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Farmers’ Note

After the multiple weeks of sustained heat, most of our earlier summer plantings have pooped out, and this week we have been busy turning over beds to our fall plantings. Down went the rampicante squash, the tomatoes, the basil, and the eggplants and into the compost pile. Luckily, I had the nursery team start a multitude of fall crops a few weeks ago, so we are ready with new transplants and have already filled up all the beds we cleared. In went the 3rd cucumber crop, the 2nd shishito pepper crop, a new bed of lettuces and bok choys, and a bed of kabocha squash. Next on the agenda are the broccolli, the cabbages, the cauliflower, the radishes, the daikons, and more.

Its always a bit of a rushed time when we transition over to a new season, but its also a time filled with beauty and hope. The new beds fill our heads with dreams of the future harvest, and we feel the tingle of excitement in our toes as we plant. We will have extra plants available soon for CSA members who want to grow some of these plants at home too, so lookout for the addon list! Have a great week!

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

– zucchini
– tomatoes
– pumpkin
– salad box
water spinach
– corn
– shishito pepper

– mangoes

– garlic chive scapes

Small Box

– water spinach
– tomatoes
– corn
– shishito peppers
– gita long beans
– salad box

– falsa/jujube

– 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.