Winter CSA Week 2 | Milestones

Week 2: December 19 - 22

As I write this newsletter, the first snow of 2024 is falling. Well, the first real accumulation I should say. The kids scraped together enough snow from the frozen pond over the weekend to make a slushy snowman, but this is the first time we’ll have to get the plow out. It's a welcome change from last December (and January and February) where cold weather wasn’t matched by any snow to speak of. 

We’ve been thinking about milestones - like the winter’s first snow - a lot this week. Yesterday we placed our big seed order for 2025, which feels like a huge milestone checked off. The crop plan is (mostly) laid out, outlining how many of which vegetables we’ll seed from January all the way through October. The seeds have been ordered, and we’re feeling ready for the seasons to come. Most years we aspire to get our seeds purchased by the time New Years Eve rolls around, but this might be the first time we’ve actually hit that deadline. 

Another milestone: this week marks the final farm stand of the year (we’ll take a week off next week for Christmas). It’s a natural opportunity to reflect on a year of big things on the farm. This year, Hallie moved into the kitchen nearly full time, expanding our offerings of bread, baked goods and kitchen products. Ashley and I stepped in to fully manage the vegetable operation, overseeing the CSA and wholesale business for the first time. Ashley’s mom, Jamie, stepped in to lead cut flower growing alongside Ashley, with support from Lisa. We planted asparagus and apple trees, and increased our storage crop production so that we have carrots and other roots in the winter months. We welcomed a new beekeeper onto the land, brought on new crew members, had existing crew members grow into new roles, integrated new tools, trialed new vegetable varieties. We learned new names in the market, and got to know new CSA customers. 

We feel tremendous gratitude to be where we are, doing what we do. Farming alternates between physical challenges, mental puzzles, and emotional swings. But we are so proud of what we produce here on this small patch of land. As the snow blankets the fields and the calendar comes to a close, it feels like the right time to celebrate the milestones, big and small, that brought us here. Thank you for being a part of this journey, and we look forward to feeding you in the months and years to come.

Have a milestone-acknowledging week,

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

Reminder: Your bag is hanging BELOW your name on the bag rack.

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In Your Bag This Week

Carrots: Our winter carrots are sweet, crunchy, and oh so addicting! Store 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 a bag in your fridge.

Persephone Mix salad greens: Our fresh-cut winter blend of lettuce and cold-hardy greens. Store in a bag in your fridge.

Watermelon radishes: These incredible 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 a bag in your fridge.

Cilantro microgreens: Zippy micros to add a little flavor to whatever's on your plate! A must-have for taco night. Store in your fridge.

Spinach: Spinach gets sweeter the more it freezes and thaws, as the plant produces sugars to use as an anti-freeze to keep the plant alive. That’s why our winter spinach is the tastiest you’ll find! Use as a salad base, sautée as a side dish or bake into a casserole. Store in a bag in your fridge.

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.

Winter squash: We have two winter squash available this week - classic butternut or its squattier cousin koginut. Both are creamy and delicious. Store on your counter.

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

We’re headed into peak citrus season, which dovetails nicely with the watermelon radishes you have in the bag this week - like in this watermelon radish salad with orange, goat cheese, and pistachios. Light, bright, and beautiful. Or if you want something a little heartier, this watermelon radish and farro salad with citrus thyme dressing looks amazing. If you’re feeling overwhelmed by salads, we’d highly recommend sautéing your spinach with some garlic and salt - it cooks down significantly, but it’s an amazing comfort food.

We’ve been saving the last of our winter squash for this week’s CSA, and we’re excited to be able to share it with you. We’ve got two varieties - butternut and koginut - both of which are great in sweet and savory applications alike. We love to make “pumpkin” pies with these squashes, or any number of winter squash chowders. And this roasted squash with glazed walnuts and whipped ricotta is sure to be a showstopper.

If you've found a recipe you're loving, please send it our way. We're always looking for new things to cook and share with other members!

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We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Thanks!