Week 7: October 17 - October 20
There was a moment, back in early June of this year, as I walked through a field of Brussels sprouts after dark, examining each plant by headlight and squishing bugs one by one, when I thought, “This had better be worth it.” The crop was on the verge of being a complete failure. Each night, tiny cutworms would emerge from the soil to munch on the tender leaves and stems, leaving young plants that were skeletal at best, and beheaded at worst. Hand-squishing the besieging army was a last ditch attempt to save the crop. And so, night after night for two weeks in June, we made that attempt.
Managing pests manually is a choice we make to avoid spraying pesticides on crops and keep our ecosystem as happy as possible. But sometimes it feels a bit like bailing out a boat with a cup measure - lots of work without guaranteed success. So you can imagine the joy we felt this week when we harvested stalk after stalk of the most beautiful, delicious-tasting Brussels sprouts. It was worth it.
Brussels sprouts are a finicky crop. Besides early season pest pressure, the long time they take to grow exposes them to more opportunity to go haywire. Plants can look absolutely amazing for 90% of the season, only to falter and succumb to disease shortly before harvest (see: the tail end of 2023). So it’s especially gratifying when they overcome tough odds and turn out beautifully (see: 2024)!
Now, I know Brussels sprouts are a bit divisive. There are lovers and there are…not lovers. But if you swore them off decades ago, give them another chance to win you over. They have a fascinating history that includes intentional cross-breeding of varieties to make them less bitter and more delicious over the past 25 years or so. Savor these sprouts, if only so our efforts feel well-placed.
Our efforts this week and next will be focused on carrots and other remaining root crops - specifically bringing in beds to be ready for when the winter starts to set in! We finally had a true frost in the fields this week, which marks a turning point in our season. More attention is focused on our tunnels and greenhouses, with only a few frost-hardy crops hanging on to bask in the forthcoming balmy weather. We’ll be enjoying the warm October days and getting ready for the months ahead!
Have a week where your work feels worth it,
Chris, Ashley, Hallie, and the 10th Street Farm Crew
In Your Bag This Week
Spinach: The spinach is growing fast this fall, balancing tender texture with the oncoming sweetness of winter. It’s tasting great right now! Use as a salad base, sautéed as a side dish or bake into a casserole. Store in a bag in your fridge.
Flavor Mix microgreens (full shares): 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.
Sunflower or Pea Shoots: Crisp and fresh, these are a great substitute for lettuce on sandwiches or wraps. Or add them to your salad for a little extra crunch! Store in your fridge.
Head Lettuce: Beautiful romaine lettuce heads. Great for everything from lettuce wraps to salads and sandwiches. Store in a bag in your fridge.
Radishes: Beautiful red breakfast 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.
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 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.
Green Peppers: The last of this year’s peppers! Store in a bag in your fridge.
Kale (full shares): Hearty and flavorful, kale is great in salads, soups, bakes, or as chips! Store in a bag in your fridge.
Thyme (full shares): Can one really ever have enough thyme? Surprisingly versatile and perfect for fall - use in your soup base or sprinkled on roasted veggies. Store with stems in water on the counter or in a bag in your fridge.
What should I make with what’s in the bag?
Brussels sprouts are a great companion to sweet and savory partners - cook them up with some bacon or parmesan and garlic for a savory treat, or if you’d like to go in a sweet direction try these maple-roasted Brussels sprouts with toasted hazelnuts. Yum.
Elsewhere in the bag, you’ve got spinach - great for fresh salads or soups, or in a spinach parmesan omelette. Or get wild and try an inventive spinach pizza. Radishes + romaine is a great start to a salad, and radishes + microgreens is perfect on top of tacos. Or if you want radish to be the star of the show, these brown butter radish crostini sound delicious. And if you’re still hanging on to your celery from last week, you could mix that with your green pepper for some New Orleans style gumbo, which Ashley has been daydreaming about.
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. Please bring your bag back next week so we can re-use it! Thanks!
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