Category: CSA Box

Farmers’ Note

Hello Growing Club & CSA members!

I’m a little crunched for time today, since I have to prepare for a presentation tomorrow at the Farm Blitz Conference in Claremont. I did want to mention to everyone that The Growing Club received a wonderful award today from both the California Senate and California Assembly, recognizing our work in the field of waste management at our farm. As many of our know, our Composting Program at the farm diverted nearly 30,000 lbs of food waste from landfills last year. Compost Queen Lynn is truly a queen and we are so happy that her efforts are being recognized at a government level. I’ll be uploading some pictures of the award to our Instagram @thegrowingclub soon, so follow us and check it out! Enjoy your fresh produce this week, the radishes are really delicious!

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.)

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch red russian kale
– 1 Sarvodaya salad mix
– 1 bunch daikon greens
– 1 bunch carrots
– 1  bunch turnips
– 1 bunch broccoli
– 1 head bok choy
– 1 bunch lacinato kale

Herbs:
– 1 bunch watercress
– 1 bunch cilantro

Fruit:
– 2 lbs assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

Small Box

Vegetables:
– 1 Sarvodaya salad mix
– 1 bunch broccoli
– 1 head bok choy
– 1 bunch red radish/turnip
– 1 bunch red russian kale
– 1 bunch beets

Herbs:
– 1 bunch cilantro

Fruit:
– 1 lb assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

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. 🙂

Jennifer’s Ayurveda Tip
Winter is considered vata season. Winter means dampness, cold, wind, and dryness these conditions can imbalance your constitution. To pacify and balance your body you can eat heavier, oilier, and a more substantive diet. Favor sweet, sour, and salty foods. Eating seasonal vegetables that are well cooked, warm soft foods, that are well spiced will help keep you balanced.

 

 

Farmers’ Note

Hello Growing Club & CSA members!

The past week, the sun has sent us our first signs of spring. For the first time in months, we were able to wear shorts and t-shirts to the farm, a strong indicator that tomato season is coming soon. This season is always an exciting time on the farm, as we move from the low growing plants that hug the Earth for warmth, to the tall-lanky fruit bearers that spread out and up to stay cool. Last week, we seeded the first of our summer crops (three tomato varieties, basil, artichokes, and zucchini) in our new nursery, and we are all excited for them to popup and get planted into the field. We have a strong feeling that this is going to be our best summer season yet, as we have now had two years to trial varieties to see which ones grow, taste, and look best. We have a beautiful line up of veggies for our CSA members from tomatoes to peppers to beans to specialty vegetables you won’t get anywhere else (say ohboi for on-choy!).

The upcoming season will also be a time of intensive learning for our Farmer Trainees. So far, they have experienced a relatively laid back time on the farm, with all the crops growing slowly, no sweat dripping off their brow, and less of the churn of the summer season. As the weather heats up, the churn will start to turn and we will be definitely be sweating it out to grow our food. I predict lots of compost, bed clearing, seed planting, and transplanting in their future, which should make for a great educational experience for all of them. Part of the farmer “training” is definitely learning to push your body through the extremes, working outdoors in the coldest and hottest weather, and we will soon be putting our trainees through the Southern California test!

P.S. I have finally gotten around to updating these updates to include the Farm Journal entries of the new class of interns. Please take the time to read the trainee’s journal entries and learn about their experience on the farm. We have some very young participants in the program this time as well (children of a long-time Growing Club member) and I think you’ll enjoy their thoughtful entries (look under Poareo Family).

2nd P.S. If you don’t follow her already, my mom has been posting some tips and recipes on her Instagram for preparing some of the unusual parts of farm vegetables. Follow her @pearlspage to see her videos.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Lynn balances organic material on her way to the compost pile.

Found a baby possum hiding in the hay.

Tyler enters farm data into the computer.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch mixed kale
– 1 Sarvodaya salad mix
– 1 box celtuce
– 1 box spinach
– 1  bunch radishes
– 1 bunch tat soi
– 1 bunch root medley (carrots, beets, turnips)
– 1 box pumpkin

Herbs:
– 1 bunch garlic chives
– 1 bunch cilantro

Fruit:
– 2 lbs assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

Small Box

Vegetables:
– 1 Sarvodaya salad mix
– 1 box spinach
– 1 bunch mixed kale
– 1 bunch carrots
– 1 bunch root medley (beets, turnips)
– 1 bunch mibuna

Herbs:
– 1 bunch cilantro

Fruit:
– 1 lb assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

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. 🙂

Jennifer’s Ayurveda Tip

Ghee is all time favorite medicine, and it easy to make.  It is nourishes all of the bodies tissues, and it is rich in flavor. Ayurveda recommends consuming ghee in the winter for warming the body, but it’s an all year medicinal fat.
High quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.

