Fall CSA Week 9 | Potluck Magic

Week 9: November 6th - 9th

Around these parts, we’re potluck fans. Whenever we gather with friends and farmers, we often suggest that people bring a dish to share. Potlucks lighten the burden of cooking for a large group, but I think more importantly they are a moment of micro community - an all too rare time to cook for each other and eat together without getting tripped up on who is hosting who. Potlucks are an excuse to try a new recipe or an opportunity to trot out an old favorite, and often the tables become international smorgasbords. And for us, as veggie farmers and newsletter writers, there’s an added benefit of seeing how other people use vegetables and being inspired to try new preparations.

When we host potlucks, we don’t spend a ton of effort planning who is bringing salad and who is bringing dessert. Instead, we rely on what some people call Potluck Magic - the idea that it will all sort of work itself out. The majority of the time there’s more than enough food and more than enough variety. Of course, that doesn’t always happen. We’ve been to potlucks where everyone has the urge to make dessert, or there are four variations of a caprese pasta salad. But there’s something magical about those moments, too. Cookies for dinner is permissible when there’s no other choice.

We have potlucks on the mind with good reason. Two weeks ago we potlucked with our farmer crew and some local farm friends to talk about collaboration on small-scale farms and chow down on spinach dip, caramel apples, and thumbprint cookies. Last weekend we attended a potluck and contra dance put on by Oxheart Farm down in Bayport, Wisconsin, where we dined on meatballs and curried vegetables. And this weekend, we’re hosting a potluck of our own - and you’re invited!

Each fall we make a point to stop for a moment, invite people to come out to the farm, and celebrate the season at our fall party. Andy rigs up the trailer to be a makeshift haywagon, we light a fire in the fire pit, and Hallie cooks up some chili. Anyone who is interested can come out, bring a dish to share if they’re so inclined, and spend some time on the farm. We catch up with friends old and new, eat some tasty food, and generally bask in the beauty of fall.

This year, the fall party is this Saturday! We’ll gather from 1-4pm (and since it’s supposed to be cold, we’ll eat in the heated barn and have plenty of warm beverages on hand). We hope you can come and experience the potluck magic firsthand and toast to another great year on the farm!

Have a magical week,

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

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In Your Bag This Week

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

Arugula microgreens or pea shoots: Add some taste and texture to any salad, sandwich, or egg dish! Store in an airtight bag or container in your fridge.

Onion: A pantry essential. Onions make 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.

Romaine Lettuce: Beautiful crisp lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in an airtight bag or container in your fridge.

Winter Squash: Your choice of butternut, koginut, or tetsukabuto squash! Store on your counter.

Beets (half shares): These earthy beauties are good in sweet and savory roles alike. Boil, roast, or grate into baked goods! Store in an airtight bag or container in your fridge.

Parsley (full shares): A flavorful addition to dips, salads, dressings, marinades, and more. Store in an airtight bag or container in your fridge.

Spinach (full shares): 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.

Garlic (full shares): The best cooking advice we ever received? When a recipe calls for a clove of garlic, use two or three! Store on your counter.

Russet Potatoes (full shares): These potatoes are famous for a reason - great baked, fried, steamed, or mashed. Store in a dark, dry place.

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

Winter squash is back in the bag as we head down the home stretch of fall CSA. If you’re looking for a simple preparation to serve as a starting point, this guide on how to roast winter squash is a good one. Roasted squash can go into grain bowls, tacos, or just serve as a side dish with little extra work. Or try it in a soup - we love this winter squash chowder. Or get off the beaten path a bit with this squash hummus with feta and pomegranate!

We’ve got carrots in the bag again as well. If you’re looking for a new way to eat carrots, consider roasting them along with some onions for an easy and healthy veggie dish. Or, since these carrots have been kissed by frost and are a little sweeter, maybe lean in the sweet direction with some decadent Brazilian carrot cake. And if you’re looking for a little salad inspiration for your romaine this week, this cacio e pepe romaine salad looks absolutely delightful. 

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!