Hello Growing Club & CSA members!
This morning I looked up to the sky and was surprised to see that the clouds had decided to hang out for yet another day. Not that I mind the pleasant cool weather, but we did such a good job planting out our summer vegetables the last few weeks and I feel like they deserve a little more warmth than they are getting. This year has definitely been much, much cooler and wetter than last year, and I’m not sure if I should be concerned by the wacky fluctuations or if I should just enjoy a respite from the heat. I know by this time last year everyone on the farm was already at the dripping-sweat-from-their-eyelids stage.
More important than the current weather is that our new Farmer Training Class started this week! Our wonderful new crew includes Angelita, Darren, Dawn, Will, Kim, Iris, Emy and Reshama, who will have their first blog posts up soon! As many of you know, we made some major changes to the Farmer Training Program with this class, and I’m excited to see how those changes turnout. With this class, we are trialing a two-week orientation to introduce them to the basic operations and methods of the farm, and so far it’s going great. On Monday, the new trainees got to meet each other, and then I took them on a long tour of the farm, explaining our history, development, focus, goals, and layout. Today, trainees spent some time doing some cleanup around the farm while our previous class did the CSA harvest, and then the new class got their introduction to harvesting class with Farmers Manju and Katie. This Friday, they’ll be continuing their orientation with a class from me that I call “Farm as Ecosystem” and Katie will be going over growing bed preparation and transplanting. I hope they are as excited as I am! So much to learn!
Until next time,
Founder/Director, The Growing Club
(Please click each item below for a larger photo, description, and preparation instructions.)
– 2 lbs peaches
– 1 bunch egyptian onions
– 1 bunch mint
– 1 lb peaches
– 1 bunch egyptian onions
In case your greens are wilted by the time you pickup your box, please follow these instructions:
– 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. 🙂