Category: CSA Box

Farmers’ Note

Hello Growing Club & CSA members!

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

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

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Farmer Trainee’s Journal

Recipe

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

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

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

This Week’s CSA Box

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

Large Box

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

Fruit:
– 2 lbs peaches

Herbs:
– 1 bunch cilantro
– 1 bunch parsley

Small Box

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

Fruit:
– 1 lb peaches

Herb:
– 1 bunch cilantro

Storage Instructions

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

As the weather has finally warmed up in the last two weeks, the farm crew has been.busy clearing beds of the remaining spring crops and planting in the main summer garden. In the last two weeks, we’ve transplanted over 200 tomatoes, a variety of peppers, eggplants, squash, cucumbers, and more. We also planted in our two-sisters garden (we can’t fit the third sister in our skinny beds) of corn and pole beans, which is really exciting since our corn planting last year did so well. Since we got a good start on them this year, we may even be able to fit in 2 or 3 crops of corn if we time it all right. This will be our 3rd summer season on this farm, and we are excited to see what will come with all of the additions we have made to our space in the last year (extensive trellising, extended beds, lots of compost. and plenty of seedlings from our very own nursery!).

Our graduated Farmer Trainee Krysta is also helping us to do some long-term plantings for the fall at The Growing Commons, our garden in Claremont. At that garden, we will be planting Growing Home landrace kabocha squash, sunchokes, and sweet potatoes. These crops don’t need much care all season, and we can just harvest everything at the end of the season for distribution throughout the winter.  Krysta has also been taking care of the now 63 trees and 10 grape vines planted at The Growing Commons, which are growing oh so beautifully. It’s only been a bit over year since all those plants were put in the ground, and it looks like we will already be getting a grape and pomegranate harvest this year.

I’m so excited for all this delicious produce and excited to share it all with you. Thanks to everyone who is supporting us in this adventure!

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– 1 kohlrabi
– 1 bunch red mustard
– 1 zucchini
– 1 bunch kale
– 1 bunch carrots
– 1 bunch egyptian onions
– 1 broccoli
– 1 box microgreens
– 1 box lettuce with edible sunflower

Fruit:
– 2 lbs peaches

Herbs:
– 1 bunch flowering cilantro
– 1 bunch leek scapes

Small Box

Vegetables:
– 1 kohlrabi
– 1 bunch kale
– 1-2 zucchini
– 1 bunch carrots
– 1 bunch red mustard
– 1 box lettuce with edible sunflower

Fruit:
– 1 lb peaches

Herb:
– 1 bunch garlic chives

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have. 🙂

Farmers’ Note

Hello Growing Club & CSA members!

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

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

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

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

Fruit:
– 2 lbs peaches

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

Small Box

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

Fruit:
– 1 lb peaches

Herb:
– 1 bunch cilantro

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have. 🙂


Farmers’ Note

Hello Growing Club & CSA members!

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

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

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

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

Fruit:
– 2 lbs peaches

Herbs:
– 1 bunch egyptian onions
– 1 bunch mint

Small Box

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

Fruit:
– 1 lb peaches

Herb:
– 1 bunch egyptian onions

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have. 🙂

Farmers’ Note

Hello Growing Club & CSA members!

The last week at the farm for me has been all about trees. Each farm day, after the trainees have finished with their daily tasks (watering the nursery, checking gopher traps, caring for the chickens), I have been taking one crew to learn how to plant trees. To me, planting trees is one of the most exciting things I can do as a human being, only to be topped by teaching others how to plant trees. Thinking about how a tree will change the space it lives in and about all the fruit it will provide, leaves me in awe. Over the last few years, I have been lucky enough to plant a number of trees through volunteer days and workshops, from a few dozen trees at The Growing Home to over 60 at The Growing Commons. So far, the trainees and I have planted 16 trees at the farm, and we have another 16 to go. I hope that through this experience, trainees get as excited about trees as I am, and plant many more trees in their future homes and farms.

(Side note: an exceptional human being will plant at least 1000 trees in their lifetime. Get started!)

Besides from the trees, another big change is coming to the farm next week. On Monday, our new class of Farmer Trainees will be starting. The new all-star team includes 8 people, with a broad range of backgrounds. We are excited to get this new class started, and we will be introducing the all to you through their first journal entries next week (you can also come by the farm and meet them!).

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Maya intently waters a seedling.

Photo by: Chika Kondo “Thanks to class I also can infer from their cotyledon that daikon belongs to the Brassicaceae fam…Paying respects to our brassicas as the farm transitions into more night shades yay!!”

