Week Five | Invisible Allies
Week 5: October 8th - October 11th
This time of year feels magical on the farm. The leaves around us are changing, the evenings are cooling off, and we’re right in the thick of our fall harvests. It’s the beginning of the end of outdoor farming season for us - everything that gets planted from here on out will be under a tunnel of some kind, protected from the harshest elements. That means our field beds are slowly wrapping up, and each harvest takes us closer to closing down the fields for winter.
There are a few crops that will persist long into autumn, but with the exception of leeks we’ve at least started to harvest all of our late-season crops. Over the past two weeks we’ve brought in thousands of pounds of sweet potatoes, carrots, watermelon radishes, turnips, purple daikon, beets, cabbage, Brussel Sprouts, winter squash, and more. It’s a lot of heavy lifting, but so satisfying to reap the rewards of a long growing season.
We’ve been particularly pleased to see the results of a successful experiment in our front field, where we plant a lot of our fall roots. Historically, we have dealt with a high percentage of loss in crops like watermelon radish and purple daikon, due to a pesky (and gross-sounding) pest called root maggot. This tiny insect burrows alongside and into roots, causing discoloration and scarring on otherwise beautiful veggies. But this year, its damage has been more or less nonexistent.
That disappearance isn’t accidental. We set out intentionally to manage root maggots this year with the help of an invisible ally: steinernema feltiae. More colloquially known as a “beneficial nematode,” steinernema feltiae is a microscopic organism that lives naturally in soil and specifically attacks root maggots, releasing a bacteria that immobilizes them. When it came time to plant our watermelon radishes, purple daikon, turnips, and rutabagas, we ordered up TWENTY MILLION of these helpful nematodes, which came in a small sawdust pouch about the size of a wallet. We mixed that sawdust into water, dunked our transplants before planting, and then sprinkled the remaining water on the beds.
I’ll say this: it’s a true leap of faith to pay real money for invisible creatures.
But with assurance from some other farmers that this enchanted sawdust could actually help, we waited and hoped. And sure enough, here we are a few months later, harvesting nearly spotless roots, with very little loss. You may have noticed the beautiful watermelon radishes last week, or the unblemished purple-top turnips in this week's root medley. We're very proud of them! Like many parts of organic farming, it feels like magic when it works: a biological solution that doesn’t impact any other living species on the farm, and really works to solve the problem.
We hope you’re enjoying the beauty of fall and the vegetables it brings!
Have a pest-free week,
Chris, Ashley, and the 10th Street Farmers
Two Additional Notes this week:
Winter CSA: A few people have asked about winter CSA sign-ups. You haven’t missed them! We are finalizing pick-up dates, and will be putting shares on sale next week. We will be sending out a message to all 2026 CSA members with specifics on sign-up date and time, so be on the lookout for that.
We want your leaves! This year we are hoping to experiment with using leaves as mulch in some of our field beds. If you are planning to rake leaves in the next month and don’t use chemicals on your lawn or trees, we would love to have your leaves! If you’re interested, please fill out this form and we’ll be in touch!
In Your Share This Week
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.
Cabbage: A staple across cultures, cabbage is equally tasty in a fresh cole slaw and roasted in the oven. Versatile, storable, and beautiful. Store in an airtight bag or container in your fridge.
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.
Arugula: Peppery greens that add zip to a salad. We love arugula dressed simply with oil and salt. 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.
Choice:
Root Medley: A mix of root veggies (carrots, turnips, celeriac, parsnips) perfect for chopping and roasting or using as the base of a root veggie soup. 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:
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 an airtight bag or container in your fridge.
Head Lettuce: Beautiful crisp lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in an airtight bag or container in your fridge.
Rainbow Chard: Stunning Swiss chard offers a pop of color with an earthy, spinach-like flavor. Store in an airtight bag or container in your fridge.
Choice:
Ginger: This beautiful fresh ginger has been thriving in our greenhouse all summer. Use it just like you would the ginger you buy in the store, but without the peeling! Store in an airtight bag or container in your fridge. It also freezes exceptionally well - just grate it into any dish you want to use it in.
Bell Pepper: Bell peppers are amazing raw, with dips, or added to a skillet or grill. Store in an airtight bag or container in your fridge.
Herbs: Your choice of a folksy herb bunch - parsley, sage, or thyme.
Choice:
2 Tomatoes: The slicer tomatoes are still tasting great! Store on the counter - never in the fridge!
Green Tomatoes: Time for some fried green tomatoes! Or a fresh salsa verde! Store on the counter - never in the fridge.
Winter Squash: We have Thelma Sanders squash available this week - a tasty tan acorn-style squash. Great roasted and stuffed! Store on your counter.
Full Share Choice:
Onion: A pantry essential. Onions make a flavorful start for soups, sautees, or a sheet pan of roasted veggies. 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 (Pick 2!):
Broccolini: Tasty tender broccoli shoots - eat them leaves and all. Store in an airtight bag or container 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.
Celeriac: A nuttier celery flavor, without the bitterness or strings! Store in an airtight bag or container in your fridge.
Bok Choy: 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 an airtight bag or container in your fridge.
Kitchen Inspiration
A crop we grow that seems to go under the radar a bit is rainbow chard. It’s one of the more striking vegetables, with a beautiful array of colors, and it tastes like a relative of spinach. It’s super tasty in a simple sauté with lemon and garlic, or get indulgent and try white-wine sauteed chard with parmesan and pine nuts. YUM.
We’ve got root medleys on offer for the first time this week, complete with those beautiful turnips we talked about above. Nothing fancy needed here - just dice, toss with olive oil and salt, and roast with some onion and herbs for a tasty side dish or base for a roast chicken. Save this one for Monday after the heat wave passes!
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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