Growing Thymes, March 2010

Posted By Sally Neas, on March 5th, 2010

Farmstand Now Open Saturdays 2:30p to 5p

On Saturday, February 13th, Veggielution proudly celebrated our Farmstand opening. Located in the front of Emma Prusch park, the farmstand sold freshly harvested produce to friends and community members. The Farmstand is open every Saturday from 2:30-5. This coming week we will be featuring peas (new!), broccoli (including some purple), lettuce, arugula, cilantro, mizuna greens, kale, collards, chard, spring onions, green garlic, kohlrabi, and rosemary.

The Farmstand opening was a huge success: we made $190 and sold 58.75 pounds of produce. The farmstand plays a unique role in the community because it operates on a sliding scale. The produce is sold at three different price levels, with 3 being the highest and 1 being free. Customers are then allowed to choose in what category they feel they fit and are allowed to fluctuate per week. This ensures that price will never be a barrier from someone purchasing produce, while also generating income to start covering costs at Veggielution.

The opening of the Farmstand is a huge part of Veggielution’s mission: equalizing access to fresh, healthy produce. The opening brought fresh energy, helping Veggielution establish new relationships while also welcoming old friends. The day melded into a great celebration, complete with sunshine, frisbees, farm tours and lots of beautiful produce. Thank you to all of the volunteers who put in many hours of work to make it run!

400 pounds of Cardboard Donated

Granted, the delivery of 400 pounds of cardboard might not be as crucial to our mission as the opening of the farmstand, but for some staff members-who have spent hours driving around looking for cardboard and even more hours battling weedy paths-it is almost as exciting. The mass delivery will be used for sheet mulching. Sheet mulching is a weed control method wherein you lay cardboard over weedy paths, then cover it with mulch. This prevents weeds from spreading seeds which then disperse in our rows, and helps clean up the look of the farm. The delivery was arranged by Lydia Gallego and came from her company, Iron Mountain Fulfillment Services in Milpitas. We are so grateful for it!

State of the City Award

On Thursday, February 18th, Veggielution was honored as the District 5 Community Honoree. Veggielution co-founders Mark Anthony Medeiros and Amie Frisch were present to recieve the award, which was given during Mayor Chuck Reed’s annual State of the City address. The award is given to an organization in each city district which is make significant contributions to the community. District 5 Councilmember Nora Campos nominated Veggielution for the award. Besides support via recognition, Campos’ office also contributed $25,000 in 2009 to Veggielution for tools and supplies. Veggielution is grateful to Campos and the city for both the finanical support and the award as well.

Family Day March 13th

As part of our Saturday morning workday from 10-12:30, we will now be leading fun, educational activities for kids at Veggielution! Activities will be designed for a variety of ages, from toddler up to elementary school. While younger children will still need supervision during this time, we aim to provide a safe space for children of all ages to explore the farm. Bring your children, younger siblings and other family members to the farm to learn all about gardening, the environment, and food! Starting on March 13th, Family Day will take place on the second Saturday of each month.

Workshops

Veggielution is now offering FREE workshops at Emma Prusch Park! Taught by local Master Gardeners and other farming connoisseurs, classes will be held once monthly and will cover topics such as sustainable gardening, irrigation, food preservation, and more. Check out our Workshops page for class descriptions and to register online.

State of the Farm

Well, it’s still raining… and the fields are still muddy. But, that hasn’t stopped us! After attempts to dig drainage dishes in the fields, we finally threw in the towel, accepted our muddy fate, and went on with our farmwork. This includes the continual weeding, sheet mulching and planting. We have lately been turning over lots of beds as early winter crops finish. Also, to the delight of many, we have been cutting down lots of cover crop, which typically involves a machete and lots of wild swinging (with the utmost safety precautions of course).

The rainy weather has created a lull in farm work, which comes at a fortunate time. The decline in farmwork affords us extra time to focus on spring preparation. We have already devoted hours to crop planning, as well as seed starting. The greenhouse is full with over 100 pallets of a variety of starts- lettuce, herbs, fennel, chard, peppers, tomatoes, and many others. Additionally, the attic of the La Fevre house has been set up with hot pads and grow lamps for hot starting peppers and tomatoes. For the tomatoes in particular, we are relying upon the wisdom of Prusch Foundation member Dott Maley and her husband Jim.

Volunteer Spotlight: The Arroyo Family

Our volunteers are so great that we couldn’t choose just one to spotlight this month, so we chose a whole family! The family, which includes family members Aldofo and Iliana and their two young children Sombra and Mateo, started coming out to Veggielution at the beginning of the year. Since then, they have brought fresh energy and fun to the farm.

While out on the farm, Iliana and Adolfo have found ways of occupying their children while also leading them in kid-friendly work, such as planting or preparing cardboard for sheet mulching. “We kind of balance out things they want to do with what I want them to do,” Iliana explains, “it seems more organic and meaningful instead of just playing.” Having families on the farm and engaging San Jose residents of all ages is an integral part of Veggielution’s mission to engage a diverse group of people.

Sombra even had her 8th birthday party here at the farm which you can read about on our blog.

Materials Needed

We may have gotten the cardboard situation under control, but there is always more that Veggielution needs. Materials needed on the farm include:

newspaper
grocery bags
strawberry baskets
supplies for baby chicks

Also, if you or someone you know has a pick up truck you are looking to get rid of, we are looking for one. The truck needs to be in good working order, but nothing fancy. The donation would be tax deductible. Please contact Amie@veggielution.org.

This spring, Veggielution is planning on raising our very own chickens! To do this, we will need a few materials that you may have lying around your house. First off, we need a large container to keep the chicks in while they are young. Wood or metal would be best, but even a plastic baby pool or an extra large cardboard box could work. We will be keeping 35 chicks, so we may have to use several large containers when they start growing. If you happen to have any feeders, waterers, pet litter, heat lamps, Neosporin, Vaseline, chicken wire, scrub brushes, wash buckets, or vinegar lying around also, please contact Jessie at JessieN@veggielution.org

Veggie of the Month

Peas (Pisum sativum) are a springtime delicacy, one of the very first fruiting plants we get to enjoy after our winter greens. A seasonal treat, peas love the cool weather of early spring and die quickly under the hot summer sun. They’re native to the Middle East, although it’s only in the past couple hundred years that people have eaten fresh green peas, rather than dried split peas. Like beans, peas enrich the soil with nitrogen, but differ in that they grow on vines.

Shelling peas, or English peas, are shucked from their pods and cooked briefly, as opposed to varieties such as snow peas or sugar snap peas, where the whole pod is eaten. The tender new leaves of pea plants, called pea shoots, can also be eaten, often stir-fried like snow peas.

Pea Salad with Radishes and Feta Cheese, Bon Appetit, April 2007

(photo by: Brian Leatart)

yield: makes 4-6

Ingredients

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)

Preparation:

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.

Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.