Fall CSA Week 6 | Season's eatings
- 10th St. Farm & Market
- 4 days ago
- 3 min read
Week 6: October 16 - October 19

Author John Green once wrote that he fell in love the way one falls asleep: slowly, and then all at once. For me, that’s how the transition from summer to fall happens. The days get a little bit shorter, the pace of planting slows a bit, and then boom! All of a sudden it’s fall.
That’s how I feel this week. We turned down the temperature on our summer tomato storage space to make cooler space for the fall roots coming in from the fields. We’ve been enjoying fires in the wood stove for the last couple of nights. And on our table, tomato sandwiches have given way to the first winter squash soup of the season.Â
Fall, for me, is when the joy of eating seasonally feels the most rewarding. Sure, it’s hard to say goodbye to tomatoes and cucumbers for the foreseeable future, save for the sauce, salsa, and pickles we’ve canned for the colder months. But that bittersweetness is counteracted by the excitement I feel for the season’s first leeks, the reappearance of watermelon radishes, the sweet potatoes on the horizon. The return of spinach to our plates thrills me in a way I never would have believed if you told me a decade ago.Â
As CSA farmers we’re caught between two opposing goals. On the one hand, we strive to stretch our season as much as we can. We want to have the first tomatoes in Minnesota and to hold on to cukes for as long as humanly possible. On the other hand, we aspire to lean into the rhythms of vegetables’ natural seasons. We want to make it obvious why veggies are best in their season, and that absence makes the heart grow fonder.Â
This week we hope you enjoy the shift that’s evident in your bag - the leeks, the fall radishes, the spinach. Our fall favorites are back all at once, and it’s good to see them again.Â
Have a lovely week,
Chris, Ashley, Hallie & the 10th Street Farm Crew
In Your Bag This Week
Spinach: Our first-of-fall spinach is tender and tasty. Use as a salad base, sautéed as a side dish or bake into a casserole. Store in an airtight bag or container in your fridge.
Leeks:Â Buttery and delicious leeks are a fall staple for soups and baked dishes! 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.
Watermelon Radishes: These incredible fall radishes look like a watermelon when you slice them in half! Sweet with a hint of radish spiciness, they’re great fresh or cooked. Store in an airtight bag or container in your fridge.
Kale: Hearty yet still tender, the kale is tasting great this fall. Maybe time for some kale chips? Store in an airtight bag or container in your fridge.
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.
Carrots: These carrots are sweet, crunchy, and oh so addicting! Store in an airtight bag or container in your fridge.
Persephone Mix salad greens (full shares):Â Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in an airtight bag or container in your fridge.
Flavor Mix microgreens (full shares): 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.
Sage (full shares): This pine-y herb is a perfect compliment to fall flavors. Or our favorite: mixed with butter over some fresh popcorn.

What should I make with what’s in the bag?
Oooh, autumn flavors with weather to match! These maple roasted carrots and Brussels sprouts sound easy and delicious - you could probably sneak your watermelon radishes in there too. Or try the radishes roasted on their own with a maple tahini sauce!
Leeks are here! This Turkish braised leeks recipe sounds delicious. Or if you’re still holding onto last week’s ginger, you could whip up this crispy ginger rice with leeks, shiitake, and a fried egg. And for the full shares, this sage roasted Brussels sprouts recipe is worth a try.
When in doubt, you can’t go wrong with some garlic sauteed spinach. The perfect side dish to any cold-month meal!
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!