Our Blog

Farmers’ Note

Hello Growing Club & CSA members!

I’m going to start today’s note on serious subject. Late in 2016, we were informed that a developer had put forward a proposal for 14 townhome units on the property directly adjacent and south of our farm. This development poses several serious problems for the farm, and we have been organizing with our neighbors and our local community to oppose the development since we learned of it. In January, we had a very successful showing at the first Public Hearing on the project, with the Planning Commissioners asking the developer to respond to the communities concerns and come back in a few months with a new development plan. Well, the new development plan just came in, and it is almost exactly the same as the old one. The city has scheduled a new Public Hearing on the project for NEXT WEEK, Wednesday, April 12 at 7pm in the Pomona Council Chambers, and we are again organizing our community to oppose the development as it is. If you are available this day, and are willing to help, I ask that you join us and support the farm, our neighborhood, and our community. If you plan on attending, please email me directly at rishi@thegrowingclub.com and I will forward you details. Thank you in advance to those who can come.

Back to a happier note:
For me, the farm has long been a happy place. Unlike most people I know, I look forward to waking up early on Monday, because I know I’ll be out in the fields (okay maybe mostly the nursery right now) playing with my plant friends and our Farmer Trainees. If I’m away from the farm for even 3 days, I miss it and start longing to go back. It is only recently, however, that I’ve realized what a happy place the farm is to so many others, especially our Farmer Trainees. I love to hear the stories of little Sabi (the youngest of the Poareo family – see their Journal Entries below) waking up before everyone else on farm days because he is so excited to go to the farm. And I love the story Traci (see her Journal Entries below too) told me today about how she feels like she stands up straighter when she’s telling other about the farm. I love that Alexis is sharing her box with her friends (who said it has been the best CSA they’ve had ūüėČ ), and learning to eat all the vegetables she’s not familiar with. I know that not everyone will fall in love with our farm, and that many people today don’t even like going outdoors, but for our group of outcasts, it really is a special place where we can come to enjoy, learn, eat, work, and relax (often all at the same time). I really hope that everyone reading this can find the time to come and visit us, we’d love to send you home with some of our peace and joy (btw – there is a Coffee, Compost and Conversation at the farm this Saturday! A perfect time to visit).

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

See the notes below about celtuce!
Tip: Use the swiss chard stalk the same way you would use celery in soups and stews.

Large Box

Р1 bunch beets
– 1 bunch lettuce
–¬†1¬†cabbage head
Р1 bunch onion
Р1  bunch lacinato kale
– 1 bunch celtuce
Р1 bunch rainbow carrots
Р1 fennel bulb

Р1 bunch mint
Р1 bunch cilantro

– 2 lbs citrus fruit (oranges and lemons)

Small Box


Р1 bunch celtuce
Р1 bunch red radishes
–¬†1 bunch lettuce
Р1 bunch beets
– 1 bunch lacinato kale
– 1 head broccoli/cauliflower/cabbage (brassica medley)

– 1 bunch cilantro

– 1 lb assorted citrus fruit (oranges and lemons)

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. ūüôā