22nd Harvest Week September 24th - 30th, 2001
Season 6



"Magic allows us to transform the self so as to recognize and respond to the limitless opportunities to grow, which are always offered to us."
- John Muir


What’s in the box this week:

Bok choi
Green beans
Napa cabbage
Sugar snap peas
Mystery Item?



... and if you have an extra-fruit share:
Berries and a mixed bag of apples and pears



Fri. Oct 5 tentative next wood-fired
bread oven baking day
(full moon Oct 2nd)

Sat. Oct 20 - Halloween Pumpkin U-Pick,
all day

Coming together for the Fall Equinox to honor the change in the season felt like a wonderful expression of community and celebration. The afternoon was filled with magical moments as children were picking flowers, strawberries, painting faces and decorating themselves with crowns and leis of strawflowers. While Peanut (and Constance!) patiently took a long list of kids for a ride through the fields, others pressed apples to savor a delicious cup of fresh cider, and yet others waited for the rolls of bread to emerge from "Toastie’s" wood-fired bread oven. Coming together in a circle to give thanks for the food so many brought to share touched on the deeper meaning of the sacred connection among all forms of life nourished by the earth. And no moment is more magical than the excitement of all the children watching the pile of wood in the fire circle ignite into a big bonfire. As the fire lit up the darkness which was settling in around us, I was reminded that in the dark there is always a seed of light, and in the light always a seed of darkness. As we give thanks to the fruitfulness of this season we also plant our seed of hope that light and dark always balance each other in peace. Happy Fall Equinox!!

What's Up on the Farm
Dorle our apprentice from Germany is off traveling with her boyfriend, and so I have taken over her responsibility of feeding the animals and milking our goat. The regularity required of caring for the animals is less flexible than attending to plants, so as I attempted to settle into my new routine, the four girls (goats) and peanut strongly vocalized their discontent as I arrived 3 hours late to care for them. Baaaaaah, whaaaat kiiiind of faaarmer are youuuu?!?!?

Member to Member Forum
<> A thought on the reality of "body burden" (from Tom): when Kristin Schafer (Willow Glen) wrote about "body burden" two weeks ago, I wasn’t fully aware of the fact that our bodies can act as depositories of toxins we have been voluntarily or involuntarily exposed to. My first reaction wasn’t shock or fear, but rather I tried to reflect on my current state of health, and whether my current lifestyle allows me to take the time to deeply and truly look at and listen to the needs of my body. I strongly believe that the intelligence of the body knows how to heal itself. It is our responsibility to create the best environment we can to listen to and nurture our body. I believe that one of the best medicines to help us grow and thrive, despite a spectrum of diseases and illnesses caused by toxins in our environment, is by focusing our mindful and conscious attention on ways that create conditions of nurtured balance; i.e. understanding the healing power of balanced rest and activity, taking time to care for ourselves, get to know and respect the food and healing medicines we ingest, pay attention to the needs of our loved ones.

<> A note from Peanut to all his friends: I like my little friends because they make me feel really big and strong and powerful. I wished I could have kept each one of you on my back longer, but I have learned that sharing is important, so instead I made sure that all of you got a chance to enjoy a bumpy ride! What I liked most was when you came to say hello to me, and I even got to smell a few of you (one of my ways to say hello) and to receive a few caresses on my soft nose which I really like! Some humans think that animals have no feelings... well as you already know they are wrong. I can tell you that your visit at the farm made me very very happy and I can't wait until I see you again. In the meantime, eat your carrots!

