Red cabbage, Red jalapeno

Red vegetables derive their color from natural plant pigments found in phytochemicals (plant based chemicals) called lycopene and anthocyanins. Lycopene may help reduce risk of heart attacks and certain types of cancer, most notably prostate cancer. Anthocyanin is thought to improve heart health and the overall function of the body.   So this week, in addition to eating for fun, sustenance, nourishment, and energy, eat for your heart!



Red Cabbage

Red basil (aka thai basil)

Red Russian kale

Red onions

Baby lettuce w/ red mizuna

Red bell peppers for Providence

Red shishito peppers for Tiverton, JP, and Dorchester

* Rotating items – you might receive these this week or another week – okra, yard long beans, green beans

*Free item – red jalapenos!



Note on the Onions & Cabbage!

Onions were not cured properly so they may not store for a long time.   If parts are spoiled, they can simply be cut out.   And while we did soak the cabbages for quite some time in water, it may not have been enough for encourage the cabbage worm to vacate!   So be on the lookout!




This week’s bouquets!





Red Jalapenos stuffed with cream cheese & feta




Charred Red Jalapeno Salsa





Week 11: Red potatoes & Sage!

Week 11


*depending on Drop-Off Site

Red potatoes

Bundle of sage

Sweet red-turning bell peppers

A full pint of husk cherries

*Yard long beans  and green curly kale for Providence

*Striped German heirloom tomatoes and red Russian kale for Dorchester

*Okra and laccinato kale for Tiverton

*Green beans and Siberian kale for JP




Summer is STILL here with our third to last CSA delivery of the summer!

While the tomatoes are nearing their very end, we were surprised with a new near-perfect flush of large striped german heirloom tomatoes!    Just in time because Dorchester folks never got to experience them yet!   New transplants of beets, lettuce heads, daikon, and turnips are rising in neat rows in the fields … and trays of bok choy, spinach, napa cabbage, and mustard greens await in the greenhouse for a planting this week (or next).


Flowers for Justice CSA


A vigil for Philly was held in Woonsocket, RI this past Sunday, September 8, 2019.

And the Flowers for Justice CSA had an impact this past week!

  •  $300 went to support the Legal Fund of the AMOR Network (Alliance for the Mobilization of Our Resistance).  The legal fund supports immigrants and refugees facing unjust detention and deportation.  Another $300 went to directly support a single-mother from Guatemala who has been facing extreme hardship as she awaits the results of a long battle in immigration court
  • $600 went to PrYSM (Providence Youth Student Movement), who directed the funds to pay for the air fare to transport the body of “Philly” Channara Pheap, to bring him back home to Providence for a ceremony at the Wat Thormikaran temple on Hanover Street, marking the 7th day since his passing.    Philly was the brother of a former PrYSM staff member, whose family now resides in Tennessee.  He was shot in the back and killed by a police officer in Tennessee last week – and his family is NOT going to rest until there is a full, unbiased investigation!  PrYSM worked with the family to get an article out in the Providence Journal, they provided food at the funeral, and will be providing legal and community organizing support from afar, as all the real on-the-ground work will have to happen in Knoxville.



Worksharers Martha, Josh, and Cata, harvest zinnias for the Flowers for Justice CSA


AMOR (Alliance for the Mobilization of our Resistance) is one of the recipients of the proceeds from our Flowers for Justice CSA.   Here they are protesting the 212-c agreement between ICE and the Plymouth County Sheriff’s Department.




NomNomPaleo rst pepper recipe
Try this Roasted Bell Pepper with Balsamic Vinegar &
Extra Virgin Olive Oil recipe by Nom Nom Paleo

It can be eaten as is or as an addition to other meals like salad, as a side for meat or other protein, to throw into an omelette, etc.  You don’t need to peel off the skin of the bell pepper as called for in the recipe, but it may help to get rid of the overly charred parts.  And roasting of the peppers could be done on a broiler setting of an oven, if you prefer not to watch it closely over your open burner.  Fun fact:  green bell peppers ripen to become red bell peppers (the same goes for the habanero chili pepper, it starts off green and ripens into red)!

Try this Indian-style Bell Pepper and Potato Stir-fry by
Piping Hot Curry



gingertooth&twine sage herb pasta
Whole herb infused pasta sheets
(photo & idea by GingerToothandTwine on Instagram)

If you want to attempt pasta making, no better time than the present!  Or at least, you could find pasta dough and roll it out yourself.  When at the folding and rolling out stage, try placing whole, clean sage leaves and other herb leaves in between the layers before rolling out again.  You’ll get pretty pasta sheets like above that also will infuse the pasta with the herb flavors.  Yum!  You could also slice up sage thinly and pan fry it with butter to then top off your pasta dishes, or anything really.  I imagine some thinly sliced sage would toast up nicely on top of pizza, too.  But if you imagine anything typically grown and eaten in Fall, like squash & gourds (i.e. pumpkin, kabocha squash, spaghetti squash), apples, or potatoes, these are all good pairings with sage!  Or throw some crushed up sage onto meats with oil, salt, and pepper and cook as usual.

