Summer 2017: Week 2

Summer 2017: Week 2

Before I begin this week’s blog, I’d like to acknowledge a significant community victory!   A shining example of people power! 

Congratulations PrYSM  (our CSA drop off organization in Providence) on your seven year struggle to pass the Community Safety Act, a municipal racial profiling law that ensures community oversight over police misconduct, abuse, and profiling. On Thursday, June 1st, the Providence City Council voted 13 to 1 in favor of passing the ordinance!   National right-wing police associations and police departments across the East Coast took notice, the local FOP repeatedly turned out 60+ off-duty officers as well as on-duty officers to raise opposition at each ordinance hearing, and a prison transport van was parked visibly right outside the building.    PrYSM’s office was vandalized and a noose was left strung from the ceiling – perpetrators were never caught.   These tactics of intimidation did not work in suppressing progress.  PrYSM was instrumental in building a broad-based multi-racial coalition of African Americans, Southeast Asians, Latinos, immigrants and refugees, white allies, youth, as well as the LGBTQ community.   Every ordinance meeting, they turned out their supporters [in the hundreds], swelling the board rooms and hallways of Providence City Hall.  In an era of fear and repression, the most comprehensive racial profiling law in the nation was past here in Rhode Island.   See to learn more!


Onto this week’s Menu

0605171245agreen garlic (use the entire plant)



spinach and tangy Asian green salad mix


red giant mustard for stews, soups, stir-frys, and sautees0605171539

red or green curly kale


and when life gives you strawberries…

1487249900329and duck eggs!


Recipe Ideas


Seared porkchop with mustard green chimichurri from the Joy of Cooking


Balsalmic glazed chickpeas and mustard greens from the Fat Free Vegan Kitchen


Mustard green soup with roasted meat from Angkorian Cooking


Green garlic pesto Green garlic pesto from the Spruce


Roasted green garlic from the Spruce


Cream of green garlic and potato soup by All Recipes





Farm Update


Quails have moved out from the brooder and onto pasture, in these DIY quail tractors.  It’s called a “tractor” because we move it every other day so that they have fresh pasture  (grass, worms, bugs) to rummage as well as for cleanliness, while also fertilizing the soil.   So far, so good.  We are able to move them without any escaping.  They are definitely prolific soil amenders!



Actually, we also moved the Cornish Game Hens out to pasture.   They’re not fond of the cold weather.   But at least its a great excuse to cuddle!

While our tomatoes, cucumbers, and squash have just been sitting in the fields with little growth, the spinach and shiitake mushrooms have been thriving in this cold and wet Spring.


When you’re tied to the land and can’t take vacations, its nice when paradise comes to you!

Alright, praying for some sunshine!   Have a great week!

Week 1 of Summer 2017

May 30, 2017

Okay, 80 shares delivered to seven cities.  A few bumps here and there, but I’m thinking and hoping that by next week, we will be heading for some smooth sailing!

Most important thing – if you did not receive a text message from me (I sent one this morning) but would appreciate text messages once or twice a week, please respond with your name and cell phone number!   Conversely, if you received a text message, and do not wish to be a recipient, let me know.


  1. If you are going away or want your share held a certain week, you can schedule those holds as well as when to make up those shares, and even temporarily or permanently swop your pick-up locations.  So please, bookmark this page: and log-in with the same email you used to sign up for the CSA.

2. Not everyone gets the same things each week.   But we make sure that in the end, everyone does get to experience everything we have to offer.   If you didn’t receive strawberries this week, expect to receive EXTRA strawberries next week.

This Week’s Menu

pink radishes




others may have received garlic scapes, bok choy, and strawberries


Komatsuna: Japan-Inspired Mustard Greens



1 tablespoon sesame seeds (optional)

1 teaspoon Asian (toasted)

sesame oil

6 cups washed and chopped mustard greens

1/4 cup water

1 teaspoon minced garlic or to taste

1 tablespoon soy sauce

2 teaspoons Japanese rice wine (mirin) vinegar

1 teaspoon sake (optional)

1 teaspoon white sugar

How to make

  1. Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  2. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  3. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Garlic Scapes: Garlic scape pesto.



