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Farmers’ Note

Hello Growing Club Members & CSA members!

Boy oh boy what a busy past two weeks it has been. I was hoping to get some rest during this cold and rainy season, but the farm and farm politics have been keeping my schedule and my mind full. One of the reasons I got into farming was because I was hoping to live a enjoyable and relaxing life, but that doesn’t seem to part of the deal for us urban farmers. In the past month, we received word that the large empty lot next to us was going to be developed into 14 gargantuan townhomes that threatened to cast shade over our vegetable fields. As soon as we received the letter, our whole team went into a frenzy to figure out how we could limit this development so it would not pose an existential threat to our gardens. We researched, organized, and rallied, and put together a plan for how we could legally oppose the development. Luckily, Pomona’s zoning codes were written in our favor, and not the developers. Last night, many of our neighbors, supporters and our team showed up to the Pomona Planning Commission Meeting, and spoke our against the proposed development. The response from the commissioners was loud and clear; development of empty and barren land is a good thing, but development which does not take into account the will and well-being of the neighborhood is not development, but profiteering. We are hopeful that this project will no longer pose a threat to our Pomona garden.

On much brighter note, the past two weeks we have been interviewing new applicants for our Urban Farmer and Composter Training Program. We at first we were worried that we would not receive enough applications, but it turned out everyone was waiting to turn in their application at the last moment. We received an incredible 19 applications for our program, most of them from incredibly talented, diverse, and determined people. Each applicant who made it through the initial review round was asked to come in for two interview days on the farm, and we had a wonderful time meeting each of them. The problem, however, was deciding how to choose 9 people from such an incredible pool of applicants. After much deliberation, we have made our decisions and will be announcing our new Farmer Trainees within the next week. We are all so excited to have another class of trainees coming through our program, and again sad that some of the current trainees time on the farm is coming to a close.

P.S. Although I didn’t get time to publicize last week’s Weekly Farm Update, it has been published. See below for last week’s Farm Update. Krysta took some great photos last week that you should all see.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Smiles in the rain.

Prospective interns help with new irrigation lines for the farm.

Farmer Rishi teaches others about irrigation on the farm.

Farmer Trainee’s Journal

This week’s CSA Box

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

Notes for This Week’s Box

Large Box

– 1 bunch beets (eat roots and leaves)
– 1 bunch collard greens
– 1 bunch daikon radish
– 1  box kabocha squash
– 1 bunch yukina savoy
– 1 Sarvodaya salad mix
– 1 bunch mixed kale (red russian kale and Lacinato)
– 1 bunch bok choy

– 1 bunch onion chives
– 1 bunch lemons

– 2 lbs assorted fruit (cara cara oranges, sweet limes, apples)

Small Box

– 1 bunch mixed kale (red russian kale and lacinato kale)
– 1 Sarvodaya salad mix
– 1 bunch daikon radish
– 1 bunch bok choy
– 1 bunch fingerling potatoes from Weiser Faimily Farms *not pictured
– 1 bunch mibuna *not pictured

– 1 lemons

– 1 lb assorted fruit (cara cara oranges, sweet limes, apples)

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.

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. 🙂

Comments ( 1 )

  • Kayla Causey says:

    Great job guys! That’s amazing you were able to have such success with the city. 🙌 It’s encouraging to see a “small” farm stand up against big developers!

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