Category: CSA Box

Farm Update

Hello Growing Club Members & CSA members!

Another week passes by at our beautiful farms here in the Pomona Valley. Our main farm in Pomona is growing beautifully, with many of our plants reaching up high into the sky on our new trellis systems and making the farm look like a beautiful jungle of food.  We are harvesting record quantities of produce and being in the farm surrounded by our native sunflowers is truly a blessing. On Monday, I went to visit The Growing Commons to check in on the new garden. The Commons is growing beautifully as well, as all of the trees have put on deep green foliage (some figs have event started to fruit) and the CA native understory has begun flowering. One of our Farmer Trainees, Tyler, told me last week he has been stopping at the Commons every week to have breakfast before he comes to the farm, and I was so(ooooo) happy to hear that. These gardens are for everyone to enjoy and I’m so grateful that people are finding time to be with them. At home, the most exciting news from The Growing Home is that our Dragonfruit plants are finally putting on a decent fruit set. I’ve counted 18 flowers and buds so far, and I’m holding out for more! I doubt the dragonfruit will make it into the CSA this year though, as they will most likely end up in my belly. If you can hold out for next year, I may reconsider at that time. Ha!

Until next week,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

This week I thought I’d share some photos of the gardens at The Growing Home. Though the spotlight has moved away from our original ecological garden, it remains a dynamic and beautiful space that we are so happy to call home.

Mama papaya tree sprouts a new branch already loaded with fruit.

Mama papaya tree sprouts a new branch already loaded with fruit.

The backyard veggie jungle. Currently harvesting tomatoes, peppers, pumpkins, cucumber.

The backyard veggie jungle. Currently harvesting tomatoes, peppers, pumpkins, cucumber.

Dragonfruit about to bloom! We're so excited.

Dragonfruit about to bloom! We’re so excited.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

This week’s Journal Excerpt comes from Farmer Trainee Haleemah:

Whether prepping beds, planting, or harvesting, you are actively participating in the building of something that will feed and fuel people. Similar to childbirth (without the pain of course), I liken farming to co-creation.  Sowing seeds is literally about bringing something into being that does not currently exist.

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Vegetables:
– 1-2 zuchinno rampicante*
– 1 bag eggplant*
– 2 zucchini
– 1 bunch moringa (recipes in the link)
– 1 bunch water spinach OR yam leaves
– 1 basket mini bell peppers
– 1 basket cherry tomatoes
– 1 lb New Girl tomatoes

Herbs:
– 1 bunch garlic chives*
– 1 bunch Egyptian green onion

Fruit:
– 1 basket grapes*
– 1 lb oranges

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

Last Friday, The Growing Club held its first official Farmer Training Graduation party, which I entitled “Pitchforks, Poop, and People.” The farm has kept us very busy the last few weeks, so we didn’t have much time to prepare for the party, but we were so happy with how it went. Our graduating Farmer Trainees (Alex, Noy, JD, Karin, and Mona) were really a special group that bonded tightly over the course of their 4 months together and shared many special experiences. We were so touched by their many kinds words towards our community and towards each other, and so happy that they all found their time on the farm to be transformative and educational. We can only hope to have many more classes of Farmer Trainees like this one. We were also able to honor two of our past trainees, Katie and Lynn, who are now so instrumental to the work that we do. The event was topped off with delicious food brought by the members for the potluck and a beautiful night in the garden of The Growing Home. To our graduated trainees: My best wishes to you in your future endeavors. You all have shown yourselves to be thoughtful and caring people, and the world needs your skills and your hearts today more than ever.

Until next week,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

This week I thought I’d share some photos of the gardens at The Growing Home. Though the spotlight has moved away from our original ecological garden, it remains a dynamic and beautiful space that we are so happy to call home.

The Growing Club gathers for the Farmer Training Graduation.

The Growing Club gathers for the Farmer Training Graduation.

Rishi leads a tour at the last Coffee Compost.

Rishi leads a tour at the last Coffee Compost.