It’s easy to make ghee at home. Good quality ghee can be made from organic, grass-fed, unsalted butter.

To make ghee, use 1 pound of butter. Slowly melt the butter in a pot, using a low flame, once the butter has melted you can bring the flame to medium. Let it simmer until till you see the lactose forming on the top, it looks like a foam and floats on top of the melted butter. Start removing the foam with a slotted spoon until you only see the golden brown liquid. Then you can strain it with a fine sieve or cheese cloth. Now you have lactose free ghee for cooking 🙂

Farmers’ Note

Hello Growing Club Members & CSA members!

Although I’ve been enjoying the rainy days and cool weather on the farm, I am feeling ready for the longer and warmer days of spring. Last week, I placed our seed orders for our Summer Season, and am so excited for the bountiful fruits of summer. We’ve been hard at work all fall and winter making some major upgrades to the farm, including a beautiful new expanded nursery setup, new irrigation systems, extending beds, and new beds. We are oh-so ready to fill the fields with tomatoes, zucchinis, peppers, eggplant, and more.

Planting work on the farm has also been very slow with cold weather, with many of our current crops having been in the fields for over 3 months. I’m hoping it will warm up so we can get the new interns some practice in starting seeds, clearing beds, and transplanting, as these are some of the primary skills they need to learn while on the farm. I know once the season gets going, we will be very quickly turning over beds to warm weather crops and they will keep us busy all the way till fall.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Organic material waiting to be composted.

A chicken enjoys the fully grown cover crop.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch mixed kale
– 1 Sarvodaya salad mix
– 1 bunch collards
– 1 bunch large daikon radish (eat roots and leaves)
– 1  bunch nopales
– 1 bunch broccoli greens
– 1 bunch root medley (carrots, turnips)
– 1 bunch mustard greens
– 1 box pumpkin

Herbs:
– 1 bunch garlic chives
– 1 bunch watercress

Fruit:
– 2 lbs assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

Small Box

Vegetables:
– 1 Sarvodaya salad mix
– 1 bunch fingerling potatoes from Weiser Family Farms
– 1 bunch broccoli greens
– 1 bunch Daikon (eat roots and leaves)
– 1 bunch root medley (carrots, turnips)
– 1 bunch nopales

Herbs:
– 1 bunch garlic chives

Fruit:
– 1 lb assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

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. 🙂

Jennifer’s Ayurveda Tip

Ghee is all time favorite medicine, and it easy to make.  It is nourishes all of the bodies tissues, and it is rich in flavor. Ayurveda recommends consuming ghee in the winter for warming the body, but it’s an all year medicinal fat.
High quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.

It’s easy to make ghee at home. Good quality ghee can be made from organic, grass-fed, unsalted butter.

To make ghee, use 1 pound of butter. Slowly melt the butter in a pot, using a low flame, once the butter has melted you can bring the flame to medium. Let it simmer until till you see the lactose forming on the top, it looks like a foam and floats on top of the melted butter. Start removing the foam with a slotted spoon until you only see the golden brown liquid. Then you can strain it with a fine sieve or cheese cloth. Now you have lactose free ghee for cooking 🙂

Farmers’ Note

Hello Growing Club Members & CSA members!

This week I am really feeling the desire for balance. One of the most important lessons I have learned from studying ecosystems and human cultures as part of ecosystems has been the importance of periods of balance and continuity. As we all know, any type of routine allows for some ease to life. You know what’s coming, you know what you need to do, you know what the result will be. In a routine, there is safety and comfort, and long periods of routine can create balance where every participant in an ecosystem knows there role and works together with the system to create balance (of course, routine can also cause stagnation and close us off to change which may be for the better).

Right now, however, my life as an urban farmer is going through a period of turbulence. Working as we at The Growing Club do, challenging dominant systems, whether they be economic, political, or cultural, opens our lives to much disturbance from the systems that dominate these spheres. Of late, that pressure has come from the local political system and local economic systems that are attempting to arrest the growth of our little community-centered farm just at the point when we are ready to bloom. What this means for me is that my mind is scattered in many directions, trying to manage our organization and our farm, each of which are attracting significant interest from organizations, foundations, and universities across Los Angeles, as well as trying to fend off the forces which threaten our work.

