28th Harvest Week November 5th - 11th, 2001
Season 6



"The 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


What’s in the box this week:

Apples (dried)
Butternut squash
Chard (baby)
Green beans
Mustard greens
Mystery Item?



... 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, DON’T FORGET TO FILL OUT THE SURVEY AND DROP IT IN THE SURVEY BOX AT YOUR PICK-UP SITE. Thanks!!

What's Up on the Farm
After 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 we’ve 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. We’ve been selected to be part of a Pilot Program to demonstrate how certain farming practices help reduce runoff.

Of Interest
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
Only 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 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.

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.
- Debbie

Veggie Enchiladas
(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)
6 carrots
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!).


Butternut Squash 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" pieces
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.)


*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.