Compost Therapy session at Saturday's Coffee Compost and Conversation

Compost Therapy session at Saturday’s Coffee Compost and Conversation

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

 

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Vegetables:
– 1 zuchinno rampicante*
– 1 bunch amaranth
– 1 bunch mixed kale*
– 1 bunch water spinach**
– 1 bunch spring onion*
– 1 bunch peppers
– 1 basket cherry tomatoes
– 1 lb New Girl tomaotes
– 1 heirloom tomato
– 1 bunch moringa*
– 2-3 lemon cucumbers

Herbs:
– 1 bunch italian basil
– 1 bundle lemongrass*

Fruit:
– 1 basket grapes
– 1 lb oranges*

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

I hope you all are enjoying the beautiful tomatoes that have been coming off the farm the last few weeks! We are getting overloaded with tomatoes every day we harvest, and I’m so glad we have wonderful customers who can appreciate (and cook!) these lovely fruits. We have also been smothered with zucchini, which I know you all have probably noticed. This week, we had so many from our one bed that we were able to fill all your boxes up and donate around 30 lbs of zucchini and crookneck squash to our food pantry partner in West Covina. It’s so warming so know that people who appreciate and need our food are getting it, and I can’t express how happy I am to be part of this farm that is “growing” so much change in our community. This week we were visited by the Mayor of Pomona, who stopped by to pick up some tomatoes and squash for his family. He is an avid gardener himself, and I was very happy to give him a tour of our little project. Hopefully he is inspired to help the city start more gardens and farms around the city. Here’s to hoping for (and building) a more ecological and community oriented future!

Until next week,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

This week’s guest photographer was the most lovely Arthi. She took some very artistic photos.

00Irrigation with Farmer Trainee Faye

00Irrigation with Farmer Trainee Faye

Lynn walks the verdant fields.

Lynn walks the verdant fields.

Laura watches over the chickens like a caring mother.

Laura watches over the chickens like a caring mother.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

This week’s Farmer’s Journal highlight comes to us from Farmer Trainee Laura:

When we are about our chores, there is always time for conversation – sometimes personal – other times just how we are managing to survive the heat. I cannot explain adequately the sense of community at the farm – something I have never experienced before. (It is so much different than the office environment I am used to.) We all work together on the farm and I look forward to learning more about the person I am working with. Some days I will work with Haleemah, others days with Faye and the next with Rishi. But we all have a common goal at the farm and we get er done.

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Vegetables:
– 1 zuchinno rampicante
– 2-3 summer squashes, mixed varieties
– 1 bag green and purple beans*
– 1 bunch spring onion*
– 2 cucumbers, mixed varieties
– 1 basket cherry tomatoes
– 2-3 New Girl tomatoes
– 3-4 cucumbers, mixed varieties

Green Vegetables:
– 1 bunch water spinach**
– 1 bunch moringa*
– 1 bunch mixed kale

Herbs:
– 1 bunch italian basil
– 1 bunch garlic chives*

Fruit:
– 1 bag green plums

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

This week has been a busy one for me, since I have been taking care of a few big projects that have taken my attention away from the farm. These projects have made my life a little too hectic over the past few weeks, but there was a wonderful silver lining to be found. With my attention away from the farm and my mom out of the country, Katie and Lynn have had to take over much of the farm’s management and they have been doing a beautiful job of it. When we started this farm just under 2 years ago, we had a dream to create a space where people could come together and care for the soil, for our community, and for our earth family. Katie and Lynn have become embodiment’s of this goal, and it is deeply warming to see how they have grown into their roles on the farm. I’m so glad they found us and our farm and have integrated so well into our community as leaders and friends. I hope that this farm can be a space for growth and learning for many more in the years to come, as it has been for all of us that have worked it’s soil.

Until next week,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

This week I’m highlighting some photos taken by Farmer Trainees! Read their blog posts to get the full scoop.

The beautiful purple beans come from beautiful purple flowers.

The beautiful purple beans come from beautiful purple flowers.

Happy Tyler holding the first tomatoes of the season.

