Author: sara-t

Farmers’ Note

Hello Growing Club & CSA members!

It seems like every time I visit the farm, the fields are just about bursting at the seams. Just when you think the zucchini can’t take over the walkway any more, they spread out an extra foot or two 1 week later! I even spotted the first handful of ripe figs, surprisingly untouched by the buzzing beetles everywhere.

While the long hours of the beating sun have been feeding the crops, shooting at a rapid pace, I’ve caught the farm cats lazing about more than usual. I even find myself slowing down as the hours go by and the sun gets stronger. Nevertheless, it’s a satisfying feeling harvesting all of summer’s bounty. I take a tip from the farm cats and reward myself with a short nap after a morning at the farm.

Sincerely,
Sara
The Growing Club

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:
– squash
– amaranth
– kale
beets
– assorted tomatoes
– cucumber
– baby boy choi
– mellow star peppers

Fruit:
– 2 lbs assorted stone fruit
– grapes

Herbs:
– dandelion
– red bunching onion

Small Box

Vegetables:
– squash
– chard
– kale
beets
– assorted tomatoes
– cucumber

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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.

Farmers’ Note

Hello Growing Club & CSA members!

It’s been our first really hot week of the year and we’ve got the tomatoes to show for it. Our moringa trees are shooting up and the yam leaves and water spinach don’t seem to mind at all. This week was our first harvest of peppers too! They’re called Mellow Star and, hence the name, don’t have any spice and are great in a salad, stir fry, or tempura.

It’s amazing how different the farm looks between winter and summer–I called it a “hedge maze” to someone today, with all it’s tall trellised plants. The volume of organic matter is just so much higher when plants getting all the extra sun energy from these long days. It becomes a harder to see the length of the farm and call to someone but fun to turn a corner and see a cat lazing under a shady trellised cucumber or find a twisty rampicante hiding in plain sight. There’s always some beauty to appreciate and some change to anticipate.

Sincerely,
Farmer Katie
The Growing Club

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:
– squash
– kale
– lettuce box
yam leaves
– assorted tomatoes
– cucumber
– baby fennel
– eggplant
peppers

Fruit:

– 2 lbs assorted stone fruit

Herbs:
– basil
– mint


Small Box

Vegetables:
– squash
– kohlrabi
– lettuce box
yam leaves
– assorted tomatoes
– cucumber
peppers

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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.

Farmers’ Note

Hello Growing Club & CSA members!

As many of you know, we are now just a week away from my wedding to my longtime partner, Arthi. Arthi and I started dating many years ago, at pretty much exactly the same time I started to be interested in farming, and she has seen me and supported me through many gardens and farms. Throughout our relationship, everyone has always asked her how she puts up with all my farming weirdness, to which I’ve always responded, “is it weirder to be weird or to love someone that’s weird?” I think it’s the latter.

To celebrate our marriage, I will be leaving my other wife (the farm) for a whole 3 weeks (starting Saturday), which for me is a difficult thing to do. I know Arthi will have to try to distract me from thinking about how our plants are doing, whether their are enough tomatoes, and whether the chickens are okay, but she’s pretty good at that now. I think some time away will actually do me good, especially after all of the recent stresses, and I’m so happy to have so many wonderful people working at the farm to keep everything running while I’m away.

I hope you all have a wonderful August and enjoy all the wonderful summer bounty of our farm! I’ll be dreaming of the heirloom tomatoes and eggplants your enjoying, so please savor every bite.

If you have any questions or concerns while my mom and I are away, please email Katie at katie@thegrowingclub.com.
Until next time,

Farmer Rishi
The Growing Club

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:
– squash
– amaranth
– lettuce box with purslane and sunflower
– water spinach
– baby fennel
– chard
– cabbage
carrots

Fruit:

– 2 lbs assorted stone fruit

Herbs:
– basil
– moringa

Small Box

Vegetables:
– squash
– water spinach
– lettuce box with purslane
– broccoli greens
– carrots
– cabbage

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Note: It is not recommended to consume too much raw moringa at once due to its strong cleansing properties.

Storage Instructions

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.

Farmers’ Note

Hello Growing Club & CSA members!

