of beauty is a joy forever."
- John Keats
Whats in the box this week:
Asian greens (bok choi, mei quing choi)
Cucumbers (1 or 2)
Onions (red and yellow)
Sugar snap peas
Summer Squash (1or 2)
... and if you have an extra-fruit share:
3 additional baskets
Sat. Jun 23 - Summer Solstice Celebration,
4pm - 10pm
Sat/Sun Aug. 4&5 - Childrens Mini Camp,
noon Saturday - sundown Sunday
Sat. Sep 22 - Fall Equinox Celebration,
3pm - 9pm
Sat. Oct 20 - Halloween Pumpkin U-Pick,
Up on the Farm
The last few weeks were marked
by a lot of celebrations and children filled the fields with their excitement,
joy and curiosity. First we had Open Farm Day, and a few days later 20
first graders from a local charter school came to visit. Then on Friday
our son, David, had all his friends over for his 7th birthday. And this
is just the beginning... who knows, we might just have enough helpers
when our tomatoes start ripening. Last week we were busy staking all our
tomatoes, planting the peppers and weeding. Dorle who lives in the yurt
next to the raspberries has been informing me shes been snacking
on both yellow and red ones. Other fruit on the horizon are plums (in
about 3 weeks) and peaches (in 5-6 weeks).
Crops and Critters
Hello friends! My name is Peanut
and some of you may have seen me on the farm accompanied by Constance
(Farmer's Tom wife) and Dorle (my new friend from Germany!). As you may
have noticed, I have an unusually kind disposition for a pony, and because
of this the kids voted me the most popular four-legged being at Live Earth
Farm. I worked real hard during Open Farm Day: for 3 hours non-stop I
initiated dozen of kids to the art of bare back riding, while they were
asked to identify crops in the field from a high perspective. I want to
give special thanks to the bigger boys and girls who respected my very
small frame and accepted leading me around instead of riding me. Another
thanks goes to the many children who patiently waited for their turns...even
sometimes allowing others who had to leave early to go before them. That
is the kind of spirit that I like!!!! So thanks again for your visit and
remember me as you eat the delicious carrots which I am so fond of (that's
a tip for parents who want THEIR kids to eat carrots!). See you soon!
LOVE & SUNSHINE, from your faithful Peanut.
Member to Member Forum
Mini-Camp Planning &
Sign-up. Last year, with a few CSA members, we launched the first
ever Live Earth Farm mini-camp. It was a great success and we are very
excited to do it again this year! Actually, some members have already
expressed an interest in coming, so I want to give out the details for
everyone to chew on.
The mini-camp will be 110% centered around exploring and sensing the many
pleasures of being a living part of the land and its community. For a
few days the processes of identifying, harvesting, preparing and eating
vegetables and fruits together become a wonderful living adventure. These
activities are carried on at a slow pace, to make sure that everyone is
participating in the fun with plenty of time in-between to just relax.
Everyone pitches in (we all take turns to prepare the bonfire, to cook
& clean up, etc.), and the farm provides all the food for the meals.
We will probably have a night walk with the children again (Friday is
a full moon in Aquarius!), and a few other activities based on what the
farm and its community can offer.
Here are the practical details: The dates are Saturday August 4th starting
at 10am until noon Sunday the 5th. You are welcome to arrive early --
on Friday August 3rd after 5:30pm -- we will have a potluck dinner at
about 7pm for early arrivals. The period for signing-up will be between
June 4th and July 27th, and the event is limited to a maximum of 12 families
(last year we had 7 families). Sign-ups will be taken on a first-come,
first-serve basis. We are asking $30/adult and $15/child to a maximum
of $100 per family to cover the costs of food & materials, and to
pay for someone to replace Thomas at the Saturday and Sunday farmers market.
