Category: CSA Box

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Farm Update

Hello Growing Club Members & CSA members!

This month our farming operations reach several new milestones. First, this month we are happy to host the Grand Opening of The Growing Commons, our new public garden located at the Claremont Friends Quaker Meeting. This garden has been a work of sweat and love for us since we started the project in October 2015. We are so happy that it is all ready now, and want to thank all of our Members who contributed financially and physically! We can’t wait for taste the fruits (literally!) of our collective labor. Our second milestone is that our CSA program is now providing 25 CSA boxes per week (as well as supplying Daily Organics in West Adams and the Claremont Market Shares program at Pitzer College). Given the extremely small size of our farm (1/2 acre), this is a HUGE accomplishment. We are now harvesting around 250 lbs of produce per week (this week it was 252 lbs), which literally puts us in the top 1% of farms in terms of productivity. Our farm is also getting ever closer to the dream of financial sustainability. Aside from all that great stuff, we got a lot done at the farm this week. We built a new bed for growing water spinach (one of our staple crops in the winter), we planted over 300 plugs of summer vegetables, we seeded hundreds of carrots, planted zuchinni and beans and more. We’re looking forward to a bountiful summer!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Fields of abundant delight

Fields of abundant delight

A new entry and beautiful greeting area thanks to Lynn!

A new entry and beautiful greeting area thanks to Lynn!

Get ready for The Growing Commons Grand Opening May 14

Get ready for The Growing Commons Grand Opening May 14

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**
– 1 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 watercress*

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

Fruit:
– oranges
– 1 box loquats*

*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. 🙂

1
Farm Update

Hello CSA members!

Greetings from the land of carrots and kale! Another week passes by on the farm and we continue to be amazed and inspired by our little farm. Our staff and interns were totally stunned today by the gorgeous displays of wildflowers blooming in our habitat hedges. Up until now we mostly had California Poppies and Lupines blooming, but this week several more flowers from the mix started to bloom, including opium poppies which have really lit the whole mix up. The last few weeks we have been furiously planting out our summer vegetables (you’ll be tasting for first zucchinis this week!), and are excited for a delicious summer bounty. We have also been happy to celebrate the birthdays of several farm members, including Manju and Compost Queen Lynn. What a wonderful month to have a birthday, surrounded by beautiful flowers, delicious food, and wonderful people. Until next time!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Beautiful carrots being prepped and washed for CSA boxes

Beautiful carrots being prepped and washed for CSA boxes

Wildflower habitat hedge bursting with color between our fields.

Wildflower habitat hedge bursting with color between our fields.

Manju preps Kekkyu Tekana for CSA boxes.

Manju preps Kekkyu Tekana for CSA boxes.

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 bunch carrots
– 1 head broccoli
– 1 lb zucchini “Costata di Romanesco”

Green Vegetables:
– 1 bunch pak choi
– 1 bunch swiss chard*
– 1 head Skyphos lettuce*
– 1 bunch Chinese Mustard “Kekkyu Takana”
– 1 bag arugula

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

Fruit:
– 1 box strawberry guava (please return box)**
– 1 box loquats*
– 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. 🙂

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Farm Update

Hello CSA members!

The sun rises higher and the farm’s bounty rises with it. Now that we are well into spring, we are no longer rising in complete darkness to get farming, and it seems that the fields are enjoying the extra sun bath as well. I’m sure you all have noticed the size of the beets and carrots in your CSA boxes growing, and the greens growing taller and taller. Have you noticed those stalks on the swiss chard? They are a bit ridiculous (we have to chop off nearly a foot of stem just to fit them in your box). Aside from continuing to plant out our summer vegetables (this week we  planted 2 varieties of tomatoes and 2 varieties of peppers), we have also been working some infrastructural changes to the farm. We put up a beautiful bamboo fence between the orchard and the vegetable fields to keep the chickens from coming in and grazing the fields (they seem to prefer pac choi to grass), extended our shade structure to account for the higher sun angle, and we will soon be putting up our electric fence to allow the chickens to roam our pastures all day. I hope you are enjoying the bounty of all of our hard work! We know we are. Until next time!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Coffee, Compost and Conversation attendees learning and sharing compost.

