Week 10: August 15 - August 18
Reminder: Please bring back your purple bags! We re-use them each week and have been running a bit low. If you have a few stockpiled in your house or car, this week is a great week to return them!
We’ve reached the point in the season where writing a newsletter feels a little daunting - after all, what more is there to say ten weeks in? Turns out: lots! Recently some folks have asked about how we grow what we grow, so this week we decided to go back to basics and explain a few of the systems and principles that guide the farm. Below are four of the key considerations for how we produce our…produce.
Organic approved / 10th Street Farm isn’t currently certified organic, although it’s something we’re exploring. Whether we have the sticker or not, though, we do follow all organic practices. That means avoiding conventional pesticides, synthetic fertilizers, and genetically engineered crops, among other things. We select organic seeds whenever possible, grow with long-term soil health in mind, and do everything in our power to avoid sprays that might compromise the health of our growing ecosystem. The organic system in the United States isn’t perfect, but it’s a great start down the path of growing food in a more sustainable and regenerative way.
Human-scaled / While we do have a tractor on the farm, it rarely makes it into our fields. (We mostly use it for moving heavy loads of compost, soil, logs, etc.) Instead, our fields are designed to be worked by people! This means we use hand tools like broadforks, push seeders, and hoes to work our fields and cultivate our crops. And because we use those human-scale tools, we’re able to plant our crops more intensively rather than spacing things out to accommodate large equipment. That means more veggies in less space!
No Till / Because we are human scaled, we’re also able to practice what is known as “no-till” farming. Essentially, that means we avoid breaking up the soil whenever possible, allowing the powerful microorganisms in the soil to work undisturbed by tillage. The result is high levels of organic matter in our soil, strong underground networks that make nutrients available in various ways, and overall happier, healthier and more nutrient-dense vegetables!
Diversity-minded / While large monocrop farms reap the efficiencies of scale, we believe there is strength and resilience in growing a wide variety of crops. This allows us to offer a huge selection of vegetables in our CSA and market stand, and it also means we’re less impacted by crop failures or disappointments in a given season (we’re looking at you, 2024 melons). While we’re always thinking about keeping the crop mix manageable, we’re also always looking for new veggies and new varieties to be able to offer to our customers!
There are at least a dozen more principles that guide our decision-making, but these four rule the roost when it comes to the day-to-day at 10th Street Farm. Our goal is to grow delicious, healthy food for the people in our community - and following these ideas helps us to do exactly that.
Have a principled 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.
Cabbage (red or green): A staple across cultures, cabbage is equally tasty in a fresh cole slaw and roasted in the oven. Versatile, storable, and beautiful. Store in a bag in your fridge.
Radishes: Beautiful french breakfast 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.
Tropea Onions: Our favorite fresh red onions - mild and versatile. Store in a bag in your fridge.
Tomatoes (Cherry and Slicer): The quintessential taste of summer. Put them in salads, on sandwiches, or in whatever you’re cooking up for dinner. Store on the counter - never in the fridge!
Celery: Crunchy celery shoots full of flavor - almost a completely different vegetable from the tasteless, water-filled stuff you find in stores. Store in a bag in your fridge.
Cucumbers: Crunchy and refreshing, chop up for a salad, add to sandwiches or just eat raw! Store in a bag in your fridge.
Herbs (your choice of basil or parsley): Store parsley in a bag in your fridge, basil on the counter. (Both in a cup of water, if possible!)
Eggplant (full shares): This Asian variety of eggplant has a very thin skin, so you don't need to peel it - just cut it up and cook it! Store in a bag 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?
Celery is the new item in the bag this week - a very different version of the veggie than what you can typically find in stores, packed with flavor and not as watery. Julia Child apparently loved braised celery, and she knew what she was talking about, so that seems worth trying! Ina Garten knows what she’s talking about too, and her celery and parmesan salad sounds incredible. Might be on the list to try this week!
Speaking of salads, this cabbage salad with cranberries and apples is the perfect side-step to a cole slaw in the summer months. Our kids absolutely love it. And CSA member Sandra shared a recipe for an oil-free and nut-free pesto that substitutes avocado for olive oil - sounds delicious, and a great use for the herb in your bag this week. Or try a simple pasta with cherry tomatoes and basil - summer in a 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 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. Please bring your bag back next week so we can re-use them! Thanks!
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