sense of independence which it gave was second only to the sense of perfect
- Robert Marshall (about the Alaskan Wilderness)
Whats in the box this week:
Summer squash (yellow crookneck or Rond dNice)
Mystery item (check it out: there are some pleasant new surprises!)
... and if you have an extra-fruit share:
Sat/Sun July 28&29 -
Wood Fired Bread Oven Building project
Sat/Sun Aug. 4&5 - Childrens Mini Camp,
10m Saturday - noon Sunday. Optional early arrival Friday night. (See Member
to Member Forum in the 5th Harvest Week's Newsletter for details!)
Sat. Sep 22 - Fall Equinox Celebration,
3pm - 9pm
Sat. Oct 20 - Halloween Pumpkin U-Pick,
Happy Fourth of July! As I
walked the farm this morning, I wondered what celebrating our independence
from British colonialism 225 years ago means as we approach another 4th
of July holiday. I am convinced that the Founding Fathers were motivated
by the vast, seemingly unlimited richness and awe-inspiring beauty of
the wild and untamed countryside. Both fear and fascination are triggered
when we spend time in the wilderness. I remember some of my greatest experiences
(and initiations as a teenager) were the times spent camping and hiking
in remote wilderness areas. It was then that I experienced that sense
of quiet inside and "bigness" outside of myself. Conserving
natural resources instead of exploiting them offers this country a physically
and spiritually better future than the immediate cashing of our assets
would. Just as it does not seem intelligent to put the California coast
at risk for a weeks worth of crude oil, or invade our last wilderness
sanctuaries in search of a little gold, silver or oil, so it doesnt
seem intelligent to pave over and poison the land and people that grow
our food. As I farm this land, I know that my decision to grow healthy
food is directly linked to my ability to listen to the land, hear what
it says, and understand what it can and cannot do. Independence Day to
me means taking the responsibility to honor, and follow the freedom of,
this relationship of listening to nature. - Tom
Member to Member Forum
have had very little response to our suggested community farm days planned
for August and September (see last week's member-to-member forum). If
you are interested in any of these events, please let us know very soon
so that we can make the necessary arrangements. If you dont have
last week's newsletter, you can click here
to view it.
Remember, if you wish to communicate something to the rest of the CSA
membership, you may use this forum to do so. To submit something to be
included here, please contact the editor (see below) by Sunday to get
it into the following weeks newsletter.
Crop of the Week
Squash Family: Botanically recognized as "Cucurbita", it contains
27 different members or species and originated in North and South America.
Squash are renowned trailing and climbing plants producing sometimes very
large and curious looking fruits, such as the pumpkins and gourds, winter
and summer squash. Squash were originally an important food plant in the
pre-Columbian diet of the Americas, which was based on corn, beans and
squash. The word "squash" was derived from a North-American
Indian word meaning "food eaten raw". There are more than 10
different types of summer squash alone. The more "unusual" type
you have received is the light green and round ones. They are wonderful
grilled or sautéed.
Where do these delicious melons come from? Greg from Happy Boys Farm is
picking his first cantaloupes this week. Greg has been a longtime organic
grower (20+ years) dedicated to growing really high-quality vegetables
and fruit, mostly sold through farmers markets (some of you probably
know him from Santa Cruz, Los Gatos, and Willow Glen). He has a bumper
crop this week, and we are happy to diversify our fruit supply with these
juicy sweet treats.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Oooh boy, Tom didn't write
much this week, so I've the luxury of lots of room for recipes ('course
we're talking about the print version -- here on the web I've got all
the room I want)! Anyway, I had this wild-hair idea: how 'bout instead
of 'recipes', l give you a week-in-the-life-of-Debbie's-Kitchen scenario,
telling just how I might go about using every item on the list this week?
