Author: sara-t

Farmers’ Note

As we wind down the CSA and the Farmer Training Program starting this month, I am taking the time to look back on the birth and development of our farm, and remember and be grateful for all the learning and growth that has occurred here. To think that just 3 years ago, this land was a barren and desolate place, is to remember the power we have to transform our world. Unfortunately, our dominant culture mostly uses this power in the wrong ways. The farm, however, has been most powerful as an example of how people, animals, plants, insects, and microbes, working together in balance, can create beauty and live in harmony.

Today the farm is buzzing in its beauty. The cooler weather has brought the soil back to life, allowed the plants to stretch out their leaves in comfort, and we humans to tend for our community without sweating a storm. The pace of work has quickened without the debilitating heat, but the stress of work has lessened as we can focus on something other than our exhaustion. In these final weeks, I’m so glad to be able to offer our CSA members a final few boxes of beautiful produce during this celebratory season. I hope you all relish each bite of the fat of our farm.

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:
– Chinese broccoli
– pumpkin
– potatoes
– squash
– radish bunch
– bok choy
– arugula box
– microgreens

Fruit:
– guava
– persimmon

Herbs:
– Egyptian onion
cilantro

Small Box

Vegetables:
– bok choy
– carrots
– pumpkin
– potato
– arugula box
– microgreens

Fruit:
– guava

Herb:
– egyptian onion

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.

Farmers’ Note

It is wonderful to wake up to cool mornings and dark skies at the farm, and watch the the sun slowly washes our crops with its warm glow.  I really enjoy this time of year, because the farming is easy, the vegetables are tasty, and I don’t have a back covered in sweat each day. Even though we are nearly to the middle of November, we still have number of summer crops hanging on, including eggplant, zucchinni, and peppers, though we only have small quantities since they are growing much slower. The fall crops seeming to be enjoying the warm weather as well, and you’ll find your boxes full of delicious greens like cilantro and bok choy this week.  This is really the time of year that we farmers dream of, and I am trying to enjoy every moment of it.

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:
– sunchoke
– swiss chard
– eggplant
– salad box
– carrot and radish bunch
– squash
– kale
– pepper basket

Fruit:
– pomegranate
– guava/persimmon

Herbs:
garlic chives
cilantro

Small Box

Vegetables:
– squash
– radish
swiss chard
– sunchoke
– salad box
– eggplant

Fruit:
– pomegranate

Herb:
– garlic chive

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.

Farmers’ Note

With the seasons quickly changing once again, things have been quite busy at the farm! Farmer Rishi will be back next week for his weekly update. In the mean time, we hope you are enjoying the cooler weather and the changing of produce that go with it.

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:
– kale
– squash
– eggplan
– salad box
carrots
– Indian long radish
water spinach
– micro greens

Fruit:
– pomegranate
jamun

Herbs:
– bay leaf and curry leaf
cilantro

Small Box

Vegetables:
– kale
– radish
– micro greens
water spinach
– salad box
carrots

Fruit:
jamun and persimmon

Herb:
bay leaf

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.

Farmers’ Note

I think I speak for everyone at the farm when I say I am totally done with Summer. The heat waves this summer have been really brutal and this end of October oven is really not enjoyable for us. I’m pretty lost as to what to plant in this weather, though my guesses so far have been okay. I’ll be gone to the Bay area this weekend for a few days and I’m hoping that when I’m back it he cooled down a bit.

I hope everyone is staying cool and enjoying some relaxing time indoors during this week. Please get your relaxing in now so you have energy to plant many trees this fall. They are our only hope for reversing these alarming weather trends.

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:
– kale
– pak choy
– eggplant/zucchini
– salad box
– long beans
– Chinese broccoli
– radish
– daikon micro greens

Fruit:
– pomegranate
– persimmon/guava

Herbs:
– chives
cilantro

Small Box

Vegetables:
– Chinese broccoli
– radish
– daikon micro greens
– pak choy
– salad box
– mustard greens

Fruit:
– pomegranate

Herb:
– Egyptian onion

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.

Farmers’ Note

I am busy this week preparing for our first Regenerative Urban Farming Intensive. We are so excited to have people on the farm for 3 days learning our methods and ideas. The farm is doing well despite the unseasonably hot weather, and we are just wishing for some clouds so we can go full force into fall. Enjoy your week and lovely vegetables!

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
– bok choy
eggplant
– salad box
– long beans
– daikon sprout
– kale
– mung bean

Fruit:
– pomegranate

Herbs:
– garlic chive
– jalapeño

Small Box

Vegetables:
– bok choy
– radish
– daikon sprout
– long beans
– salad box
– mung beans

Fruit:
– pomegranate

Herb:
– garlic chive

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.

Farmers’ Note

Well it is now mid-October, and the weather remains hot and dry. We definitely feel the cool down in the evening and mornings at the farm, but at the same time, the daytime temperatures are still reaching into the 90s and the late season tomatoes we planted are actually starting to ripen fruit (hurray!?). The lack of moisture, continued heat, and complementary winds have meant terrible fires locally (Anaheim Hills) and regionally (Sonoma County). Though I have long known that with climate changing and human activity not changing, this would be the inevitable result, I am hoping that other people will wake up to this fact as well.