However, each time I encounter one of these rough patches that drain my energy, I find that we come through stronger, with clearer direction and (somewhat) renewed spirits. All the drama keeps life pretty interesting too. We’ll see what the future holds for the little farm that could.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Spring

New nursery beds being built

Cleaning the chicken coop.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch swiss chard
– 1 Sarvodaya salad mix
– 1 large bok choy
– 1 bunch large daikon radish (eat roots and leaves)
– 1  bunch nopales
– 1 bunch fingerling potatoes from Weiser Family Farms
– 1 bunch root medley (beets, carrots, turnips)
– 1 bunch pea greens

Herbs:
– 1 bunch mint
– 1 bunch parsley

Fruit:
– 2 lbs assorted citrus fruit

Small Box

Vegetables:
– 1 Sarvodaya salad mix
– 1 bunch swiss chard
– 1 bunch mixed mustard greens *not pictured
– 1 bunch bok choy
– 1 bunch root medley (carrots, turnips, beets) *not pictured
– 1 bunch pumpkin *not pictured

Herbs:
– 1 bunch parsley

Fruit:
– 1 lb assorted citrus fruit

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 Members & CSA members!

Hope you all have stayed safe and dry despite the wet and wild weather. The new interns usually come to the farm, rain or shine, freezing or sweltering. That’s just the nature of farming. However this week, Mother Nature gave us a few surprises! As many of you are aware, LA is experiencing its wettest winter in years, with 14.33 inches of rain since October, or more than 200% of average! The rain keeps on falling, but the farm keeps on growing.

On Friday, even though the rain descended in torrential spurts, it did not stop interns from assembling seed tables, taking down beds, organizing seeds, and planting. The new interns are a great addition to the farm, and it is amazing to see the diversity of personality and interests that enrich the farm.

Regrettably, flood-like conditions and pouring rain caused interns and staff to stay home on Monday. Despite the unusual events, the interns are still in high spirits and are learning more each week. It is empowering to see the old interns teaching and instructing the new interns – demonstrating the knowledge they have acquired over their internship. It is great to see how far they have progressed in just a few short months. I look forward to seeing the growth we will have over the coming weeks, with both plants and people.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Ice ice baby.

Frosty arugula.

Farm intern Cheryl, teaches other interns how to tell when a daikon radish is bolting.,

Freshly harvested carrots wait to be cleaned.

Susan, an intern, listens to Manju teach about different harvesting practices.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch red russian kale
– 1 Sarvodaya salad mix
– 1 large bok choy
– 1 bunch large daikon radish (eat roots and leaves)
– 1  bunch sweet potato
– 1 bunch fingerling potatoes from Weiser Family Farms
– 1 bunch red mustard
– 1 bunch pea greens

Herbs:
– 1 bunch cilantro
– 1 bunch parsley

Fruit:
– 2 lbs assorted citrus fruit

Small Box

Vegetables:
– 1 Sarvodaya salad mix
– 1 bunch red russian kale
– 1 large daikon radish
– 1 bunch bok choy
– 1 bunch root medley (carrots, turnips, beets) *not pictured
– 1 spinach box *not pictured

Herbs:
– 1 bunch cilantro

Fruit:
– 1 lb assorted citrus fruit

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 Members & CSA members!

This week has been been all about change at the farm. This Monday, we had our new team of Farmer Trainees start their official time at the farm, and it has been exciting, joyful, and disorienting to have so many new faces at the farm. Our graduating class has been doing a great job of helping to train the new class in learning all of the regular farm maintenance tasks, while our staff has been working on a more managerial level to make sure we still get things done that need to be done. Our team and I are looking forward to a rich and rewarding next 18-weeks with the new trainees, and hope we can make their experience on the farm both educational and fulfilling.

We are also making some major changes to the physical structure of the farm. For the past several weeks, we have been working on a major revamp of our irrigation system. Our current system was setup somewhat haphazardly during our early months at the farm, and I realized it was time to give everything an upgrade. The new system should be much easier for us to use and more effective in delivering water when and where we want it. We are also getting ready to (finally) put in fruit trees and California natives throughout the farm to provide perennial habitat areas and attract a diversity of pollinators and beneficial insects. Putting in more trees has been our dream since we first arrived on the farm and now that we have long term security, we are finally getting to it. Lastly, we are moving and expanding our nursery area to make room for expanded vegetable seedling production and to start sprouted lentil and micro-green production. This expanded nursery will help us keep our growing beds full, and we hope to use part of it to make seedlings available to our members and community. All of these improvements will make the farm and our training program much more rich and immersive, as we continue to walk towards our goal of a true model ecological urban farm.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

It has been so cold on the farm, Brooke exchanged her uniform of shorts for…pants!

