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Farmers’ Note

I think I speak for everyone at the farm when I say I am totally done with Summer. The heat waves this summer have been really brutal and this end of October oven is really not enjoyable for us. I’m pretty lost as to what to plant in this weather, though my guesses so far have been okay. I’ll be gone to the Bay area this weekend for a few days and I’m hoping that when I’m back it he cooled down a bit.

I hope everyone is staying cool and enjoying some relaxing time indoors during this week. Please get your relaxing in now so you have energy to plant many trees this fall. They are our only hope for reversing these alarming weather trends.

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

– kale
– pak choy
– eggplant/zucchini
– salad box
– long beans
– Chinese broccoli
– radish
– daikon micro greens

– pomegranate
– persimmon/guava

– chives

Small Box

– Chinese broccoli
– radish
– daikon micro greens
– pak choy
– salad box
– mustard greens

– pomegranate

– Egyptian onion


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.