Spring CSA Week 9 | Switching modes
- 10th St. Farm & Market
- Jun 5
- 4 min read
Week 9: June 5 - June 8

It’s hard to believe that we’re already in the second-to-last week of this Spring CSA season. Just a couple of weeks ago we were covering plants to protect them from frost, and now it’s somehow June!
June marks a noticeable shift in terms of our work on the farm. Last week we planted the remainder of our winter squash, leeks, sweet potatoes, and other long-season crops - we now have more than 200 beds planted, comprising everything except our fall root veggies and later successions of fast-growing crops like salad greens. Our big transplanting push is in the rearview mirror and we’re shifting into maintenance mode.
Maintenance mode means attacking weeds with fervor, hoeing and handweeding to keep beds clear (and more importantly prevent them from spreading seeds all over the farm). It means pruning tomatoes and cucumbers, focusing their energy on producing big and beautiful fruit instead of extra vegetation. And it means harvesting, harvesting, harvesting to keep up with the bounty that accompanies longer days and hotter weather.
This week’s harvest included a happy surprise: sugar snap peas! We weren’t sure they were going to make it into the spring share, due to a combination of wonky weather and overactive ground squirrels. But the third planting we put in the ground finally took off - aided by the warmth of a caterpillar tunnel - and we have beautiful, delicious snap peas this week as a result. Woohoo!
Soon we’ll be awash with things to pick. Green tomatoes are popping up in the tunnels, cucumbers are surprising us with their early growth, beans are sprouting, and the zucchini and eggplants are starting to flower. But for now, picking peas provides novelty after months of cutting greens and pulling roots. We’re excited for the changes that June brings, and we hope you are too!
Have a novel week,
Chris, Ashley, Hallie and the 10th Street Farm Crew
Reminder! Please bring back your CSA bag each week so we can reuse them throughout the season and beyond!
In Your Bag This Week
Farm Mix Salad Mix: A mix of red and green lettuce with just a splash of mustard greens. Delicious with just olive oil and salt, or dress it up! Store in a bag in your fridge.
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.
Swiss Chard: Stunning rainbow chard offers a pop of color with an earthy, spinach-like flavor. Store in a bag in your fridge.
Sugar Snap Peas: So tasty we can't keep them around for long. Easily added to anything for crunch and a bit of sweetness. Store in a bag in your fridge, if they make it that far.
Radish Shoots: These beautiful purple and green shoots have a spicy taste and add a pop of color. Store in a bag in your fridge.
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 a bag in your fridge.
Herb of Your Choosing: Pick from basil, rosemary, or mint!
Spinach (full shares): The last of our spring spinach before we take a break until fall! Use as a salad base, sautéed as a side dish or bake into a casserole. 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.
Bok Choy (full shares): 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.

What should I make with what’s in the bag?
To be honest, we usually just eat sugar snap peas straight off the plant, so we don’t have tons of experience cooking them. But if raw peas aren’t your jam, this recipe for sautéed sugar snap peas with radish and mint sounds really good. And we’re intrigued by this person who says roasting them with salt, pepper, and garlic is delicious. Or Smitten Kitchen says you can pickle sugar snaps?! What will people think of next?
Swiss chard makes for a delicious side dish sauteed with garlic and lemon, or add chickpeas and pancetta for a richer, more filling version. And flavor mix or radish shoots both go really well on avocado toast - beautiful and tasty.
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!
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