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Farmers’ Note

With the seasons quickly changing once again, things have been quite busy at the farm! Farmer Rishi will be back next week for his weekly update. In the mean time, we hope you are enjoying the cooler weather and the changing of produce that go with it.

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:
– kale
– squash
– eggplan
– salad box
carrots
– Indian long radish
water spinach
– micro greens

Fruit:
– pomegranate
jamun

Herbs:
– bay leaf and curry leaf
cilantro

Small Box

Vegetables:
– kale
– radish
– micro greens
water spinach
– salad box
carrots

Fruit:
jamun and persimmon

Herb:
bay leaf

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.

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