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Farmers’ Note

Hello Growing Club & CSA members!

If you had any doubt that summer was coming, I think the last week clearly dispelled any misconceptions. After such a long, pleasantly cool spring, we farmers and our plants definitely had some trouble adjusting to the sudden extreme heat. We all spent the last week dousing ourselves with water and sneaking into the new walk-in cooler for some respite from the heat.

Despite the heat, the farm’s crops are generally doing very well, and many actually seem happy to see the sun’s rays falling with such strength. Our italian basil, which was languishing in the cool weather, seems to have rebounded and we had our second decent harvest go out in CSA boxes this week. We also distributed the first of our eggplants, our zucchini’s are still coming on strong, and we should see the first appearance of the famed rampicante squash in the next week or two. Also, tomatoes. Did I mention tomatoes? TOMATOES! Yes, they are coming. And we can hardly contain our excitement.

Finally, I wish everyone a very merry Summer Solstice from everyone here at Sarvodaya Farms. May cherry tomatoes rain down on your family for generations to come.

Until next time,

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
carrots
– lettuce box with peas, tomatoes, and sunflower
– broccoli
– cabbage
eggplant
– kale
– dandelion greens

Fruit:

– 2 lbs assorted stone fruit

Herbs:
– basil
– dill

Small Box

Vegetables:
– squash
carrots
– lettuce box with peas, tomatoes, and sunflower
– broccoli
– cabbage
eggplant
– kale

Fruit:
– 1 lb assorted stone fruit

Herb:
– basil

Storage Instructions

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. 🙂