Hello Growing Club & CSA members!
The last week at the farm for me has been all about trees. Each farm day, after the trainees have finished with their daily tasks (watering the nursery, checking gopher traps, caring for the chickens), I have been taking one crew to learn how to plant trees. To me, planting trees is one of the most exciting things I can do as a human being, only to be topped by teaching others how to plant trees. Thinking about how a tree will change the space it lives in and about all the fruit it will provide, leaves me in awe. Over the last few years, I have been lucky enough to plant a number of trees through volunteer days and workshops, from a few dozen trees at The Growing Home to over 60 at The Growing Commons. So far, the trainees and I have planted 16 trees at the farm, and we have another 16 to go. I hope that through this experience, trainees get as excited about trees as I am, and plant many more trees in their future homes and farms.
(Side note: an exceptional human being will plant at least 1000 trees in their lifetime. Get started!)
Besides from the trees, another big change is coming to the farm next week. On Monday, our new class of Farmer Trainees will be starting. The new all-star team includes 8 people, with a broad range of backgrounds. We are excited to get this new class started, and we will be introducing the all to you through their first journal entries next week (you can also come by the farm and meet them!).
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 garlic scapes
– 1 bunch cilantro
-2 lbs tangerines
– 1 bunch cilantro
– 1 lb tangerine
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. 🙂