Winter CSA Week 8 (Last Week!) | Everything everywhere all at once
- 10th St. Farm & Market
- Mar 20
- 4 min read
Week 8: March 20 - 23
Welcome to the final week of our Winter CSA! We hope you’ve enjoyed eating our produce this winter as much as we’ve enjoyed growing it for you! Winter is always a challenge to fit all the green and growing things in and keep it happy despite the elements outside, and it’s a joy to be able to share the fruits of that labor with you.
This year our final CSA pickup lands on the first day of spring, so it feels especially like we’re turning a page from one season to the next. It’s always bittersweet leaving the winter behind. On the bitter side, we’re saying goodbye to the nesting months, where things slow down ever so slightly and the world seems to shrink a bit for a little while. We got a taste of the sweet side last week, though, when the kids ran out of the house without shoes or jackets, and we opened up the greenhouses fully for the first time in months to let the fresh air and sunlight in. Spring definitely has its perks.
This time of year, it feels like a million and one things are happening on the farm. Although we haven’t yet ramped up to full production, we’re laying the groundwork for peak season daily - seeding like maniacs, transplanting wherever we can, harvesting some of our winter beds for the final time before they make way for radishes, salad turnips, sugar snap peas, and the other bellwethers of warmer days to come. This week alone we’ll plant some 20 beds (weather permitting!), meaning we’re fully switched into spring mode now. The cross-fade of winter and spring feels like everything everywhere all at once - seeding, planting, cultivating, harvesting, washing, arranging, and more.
The changing of CSA seasons provides a regular opportunity for us to say thank you to our members. We are so appreciative of your support, your smiles, your thoughtful conversations, and your feedback. We’re considering a few tweaks to next year’s winter CSA model, so we’d especially appreciate your feedback on this season, and possible ideas to come. Look for a survey link to land in your inbox in the next week or two.
We’ll take a CSA break for the next two weeks (don’t worry, the farm stand will still be open!) and then Spring CSA starts up again on April 10th. Spring shares are sold out, but we do still have a few summer shares available, so if you haven’t signed up yet, don’t miss it! Regardless of whether you’re continuing on with us next season or taking a break, we hope to see you around the market barn grabbing veggies, tulips, bread, and whatever else fills your table.
Thank you again for an amazing winter season! We truly couldn’t do this without you.
Have a spring-in-your-step week,
Chris, Ashley, Hallie, and the 10th Street Farm Crew
Reminder: Please bring back ALL purple bags you may have inadvertently collected over the season. Thank you!
In Your Bag This Week
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 means the best spinach you can eat is grown in a cold place! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.
Arugula microgreens: Peppery micros add a little punch to pizza, salads, pestos, sandwiches, eggs, and more. 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.
Black Garlic: This gourmet ingredient is made by aging black garlic at a precise temperature to pcreate a Maillard reaction - essentially caramelizing the garlic in its wrapper. The end product is full of rich flavor without the typical garlic bite. Store on your counter.
Kale: This kale has been growing slowly in our tunnel all winter and has reawakened with the oncoming spring, putting out tons of tender new growth. Lucky us! Store in a bag in your fridge.
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 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.
Radishes: Beautiful red radishes have a mild heat and a great crunch. Add to salads or sandwiches for a little extra flavor. Store in a bag in your fridge.
What should I make with what’s in the bag?
The radishes are beautiful this week - slice them up and make some radish avocado toast or maybe try this white bean radish salad. And the kale is super tasty - we like a simple sautée with garlic, or go crazy and try this sautéed kale with hot honey. Report back if you try it!
If you’re thinking “what can I do with black garlic?” I’d point you right to this incredibly on-topic Serious Eats article - “Hey Chef, what can I do with black garlic?” We love putting it in black garlic ramen, making black garlic vinaigrette, or adding it to sauces and soups for some extra oomph.
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!
We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Thanks!
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