Fall CSA – Week # 2 – 09.30.2015



Bok choy


Japanese eggplant

Spaghetti Squash

Farm update: the deer are after our edamame, so we substituted them with the last of our tomatoes.  I know I said last week was the last of our tomatoes, but this time I mean it even more.  The current tropical depression heading up our way from the Bahamas is sure to bring with it a host of diseases, most notably ‘late blight’ which normally wipes out tomato crops in the late summer/early fall.   Also, swarms of bugs have made their way into my fields.   Cabbage worms have almost massacred my broccoli crop, so every few days we walk through the fields and hand pick them.   Sometimes I just crush them between my fingers.  Now we’re finding beautiful Monarch caterpillars eating our carrots – but I can’t crush these.   I don’t know what to do with them!   One theory on why the bugs are so bad this year is because of the lack of rain.   All of the plants are pretty stressed out and have weak immune systems from the lack of water, so they’re pretty vulnerable to attack!   It’s funny how I am learning about my own health through plants.   When they don’t get enough water, then can get taken down by a few bugs.   When they don’t get enough Calcium, their skin starts to rot.   Guess I should make sure I’m getting my calcium and water!   As of today there are 30 CSA shares sold.   It’s pretty awesome that our Fall numbers only went down by 5 shares from the 35 we had this Summer.   Makes me feel that ‘hmmmm… maybe I WILL come up with a sustainable model next year!!!’  =)


This week we present to you the first of our Winter squash; this one being one of my favorites – Spaghetti Squash.  Once you bake (or microwave) it, you fork out its contents which come out like noodles!   Then, it’s up to you whether you want to just add some garlic, butter, and salt (and parmesan cheese), or go all out and make this spaghetti squash pesto with tomato or some other fancy pasta dish.  You can also refuse to believe it tastes or resembles like noodles at all, and instead use them as you would shredded potatoes and fry them up.   These spaghetti squash fritters look pretty good.

squash fritters spaghetti squah with pesto parmesan


Moving on now to Daikon!   Often seen shredded and served on the side of a sashimi dish, daikon is versatile and not only used in Japanese cooking.   You can eat daikon raw in a Japanese flavored vinegar salad.

 It can be pickled as in this Vietnamese daikon carrot pickle, delicious when paired with meats or spicy foods.   You can bring out its natural sweet flavor by braising in the oven.   This Traditional Braised Daikon recipe looks yum (see pic below).  My favorite way to enjoy daikon is in a soup, Miso soup in particular, but you can pretty much use them in any soup as you would potatoes or carrots. Or, screw Asian cuisine altogether and go for some low-carb Crispy daikon fries!

daikonbraisedsashimi served with shredded daikon saladfries miso pickle


What will you be eating for the next three months? Announcing our Fall CSA Program!

Movement Ground Farm’s Fall CSA Program

Our first year, second season!

12 Weeks: September 22 – December 15



What To Expect In The Fall

Start off the Fall with the tail end of summer produce, savoring the last of the Solanaceae plant family (tomatoes, eggplants, and peppers).   Before the summer ends we hope to bulk harvest all of our Alliums (red and yellow onions and shallots) and our potatoes and some of our winter squash; all of which will be available throughout the season.   As the cold starts setting in, it’s the perfect time of year for the Chenopodaceae family – beets and chard.   Once the cold does set in, it becomes great for the brassicas, one of the most diverse and delicious plant families.   Brassicas includes broccoli, cauliflower, and romanesco; round green, red, and nappa cabbages; Japanese and Chinese mustard greens; bok choy, komatsuna, and tat soi; brussel sprouts, kale, and collard greens; daikons, hakerei, and watermelon radishes; as well as a few things I don’t know how to categorize such as Tokyo Bekana and Mizuna greens.   The cold also provides a perfect growing environment for lettuces. There will also be carrots.   When the cold really sets in November and December, I hope to continue to grow greens in the greenhouse that I am working on putting up as we speak.


So eating seasonally in New England in the Fall, think FRESH GREENS and BRASSICAS.   Arugulas and mustard greens to detoxify your liver and clean your blood before indulging in the potatoes, winter squashes, and sweet potatoes.   Yes, I’m growing one variety of Japanese sweet potato.

What’s New?

