Spring CSA Week 2 | Many hands make light(er) work

Week 2: April 17 - 20

As you pull in to pick up your bag this week, you may notice that the fields look a little different all of a sudden. Over the weekend, we moved all three of our moveable tunnels, uncovering the beautiful veggies growing inside. Overnight, we have full fields of spinach, salad mix, arugula, radishes, turnips, and more, all growing their way to your CSA in the not-so-distant future!

Moving the tunnels is a bit of a process. First, we clear the tracks they sit on. Then, we spend time detaching all of the hardware - posts and clips that anchor the tunnels in place, ropes and wires and irrigation lines that run across the tracks, sandbags that weigh down the plastic edges. Then, it’s a big collective push to move from one field to the other before we repeat the process in the opposite order, reattaching everything to secure the tunnel in its summer spot.

Luckily, we had lots of help. In addition to Ashley and myself, we were joined by the collection of the farmers who make up our crew, our family, and crew family, who all helped with the moving process. We hoped to move two tunnels in the afternoon, and with so many helping hands we actually moved all three - and we had fun doing it! A big thank you to everyone who helped on Saturday!

(And, additionally, a big thank you to everyone who came out to the Patisserie for fresh pastries and local coffee on Saturday morning! We had a blast and are already making plans for the next one, Saturday April 26th from 8:30-11:00am. Mark your calendar!) 

The tunnel move is a microcosm of 10th Street Farm & Market: it’s hard but rewarding work that is made easier and more enjoyable thanks to many hands working together. Since it’s early in the season and we have some new members this spring, we wanted to reintroduce some of those hands: On the vegetable side, Ashley and I (Chris) take the lead, joined by an amazing full-time crew of farmers - Elisse, Ash, Maddie, and an equally amazing part-time crew of Tina, Valerie, Racheal, May and Joan (and occasionally our two kiddos). In the kitchen, Hallie spearheads the baking and making, with help from her mom Lisa. Ashley’s mom Jamie leads our cut flower efforts, and has been hard at work harvesting tulips for the last couple months, which are displayed in the market in a beautiful rack built by Ashley’s dad Tom. Meanwhile Hallie’s dad Andy handles repairs and special projects all over the farm. That’s an incredible 15 people contributing to making the farm run smoothly and beautifully. Teamwork makes the dream work, as they say!

Have a collaborative week,

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

Reminder: Please bring back your purple bags each week - we reuse these bags throughout the season. Thank you!

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In Your Bag This Week

Swiss Chard: Stunning rainbow chard offers a pop of color with an earthy, spinach-like flavor. Store in a bag 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 a bag in your fridge.

Arugula or Cilantro microgreens: This week you’ll get whichever you didn’t have last week! Zippy micros add flavor to pizza, tacos, pestos, sandwiches, eggs, and more. Store in your fridge.

Sunflower Shoots or Pea Shoots: Add texture to any salad, sandwich, or wrap - or use for a pop of green in a stir fry! Store in your fridge.

Spinach: Our overwintered spinach is the sweet gift that keeps giving! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.

Arugula (half shares): Peppery greens that add zip to a salad. We love arugula dressed simply with oil and salt. Store in a bag 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.

Persephone Mix salad greens (full shares): Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in a bag in your fridge.

Petite Choi (full shares): Miniature pac choi is the perfect addition to stir fry, ramen, or fresh salads. Lightly sauté, steam, or just eat raw. Store in your fridge.

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

Swiss Chard is perhaps the most overlooked vegetable we grow - it’s beautiful, versatile, and flavorful, yet people seem to be a bit stumped by it. We find that it holds up really well when sautéed with garlic and lemon juice or makes for a great swap in any recipe that calls for cooking kale or spinach. This rainbow chard tortilla española looks amazing, as do these za’atar tofu naan wraps. 

You’ve either got arugula or micro arugula in your bag as well this week, so it’s time for me to wholeheartedly recommend a simple arugula salad with olive oil, lemon, salt, and parmesan. Works just as well with micro arugula! And if salad just isn’t cutting it for you this week, either size of arugula is the perfect addition to a slice of pizza.

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!