Our Blog

Farmers’ Note

Hello Growing Club Members & CSA members!

This week has been been all about change at the farm. This Monday, we had our new team of Farmer Trainees start their official time at the farm, and it has been exciting, joyful, and disorienting to have so many new faces at the farm. Our graduating class has been doing a great job of helping to train the new class in learning all of the regular farm maintenance tasks, while our staff has been working on a more managerial level to make sure we still get things done that need to be done. Our team and I are looking forward to a rich and rewarding next 18-weeks with the new trainees, and hope we can make their experience on the farm both educational and fulfilling.

We are also making some major changes to the physical structure of the farm. For the past several weeks, we have been working on a major revamp of our irrigation system. Our current system was setup somewhat haphazardly during our early months at the farm, and I realized it was time to give everything an upgrade. The new system should be much easier for us to use and more effective in delivering water when and where we want it. We are also getting ready to (finally) put in fruit trees and California natives throughout the farm to provide perennial habitat areas and attract a diversity of pollinators and beneficial insects. Putting in more trees has been our dream since we first arrived on the farm and now that we have long term security, we are finally getting to it. Lastly, we are moving and expanding our nursery area to make room for expanded vegetable seedling production and to start sprouted lentil and micro-green production. This expanded nursery will help us keep our growing beds full, and we hope to use part of it to make seedlings available to our members and community. All of these improvements will make the farm and our training program much more rich and immersive, as we continue to walk towards our goal of a true model ecological urban farm.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

It has been so cold on the farm, Brooke exchanged her uniform of shorts for…pants!

We welcome the warm morning sun.

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 root medley (beets, turnips, carrots)
– 1 bunch broccoli heads
– 1 large daikon radish (eat roots and leaves)
– 1  bunch sweet potato
– 1 bunch yukina savoy/bok choy
– 1 Sarvodaya salad mix
– 1 bunch red russian kale
– 1 bunch swiss chard

– 1 bunch cilantro
– 1 bunch lemons

– 2 lbs assorted fruit (Cara Cara oranges and apples from Sweet Tree Farms; sweet limes from The Growing Home)

Small Box

– 1 bunch red russian kale
– 1 Sarvodaya salad mix
– 1 large daikon radish
– 1 bunch bok choy
– 1 box Growing Home Kabocha *not pictured
– 1 bunch root medley (carrots, turnips, beets)
– 1 bunch broccoli *not pictured

– 1 bunch lemons

– 1 lb assorted fruit (Cara Cara oranges and apples from Sweet Tree Farms; sweet limes from The Growing Home)

Ayurveda Tips for a Health

By Jennifer Vivanco

Winter cold increases your vata, it is necessary to maintain a balance among the 3 doshas throughout the year to stay healthy. Vata dosha is the energy that controls bodily functions such as heartbeat, blinking, breathing and blood circulation. If this dosha is not balanced, you can experience fear, anxiety, colds, joint pain, and insomnia. Spices that are hot can pacify your Vata and can provide you with the warmth and energy required for the cold winter seasons. You can season your foods with spices like cloves, fennel, black pepper, ginger, garlic, nutmeg, oregano, basil, cumin, cinnamon, and turmeric to beat the cold. Use chilli powder, cayenne pepper, and horseradish in moderation.

Adding a vata pacifying tea to your diet may help keep the body at balance during the winter season. Try the CCG tea:

Ginger, a potent stimulant, relieves phlegm and mucus from the lungs, relieves gas, and encourages sweating and the elimination of wastes through the skin. Cumin synergizes well with ginger, performing most of the same functions; it cleanses the blood also. While ginger and cumin have a heating tendency, coriander is cooling. It provides the cooling balance to both herbs while performing most of the same actions; it is also a diuretic.

1/4 tsp roasted cumin seeds
1/4 tsp roasted coriander seeds
1/4 tsp grated dried ginger
2 cup boiling water

Warm a teapot by rinsing with hot tap water.
Place seeds and ginger into the warmed pot and cover with boiling water

Jennifer Vivanco is currently a student of Ayurvedic Medicine at Southern California University of Health Sciences studying under a group of Ayurvedic Medical doctors. She will be graduating as an Ayurvedic Educator April 2017 , and as an Ayurvedic Practitioner April of 2018. Ayurveda is the science of life, which teaches us how to keep the body, mind, and spirit at balance and in health.

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. 🙂