We welcome the warm morning sun.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch root medley (beets, turnips, carrots)
– 1 bunch broccoli heads
– 1 large daikon radish (eat roots and leaves)
– 1  bunch sweet potato
– 1 bunch yukina savoy/bok choy
– 1 Sarvodaya salad mix
– 1 bunch red russian kale
– 1 bunch swiss chard

Herbs:
– 1 bunch cilantro
– 1 bunch lemons

Fruit:
– 2 lbs assorted fruit (Cara Cara oranges and apples from Sweet Tree Farms; sweet limes from The Growing Home)

Small Box

Vegetables:
– 1 bunch red russian kale
– 1 Sarvodaya salad mix
– 1 large daikon radish
– 1 bunch bok choy
– 1 box Growing Home Kabocha *not pictured
– 1 bunch root medley (carrots, turnips, beets)
– 1 bunch broccoli *not pictured

Herbs:
– 1 bunch lemons

Fruit:
– 1 lb assorted fruit (Cara Cara oranges and apples from Sweet Tree Farms; sweet limes from The Growing Home)

Ayurveda Tips for a Health

By Jennifer Vivanco

Winter cold increases your vata, it is necessary to maintain a balance among the 3 doshas throughout the year to stay healthy. Vata dosha is the energy that controls bodily functions such as heartbeat, blinking, breathing and blood circulation. If this dosha is not balanced, you can experience fear, anxiety, colds, joint pain, and insomnia. Spices that are hot can pacify your Vata and can provide you with the warmth and energy required for the cold winter seasons. You can season your foods with spices like cloves, fennel, black pepper, ginger, garlic, nutmeg, oregano, basil, cumin, cinnamon, and turmeric to beat the cold. Use chilli powder, cayenne pepper, and horseradish in moderation.

Adding a vata pacifying tea to your diet may help keep the body at balance during the winter season. Try the CCG tea:

Ginger, a potent stimulant, relieves phlegm and mucus from the lungs, relieves gas, and encourages sweating and the elimination of wastes through the skin. Cumin synergizes well with ginger, performing most of the same functions; it cleanses the blood also. While ginger and cumin have a heating tendency, coriander is cooling. It provides the cooling balance to both herbs while performing most of the same actions; it is also a diuretic.

Ingredients:
1/4 tsp roasted cumin seeds
1/4 tsp roasted coriander seeds
1/4 tsp grated dried ginger
2 cup boiling water

Directions:
Warm a teapot by rinsing with hot tap water.
Place seeds and ginger into the warmed pot and cover with boiling water

Jennifer Vivanco is currently a student of Ayurvedic Medicine at Southern California University of Health Sciences studying under a group of Ayurvedic Medical doctors. She will be graduating as an Ayurvedic Educator April 2017 , and as an Ayurvedic Practitioner April of 2018. Ayurveda is the science of life, which teaches us how to keep the body, mind, and spirit at balance and in health.

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 Members & CSA members!

Boy oh boy what a busy past two weeks it has been. I was hoping to get some rest during this cold and rainy season, but the farm and farm politics have been keeping my schedule and my mind full. One of the reasons I got into farming was because I was hoping to live a enjoyable and relaxing life, but that doesn’t seem to part of the deal for us urban farmers. In the past month, we received word that the large empty lot next to us was going to be developed into 14 gargantuan townhomes that threatened to cast shade over our vegetable fields. As soon as we received the letter, our whole team went into a frenzy to figure out how we could limit this development so it would not pose an existential threat to our gardens. We researched, organized, and rallied, and put together a plan for how we could legally oppose the development. Luckily, Pomona’s zoning codes were written in our favor, and not the developers. Last night, many of our neighbors, supporters and our team showed up to the Pomona Planning Commission Meeting, and spoke our against the proposed development. The response from the commissioners was loud and clear; development of empty and barren land is a good thing, but development which does not take into account the will and well-being of the neighborhood is not development, but profiteering. We are hopeful that this project will no longer pose a threat to our Pomona garden.

