Summer Week 2: Roast ’em Radishes!

June 28, 2016


Organic rodent pest control officer, Puma, enjoying the jungle of onions!


We’ve made it to week two! 20160619_112938


Significant losses have accrued due to a family of woodchucks which have already nibbled away at every single lettuce head in one of our fields; maybe up to $1000 in losses!   Traps have not worked.  But one day I grabbed a net and slowly inched my way towards one.   I knew the chances of me netting it were slim.  The sheer excitement of successfully netting it and throwing it in a cage, paled in comparison to the grief I felt after it squeezed out of an opening in the cage and escaped!   Are any of you CSA members avid hunters???

Summer is here.  Despite the groundhog issue, we couldn’t be any happier with how our vegetables have been growing.   After much anticipation, it seems that our soil amendment and fertility plan has worked!  Tomatoes and peppers are on their way, and the cucumbers and zucchinis are arriving next week!

Disclaimers!  No matter how excited or aggravated you are, please open your CSA boxes slowly, and yes there is a way to do it without ripping them.  Please return them each week when you pick up your share.    

Also, going forward to conform to food safety regulations at Farmer’s Markets we will start washing all of our eggs to avoid confusion.   After the summer we may return to providing unwashed eggs, which keep must longer and do not even need refrigeration.



Your second CSA will include five items from the following list:

  • Sweet Hakurei Turnips
  • Red Radishes
  • Rainbow Swiss Chard
  • Genovese & Opal Basil
  • Parsley
  • Komatsuna

Keep scrolling for delicious recipe ideas to help you serve up this fresh produce  to your family and friends!


13524183_610170975797875_1057235060_o.jpgSweet Hakurei Turnips: This Japanese variety of turnip is sometimes referred to as a salad turnip because of its crisp, raw flavor. Unlike other varieties, hakurei do not need to be cooked, but they do pair well with a diversity of flavors! These turnips should be stored unwashed in a plastic bag in a drawer of your refrigerator. Store the greens separately wrapped in a damp clothe or plastic bag–but be sure to use quickly.


Red Rover Radishes: Just when you were bummed that you’ve used up all your radishes from last week, we bring you more! Check out these dishes to try something new with your fresh radishes!


Rainbow Swiss Chard: Swiss chard is a popular leafy green, mostly in Mediterranean cuisine. When eaten raw, swiss chard is bitter, but cooking removes this bitter taste. Swiss chard can be used in the place of spinach or kale in most recipes–and like these other greens is rich in valuable nutrients, including vitamins A and C, as well as potassium and fiber. When you prepare swiss chard, wash thoroughly. You can remove or chop and cook the stems as you like.


Basil: Originally native to Iran, India, and other tropical regions of Asia, basil has been cultivated for more than 5,000 years! It’s also the most commonly recommended to be used fresh in recipes (luck you!), and is generally added last because cooking basil quickly destroys it’s tender flavor. Basil, additionally, has several health benefits! It’s a great source of magnesium–which promotes good cardiovascular health– and Vitamin K. Basil, ideally, should be used quickly. Basil does not do well in the refrigerator – just emerge the stems in water in a vase or cup and set in your kitchen.



 Komatsuna: This leafy green is grown commercially in Japan and Taiwan. The Japanese name komatsuna  means “greens of Komatsu” in reference to Komatsugawa village where this green was heavily grown. It can be stir-fried, pickled, boiled, added to soups, or used fresh in salads. Komatsuna is an excellent source of calcium.



Parsley: This herb is perhaps the most well know and most commonly used in flavoring. Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. Like basil, it is a rich source of magnesium and Vitamin K, as well as many antioxidants, including beta-carotene–which has been associated with reducing the risk of diseases such as atherosclerosis, diabetes, and colon cancer. Also like basil, parsley is best used fresh and can be stored on  a cool kitchen countertop with stems in water.


In dirt, feathers, and hope,

~the Movement Ground Team

Welcome to the Summer CSA at MGF!

Screen Shot 2016-06-21 at 8.03.59 PM.png


This week marks the beginning of summer, and the beginning of the Summer CSA program at Movement Ground Farm! This blog is your go to place to share in the MGF experience all summer long! We will provide farm updates straight from farmer Kohei Ishihara, recipes from across the globe, and a deep conversation on the intersection between food, community, and social justice. So bookmark this page and check it out frequently! We won’t disappoint!

