Spring CSA Week 6 | Filling The Fields

Week 6: May 14th - May 17th

Our farm is split into two main growing areas - the back “main” fields closest to the market, and the front fields, which you pass as you drive in the driveway. And although they are just a few hundred feet apart, we think of these two areas in almost completely different ways as we plan our crop successions for the season.

The main fields are closest to everything - our tools, our irrigation, our wash and pack area. Because of that proximity - and because all of our tunnels are in these fields - they become the first places we plant each spring. It’s where we put our most frequently tended to plants: leafy greens, bunched and bagged root crops, lettuces, tomatoes, peppers, etc. These beds will turn over two, three, sometimes even four times in the course of a season, going from crop to crop sometimes in the span of a single day. We have around 140 fifty-foot beds in the main fields, and after finally planting all of our tomatoes and most of our cucumbers this week, we’ve filled around 135 of them.

Which means our attention is starting to turn to the front fields, where we have another 125 beds or so. These fields are much more varied - which you no doubt can see as you drive by. We’ve got tarps covering some fields, garlic growing in another, perennials like asparagus, rhubarb, and even some fruit trees in a few different places. We’ve also got some fields covered in “cover crops” - plants we won’t harvest that either died back and covered the soil last fall, or (in the case of some cold-hardy grasses) will add great organic matter to the soil once we terminate them in a month or so. 

We tend to put our longer-season, less-needy crops in the front - onions, winter squash, sweet potatoes, potatoes. These crops can deal with a little less attention. No daily pruning or frequent weeding - just a careful eye cast over them once a week or so. Two weeks ago we spent a full day clearing beds, weeding asparagus, and starting to prep for the long-season crops. We’ve transplanted the first front field seedlings (cauliflower, cabbage and Brussels sprouts) and got our potatoes in the ground earlier this week. 

There’s still lots of planting to do, and plenty more beds to prepare for 2026. But the fields are filling up fast!

Have a full week,

Chris, Ashley, and the 10th Street Farmers

---

In Your Share This Week

Choice:

Spinach: Our spring spinach is tender and tasty! Use as a salad base, sautéed as a side dish or in anything that calls for greens. Store in an airtight bag or container in your fridge.

Baby Kale: This hearty greens mix is the perfect base for a tasty salad. Or try it braised or baked in your dish of choice. Store in an airtight bag or container in your fridge.

Choice:

Romaine Head Lettuce: Beautiful crisp lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in an airtight bag or container in your fridge.

Persephone Mix salad greens: Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in an airtight bag or container in your fridge.

Choice:

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 an airtight bag or container in your fridge.

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

Choice:

Arugula microgreens: Peppery micros add a little punch to pizza, salads, pestos, sandwiches, eggs, and more. Store in an airtight bag or container 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 an airtight bag or container in your fridge.

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

Choice:

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 an airtight bag or container in your fridge.

Radishes: Add to salads or sandwiches for a little extra flavor. Store in an airtight bag or container in your fridge.

Choice:

Scallions: The white and green parts of these beautiful green onions are both edible - use the white like an onion, chop the greens as a garnish or hit of flavor in your dishes! Store in an airtight bag or container in your fridge.

Cilantro microgreens: Zippy micros to add a little flavor to whatever's on your plate! Store in an airtight bag or container in your fridge.

Petite Choi: Miniature pac choi is the perfect addition to stir fry, ramen, or fresh salads. Lightly sauté, steam, or just eat raw. Store in an airtight bag or container in your fridge.

Rosemary: Piney and herbaceous, rosemary works perfectly with roasted roots!

Full Share Choice:

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 an airtight bag or container in your fridge.

Power Greens Micro Mix: Our newest micro mix! A nutrient-dense blend of broccoli, kale, daikon, and bekana sure to power up any dish!

Full Share Choice:

Radish

Salad Turnips

Rhubarb: Did you know that not all rhubarb is red? Our green heirloom variety is sweet and crisp, perfect for both sweet and savory uses. Store in an airtight bag or container in your fridge.

Kitchen Inspiration

Looks like it’s going to be hot for a few days, so maybe time to break out the grill and make some grilled romaine? Or a nice chopped salad? This pea shoot salad with champagne mustard vinaigrette sounds quite nice, too. And when it really heats up, consider cooling off with a smoothie that incorporates microgreens for an extra boost! Or if you’re looking for something that stretches outside of the ordinary, these roasted and pickled radish tacos sound (and look) incredible.

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!

---

Please bring back your Purple or Blue bag each week so that we can reuse it.

This helps us keep costs down! Thanks!