Happy Tyler holding the first tomatoes of the season.

Kelsey unloads the last of the fruit harvested from our orchard.

Kelsey unloads the last of the fruit harvested from our orchard.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

This week’s Farmer’s Journal highlight comes to us from Farmer Trainee Cami:

It’s very rewarding to see the web of interconnection between everything on the farm. This is what drew me to the farm in the first place. Regenerative practices, only a handful of people ever use this term. When I mention to anyone that I have a masters degree in regenerative studies they are really impressed, mostly because they think it means I’m a doctor who regrows limbs, which is not the case at all. Regenerative practices let things come full circle and close the loop verses other linear systems.

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Vegetables:
– 1 zuchinno rampicante
– 2-3 summer squashes, mixed varieties*
– 1 box green and purple beans
– 1 head kohlrabi *
– 1 bunch spring onion*
– 2 cucumbers, mixed varieties
– 1 box cherry tomatoes
– 3-4 cucumbers, mixed varieties

Green Vegetables:
– 1 bunch water spinach
– 1 bunch mixed kale

Herbs:
– 1 bunch italian basil
– 1 bunch parsley*

Fruit:
– 1 bag nectarines
– 1 bag peaches*

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

What a scorching week it has been out here on the farm. It was already near the 90’s when we arrived to work on Monday morning, and I had worried all weekend about how the heat was going to affect the plants, the chickens and us. I warned the new Farmer Trainee class when they first arrived that they had enrolled in the hardest farming season, and Monday sure proved it. The plants were wilt-y, the chickens were panting, and boy were we sweating. Still, we were able to make it through the day by getting all the necessary field work done early (picking, planting, chicken care), and were able to come into the shade for the remainder of the morning to clean new CSA bins and paint a few decorative signs. Amazingly, when we returned this morning to harvest the CSA, we found absolutely ZERO signs of heat burn in the plants themselves, although some fruits on the peppers and tomatoes got sun scald. It was a true testament week to the power of really, really healthy soil and good water management. The trainees did another kick-butt job this week, and the farm is looking so gorgeous since it is fully planted out and growing like crazy. This month will be are more productive ever, we have already harvested 1337 pounds of food!

Until next week,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

This week I’m highlighting some photos taken by Farmer Trainees! Read their blog posts to get the full scoop.

A crazy looking rampicante squash. They are so happy this year and we are overloaded!

A crazy looking rampicante squash. They are so happy this year and we are overloaded!

We lost a number of nectarines this season to this grey mold. It seems to have been caused by all the summer moisture.

We lost a number of nectarines this season to this grey mold. It seems to have been caused by all the summer moisture.

One of the tomato forests. We should be flooded with them soon now that the heat has come.

One of the tomato forests. We should be flooded with them soon now that the heat has come.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

This week’s Farmer’s Journal highlight comes to us from Farmer Trainee Faye:

Our conversation made me reflect on how the farm acts as a microcosm of the human life cycle – seeds and seedlings are set to grow in the nursery, young plants are transplanted into the field, plants are trained to grow a certain way, they are pruned of all that prevents good growth, they reproduce, and when they die, they go to the compost pile. But I guess death isn’t that final, because as seen with compost, death is just another form of life; it gives way for deeper, richer life to others. What a beautiful paradoxical truth!

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Vegetables:
– 1 zuchinno rampicante
– 1-2 summer squashes, mixed varieties
– 1 box green and purple beans *
– 1 head kohlrabi
– 1 bunch spring onion*
– 2 cucumbers, mixed varieties
– 1 box cherry tomatoes and peppers **

Green Vegetables:
– 1 bunch water spinach*
– 1 bunch mixed kale

Herbs:
– 1 bunch garlic chives*
– 1 bunch italian basil

Fruit:
– 1 bag plums
– 1 bag apricots*

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

Today I woke up to cold winds blowing through my window and rain falling at my doorstep. It is the middle of June, and it feels like we are in the middle of fall. I really don’t mind the cooler temperatures, but what does bother me is that we did an EXCELLENT job of planning for summer season this year. The peppers, tomatoes, eggplants, cucumber, squash, beans, long beans, and more are all in the ground, and they have all set loads of fruit, but the good stuff has yet to ripen. I’m hoping that this weekends hot weather will start to bring on some of the tomatoes without roasting the whole farm. Luckily, our soil is amazing (like really amazing) and has the water holding capacity of a blue whale.  We’ll see what the weekend holds.