If you had any doubt that summer was coming, I think the last week clearly dispelled any misconceptions. After such a long, pleasantly cool spring, we farmers and our plants definitely had some trouble adjusting to the sudden extreme heat. We all spent the last week dousing ourselves with water and sneaking into the new walk-in cooler for some respite from the heat.

Despite the heat, the farm’s crops are generally doing very well, and many actually seem happy to see the sun’s rays falling with such strength. Our italian basil, which was languishing in the cool weather, seems to have rebounded and we had our second decent harvest go out in CSA boxes this week. We also distributed the first of our eggplants, our zucchini’s are still coming on strong, and we should see the first appearance of the famed rampicante squash in the next week or two. Also, tomatoes. Did I mention tomatoes? TOMATOES! Yes, they are coming. And we can hardly contain our excitement.

Finally, I wish everyone a very merry Summer Solstice from everyone here at Sarvodaya Farms. May cherry tomatoes rain down on your family for generations to come.

Until next time,

The Growing Club

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:
– squash
carrots
– lettuce box with peas, tomatoes, and sunflower
– broccoli
– cabbage
eggplant
– kale
– dandelion greens

Fruit:

– 2 lbs assorted stone fruit

Herbs:
– basil
– dill

Small Box

Vegetables:
– squash
carrots
– lettuce box with peas, tomatoes, and sunflower
– broccoli
– cabbage
eggplant
– kale

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

The past week has been quite a whirlwind. We all, of course, were busy and stressed preparing the the Public Hearing on the neighboring development. In the 4 days leading up to the hearing, over 100 people sent emails and letters of support to our farm, including from several members of the LA Food Policy Council and the “Gangster Gardener” Ron Finley. We also worked to organize several key Public Comments to deliver to the City Council, and put a call out to all of our local supporters to come and show their support of the farm.

The hearing was (very, very) very long. The Council pushed our agenda item to the end, because we had 32 speakers lined in support of the farm. Farm supporters traveled from up to 2 hours away to give their (3-minute) comment, and the night unfolded like a Hollywood court room drama (but way more interesting). After the public comment period, the developer was brought up to “rebut” our comments, and then the Council proceeded to deliberate. At first it seemed that things were not going to go our way, but luckily a few council members thought it was a good idea to ask a few more questions and brought the developer and I up to speak. The Mayor asked some very pointed questions and made some significant remarks (including calling our garden a “community treasure”), that seemed to turn the tide of the evening. After it was made clear that we were not opposing any development next door, but opposing this specific development due to the issue of shade, the Council decided that it would be best for the two parties to meet after the hearing. The meeting was set for today (6/21/17) at 5pm.

I just returned from that meeting, and I won’t give any specific updates on that yet. I’ll just say the saga will continue and we may (but hopefully will not) need to call for your support again.

In a final bit of GREAT news, our walk-in cooler is UP AND RUNNING! Woohooo. I’m still contemplating whether to put vegetables in there or just use it as a personal cool-down room for these blazing hot days.

Hope you all are having a great week. A MILLION THANK YOUs to everyone who sent a letter of suppoort, and another MILLION THANKS YOUs to those who came to the hearing.  You are are AMAZZZZZZZING.

Until next time,

The Growing Club

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:
– costata zucchini
– red mustard
– salad box with peas and sunflower
– broccoli
– tender swiss chard
– sure eggplant
– leek
– carrots
cabbage

Fruit:
– 2 lbs assorted stone fruit

Herbs:
– basil
cilantro

Small Box

Vegetables:
– costata zucchini
– red mustard
– salad box with peas and sunflower
– broccoli
– tender swiss chard
– suraj eggplant
– leek

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

Farmer Rishi is busy setting up the new (to us) walk-in cooler for the farm that he did not have a chance to write a farmer’s note this week.

Until next time,

The Growing Club

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:
– costata zucchini
– kale
– salad box
– broccoli
– tender swiss chard
beets
– suraj eggplant
cabbage

Fruit:
– 2.5 lbs assorted stone fruit (plum, nectarine, apricot)

Herbs:
– dill
– green onion

Small Box

Vegetables:
– costata zucchini
– kale
– salad box
– broccoli
– tender swiss chard
beets

Fruit:
– 1.5 lbs assorted stone fruit (plum, nectarine, apricot)

Herb:
– dill

Storage Instructions

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. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

I’ll start off today with a serious note. For those of you who have been following the on-going saga of our community farm vs. unwanted neighboring development, I have an update for you. This month, on Monday, June 19th at 7pm, there will be a Public Hearing regarding the development at the Pomona City Council Chambers. We are asking everyone to come out and support us at this Public Hearing. We need the City Council to see the impact our farm is having here locally in Pomona, and across LA County.  If you can make it, please register at this Eventbrite link. We will be sending more info on how each of you can help us to those that register there.

