Last Week of Fall! 12.13.2016

 Last Week of Fall!   12.13.2016


As our partner organization, PrYSM, celebrated its 15th anniversary, it becomes the target of a vicious act of hate and intimidation. 

It was great to see so many CSA members supporting the Providence Youth Student Movement at their 15 year anniversary!   Unfortunately only a few days after, vandals broke into their office, reassembled furniture, and hung a noose from the ceiling.  Here is a short article.  In what could only be a hate crime and an act of intimidation, PrYSM has chosen not to respond by increasing their own surveillance (e.g. installing video cameras)  or by getting the police involved, but instead has chosen to reinvigorate it’s campaign (also called the CSA: Community Safety Act) to hold the Providence Police accountable for acts of misconduct and brutality, which, if passed, will make the whole city (as well as the PrYSM office) a safer place to be.   They need all the help they can get to ramp up the pressure to get this legislation passed before January 20th!

If you can support PrYSM during this time of need, consider making a donation HERE.  If you want to get more involved in the organization and help them pass what will be the strongest municipal legislation against police brutality perhaps in the nation, consider attending their upcoming meeting on Friday, January 6th, from 6 – 8PM at the PrYSM office at 669 Elmwood Avenue, Providence RI. 


Farm update

We are done for the year!    It is now time to get some more rest!   But not too much rest, as plans for next year’s season have to come into fruition within a few weeks.  Then, seeds need to be ordered.  And our first day of seeding – if you can believe it – already happens in February!   Also to be part of shaping next year’s plans, I would like to invite you to a farm-fresh brunch at the farm on Sunday, January 8th, 11am – 2pm.




Red & Green Leaf Lettuce

Nappa cabbage

Yellow onions

Roasting potatoes





Silky celeriac soup with smoked haddock

Silky celeriac soup with smoked haddock by BBC Good Food

Related image

Chowder of scallops, celeriac, potato, with carmelized pear on the food newtwork

Cauliflower & Celeriac chowder by Confessions of a Foodie

Mashed Potatoes and Celery Root

Mashed potatoes & Celery Root by Williams-Sonoma

Celeriac coleslaw

Celeriac coleslaw by BBC Good Food

Leek, celeriac, and chicken soup by Sydney Markets

Apple & celeriac soup

Celeriac & Apple soup on

Whole roasted celeriac by Morsels and Sauces

Week 9: Microgreens!

Week 9: December 6, 2016




Long Island Cheese (squash)

Chinese Broccoli

Bag of mixed baby salad greens

Radishes or beets depending on pick up location

Farm update: Short blog this week.  Even though work is winding down, the waning sun light hours plus the collective collateral stress of the season is getting to me.. and things feel just as busy as during the summer.  Plus this week, I am doubling down on helping with PrYSM’s 15 Year anniversary!  I hope to see you all there!    Sorry for the glossy pictures, my phone camera lens is scratched again.


Microgreen Recipe Ideas

In A Taco


Microgreen recipe Chipotle Lentil Tacos with Avocado and Microgreens

Chipotle Lentil Tacos with Avocado & Microgreens by Naturally Ella

A Top a Soup


Congee (rice porridge) w/ microgreens by the Curious Coconut

Over A Salad

Microgreens Salad recipeMicrogreen salad from PBS

Week 8: Farming Trumps Hate 11.29.2016

Week 8 – November 29, 2016


In this issue:

A farm update

Recipe ideas

The farm’s response to Trump

Support PrYSM at their 15-year anniversary

Farm Update

Serena and I are hard at work reflecting on the 2016 season and making plans for 2017!   I will share these with you on this blog, and I’m also going to be hosting a brunch on Sunday January 8th (11am – 2pm) for those who are interested in getting more involved.  Although we fell behind and did not seed cover crop, I feel good that we did successfully plant three beds of garlic and two beds of strawberries!   Strawberries will begin bearing fruit in late May, and we will be offering garlic scapes (the delicious green tops of the garlic plant) in June before harvesting the garlic bulbs in August.  It looks like Spring in the green house!   We got rows of lettuces, spinach, Chinese broccoli, and baby kales and mustards for salad mixes.  This is going to last me well past the CSA, so please come by this winter and get some fresh greens!

