Spring CSA Week 5 | The Paperpot Transplanter

Week 5: May 8 - 11

It feels like we blinked, and all of a sudden it’s summer. Just last Friday we were watching overnight lows for frost, and now we’re sweating bullets and hoping the cool-loving spring crops don’t get too hot and bolt! What a difference a week makes.

The other development on the farm is that overnight it seems like the fields are full! We’ve got nearly 100% of our main fields planted and the front fields (the ones you drive past on your way in) are steadily filling up with longer-season crops. This week alone we’ve planted some 35 beds of lettuce, turnips, radishes, tomatoes, onions, broccolini, cabbage, summer squash, and more. Our planting has hit the accelerator, in tandem with the weather.

We’re able to fill our fields so quickly after the threat of frost passes in part thanks to an ingenious planting tool originally from Japan: the Paperpot Transplanter (seen in the gif above!). Rather than seeding directly into cold soil beds, we seed many of our crops into honeycomb-like paper “pots” or cells filled with soil. The seeds germinate and grow quickly in a warm greenhouse for a couple of weeks, at which point we transplant them into the fields using a metal transplanting contraption that pulls the honeycomb apart, depositing individual cells in a row at a precise depth in the soil.

The benefits are plentiful. Nearly all of our seeds sprout in optimal conditions, and the plants we put in the fields have a head start on any weeds that might sprout and compete for nutrients. Crops spend a little less time in the field, which means we can plant more things in the same amount of space over the growing season. And the planting is as satisfying as it is quick.

Tools like the Paperpot Transplanter help us grow as many tasty vegetables as we can, for as long as we can, in our limited space. And we’re especially grateful for them in times like this, when the season seems to skip forward a couple of weeks. We’re also grateful for everyone farming here with us - rolling up their sleeves and working through the heat to get so many important summer crops planted this week!

Have an ingenious 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

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.

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

Radishes: Beautiful french breakfast 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.

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.

Arugula or arugula microgreens: Peppery greens add a little punch to pizza, salads, pestos, sandwiches, and more. Store in your fridge.

Chives or scallions: A spring allium to add a punch of flavor to whatever you're cooking. Store in a bag in your fridge.

Spinach (half shares): This spring spinach is oh-so-tender. Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.

Pea Shoots (full shares): Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. 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.

Baby Kale mix (full shares): Tender mixed kale greens make for a perfect salad base! Store in a bag in your fridge.

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

This week half shares are getting scallions and whole shares are getting chives, so everyone has something from the allium family to punch up their meals. We love spring onions in salad dressings - maybe a dijon chive vinaigrette or a grilled scallion dressing is in order? Either would go perfectly with spinach, lettuce, or baby kale with some sliced radishes or turnips on top. 

The bok choy is beautiful this week - it’s incredibly versatile and perfect as a sauteed side with ginger sauce or as a co-star in a stir fry. And if you’re looking for something that’s quick and satisfying without feeling too heavy, arugula pasta just might be the way to go.

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!