As long as we get some rain, I’m hoping that we get some flushes of shiitake mushrooms that I’ve been waiting on for quite some time.   And during the summer, my Silkies and Ducks have grown up.   The ducks are due to start laying eggs in late October, and the Silkies by mid-November. Silkies lay a beautiful small brown egg; and duck eggs, while tasting just like chicken eggs, are a little more rich and indulgent, and much better than chicken eggs for fluffing up your baked goods.   I also have some Auracana chickens that will start laying soon too, and they lay beautiful green and blue-tinged eggs. Also, thanks to a friend who dumped 50 quails on me, there will be quail eggs. So yes, although I am currently a bit overwhelmed by the amount of animals on my farm, I’m hoping it will all pay off with an abundance of eggs!

These strolling ladies are providing us with some tasty eggs.

These strolling ladies are providing us with some tasty eggs.

The Price

The cost for a CSA share is $300.   This breaks down to $25 a week, which will get you 5 vegetable items plus a half dozen eggs. The produce costs $20, and I’m asking for a $5/week founder’s or investment fee.   I want you to be part of this journey with me, to take a little risk in this adventure.   So if you do believe in this vision and have money to spare, please consider even buying an extra share which we can give to a family in need while building our sales income at the same time.

The social justice connection

During our first season we already hosted a 3 day retreat for PrYSM (Providence Youth Student Movement) and a two day camping weekend for the EJ League (Environmental Justice League of Rhode Island). Not only do both of these organizations center youth leadership in the context of social change, but they also organize along the intersections of identities and movements.   At PrYSM, young queer and trans Southeast Asian youth demonstrated to the larger mainstream LGBTQ community during a Pride Celebration that “BLACK LIVES MATTER” by building a float that honored the lives of queer and trans women of color claimed by violence. PrYSM’s youth organizers are also at the forefront of police accountability work by campaigning for a city ordinance called the Community Safety Act.   And the Environmental Justice League of RI is working hard on developing the next generation of environmental activists, who ALSO address issues of racism and income inequality. This past summer, they hosted their annual youth leadership training program, CEC and organized a response to National Grid’s plans for a plant in the Southside of Providence.  We also have a growing relationship with Grassroots International, an organization based in Jamaica Plain that partners with social movements of small-scale farmers, peasants, and Indigenous Peoples around the world advancing the human rights to land, water, food sovereignty, and climate justice, and building solidarity between these movements and grassroots organizing groups and activists in the US.

PrYSM organizers and Michael giving me some ideas on a logo

PrYSM organizers and Michael giving me some ideas on a logo

EJ League here for a camping weekend

EJ League here for a camping weekend

You can check out more info about these organizations at:

PrYSM – www.prysm.us

EJ League – http://ejlri.org/

Grassroots International – http://www.grassrootsonline.org/

MGF First Harvest Celebration and Pig Roast!

On Saturday, October 3rd, join the MGF family in Berkley, MA for a celebration of our first harvest season! Along with an abundance of our vegetables, we will be roasting a whole pig, raised on healthy green pasture on an all-organic farm.   It’s free for Summer and Fall CSA members (2 free admissions per small CSA share, 3 free admissions per Large CSA share).

Link to Facebook event: https://www.facebook.com/events/500282673482527/

Link to purchase your ticket: https://www.eventbrite.com/e/our-first-seasons-harvest-a-celebration-bbq-and-pig-roast-tickets-18501827464

Where and When to Pick Up Your Produce

The PrYSM Office – Wednesdays 4 – 7 and Thursdays 5- 8

Suite B7 (2nd floor)

669 Elmwood Ave

Providence, RI 02907

Teoma Center Institute of Massage – Wednesdays 2- 6:30pm or Thursdays 2 – 6:30pm

57 Coddington Street

Quincy, MA 02169

Movement Ground Farm – Wednesdays and Thursdays (all day, anytime)

Berkley, MA

Revere, MA – location and times tbd


Learn more about Movement Ground Farm by checking out our blog, and also by reading the attached application form.

How Do I Sign Up?

Read the attached PDF application form – it describes the program as well as the expectations of being a Founding CSA member of Movement Ground Farm. The application form was designed for the Summer CSA share which was $25 more expensive, but it still contains the same information about size of shares, growing practices, expectations, etc.   You can print it out and mail it in.   Or you can just read the application form, and then fill out the online form.   Here’s the link to the online application form: http://goo.gl/forms/jovcqEH6xk

Submit your payment with it, or just submit the application, and I’ll email you an invoice.

E-mail Kohei at movementgroundfarm@gmail.com, or call 617-863-SOIL if you have any questions, or want to say hi.