We also had a very successful second annual Barter Day.  The goal is to bring together farmers, hunters, fishers, foragers and homesteaders for a no-cash fun-filled event where we can slowly build up a local non-cash economy.   Rules are (1) no cash, (2) you must make the product yourself, (3) you must verify where and how you sourced your ingredients.  It is much more fun than Xmas!   In addition to scoring some chicken, goat, squid, and beef, participants walked away with the following products:


Kombucha, Scoby (kombucha starter), kim chi, beer, root beer, and yogurt.


Thai chili peppers, ketchup, mustard, raspberry and cranberry jam, and chutney


Fire cider and herbal tinctures for digestion and strengthening the immune system


Tobacco, hops, calendula salve, edibles, CBD chapstick and lotion.


Baked goods, cranberries, honey, and a wild chicken of the woods mushroom!



This Week’s CSA Menu

Red cippolinni onions

Norland red potatoes

Cabbage and kohlrabi greens

Daikon/ hakurei radishes

Komatsuna greens/ Spinach

For the record, on week 6 we gave Adirondack blue potatoes, yellow cippolinni onions, green leaf lettuce head, mizuna, and various produce depending on pick up location.  On week 7 – for thanksgiving week – we gave sweet potatoes, butternut squash, cranberries, cilantro, and scallions.



Daikon Recipes

Daikon Salad  Recipe

Daikon salad by Japanese Cooking 101

Namasu (Daikon and Carrot Salad) | Easy Japanese Recipes at JustOneCookbook.comPickled daikon and carrot salad by Just One Cookbook

Balsamic Roasted Daikon-2

Roasted daikon, carrots, and peppers by Sarah’s Cucina Bella

Komatsuna (aka Japanese Spinach)

Chinese-Style Komatsuna in 5 Minutes

Chinese style Komastuna by Washoku Guide

Boiled Komatsuna & Deep-Fried Tofu

Boiled Komatsuna and deep fried tofu by Washoku Guide

Simple Rice Mix with Komatsuna and Pork Belly

Simple rice dish with pork belly and komatsuna by Washoku Guide

Komatsuna greens in ginger almond miso sauce by Eating Appalacia

IMG_0362 (Large)

Sauteed hakurei & komatsuna by Nutmeg Granny




The Farm’s Response to Trump

What is the farm’s response to reactionary white supremacism + a rollback in civil rights and environmental protections + global warming denialism + xenophobia and racism + sexism and homophobia + the further privatization and dismantling of health care, public health, and education + the rampant support for the full occupation and neo-colonization of Palestine + the possible undoing of the thawing in relations with Cuba and the nuclear disarmament agreement with Iran +  the global rise of white supremacy, rightward shifting, and further political instability across Europe?

I never thought I would be one to quote George W. Bush Jr. but I think he came up with the perfect phrase – “An Axis of Evil” –  which he used in an Islamophobic context, but which I think is much more useful to describe not only the rise of Trump in the United States, but the growth of anti-immigrant sentiment and blatant white supremacy across Europe.

This new white supremacist axis of evil demands that we stand up to face a series of existential threats, now closer and more likely to implode than ever before.  It requires us to see and grasp onto that sliver of hope.   It compels us to focus on the here and the now, and the everyday radical acts of solidarity and love that we have the power to enact.  It invites us to dream of another world that somehow must be possible.  And for many of us, the night of December 31st, 2016 will be our own personal moment of reckoning, and a chance to perhaps make the new years resolutions of our lives!  Grant us all the internal strength and calm to respond to this crises as an opportunity to love, fight, organize, plant, cultivate, and share more than ever.  Let us all take this as an opportunity to put our highest values and dreams into action, and an opportunity to fully be more human.