10 large garlic scapes

1 cup lightly packed basil leaves (optional)

½ cup pine nuts or walnuts

⅓ teaspoon salt

½ to 1 cup (depending on desired consistency of your pesto) of olive oil

½ to 1 cup grated parmesan cheese

How to make

  1. Combine garlic scapes, basil, and salt to food processor or blender.
  2. Start processing, adding oil slowly.
  3. Add nuts and cheese
  4. Add to pasta, pizza, toast, or whatever you want your pesto with.


Radish: Pesto, radish, and sea salt crostini.



thinly sliced baguette

Olive oil


Thinly sliced radishes

Flaky sea salt


How to make

  1. Brush baguette slices with olive oil and toast in oven at 400
  2. Spread your garlic scape pesto on the toasted baguette slices, top with radishes, and sprinkle with sea salt.


Arugula: Prosciutto and Arugula pizza



1 pound pizza dough

1 cup pizza sauce

3 cups shredded mozzarella

4 cups arugula

4 tablespoons olive oil

2 tsp lemon juice




How to make

  1. Divide dough into four equal parts, cover with plastic wrap, rest for 15 minutes
  2. On lightly floured surface, roll out dough into 8 inch round pies. Transfer to pizza piel covered with parchment paper or upside down baking sheet.
  3. Brush dough with olive oil and season with salt and pepper
  4. Add pizza sauce
  5. Add mozzarella and prosciutto
  6. Place on pizza stone or upside down baking tray in oven at highest setting for 5 to 8 minutes
  7. In a bowl add arugula, lemon juice, salt and pepper
  8. When pizza is cooked (golden brown crust and bubbling cheese) add the arugula and shaved parmesan


Good luck!

Post Your Pictures!


Welcome to the 2017 Season!

May 25, 2017

Dear 2017 CSA Members:

Well, the shock of Trump is somewhat over.  Or are we adamantly remaining in a state of shock and unacceptance?   Now that the dust has settled, despite the everyday onslaught of more political explosions, we know that Trump is merely an inflated puppet controlled by petroleum, the wealthy 1%, the Zionists, the military and prison industrial complexes, the right-wing conservatives, and CEOs and oligarchs across the globe.  One day, Trump’s balloon will tear and it may whizz around in a crazy whirlwind creating a spectacular display before it settles on the ground, or it may deflate slowly over time, or it may just burst and end in seconds.   When that happens, our systems will be reconfigured by the powers that be – petroleum, the wealthy 1%, the Zionists, the military and prison industrial complexes, the right-wing conservatives, and CEOs and oligarchs across the globe.  Or, will grassroots people power, movements for social change, and advocates for the environment be ready and organized to take the lead?   Organizers organize to be ready for these moments.   

While Trump is shocking and baffling and “good for ratings”, the real worry is the seismic shift to the right at a time when the world is teetering upon so many inter-related, unsustainable and unstable conflicting systems.   That this ahistorical, uncooperative and self-aggrandizing form of old school white supremacist patriarchal capitalism is resurging at a time when insurmountable global challenges demand that we must unify, coalesce, coalition build and compromise.   Unfortunately, racism, sexism, Islamophobia, and homophobia continue to be both profitable enterprise-ideologies, tactics for dividing and conquering, and often the best tools for the Capitalist 1% to amass power.     

There is much work to be done!   And while some have pulled back and given up, others have ramped up the pressure.   Our community – one of organizers, activists, youth leaders, and social workers – have always been on-the-ground, have always remained steadfast; and just as they have been doing for the past 10, 20, 30 years, continue to bring compassion and struggle to those who are the most in need.  

That is why we at Movement Ground Farm have aligned ourselves with partners who are on the frontline of movements for social change in Rhode Island and Massachusetts.   And we want to thank them for not only the work that they do but also for hosting as CSA drop off sites!   We hope you take the time to check them out online, attend their events and actions, donate, and meet everyone in-person during volunteer work days, workshops, or our harvest festival. 

·         PrYSM (Providence Youth Student Movement) – our CSA drop off host off of Elmwood Avenue in Providence – has been part of two campaigns that are reaching headway this year: one of which may pass the most comprehensive racial profiling bill in the nation, the other of which may see an incredible international victory for immigrant and refugee rights!   