On much brighter note, the past two weeks we have been interviewing new applicants for our Urban Farmer and Composter Training Program. We at first we were worried that we would not receive enough applications, but it turned out everyone was waiting to turn in their application at the last moment. We received an incredible 19 applications for our program, most of them from incredibly talented, diverse, and determined people. Each applicant who made it through the initial review round was asked to come in for two interview days on the farm, and we had a wonderful time meeting each of them. The problem, however, was deciding how to choose 9 people from such an incredible pool of applicants. After much deliberation, we have made our decisions and will be announcing our new Farmer Trainees within the next week. We are all so excited to have another class of trainees coming through our program, and again sad that some of the current trainees time on the farm is coming to a close.

P.S. Although I didn’t get time to publicize last week’s Weekly Farm Update, it has been published. See below for last week’s Farm Update. Krysta took some great photos last week that you should all see.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Smiles in the rain.

Prospective interns help with new irrigation lines for the farm.

Farmer Rishi teaches others about irrigation on the farm.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch beets (eat roots and leaves)
– 1 bunch collard greens
– 1 bunch daikon radish
– 1  box kabocha squash
– 1 bunch yukina savoy
– 1 Sarvodaya salad mix
– 1 bunch mixed kale (red russian kale and Lacinato)
– 1 bunch bok choy

Herbs:
– 1 bunch onion chives
– 1 bunch lemons

Fruit:
– 2 lbs assorted fruit (cara cara oranges, sweet limes, apples)

Small Box

Vegetables:
– 1 bunch mixed kale (red russian kale and lacinato kale)
– 1 Sarvodaya salad mix
– 1 bunch daikon radish
– 1 bunch bok choy
– 1 bunch fingerling potatoes from Weiser Faimily Farms *not pictured
– 1 bunch mibuna *not pictured

Herbs:
– 1 lemons

Fruit:
– 1 lb assorted fruit (cara cara oranges, sweet limes, apples)

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 Members & CSA members!

Please enjoy your box this week! I ran out of time today and did not have time to write a message. Enjoy your week!

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

A compost thermometer monitors a compost pile.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

Vegetables:
– 1 bunch swiss chard
– 1 bunch collard greens
– 1 bunch daikon radish (eat roots and leaves)
– 1  box kabocha squash
– 1 box baby spinach
– 1 Sarvodaya salad mix
– 1 bunch fingerling potatoes from Weiser Faimily Farms
– 1 box Asian stirfry mix

Herbs:
– 1 bunch cilantro
– 1 bunch parsley

Fruit:
– 2 lbs assorted fruit (cara cara oranges, sweet limes, apples)

Small Box

Vegetables:
– 1 bunch mixed kale (red russian kale and lacinato kale) *not pictured
– 1 Sarvodaya salad mix
– 1 bunch daikon radish (eat roots and leaves)
– 1 box Asian stirfry mix
– 1 box nopales
– 1 kabocha squash

Herbs:
– 1 bunch garlic chives *not pictured

Fruit:
– 1 lb assorted fruit (cara cara oranges, sweet limes, apples)

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 Members & CSA members!

Today marks the last CSA distribution day of the year and the end of our first full year of CSA production and membership. Today also marks a major milestone for us, as we crossed the 10,000 lb mark for produce harvested this year (we harvested 10,026 lbs of produce from our farm to be exact). We also crossed another milestone by delivering 1,044 CSA boxes full of nutrient-rich, clean and healthy produce this year. Each of those numbers represents countless hours of loving work put into the farm by our staff, farmer trainees, and volunteers. Those numbers also have a broader ecological meaning, representing 10,000 pounds of food that was not imported into our community from far off regions, 10,000 pounds of food that was grown without the use of toxic compounds, and 10,000 pounds of food that have nourished bodies and delighted taste-buds.

My dad always told me while I was growing up that farming is the world’s most honest work, and I have come to see the truth in this statement. Ecological farming, which doesn’t rely on the use of mined petroleum, minerals, and fertility is truly honest work. We can only harvest what we sow, and the Earth can only give to us what we give to her. Each week as we pack our boxes of produce, I feel an immense joy seeing and tasting the integrity of our produce. With each bite you can taste the thoughtfulness and care we put into our fruits, vegetables, and eggs, and I hope that honesty comes through to our Members as well.

Here’s to a fantastic year and continued progress in 2017. Thank you all for your ongoing and righteous support. Happy New Year!

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Nopales beginning to flower.

Brooke showing the daikons some love.

Cover crops are growing tall in the orchard.

Yes we’re obsessed with daikons.

Susan keeping the soil on the farm.

Felicity, a farm volunteer, harvests swiss chard.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box
beet greens can be eaten just like swiss chard. Try it!