In other news, we had a couple of great visitors to the farm week.  On Monday, we were visited by the crew at the LA Food Policy Council. They have been trying to organize a trip to see us for a few months, and we were finally able to coordinate it. We gave them a very thorough tour of our farm and our process, and I think they learned quite a bit about the trials and tribulations of urban farming. Today, we were visited by our friend Arthur and a small crew from Huerta del Valle. They are looking to start a CSA at their farm (which is much much bigger than ours), and I invited them to come by and check out our system so they could adopt it to their farm.

We also had a great day with all our new Farmer Trainees. They broke the record for picking and packing the CSA boxes today: we were done by 9:30am. Wow!

Until next week,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Arthur and the team from Huerta del Valle visited us today. They are learning how to operate a CSA from us.

Arthur and the team from Huerta del Valle visited us today. They are learning how to operate a CSA from us.

The new Farmer Trainees harvesting for the CSA and Daily Organics today.

The new Farmer Trainees harvesting for the CSA and Daily Organics today.

Chickens enjoying some grass and bugs underneath the fruit trees.

Chickens enjoying some grass and bugs underneath the fruit trees.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

This week’s Farmer’s Journal highlight comes to us from Farmer Tyler:

But kneeling next to a row of fresh earth, smelling the life before me, crushing the compost in my fingers, feeling the moistness and warmth of the dirt, watching the varied and active insects crawling on and through it; something happens there. My mind is not chewing on problems. Instead it pauses, I become more conscious, and I breathe deeply, in unison with the earth. And that is a most peaceful and beautiful thing.

I think everyday, every person, should have a little of that peace.

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Vegetables:
– 2-3 zucchini / zucchino rampicante
– 1 head cabbage
– 1-2 cucumbers, silver slicer
– 1 head kohlrabi*
– 1 bunch spring onion*

Green Vegetables:
– 1 bunch swiss chard*
– 1 bunch water spinach
– 1 bunch mixed kale

Herbs:
– 1 bunch garlic chives*
– 1 bunch italian basil

Fruit:
– 1 bag plums
– 1 bag peaches* (let them ripen up outside the fridge)

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

This week marked the official start date of our new group of Farmer Trainees. We have 8 new trainees in total, coming from a variety of backgrounds and regions of LA. We are happy this time to have several local Pomona residents participating in the program, as it has been a goal of our since the start of our farm to integrate our work into the local community. The upcoming weeks will be ones of transition in the training program, as our graduating Farmers pass on their knowledge to our new group. It has been profoundly satisfying and heart-warming for me to see the graduating Farmers so enthusiastically welcome our new trainees and eagerly pass on what they’ve learned in the training program. I see lots of promise in this new class, and am really looking forward to the next 4 months working with them. Already, they have been tremendously helpful on the farm, and with the combined workforce of our staff, graduating trainees, and new trainees, we have been burning through our to-do list in the last week. We got a bit behind in planting and bed maintenance while we were putting up the new trellises (which are working great by the way!), and we are almost totally caught up! I am looking forward to unwrapping the presents that await as the sun kicks in stronger throughout the summer and the farm responds in kind. I know you all are probably looking forward to tomatoes as much as I am, and I don’t think we are going to disappoint this season.

P.S. Don’t forget to read the latest blog entries from the interns! I have linked to them below and there will be several new ones every week as the new class starts contributing.

Until next week!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

So I totally forgot to take photos this week (doh!), so here are some beauties from the past few weeks.

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We released the barn cats last week. Not sure if they caught any gophers yet, but they sure are cute.

IMG_5904 (Large)

Packing for the CSA! Come by and see our newly reorganized packing area.

