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Farmers’ Note

I am busy this week preparing for our first Regenerative Urban Farming Intensive. We are so excited to have people on the farm for 3 days learning our methods and ideas. The farm is doing well despite the unseasonably hot weather, and we are just wishing for some clouds so we can go full force into fall. Enjoy your week and lovely vegetables!

Farmer Rishi
The Growing Club

Photos of the Week


Farmer Trainee’s Journal

This Week’s CSA Box

(Please click each item below for a larger photo, description, and preparation instructions.)

Large Box

Vegetables:
– squash
– bok choy
eggplant
– salad box
– long beans
– daikon sprout
– kale
– mung bean

Fruit:
– pomegranate

Herbs:
– garlic chive
– jalapeño

Small Box

Vegetables:
– bok choy
– radish
– daikon sprout
– long beans
– salad box
– mung beans

Fruit:
– pomegranate

Herb:
– garlic chive

Notes

Leafy Vegetables
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

Wrap your rehydrated greens in a towel and store the in the fridge. Summer greens like water spinach, moringa, and yam leaves don’t last long either way, so eat those as soon as you can.

Herbs
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.