For the farm, this axis of evil does not change the mission or purpose of the farm; contrarily, it makes our mission and vision even more important than ever before.

  • In the case of disruptions in our global food distribution system, local food production will become even more important.   We will support and lead efforts to strengthen and create local food systems that are healthy, just, and rooted in community.
  • It is also important to be able to provide a full diet and the only way to really do this (aside from trying to grow and produce everything by myself) is to build alliances with other farms with shared values.
  • Look to acquire new land and a new facility that can accommodate overnight retreats and larger gatherings.   A land, landscape, and facility which gives us the capacity to fulfill our purpose of offering transformative and grounding experiences.
  • Continue to strengthen our commitment to food access, one family at a time, offering a reduced cost CSA to lower income families
  • Create an alternative revenue stream to fund the non-commerce side of the farm (the retreats, events, workshops, and gatherings) as a way to speed up our progress on marching towards our vision.

Another way to concretely respond is to support those who have been and are continuing to lead the struggle on the ground, every day.   For the past 15 years, the Providence Youth Student Movement (PrYSM) has been empowering Southeast Asian youth to lead community organizing campaigns to make change in Providence and beyond.  What does it mean to be a queer Southeast Asian young person today under a Trump administration?   How must it feel to grow up knowing that your administration is waging war on your identity and your body?    When you visit PrYSM you can feel the power of love, of family, of community that developed generations of leaders, critical thinkers, and just extraordinary friendship.  Think about what a small group of young people have done over the past decade:

  • An immigrant rights movement centralizing the issue of Cambodian Americans
  • The formation of a Queer Southeast Asian political and cultural identity that is connected to progressive grass-roots organizing
  • Southeast Asian youth taking on police misconduct and abuse, and providing the infrastructure for the local Black Lives Matter movement
  • A vision that promotes radical social change and explicitly grounds their work in the values of love and family
  • Over a thousand youth served over the course of a decade – from court advocacy to housing to college applications

This group, and its spirit, is what we will need now, more than ever before, going into 2017.  

Please join me in celebrating their 15 year anniversary this Friday, December 9th at 7PM.   You can learn more on their facebook page, and buy tickets through Eventbrite.

Thank you for your continued support.  Please join us for a farm brunch on January 8th if you would like to be part of the conversation and the effort of putting plans into action in 2017.


Very sincerely,

Farmer Kohei

Week 5: October 25, 2016



purple carrots

delicata squash

red butterhead lettuce




(free item: jalapenos)

“Purple carrots aren’t simply a novelty. Purple carrots’ unique color reflects their healthy phytochemical constituents. Not only does the Purple Haze variety have the vitamin A and beta-carotene of ordinary carrots, it’s also rich in anthocyanins, the antioxidant compounds that give blueberries their distinctive color and superfood health benefits.”

  • – Rodale’s Organic Life


That’s the number of chickens killed in the U.S. in 2008 according to the USDA.   Based on one calculation – assuming there are 300 million meat eaters – each person consumes over 27 chickens per year!   Violence is American as Chicken Pie!   Yet, the idea of buying a chicken in the supermarket with its feet still attached – disgusting!   Or what if your chicken still had a feather sticking out of its breast?   I’ll be the first to admit it, I’ve been eating meat all my life not ever fully understanding the life and death of the animals I’ve been eating.  We are so dis-attached from our land and our food.   The prospect of killing a chicken feels so alien that most have to ponder if they can stomach the event.  How can we even start making decisions – be they personal or political – about our food, earth, and land when our relationship to chicken (or slabs of breast wrapped in seran wrap) is only through the lens of a consumer?


