Hello Growing Club & CSA members!
This morning I woke up to find the sun shining, and I finally had some sense that my world is coming back into order. It might just be that I’ve grown tired of the cloudy days and the rainy weather (4 months of clouds is far too long for this Socal born farmer), or it might be that the farm is coming out of a quirky adolescent stage. All winter we’ve been turning the farm upside down the new projects like the nursery, irrigation changes, bed extension and standardization, and mulching, and I’m beginning to finally see an end to these major renovations. We have also found our step with the new farmer training class, after an initial adjustment period getting used to the much larger class we took on this round.
All of these changes put some hep in my step today, and looking over the fields of gorgeous produce, I am feeling optimistic for the farm’s future. As we are the pioneers of modern urban farming in Los Angeles, we often find ourselves unsure of where we are heading and which direction to make our path, but for now we are held steady by the comfort of the beauty which we work to create and spread.
On a different note today, I’d like to share this video that was made at our farm by our friends at Kiss The Ground. They came by to the farm last week to ask me about soil, climate change, and the work that we are doing at Sarvodaya Farms, and made this beautiful video to share our message.
Founder/Director, The Growing Club
(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!
– 1 bunch bay leaves
– 1 bunch cilantro
– 2 lbs citrus fruit (oranges and lemons)
– 1 bunch bay leaves
– 1 lb assorted citrus fruit (oranges and lemons)
-1 qt water or vegetable stock
-3 TB high quality unsalted butter
-salt to taste
-1/4 of lemon squeezed
How 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.
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
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.