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!

Papers Signed, the Farm is OURS!!

After three years of searching, and after 6 months of waiting in suspense after signing a Purchase & Sales agreement, we finally closed on the property right on the Spring Equinox!  I never knew how unnerving the suspense would be, my life and vision put on a long un-ending pause.   I am so relieved!   All of this is made possible by the friends, CSA members, and family who formed the Puncatest Land Heights Collaborative LLC, our experiment in community and family supported land ownership!  And special thanks to our realtor, Brian Janes of William Raveis Real Estate.

We are nestled in a far coastal town, disconnected from the rest of the State of Rhode Island, and perhaps the best kept secret of New England.   All the beauty of the Cape without the traffic and fanfare.   Our farm is located high on top of a peninsula, sandwiched between the Nonquit Pond and the Sakonnet river.  You do not have to look into historic documents to know and feel that the locals considered this land and it’s beauty as sacred. It served as a vital source of shellfish and fertile cropland by the indigenous before settlers and capitalists privatized the land and sub-sectioned it off to graze cattle and other livestock.

Our new address is 592 Puncatest Neck Road, Tiverton RI 02878.   We are inspired by its landscape and beauty every single day.

We are looking forward to building with residents and neighbors in Tiverton, local farmers and food producers, the Pocasett Wampanoag Tribe of the Pokanoket Nation, and anyone else who believes that we need to heal the land, heal the people, and position our lives in the fight for social, economic, racial, gender, and ecological justice!

Special thanks to everyone who advised, volunteered, coached, and supported our transition process, from legal counsel to packing up boxes.  Especially…

Marie Kazuinas, Chuck Currie,  Noah Schuettge, Patch Putterman, Sara Mersha, Glynn Lloyd, Jenn Medeiros, Mateal Lovass Ishihara, Emiko Ishihara, Rumi Lovass Ishihara, Michio Ishihara, Melody Ishihara, Brian Janes, Adeola Oredola, DJ Horton, Martha Yager, Kathy Lessuck, Shirley Mark, Dulari Talhbidar, Mimi Budnick, Elena Shih, Sarath Suong, Dimple Rana, Shannah Kurland, Dante Luna, Omar Luna, Gladys Gould, Judy Khy, Stanley Mui, Caleb Khy, Tyler Rollock, Sophia Wright, Suzanne Pan, Mina Remy, Katie Yi Li, Go Sasaki, Jenn Steinfeld, Jennifer Rowe, Yoko Fujiwara, Junco Sugiyama, Yuji Kira, Veasna San, Rachel Miller, Anim Yeboah, William McCaffrey, Bill McCaffrey, Laney Sproat Pitt, Tess Brown Lavoie, Sarah Turkus, Carolyn Chou, Dave Jenkins, Aaron Tanaka, Leah Peniman, Cata Lorenzo Antonio and Josh, Jennifer Shultz, Patricia London, Anthony Lopes, Barry Gross, Kalliane Dewi, and Chelsea De Santis.

And these fabulous organizations:

Conservation Law Foundation, Goodwin Associates, Land For Good




Week 14: Watermelon & Fennel

Week 14: Watermelon & Fennel

I’ve been checking out two potential sites for Movement Ground Farm.  One is up and over the border in New Hampshire, while the other is right over the border in Connecticut.   One puts me a little too far away from Providence, and the other too far away from Boston.   But both are beautiful, and I’m beginning to piece together a multi-dimensional pro and con analysis of these two properties, while continuing to look for more that may pop up.


100+ acre property in Lyndeborough, NH that comes with a lake and a view of the hills!




140 acre property in Voluntown, CT that also used to be an old campgrounds back in the 1970s.



Laurence helping us with duck processing and Anim helping with the havest during the busy duck processing week.


Matt and Lucas resting after a long day of work, and Puma who just got up from a nap agrees that its about time to rest as well!


This Week’s Menu

green lettuce head


d’avignon or red radishes



Tia To or Vietnamese shiso


Recipe Ideas


5 Spice Duck with Quick Pickled Daikon, Shiso on a Tortilla


Duck yakitori with pumpkin, shiso, and daikon salad with plum dipping sauce


Slow roasted duck with olive gravy and garlic-fennel confit


Lemony radish and fennel salad


Warm buttered radish and edamame salad


Soy and sesame edamame


Watermelon & Fennel Salad with Honey Lime Vinagrette


Everybody is Cooking Duck!

looks like we got some chefs among us




Pekin duck on a paleo scallion pancake by Keith & Dulari



Pekin duck by David Jenkin’s mom’s boyfriend’s family recipe!


Peking style Pekin duck by Anna Cheung


20989047_797358933779356_1303605511091660938_oDouble duck by Farmer Kohei

Cooked standing up for a crispier skin by Susan & Wesley Wright