If cost is an issue, please call as we will do our best to offer sliding
scale, and we are naturally pleased to accept donations over the $100
If you want to sign up or to know more about the mini-camp, please call
me at (831) 763-2340. I am very enthusiastic about this event, so do not
hesitate to call. Talk to you soon! Constance
Wood-fired bread oven building project (see last weeks newsletter
for details) to happen in July or August. Call Charles Limbach at (831)
663-1161 or e-mail him at firstname.lastname@example.org
Remember, if you wish to communicate something to the rest of the CSA
membership, you may use this forum to do so. To submit something to be
included here, please contact the editor (see below) by Sunday to get
it into the following weeks newsletter.
Crop of the Week
The first recorded writings on garlic were in Sanskrit and date back to
5000 BC. It is a popular vegetable, herb and medicine all around the world.
On the farm we also use it to control pest and diseases. If a problem
is caught early, such as aphids, mildew, rust or blackspot (those "lovely"
spots on your rose bush), a potent garlic tea/juice will improve things
immediately. If the garlic youve been receiving in your box is piling
up, there are many uses beyond the culinary ones youre familiar
with. Garlic has therapeutic benefits including fighting infections, cancer
prevention, and relief from chronic bronchitis. It can also be used as
a decongestant, and to help reduce blood pressure and cholesterol. Its
said that for medicinal benefits use garlic raw! The 100 sulfur-containing
compounds that instill garlic with its medicinal properties also contribute
to "garlic breath". A good remedy for this, however, is to chew
on a sprig or two of fresh parsley.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Tom tells me we will have an abundance of spinach this week, so lets
see what kind of good info I can provide you with on the subject. I also
notice we have cauliflower, and thought people might like some ideas for
that too. - Debbie
This technique has worked well for me, as if I prepare my spinach this
way shortly after I get it home, it will easily last me the week without
wilting or rotting. It also helps at mealtime, as the spinach is ready
to go, making for quick salads and stir-frys. Thoroughly rinse leaves
(to remove all traces of dirt and any resident critters) removing stems
if you do not like them (some do, some dont). Spin in a salad spinner
to remove excess water. Lay a strip of 2 - 3 paper towels out and top
with a layer of spinach. If you have lots of spinach, add another layer
of paper towels and spinach. Carefully roll this ar-rangement up and then
slip it into a plastic bag. Gently squeeze the air out, tie with a twisty
And since were still getting beets...
Spinach & Roasted Beet Salad with Ginger Vinaigrette
4 medium beets, trimmed
3 tbsp. rice vinegar
2 tbsp. vegetable oil
2 tsp. soy souce
2 tsp. minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 C fresh cleaned spinach leaves
Preheat oven to 450 degrees F, wrap beets in foil and roast til
tender when pierced w/skewer, about 1 hr 15 min. Cool slightly and peel
(skins should slip off easily), cut into wedges and set aside in a medium
bowl. Whisk vinegar, oil, soy and ginger in small bowl to blend. Season
w/salt and pepper. Add red onion and half of vinaigrette to beets and
toss. Place spinach in a large bowl, drizzle w/remaining vinaigrette and
toss. Arrange beet mixture atop spinach.
from "Moosewood Daily Special"
4 C large cauliflower
3 tbsp. olive oil
1 garlic clove, minced or pressed
1/2 tsp. ground caraway seeds (use spice grinder or mortar & pestle)
1/2 tsp. ground coriander
1/2 tsp. salt
1 C chopped tomatoes
1 to 2 tbsp. chopped fresh parsley
Preheat oven to 450 degrees F. Toss cauliflower w/oil, garlic, caraway,
coriander and salt until well mixed and evenly coated. Place in a single
layer on an unoiled baking tray and bake until cauliflower is tender and
begins to turn a golden brown, 20 - 30 min. Carefully stir a few times
during baking. Remove the roasted cauliflower from the oven and transfer
it to a platter or shallow serving bowl. Allow to cool to room temp, then
top w/tomatoes and parsley. Decorate w/lemon wedges and serve.
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.