with the earth is like harmony with a friend; you cannot cherish his right
hand and chop off his left. That is to say, you cannot love game and hate
predators; you cannot conserve the waters and waste the ranges; you cannot
build the forest and mine the farm. The earth is one organism."
-- Aldo Leopold, Sand County Almanac
Whats in the box this week:
Green beans (Weds. gets extra)
... and if you have an extra-fruit share:
Strawberries, apples & pears
Sat. Oct 20 - Halloween Pumpkin U-Pick,
By the time you are reading
this newsletter, I will be halfway around the world from here. A unique
opportunity has offered itself to me to participate in a week-long traditional
Afro-Brazilian spiritual ceremony in the Atlantic Rainforest of Brazil.
For several years now Constance and I have been active in a tradition
based in Brazil called "Umbanda," which has its roots in the
ancient African tradition known as "Yoruba." Although difficult
to explain in a few words, one aspect of this tradition is to bring more
consciousness to humans in their understanding of the forces of Nature,
known as "Orixas." It is believed that when humans have the
ability to connect and communicate with these forces it allows them to
balance, heal and refine their physical, emotional, mental, and spiritual
bodies, and thereby strive for a greater sense of spiritual unity in the
world. As I am writing this, we have started our campaign to oust the
Taliban from Afghanistan. My deepest hope is that we ultimately achieve
a state of harmony and peace between humans and the earth we live on.
Up on the Farm
am nervous about leaving the farm for a week, however I know the farm
is in good hands. Everyone here really puts their heart and body into
making sure the food you receive is the best we have to offer. Also, a
special thanks goes out to Eric Seifert (intern extraordinaire from last
year), who came all the way from New York City to help out on the farm
while I am gone!
Missing items in last week's share: Last week's "What's in the Box"
list noted green beans and bok choi, however on Wednesday the green beans
were still too tender to pick (so Wednesday's shares had none), and the
bok choi was stressed and severely wilted from the heat of the previous
Sunday (so no one got bok choi). As a rule, if we can, we substitute a
missing item with something else, but sometimes we run into unpredictable
situations where we can't manage to substitute with something equivalent.
So to our Wednesday members: look for extra beans this week! (I thought
you were all tired of green beans??????)
Did you know plants have feelings
too?! Just like humans and animals, plants have feelings. Scientists researched
this by placing electrical diodes on plant leaves. Whatever the plants
felt was then drawn on the graph. The scientists found that what people
said, thought, and did affected the plants. Even different types of music
affected how well they grew. If something happened the plants liked, they
thrived and the graph looked calm. If something happened to disturb or
hurt the plants, the graph picture went wild. There is a book that was
written to document these studies called "The Secret Life of Plants,"
by Peter Tompkins and Christopher O. Bird. My question as a farmer is,
what happens when we cut flowers, weed, harvest and transplant? Are we
hurting the plants??? There sure are a lot of secrets about plants we
still have to discover and explore... Exciting isn't it?
And now for a bit of 5-year-old humor, here is a "recipe" by
Timmy Potts, age 5, as submitted by his mom (who also thinks it's funny!):
1) Cut the tails off the largest beets.
2) Leave them on the doorstep where the cats leave their decapitated trophies
of the night's hunting.
3) Splash around lots of beet juice; wait for Dad to come home.
4) Try not to give it away when he stomps off to get the shovel and a
5) Enjoy for 3 days straight.
Member to Member Forum
OUR SCHOOLS OUR VOICES: This
is an announcement for everyone interested in "Participating in the
Democratic Process of School Reform." There will be a free interactive
panel discussion about improving public education. Panelists will include
Peggy Ryan (Principal of Sherman Oaks Community Charter School, Campbell),
Fred Keeley (State Assembly member, 27th District), Marilyn Langlois (Chair,
League of Women Voters), Erwin Morton (Director of Legislation 6yh District
PTA), Simon Salinas (State Assembly member, 28th District ). The event
will take place on Wednesday October 24th, from 7-9pm, at the Veteran
Memorial Building in Santa Cruz, 846 Front Street, next to the Main Post
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).
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
How about a break from beets,
green beans and potatoes (well, recipes anyway)? Time for something in
the dessert department! - Debbie
Baked Pear Pudding
(I've reduced this recipe down from one made with 10 pears, as we don't
ever get that many at one time - Debbie)
6 pears, peeled, quartered, and tossed with 1-2 tbsp. fresh lemon juice
3/4 C milk
1/4 C + 2 tbsp. heavy cream
3/4 C sugar
1/2 C flour
3 large eggs
1 tsp. vanilla (or seeds from 1 vanilla bean pod)
1 1/2 tbsp. butter
fresh grated nutmeg
hot maple syrup as an accompaniment
Preheat oven to 425 degrees.
In a buttered 2 qt. casserole, arrange the pears decoratively. In a blender
or food processor, blend milk, cream, 1/2 C of the sugar, the flour, the
eggs, and the vanilla until batter is just combined. Pour over pears,
sprinkle with remaining 1/4 C sugar and dot with butter. Bake in upper
third of oven for 45 minutes or until top is golden and pudding is set.
Serve warm or at room temperature, with maple syrup (optional).
Apple-Pear Cobbler with Cheddar Crust
- 8 servings
modified from a Bon Appetit recipe clip-ping (I reduced this one by half!
3 tbsp. butter
2 lbs. pears (about 5), peeled, cored, quartered and cut into 1/2"
2 lbs. apples (about 5), prepared same as pears, above
1/4 C + 2 tbsp. sugar
1 tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/4 C whipping cream
1/4 C apple juice
1 C all purpose flour
1 tbsp. sugar
1/2 tbsp. baking powder
1/8 tsp. salt
5 tbsp. chilled butter, cut into cubes
1/2 C (packed) shredded extra-sharp cheddar cheese (about 2 oz.)
1/3 C milk
1 small egg (or just the yolk of a large egg)
For filling: preheat oven to 375 degrees. Melt butter in skillet, sauté
pears and apples until soft, stirring occasionally, about 9 minutes. Remove
from heat, stir in remaining filling ingredients and transfer to 13x9x2
glass baking dish.
For topping: Whisk flour, sugar, baking powder and salt in medium bowl.
Add chilled butter and rub in with fingertips until mixture resembles
coarse meal. Stir in cheese. Beat milk and eggs in small bowl to blend,
then add to flour mixture (dough will be stiff). Drop by heaping spoonfuls
onto filling, spacing evenly. Bake until bubbling, and toothpick inserted
into topping comes out clean, about 35 - 40 minutes. Serve warm.
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.