sun brings forth the beginning
The moon holds it in darkness
As above so below,
For there is no greater magic in the world than that of people joined
to-gether in love."
- Wiccan blessing
Whats in the box this week:
... and if you have an extra-fruit share:
Strawberries and dried tomatoes
Last shares (Week 30): All members (incl. Los Gatos & Willow
Glen) will pick up on Weds Nov. 21 (day before Thanksgiving), and must
let us know by Sunday Nov. 18 if they want to receive this last share (if
we don't hear from you, your share will be donated). There will be a place
you can 'check off' on the checklist at your pick-up site, OR you can call
the farm at (831) 763-2448. See last week's newsletter for explanation of
why we are doing this.
Everyone please pay special
attention to your "check-off" list at your pick-up location!
We have modified it so that you can simply check boxes to let us know
1) your intentions for your Thanksgiving share (see last week's newsletter
for details), 2) your interest in early registration for next year (see
below), and 3) whether or not you'd be interested in that early season
(April) share we mention in the survey (if you check-off "interested",
we'll be contacting you this winter with details). We are hoping that
making these selections available to you on the check-off list will make
it easier for you to communicate with us on these key issues! And your
responses will help us a lot in preparing and planning for the 2002 season.
Would you like to join us for another season in 2002 and take advantage
of our early registration discount? Let us know by checking off the appropriate
box on the "check-off" list at your pick-up location. Checking
the "yes" box does not obligate you -- it simply means you are
interested, and that we will send you an early registration packet sometime
this winter. If you are not quite sure, as you are remembering the time
you didn't know what to do with all those red beets, still check off "yes"
as you can mull over your decision during the off season and then send
in your registration (or not) next spring. If you for sure don't want
to sign up for next season, check the "no" box, and we will
not mail you the packet.
I am very excited to read the first surveys and I encourage everyone who
hasn't already done so to fill them out. This is your opportunity to "let
it rip" with your constructive comments. Since we started the farm,
it has been your encouraging feedback that has helped us set goals to
continuously improve the CSA and change our farm plan to expand, diversify,
and implement many of your ideas. So, DONT FORGET TO FILL OUT THE
SURVEY AND DROP IT IN THE SURVEY BOX AT YOUR PICK-UP SITE. Thanks!!
Up on the Farm
the rain last Tuesday our strawberry plants arrived. This is always an
exciting moment where everyone pulls together to make sure the plants
get in the ground ASAP. This year we are planting three everbearing varieties:
our traditional "Seascape" which have the best flavor, "Aromas"
which have given great results in our little test plot, both for flavor
and disease resistance, and some more "Diamante" which look
beautiful but are tricky to pick fully ripe in order to get their full
flavor and sweetness. As many of you know, this year was one of our poorest
strawberry seasons, due to marginal field conditions caused by early rains
last October which prevented good soil preparation essential for healthy
plant growth. This year we have the best planting conditions weve
ever had. The soil is loose, the beds are tall to ensure good drainage,
and we reduced the weed pressure by flaming the beds before planting.
Looking into my crystal ball I am seeing an abundant berry year ahead
of us, for both strawberries and raspberries.
Soil conservation is one of our top priorities. Bare soil leads to erosion
washing away our most precious resource: topsoil. This year we are participating
in a Water Quality Protection Project initiated by Santa Cruz County in
an effort to reduce runoff into the Monterey Bay. Through the winter,
the surface water leaving the farm after a storm will be analyzed to test
for nutrient and sediment content. Weve been selected to be part
of a Pilot Program to demonstrate how certain farming practices help reduce
Last week I picked up a copy
of "The Green Money Journal," which featured an article entitled
'Shopping with your values (Making a difference with your dollars).' It
talks about how many of you probably agree that one way to cast your vote
to protect the environment is by deciding to buy manufactured products
which take into consideration their total environmental impact -- from
production, to packaging, to their ultimate disposal. However the article
goes further to point out that in order to protect the environment, one
prerequisite is to change our current consumer culture. Americans consume
resources and generate waste at an unprecedented rate. Throughout the
nation there are mountains of solid and hazardous waste generated as a
result of excessive consumption. "Consumerism" was among the
top challenges and opportunities identified that can change the state
in which future generations will inherit the world. There is a need to
move from a "standard of living" approach to a "quality
of life" approach. The article lists alternatives and concrete steps
everyone can take to help move towards a more sustainable future. To subscribe
to "The Green Money Journal" or just get more information, you
can visit their website at www.greenmoney.com.
Member to Member Forum
two more issues after this one get your last communiqués
in to the rest of the membership while you can!!
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 Monday morning 10am to get it into that 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.
John Maschino of Santa Cruz
submitted this veggie enchilada recipe which he loves not only for its
colorful beauty and flavor, but also because it uses all Live Earth Farm
veggies! And I dug up a nice fall (Thanksgiving's coming!) recipe for
using some of those wonderful butternut squash and carrots.
(inspired by Irma @ Agaccio Farms)
makes 12 enchiladas
1 dozen flour tortillas (8" diam.)
1 1/2 lbs. cheddar cheese (mild or sharp, to taste)
6 12 sweet red peppers (Anaheims are good too, sez John)
2 leeks (or 1 flat red onion)
6 8 Japanese radishes (long ones)
12 oz. shredded cheeses (cheddar, jack, mozarella)
1 2 jalapeño peppers
1 28 oz. can of enchilada sauce
(anyone have a recipe for homemade enchilada sauce? We'd love to know!)
two 8"x12"x3" (approx.) pans, oiled
Cut cheddar cheese into twelve sticks approximately 3/4" by 6
7" long. Slice white of leeks in quarters and chop into 1" lengths,
saving light-green parts for topping. Slice red peppers into long strips
(up to 1/2" wide). Slice radishes and carrots into long strips (up
to 3/8" thick). Lay out a tortilla and place one cheese stick, some
chopped leeks, 4 red pepper slices, 2 radish slices, and 4 carrot sticks
on top. Roll tightly and place seam-side down in oiled baking dish. Repeat
with remaining tortillas and veggies (6 rolls per pan). Cover rolls with
enchilada sauce, dividing equally between the two pans. Sprinkle shredded
cheeses on top and then lay extra veggie strips attractively across cheese.
Garnish with leek greens and sliced jalapeños. Cover pans with
foil and bake for 40 minutes at 325 degrees. Uncover and bake another
30 minutes. Bite into one of the carrot sticks on top to test for doneness
(being careful not to burn yourself!).
and Carrot Pureé with Maple Syrup
from Bon Appetít, serves 6 to 8
4 tbsp. butter
1 onion, chopped
3 carrots, peeled and thinly sliced
one 3 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2"
1 C fresh orange juice
3 tbsp. pure maple syrup
Melt 2 tbsps. of the butter in a large pot over medium heat. Add onion
and sauté until just tender, about 8 minutes. Stir in 1 tbsp. butter,
add carrots and sauté until coated, about 1 minute. Add last tbsp.
butter and squash and sauté until it begins to soften, about 8
minutes. Pour orange juice over vegetables. Cover and simmer until they
are soft, about 25 minutes. Uncover and simmer until all liquid evaporates,
about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches,
pureé mixture in processor until smooth. Season to taste with salt
and pepper. (Can refrigerate, covered, up to 2 days; stir over medium
heat to rewarm.)
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.