On a brighter note, WE GOT A WALK-IN COOLER!!!! Although our farm is functioned fairly well over the last 2 yeas with our converted chest freezer, we definitely outgrew it this year. With our recent bed extensions, new nursery, and better management, the farm is producing wayyyyy more food than it did last year. We’ve been storing our excess produce at Homage Brewing in Pomona for last few months (and we are so thankful to them for letting us!), but the new cooler will definitely make things much easier for us. I’ll be working on getting it all assembled in the next few weeks and hopefully have it running by the end of this month.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

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:
– zucchini
– salad box
– broccoli
– kohlrabi
– 1 bunch amaranth
– 1 bunch carrots
– 1 bunch dandelion greens
– 1 box microgreens

Fruit:
– 3 lbs assorted stone fruit (red plum, yellow plum, apricot)

Herbs:
– 1 bunch garlic chives
– 1 bunch green onions

Small Box

Vegetables:
– zucchini
– 1 bunch kale
– salad box
– broccoli
– 1 bunch magenta spreen
– kohlrabi

Fruit:
– 2 lbs assorted stone fruit (red plum, yellow plum, apricot)

Herb:
– 1 bunch garlic chives

Storage Instructions

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. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

This past Saturday, Sarvodaya Farms celebrated the graduation of our 6th Farmer Training Program class. This class was our largest (at 12 trainees) and included our first family of participants. The last 18 weeks with this group has truly been special. When we first selected this group, we were concerned whether we had made the right choices from our group of applicants (over 20 people had applied for this training class), but any doubts have long left our minds. Each trainee brought something special to the group, which I hope was obvious to all of you from their insightful and creative journal entries.

At the graduation party, we took the time to praise each and every trainee as a group (as we always do), and share stories of our times together. Each trainee was then presented with a graduation certificate. The graduation parties are always really fun, and this one was no different. What was different was that for the first time, the Sarvodaya Farms staff was presented with a class gift. One of our trainees, Chika, took the time to make a beautifully wood-burned plywood picture depicting a farm scene, and each trainee wrote a message on the back of the piece. Kids from the Poareo family also made cards for each of our Farm Staff, and Sara, the impeccable baker, made a celebratory graduation cake! We were all so happy to receive such warmth and care from the class. I think the training was something special for each of them.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Farmer Trainee’s Journal

Recipe

Millet and Sarvodaya Farm’s Vegetable Salad
1 1/2 cups cooked millet
1 zucchini, diced
3 leek scapes, diced
1 egyptian onion, diced
3 carrots, cut into matchsticks
1 kohlrabi, cut into matchsticks
microgreens
3 tbsp apple cider vinegar
1 tbsp dijon mustard
3 tbsp olive oil
salt and pepper to taste

In a small bowl, whisk together apple cider vinegar, dijon mustard, olive oil, and salt and pepper. In a separate bowl, pour dressing over chopped carrots and kohlrabi and set aside to marinate.

Sautee zucchini, leek scapes, and egyptian onion until cooked and lightly browned. Add cooked millet, then marinated carrots, kohlrabi, and dressing. Toss together and season with additional salt, pepper, or other spices if you prefer. Finish off with microgreens. Can be enjoyed warm or cold.