Large Box

Vegetables:
– 1 bunch swiss chard
– 1 bunch lacinato (dino) kale
– 1 sweet potato
– 1  box nopales
– 1 box baby spinach
– 1 Sarvodaya salad mix
– 1 box Asian stirfry mix

Herbs:
– 1 bunch cilantro
– 1 bunch parsley

Fruit:
– 2 lbs assorted fruit (Hachiya persimmons, sweet limes, apples)

Small Box

Vegetables:
– 1 bunch swiss chard
– 1 Sarvodaya salad mix
– 1 bunch daikon radish (eat roots and leaves) * not pictured
– 1 box Asian stirfry mix
– 1 box nopales
– 1 sweet potato

Herbs:
– 1 bunch cilantro

Fruit:
– 1 lb assorted fruit (Hachiya persimmons, sweet limes, apples)

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 Members & CSA members!

Today the year comes to a close, and in the darkness of the solstice, we are given time to reflect on our lives, our work, and our relationships. At the farm, that means looking back to a year of continuous learning, steady growth, and deep friendships. We started this year at the farm in definite uncertainty. We had developed the farm on a property we did not own, we did not have enough customers for the produce we were growing, and we were overwhelmed with the amount of time and effort that running a farm required.

But that was last solstice. Since then, much darkness has lifted, and we have followed the shining luminescence of our dreams towards the creation of a truly community-centered ecological urban farm. Early in the year, much light was brought to the farm by our new farm team members, Katie and Lynn. Both Katie and Lynn were part of our Farmer Training Program at the end of 2015, and in 2016 they have become integral to the farms success and growth. They have both contributed to the farm in numerous ways as mentors, managers, trainers, farmers, and friends and we look forward to their continued growth in the new year.

At the start of the year, our Farmer Training Program was loosely organized and loosely managed. With the help of Katie and Lynn, the program has grown in many directions, bringing our trainees much deeper into the farm and giving them a variety of skills and understandings to not only be good farmers, but good ecological citizens. Many of our graduated trainees are now off in the world, creating gardens of goodness in schools, non-profits, backyards and farms. We are excitedly awaiting our next class of trainees, who will start with us just after the new year (applications to the program are open until Jan. 1, click here).

On a personal level, this year has been one of tremendous growth and change. On the surface, I have had to become much more organized and directed to keep the farm and all of its programs running smoothly. On deeper level, the farm has been the source of many answers to life questions that have nagged at me for years, and I feel like I am beginning to understand some of the underlying patterns that guide all life, whether bugs, plants, or people. The Training Program has also been a wonderful growth opportunity for me to finally learn how to interact and connect with people (sometimes an alien skill to farmers). As the sun rises past the solstice, I’m sure it will will continue to illuminate and enlighten.

P.S. If you’d like to read more about all of The Growing Club’s work this year, please read our Annual Report
And If you’d like to support what we do, and get a tax-deduction, please consider Making a Donation to The Growing Club or becoming a Growing Club Sustaining Member.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Cilantro grows in the nursery.

Farm interns and a farm volunteer learn how to harvest lemongrass.

Farmer Trainee’s Journal
This week’s CSA Box

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

Notes for This Week’s Box

mung bean sprouts need to be cooked before eating. Please steam, blanch, or saute them before consuming.

Large Box

Vegetables:
– 1 bunch carrots
– 1 bunch collards
– 2 heads bok choy
– 1  bunch Napa cabbage
– 1 box mung bean sprouts
– 1 Sarvodaya salad mix
– 1 bunch sweet potato
– 1 bunch moringa pods

Herbs:
– 1 bunch lemongrass
– 1 bunch parsley

Fruit:
– 2 lbs assorted fruit (pomegranate, sweet limes, apples)

Small Box

Vegetables:
– 1 Growing Home Kabocha *not pictured
– 1 Sarvodaya salad mix
– 1 bunch daikon *daikon greens pictured
– 1 large head bok choy
– 1 box mung bean sprouts
– 1 bunch napa cabbage
– 1 bunch moringa pods

Herbs:
– 1 bunch lemongrass

Fruit:
– 1 lb assorted fruit (sweet limes, apples)

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. 🙂

Ayurveda Tip of the Week

Drinking hot water regularly is a simple Ayurvedic recommendation. Boiling the water for ten minutes stimulates agni (digestive fire) directly, allowing food to be processed and absorbed more efficiently during the meal. Taken between meals, it can provide effective support in flushing out water-soluble toxins from the dhatus (body tissues).  Following this tip will allow a strong immune system this season. – Jennifer Vivanco       (Ayurveda Educator- Ayurveda Practitioner Student)