Category: CSA Box

Farmers’ Note

After many months of being busy with wedding planning and worried by the neighboring development, my life at the farm has finally returned to a relative peace. The last week, I’ve had time to re-introduce my full attention to the farm, the farmer trainees, and all of the beautiful living beings at the farm, and it feels incredibly soothing to be in this space again.

We had a beautiful weekend on the farm as well, with two events/concerts being held at the farm on Saturday. First, with our Brews and Blues event, we shared some delicious beer from Homage Brewing in Pomona with our guests as we listened to some great music by the local band, The Half-Measures. In the evening, we hosted a concert organized by my brother with the Indian Classical and Fusion group, Paul Livingstone and the Arohi Ensemble. Around 50 people gathered at the farm at night with blankets, picnic baskets, food and drink to listen to music under the stars and enjoy each others company. It was really a beautiful night (video on our Instagram).

I hope to see many more of you at the farm in the coming months! Please do visit and enjoy your vegetables this 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:
– squash
– large tomatoes
– cherry tomato basket
– kale
– gita beans
– cucumber
yam leaves
nopales

Fruit:
– grapes, figs, jujubes

Herbs:
– basil
– garlic

Small Box

Vegetables:
– squash
– nopales
– assorted tomatoes
– gita beans
– kale
– cucumber

Fruit:
– grapes, figs and jujubes

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

I’m back! Actually, I’ve been back for over a week, but I’ve been re-accustoming myself to the LA urban farming life, and so I didn’t get to writing a message last week. First, I’d like to thank Katie and Sara, who have been covering many of my responsibilities while I’ve been gone (including writing this Farmer’s Note). I think you all would agree they did a great job. As many of you know, I am now married to the wonderful Farmer (wanna-be) Arthi. We had (what Indian people call) a super-fantastic wedding with all sorts of dancing, laughing, and an un-countable number of pictures (there are some on my Facebook if you’re friends with me – Farmer Rishi Kumar). The wedding was followed by a very relaxing honeymoon in Baja, where we both got a serious tan (do you still call it a tan when you turn the color of burnt toast?).

While we were away, we were both able to clear our minds of many of the entanglements we have been in in LA, but as soon as we returned my mind went straight-back into “fight development” mode. Luckily, I received new and amended plans on Wednesday, which showed a new building layout that drastically reduced the shading effect on the farm. After all the high-drama over the past 9 months, the plan was approved on Monday evening by the City Council without much excitement. While having high-density housing next-door isn’t our ideal situation, we are happy to have found a middle ground which won’t damage the farm too much.

There are other changes coming to the farm which I will keep you all abreast of as well, but I think that was a lot to share for one journal! Enjoy your tomatoes! Aren’t they the best?!?!?!?!

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
– shishito pepper basket
– tomatoes
– amaranth
– gita beans
– cucumber
– cherry tomato basket

Fruit:
– grapes and figs
– jujubes

Herbs:
– onion
– basil

Small Box

Vegetables:
– squash
– eggplant
– shishito pepper basket
– gita beans
– tomatoes
– cucumber

Fruit:
– grapes, figs and jujubes

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 Farm Supporters!

Don’t you just love summer? Okay, maybe not the 100+ degree temperatures (or maybe you do), but all the tomatoes! Ripening right before your eyes! This week’s CSA box is not only vibrant in color but texture as well. I’m really enjoying the mellow star shishito peppers blistered in a cast iron skillet, grilling eggplant and zucchini, and popping those sweet cherry tomatoes with basil right into my mouth for a refreshing snack. How have you been enjoying your summer produce? Let us know what recipes you’ve been making!

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:
– zucchino rampicante squash
– shishito pepper basket
– eggplant
– dandelion greens
water spinach
– cucumber
– tomatoes
– cherry tomato basket

Fruit:
– grapes
– figs

Herbs:
– bunching onions
– basil

Small Box

Vegetables:
– zucchino rampicante squash
– water spinach
– shishito pepper basket
eggplant
– tomatoes
– cucumber

Fruit:
– grapes

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

Hey Farm Supporters!

I’ll keep it short today, but just wanted to let you know a couple things to put on your calendars:

  • August 7th is the Pomona City Council meeting, where they’ll decide if the proposed development next door can proceed as is or would need to be adjusted.  Please consider attending if you can.
  • August 12th is our monthly Coffee, Compost and Conversation.  Bring something to throw in the pile and a dish to share!

We hope your week is going swimmingly and you’re enjoying the summer bounty as much as we are.  Get ready for long beans and okra soon.

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:
– zucchino rampicante squash
– shishito pepper basket
– nopales
– large tomatoes
– cucumber
– salad box
– cherry tomato basket

Fruit:
– grapes
– figs

Herbs:
– bunching onions
– garlic

Small Box

Vegetables:
– zucchino rampicante squash
– amaranth
– shishito pepper basket
– nopales
– large tomatoes
– cucumber

Fruit:
– grapes and figs box

Herb:
– bunching onions

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 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. 🙂