Hello Growing Club & CSA members!
As many of you know, we are now just a week away from my wedding to my longtime partner, Arthi. Arthi and I started dating many years ago, at pretty much exactly the same time I started to be interested in farming, and she has seen me and supported me through many gardens and farms. Throughout our relationship, everyone has always asked her how she puts up with all my farming weirdness, to which I’ve always responded, “is it weirder to be weird or to love someone that’s weird?” I think it’s the latter.
To celebrate our marriage, I will be leaving my other wife (the farm) for a whole 3 weeks (starting Saturday), which for me is a difficult thing to do. I know Arthi will have to try to distract me from thinking about how our plants are doing, whether their are enough tomatoes, and whether the chickens are okay, but she’s pretty good at that now. I think some time away will actually do me good, especially after all of the recent stresses, and I’m so happy to have so many wonderful people working at the farm to keep everything running while I’m away.
I hope you all have a wonderful August and enjoy all the wonderful summer bounty of our farm! I’ll be dreaming of the heirloom tomatoes and eggplants your enjoying, so please savor every bite.
If you have any questions or concerns while my mom and I are away, please email Katie at email@example.com.
Until next time,
The Growing Club
(Please click each item below for a larger photo, description, and preparation instructions.)
– 2 lbs assorted stone fruit
– 1 lb assorted stone fruit
Note: It is not recommended to consume too much raw moringa at once due to its strong cleansing properties.
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.