Spring CSA Week 7 | Asparagups and Downs

Week 7: May 21st - May 24th

Two springs ago, we hatched what felt like a brilliant plan: we would convert six beds in our front field to asparagus beds. After all, we love asparagus. We love variety in our spring crop mix. And we love plants that plant themselves, coming back each year without extra seeding or transplanting work. It was a no brainer. So we bought 300 asparagus crowns, dug trenches, and began the waiting game.

If you’re not familiar with how asparagus grows, it might not be how you expect. Each individual asparagus stalk emerges directly from the ground, growing straight up like a tree. If it’s not harvested, that stalk keeps growing into a tall, frizzy plant, often as tall as four or five feet high. To harvest it, we simply snap the individual stalks off at ground level. It’s a striking plant, and the only vegetable we can think of that grows this way.

To plant asparagus, most farmers start with “crowns” - small octopus-looking clusters of roots that will send up preliminary stalks. The advice for establishing a thriving asparagus plant is to wait before harvesting fully; no harvest in year one, one week of harvest in year two, and three weeks of harvest in year three. Then, finally, in the fourth year you can begin to harvest for the full 5 or 6-week season.

Unfortunately the best laid plans don't always play out perfectly, and this year (year three for our asparagus) has not been the work-free dream we envisioned when we planted. Pesky thistle and dandelions have invaded the field beds, taking advantage of the bare ground where asparagus grows. The nearby rhubarb has done the same, sometimes completely smothering asparagus stalks trying to find their way to daylight. And early heat encouraged stalks to emerge way ahead of time, and then freak frost shocked those spears, causing them to wilt and die. While we were finally able to start harvesting small amounts late last week, our harvest will be shorter and smaller than we had hoped. As we surveyed the field, Ashley may or may not have even said out loud: “I am never planting asparagus again.”

The good news, though, is we don’t have to plant it again. After all, that’s the beauty of a perennial crop. And the other beautiful thing is that despite the tribulations (or because of?!) the asparagus we cooked last night was some of the best we’ve ever tasted. We’re midway through our third week of stalk emergence and have amassed enough to offer some in the share this week. While it's not enough to put asparagus in every share, we’ll keep it as well-stocked as we can through the weekend.

In the meantime, we’re remembering that farming - especially sustainable, regenerative farming - is playing a long game. It’s thinking about ecosystems and soil health and long-term crop and field management. We’ve got a plan in place to knock back the thistle and keep the asparagus happier next year. Until then, we’ll practice our patience.

Have a patient week,

Chris, Ashley, and the 10th Street Farmers

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In Your Share This Week

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:

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.

Kale: The first kale bunches from our spring crop - tender and tasty! Store in an airtight bag or container in your fridge.

Choice:

Arugula: Peppery greens that add zip to a salad. We love arugula dressed simply with oil and salt. 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:

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.

Asparagus: Our first year offering asparagus to CSA members! Store in your fridge in a glass with 1” of water, covered with a plastic bag. 

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.

Choice:

Chives: A spring allium to add a little zip and color to whatever you're cooking. 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.

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.

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.

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.

Full Share Choice:

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.

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

Kale

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.

Kitchen Inspiration

If you do grab some asparagus, odds are you know what to do with it - our favorite approach is to sauté, bake, or grill it with oil, salt, pepper, and Parmesan. Or combine with pea shoots in some springy pasta primavera? Or try our wildest approach and make some asparagus guacamole with it!

Elsewhere in the share we’ve got some incredible-tasting arugula. Maybe time for some springy arugula pesto or a lemon arugula pasta? We might combine arugula, romaine, and radishes for this strawberry radish salad with creamy lemon dressing. A perfect late-spring side for your Memorial Day meal!

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

This helps us keep costs down! Thanks!