Garlic-Sage-Smashed-Potatoes by Trial-and-Eater
Try these Garlic Sage Smashed Potatoes by Trial and Eater


Husk Cherries.. again!

MGF husk cherries & cantaloupe slushie
Martha in the fields picking husk cherries (while enjoying a cantaloupe ice)

Just a reminder about what to do with husk cherries, if you don’t want to just pop them straight into your mouth (though, that’s the easiest route)!  A few posts ago from the Week 8 blog post, we posted about “the Kitchn’s “5 Reasons You’ll Want to Buy Husk Cherries at the Farmer’s Market”.  Suggestions come with links for baking with it, making jam, salad, or salsa, etc.  Of course, you can always just eat it raw out of its husk, it’s a nice treat as is (but a bit of a pain to harvest, so please cherish it or share it if it’s not your taste)!”



sauteed garlic kale by Delish
Sauteed Garlic Kale by

All of you are getting a different variety of kale, but it’s pretty much all the same in terms of cooking methods.  Some recipes say you can ditch the stalk of the kale, but you actually can cook and eat it.  It just cooks for a longer time than the leaves.  So chop up the stalks into 1/2 or 1/4 inch pieces and sauté first in the same manner as a recipe you choose, cover with a lid to cook faster, than throw in the leaves as directed.  And give kale chips a try for a crunchy, addictive snack!



CSA Customer Creations

Suzanne's kabocha SEA seafood curry

Suzanne’s Southeast Asian-inspired seafood & kabocha curry stew (MGF kabocha)

MGF friends & gifted veggie platter

Farmer Kohei celebrated friends’ soon-to-be baby coming into the world with a custom MGF veggie platter!

Katie&Go carrot green shiraae

Katie & Go’s carrot top greens shiraae (a Japanese tofu paste flavored with miso and sesame;  MGF carrot top greens)

Judy bittermelon tokana scallion bok noodles

Judy’s bean thread noodle stir fry with MGF greens (bitter melon, scallions, takana greens, bok choy)

Claire's homemade tomato sauce w: sausage

Claire’s homemade tomato sauce with sausage and pasta (MGF tomatoes)

Casey Cutting itzik salad w: MGF veg

Casey’s itzik salad (MGF green zebra tomatoes & onions)



On the Farm

MGF Tiverton sunset

Farmer Kohei caught this sunset view at the nearby beach!


Striped german heirloom tomatoes strangely survived the onset of blight which devastated all of our other tomatoes – these ones are headed to Dorchester!


Pints of habaneros, southeast Asian chili peppers, and jalapenos, as well as husk cherries before they are packed up into CSA boxes


Getting ready for the Fall planting – trays of lettuce, bok choy, mustard greens, napa cabbage, scallions, collard greens, and spinach!

MGF tractor making rows

Making new rows in the field with the handy, new, mini tractor!

An abundant harvest + wild purslane for Week 3!

CSA Menu

Cilantro & scallions

Yellow & green summer squash

Genovese basil

Rainbow swiss chard



(Free item – wild purslane)

(Optional item – giant zucchini’s)


Whether reading the RACIST onslaught captured in our top headlines terrifies you or you are out there resisting on the front-line, or whether you and your loved ones are directly at-risk of state violence, I’m hoping that there is at least one part of your day where you just focus on what sustains you!!

This week things are in abundance, and I do not have any other outlets and I’d rather they not go to waste.   So this week it’s seven items, a free item, and optional giant zucchinni’s which will be available first come first serve at your pick up location.   Perfect for making zucchini bread or zucchini noodles (zoodles!)

I hope you enjoy!  And keep the pictures coming!



Severe farmer’s tan and help from Sarath and friends during this hot and humid week!




Quick Pickled Squash from A Farm Girls Dabble


Cilantro Basil Pesto Pasta from Vegan Family Recipes


Fresh Mozzarella with Swiss Chard, pine nuts, and pickled chard stems from Not Eating Out in NYC



How to make Zoodles – 5 methods from Downshiftolodgy

I made Zaru Soba – cold soba noodles that are a must during the hot humid days in Tokyo – and it worked perfectly, the zucchini noodles adding a tender hydrating crunch!



