Fall CSA Week 8 | Teamwork makes the dream work

Week 8: October 30 - November 2nd

On Tuesday I took the truck out to Hutchinson, MN, about 80 miles west of here, to pick up a few items we had purchased from farm friends who are hanging up their hoes, so to speak. Nothing too exciting - some sawhorses, greenhouse carts, a digital scale - but enough to make a long drive in an old truck feel worth it. While there, I had a chance to talk shop with one of the farmers, and he asked the inevitable question that all farmers ask: how has your season been?

I paused a beat to reflect before answering: “About as good as we could have possibly hoped.” And then: “We have an amazing crew of farmers.”

It’s true. Our full-time veggie farmer crew of Elisse, Ash, and Maddie have made this season a complete success. Their attention to detail, thoughtfulness, willingness to learn, adaptability, and overall good vibes have helped reduce stress, sharpen systems, and improve plant and soil health, all while filling the farm with laughter and friendship. At a potluck last week we talked about what collaborative farming can look like on and between small farms, and the conversation centered on resilience and communication. Working with farmers like Elisse, Ash, and Maddie makes us more resilient every day.

Case in point: last weekend, when Ashley and I left the farm for three days to go to a wedding in California. And then this week, a sick kiddo knocked Ashley off of the farm for two days, and I missed the aforementioned half-day spent in the truck. In our absence, the team managed the CSA pack, prepped the market, and generally took care of business in the fields. Hallie stepped in and watered the greenhouses and closed hoophouses over the weekend. And the farm didn’t miss a beat. We even had time to carve pumpkins together on Wednesday afternoon!  

We feel incredibly grateful to get to farm with people who care as much about 10th Street Farm as we do. Teamwork makes the dream work, as they say. Beyond Elisse, Ash, and Maddie, we have a big team working together. Jamie, who has led our cut flowers, has brought beauty and care to our market and wholesale bouquets all summer and fall - and has worked hard to set us up for even more success next year. Our part-timers Joan, Valerie, and Max have added energy and enthusiasm on a weekly basis. And our workshares Amy, May, and Debbie helped make crunch times fly by. Not to mention Hallie’s steady hand on the kitchen tiller week in and week out. 

So much of what we do here relies on many hands making light work. We farm at a human scale, meaning minimal tractor work, intensive planting, and hands-on harvesting. We grow 70+ vegetables, requiring constant learning and adapting throughout the season. We quite literally couldn’t do it without an amazing team. 

Now that our fall crops are harvested and the winter tunnels are planted, we’ve been taking some time to look back at the season. We’ll be meeting as a team on Friday to do some formal thinking about what worked and what didn’t, what we’ll change or improve for next year. But the topline reflection is already crystal clear: The season has been about as good as we could have possibly hoped, and we have an amazing crew of farmers. 

Have a teamwork-filled week,

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

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In Your Bag This Week

Baby Kale: This hearty greens mix is the perfect base for a fall salad. Or try it braised or baked in your dish of choice. Store in an airtight bag or container in your fridge.

Sweet Potatoes: One of our seasonal favorites - creamy and sweet and just tastes like fall. Store in a cool, dark place.

Spinach: Spinach gets sweeter the more it freezes and thaws as the plant produces sugars to use as an anti-freeze to keep the plant alive. That means the best spinach you can eat is grown in a cold place! 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: Buttery and delicious leeks are a fall staple for soups and baked dishes! Store in an airtight bag or container in your fridge.

Carrots: These carrots are sweet, crunchy, and oh so addicting! Remove tops and 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.

Ginger (full shares): 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 it into any dish you want to use it in. 

Daikon Radish (full shares): This Asian radish is crisp, sweet, and just a tiny bit peppery. Super tasty in slaws, salads, and pickles! Store in a bag in your fridge.

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

We’re wild about this red curry lentils with sweet potatoes and spinach - a meal that seems like a perfect fit for this bag. Our kids love it too. Or, if you’d prefer your sweet potatoes less adorned, try them roasted in the oven with your favorite warming spice - cinnamon roasted sweet potatoes if you like them on the sweeter side, smoked paprika roasted sweet potatoes if you want some spice, or garam masala blackened sweet potatoes if you want something in between. You really can’t go wrong. 

If you’re looking for quick and easy inspiration, maybe a spinach and leek omelette is the way to go this weekend? Or a carrot leek soup? Or full shares can try this miso roasted daikon for a simple and tasty side. So many fun recipes, so little time!

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!