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Summer CSA Week 1 | Welcome To Summer

Week 1: June 13 - June 16

 

Reminder: Please bring back purple bags each week so we can re-use them!

Welcome to week one of the 10th Street Farm & Market Summer CSA! Every week with your CSA you will receive this newsletter on Thursday afternoon giving you an update from the farm, an overview of what’s in your bag, and some recipes and ideas to inspire you in the kitchen. We hope you enjoy reading it!


The beginning of each season feels like a good time for an introduction of sorts, even though many of you have been members here for years and years. This summer, Ashley and Chris are overseeing the vegetable side of things, assisted by our phenomenal 2024 crew: Alma, Elisse, Beth, Erin, and Tina. Hallie is leading the commercial kitchen on the farm, baking and making the delicious treats you’ll find in the stand each week. And we’d be remiss if we didn’t mention the contributions of Lisa and Andy (Hallie’s parents) and Jamie and Tom (Ashley’s parents) in groundskeeping, flower growing and arranging, and general upkeep. It takes a village to run the farm each week! 


We are honored and excited that you have chosen to spend your food dollar in support of local, sustainable, and mindfully produced food. We think this farm is a pretty special place, and it is only possible through the support of people like you, who care about good food and how it is grown and made. 


It has been a lush spring, with consistent rain and reasonable temperatures. Our Spring CSA wrapped up last week with the first carrots of the season, fresh sugar snap peas, and all of the bellwethers of summer on the way. We’ve got green tomatoes on the vine, baby eggplants and cucumbers forming, and the first summer squash and zucchini nearly ready to harvest. And with hot weather in the forecast, it’ll soon feel (and taste!) like summer is truly here. 


We’re excited for a summer season of meals that don’t require turning the oven on, late nights full of fireflies, brilliant sunflowers, rainstorms, conversations by the market barn, tomato sandwiches, picnics, and bonfires. We hope being a share member at 10th Street Farm makes your summer a memorable one, and we can’t wait to hear all about what you do with our veggies. 


Have a kickoff of a week,

Ashley, Chris, Hallie, and the 10th Street Farm Crew


 

In Your Bag This Week


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.


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.


Carrots: These carrots are sweet, crunchy, and oh so addicting! Store in a bag in your fridge. Remove the green tops to keep them crisper longer.


Head Lettuce - Red or Green: Beautiful lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in a bag in your fridge.


Kohlrabi: These alien-like roots are a cousin of radishes and salad turnips - mild and delicious. Peel and eat raw or cooked! 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.


Kale - Green or Lacinato: Tender and tasty. Strip the leaves from the stem and eat raw or cooked - or make kale chips!. Store in a bag in your fridge.

Scallions (full share only): These beautiful green onions have been growing in our greenhouse since late winter. The white and green parts 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.


Pea Shoots (full share only): Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. Store in a cool, dry place.


 

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


This weekend we’ll probably whip up this baked eggs with kale & cornbread crumbs - a hearty and nutritious meal that could really be breakfast, lunch or dinner. The kale is extra tender this time of year. We also have kohlrabi in the bag this week, which sometimes prompts quizzical looks from people not familiar with it - it looks like an alien! But if you peel it and chop it into french fry sized sticks, it’s basically the ideal dipping vegetable. Our kids have been tearing through kohlrabi dipped in gado gado sauce, and they would be equally delicious with some snap pea hummus! Add in this carrot salad with harissa and mint, and you’re well on your way to appetizers that can pass as dinner! And if you’re new to our microgreens, we suggest trying the flavor mix with just a little oil and salt - great on top of eggs, tacos, or sandwiches. Or mix them with the salad mix to give a little extra texture, flavor and nutrition to your bowl!


If you've found a recipe you're loving, please send it our way! We're always looking for new things to cook and who knows, maybe it'll make its way into an upcoming newsletter...


Have a great week!

 

We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Please bring your bag back next week so we can re-use them! Thanks!

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