Category: CSA Box

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.

Farmers’ Note

This week we (the people and the plants) all basked in the wonderously cool 95 degree weather. After the brutality of last week, we were all too glad to be sweating only from our foreheads and not various other unmentionable places. The farm did suffer a bit of damage last week, with high winds knocking over the trellises of our two Rampicante squash beds, and the heat blistering the leaves of some plants. This week, we’ve been sprinting to turnover a number of beds that have not been producing, since we are at the point of the season where its too hot to put in fall crops, but won’t be hot long enough for some of the summer crops. Hopefully we can pull off the transition without to much of a hiccup. Last year we definitely began to struggle to fill all of our CSA orders at this time of year, but between the nursery, additional beds, and a better running system, I think we’ll do much better than before.

In preparation for fall, I ordered a new farm tool that should help us grow our root vegetables a bit better. Its called the Earthway seeder, and its basically a unicycle that plants seeds. You push it along the bed and it drops seed down evenly in one line. Hopefully, this helps us with planted radishes, carrots, and beets, all of which can be hard to get the spacing right on. I’m looking forward to a bountiful fall. Enjoy your veggies 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:
– zucchini
– tomatoes
eggplant
beets
– nopales
– gita long beans
– kale
– shishito pepper basket

Fruit:
– mangoes
– fig, falsa, jujube assortment

Herbs:
– basil
– garlic chive scapes

Small Box

Vegetables:
– zucchini
– tomatoes
eggplant
– kale
– gita long beans

Fruit:
– fig, falsa, jujube assortment

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 the sun decided to burn away any doubts we had that summer would continue. Although I love working outdoors and getting a good sweat on, this week’s temperatures rocketed us from the slightly uncomfortable temperatures of the rest of the summer into the categories of either unbearable or uninhabitable. Looking at the forecast earlier this week, the 5 days straight of over 105 degrees had me legitimately concerned that we might not having anything left at the farm by the end of the week. Luckily when your farm soil is 13% organic matter, it’s so well insulated that 105 degrees above ground translates to a balmy 70 degrees in the soil. Still, if you had any doubts that the climate is changing, our local heat wave and Houston’s flood should have thoroughly erased those.

This heat wave also signals our transition into what would have traditionally been the “famine” season of Southern California. After several months with very warm temperatures and no rain, plants, animals, and humans would be moving further into a survival mode, conserving energy, food, and moisture until the reinvigorating moisture of fall. On the farm, this season will signal a transition to some of our delicious survival foods: nopales, moringa, yam greens and water spinach – resilient plants that don’t mind the extra heat. I hope you enjoy the seasonal foods of the CSA!

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.)

We don’t have a photo of the large box this week 🙁 . Sorry for the inconvenience.
Large Box

Vegetables:
– zucchini
– cherry tomato basket
– suraj eggplant
water spinach
– cucumber
– gita long beans
– purple bok choy
– pumpkin

Fruit:
– mix of grapes, jujubes, sweet limes, or mangos

Herbs:
– basil
– garlics chive capes

Small Box

Vegetables:
– zucchini
– cherry tomato basket
– suraj eggplant
– purple bok choy
– cucumber
– gita long beans
+ (extra) water spinach

Fruit:
– grapes

Herb:
garlic chives scapes

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

The summer rolls on and though we have enjoyed our time swimming in tomatoes, a darkness looms as we know that tomato season will not last much longer. But we don’t end the summer in gloom, for we remember to remember the deliciousness that awaits us in during the bounteous fall season. The crisp, sweet taste of broccoli (which we seeded this week), the clean crunchiness of sweet peas (seeding in 2-3 weeks), and earthy snap of freshly pulled carrots (seeded last week), all grown in a soil that has received the love and care of farmers with purpose. Still, knowing that the weather is increasingly erratic, we hedge our bets. The day we seeded the broccoli, we potted up peppers and planted tomatoes into the field. Who knows? It might be hot until November and we’re gamblers in search of a feast.

On another note, today we say farewell to Farmer Katie. Katie joined Sarvodaya Farms two years ago as a Farmer Trainee. She has slowly, thoughtfully, purposefully cared for our farm and our bellies for 8 seasons, and now she is taking what we has learned in her extended apprenticeship to her new position as Head Farm Manager at GrowGood in Bell, CA. We deeply appreciate all of your contributions to our community Katie, and wish you all the best in your new adventure. May heirloom tomatoes guide you to your life’s purpose and may your footsteps leave behind forests of kale and sunflowers.

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:
– zucchino rampicante
– shishito pepper basket
– cherry tomato basket
– cucumber
– purple bok choy
– gita long beans

Fruit:
– grapes, figs, jujubes

Herbs:
– basil
– garlics chive capes

Small Box

Vegetables:
– zucchini
– cherry tomato basket
– tomatoes
– shishito pepper basket
– cucumber
– gita long beans

Fruit:
– grapes, figs and jujubes

Herb:
garlic chives scapes
– extra: 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

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.