13416894_279211552432036_8482800718474371180_o

Beautiful papayas being harvested now from The Growing Home. Available as an add-on to CSA customers currently.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

Noy’s Latest Journal Entry

Laura’s Latest Journal Entry

JD’s Latest Journal Entry

Faye’s Latest Journal Entry

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Flyers:
– Monthly Growing Club Newsletter

Vegetables:
– 2-3 zucchini / zucchino rampicants
– 1 head cabbage
– 1 bunch carrots
– 1 bunch beets or 1 head kohlrabi
– 1 bunch spring onion*
– 2-3 silver slicer cucumber

Green Vegetables:
– 1 bunch swiss chard*
– 1 bunch water spinach*
– 1 bunch mixed kale**
– 1 box mixed salad**

Herbs:
– 1 bunch garlic chives*
– 1 bunch mint*
– 1 bunch italian basil**

Fruit:
– 1 bag plums
– 2nd bag plums*

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

Good news from the world of urban farming! This week we are starting our interview rounds for our Farmer Training Program. We have 9 great candidates who will be working with us on the farm this week and next week. The group looks like it is full promising potential urban farmers, including several social justice advocates, recent college graduates, and earnest individuals. Although we are so happy to have a new group of trainees joining us, we are also sad that some from our current students will be moving on from the farm in the coming month. Of course, we wish them the best in all their future endeavors and adventures.  I’ll be updating you all on what each of our current trainees is moving on to as they complete their last week with us. For now, I am going to remain happy that they are still with us for another few weeks. Out in the fields, the farm continues chugging along, with more and more summer crops going into the ground such as okra, green beans, yard-long beans, and more cucumbers. This week we were able to do our first harvest of water spinach for the small boxes, and once it heats up those plants should start to explode. By the way, where is summer???? Today we all had to huddle for warmth the temperature took a nose-dive around noon. What the heck is going on? I only hope that more people become aware of the power of soil, ecological living, and social justice so that our climate doesn’t spin utterly out of control. Cheers to good farming and our community of change-makers who are already awake and making the changes the world needs.

I also have to share with all of you a little quote from our new Farmer Trainee’s journal entry:

Last week, while stringing up the tomatoes, Rishi asked me if I have enjoyed my time so far at the farm. Of course, I answered yes. It may be difficult for some people to believe, but there was one day when I had horse poo on my shoes, soil and worm castings under my finger nails and even chicken poo on my shirt (I wasn’t careful when leaning into the coup)  …. and I couldn’t be happier.

Read her whole post at the link below.

Until next week!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

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Noy harvesting broccoli for the CSA. Last of the season!

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Lettuce showing fasciation, an abnormal growth of a stem which becomes flat and wide, and usually exhibits increased flowering and fruiting.

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Lynn filling up the CSA boxes with beautiful Magenta Lettuce, and trying not to laugh as I force her to hold her pose.

Farmer Trainee Journal Entries

Want to see the farm through the eyes of our Farmer Trainees? Read their weekly blog posts below.

Noy’s Latest Journal Entry

Laura’s Latest Journal Entry

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Flyers:
– Monthly Growing Club Newsletter

Vegetables:
– 1 lb zuchinni
– 1 bunch broccoli*
– 1 bunch beets
– 1 bunch spring onion
– 1 bunch kale, mixed varieties*
– 1 bunch carrots**
Green Vegetables:
– 1 bunch swiss chard*
– 1 head, magenta lettuce
– 1 bunch water spinach**

Herbs:
– 1 bunch culinary sage
– fennel fronds (great for tea!)
Fruit:
– 1 bag peaches
– 1 avocado*
– 1 lb oranges*

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

Farm Update

Hello Growing Club Members & CSA members!

