Hello Growing Club & CSA members!
First, a quick follow up on the on-going developer saga next door: As I mentioned last week, we are now awaiting the developers appeal of the non-decision made by the Planning Commission last week. The company has 20 days to appeal, otherwise they may choose to start the whole process over again with a different development plan (or possibly do nothing). Meanwhile, we gathered a few people together to present our issue to the City Council, which would decide upon the appeal. We had a few people show up to Monday’s City Council and present our point of view during the open Public Comment period. The City Council is not required to respond during Public Comment, so we essentially just introduced our issue to them in case the appeal does come through. Now, we wait.
On the farm, we had quite an amazing (and hectic) day. This week we started our interview process for our new farmer training applicants. We have had four come by so far, and they have all been terrific, so I’m sure we’ll have a difficult time deciding on who to bring in. We also had one of our most fantastic harvests today; I think we harvested around 400 pounds of fennel, lettuce, Egyptian onion, leeks, beets, and more. It was really quite astounding to see that much produce come off the farm in one day, and a testament to the ecological techniques we follow. 95% of our fertility come from compost, we haven’t sprayed even neem oil for a month or two, and we are doing this all while training people how to grow food. Wow!
Until next time,
Founder/Director, The Growing Club
(Please click each item below for a larger photo, description, and preparation instructions.)
Notes for This Week’s Box
– 1 bunch Egyptian onions
– 1 bunch cilantro
– 1 lb oranges
– 1 lb Pakistani mullberry
– 1 bunch Egyptian Onion
– 1 lb loquat
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. 🙂