Category: Weekly Farm Update

Farmers’ Note

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

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

Farmer Rishi
The Growing Club

Photos of the Week

 

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– zucchini
– tomatoes
eggplant
beets
– nopales
– gita long beans
– kale
– shishito pepper basket

Fruit:
– mangoes
– fig, falsa, jujube assortment

Herbs:
– basil
– garlic chive scapes

Small Box

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

Fruit:
– fig, falsa, jujube assortment

Herb:
– basil

Notes

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

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

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

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

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

Farmers’ Note

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

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

Farmer Rishi
The Growing Club

Photos of the Week

 

Farmer Trainee’s Journal

This Week’s CSA Box

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

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

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

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

Herbs:
– basil
– garlics chive capes

Small Box

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

Fruit:
– grapes

Herb:
garlic chives scapes

Notes

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

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

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

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

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

Farmers’ Note

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

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

Farmer Rishi
The Growing Club

Photos of the Week

 

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

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

Fruit:
– grapes, figs, jujubes

Herbs:
– basil
– garlics chive capes

Small Box

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

Fruit:
– grapes, figs and jujubes

Herb:
garlic chives scapes
– extra: basil

Notes

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

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

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

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

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

Farmers’ Note

After many months of being busy with wedding planning and worried by the neighboring development, my life at the farm has finally returned to a relative peace. The last week, I’ve had time to re-introduce my full attention to the farm, the farmer trainees, and all of the beautiful living beings at the farm, and it feels incredibly soothing to be in this space again.

We had a beautiful weekend on the farm as well, with two events/concerts being held at the farm on Saturday. First, with our Brews and Blues event, we shared some delicious beer from Homage Brewing in Pomona with our guests as we listened to some great music by the local band, The Half-Measures. In the evening, we hosted a concert organized by my brother with the Indian Classical and Fusion group, Paul Livingstone and the Arohi Ensemble. Around 50 people gathered at the farm at night with blankets, picnic baskets, food and drink to listen to music under the stars and enjoy each others company. It was really a beautiful night (video on our Instagram).

I hope to see many more of you at the farm in the coming months! Please do visit and enjoy your vegetables this week!

Farmer Rishi
The Growing Club

Photos of the Week

 

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– squash
– large tomatoes
– cherry tomato basket
– kale
– gita beans
– cucumber
yam leaves
nopales

Fruit:
– grapes, figs, jujubes

Herbs:
– basil
– garlic

Small Box

Vegetables:
– squash
– nopales
– assorted tomatoes
– gita beans
– kale
– cucumber

Fruit:
– grapes, figs and jujubes

Herb:
– basil

Storage Instructions

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

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

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

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

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

Farmers’ Note

I’m back! Actually, I’ve been back for over a week, but I’ve been re-accustoming myself to the LA urban farming life, and so I didn’t get to writing a message last week. First, I’d like to thank Katie and Sara, who have been covering many of my responsibilities while I’ve been gone (including writing this Farmer’s Note). I think you all would agree they did a great job. As many of you know, I am now married to the wonderful Farmer (wanna-be) Arthi. We had (what Indian people call) a super-fantastic wedding with all sorts of dancing, laughing, and an un-countable number of pictures (there are some on my Facebook if you’re friends with me – Farmer Rishi Kumar). The wedding was followed by a very relaxing honeymoon in Baja, where we both got a serious tan (do you still call it a tan when you turn the color of burnt toast?).

While we were away, we were both able to clear our minds of many of the entanglements we have been in in LA, but as soon as we returned my mind went straight-back into “fight development” mode. Luckily, I received new and amended plans on Wednesday, which showed a new building layout that drastically reduced the shading effect on the farm. After all the high-drama over the past 9 months, the plan was approved on Monday evening by the City Council without much excitement. While having high-density housing next-door isn’t our ideal situation, we are happy to have found a middle ground which won’t damage the farm too much.

There are other changes coming to the farm which I will keep you all abreast of as well, but I think that was a lot to share for one journal! Enjoy your tomatoes! Aren’t they the best?!?!?!?!

Farmer Rishi
The Growing Club

Photos of the Week

 

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– squash
– shishito pepper basket
– tomatoes
– amaranth
– gita beans
– cucumber
– cherry tomato basket

Fruit:
– grapes and figs
– jujubes

Herbs:
– onion
– basil

Small Box

Vegetables:
– squash
– eggplant
– shishito pepper basket
– gita beans
– tomatoes
– cucumber

Fruit:
– grapes, figs and jujubes

Herb:
– basil

Storage Instructions

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

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

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

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

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

Farmers’ Note

Hello Farm Supporters!

Don’t you just love summer? Okay, maybe not the 100+ degree temperatures (or maybe you do), but all the tomatoes! Ripening right before your eyes! This week’s CSA box is not only vibrant in color but texture as well. I’m really enjoying the mellow star shishito peppers blistered in a cast iron skillet, grilling eggplant and zucchini, and popping those sweet cherry tomatoes with basil right into my mouth for a refreshing snack. How have you been enjoying your summer produce? Let us know what recipes you’ve been making!

