Week 11: August 22 - August 25
Reminder: Next week is our final Summer CSA pickup! Please bring back your purple bags, and if you haven't yet signed up for a Fall Share, we still have a few available.
Often, when we tell people that we offer four seasonal CSAs, we’re met with a blank stare. “What is a CSA?” people ask. Of course. Even though our world revolves around the weekly CSA, it’s still a niche concept in the wider world. So we launch into our spiel: “The CSA is an opportunity to eat the best produce on the farm each week, hand picked by the farmers to give you variety across an entire season. And in addition to the veggies, we share updates from the farm, storage tips, and recipe inspiration to supercharge your cooking. Think of it like a subscription to a personal weekly vegetable shopper and newsletter.”
The fundamental principle of Community Supported Agriculture is deeper than that transactional description would make it seem, though. As we see it, signing up for a CSA is entering a relationship with the place that grows your vegetables. It’s opening up the opportunity to understand where your food comes from, how it’s grown, who harvests it. It’s checking back in to the seasonal rhythms that are absent from the produce section of most grocery stores.
And it’s supporting the farm. It’s right there in the name: “Community Supported”. CSAs give farmers consistency and stability as they ride the roller coaster of the season. We share the farm - all of us. When, like this year, we have bountiful harvests of delicious tomatoes, carrots, and cucumbers, we get to share that bounty with you. And when we have crops that don’t quite live up to our expectations, you share your support with us.
Which brings us to the melons.
We know melons are tough to grow, but we love having them. So in the spring we planted beds and beds of watermelon, cantaloupe, and even honeydew - to be honest, we were worried that we would be “overmeloned” come late August. But then the rain came. And the heat. And the cucumber beetles. And slowly our melon hopes dimmed. We pulled out diseased honeydew plants yesterday without harvesting a single one.
But there’s some good news too. The watermelon and cantaloupe plants struggled, but they produced juuuuust enough. Which is to say: there is a melon in your bag this week, but barely - and it may not be the most amazing-looking melon you have ever seen. We hope it tastes great, and that knowing its backstory will help you appreciate it even more than if you bought it in the store. And we’re grateful for Community Supported Agriculture, which helps us share the good, bad, and ugly with you, as your farmers.
Have a supportive week,
Ashley, Chris, Hallie, and the 10th Street Farm Crew
In Your Bag This Week
Sweet Peppers: We grow two types of sweet peppers - traditional bells and pointier Italian-style peppers. Both are amazing raw, with dips, or added to a skillet or grill. Store in a bag in your fridge.
Carrots: These carrots are sweet, crunchy, and oh so addicting! Store in your fridge.
Melons (watermelon or cantaloupe): See above for some info on the melons! Once you pick yours out, slice, scoop, or cube and dig in! Store in the fridge.
Bagged Greens (Farm Mix for full shares, Arugula for half shares): Delicious with just olive oil and salt, or dress it up! Store in a bag in your fridge.
Green Beans: A more traditional green bean than the haricot vert we’ve had in previous weeks, these green beans are flavorful and ready to rock. Store in a bag in your fridge.
Walla Walla Onions: Sweet onions ready for fresh eating or caramelizing! Store in a bag in your fridge.
Bok Choy (half 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.
Broccolini (full shares): Tasty tender broccoli shoots - eat them leaves and all. Store in a bag in your fridge.
Cucumbers (full shares): Crunchy and refreshing, chop up for a salad, add to sandwiches or just eat raw! Store in a bag in your fridge.
What should I make with what’s in the bag?
Sweet peppers are here! A tiny bit earlier than usual, which you won’t hear us complaining about. We’re adding them to everything - veggie platters, scrambled eggs, slaws and salads. Sweet peppers are a nice way to add color to a dish like this tofu, bok choy, and bell pepper stir fry, or add sweetness like in this pan-roasted broccolini with roasted peppers. And speaking of color, this sheet pan gnocchi with cherry tomatoes looks like an edible rainbow - we’re planning to make it this week.
Temperatures are rising this weekend, so we don’t blame you if you want to avoid the oven. Why not put your melon to use in something like this cantaloupe, arugula, and goat cheese salad, or this Mediterranean watermelon salad? Or experiment with some oven-free side salads like this ribbon carrot salad or this wild-sounding recipe for bag-smashed raw green beans. It’s just crazy enough to work!
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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