·         Grassroots International works to connect folks in the U.S. with global peasant and small farmer led movements which address the root causes of poverty and climate change while fighting against the corporate take-over of people’s rights to grow their own food. 

·         The FANG Collective – based in Pawtucket, RI seeks to escalate resistance to the fracked gas industry while supporting other movements for justice.

·         AARW (Asian American Resource Workshop) based in Dorchester, MA – is a member-based organization that uses arts, education, and activism to build the skills and political analysis of Asian Pacific American communities in Massachusetts. 

·         The Olio Culinary Collective is a worker-owned business dedicated to sustainable sourcing, workplace fairness, and brings organizers, activists, and food enthusiasts together, often while donating profit to support key organizations. 

The vision of Movement Ground Farm is to empower and connect people, families, organizations and movements to their food, land, and to a deeper sense of community!   Food brings people together!    Places to convene in the open air are scarce!    Often times, we come together using food that is grown thousands of miles away, and through its processes, pollute our earth and exploit the workers and farmers.    What would it be like if we brought people together using fresh-off-the-vine foods, grown right here, using sustainable earth-friendly methods, and that everyone had some hand in growing that food?   What if refugee elders could connect to their children and grandchildren by sharing their wisdom and secrets of plant cultivation?   What if whole families and communities became less reliant and spent less money on corporate foods, and edged slightly towards a level of food sovereignty and autonomy?  What if the vegetables we grow can be transformed into jams, pickles, and hot sauces, and our organizations and families can generate an alternative stream of income?  

Our vision is to work towards these ideas, build a hub for local food distribution, and offer our land as a space for transformative gatherings and retreats!

Thank you for becoming a 2017 CSA member!    You have invested in not only quality, fresh food, but you have also invested in our vision!   

Stay tuned for an email in the next few days about our first CSA delivery – this Tuesday, May 30th!



Farmer Kohei Ishihara

Movement Ground Farm



It’s Spring! (Yesterday)+CSA 2017

It’s about time for a farm update. Yesterday marked the first official day of spring, but we’ve been getting underway with spring tasks for the past month–our onions, tomatoes, peppers, eggplant, and herbs are seeded, the property is getting cleaned up and organized, the tractors have been tuned up, and we’re all feeling grateful to be back outside again. Since we haven’t updated since the last week of last year’s CSA, there’s a lot to talk about…starting with this year’s CSA!

We now have 90 open slots for our summer CSA.  If you wanted to know what farmers do all winter, the answer is “plan out what it will take to be able to grow enough food for even more people.” So if you missed out last season, now is a great time to sign up. As usual, all our vegetables are organically grown, non-GMO, and free of synthetic chemicals or pesticides. Here is where you can sign up and read all the details about what we do and what we offer.

Meet the new meat menu! We’re now offering two Cornish game hens and a Pekin duck (aka “Peking”) as part of the summer share, to go along with all your organically grown vegetables. Our fall share will include a turkey, processed right before Thanksgiving so it’s as fresh as possible. All poultry is pasture raised on our property and fed organic grain, our own vegetables, and whatever they can forage in the fields!  The birds help us out by fertilizing our fields and eating insect pests, so buying a share is a great way to support symbiotic farm practices.

Vegan? Vegetarian? Don’t worry— if you don’t eat meat or eggs, you can opt out.

Don’t know how to cook this stuff? We’ll be doing some free cooking workshops, too…just in case you want to learn how to cook a duck, or how to use that bittermelon you got in your CSA box.

We have 2 new CSA drop-off locations in Pawtucket (at the FANG Collective office) and Cambridge. We’re excited to see how these new relationships progress over the season, particularly as we grow as a farm and advance our own land and community-based social justice mission. Our other drop off locations are below–the same as last season.

Ready to sign up? Click here. If you want to see a breakdown of prices by week plus a list of our drop-off locations, see charts below. (Note: we can offer reduced-cost CSAs to low income families, and we have a payment plan. Click the signup link for more info)


Ok, enough talking shop. Here are some spring sights from the farm…a reminder that it’s (maybe) getting warmer, finally?


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

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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