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Summer CSA Week 3 | Summer crops arriving

Week 3: June 27 - June 30


PLEASE NOTE: To make sure as many people can pick up their share as possible next week, we will be opening the farm stand and starting CSA pickup on WEDNESDAY July 3rd at 3pm. Bags will be available through Sunday evening as usual, so this will just allow an additional day for folks who might be leaving town over the holiday weekend. Thank you!

As four-season farmers, we celebrate the best aspects of each season. In the winter, we savor the hours spent in a warm greenhouse with subzero temps outside. In the spring, we joyfully munch the year's first snap peas right out in the fields. In the fall, we marvel over the sweetness of carrots that are storing up sugars to prepare for oncoming frosts. Each season has its own unique highlights. 

Summer, though. Summer is unmatched. The variety and abundance of a great summer is a sight to behold, and the farm pops with color at every turn. The list of highlights is long and delicious.

This week, we had a few of those highlights. The year's first cucumbers arrived - big, beautiful cukes that are tasting incredible and can be found in your bag this week. We spotted the first ripe tomatoes, which will make their way into the CSA over the next couple weeks. We've started harvesting summer squash and eggplants, and green beans look like they're headed our way soon. And we've been thrilled with the garlic scape harvest - the first true summer crop to arrive, with their fleeting deliciousness.

There’s a lot of work that goes into making the summer abundance happen. Tens of thousands of seeds need to be planted, even on a small farm like ours. Tunnels need to be moved, beds prepared for transplants, greenhouses watered. Depending on the weather, we spend our time irrigating or weeding (this year, loads of the latter). And then, after the bulk of that work is hopefully completed, peak production arrives and we switch into manic harvest mode. We're almost there!

In addition to the abundance of veggies, there’s an abundance of work to be done on the farm and we’re looking for an extra set of hands to help out for a few hours one or two days a week. If that sounds interesting to you, drop us a line at

Thanks for supporting 10th Street Farm & Market, and we look forward to seeing you around the market this week!

Have an abundant week,

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


In Your Bag This Week

Note: You may notice that some weeks certain vegetables are only in full shares or half shares. We make every effort to make sure that all shares get every veggie in their bag throughout the season, so if it’s not in your share size this week, don’t worry - it will likely show up in your bag at some point in the next few weeks.

Farm Mix Salad: 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.

Swiss Chard: Stunning rainbow chard offers a pop of color with an earthy, spinach-like flavor. 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.

Parsley: A flavorful addition to dips, salads, dressings, marinades, and more. Store in a bag in your fridge.

Garlic Scapes: This loopy fella is the flowering part of a garlic plant - chop it up and use it just like garlic. Store in a bag in your fridge.

Cucumbers: They're here! Crunchy and refreshing, chop up for a salad, add to sandwiches or just eat raw! Store in a bag in your fridge.

Summer Squash (half share): The first zucchini and squash of the year! Delicious sautéed, grilled, or baked. Store in a bag in your fridge.

Cilantro microgreens (half share): Zippy micros to add a little flavor to whatever's on your plate! Store in your fridge.

Flavor Mix microgreens (whole share): 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.

Eggplant (whole share): 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.

Romaine Lettuce (whole share): Beautiful crisp lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in a bag in your fridge.

Kohlrabi (whole share): 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.


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

We love eating fresh cucumbers raw, but they’re also very easily amped up to a salad with recipes like this sweet and tangy cucumber salad or even a main course like this delicious cucumber sandwich. Try adding microgreens to either to make them extra fancy! You’ve got parsley and garlic scapes in the bag this week, which points in the direction of a gremolata. As Bon Appetit says, “Gremolata makes any meal a million times better” so give it a whirl. If you’re new to Swiss Chard, which is in the bag this week, think of it as spinach’s more colorful, heartier cousin. Its earthy sweetness lends itself to pairing with something slightly tangy or acidic. We love these Swiss chard and feta quesadillas (with a cucumber olive salsa if you’re looking to use that cucumber). Or if you’re avoiding gluten or cheese, a simple garlicky Swiss chard is the perfect easy side dish - make it with your scapes!

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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