Photo credit: Melissa Cordova

Photo credit: Manju Kumar

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Vegetables:
– 1 bunch carrots
– 1 head cabbage
– 1 bunch broccoli
– 1 fennel bulb
– 1  bunch lacinato kale
– 1 leek
– 1 bunch magenta spreen
– 1 kohlrabi

Herbs:
– 1 bunch garlic scapes
– 1 bunch cilantro

Fruit:
-2 lbs tangerines

Small Box

Vegetables:
– 1 bunch carrots
– 1 head cabbage
– 1 bunch broccoli
– 1 fennel bulb
– 1  bunch lacinato kale
– 1 leek

Herbs:
– 1 bunch cilantro

Fruit:
– 1 lb tangerine

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!

Although we are well passed Spring Equinox, I finally feel like Spring is here. Today we harvested our first zucchinis (they are in the Large Boxes), after they had been languishing in the ground for weeks with our cloudy days and (SoCal) cold nights. During the last week, we also planted our first few beds of tomatoes and eggplant. In previous years, we had these plants started by the Cal Poly Pomona nursery for us, and it was so exciting to see us grow these plants in our brand new nursery. The nursery had really been the missing link in our farm ecosystem, and seeing it flourish under the care of our trainees has been very rewarding.

I also wanted to share today some astounding photos of the leeks we are now harvesting from what we planted wayyyy back in November (yes, it is a long season crop). Most leeks you see at the store are not planted the correct way, so they don’t have the long blanched stem they should have. We planted our the old-fashioned way, and we have extraordinary results to show for it. Our largest leek today was 2.4 pounds and taller then an average child. Here’s a photo of Elinor after harvesting (for small boxes) today.

A post shared by Pearls Page (@zerowastefarmer) on

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Image credit: Brooke Ramos

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Vegetables:
– 1 salad box
– 1 head cabbage
– 1 bunch broccoli
– 1 fennel bulb
– 1  box turnips
– 1 bunch zuchiini
– 1 bunch lacinato kale
– 1 bunch Asian Greens

Herbs:
– 1 bunch Egyptian onions
– 1 bunch radishes

Fruit:
-2 lbs loquat

Small Box

Vegetables:
– 1 salad box
– 1 head of cabbage
– 1 box of broccoli
– 1 fennel bulb
– 1 box of turnips
– 1 leek

Herbs:
– 1 bunch Egyptian Onion

Fruit:
– 1 lb loquat

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!

First, a quick follow up on the on-going developer saga next door: As I mentioned last week, we are now awaiting the developers appeal of the non-decision made by the Planning Commission last week. The company has 20 days to appeal, otherwise they may choose to start the whole process over again with a different development plan (or possibly do nothing). Meanwhile, we gathered a few people together to present our issue to the City Council, which would decide upon the appeal. We had a few people show up to Monday’s City Council and present our point of view during the open Public Comment period. The City Council is not required to respond during Public Comment, so we essentially just introduced our issue to them in case the appeal does come through. Now, we wait.

On the farm, we had quite an amazing (and hectic) day. This week we started our interview process for our new farmer training applicants. We have had four come by so far, and they have all been terrific, so I’m sure we’ll have a difficult time deciding on who to bring in. We also had one of our most fantastic harvests today; I think we harvested around 400 pounds of fennel, lettuce, Egyptian onion, leeks, beets, and more. It was really quite astounding to see that much produce come off the farm in one day, and a testament to the ecological techniques we follow. 95% of our fertility come from compost, we haven’t sprayed even neem oil for a month or two, and we are doing this all while training people how to grow food. Wow!

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Vegetables:
– 1 box lettuce
– 1 bunch chioggia beets
– 1 bunch swiss chard
– 1 bunch celtuce
– 1  bunch carrots
– 1 fennel bulb
– 1 bunch broccoli
– 1 bunch lacinato kale

Herbs:
– 1 bunch Egyptian onions
– 1 bunch cilantro

Fruit:
– 1 lb oranges
– 1 lb Pakistani mullberry

Small Box

Vegetables:
– 1 box lettuce
– 1 bunch chioggia beets
– 1 bunch carrots
– 1 bunch swiss chard
– 1 bunch kale mix
– 1 fennel bulb

Herbs:
– 1 bunch Egyptian Onion

Fruit:
– 1 lb loquat

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!

Thanks to all you who came out to the Public Hearing last night and supported our farm in our struggle to protect our work and our mission! After an exhausting night, I think the conclusion was close to the best we could have asked for, and all us of feel so blessed and honored to be part of such a supportive community willing to stand up for the Earth.

