object, every being is a jar full of delight. Be a
Whats in the box this week:
... and if you have an extra-fruit share:
Berries, mixed bag of apples (pink pearl, early gold), peaches and plums
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,
Up on the Farm
are getting ready to build that wood-fired bread oven this weekend (July
28-29), the one mentioned previously in the Member to Member Forum, and
which is on our Calendar. Charles Limbach, who came up with the idea of
building a traditional wood-fired oven on the farm to bake bread, has
been working on the foundation on which the oven will be built. This is
a great opportunity to learn the methods of building a traditional oven
with earth. We have several people committed, and invite anyone who wants
to join us this Saturday and Sunday to come help out. You have the option
of staying overnight, just bring your sleeping bag, an air mattress and
a tent if you like. A $25 donation per person is requested to cover the
cost of food, etc. For anyone who has always wanted spend a day having
fun, getting dirty workin' on the farm, and enjoying the beauty of the
land, this is your opportunity to do so! So give Charles a call (831)
663-1161 and let him know you're coming. Charles says he'd like to get
started by 9am on Saturday, and suggests arriving around 8:30am to get
settled and ready. He will have all the necessary tools already... just
bring your hands and feet, he says!
Live Earth Farm Banner:
Kara is finishing a banner for our farmers market stand. It's a
work of art truly reflecting the spirit of this farm. Its all hand
painted on canvas, and I encourage people to come see it at the farm or
at any of our farmers markets in Willow Glen, Los Gatos, or Felton.
Maybe we can take a picture and post it on the web???
How can farming become an alternative
career option for young people? A group of six young people enrolled in
an internship at Mt. Madonna Center visited the farm last week. As we
talked about the future of farming in this area, I popped the question
if any of them ever considered farming as a career. Nobody jumped up and
said, "I want to farm." They were more reserved and cautious,
indicating that farming was too unpredictable, not rewarding enough both
financially and socially, physically demanding, and often overwhelming
(from having to juggle too many things at the same time). However, when
we discussed the principles underlying the Community Based Agriculture
model that supports Live Earth Farm, there was more interest. It seemed
as if this type of farming could serve as a more viable and accessible
alternative for young people to explore. With an aging population of farmers
in this country (average age is estimated to be 55), it would seem essential
to attract and increase young peoples interest in sustainable farming.
We welcome your opinion and ideas on this and other subjects discussed
in previous newsletters (click on Newsletter Index, at the top of this
Member to Member Forum
Reminder for all Mini Camp
participants: everyone participating in the Mini Camp on August 3-5 please
call us (831) 763-2448 to confirm your participation. All pertinent information
about the camp you can find in last week's newsletter (www.liveearthfarm.net).
We have 1-2 more openings for anyone interested. Thank you!
If you wish to communicate something to the rest of the CSA membership,
or start a dialog among members on a particular topic, 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
Crops and Critters
Early apples: In the Extra
Fruit Share youll be surprised to find apples this week. The farm
has two varieties of apples that ripen much earlier than any of the other
varieties. They are somewhat tart, but have exceptional flavor. One variety
is probably the most beautiful of any variety I have seen. It is pink
fleshed (hence the name "Pink Pearl"), and makes the most amazing
apple pie. The other variety is Early Gold, and is a great eating apple
with the texture of a Golden Delicious but with much more flavor. We only
have a few trees, therefore we can only put a few in every share. Enjoy!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
I understand from Tom that
some of you have been having trouble using up your garlic (how could this
be?), so one of the recipes below will help you use up an entire head,
not just a few cloves. And since we've been getting leeks the past few
weeks, I found this other recipe for using them with spinach (another
box ingredient) in a simple frittata. - Debbie
In looking for recipes for making this, I have before me three different
cookbooks, each with different time and temperature instructions! The
way I interpret this is that, hey, it's pretty flexible. The idea is to
bake or roast the whole head of garlic until the cloves are soft and buttery.
However you choose to extract the roasted cloves (you can 'squirt' them
out, scoop 'em out or figure it out), the garlic is just heavenly smooshed
onto baguette (or a bread of your choice). The roasted garlic is mild,
fragrant and sweet. Not at all sharp like in its raw form.
Most every recipe calls for slicing off the top of the head of garlic
(so the tips of the cloves are exposed), placing it in a small baking
dish or wrapping in foil (you can do as many heads as you like), drizzling
the head with a little olive oil, and optionally sprinkling with herbs,
salt, that sort of thing, then baking in a pre-heated oven... 1) á
lá Rolling Prairie Cookbook, at 250 degrees F for 45 minutes, uncovered,
2) á lá From Asparagus to Zucchini cookbook, at 350 degrees
for one hour, or 3) á lá Dean & DeLuca cookbook at 400
degrees for 1 hour (wrapped in foil or in a covered 'garlic roaster').
I'd go for the hotter temperatures... I think 250 degrees won't do it,
or at least it'll take more like 1 1/2 hours at that temperature, not
45 minutes. But if it's not done yet, simply stick it back in the oven
and bake it a little longer! The skins should be crackly and the cloves
should give easily when squeezed. Actually when I make it, I don't even
cut off the top of the head of garlic (you don't have to). You can also
peel roasted cloves of garlic and use them in numerous dishes like, oh,
roast garlic mashed potatoes, or roast garlic cream gravy; or you can
spread the roasted garlic onto grilled fish, meats or vegetables... the
possibilities are endless!
Spinach Leek Frittata
from the Rolling Prairie Cookbook
1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread
Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over
medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the
spinach and oregano, and cook until just wilted, about 1 minute. Remove
from heat and set aside. Beat the eggs, milk, cheese, salt and pepper
together. Stir in the bread cubes and spinach-leek mixture. Mix well.
Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake
for approximately 40 minutes or until golden and firm.
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.