Week Six | The Finality of a Freeze
Week 6: October 15th - October 18th
When people ask what it’s like to be a farmer, one thing I often mention (among the myriad beautiful and rewarding aspects) is the endlessness of the job. There’s never a point where the work is done on the farm. The pace ebbs and flows throughout the year, but no matter the month there’s always more weeding to do, more equipment to repair, more supplies to organize, or more planning that could be done. As a result, the endpoints to farming are arbitrary. We draw the line and call the day finished when the crew heads home or the kids get back from school, or at sundown, or at bedtime, or an hour and a half after what should have been bedtime. Almost never does that endpoint mean the work is all done and the boxes are all checked.
There is one moment with some finality each year, though: the fall’s first freeze puts an end to a lot of the to-do list. It comes late in the night, blankets the farm, and calls it quits for some of our work and a lot of our crops. This year, that freeze is rolling in tomorrow. Some forecasts for Afton are calling for 29, which on our farm means we could see 25. The “Minnesota growing season” has come to a close.
Of course, we fight the cold as best we can. Over the past week or so we’ve moved our three moveable high tunnels to their winter locations, where they’ll protect baby kale, arugula, and salad mix for the next month, and spinach for the next six. Our smaller ‘caterpillar’ tunnels will protect baby greens, radishes and bok choy into November as well, and we’ll spend a good chunk of Friday afternoon putting frost blankets over a few crops that just might pull through another week or two with a little help - herbs, lettuces, and maybe just maybe some green beans.
But the first freeze also allows us a chance to give up some of the fight. We’ve spent the week harvesting the last frost-tender crops - fresh onions, kohlrabi, salad turnips, broccolini. We’ve brought in the last of our eggplants, peppers, tomatoes, and squash, which wouldn’t have made it to Saturday morning. This week’s share is a farewell to those uncovered fields.
Not everything left uncovered is done for - the work is never finished, after all. Crops like Brussels sprouts, carrots, and cabbage get sweeter as temperatures drop and the plants consolidate their sugars as a type of natural antifreeze. We’ll be harvesting those over the next week or two or three. We may eke out a few more bunches of broccolini or green beans if the plants manage to survive.
But largely, this moment marks a shift for the farm. From here on out, our shelves and shares will rely on fresh greens pulled from protected beds and the autumnal bounty of storage veggies - sweet potatoes, watermelon radishes, winter squash, carrots, beets, and more. The work isn’t over, but this weekend it will start to slow down.
Have a slow-down week,
Chris, Ashley, and the 10th Street Farmers
Two more things:
Winter CSA: Frost prep has us running around, so we haven't had a chance to set up the CSA sign-up yet, but mark your calendars: Winter CSA shares will go on sale at 8am on Wednesday October 21st. We'll send out a message to all 2026 CSA members with specifics ahead of 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:
Carrots: These carrots are sweet, crunchy, and oh so addicting! Remove tops and store in an airtight bag or container in your fridge.
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.
Choice (Full Shares Choose 2):
Baby Bok Choy: 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.
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.
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.
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.
Broccolini: Tasty tender broccoli shoots - eat them leaves and all. Store in an airtight bag or container in your fridge.
Choice:
Kohlrabi: These alien-like roots are a cousin of radishes and salad turnips - mild and delicious. Peel and eat raw or cooked! 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.
Green Peppers: Amazing raw, with dips, or added to a skillet or grill. 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.
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.
Kale: Hearty yet still tender, the kale is tasting great this summer. Maybe time for some kale chips? 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.
Power Greens Micro Mix: Our newest micro mix! A nutrient-dense blend of broccoli, kale, daikon, and bekana sure to power up any dish!
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.
Choice:
Tomatoes: The last week or two for tomatoes in 2026! Store on the counter - never in the fridge!
Eggplant: Versatile and tasty. Make some baba ganoush or grill for a sandwich, pasta, or parm. Store in an airtight bag or container in your fridge.
Butternut Squash: The first butternut squash of the year, with more to come! Store on your counter.
Kitchen Inspiration
So many different directions you could go with this bag! The pomegranates at the co-op caught my eye this week, so we’ll be making this baby kale salad with pomegranate and pecans. And the NYT just published a recipe for extra crispy Brussels sprouts, which would be excellent tossed in a salad or as a standalone side.
We’ve also really been loving the kohlrabi lately. If you’re a kohlrabi novice, this chef’s blog has a really great rundown of its culinary versatility, including some tasty sounding recipes like this shaved kohlrabi salad with herbs and lemon. We also had some kohlrabi pickles at a barbecue place recently that knocked our socks off.
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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