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Farmers’ Note

The summer rolls on and though we have enjoyed our time swimming in tomatoes, a darkness looms as we know that tomato season will not last much longer. But we don’t end the summer in gloom, for we remember to remember the deliciousness that awaits us in during the bounteous fall season. The crisp, sweet taste of broccoli (which we seeded this week), the clean crunchiness of sweet peas (seeding in 2-3 weeks), and earthy snap of freshly pulled carrots (seeded last week), all grown in a soil that has received the love and care of farmers with purpose. Still, knowing that the weather is increasingly erratic, we hedge our bets. The day we seeded the broccoli, we potted up peppers and planted tomatoes into the field. Who knows? It might be hot until November and we’re gamblers in search of a feast.

On another note, today we say farewell to Farmer Katie. Katie joined Sarvodaya Farms two years ago as a Farmer Trainee. She has slowly, thoughtfully, purposefully cared for our farm and our bellies for 8 seasons, and now she is taking what we has learned in her extended apprenticeship to her new position as Head Farm Manager at GrowGood in Bell, CA. We deeply appreciate all of your contributions to our community Katie, and wish you all the best in your new adventure. May heirloom tomatoes guide you to your life’s purpose and may your footsteps leave behind forests of kale and sunflowers.

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

– zucchino rampicante
– shishito pepper basket
– cherry tomato basket
– cucumber
– purple bok choy
– gita long beans

– grapes, figs, jujubes

– basil
– garlics chive capes

Small Box

– zucchini
– cherry tomato basket
– tomatoes
– shishito pepper basket
– cucumber
– gita long beans

– grapes, figs and jujubes

garlic chives scapes
– extra: basil


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.

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.

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