Coffee, Compost and Conversation attendees learning and sharing compost.

Manju, Alex, and Lynn celebrating Holi with the wildflowers.

Manju, Alex, and Lynn celebrating Holi with the wildflowers.

A beautiful carrot fresh from the field.

A beautiful carrot fresh from the field.

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 bunch carrots
– 1 bunch beets*
– 1 head broccoli
– 1 bunch celtuce

Green Vegetables:
– 1 bunch mixed kale
– 1 bunch pak choi
– 1 bunch swiss chard
– 1 head Skyphos lettuce*

Herbs:
– 1 bunch cilantro*
– 1 bunch mint

Fruit:
– 1 box strawberry guava (please return box)*
– 1 box loquats **
– 2 lemons*

*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 CSA members!

What an exciting week its been! Our farm program is now up to 21 terrific CSA members who appreciate the power of good food for our bodies, for our local ecosystem, and our local community. When we started this farm a year and a half ago, we weren’t sure what we would be doing with all the produce we planned to grow, and it is unreal for us to be packing these full, bountiful CSA boxes to share with you all. If you haven’t heard, our farm has been making some waves in the LA urban farming world, changing the way people see urban farms and their relationship to their communities. Our farm is now harvesting over 250 lbs of food a week for our CSA and wholesale sales, and we are using less water than an average family of four uses in LA to grow ALL that food! Our work is now going to be recognized at the upcoming Los Angeles Urban Agriculture Summit, where I will be the Keynote Speaker on Sunday, May 1.  This invitation is big for us and we really want to thank all of you, our farm trainees, and Growing Club members for being part of this project with us. Enjoy your beautiful produce this week and please come join us for our Coffee, Compost, and Conversation this Saturday!

Until next time!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

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Karin and Alex harvesting beets

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Fields of Plenty at Sarvodaya Farms

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Noy refills the feed and water for our ladies

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 bunch carrots
– 1 bunch beets*
– 1 bag snow peas*
– 1 bunch pac choi
– 1 bunch spring onion

Green Vegetables:
– 1 bunch mixed kale
– 1 bunch swiss chard
– 1 box mixed lettuce salad
– 1 bunch mibuna**

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

Fruit:
– several oranges
– several lemons*

*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. 🙂

1
Farm Update

Hello CSA members!

We reached a historic moment at the farm today. After lots of hard work for the last year and half, our farm is producing more healthy food than ever, and this month we reached a total harvest of 1000 lbs of produce for the month of March. For a farm of our size, this is quite an accomplishment, especially considering that we have reached this goal without the use of any petroleum products, tractors, or other gadgetry. We would like to take this time to once again thank all of our supporters, especially Members of The Growing Club and our CSA members for supporting this work. We really appreciate all of you in supporting us to make the changes we think our community needs. We are now looking forward to a bountiful summer. We just got nearly 400 tomato plants out of the nursery which will be planted in the next two weeks, eggplants are in, and peppers will follow soon. Expect to see the first zuchinnis in your box in about 2 weeks too!

Until next time!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Glenn, our Pasadena delivery man, picks up his boxes

Glenn, our Pasadena delivery man, picks up his boxes

Lynn packs up our beautiful carrots

Lynn packs up our beautiful carrots

Chickens roam in our beautiful pasture.

Chickens roam in our beautiful pasture.

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 bunch carrots
– 1 bunch daikon radish with edible tops
– 1 bag snow peas
– 1 bunch broccoli

Green Vegetables:
– 1 bunch mixed kale
– 1 bunch swiss chard
– 1 head lettuce
– 1 bunch mibuna*

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

Fruit:
– several oranges
– several lemons*

*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 CSA members!

