become human, one must make room in oneself for the wonders of the universe."
- South American Indian saying
Whats in the box this week:
... and if you have an extra-fruit share:
Pears, apples and berries
Fri. Oct 5 tentative next wood-fired bread oven baking day (Call ahead to
see if this is still on)
Sat. Oct 20 - Halloween Pumpkin U-Pick,
Curious and Fertile Minds.
During the Equinox Celebration the farm was buzzing with kids, and there
seemed to be no need for explaining things. They felt free to explore,
picking strawberries, cutting flowers, harvesting red peppers, and pressing
apples into sweet apple cider. And I felt the joy of us all being together
in nature. For rather than talking about our interrelationships, we were
tasting, smelling, singing, touching and feeling them. After writing the
story on Peanut in last week's newsletter, Constance pointed out that
the newsletter offers little of interest to the many children in our CSA,
who eat so much of what we grow. I propose that we add a kid's corner
to the weekly "(Com)Post". Could this be something fun and useful?
Perhaps we could tell stories, suggest games, offer kid-friendly recipes,
or have weekly quizzes. Plants and kids can have a wonderful relationship,
so maybe we can explore how the newsletter can be used to encourage this.
Any suggestions, kids? Any suggestions, parents? If you have ideas, please
let us know!!!
Up on the Farm
Summer is here!! It never fails: just when we think the cooler days of
fall and winter are coming we get our "true summer" here on
the coast. You get the feeling you could squeeze out another crop of tomatoes,
squash and cucumbers. Currently we have a batch of butterscotch melons
ripening, and if the heat keeps up for a few more weeks, we may even enjoy
a late crop of summer squash and cucumbers. In the meantime we are drying
apples and tomatoes which I will save to put in the shares towards the
end of the season when the weather becomes more unpredictable.
True Peace... the day that
hunger is eradicated from the Earth. I am still reading "The Food
Revolution" by John Robbins, and he writes, "When humanity finally
sheds the onerous and degrading specter of starvation, it will be because
we have decided not to treat food and the resources needed to produce
it, just like any other commodity, but have come to see food as a basic
and universal human right. ...It will be because we have realized that
only when none of us fear hunger can any of us truly find peace."
John makes a convincing argument throughout his book that to achieve this,
we have to in part turn towards a more efficient plant-based diet and
consume fewer animal products. Consuming fewer animal products, he points
out, means allowing for more environmentally sustainable solutions. Does
this mean more red beets in the box? The thought just made me smile, as
I can hear some of you saying, "Tom really is trying hard to justify
another week of red beets!" However, this is your chance to look
up Debbies many beet recipes... and try that rich, moist beet-chocolate
cake for dessert if you haven't already! Bon appetit!!
Member to Member Forum
Nothing this week.
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 weeks issue. Keep
in mind that members don't receive newsletters until the following Wednesday
and Saturday (if you're reporting on a timely event).
Crop of the Week
The onions in your share come from Mariquita Farms, also a local CSA.
Andi and I are trading produce, he has been getting some of our green
beans and cucumbers and I am happy to benefit from his bumper crop of
onions. The onions you are getting are either round and flat, called "Cippolini,"
or oval and long, also known as torpedo onions. The torpedos being
the stronger of the two types. Did you know that onions are a natural
antibiotic? Because of this, they help heal inflammations and infections.
When placed over the lungs, an onion plaster is a tremendous aid to healing
pneumonia, lung infections, bronchial inflammation and asthma. It also
clears the lungs of mucus congestion and coldness. Placed over the ear
for 5 or more minutes, it relieves earaches, too.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
It looks like beets are sticking
around for awhile, so let's fight fire with fire shall we? Here are several
interesting beet recipes from two different CSA cookbooks. - Debbie
First, a few recipes from "from Asparagus to Zucchini: A Guide to
Farm-Fresh Produce," a cookbook by the Madison Area CSA Coalition:
Moen Creek Pickled Beets
makes 4 pints
4 lbs. beets
3 C thinly sliced onions
2 1/2 C cider vinegar
1 1/2 C sugar
1 tbsp. mustard seed
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon, broken
1 tsp. salt
Scrub beets with vegetable brush and trim tops, leaving 2 inches of stems
and roots. (Young tops can be added as greens to salad or steamed as a
vegetable). Cover with boiling water and cook until tender. Lift out beets
and drain. Peel and remove stem (quarter any larger than golf ball size);
set aside. Combine remaining ingredients with 1 1/2 C water in a large
pot. Bring to boil, reduce heat and simmer 5 minutes. Add beets; heat
through. Remove cinnamon sticks. Chill in juice. These will keep in refrigerator
for several weeks but may disappear long before. Use as a condiment or
salad topping (chopped or sliced). Delicious as appetizer with cottage
or hard cheeses.
makes 6 - 8 burgers
2 C grated beets
2 C grated carrots
1/2 C grated onion
1 C cooked rice
1 C toasted sunflower seeds
1/2 C toasted sesame seeds
2 eggs, beaten
2 tbsp. soy sauce
1 C grated cheddar cheese
3 tbsp. flour
1/4 C oil
minced fresh or dried garlic, cayenne, and fresh or dried parsley to taste
Toast sunflower and sesame seeds in dry skillet or hot oven several minutes,
tossing often. Mix ingredients, form into patties, and bake at 350 degrees.
Unless patties are very large, it should not be necessary to turn them.
Makes 4 - 6 servings
12 small unpeeled beets
4 tbsp. butter
2 tbsp. honey
1 tbsp. minced fresh ginger
1 tbsp. soy sauce
Boil or steam beets until almost tender. Rinse in cold water and cut into
halves. Combine butter, honey, ginger, and soy sauce in a small saucepan
and heat until butter and honey are melted. Brush some sauce over beets
and place on heated broiler pan. Broil 5 - 10 minutes until tender, basting
frequently. Transfer to serving dish and pour remaining sauce over.
And here is a recipe from the "Rolling Prairie Cookbook," by
Rosy Home Fries
4 to 5 medium potatoes, cooked until tender but still firm, then cubed
3 medium beets, cooked until tender, peeled and cubed
1 tbsp. canola oil
1 med. onion, finely chopped
1 large red pepper, chopped
1/2 C minced fresh parsley
1/4 tsp. salt
black pepper to taste
Heat the oil in a large skillet over me-dium heat. Add the onions and
sauté for 5 minutes, stirring often. Add the potatoes and beets
and sauté ap-proximately 10 more minutes, stirring occasionally,
until the potatoes begin to brown slightly. Remove from heat. Toss in
the red pepper, parsley, salt and pepper. Serve immediately.
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.