Worker Share Program

DSCF2157In exchange for a Full CSA Share, Worker-Share Members at Sandbox Organics commit to working 16 weekly shifts on the farm over a 20-week period.  We ask that our Worker-Share members adhere to an agreed upon work schedule established between the member and farmer. They can expect to work together with the crew on seasonal tasks such as helping with seed-starting, transplanting, weeding, harvesting, packing CSA shares, or even staffing our market stands throughout the main season.

Participating as a Worker-Share Member allows individuals a unique way to be involved with Sandbox Organics. Please understand that farm work is challenging.

All Worker-Share Members will be required to meet with Farmer Yoram before the start-date of their position. This meeting is to clarify the duties of the position, sign the Worker-Share Agreement Form, and ask/answer any questions that the Worker-Share Member may have about the program.

 

If you are interested in becoming a Worker-Share Member at Sandbox Organics, please contact Yoram@SandboxOrganics.com

CSA Week 10 – A Harvest Story

This week I thought I’d share a little bit of what a harvest day looks like at Sandbox Organics.  Of course, it always starts with coffee.

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Then, our superhero volunteers harvest food for the shares.

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We wash and cool the vegetables in cold water.

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The boxes are laid out and packed in a line and…

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Voila! A share is born.  Here you see me arranging a photo for a post.  This weeks box has collard greens, Yukon Gold potatoes, purple kohlrabi, sweet peppers, cucumbers, Japanese eggplant, Sungold cherry tomatoes, slicer tomatoes, garlic, and fresh parsley! Yummm…

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CSA Week 6

 

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CSA Week 6:
Rosemary, sun gold cherry tomatoes, silver slicer cucumber, hakurei turnips, swiss chard, jalapeños, Hungarian hot wax peppers, golden squash, green beans, napa cabbage, and spicy salad mix.

Out With The Old, In With The New

It’s time to start planting our fall crops, i.e. broccoli, cabbage, cauliflower.  Here at Sandbox Organics finding more space for things to grow can be a bit of a challenge.  Luckily, a lot of those same crops from the spring are done producing for us, so we can rip them out of the ground and make way for the new stuff.  When you harvest things like cabbage, broccoli, and cauliflower, you cut the “head” from the center of the plant and leave behind lots of perfectly edible leaves.  We don’t see these greens in the grocery store because they don’t quite stand out like chard or collards do.  Still, I thought I’d try to do something with them this year.  Turns out cauliflower greens make a pretty incredible Kimchi!

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Tasty lookin’ cauliflower greens.

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Kimchi made by Liat from the cauliflower greens.

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Bok choi where the cauliflower used to be.

Vermicomposting

This weekend my brother Gilad came by and helped me set up our very own worm bin.   A worm bin uses vermicomposting, which is a process in which worms turn vegetable waste from the kitchen and garden into rich beautiful compost.  First we drilled holes into our bin for ventilation.

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Next we added shredded newspaper as a source of carbon and dampened it with water. Like soil, newspaper strips provide air, water, and food for the worms.

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Then we threw in our vegetables scraps under the newspaper before putting the worms in the their new home.

 

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dr. worm hand

And there we go!  I hope they’re happy.  In a month or so we should be harvesting compost for the garden.  This is a great way to make sure that the nutrients the plants pulled from the soil make it back to the garden for the next growing season.

CSA Week 1!!!

This week marks the start of our 16 week CSA.  It’s so exciting to see all the hard work paying off in the form of yummy produce.  And of course, there’s lots more on the way!  This weeks share has delicious radishes, lettuce, bok choy, collard greens, arugula, spinach, green garlic, and parsley!

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Bon Appetit!

Scaling Up Workshop

Last Saturday I helped lead a workshop at The Plant with Katie Williams of Patchwork Farms and David Henderson of City Farm Chicago.  The workshop was called Scaling Up: Transitioning from Urban Gardener to Farmer.  The workshop was directed towards experienced green thumbs interested in starting their own Urban Farm, and covered important information about production based growing systems.   A big thanks to everyone who participated! Keep up the good work!

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