Gluten-free zucchini almond cake.  I made this for Martha Yager (Happy Birthday Martha!) , and I have to admit, the other Martha (Ms. Stewart) hit this one on the nail!  It was delicious.   Here’s the recipe!


free item of the week

One of the best sources of omega 3 fatty acids, anywhere – called Verdolaga in Spanish, P’thee Thma in Khmer, mǎ chǐ xiàn in Mandarin.  

Wild Purslane, P’thee Thma, Stir Fry

Recipe by Bunyath and Sophy
1. Purslane (“P’thee Thma” in Khmer)
2. Vegetable oil
3. Garlic
4. Chicken bouillon (2 cubes)
5. Sugar
6. Optional protein – chicken, pork, or tofu
7. black pepper
8. Rice
0. Make sure your (jasmine) rice is cooking in your rice cooker or stovetop
1. Cut purslane into 1.5 – 2 inch pieces and wash thoroughly
2. Mince 3 gloves of garlic or onion
3. Over medium high heat, brown garlic and chicken boullion in 2 to 3 tablespoons of oil until light brown
4. Add 1 teaspoon to 1 tablespoon of sugar
5. Add chicken, pork or tofu and cook until browned (cut pork or chicken into thin slices that will cook fast)
6. Add purslane, keep folding purslane and stirring until soft (about 3 minutes)
7. Add black pepper to taste
8. Serve over rice and enjoy!

My image

Purslane Pesto from Lost Recipes Found


Three Mexican Recipes with Purslane from Mexican Food Memories


Cold Tossed Purslane Sichuan Style from Madame Huang’s Kitchen


Chilled Zuchinni Soup with Purslane from Flavor’s of the Sun

Week 1 & 2 – What The Kholrabi!?!

Week 1 & 2 ~ What the Kholrabi?

July 8, 2019

Week 1

Komatsuna greens


Bell Peppers

Tropicana lettuce



Week 2


More on this below!

Purplette bunching onions

Use as you would scallions


Chioggia beets

They’re even sweeter than red beets!  Try eating them raw over a salad by shaving off thin slices using a mandoline or vegetable peeler.

Lemon basil

It pairs well with meats, and transforms any pitcher of water into a refreshing elixir

Red butterhead lettuce

A few early Jalapenos



Don’t lie.  You’re all asking the same thing: “What am I supposed to do with that?”    So, to answer your question, here it is… The Top 10 Things To Do With Kholrabi

One.  Invite it to the table – mi casa es casa de Kholrabi!


Two.  Style its hair!


Three.  Discuss Brexit over tea!


Four.  Pretend you have a pet alien!



Five.  Use it to relieve stress!



Six.  Practice your kissing!


Seven.  Role play reflective communication!



Eight.  Recognize what it might look like without its leaves!!



Nine.  Recognize that if you tried to out-run it, you wouldn’t make it!



Ten.   And finally, EAT that Kholrabi!  And if you do decide to eat that Kholrabi, then please do share with us your creations!   Here are a few ideas for how to enjoy it!


Kholrabi Recipe Ideas


Roasted Kholrabi from Cooking on the Weekends




Kholrabi slaw with cilantro, jalapeno, and lime from Feasting at Home




Spicy Crunchy Kholrabi Noodles from Love and Lemons



Stuff the damn thing, with cheese!   from Food52




Do a quick pickle, this one from Viet World Kitchen




Stir fry it, with bacon and scallions by Bon Appetite



Thanks for reading!

Here are some creations by CSA members this past week!


Roasted Hakurei w/ greens, by Keith Catone




Scallions grilled whole to perfection, by Kata Lorenzo




Lobster innards fried rice with scallions and zucchini, by Judy Khy










CSA Sign-Up Begins!

The sign-up process for the 2019 MGF CSA is now open!   We only have spots for 40 CSA’s this year.  We are trying to build a bad-ass CSA membership who can help us nurture MGF into a thriving social justice farm and retreat space.   Who do we want?   Food foragers, freedom fighters, movement mommas, PrYSM peeps, AARW A-Listers, holistic healers, leftist lesbians, communal chefs, transformative Trans*folk, handy homesteaders, dapper DIY-ers, fabulous funders, ambitious artists, autonomous abolitionists, fabulous facilitators, magical mediators, versatile volunteers, crafty carpenters, and gifted gardeners. (Any other alliteration ideas? Email me!)

For the third time, we find ourselves on new land.   There are new infrastructure needs, new challenges and new benefits.   This time around it’s a bit different; we hold title to the property!   As such, there is a vast amount of farm infrastructure to build and invest in, and there is a lot more to think about.  No more quick fixes, band aid solutions, mobile farm stands, or temporary projects.   This time around we are moving slowly, carefully researching how to build a lean and sustainable farm operation that is capable of growing food and cultivating community for years to come.

