Week Eight | The balance of a late fall
Week 8: October 29th - November 1st
Yesterday, while walking in the front field, Ashley and I remarked to one another how weird it was to see a thriving field of cover crop - bright green and almost two-feet tall - as the calendar nears November. Unlike Brussels sprouts or leeks, oats and peas aren’t particularly cold-hardy. And in a typical year they would have been long dead by now, finished off by multiple frosts and freezes.
And yet here we are, planning Halloween costumes and still seeing growth in the fields. And it’s not just the cover crops. We’ve barely needed to close our tunnels this fall, harvesting salad mix, arugula, baby kale, radishes, turnips, and even broccolini that has persevered with minimal-to-no frost protection. Yesterday it was 70 degrees, and even with more seasonally-appropriate temperatures heading our way, there isn’t a hard frost in the 15-day forecast.
“You must be loving this weather” is a common sentiment we’ve been hearing in the market over the balmy past few weeks. And of course, in many ways, we are. We’ve had better conditions for fall harvests, nicer weather on most market days, and more time than ever before to get to end-of-season tasks. On a human level, it’s hard to complain about 70 and sunny.
But it’s not all good news. For one, there’s the knowledge that the new climate normal means less predictability in our weather patterns, adding uncertainty to our shoulder seasons. In the shorter term, this extra heat and sunlight has altered plant growth as we approach the winter. Lettuce and other greens that were planted in anticipation of colder, grayer days have raced ahead, and the greenhouses are bursting with nearly full-size plants intended for December harvests. And, as many people have noted, it just feels weird.
As always, I’m reminded that very few things in farming are entirely good or entirely bad. Instead, there’s a balance in the ecosystem. More of one variable means less of another. In drought years, we see less plant disease. In rainy years, we see more…but spend less time irrigating. We’ve spent very little time this fall covering crops and closing tunnels, but have instead spent extra hours planting, replanting, planning, and replanning. This is the yin and yang of farming.
In about a week, we’ll enter what’s known as the Persephone Period, where day length drops below 10 hours and plant growth slows to a crawl - regardless of the temperature. Some years we desperately wish for just a few more days of good growth. This year, though, we appreciate the predictability of Persephone’s arrival, right on schedule.
Have a week that sticks to the forecast,
Chris, Ashley, and the 10th Street Farmers
Reminder: Winter CSA shares are on-sale now! We will make the last few shares available to the general public next week if they don't sell out before then, so please sign up if you would like a share. You can sign up for a winter share here!
In Your Share This Week
Choice:
Purple Daikon: This Asian radish is crisp, sweet, and just a tiny bit peppery. Super tasty in slaws, salads, and pickles! Store in a bag in your fridge.
Radishes: Beautiful red radishes have a mild heat and a great crunch. Add to salads or sandwiches for a little extra flavor. Store in an airtight bag or container in your fridge.
Watermelon Radishes: These incredible fall radishes look like a watermelon when you slice them in half! Sweet with a hint of radish spiciness, they’re great fresh or cooked. Store in an airtight bag or container in your fridge.
Choice:
Brussels Sprouts: Sprouts on the stalk are fun for the whole family! Snap them off and roast them, pan sear them, or cook them up however you please. Store in an airtight bag or container in your fridge.
Carrots: These carrots are sweet, crunchy, and oh so addicting! Remove tops and store in an airtight bag or container in your fridge.
Choice:
Leeks: Buttery and delicious leeks are a fall staple for soups and baked dishes! Store in an airtight bag or container in your fridge.
Tropea Onions: Our favorite fresh red onions - mild and versatile. Store in an airtight bag or container in your fridge.
Choice:
Spinach: This spinach is crisp and tasting delish. Use as a salad base, sautéed as a side dish or bake into a casserole. Store in an airtight bag or container in your fridge.
Persephone Mix salad greens: Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in an airtight bag or container in your fridge.
Power Greens Micro Mix: Our newest micro mix! A nutrient-dense blend of broccoli, kale, daikon, and bekana sure to power up any dish!
Choice:
Winter Squash: Finally time for some cozy squash meals! Store on your counter.
Sweet Potatoes: One of our seasonal favorites - creamy and sweet and just tastes like fall. Store in a cool, dark place.
Garlic: The best cooking advice we ever received? When a recipe calls for a clove of garlic, use two or three! Store on your counter.
Full Share Choice:
Baby Kale: This hearty greens mix is the perfect base for a fall salad. Or try it braised or baked in your dish of choice. Store in an airtight bag or container in your fridge.
Broccolini: Tasty tender broccoli shoots - eat them leaves and all. Store in an airtight bag or container in your fridge.
Full Share Choice:
Head Lettuce: Beautiful Romaine lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in an airtight bag or container in your fridge.
Cilantro microgreens: Zippy micros to add a little flavor to whatever's on your plate! Store in an airtight bag or container in your fridge.
Arugula microgreens: Peppery micros add a little punch to pizza, salads, pestos, sandwiches, eggs, and more. Store in an airtight bag or container in your fridge.
Kitchen Inspiration
We’ve got watermelon radishes and purple daikon as options in the share this week - two fall roots that we absolutely love. Our kids mow these down just sliced and sprinkled with salt, but we also love putting them in simple salads, like this shaved daikon and julienned carrots salad or a watermelon radish and herb salad. They’re also amazing roasted, pickled, or in a slaw.
The leeks are looking gorgeous this week. They make a great pairing with potatoes, sweet potatoes, or winter squash. If you’re looking for a weekend project, this butternut squash, leek, and za’atar pie looks incredible. Or keep it slightly simpler with a squash, leek, and farro gratin or sweet potatoes and leeks with roasted garlic dressing!
Happy eating!
Please remember to check your name off on the list!
And please bring back your Purple or Blue bag each week!
Thank you.
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