For those of you who were unable to attend or had to leave the meeting early, I will give a small recap:

The property neighboring us to the South is being proposed for development into 14 two story townhome units that would cast significant shadows over our farm. Last night was the second Public Hearing in regards to the proposed development, and our community came out in full force! We had nearly 30 people submit public comments, numerous letters submitted prior to the hearing, and many more in the audience.

The evening started with the developer defending her plans and trying to show that the development would not affect our or our neighbors gardens. She submitted a “shade analysis video” showing that the development would hardly cast any shadow onto the garden.

One of the Planning Commissioners, Kyle Brown, pointed out several incongruities with the developers shading analysis and said he had hoped that “understanding the movement of the sun” would have been a much simpler matter. He openly discounted her shade analysis.

During the Public Comment period, numerous garden supporters spoke up, describing their affection for the garden and the positive changes it and it’s community has brought to their lives. At this time, we also presented our shade analysis, showing that the development would cast a shadow onto our garden.

The developer responded to Public Comment quite irrationally, making a number of deceitful statements, intending to defame both the garden and me personally. She proceeded to ask what kind of organic garden could grow 8 pound cabbage and 3 pound fennel if it was not “using GMO seeds and chemicals.” Highly comical.

At the end of the night (around 11am), Planning Commissioners took a vote to approve the project. The vote was counted as 3 yes, 2 no, and 1 abstain, and the vote failed since no majority decision was reached (4 yes/no votes were needed).

The result is that the developer must now appeal to the City Council to approve the project, which means our community will have to show up at least one more time to put a final stop to this project as it has been proposed.

We will keep you all updated as we get more information regarding the next City Hall Meeting. Please be patient with us if we are slow to respond to your inquiries, we are trying to do all this and run a world class farm and farmer training program (applications due today!).

Thank you all again for your continued support! We couldn’t do this work without you.

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Vegetables:
– 1 bunch red lettuce* not pictured
– 1 bunch green lettuce
– 1 cabbage head
– 1 bunch celtuce
– 1  bunch broccoli florets
– 1 pumpkin
– 1 bunch swiss chard
– 1 fennel bulb

Herbs:
– 1 bunch garlic chives
– 1 bunch cilantro

Fruit:
– 1 lbs citrus fruit
– 1 lb loquat fruit

Small Box

Vegetables:

– 1 bunch celtuce
– 1 bunch assorted lettuce
– 1 bunch rainbow carrots
– 1 head cabbage
– 1 box spinach
– 1 bunch swiss chard

Herbs:
– 1 bunch garlic chives *not pictured

Fruit:
– 1 lb assorted citrus fruit (oranges and lemons)

Leafy Vegetables
In case your greens are wilted by the time you pickup your box, please follow these instructions:

– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.

Please feel free to share your recipes with us and also any storing tips you may have. 🙂

 

Farmers’ Note

Hello Growing Club & CSA members!

I’m going to start today’s note on serious subject. Late in 2016, we were informed that a developer had put forward a proposal for 14 townhome units on the property directly adjacent and south of our farm. This development poses several serious problems for the farm, and we have been organizing with our neighbors and our local community to oppose the development since we learned of it. In January, we had a very successful showing at the first Public Hearing on the project, with the Planning Commissioners asking the developer to respond to the communities concerns and come back in a few months with a new development plan. Well, the new development plan just came in, and it is almost exactly the same as the old one. The city has scheduled a new Public Hearing on the project for NEXT WEEK, Wednesday, April 12 at 7pm in the Pomona Council Chambers, and we are again organizing our community to oppose the development as it is. If you are available this day, and are willing to help, I ask that you join us and support the farm, our neighborhood, and our community. If you plan on attending, please email me directly at rishi@thegrowingclub.com and I will forward you details. Thank you in advance to those who can come.

Back to a happier note:
For me, the farm has long been a happy place. Unlike most people I know, I look forward to waking up early on Monday, because I know I’ll be out in the fields (okay maybe mostly the nursery right now) playing with my plant friends and our Farmer Trainees. If I’m away from the farm for even 3 days, I miss it and start longing to go back. It is only recently, however, that I’ve realized what a happy place the farm is to so many others, especially our Farmer Trainees. I love to hear the stories of little Sabi (the youngest of the Poareo family – see their Journal Entries below) waking up before everyone else on farm days because he is so excited to go to the farm. And I love the story Traci (see her Journal Entries below too) told me today about how she feels like she stands up straighter when she’s telling other about the farm. I love that Alexis is sharing her box with her friends (who said it has been the best CSA they’ve had 😉 ), and learning to eat all the vegetables she’s not familiar with. I know that not everyone will fall in love with our farm, and that many people today don’t even like going outdoors, but for our group of outcasts, it really is a special place where we can come to enjoy, learn, eat, work, and relax (often all at the same time). I really hope that everyone reading this can find the time to come and visit us, we’d love to send you home with some of our peace and joy (btw – there is a Coffee, Compost and Conversation at the farm this Saturday! A perfect time to visit).

