December 2017

Farmers’ Note

Even good things must come to an end. For over two years, we have been delivering produce from our farm to our community, and each delivery was a fulfillment of a dream for me to nourish myself, my family, my friends, and the earth through a method of farming which is respectful rather than selfish. The people we have met through the farm and the friends we have made have all made this period of my life special, and I count myself lucky to have had this experience. The CSA program has been the driver behind the farm, and each of you CSA members have been the backbone of support which has kept this farm going. Although we were never able to make the farm financially sustainable, you all kept our train chugging along.

Now, as we close the CSA program and the farm shifts into a gentler gear, we will be taking some time for some much needed rest and rejuvenation. This year has been especially stressful for me, and I am looking forward to some slow mornings and time enjoying gardens and farms rather than managing them. As we move into this next chapter, please keep up with us. We’d love to keep hearing from all of you, and we hope you will follow Arthi and I along on our travels through India and Asia.

Wishing you all a wonderful end of year! Enjoy this (supposedly) colder season and take the time for rest and reflection as we plan to. Until the next CSA basket, whichever farm it comes from!

Farmer Rishi

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

(Please click each item below for a larger photo, description, and preparation instructions.)

Large Box

Vegetables:
– radish
– bok choy
– daikon
– spigarello
eggplant
– sugar snap peas
– arugula box
– tomato

Fruit:
– pomegranate
– guava

Herbs:
– chives
cilantro

Small Box

Vegetables:
– bok choy
– turnip
– spigarello
– arugula box
– radish
– tomato

Fruit:
– pomegranate

Herb:
– chives

Notes

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have.

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

(Please click each item below for a larger photo, description, and preparation instructions.)

Large Box

Vegetables:
– radish
– bok choy
– Chinese broccoli
– kale
– squash or eggplant
daikon radish
– arugula box
– tomato

Fruit:
– pomegranate
– guava

Herbs:
– chive
cilantro

Small Box

Vegetables:
– bok choy
– squash
– daikon radish
– arugula box
– radish
– tomato

Fruit:
– pomegranate

Herb:
– chives

Notes

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have.