Our Blog

Farmers’ Note

As we wind down the CSA and the Farmer Training Program starting this month, I am taking the time to look back on the birth and development of our farm, and remember and be grateful for all the learning and growth that has occurred here. To think that just 3 years ago, this land was a barren and desolate place, is to remember the power we have to transform our world. Unfortunately, our dominant culture mostly uses this power in the wrong ways. The farm, however, has been most powerful as an example of how people, animals, plants, insects, and microbes, working together in balance, can create beauty and live in harmony.

Today the farm is buzzing in its beauty. The cooler weather has brought the soil back to life, allowed the plants to stretch out their leaves in comfort, and we humans to tend for our community without sweating a storm. The pace of work has quickened without the debilitating heat, but the stress of work has lessened as we can focus on something other than our exhaustion. In these final weeks, I’m so glad to be able to offer our CSA members a final few boxes of beautiful produce during this celebratory season. I hope you all relish each bite of the fat of our farm.

Farmer Rishi

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

– Chinese broccoli
– pumpkin
– potatoes
– squash
– radish bunch
– bok choy
– arugula box
– microgreens

– guava
– persimmon

– Egyptian onion

Small Box

– bok choy
– carrots
– pumpkin
– potato
– arugula box
– microgreens

– guava

– 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.