Last Saturday we had somewhat the perfect workshop.   Matt Anderson came down to instruct us.   One big rooster was used during the demonstration – and after the plucking and the gutting, it was handed over to Sarath who took it into the kitchen.   Everyone had the option of processing their own chicken, and most did.  Some people blessed the chicken before they started, others gave a blessing as the chicken was drawing its last breath.   Some were pros, and some people definitely turned green.  Everyone was engulfed in the detailed processes of evisceration.   I’m not sure exactly how deep this event impacted people.  Not sure if some walked away committed to a life of vegetarianism.  Or, if others became even more determined to explore their relationship to meat.  But to conclude the workshop Sarath came back out of the kitchen with a rooster seeped in lemongrass, kaffir lime leaf, galangal, garlic, and fish sauce, and topped with lime, cilantro, mint, scallion, and thai chili pepper.   It was a meal and a chicken that we could fully, thoroughly appreciate.


Thanks to folks who have supported me in this endeavor by purchasing one of my pasture-raised chickens.   You can buy them and choose your pick-up location and date right here!   You can even order a large one to use for thanksgiving!  And some photos coming in from our members:



Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.    To sign-up for the Newton CSA click here!




My niece Rumi knows that it’s quite simple!   Cook as you would any other squash.  Save the seeds to roast.  Slice into circles or donuts.   Cut circles in half to make moons.   Or slice it down the long (horizontal) way.    Or, cut off the tip top and you can stuff the whole squash.   What’s great about delicata is that the skin is tender and tastes great, so please don’t waist any time peeling.


Roasted Delicata Squash with Parmesan and Walnuts | Things I Made TodayRoasted Delicata w/ Parmesan & Walnuts by Things I Made Today

pumpkin seed pesto pasta I howsweeteats.comPumpkin Seed Pesto Pasta w/ Caramelized Delicata Squash by How Sweet It Is

Roasted Delicata Squash Tacos with Maple Syrup

Roasted delicata squash with maple syrup and thyme by Mom’s Kitchen Handbook

Yummy roasted delicata squash.

Roasted Curry Delicata Squash – on Nourished Roots

Parsley scallion pesto w/ delicata – on Everyday Healthy, Everyday Delicious

Roasted Carrots Recipe Primal Gourmet Purple carrots w/ garlic tahini – on Primal Gourmet

purple carrot cake

Wholewheat purple carrot cake w/ honey-cream cheese drizzle – on Matters of the Belly



Week 4: October 18, 2016




Baby lettuce


Red Onions

Russet Potatoes

(Mustard Greens/ Shiitake Mushroom/ Chinese Broccoli)

Free Item: Small eggplants

Order a Chicken – and choose when to get it (pick-ups limited to Providence, Quincy, Dorchester, and Newton)


Short Fall CSA Offering in Newton

Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.   Only organic growing practices!   For more information about Movement Ground Farm, visit our BLOG.    To sign-up for the Newton CSA click here!


Take the 5 minute Survey to help us Evaluate our 2016 CSA program!




RECIPE IDEAS for Chinese Broccoli, Shiitake, and Mustard Greens!

Chinse Broccoli with Oyster Sauce Recipe Closeup

Whole Chinese Broccoli w/ Garlic & Oyster Sauce (Gai Lan) by Steamy Kitchen


Chinese Broccoli with Garlicky Ginger Miso by Steamy Kitchen

Mustard Green Chicken Soup

Taiwanese Mustard Green Chicken Soup by Egg Wan’s Food Odyssey

Mustard Green w/ Pork Rib Soup by Day Day Cook

Tofu, Mustard Greens, and Shiitake Mushroom Stir-Fry Recipe

Tofu, Mustard Greens, Shiitake Stir Fry by Bon Appetit

Tofu Curry w/ Mustard Greens by Washington Post

Mushrooms and Tofu With Chinese Mustard Greens Recipe

Mushrooms & Tofu with Mustard Greens by Serious Eats

Brown Rice Congee w/ Shiitake & Mustard Greens by Keep Recipe