This past weekend we celebrated the Grand Opening of Sarvodaya Farms newest farm site, The Growing Commons.  We are so happy to have been able to expand our farming operations to this new site, which is going to open up many new opportunities for us to reach and educate our community. Back at our main Pomona Urban Farm, we have doing a bit of heavy work, installing a new trellising system throughout the farm. We found the design for the system on YouTube, and thought it would work well for our needs. The new trellises are made out of 3/4″ steel pipes connected together which canopy fittings, with the legs of the trellis set into cement footings. The system will allow us to easily move trellises from bed-to-bed and the height of the trellis can be adjusted according to our needs. We’re very hopeful that the work and investment will pay us back with a bountiful harvest of tomatoes, trombocino squash, long beans and more. We have also had the pleasure of watching sunflowers throughout the farm bloom, painting the farm with a beautiful palate of colors from yellow to red to black. I love that all these flowers are coming up on their own and filling in all the empty spaces in the farm. We are enjoying them thoroughly and I know the birds and bees are too!

Until next week!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Hard work paying off with over 100 tomatoes trellised up and setting fruit already.

Hard work paying off with over 100 tomatoes trellised up and setting fruit already.

Farmer Trainee Noy harvests beautiful broccoli among bolting lettuces.

Farmer Trainee Noy harvests beautiful broccoli among bolting lettuces.

Sunflowers blooming in all colors paint the farm in beauty this spring.

Sunflowers blooming in all colors paint the farm in beauty this spring.

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Flyers:
– Monthly Growing Club Newsletter

Vegetables:
– 1 bunch carrots
– 1 bunch mini broccoli**
– 2 zucchini “Costata di Romanesco”
– 1 bunch beets*
– 1 bunch spring onions**
– 1 head cabbage

Green Vegetables:
– 2 heads lettuce mixed varieties
– 1 bunch swiss chard
– 1 bunch kale*

Herbs:
– 1 bunch garlic chives*

Fruit:
– avocados from Neff Ranch*
– oranges*
– peaches (first of the season from our farm)

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂

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Farm Update

Hello Growing Club Members & CSA members!

Well we are well into May now, and the cloudy skies have kept our farm’s field close to the ground. We have planted out our summer crops, but most of them remain stunted by the cold nights and foggy mornings. What a contrast from last May when we were already baking in the summer heat at this time, and the warmth of the sun had caused the plants in the field to catapult toward the sky. We have, however, been enjoying the cool weather for working on the farm, and have taken the respite from the heat as an opportunity to get some heavy work done. We’ve recently extended our covered structure, added several storage racks to organize all our materials, and invested in a new sturdy trellising system we’ll be using throughout the summer. Most people think farming is all plants and seeds and soil, but I have come to learn that managing a farming operation is much, much more than that. With all of the interns working the fields, I find myself spending more and more time on organization, management, and planning. It hasn’t been a totally unexpected change, but my time at the farm definitely feels different now that I am missing some of that direct interaction with the earth that our ecological system depends on. As the farm continues to grow, I’m sure these changes will continue, but I am so happy to see our farm full of abundant food, wildlife, and people.

Until next week!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Noy and Alex put together these footings for our trellising system

Noy and Alex put together these footings for our trellising system

Beautiful spring onions harvested for the CSA and Daily Organics

Beautiful spring onions harvested for the CSA and Daily Organics

Alex and Laura harvesting the Beets!

Alex and Laura harvesting the Beets!

This week’s CSA Box

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

NOTE: We are trying to get around to update vegetables descriptions. In the mean time, for items without a provided description, feel free to Google uses and recipes.

Flyers:
– Monthly Growing Club Newsletter

Vegetables:
– 1 bunch carrots
– 1 bunch mini broccoli*
– 2 lb zucchini “Costata di Romanesco”
– 1 bunch beets
– 1 bunch spring onions**

Green Vegetables:
– 1 head romaine lettuce
– 1 head bronze lettuce*
– 1 bunch swiss chard
– 1 bunch kale*

Herbs:
– 1 bunch garlic chives*
– 1 bunch mint

Fruit:
– avocados from Neff Ranch
– peaches (first of the season from our farm)

*LARGE VEGGIE BOX ONLY
**SMALL VEGGIE BOX ONLY

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. 🙂