!

We’re also heading into squash season in full force, with koginut squash joining acorn and delicata. We love roasted koginut squash with whipped ricotta, or a simpler parmesan herb roasted acorn squash. The perfect fall treat!

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!