Welcome to spring! Spring Equinox officially came and went, and we are so blessed to have the time and space to enjoy the beauty of spring in our farm. The wildflowers we planted last fall have finally grown up and begun to flower, and they are adding another layering of color and vibrance to the farm.  Along with the wildflowers blooming, we are seeing some wonderful (and not so wonderful) changes in our fields. The increasing heat and sunlight has made many of our vegetables grow huge (notice the 2lb heads of lettuce in your boxes and the larger size beets), but has also brought along a few issues like increased aphid pressure and caterpillar pressure. Luckily our ladybugs are hard at work chomping down on the sap-sucking buggers, so we haven’t had too much of an issue. Our farmer trainees are now entering the end of their 2nd month of training, and are continuing to build their farming skill-sets and knowledge.  In our Wednesday classroom session with them, we have now gone over the basics of soil, how to build soil health, water flows and cycles, and irrigation design and installation. By the end of the 4 months, many of them will have the knowledge it takes to develop a farm just like ours. We thank you all again for supporting this grand endeavor in urban farming, and please do come and visit.

Until next time!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Chickens enjoying our bountiful pasture

Chickens enjoying our bountiful pasture

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Wildflowers blooming in our hedge rows.

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Our team packs up the CSA boxes for the week.

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 stalk celtuce
– 1 bunch beets
– 1 bunch broccoli
– 1 bag snow peas*
– 1 bunch baby daikon (edible roots and leaves)*

Green Vegetables:
– 1 bunch mixed kale*
– 1 bunch swiss chard
– 1 head lettuce
– 1 box watercress

Herbs:
– 1 bunch parsley
– 1 bunch mint*

Fruit:
– several oranges
– several lemons*

*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. 🙂

0
Farm Update

Hello CSA members!

Another week passes by on the farm and we are the farm is growing beautifully as usual. We had a great time at our March 12 Coffee, Compost, and Conversation event. Nearly 30 people showed up and learned about composting from Compost Queen (that’s her official title now) Farmer Lynn Fang.  We also had a great conversation on “Visioning” led by another one of our graduated farmers, Alex Carbone, followed by a wonderful potluck of healthy and delicious food. We made some “major” upgrades to the farm in preparation for the event, including adding 2 more sinks (one much closer to our bathroom), a little stove to cook food, and a new “Feed the Farm” donation boxes. It was really a fun event, and we hope you all will be able to make it out to the next one on April 9.  Out in the fields, we continue to stare in awe at the bounty our team (including all the birds, bugs, worms, and microbes) have brought forth from the Earth. We love the work we do, and to have you all us customers supporting our work (and eating our delicious veggies) means the world to us.

Until next time!

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

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Eunice prepping those gorgeous beets!

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Noy and Alex washing kale for our boxes.

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Karin picking peas. They are so bountiful right now!

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 stalk celtuce
– 1 bunch beets
– 1 bunch broccoli**
– 1 bag peas
– 1 large leek*
– 1 bag rats tail radish*

Green Vegetables:
– 1 bunch mixed kale
– 1 bunch swiss chard
– 1 head Skyphos lettuce
– 1 head Romaine lettuce*

Herbs:
– i bunch parsley
– 1 bunch mint*

Fruit:
– several oranges
– several lemons*

*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. 🙂

0
Farm Update

Hello CSA members!

Spring is in the air here at Sarvodaya Farms! We had great luck this year in planting some of our spring wildflowers and other beneficial attracting plants, and now we have been graced with beautiful blooms and the plenitude of beautiful insects and birds that come along with them. The orchard ar our Pomona site has really been bursting with beautiful grass, mustards, flax, clovers and more, and the chickens are eating their full of all the goodies flowing out of that area. Walking through the orchard now is itself a calming meditation of being embraced by a gorgeous sea of green and the wonderful fragrances of all of our flowers. Our fields too are bursting with all sorts of vegetables (most of which you are already eating) and we are so excited for the upcoming summer vegetables. We are expecting zucchini and cucumber to be the first arrivals off the summer veg, and I’m sure we’ll be drowning in each of them (you will be too). The inters are enjoying their time here and the farm too (I think :)) and are doing a great job with their journal entries (read them here). Enjoy your produce as always!

Until next time!

Lupines blooming near the orchard.

Lupines blooming near the orchard.

Hands in the soil, butts in the air!

Hands in the soil, butts in the air!

The overflowing pasture of our orchard.

The overflowing pasture of our orchard.

Rishi
Founder/Farmer, The Growing Club

This week’s CSA Box

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

NOTE: There are many new items this week and it may take us a bit to update all the new item descriptions. We will update descriptions for unusual items first.