Farm Update

We recently hired our first full time employee of the summer!  Welcome Serena Putterman to the Movement Ground Farm team! Serena brings 9 seasons of farm experience.


Our greenhouse went up in early May. Our walk-in cooler is complete. Our mobile chicken coop is finished! And now were setting up our washing station!

Thank you to everyone who used our new e-commerce website. This is a great new asset where you can sign up for a CSA, make your payment, and choose your pick up location.
Last week we acquired a 15 passenger van, giving us the capacity to be at two farmer’s markets (or deliveries) at the same time.  This year we will be at THREE farmer’s markets: Newton on Saturday from  10 – 2, Downtown Providence – KP on Tuesday from  3- 6pm, and Revere’s Friday Farmers Market from 12:30 – 4:30.
We have a NEW drop off location set up at the St. Mary’s Church in Dorchester, and will continue to use last year’s drop off locations in Providence, Quincy, and Revere.
With one year of experience, I hope to improve my knowledge of farming as well as the quality and quantity of the produce! This year we hope to spoil you with 9 varieties of tomato, 7 varieties of basil, 6 varieties of melon, 4 varieties of potato and 3 varieties of sweet potato! So far, all the tomatoes, onions, and potatoes are in the ground, and the first round of lettuces, chard, kale, and other greens are growing tall! This week we’re putting in the peppers and finishing the transplanting of the winter squash. New ducklings, chicks, and baby quails will be arriving in July; and this year, unlike last year, there will be a steady supply of duck and quail eggs (in addition to the chicken eggs)!
The glorious Emu’s continue to not produce any eggs! Now at 6 feet tall and with one of them hissing and kicking and acting up, I let them have their space!  The four rambunctious goats continue to escape on a daily basis.  =(
And already this year, we have had REAL help from a lot of volunteers!  Thank you Dulari, Sarath, Andie, Shannah, Gladys, Arline, Dee, D’andre, Martha, Kathy, John and Matt White, Jennifer, Michio and Melody, Trina, Steven, Charlie, Charles, Leelee, Anim, Sara, Judy, Stanley, Dimple, Saroeup, Theary, Sandy, Lily, August, Vanessa, Dania, Kourtney, Alin, Rosa, and Jenny.
In dirt, feathers, a lot of hope!
~The Movement Ground Farm team



  • Pink Beauty Radishes
  • Arugula
  • Red Leaf Lettuce
  • Red Giant Mustard
  • Red Russian Kale

Recipes Ideas! It’s time to get cooking…



Red Giant Mustard

Mustard Greens are used across Asia as well as in Southern cooking.   It’s peppery-bitter taste gets milder as it cooks; therefore, eat it raw in a salad if you enjoy that bite, or cook it down in a saute, stir-fry or soup and let it soak up the saucy goodness of your existing oils, spices, and flavors.   These greens pair well with pork (as they soak up the fat), sour flavors (such as tamarind-based soup), and definitely garlic.

Bacon Braised Mustard Greens – NY Times

Mustard Greens & Tofu Chicken Soup – Viet World Kitchen

Comfort in a Bowl – Mustard Green & Pork Soup – UC Press

Uncle Don’s Double Mustard Greens & Roasted Yam Soup

Omelet with Mustard Greens & Onion – Examiner


Red Russian Kale is our new favorite at the farm.


Red Russian Kale

Always a staple to give our fresh salads some more texture, and an easy addition to any stir fry.   Simply sautéed by themselves will surprise you!   Start by sauteeing or carmelizing garlic in a pan with butter, add chopped kale stems first as they take longer to cook, and then add the chopped greens after the stems look cooked.  As it wilts, add salt and pepper to taste.

Grilled Coconut Kale or Wilted Russian Kale with Balsamic Vinegar & Orange Zest – from the Garden of Eating

Braised Red Russian Kale with Tomatoes & Onions – What’s Cooking America




Pink Beauty Radishes

Pink Beauty Radish are great diced in salads, sliced for instant pickles, or roasted to bring out their sweetness!








Red Leaf Lettuce

Red Leaf Lettuce – this variety called New Red Fire – grows well in both mild and hot conditions – will sure to be a staple this whole year.






Bunch of Arugula

A slight showing of insect damage means that these Arugula taste great, and of course had no pesticides!