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Vegetables:
– 1 bunch beets
– 1 bunch lettuce
– 1 cabbage head
– 1 bunch onion
– 1  bunch lacinato kale
– 1 bunch celtuce
– 1 bunch rainbow carrots
– 1 fennel bulb

Herbs:
– 1 bunch mint
– 1 bunch cilantro

Fruit:
– 2 lbs citrus fruit (oranges and lemons)

Small Box

Vegetables:

– 1 bunch celtuce
– 1 bunch red radishes
– 1 bunch lettuce
– 1 bunch beets
– 1 bunch lacinato kale
– 1 head broccoli/cauliflower/cabbage (brassica medley)

Herbs:
– 1 bunch cilantro

Fruit:
– 1 lb assorted citrus fruit (oranges and lemons)

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 I walk through the fields, I am struck by the absolute beauty of the farm that our community has conjured together. The vegetable fields are full of luscious produce, the fruit trees are setting their fruits (and more fruit trees are being planted), the chicken pasture is chest high in grass, the nursery is full of cute baby plant people, and to top it off, we have the most stunning flush of California poppies gracing our farm. After some months of turbulence and change, I am finding some peace in the gifts of our collective work and imagination. I am also full of gratefulness to all of those who support our farm: the Growing Club members who donate to our work on a monthly basis and are the base of support of our organization; the CSA members who enjoy our produce on a weekly basis; the Farmer Trainees who bring fresh eyes and willing hands to our soil. We have created a magical garden of enchantment that continues to surprise and astonish.

This month, this farm has also has a list of good news to share. First, we were successful in our grant application to the Fruit Guys Community Fund. We will receive $5,000 for a project to install fruit trees and perennial California native plants throughout the farm as an ecological hedgerow for attracting beneficial lifeforms and growing fruit. The fruit trees have already been purchased (see some photos on our Instagram) and are being planted now. Second, we flew by the 1,000lb harvest mark this month, harvesting 1,244 lbs of food from the farm (and we have two days to go!). We are on track to break last years 10,000 lb annual harvest record already! Third, our now 28-week Urban Farmer and Composter Training Program application is now open. The application is due by April 14, with the new class starting on May 8. Tell your friends, co-workers, nephews, nieces, cousins, and grandparents to apply! We are looking for those yearning to make a difference.

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Vegetables:
– 1 bunch beets
– 1 lettuce heads
– 1 broccoli head
– 1 bunch radishes
– 1  bunch chrysanthemum greens
– 1 bunch magenta spreen
– 1 bunch collards
– 1 head cauliflower

Herbs:
– 1 box parsley
– 1 garlic chives

Fruit:
– 2 lbs citrus fruit (oranges and lemons)

Small Box

Vegetables:
– 1 head broccoli
– 1 bunch red russian kale
– 1 head lettuce
– 1 bunch beets
– 1 bunch chrysanthemum greens
– 1 head cauliflower

Herbs:
– 1 bunch garlic chives

Fruit:
– 1 lb assorted citrus fruit (oranges and lemons)

Chrysanthemum Greens 

If you aren’t sure how to eat this tasty Asian green, click on the links below.
Chrysanthemum Greens with Sesame Seed Dressing
Quinoa with Chrysanthemum Greens, Preserved Lemons, and Toasted Walnuts
Other Crysanthemum recipes

Magenta Spreen

Use just like spinach! Magenta spreen is high in vitamin C and E.  The underside of the leaves and top of the new leaves are covered in a fine pink dust. Resist the temptation to wash it off as it is full of calcium and protein.  It contains even more protein than kale, which contains more than the recommended daily intake of protein.
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
Following a vata-balancing diet and routine throughout the winter, as it is Vata season. Vata qualities are dry, light, cold, rough, and Mobile. To pacify and help balance Vata favor sweet, sour, and salty foods. The diet should include plenty of fresh, warm, well cooked, and unctuous (oily) food as Vata is cold and dry.