Hello Growing Club Members & CSA members!
Hope you all have stayed safe and dry despite the wet and wild weather. The new interns usually come to the farm, rain or shine, freezing or sweltering. That’s just the nature of farming. However this week, Mother Nature gave us a few surprises! As many of you are aware, LA is experiencing its wettest winter in years, with 14.33 inches of rain since October, or more than 200% of average! The rain keeps on falling, but the farm keeps on growing.
On Friday, even though the rain descended in torrential spurts, it did not stop interns from assembling seed tables, taking down beds, organizing seeds, and planting. The new interns are a great addition to the farm, and it is amazing to see the diversity of personality and interests that enrich the farm.
Regrettably, flood-like conditions and pouring rain caused interns and staff to stay home on Monday. Despite the unusual events, the interns are still in high spirits and are learning more each week. It is empowering to see the old interns teaching and instructing the new interns – demonstrating the knowledge they have acquired over their internship. It is great to see how far they have progressed in just a few short months. I look forward to seeing the growth we will have over the coming weeks, with both plants and people.
Until next time,
Founder/Director, The Growing Club
(Please click each item below for a larger photo, description, and preparation instructions.)
Notes for This Week’s Box
– 1 bunch red russian kale
– 1 Sarvodaya salad mix
– 1 large bok choy
– 1 bunch large daikon radish (eat roots and leaves)
– 1 bunch sweet potato
– 1 bunch fingerling potatoes from Weiser Family Farms
– 1 bunch red mustard
– 1 bunch pea greens
– 2 lbs assorted citrus fruit
– 1 bunch cilantro
– 1 lb assorted citrus fruit
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
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. 🙂