We are continuing on with the CSA (Community Support Agriculture) model, and in fact, we have expanded the concept to a COA (Community Owned Agriculture) model!   You can read about this in the link at the bottom about becoming an owner-investor of the farm.  But I can’t reiterate how important it is that we get sales right away, up front, at the start of our season.   Farming the organic method is truly expensive!   We just spent over $8,000 on organic fertilizers and soil amendments, such as compost.  And this does not include the several thousands of dollars we spent on seeds and potting soil.

NO EGGS?!?!?!

As a self-administered rule, Farmer Kohei has made a solemn commitment to himself – no animals (and especially no Emu’s) until we are ready!    While he is dying to bring back the production of yolk rich duck eggs, blue chicken eggs, and those speckled bite size quail eggs, we first have to figure out how to manage the intense presence of coyotes which make their pack presence known in the middle of the night, and the lone fox who frequents the property at more random hours throughout the day.  Fisher cats stake their claim here as well.  This is prime farmland in a rich ecosystem of freshwater ponds, salt water marshes, and farm fields plump with produce.

While we will probably start up our new flock of egg-laying poultry sometime this year, there is no guarantee on when eggs will be available.  When they are available, we will be sure to let you know, and we can easily add them onto your share.




WHAT’S NEW THIS YEAR?   Aside from a new farm, new growing conditions, and a new location, we got a few other new things going on:

  • Trying out some new vegetable items, such as Chrysantheum greens and Shishito peppers, and new varieties of scallions, tomatoes, and potatoes.
  • We will be planting a few mini-orchards of hardy kiwis, fig trees, and blueberries, but these won’t be ready for harvest until 2020
  • We’re moving slowly, building a truly sustainable farm movement organization – this means that we’re not going to jump right in into egg and meat production until we’re ready, and we’re also keeping this year’s CSA very small – capping at just 40 members.
  • A newly formed Transplant Committee will be guiding farmer Kohei into building Movement Ground Farm into a lean, mean, green and totally bad-ass organization!
  • An experimental CSA flower share will raise funds to support our movement partner organizations and their direct work with families separated by ICE



The Summer share is 13 weeks of produce and starts July 2.   Each share consists of 5 vegetable items.   For example, you will get something equivalent to a pound of tomatoes, a bunch of carrots, a pound of green beans, a head of lettuce, and a whole watermelon.    The Fall Share consists of 11 weeks of produce, starts on October 8th and goes through December 17th.   We may also offer a short winter share focused on storage crops (potatoes, onions, beets, winter squash) paired with cold loving, sweet baby greens (such as bok choys, spinach, Chinese broccoli, baby lettuce) in our greenhouse.  There will be optional free items each week when they are available.

The cost of one week’s worth of produce is $21.93, which brings the Summer share to $285.09 and the Fall share to $241.23.   If you purchase both shares together, you get a $10 discount.



Our Flowers for Justice (or Love!) is a CSA flower share program where you will receive seven fresh bouquets of flowers, one bouquet every other week. Since this is our first time delving into the world of flowers, this year will be largely experimental. 100% of the profit will directly go to support families who being torn apart by Immigration & Customs Enforcement, specifically to support their involvement in the immigrant rights campaigns of three organizations – Providence Youth Student Movement, Alliance for the Mobilization of Our Resistance, and Asian American Resource Workshop.

7 bouquets of flowers, delivered every other week, starting on August 13th and ending on November 5th.  Cost is $140 for small bouquets (Flowers for Justice) and $210 for large bouquets (Flowers for Love).  It is considered as a donation and if we receive our 501c3 status this year then you can deduct it from your taxes.  We will send out notices if we achieve that status.



CSA pick up days are on Tuesdays at the following locations and during the following times:

Drop Off Sites Addresses Times
PrYSM * Providence Youth Student Movement 669 Elmwood Avenue

Providence, RI 02907

Tuesdays, 2 – 6pm
AARW * Asian American Resource Workshop 42 Charles Street

Boston, MA 02122

Tuesdays, 3 – 7pm
MGF * Movement Ground Farm 592 Puncatest Neck Road,

Tiverton RI 02878

Tuesdays, 3 – 7pm
GRI * Grassroots International Only Open to GRI Members


  Distribution Date # of Shares $/share Total
Summer Share Weekly July 2 – Sept 24 13 $21.93 $285.09
Fall Share Weekly Oct 8 – Dec 17 11 $21.93 $241.23
Flower Share Bi-weekly Aug 13 – Nov 5 7 $20 – $30 $140 – 210


Thank you for your ongoing support!   Let the good times and good eating begin!