Sincerely,
Sara
The Growing Club

Photos of the Week

 

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– zucchino rampicante squash
– shishito pepper basket
– eggplant
– dandelion greens
water spinach
– cucumber
– tomatoes
– cherry tomato basket

Fruit:
– grapes
– figs

Herbs:
– bunching onions
– basil

Small Box

Vegetables:
– zucchino rampicante squash
– water spinach
– shishito pepper basket
eggplant
– tomatoes
– cucumber

Fruit:
– grapes

Herb:
– basil

Storage Instructions

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

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

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

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

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

Farmers’ Note

Hey Farm Supporters!

I’ll keep it short today, but just wanted to let you know a couple things to put on your calendars:

  • August 7th is the Pomona City Council meeting, where they’ll decide if the proposed development next door can proceed as is or would need to be adjusted.  Please consider attending if you can.
  • August 12th is our monthly Coffee, Compost and Conversation.  Bring something to throw in the pile and a dish to share!

We hope your week is going swimmingly and you’re enjoying the summer bounty as much as we are.  Get ready for long beans and okra soon.

Farmer Katie

The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– zucchino rampicante squash
– shishito pepper basket
– nopales
– large tomatoes
– cucumber
– salad box
– cherry tomato basket

Fruit:
– grapes
– figs

Herbs:
– bunching onions
– garlic

Small Box

Vegetables:
– zucchino rampicante squash
– amaranth
– shishito pepper basket
– nopales
– large tomatoes
– cucumber

Fruit:
– grapes and figs box

Herb:
– bunching onions

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!

It seems like every time I visit the farm, the fields are just about bursting at the seams. Just when you think the zucchini can’t take over the walkway any more, they spread out an extra foot or two 1 week later! I even spotted the first handful of ripe figs, surprisingly untouched by the buzzing beetles everywhere.

While the long hours of the beating sun have been feeding the crops, shooting at a rapid pace, I’ve caught the farm cats lazing about more than usual. I even find myself slowing down as the hours go by and the sun gets stronger. Nevertheless, it’s a satisfying feeling harvesting all of summer’s bounty. I take a tip from the farm cats and reward myself with a short nap after a morning at the farm.

Sincerely,
Sara
The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– squash
– amaranth
– kale
beets
– assorted tomatoes
– cucumber
– baby boy choi
– mellow star peppers

Fruit:
– 2 lbs assorted stone fruit
– grapes

Herbs:
– dandelion
– red bunching onion

Small Box

Vegetables:
– squash
– chard
– kale
beets
– assorted tomatoes
– cucumber

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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

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

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

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

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

Farmers’ Note

Hello Growing Club & CSA members!

It’s been our first really hot week of the year and we’ve got the tomatoes to show for it. Our moringa trees are shooting up and the yam leaves and water spinach don’t seem to mind at all. This week was our first harvest of peppers too! They’re called Mellow Star and, hence the name, don’t have any spice and are great in a salad, stir fry, or tempura.

It’s amazing how different the farm looks between winter and summer–I called it a “hedge maze” to someone today, with all it’s tall trellised plants. The volume of organic matter is just so much higher when plants getting all the extra sun energy from these long days. It becomes a harder to see the length of the farm and call to someone but fun to turn a corner and see a cat lazing under a shady trellised cucumber or find a twisty rampicante hiding in plain sight. There’s always some beauty to appreciate and some change to anticipate.

Sincerely,
Farmer Katie
The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– squash
– kale
– lettuce box
yam leaves
– assorted tomatoes
– cucumber
– baby fennel
– eggplant
peppers

Fruit:

– 2 lbs assorted stone fruit

Herbs:
– basil
– mint


Small Box

Vegetables:
– squash
– kohlrabi
– lettuce box
yam leaves
– assorted tomatoes
– cucumber
peppers

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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

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

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

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

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

Farmers’ Note

Hello Growing Club & CSA members!

As many of you know, we are now just a week away from my wedding to my longtime partner, Arthi. Arthi and I started dating many years ago, at pretty much exactly the same time I started to be interested in farming, and she has seen me and supported me through many gardens and farms. Throughout our relationship, everyone has always asked her how she puts up with all my farming weirdness, to which I’ve always responded, “is it weirder to be weird or to love someone that’s weird?” I think it’s the latter.

To celebrate our marriage, I will be leaving my other wife (the farm) for a whole 3 weeks (starting Saturday), which for me is a difficult thing to do. I know Arthi will have to try to distract me from thinking about how our plants are doing, whether their are enough tomatoes, and whether the chickens are okay, but she’s pretty good at that now. I think some time away will actually do me good, especially after all of the recent stresses, and I’m so happy to have so many wonderful people working at the farm to keep everything running while I’m away.

I hope you all have a wonderful August and enjoy all the wonderful summer bounty of our farm! I’ll be dreaming of the heirloom tomatoes and eggplants your enjoying, so please savor every bite.

If you have any questions or concerns while my mom and I are away, please email Katie at katie@thegrowingclub.com.
Until next time,

Farmer Rishi
The Growing Club

Photos of the Week

Farmer Trainee’s Journal

This Week’s CSA Box

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

Large Box

Vegetables:
– squash
– amaranth
– lettuce box with purslane and sunflower
– water spinach
– baby fennel
– chard
– cabbage
carrots

Fruit:

– 2 lbs assorted stone fruit

Herbs:
– basil
– moringa

Small Box

Vegetables:
– squash
– water spinach
– lettuce box with purslane
– broccoli greens
– carrots
– cabbage

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Note: It is not recommended to consume too much raw moringa at once due to its strong cleansing properties.

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.