I find it completely ironic and sad that as our technology “progresses” to predict and control the Earth’s cycles (water, climate, nitrogen, phosphorous, energy, etc.), the Earth’s cycles become more variable and unpredictable. It’s time for us all to wake up and realize that our health, safety, and happiness do not lie in the hands of gadgets, widgets, and apps, but in the healthy, safety and happiness of those we live with. I named our farm Sarvodaya (upliftment of all), because I hoped we could demonstrate that idea on this little ol’ piece of land. Hopefully we are making an impact, and others will follow.

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:
– zucchini
– bok choy and yam leaf stir fry mix
moringa leaf
– salad box
– long beans
– shishito pepper
eggplant
– mung beans

Fruit:
– jamun
– pomegranate

Herbs:
– garlic chive
cilantro

Small Box

Vegetables:
– bok choy and yam leaf stir fry mix
winter squash
moringa leaf
– long beans
– salad box
– microgreens

Fruit:
– pomegranate

Herb:
– onion chive

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.

Farmers’ Note

Sometimes on the farm, I can get caught up in all the business and todo lists that I forget to take a look around me and enjoy the beauty I am swimming in (I think this is also easy to do in the summer when its over 100 degrees). The past week, I’ve been remembering that beauty and taking the time to stop and enjoy it. It is in these moments that I am reminded in today’s ever speeding world, the greatest luxuries are the simplest: time to be slow, time to enjoy, time to relax. There is not much of a point in growing the world’s best fruits and vegetables, if you don’t take the time to chew them completely, notice every flavor, breakdown every nutrient. So in this fall season, when the living organism of Los Angeles is cast in clouds, when darkness creeps in further to our mornings and evenings, when the birds start chirping a little later, and when the blood in your veins takes a little longer to warm up, I leave you and myself with a little reminder: take is slow. Taste every one of those pomegranate seeds.

Farmer Rishi
The Growing Club

Photos of the Week

 

A post shared by Pearls Page (@zerowastefarmer) on


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
water spinach
– Egyptian onion
moringa leaf
– salad box
– long beans
nopales
eggplant

Fruit:
– jamun
– pomegranate

Herbs:
– chive
– basil

Small Box

Vegetables:
nopales
water spinach
moringa pod
– long beans
– salad box
– Egyptian onion

Fruit:
– pomegranate

Herb:
– basil

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.

Farmers’ Note

This week, we continued to play our game of catchup. Working on converting over beds from summer crops to our variety of fall seedlings. This time of year can be really challenging, primarily because it’s is so difficult to tell when is the best time to remove a lagging summer crop. We’ve had several beds that got knocked back severely from the heat wave 3 weeks ago (which seems like forever ago), but they’ve been slowly recovering and we’re not sure whether to remove them or not. Today, we finally took down a tomato bed that wasn’t producing, and we’re leaning towards removing a bed of long beans and shishito peppers, but those are also starting to fruit again. It hit me today what a game of gambling farming is. Especially now that the weather is so erratic, we are constantly in a boom or bust cycle that can be quite stressful. Here’s to hoping we make the right decisions!

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:
– zucchini
winter squash
amaranth
– squash leaves
– salad box
– shishito pepper
nopales

Fruit:
mango
– pomegranate

Herbs:
– garlic chive
– green onion

Small Box

Vegetables:
nopales
– salad box
water spinach
winter squash
yam leaves
eggplant

Fruit:
mango and pomegranate

Herb:
garlic 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.

Farmers’ Note

I’m a little under the weather today (sore throat courtesy of my new bride), so I’m gonna keep this message short so I can get to resting. The last week we’ve continued to move beds from summer crops into fall crops, with peas, radishes, arugula, more pak choi, and lettuce being planted.  Next week we will be putting down cabbage, broccoli, and spigarello (an heirloom italian green). I’ve also been busy at home preparing curriculum for next month’s 3-day Regenerative Urban Farming Intensive.  I think I’ve put together a really solid curriculum so far, so I’m excited to have students to test it all out on! Enjoy your produce and your week.

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:
– zucchini
– tomatoes
eggplant
– gita long beans
– salad box
yam leaves
– mustard greens
moringa pods

Fruit:
mango
– pomegranate

Herbs:
bay leaf
– basil

Small Box

Vegetables:
– kale
– salad box
yam leaves
beets
moringa pods
– salad box

Fruit:
mango and pomegranate

Herb:
– bay leafe

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.

Farmers’ Note

After the multiple weeks of sustained heat, most of our earlier summer plantings have pooped out, and this week we have been busy turning over beds to our fall plantings. Down went the rampicante squash, the tomatoes, the basil, and the eggplants and into the compost pile. Luckily, I had the nursery team start a multitude of fall crops a few weeks ago, so we are ready with new transplants and have already filled up all the beds we cleared. In went the 3rd cucumber crop, the 2nd shishito pepper crop, a new bed of lettuces and bok choys, and a bed of kabocha squash. Next on the agenda are the broccolli, the cabbages, the cauliflower, the radishes, the daikons, and more.

Its always a bit of a rushed time when we transition over to a new season, but its also a time filled with beauty and hope. The new beds fill our heads with dreams of the future harvest, and we feel the tingle of excitement in our toes as we plant. We will have extra plants available soon for CSA members who want to grow some of these plants at home too, so lookout for the addon list! Have a great week!

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:
– zucchini
– tomatoes
eggplant
– pumpkin
– salad box
water spinach
– corn
– shishito pepper

Fruit:
– mangoes

Herbs:
– garlic chive scapes

Small Box

Vegetables:
– water spinach
– tomatoes
– corn
– shishito peppers
– gita long beans
– salad box

Fruit:
– falsa/jujube

Herb:
– basil

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.