you eat, know that you are feeding more than just a body. You are feeding
the souls longing for life, its timeless desire to learn the
lessons of earthy existence -- love and hate, pleasure and pain, fear and
faith, illusion and truth -- through the vehicle of food. Ultimately, the
most important aspect of nutrition is not what we eat but how our relationship
to food can teach us who we are and how we sustain ourselves at the deepest
level of being."
- Marc David
Whats in the box this week:
Fresh red and yellow
Potatoes (Yellow Finn)
... and if you have an extra-fruit share:
three more baskets
Sat. May 19 - Open Farm Day, 1pm - 5pm
Sat. Jun 23 - Summer Solstice Celebration,
4pm - 10pm
Sat/Sun Aug. 4&5 - Childrens Mini Camp,
noon Saturday - sundown Sunday
Sat. Sep 22 - Fall Equinox Celebration,
3pm - 9pm
Sat. Oct 20 - Halloween Pumpkin U-Pick,
All of us at the Farm are
excited to welcome you in celebrating our 6th season of Community Supported
Agriculture (CSA). Every year we have been blessed by this land to provide
you with an abundant, nourishing and flavorful bounty of fruits, vegetables
and flowers. It is wonderful to grow food and care for the land, knowing
the community it will nourish. At this years Core Members
meeting we talked at length about how to better share information throughout
the CSA membership and strengthen their link with the farm. How could
we improve the communication between the farm and the CSA members? How
best to provide a forum for the members to communicate amongst themselves,
share ideas, alert each other about pertinent events or organize activities?
The solution, we decided, was to expand the weekly newsletter! What you
see before you is the 'premier issue' of the Live Earth Farm (Com)Post,
your new and improved newsletter! We have increased it to two pages (2-sides),
to accommodate the additional information. It is something of a work in
progress, so as we get feedback from our members over time, it may evolve.
We hope you enjoy the changes!
- Tom (your farmer) and Debbie (your editor)
Up on the Farm
Its Springtime and everything
is birthing and coming alive. The energy can sometimes feel overwhelming.
Farming is like a dance, where we are asked to harmonize with the rhythms
of nature. School children were visiting, the goats are giving birth,
the greenhouse is packed with young seedlings ready to be transplanted,
while the strawberries are juicy and red waiting to be picked. Soil preparation,
sowing, weeding, and watering are always part of the farm routine. The
first farmers markets have started and more than 150 people have
joined the CSA this year (by the end of May our goal is to have 200 members,
so please help us spread the word!!!). Oh what a dance it is!!! It is
the joint effort and enthusiasm of so many committed people who allow
this farm to truly dance and come alive. Thank you, thank you, thank you!!!
Juan, Marcos, Lucio, Jonathan, Jose and Luis are all back from last year,
their commitment and experience are the foundation for the work that happens
in the field. We are really happy to welcome Kara Brown as our farm intern.
Many probably have spoken to her already, as she will be this years
CSA coordinator while taking on many other challenging farm responsibilities.
Many of the changes that we have been able to implement in the "off-season",
i.e. a new CSA database and this new and improved newsletter, would not
have been possible without the help and dedication of dear "Chez"Debbie
Palmer, our recipe guru and now also editor of this newsletter. We hope
that everyone has the opportunity to connect with the farm and its
community as much as possible and we welcome your participation and ideas
throughout the season.
Crops and Critters
The weather, you will hear
me talk and moan about a lot throughout the season. April sure was a month
to moan about. The wild temperature swings we had in April were a challenge
to time our plantings. It got so warm for a while that we started planting
our summer crops hoping for an early start, such as green beans, toma-toes,
cucumbers, summer squash, but then all of a sudden winter came back with
freezing temperatures. Our first sowing of green beans didnt germinate,
however we were lucky our transplants survived the shock. The pear blossoms
were affected by the frosty weather and as a result the fruit set was
much less than last years record crop. The peaches look nice and
our raspberries are starting to bloom. Gain some, lose some. Thats
farming...or is it gambling?
Our two mother goats, Fawn and Star (Santa Theresa breed) have given birth
to a total of 6 baby goats (3 each, which is very unusual; typically goats
only have 1-2 kids at a time): 5 girls and 1boy. At this rate, fresh goat
milk and cheese will someday make it into your shares. If you have a chance
to visit the farm, on OPEN FARM DAY MAY 19, come say hello to the kids,
they are adorable!
What is Community Supported
Agriculture: It is my desire to share some thought provoking ideas on
the state of agriculture in this country and how CSAs can create the possibilities
for a new social and economic basis for agriculture. I invite everyone
to share their ideas and use this space to bring to our attention issues
that affect our lives and discuss ways we can do something about them.
As a first step (next week) I would like to reflect on the Community aspect
in Community Supported Agriculture.
Member to Member Forum
If you wish to communicate
anything to your fellow CSA members, this is the place to do it! Please
email or call me (editor -- see contact information at the bottom of the
page) no later than Saturday to get your item into the next week's newsletter.
It could be anything from sharing information you have about a pertinent
event that you think other members might be interested in, to requesting
information from other members. It could be a sustained dialog on a particular
subject over a few weeks (comment and reply). This section will evolve
with the various needs of the membership. Events and items with dates
will be added to the calendar.
One event slated for this summer: fellow member Charles Limbaugh wants
to organize a wood-fired bread-oven building project on the farm. Details
about when and how you can participate will be posted here when they are
Crop of the Week
(Allium Cepa) (This information is courtesy of From Asparagus to Zucchini
by the Madison Area CSA Coalition.) There are 300 species of onions within
the allium genus. The bulb onion is indisputably the most universal seasoning
used by humans. Believed cultivated since prehistoric times, the onion
seems to have originated in the middle East and Southwest Asia with references
dating back to 3200 B.C. The ancient Egyptians saw the concentric circles
of the onion as a symbol of the universe and treated it as an object of
worship. The compact and modified leaves of the onion form the edible
bulb. This is the plants nutrient storage for the following years
growth. Our onions are reddish purple, white or yellow. The pungency of
an onion directly reflects the amount of sulfur in the soil in which it
is grown. The sulfur turns into sulfuric acid when in contact with the
water in eyes, causing the cook painful tears! Beyond its flavor
the onion has been touted for its various health and healing benefits!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Hi, me again! Just a small
note to those of you who may be new to the CSA this year: there is a database
of recipes from the last 3 seasons on the farms website. It is searchable
by key ingredient or by harvest week. Just click on the link called Debbies
Kitchen (from the Weekly Newsletter page of LEF's website) or click
on the link below (for those of you viewing this newsletter via the web
instead of via the paper version) and youre there! Also, I would
like to encourage members to contact me if they have either a recipe or
preparation tip theyd like to share. Okay... on to the show!
Fresh Fava Beans
A delightful treat! If you like edamame, youll like favas. Open
and remove beans from pods (pods are not edible). Drop them into boiling
salted water for a mere minute, then remove with a slotted spoon. Slip
skins from beans (pinch one edge of the skin and you kind of squirt them
out). My favorite step at this point is to simply salt them and eat them
warm, like a snack, but they can also be tossed into pasta dishes, soups
or salads, or sautéed with garlic and herbs and pureed. Leave water
in the pot for a while after removing the beans and watch it turn pink,
then purple! No kidding!!
for a link to a comprehensive listing of recipes from Live Earth Farm's
newsletters going back as far as our 1998 season! You can search for recipes
by harvest week OR by key ingredient. Recipe site is updated weekly.