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Spring CSA | Week 3

Updated: May 2

Week 3: April 15 - April 28

 

Reminder: Pickup is Thursday 3pm - Sunday 8pm 

at 13197 10th Street S. Afton, MN

This week as you drive in to the farm to pick up your CSA bag, things may look just the slightest bit different. We moved two of our high tunnels yesterday and the third one today, getting them into position for summer cucumbers and tomatoes. There’s always a bit of a mental adjustment after we move the tunnels - we’ve gotten accustomed to the farm looking a certain way for the last six months, and all of a sudden a few structures are in different places! It’s like an old friend getting a new haircut: looks good but takes getting used to.


Moveable tunnels are somewhat atypical on small farms in the Midwest, but they’re an integral part of the way we grow here at 10th Street. They allow us to maximize our small growing space by squeezing every last bit of weather optimization out of our hoophouses.


In the fall, we move our tunnels over established spinach beds, where they can protect the greens against winter’s (sometimes) bitter cold. In the spring, we plant tender greens alongside the spinach in the tunnels for protection from chilly nights. And then, when frost is in the rear view mirror, we let those crops see full sun while the tunnels move to new beds where they await tomatoes and cucumbers - heat loving crops that thrive in the tunnels’ summertime microclimate.


Having tunnels that each move between three different fields also means we’re planting crops in the same place only every four years, unlocking more flexibility for rotating crops (and in turn healthier soil and crops) that isn’t usually available for hoophouse growers.


There’s another move that has been on our mind this week: Sunday marks the one-year anniversary of our (Chris and Ashley) move to 10th Street Farm. The past twelve months have been full of learning, growing, and putting down roots, and we are so thankful for the incredible community on and around this farm. Thank you for welcoming us with open arms and letting us grow your veggies!



 

In Your Bag This Week


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.


Persephone Mix salad: Our winter salad blend of , you can eat with just olive oil and salt or dress it up with any toppings you want. Store in a bag in your fridge.


Radishes: 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.


Arugula microgreens: Flavorful micros to add some zest to your meals. Perfect on pizza, or just eat as a salad with oil and salt! Store in your fridge.


Cilantro microgreens: All of the flavor with none of the chopping! Add these to soups, sandwiches, pizzas, or tacos. Store in your fridge.


Pea Shoots: Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. Store in your fridge.


Kale (Half Share Only): Strip the leaves from the stem and eat raw or cooked. Store in a bag in your fridge.


Spinach (Full Share Only): 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 cold place! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.


Chives (Full Share Only): A spring allium to add a little zip and color to whatever you're cooking. Store in a bag in your fridge.


 

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


If you're looking for some eating inspiration, there's nothing tastier than some sliced radish on avocado toast (with a runny egg on top, if you're into that!). The photo above is a variation with a radish green salad on top, which sounds delicious. Half shares are getting their first crack at kale this week - why not bake up some kale chips? Our favorite trick: put the kale on a cooling rack on top of your baking sheet in the oven to make it extra crispy. We've been putting Flavor Mix into our smoothies of late, and even convinced a relative who is (ahem) vegetable averse to give it a try, with good reviews. And if you're looking for something to do with your cilantro micros besides tacos, eggs, or soups, try mixing up some chermoula, one of our all-time favorite sauces.


Have a recipe you've been loving recently? Drop us a line and we'll include it in an upcoming newsletter!


Your farmers,

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

 

We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Please bring your bag back next week so we can re-use them! Thanks!

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