Broccoli: I love making a broccoli-cheddar pasta. Put a pot of
salted water on to boil. Meanwhile, cut your broccoli into florettes (stems
can be peeled and cut into bite-sized sticks). Grate up a goodly pile
of cheddar. Have butter, flour and milk standing by. Dump some penne into
the boiling water (takes about 10 minutes or so to cook). When there are
about 4 minutes left on the timer, dump the broccoli in with the penne.
Melt a tbsp. or two of butter in a skillet over med-lo heat; whisk in
a wee bit of flour (maybe a teaspoon) and when it is all incorporated
pour in enough milk (maybe 1/4 C or so), all the while whisking, to make
a slightly thickened roux. When the pasta/broccoli has about 1 minute
left to cook, dump the grated cheddar into the roux and whisk until melted.
You should have a nice creamy cheese sauce! Brrring!! Pasta and broccoli
are done! Drain well and then add to cheese sauce (or visa-versa) and
Cantaloupe: Not too hard... cut it open, scoop out seeds, cut in
slices and peel. Eat á lá carte, or wrap some proscuitto
around the slices and serve as an appetizer. Or cut into bite-sized pieces
and serve with a scoop of cottage cheese.
Carrots: These are a staple, like potatoes. Versatile: peeling
is optional, cooking is too, but I do recommend scrubbing clean with water
and a vegetable brush! Cut them into pieces and boil in a little water
for 10 minutes. Drain off water and add a little butter, honey and salt
to the pan. Simmer until glossy. Grate 'em raw into salads, or eat 'em
raw as sticks... with or without a dip.
Chard: Wash, chop, steam, sprinkle with vinegar and salt. Or wash,
chop, sauté in a little garlic and oil, then add some walnuts,
and dress with a splash each of soy sauce and balsamic vinegar.
Cucumbers: Quick 'n dirty: peel, slice thinly into a shallow bowl,
sprinkle w/salt and pepper, add some red wine vinegar and a splash of
water. Spoon the vinegar mixture over the cukes until it seems well distributed.
Plunk on the table with forks for everyone.
Garlic: eeek, I use this for everything! Chopped or crushed into
marinades or salad dressings, minced and sautéed with chard (above).
I'll wait to tell you about roasting it 'til the weather is a little cooler
Kohlrabi: I've got a routine for these babies now. Cut the greens
from the bulbs, wash and store separately. Chop and saute greens like
chard, or chop and toss into soups or stir-frys. My fave thing to do with
the bulbs is just peel, cut in half, and slice into half-moons for use
as a crudité, or throw into a stir-fry or soup.
Lettuce: Salads! If it is romaine, I like to make a caesar (email
me if you want to know how to make the dressing). The leaves make good
'scoops' for cold pasta and grain salads too. Red and butter leaf lettuces
are good with either fruity or savory dressings. Try lime-soy-garlic-olive
oil-cilantro, and crumble in some feta and toss in a few kalamata olives
if you have 'em.
Onion: Not like anyone needs instructions for these, but... reds
I like to slice thinly into salads with fruit and cheese, or chop/slice
and add to cooked dishes where the color complements the other ingredients.
(see Summer Squash, below, for example)
Potatoes: I always wash 'em but never peel 'em. Make mashed potatoes,
pasta (or soup) or pan-fry with lots of garlic until all is brown,
add salt and pepper, and eat for breakfast!
Radiccio: Other than for salads (it is pretty bitter, so offset
it with a sweet or fruity dressing), I discovered you can cut it in wedges,
brush with oil (I always use olive oil), sprinkle with salt and pepper
Spinach: cook same as I would chard, or use fresh in salads.
Summer Squash: Cut up and steam, slice raw into salads, or add
to stir-frys and pasta sauces. I made a pretty side-dish sauté
with sliced squash (light green), carrots (orange) and red onion (purple),
then dressed w/melted butter, minced parsley (dark green) and some salt!
Strawberries: Easy! I use 'em in agua fresca, in daquiris, cut
into cereal, or sliced onto buttered-honeyed toast! Not to mention strawberry-rhubarb
(or strawberry-rhubarb-nectarine) pie!!
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.