This Week’s CSA Box

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

Large Box

Vegetables:
– 1-2 zucchini
– 1 bunch kale
– 1 bunch carrots
– 1-2 leeks
– 1 box lettuce with snap peas and edible flower petals
– 1 bunch red mustard
– 1 bunch beets
– 1 lb cabbage

Fruit:
– 2 lbs peaches

Herbs:
– 1 bunch cilantro
– 1 bunch parsley

Small Box

Vegetables:
– 1-2 zucchini
– 1 bunch kale
– 2 leeks
– 1 bunch carrots
– 1 bunch red mustard
– 1 box lettuce with snap peas and edible flower petals

Fruit:
– 1 lb peaches

Herb:
– 1 bunch cilantro

Storage Instructions

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. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

Today I sat under the farm’s covered area watching and listening to Katie’s presentation on bees… while shivering. I thought it was weird last week that the weather had been so cold, but I really felt strange today shivering in the middle of May. And I know I’m not the only one affected, because I see our tomatoes, zucchinis, and peppers struggling to stay green without the sun and warmth the need. This strange weather first makes me concerned about this summer season, and how our crops will handle the rapid and sharp temperature changes we keep seeing more of every year. Second, I’m of course concerned about the future of farming as it relates to the stability of weather. Farmers rely on weather patterns being predictable and regular, and as weather becomes less and less predictable and regular, I’m really concerned about our ability to keep growing the tremendous quantities of food required to feed so many billions of people.

On a brighter note, this week new farmer trainees continued their Farm Orientation, which as a new part of the program has been working out quite well. On Monday, I introduced the trainees to the farm’s nursery and how it functions and Katie went over how to prepare beds for planting and how to transplant seedlings. Today, Farmer Pearl gave them a lesson on harvesting, and we’ll continue with more lessons for them on Friday. Next week, the new trainees will start as the new work crew on the farm, assisted by the graduating trainees who still have a few days left to finish the program. This schedule seems to be working great, and I’m happy to see us getting more organized and providing better education for our trainees.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

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:
– 1 kohlrabi
– 1 bulb fennel
– 1 zucchini
– 1 lb cabbage
– 1 bunch kale
– 1 leek
– 1 box fava beans
– 1 bunch beet greens

Fruit:
– 2 lbs peaches

Herbs:
– 1 bunch cilantro
– 1/2 lb leek scapes
* extra salad box

Small Box

Vegetables:
– 1 kohlrabi
– 1 fennel
– 1 zucchini
– 1 bunch beets
– 1 bunch kale
– 1 leek

Fruit:
– 1 lb peaches

Herb:
– 1 bunch cilantro

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. 🙂


Farmers’ Note

Hello Growing Club & CSA members!

This morning I looked up to the sky and was surprised to see that the clouds had decided to hang out for yet another day. Not that I mind the pleasant cool weather, but we did such a good job planting out our summer vegetables the last few weeks and I feel like they deserve a little more warmth than they are getting. This year has definitely been much, much cooler and wetter than last year, and I’m not sure if I should be concerned by the wacky fluctuations or if I should just enjoy a respite from the heat. I know by this time last year everyone on the farm was already at the dripping-sweat-from-their-eyelids stage.

More important than the current weather is that our new Farmer Training Class started this week! Our wonderful new crew includes Angelita, Darren, Dawn, Will, Kim, Iris, Emy and Reshama, who will have their first blog posts up soon! As many of you know, we made some major changes to the Farmer Training Program with this class, and I’m excited to see how those changes turnout. With this class, we are trialing a two-week orientation to introduce them to the basic operations and methods of the farm, and so far it’s going great.  On Monday, the new trainees got to meet each other, and then I took them on a long tour of the farm, explaining our history, development, focus, goals, and layout. Today, trainees spent some time doing some cleanup around the farm while our previous class did the CSA harvest, and then the new class got their introduction to harvesting class with Farmers Manju and Katie. This Friday, they’ll be continuing their orientation with a class from me that I call “Farm as Ecosystem” and Katie will be going over growing bed preparation and transplanting. I hope they are as excited as I am! So much to learn!

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

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:
– 2 small cauliflower
– 1 lb cabbage
– 1 zucchini
– 1 bulb fennel
– 1 bunch kale
– 1 leek
– 1 bunch magenta spreen
– 1 bunch carrots
– 1 box microgreens

Fruit:
– 2 lbs peaches

Herbs:
– 1 bunch egyptian onions
– 1 bunch mint

Small Box

Vegetables:
– 1 lb cabbage
– 1 zucchini
– 1 bunch kale
– 1 bulb fennel
– 1 leek
– 1 box microgreens
– 1 bunch beets

Fruit:
– 1 lb peaches

Herb:
– 1 bunch egyptian onions

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. 🙂