Spring CSA Week 6 | July in May
- 10th St. Farm & Market
- 18 hours ago
- 4 min read
Week 6: May 15 - 18
“I can’t just talk about the weather every week.” That’s what I tell myself most weeks when I sit down to write this newsletter. It’s a cliche, after all - the farmer who only talks about the weather. But lately the weather has been feeling remarkable, in the purest sense of the word. “More July than May” said meteorologist Paul Huttner’s daily update yesterday, the fourth straight day of unseasonable heat. The average high temperature for this week of May is 68 in our area; we’ve been nearly 20 degrees above that all week!
While it’s delightful to be outside in warmer temperatures after a long winter, hot weather presents a number of challenges on the farm when it arrives ahead of schedule like this. It’s hard on the plants, for one. Our cool spring crops struggle to hold on long enough, often putting up flowers before they should be harvested, tricked into thinking it’s time to go to seed. Meanwhile, our new transplants struggle to get started in the fields, beset by strong sun and a conspicuous lack of rain.
The heat is hard on the crew, as well. Unlike July, when we’ve had weeks to slowly acclimate, this early heatwave catches our bodies unprepared. We’ve been starting early most days this week, to try to get the bulk of our field work done before the hottest part of the day. We’re feeling lucky and grateful for the flexibility and positivity of everyone farming with us here at 10th Street this year.
The workday schedule isn’t the only one we’ve adjusted - we’ve tweaked our planting calendar as well, delaying crops like broccoli and fennel this week to get past this heatwave before planting them out. Paradoxically, the upcoming swing back to unseasonably cool temperatures means we’ve also delayed planting heat-loving peppers and melons so they won’t be shocked by next week’s overnight lows in the 40s. We’re waiting OUT the heat for some crops, and waiting FOR the heat for others.
It’s all a great reminder that no matter how much we plan, farming is about adjusting and adapting. As our springs get less predictable, the only thing we can truly count on is unpredictability!
Have a much cooler 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!
In Your Bag This Week
Head Lettuce: Beautiful crisp lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. 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: A spring allium to add a little zip and color to whatever you're cooking. Store in a bag in your fridge.
Radishes: These beautiful 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.
Pea Shoots or Sunflower Shoots: 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.
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 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.
Persephone Mix salad greens (full shares): Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in a bag in your fridge.
Flavor Mix microgreens (full shares): 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.
Spinach (full 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.
What should I make with what’s in the bag?
Rhubarb-lovers rejoice! Rhubarb-dislikers, give it a chance to win your heart! Our rhubarb is an heirloom variety that’s more green than red and it lends itself well to both sweet and savory applications. If you’re looking for some sweet & sour meat, maybe try rhubarb and honey chicken or the incredibly named “rhubarbecue.” Or, if you’re more in a veggie mood, whip up some rhubarb vinaigrette for your salad. And there are always sweet preparations - whether a strawberry rhubarb pie or a rhubarb syrup you can use as the base for some refreshing beverages.
Elsewhere in the bag we’ve got a selection of springtime favorites - lettuce, radishes, bagged greens, spring chives, bok choy, shoots. Everything you need for some refreshing salads or satisfying stir fries. We’ll probably make this roasted radish and farro salad, and serve it on spinach or arugula. And last night we substituted chives for garlic in this sauteed bok choy with lemon recipe, and it was dee-lish.
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!
We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Thanks!