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Farmers’ Note

Hello Growing Club Members & CSA members!

Although I’ve been enjoying the rainy days and cool weather on the farm, I am feeling ready for the longer and warmer days of spring. Last week, I placed our seed orders for our Summer Season, and am so excited for the bountiful fruits of summer. We’ve been hard at work all fall and winter making some major upgrades to the farm, including a beautiful new expanded nursery setup, new irrigation systems, extending beds, and new beds. We are oh-so ready to fill the fields with tomatoes, zucchinis, peppers, eggplant, and more.

Planting work on the farm has also been very slow with cold weather, with many of our current crops having been in the fields for over 3 months. I’m hoping it will warm up so we can get the new interns some practice in starting seeds, clearing beds, and transplanting, as these are some of the primary skills they need to learn while on the farm. I know once the season gets going, we will be very quickly turning over beds to warm weather crops and they will keep us busy all the way till fall.

Until next time,

Farmer Rishi
Founder/Director, The Growing Club

Photos of the Week

Organic material waiting to be composted.

A chicken enjoys the fully grown cover crop.

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 mixed kale
– 1 Sarvodaya salad mix
– 1 bunch collards
– 1 bunch large daikon radish (eat roots and leaves)
– 1  bunch nopales
– 1 bunch broccoli greens
– 1 bunch root medley (carrots, turnips)
– 1 bunch mustard greens
– 1 box pumpkin

– 1 bunch garlic chives
– 1 bunch watercress

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

Small Box

– 1 Sarvodaya salad mix
– 1 bunch fingerling potatoes from Weiser Family Farms
– 1 bunch broccoli greens
– 1 bunch Daikon (eat roots and leaves)
– 1 bunch root medley (carrots, turnips)
– 1 bunch nopales

– 1 bunch garlic chives

– 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

Ghee is all time favorite medicine, and it easy to make.  It is nourishes all of the bodies tissues, and it is rich in flavor. Ayurveda recommends consuming ghee in the winter for warming the body, but it’s an all year medicinal fat.
High quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.

It’s easy to make ghee at home. Good quality ghee can be made from organic, grass-fed, unsalted butter.

To make ghee, use 1 pound of butter. Slowly melt the butter in a pot, using a low flame, once the butter has melted you can bring the flame to medium. Let it simmer until till you see the lactose forming on the top, it looks like a foam and floats on top of the melted butter. Start removing the foam with a slotted spoon until you only see the golden brown liquid. Then you can strain it with a fine sieve or cheese cloth. Now you have lactose free ghee for cooking 🙂