Our Blog

Farmers’ Note

Hello Growing Club & CSA members!

I’m a little crunched for time today, since I have to prepare for a presentation tomorrow at the Farm Blitz Conference in Claremont. I did want to mention to everyone that The Growing Club received a wonderful award today from both the California Senate and California Assembly, recognizing our work in the field of waste management at our farm. As many of our know, our Composting Program at the farm diverted nearly 30,000 lbs of food waste from landfills last year. Compost Queen Lynn is truly a queen and we are so happy that her efforts are being recognized at a government level. I’ll be uploading some pictures of the award to our Instagram @thegrowingclub soon, so follow us and check it out! Enjoy your fresh produce this week, the radishes are really delicious!

Until next time,

Farmer Rishi
Founder/Director, 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.)

Notes for This Week’s Box

Large Box

– 1 bunch red russian kale
– 1 Sarvodaya salad mix
– 1 bunch daikon greens
– 1 bunch carrots
– 1  bunch turnips
– 1 bunch broccoli
– 1 head bok choy
– 1 bunch lacinato kale

– 1 bunch watercress
– 1 bunch cilantro

– 2 lbs assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

Small Box

– 1 Sarvodaya salad mix
– 1 bunch broccoli
– 1 head bok choy
– 1 bunch red radish/turnip
– 1 bunch red russian kale
– 1 bunch beets

– 1 bunch cilantro

– 1 lb assorted citrus fruit (Blood oranges and lemons from Sweet Tree Farms)

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. 🙂

Jennifer’s Ayurveda Tip
Winter is considered vata season. Winter means dampness, cold, wind, and dryness these conditions can imbalance your constitution. To pacify and balance your body you can eat heavier, oilier, and a more substantive diet. Favor sweet, sour, and salty foods. Eating seasonal vegetables that are well cooked, warm soft foods, that are well spiced will help keep you balanced.