|21st Harvest Week||September 17th - 23rd 2001||
peace will flow into you as sunshine flows into trees. The winds will
blow their own freshness into you, and the storms their energy, while
cares will drop off like autumn leaves."
Whats in the box this week:
and regular green
Hot peppers: Hot Yellow Wax and Jalapeno
Pimento and Italian
Corno di Toro
Sugar snap peas
... and if you have an extra-fruit share:
Sat. Sep 22 - Fall Equinox Celebration,
3pm - 9pm
Fri. Oct 5 tentative next wood-fired
bread oven baking day
(full moon Oct 2nd)
Sat. Oct 20 - Halloween Pumpkin U-Pick,
A moment for Peace: Finding
a way to come to terms with the reality of this inconceivable act of brutality
which was unleashed upon the American and World community last week is
and will be a difficult and transformative process. Amidst the torrent
of emotional confusion running through my mind and body, I joined the
millions of people around the world by lighting a candle in prayer. We
all struggle to find a space of inner peace that will allow us to redirect
the power of this event into compassion, and a deeper connection with
the essential goodness of human- kind and the peaceful energy of the earth.
I found peace in the laughter and innocent joy of my son David, in the
embrace of loved ones, in the eye of a sunflower, the root of a red beet,
the baking of bread. As a community that shares nature's gifts of food
which grow on this land, may we all take a moment and be mindful of the
healing power of these gifts. My wish and prayer is that amidst this tragedy
we discover within ourselves, and as a community of people, the transformative
power of love and peace.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
...You can learn many things about "cooking," about ingredients, cutting, combinations, and procedures, but even more fundamentally you can learn to act on your own experience, outside of recipes, relying on your innate capacity to taste and sense and decide for yourself what you like. By this I do not mean follow your "instincts," which seems to me a rather amorphous concept, but being present, carefully observing the obvious, acquainting your palate with your palette.
When I helped Deborah Madison write The Greens Cookbook we worked very hard to produce a well-crafted manuscript. She edited the recipes on which I worked, and I edited her recipes. Then the two of us went through all the material together, and finally we went through the whole manuscript with a cookbook editor, checking everything: Does Parmesan have a capital "P" every time it is used? Is that "4" or "four"? We thought we had a highly polished draft, so we were dismayed when the manuscript came back with numerous pink press-apply labels sticking out the right side.
Where we had written, "Cook the onions until they are translucent," the little label would read, "How long?" Where we had written, "Season to taste with vinegar," the question was, "How much?" Deborah and I were pretty frustrated and annoyed because we were trying to teach people to COOK!, not by following directives but by paying attention to the process. We were giving out visual and sensory cues, not times and amounts. Are you going to cook by looking at the food or by looking at the clock?
Finally we came to a recipe in the pasta section where we had written, "Cook the vegetables until they are as tender as you like," and our editor asked, "How long? How do we know?" We threw up our hands. "If you don't know what you like, who does?" we raged at the heavens, or "Establish a standardized 'chew' which you will use to test whether or not something is 'tender' then place food in mouth and apply standardized 'chew'. If standardized chew manages to divide food in mouth, call that 'tender,' say you 'like it' by definition.
But clearly there is no definitive answer. You just have to wing it and feel for yourself. You're the expert on whether or not you like something. You have eyes and ears, a nose and a mouth, likes and dislikes (which can be revised sometimes). You can learn to trust your own taste, which will change and develop, get tired or be stimulated, as you go along.
*Click Here* 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.