Vegetables:
– 1 giant leek
– 1 small bag peas*
– 1 bunch carrots

Green Vegetables:
– 1 bunch Kale
– 1 bunch swiss chard
– 1 head Red Lettuce
– 1 head other Lettuce*
– 1 bag celtuce Stalk*

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

Fruit:
– oranges (Large Box – 3 lbs, Small Box 1.5lbs)
– lemons* (Large Box – 2 large, Small Box – 2 small)

*LARGE 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. 🙂

0
Farm Update

Hello CSA members!

Greetings from the world of plants, chickens, and soil! We have been so busy with new developments at the farm the last few weeks, I have been unable to find the time to write these little messages to you all, but I think after some grand reorganization, we are back on track with all the small farm details. The last few weeks have seem some wonderful changes at the farm, the most wonderful has been our new class of Farmer’s in Training. Our 5 new farmers: Karin, Mona, JD, Alex, and Noy (be sure to read their Farmer Journal’s here) have turned out to be fantastic group of students and workers, and we are all enjoying having them on the farm so much. It’s warms our hearts to have such enthusiastic, curious, and diverse students at the farm, and they have all taken to farming with great ease. The farm itself is drop dead gorgeous right now, with the beauty of spring in full bloom now. The corner’s of our eyes are flooded with the beauty of blooming wild mustards, lupines, sunflower, daisy, daffodils, and more, while we remain mesmerized by our bountiful fields of produce. We hope you are enjoying the abundance of nutrient-rich greens that grace the fields currently. They are at the peak of their flavor and beauty, but won’t last too much longer. As the weather warms early this year, we are already planning for the predicted scorching summer. Tomatoes, eggplants, peppers, chilis, and more are already being started by the nursery, and we have started planting zuchinnis, cucumbers, and beans into the field. Prepare for an outstanding summer of eating as our CSA members.

Until next time!
Rishi
Founder/Farmer, The Growing Club

This week’s CSA Box

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

NOTE: There are many new items this week and it may take us a bit to update all the new item descriptions. We will update descriptions for unusual items first.

Vegetables:
– 1 giant leek
– 1 bunch beets
– 1 bunch broccoli florets (oh so good!)*
– 1 small bag peas*

Green Vegetables:
– 1 bunch Kale
– 1 bag Arugula
– 2 heads Lettuce (mixed varieties)
– 1 bag celtuce

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

Fruit:
– oranges (Large Box – 3 lbs, Small Box 1.5lbs)
– lemons* (Large Box – 2 large, Small Box – 2 small)

Seeds:
– Luffah Seeds (plant them and grow your own luffahs!)

*LARGE 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. 🙂

0

Hello CSA members!

We had a very exciting week out the farm! This week we had 3 new interns start in our farmer training program, and 2 more interview. All of our intern candidates have been exceptional and we are looking forward to training them for the next few months and having them become part of our community. The farm is growing beautifully with all of the winter greens and vegetables, and we are beginning to prepare for the summer season (which looks like it may come extremely early). The warm weather this week has been very worrying, and we are hoping for a drop back to some cooler temperatures next week. Either way, we are planning for an early spring and will be planting some summer crops within the next few weeks.

We are very excited this week to host our 3rd Coffee, Compost & Conversation event on Saturday, we hope you will join us for the event. We have had a really fun time at the last two, and this time we are scaling up a bit & are happy to be having the event on the weekend when more people can attend. We hope you will join us for the event, and enjoy your produce this week!

-Rishi

This week’s CSA Box

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

NOTE: There are many new items this week and it may take us a bit to update all the new item descriptions. We will update descriptions for unusual items first.

Vegetables:
– 1 daikon radish
– 1 russet potato (from a local farm)
– 1 bunch beets
– 1 bunch turnips
– 1 bunch chinese broccoli
– 1 Sarvodaya salad mix*

Greens:
– 1 bunch Premier kale
– 1 bunch red russian kale
– 1 bag arugula
– 1 bunch bok choy*

Herbs:
– 1 bunch cilantro
– 1 bunch parsley*

Fruit:
– 1 lb sweet limes
– 2 lemons
– 1 lb grapefruit*

*LARGE 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 to 2 inches 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. 🙂