Week 9: October 31 - November 3
The cold was bound to get here eventually. The rain has turned to flurries as I write this, the skies have been gray, the day has been wet, and temperatures have dropped nearly 50 degrees from their highs earlier in the week. With November on the doorstep it finally seems like fall weather is here.
We’re ready for it. While we have delighted in bonus weeks of field crops like broccolini, this wacky weather has been a constant reminder of the unpredictability of our changing climate and how it might impact our growing. Our fall and winter crops have been racing along at double time, reaching full size and ready for harvest earlier than we want them and leaving us with more question marks than usual heading into the winter. It has been hard to fully enjoy individual warm days while thinking about what they might add up to in the future.
The push and pull of past, present, and future is a familiar one in the fall. This is typically an in-between time, neither as manic as the summer nor as streamlined as the winter. Our brains and bodies seek balance as we close out one year and begin to look to the next, all while continuing the day-to-day.
On any given day this time of year we might look backwards by clearing beds, closing fields, or spraying off the last of the harvested root crops. We might spend a few hours focused on the present, harvesting from our tunnels, greenhouses, and even some fields where cold-hardy plants are holding on. And we might start to look to the future, discussing adjustments, preparing seed orders, and even (this week!) planting our first crop for 2025 - garlic.
We’re caught between feelings, looking forward to a little slower pace and backward to late evening light. We’re getting excited for winter spinach while lamenting the departure of fall favorites. We’re trying to live in the moment, but keeping an eye on what’s coming up next. It’s a time full of uncertainty, dichotomy, and doing everything we can to stay rooted and grounded as the seasons change around us. When in doubt: a bowl of warm soup helps.
Have as normal a week as you can,
Chris, Ashley, Hallie, and the 10th Street Farm Crew
Note: We are hosting a potluck fall farm party on Saturday November 9th from 1-4pm! We'll have a fire to gather around, hayrides behind the tractor, a farm tour for anyone interested, and good times celebrating a great year on the farm! If you think you might join, please RSVP here!
In Your Bag This Week
Persephone Mix salad greens: Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in a bag in your fridge.
Winter Squash: Your choice of butternut, koginut, or Thelma Sanders (beige acorn-shaped) squash. Perfect for roasting or turning into soup! Store on your counter.
Spinach: The spinach is sweetening up and growing quickly! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.
Root vegetable medley: A mixed bag of celeriac, turnips, golden beets, carrots, and rutabaga. Cube, roast, and savor the fall flavor! Store in a bag 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.
Flavor Mix microgreens (half 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 a bag in your fridge.
Cilantro microgreens (full shares): Zippy micros to add a little flavor to whatever's on your plate! Store in your fridge.
Radishes (full shares): Beautiful red 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.
Herb bunches (full shares): Fresh herbs make any dish pop with flavor. Store in a bag in your fridge (in a cup of water, if possible!)
What should I make with what’s in the bag?
We’re really excited about the root vegetable medley in bags this week - a selection of the fall roots we grew this year. Everyone has carrots, golden beets, purple-top turnips, and celeriac, plus full shares get a couple small rutabaga as well. These bags lend themselves to fall flavors so nicely. Try the simple roasted root vegetables with hot honey or go rich with a root vegetable gratin. Our kids love this root vegetable soup, which is perfect for cooler weather. Or if you want a miniature Thanksgiving preview, this garlic herb butter roast chicken with root vegetables is delicious.
Winter squash is on the menu as well - your choice of butternut, koginut, or Thelma Sanders heirloom squash. This winter squash chowder is a staple in our house - although we also like to just roast butternut and the like with some sweet/savory maple-herb-cinammon flavors. Time to enjoy some cozy meals!
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!
NEXT WEEK IS THE FINAL 2024 FALL CSA PICK-UP! Please bring back any purple bags you may have collected over the course of the season. Thank you!
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