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Spring CSA Week 4 | May Milestones

Week 4: May 2 - May 5


Reminder: Pickup is Thursday 3pm - Sunday 8pm 

at 13197 10th Street S. Afton, MN

Farming, like many things, is a balancing act. We’re constantly in pursuit of balanced ecosystems, balanced workloads, balanced harvest schedules, and on and on.

One of the most challenging places to find equilibrium on the farm is between focusing on the present and planning for the future. Get too distracted by the immediate, and you risk jeopardizing the long-term. Even as we harvest this week’s crops, we need to keep one eye on the plants growing for next week, next month, and beyond.

This week is full of milestones connected to that temporal balance. We’ve got the first salad turnips in the bag this week - a sure sign of spring’s bounty. Meanwhile, we’ve also got nearly 500 tomato plants bursting at the seams of the greenhouse, waiting to get planted out before the end of the week. Next week we’ll be picking spring rhubarb and planting fields of late-summer potatoes and fall Brussels Sprouts. Spring is surging into full production, while summer and fall are increasingly demanding our time and attention.

Luckily, we have an incredible crew on the farm helping us navigate this balancing act. We don’t have to tackle these big tasks alone. Yesterday was our first day at full-strength on the farm, with returning superstars Alma, Beth, and Elisse, our returning transplant manager Tina, and our newest crew member Erin. They’re often long-gone by the time you come to pick up your veggies, but they are a huge part of the magic of this farm. They harvest for the present each morning, and then plant and cultivate for the future in the afternoon. We’re grateful for them every day.

Thursdays afternoons on the farm feel like the moment we finally strike the right balance between right now and what’s next. We spend the morning harvesting, cleaning, and packing veggies for your CSA bags - hyper focused on the now. Then, for a brief period, things pause. We take a quick break, see friendly faces in the market, watch the kids chase the cat. Then, it’s back to the future, so to speak: what needs to be done next?

Your farmers,

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


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. French Breakfast Radishes: These gorgeous pink and white radishes are a showstopper, for sure. Juicy, with very little heat, they’re perfect on salads or sandwiches - or just crunch them raw! Store in a bag in your fridge.

Sunflower Shoots: Crunchy and nutty flavor, these are a great substitute for lettuce on sandwiches or wraps. Store in your fridge.

Spinach: We’re reaching the end of our winter spinach, so enjoy it while you can! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in your fridge.

Salad Turnips: Also called Hakurei Turnips, these fresh-eating turnips are tasty and versatile. Slice them up with hummus, sauté them, roast them in the oven, or even try them on the grill. Store in a bag in your fridge.

Bok Choy: So versatile! Use in Asian-inspired dishes like soups and stir fries, or just chop and add to anything for a bit more flavor and nutrition. Store in a bag in your fridge.

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

Little Gem Lettuce (Full Share Only): These mini romaine heads are so beautiful they really live up to the name “little gem.” Crunchy and fresh, perfect for salad, lettuce wraps, or sandwiches. Store in a bag in your fridge.

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

Celery (Full Share Only): Tender new celery shoots full of flavor. Perfect in chilis and soups. 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, this hakurei turnips with radishes and bitter greens recipe seems almost tailor-made for this week’s bag. Or maybe try a twist on the classic radish & butter sandwich with this radish butter. Sounds amazing. If you’re searching for new ways to try spinach, why not whip up some spinach and goat cheese quesadillas? Or if you’re thinking more in the stir fry direction, this bok choy with ginger sauce is a winner.

If you've found a recipe you're loving, please send it our way! We're always looking for new things to cook and who knows, maybe it'll make its way into an upcoming newsletter...

Have a great week!


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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