Our Blog

Farmers’ Note

Hello Growing Club & CSA members!

The beets are getting fat, we harvested 50 lbs of broccoli heads yesterday, and 50 pounds of sugar snap peas today. What does it all mean? It means spring has sprung baby! The nights and soil are warm, and the plants are beginning to pop like they’ve been drinking Spirulina flavored kombucha. This time is always exciting for us as farmers, as we love to see the fields bursting with produce (check out the photo of the single mutant-big romanesco below), but it also signals the beginning of the summer churn. From now on, we will be a in a race to keep up with our plant friends as they pump out their delicious goodies. The first set of zucchinni’s went in today, the tomato seedlings are 3 inches tall, and the peppers, eggplant, and okra are just popping up in the nursery. It is going to be a beautiful summer.

In other news, we are getting ready to celebrate the graduation of our previous class of Farmer Trainees (we got a bit late setting their graduation date). Invites have been sent out to all Growing Club Members, CSA Members, and past Farmer Trainees and we are grateful to celebrate the matriculation of another successful class. This class has had some real stars and we are excited to see where they take what they’ve experienced on our farm. Congratulations to Krysta, Cindy, Susan, Brooke, and Cecile!

We have also opened the application for the next round of our Farmer Training Program, which will start on May 8. Applications are due April 14 and can be found at the Farmer Training link in the menu above.

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!

Large Box

– 1 bunch red russian kale
– 1 Sarvodaya (arugula) salad mix
– 1 broccoli head
– 1 bunch mibuna
– 1  celtuce stalk
– 1 bunch radishes and leaves
– 1 bunch sweet peas
– 1 Chioggia beets

– 1 box watercress
– 1 bunch cilantro

– 2 lbs citrus fruit (oranges and lemons)

Small Box

– 1 Sarvodaya (arugula) salad mix
– 1 bunch celtuce
– 1 bunch assorted kale
– 1 bunch Chioggia beets
– 1 bunch mibuna
– 1 bunch mibuna

– 1 bunch cilantro

– 1 lb assorted citrus fruit (oranges and lemons)


-1 qt water or vegetable stock
-3 TB high quality unsalted butter
celtuce stalk
-salt to taste
-1/4 of lemon squeezedHow to prepare:
With a sharp knife, peel the stalk so the light green translucent part is showing. (celtuce tastes bitter raw so make sure to cook it first!)
Next bring 1 quart of water or vegetable stock to a boil. Add the celtuce and cook for 10-15 minutes, or until tender when pierced. (Do no over cook the celtuce – because it will fall apart!) Remove the celtuce from the water or broth and pat dry with a clean towel. Heat 3 TB high quality unsalted butter in a saute pan, when the butter begins to brown, add the peeled celtuce and cook When it begins to brown add the celtuce and cook, turning occasionally, until lightly browned on each side. Remove the celtuce from the pan and keep warm while you quickly cook the leaves, for about thirty seconds or until wilted. Place the wilted leaves on a plate, place celtuce stems on top of leaves. Add lemon to the remaining butter in the pan, swirl to warm through. Pour some of the lemon butter over the celtuce leaves and stem, add salt to taste,  and enjoy immediately.

Place the leaves on the plate, top with the celtuce stems, then add the lemon to remaining butter in the pan, swirl to warm through. Drizzle on some of the lemon butter and serve immediately, finishing with a touch of salt.

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
Following a vata-balancing diet and routine throughout the winter, as it is Vata season. Vata qualities are dry, light, cold, rough, and Mobile. To pacify and help balance Vata favor sweet, sour, and salty foods. The diet should include plenty of fresh, warm, well cooked, and unctuous (oily) food as Vata is cold and dry.