Week Four | Feeling Tropical
Week 4: October 1st - October 4th
Recently, we have been feeling very tropical here on the farm. Not because of the weather (although it has been wetter of late) but because of what we’ve been bringing in from the fields and tunnels. In just the past week we’ve harvested tubers native to tropical Ecuador, a grass that hails from Sri Lanka, India, and Thailand, and a rhizome that was originally native to Indonesia. That would be sweet potatoes, lemongrass, and ginger, if you’re playing along at home.
Of course, a lot of the crops we grow aren’t native to Minnesota. Tomatoes originated in Peru, spinach first grew in what is now Iran, and radishes were domesticated in China some 2,300 years ago. But these tropical crops that we’re growing feel like a particular bending of what should be possible in our climate. These are plants that require lots of heat and a great deal of moisture (at the right times) to produce in our shortened season.
Sweet potatoes, for example, are one of the last crops we plant - the place we buy our sweet potato “slips” (small plant starts) from won’t even ship them to us until mid-to-late May once all threat of frost has passed and temperatures are above 50. They need lots of moisture to get established, must be harvested before soil temperatures drop below 50 to avoid cold damage, and then need to be cured at 80+ degrees in high humidity before they actually become sweet and delicious.
Ginger, for its part, starts its life in our greenhouse in February, growing from organic seed rhizomes that can only be purchased from Hawaii. It lives in our hottest greenhouse and caterpillar tunnel all summer long, growing in 100+ degree conditions without ever showing any ill effects. Lemongrass is similarly productive in hot conditions, exploding into triumphant tufts of grass in our greenhouse over the hottest months of the year.
Growing these types of tropical crops is a fun challenge for us, as we look for ways to stretch our season, provide variety through the fall, and utilize our greenhouse spaces year-round. We are by no means pioneers. In fact, earlier this summer we had the pleasure of meeting Lonny and Sandy Dietz, the first farmers to grow ginger in Minnesota back in the 1980s, at a field day we hosted here at 10th Street. And folks have been figuring out ways to coax sweet potatoes out of midwest soil for a hundred years or so. But even so, you won’t find many (any?) large-scale commercial ginger growers, lemongrass tenders, or sweet potato producers around these parts. It feels like a roll of the dice every year, and a small miracle to harvest these amazing crops.
I’d be remiss if I didn’t share one more experiment we snuck into the greenhouse this summer - this beautiful ornamental turmeric flower!
You can't eat it, but it sure does look nice. As for edible things, we’ve got ginger or lemongrass in the share this week, the perfect start to a curry, broth or a warming cup of tea. And sweet potatoes are currently curing, heading our way in just a few short weeks! We're thinking tropical thoughts, and marveling at the adaptability (and beauty!) of these well-traveled plants.
Have a tropical week,
Chris, Ashley, and the 10th Street Farmers
In Your Share This Week
Choice:
Carrots: These carrots are sweet, crunchy, and oh so addicting! Remove tops and 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.
Choice:
Salad Turnips: Also called Hakurei Turnips, these fresh-eating turnips are tasty and versatile. Slice them up with hummus, sauté them, roast them in the oven, or even try them on the grill. Store in an airtight bag or container in your fridge.
Beets: These earthy beauties are good in sweet and savory roles alike. Boil, roast, or grate into baked goods! Store in an airtight bag or container in your fridge.
Green Beans: The classic taste of summer - these green beans are flavorful and ready to rock. Store in an airtight bag or container in your fridge.
Choice:
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.
Spinach: This spinach is oh-so-tender. 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.
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.
Choice (Full Shares take 2!):
Napa Cabbage: An asian cabbage that is fresh, crunchy, and delicious. 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.
Broccolini: Tasty tender broccoli shoots - eat them leaves and all. Store in an airtight bag or container in your fridge.
Cauliflower: This versatile veggie is tender and delicious - we love it in curries and stews, roasted, or fried up as a wing substitute! 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.
Lemongrass: A tropical perennial, lemongrass grew beautifully in our hottest greenhouse this summer. Perfect in soups, curries, or stir fries - or make some homemade tea! Store in an airtight bag or container in your fridge.
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.
Choice:
Winter Squash: These early-fall winter squash are so tasty. Great roasted and stuffed! Store on your counter.
Slicer Tomato: The tomatoes are still kicking! Make one last BLT before they say goodbye for the year!
Cherry Tomatoes: A rainbow of flavor, packed in a pint. Store on the counter - never in the fridge!
Choice:
Onion: A pantry essential. Onions make a flavorful start for soups, sautés, 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:
Pea Shoots: Sweet and crisp, these make a great addition to sandwiches, wraps, salads or can be lightly sautéed as a side dish. Store in an airtight bag or container in your fridge.
Sunflower Shoots: Crunchy and nutty flavor, these are a great substitute for lettuce on sandwiches or wraps. Store in an airtight bag or container in your fridge.
Full Shares:
Pepper: Sweet/bell peppers are amazing raw, with dips, or added to a skillet or grill. Store in an airtight bag or container in your fridge.
Kitchen Inspiration
With this wetter/cooler weather we’ve been dreaming up some tasty soups. We’re going to use some lemongrass and ginger to whip up some Thai tom kha gai soup (with some extra veggies thrown in, as we are wont to do). This cauliflower soup looks very veggie-ful and tasty. Or maybe a creamy roasted tomato soup?
If you’re looking for other ways to use lemongrass, this green tomato lemongrass pickle looks very intriguing, in a “I have no idea what that would taste like” kind of way. Or for something ever so slightly more familiar, maybe a lemongrass tofu banh mi?
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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