<> A perspective: As we were preparing for the Fall Equinox Celebration, part of my heart was crying over the world conflict that we are facing. Thanks to the children and Peanut, however, I was quickly immersed in the joy of celebrating Life in the moment. But as soon as I returned to the adult world, my preoccupations came back. I shared these thoughts with some members, and was lovingly reminded that this Celebration of our community was the very antidote to the prevailing lack of reverence for Life that leads ultimately to war and exploitation! As the evening went by, I sensed the peacefulness, the quiet joy that emanated from our gathering, and the incredible power that comes from sharing. Whether or not this collective human experience is a "solution" for reaching world peace, I do not know... but it certainly is a step in the right direction. So thank you all who came for having brought this moment of renewed hope into my life, and maybe into the life of many others who were present. - Constance Broz (also called Peanut sometimes... I really don't why... but I have always looked for a nickname and this one is OK!)

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. Please submit info to the editor (click here) by Sunday to get it into the following week’s issue. Keep in mind that members don't receive newsletters until the following Wednesday and Saturday (if you're reporting on a timely event).

Notes from Debbie’s Kitchen . . . . . . . . Have a recipe you’d like to share? Contact the newsletter editor.

For those of you who tasted that wonderful nutty-veggie dip at the Equinox festival, its 'maker' shared the recipe with me, so that I could share it with all of you. And facing another week with Napa cabbage has me struggling for ideas, so here are a few I found. - Debbie

Elizabeth's "Living Food" Fall Equinox Dip
note: no quantities -- you'll have to rely on your own good judgment!

soaked overnight in water: sunflower seeds, pumpkin seeds & brazil nuts.
dried tomatoes
sweet red pepper
fresh basil, oregano and thyme
garlic, onion and chilies
olive oil, soy sauce

Combine all ingredients in a blender or food processor and grind thoroughly.

Here's my (Debbie's) guess at quantities, if you're feeling out on a limb: say for a cup of combined nuts (1/3 C each), use a handful of dried tomatoes, half a large red pepper, a small handful of fresh basil leaves, and maybe a tsp. or so of oregano, less of thyme; 1 clove garlic, 1/4 onion, 1 fresh chili (seeded), 2 or 3 tbsp. olive oil, and maybe 1 tbsp. soy sauce (You can add more if you like it saltier, but taste it first! Also it depends on type of soy you use; some are saltier than others.)

Chop Suey with Seitan
from the Rolling Prairie Cookbook
serves 6 - 8

1 tbsp. peanut oil
1 large onion, cut into crescents
3 cloves garlic, minced or pressed
8 oz. seitan, cut in strips
1 carrot, cut in matchsticks
3 stalks celery, cut on the diagonal
1 red or green pepper, cut into strips
3 to 4 cups Chinese (Napa) cabbage, thinly sliced
1 1/2 C snap peas, whole or cut on the diagonal
1 tbsp. soy sauce
1 tsp. molasses
black pepper to taste
1 C mung bean sprouts

Heat oil in large, deep skillet or wok over medium-high heat. Add onions and garlic. Stir-fry for 2 minutes. Add seitan, carrots, and celery. Stir-fry for 2 more minutes. Add pepper, cabbage and snap peas. Stir-fry 1 more minute. Add soy sauce, drizzle on the molas-ses, and add plenty of black pepper. Continue cooking, stirring often, over medium-high heat until veggies are just tender-crisp, approximately 10 minutes. Just before serving, stir in bean sprouts. Serve on a bed of hot basmati rice. Pass the soy sauce for extra seasoning if desired.

Stir-fry of Napa Cabbage and Carrots
from the All New All Purpose Joy of Cooking
serves 4

o Heat a wok or large skillet over high heat. Add and stir-fry for a few seconds: 1 tbsp. peanut or vegetable oil,
2 cloves garlic, minced, and
1 tbsp. minced peeled fresh ginger
o Add and stir-fry for 3 minutes:
8 oz. carrots, shredded
o Then add and stir-fry until the cab-bage is tender, about 3 more minutes:
1 med. head Napa cabbage, rinsed and thinly sliced.
o Add and stir well to mix:
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1/2 tsp. chili paste with garlic or 1/4 tsp. red pepper flakes (optional)
o Serve immediately, sprinkled with:
Minced fresh cilantro or parsley

*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.