and the living is easy." - Ira Gershwin
"Farmers are sweating, and plants are rejoicing."
Whats in the box this week:
Herbs: a combo of parsely and tarragon
Kale or chard
... and if you have an extra-fruit share:
it will be either 2 baskets of strawberries - OR - 1 basket of strawberries
plus 1 basket of raspberries. Check for signage saying which (see "please
read"), and read about berry issues under "What's Up on
Sat. Jun 23 - Summer Solstice Celebration.
the Banana Slug String Band will be playing this time for sure!
4pm - 10pm
Sat/Sun July 28&29
Wood Fired Bread Oven Building project
Sat/Sun Aug. 4&5 - Childrens Mini Camp,
10m Saturday - noon Sunday. Optional early arrival Friday night. (See
Member to Member Forum in the 5th Harvest Week's Newsletter for details!)
Sat. Sep 22 - Fall Equinox Celebration,
3pm - 9pm
Sat. Oct 20 - Halloween Pumpkin U-Pick,
We welcome everyone to join
us for our Summer Solstice Celebration this Saturday June 23rd, from 4-10pm.
Kids, dont miss the Banana Slug String Band, who will play your
favorite rock 'n earth tunes! Its a potluck, so bring a dish to
share, a sweater (although well have a bonfire to keep us warm it
can get chilly at night), instruments and stories... but most importantly
bring yourself, family and friends to celebrate the beginning of SUMMER!!
Directions for how to get to the farm are on our website: liveearthfarm.net.
And speaking of the website... our newsletters are now available online!
So those of you who want a preview of 'what's in the box' can click on
the Newsletter link from the website. Newsletters are generally posted
and available for perusing by Monday evening of each harvest week.
Everyone please read: We've been getting complaints from members
who signed up for an extra fruit share that fruit has been missing. Two
things seem to be happening: 1) IF YOU HAVE NOT SPECIFICALLY SIGNED UP
FOR AN EXTRA FRUIT SHARE (see check-off list) PLEASE DO NOT TAKE FRUIT
THAT IS SET ASIDE NEXT TO THE BOXES! That fruit is only FOR MEMBERS WHO
HAVE SIGNED UP AND PAID FOR AN EXTRA FRUIT SHARE. And 2) if you ARE already
signed up for an extra fruit share: PLEASE CHECK YOUR NEWSLETTER AND/OR
POSTED SIGNS INDICATING HOW MUCH FRUIT YOU ARE SUPPOSED TO TAKE. THIS
CHANGES FROM WEEK TO WEEK and sometimes members mistakenly assume that
what they got last week, they'll get this week. This is an honor system,
so please be mindful so that everyone gets their fair share! If
someone is picking your share up for you, PLEASE be sure to explain this
system to them. If you currently don't have but would like to receive
an extra fruit share, please call us in advance to sign up. And do please
still let us know if you are not getting what you signed up for.
Reflection on the Summer Solstice: The longest day of the year marks the
zenith of the sun. The power of the sun is at its peak and so is the fertility
of the earth. As the fields are baking in the heat, the earth absorbs
and transforms it into life-nourishing gifts. We can align ourselves with
these energies in a deep and real way. Our own inner fire gives us the
will and strength to grow and bring things to fulfillment. The rhythm
of the season teaches us patience. As someone once said, "The fruit
is green until its ripe and you just cant rush it." As
we watch the flowering and fruiting all around us we experience the generosity
of the Earth. The Summer Solstice is the perfect time to celebrate and
honor this bond and understand the delicate balance of the planet.
Up on the Farm
are low on strawberries this week due to heat stress, however apricots
will be in next week's shares! The heat here on the coast is a mixed blessing.
Some of our crops thrive in the hot sun such as cucumbers, tomatoes (tried
the first cherry tomatoes last week -- mmmm !!!), and green beans. But
the strawberries and raspberries are currently stressed and much lower
in production than normal due to the lack of fog, which has kept temperatures
consistently higher (in the low to upper 80s), instead of the usual
60-70s. Many of the strawberries are sunburned (and therefore must
be culled), plus the plants themselves, stressed from the heat, aren't
producing as much as they could. As a result, we will not have enough
strawberries for the standard share this week (only the extra fruit share).
Patti from Gonzales Orchards in Hollister (I will write more about them
next week) called me to ask if we'd be interested in getting some of her
organic Blenheim Apricots, since, (and I quote) "we are swimming
in Apricots!" Of all the apricot varieties, Blenheims are the best.
Gonzales Orchards is picking them this week, so the apricots will be available
for us next week. New this week: freshly dug Fingerling Potatoes... petite,
but absolutely delicious. Look for recipes on our website.
Hello fellow CSAers, Kristin
again. As promised, I am reporting back from my recent trip to Stockholm
to witness the signing of the international treaty on Persistent Organic
Pollutants (POPs). As you'll recall from my note of a few weeks ago, the
POP treaty targets 12 POP chemicals for elimination. POPs are a class
of chemicals which are toxic, persist in the environment, accumulate in
the body fat of humans and animals, concentrate up the food chain, and
can be transported across the globe. Nine of the initial 12 chemicals
tar-geted by the treaty are pesticides.
The treaty -- now known as the "Stockholm Convention" -- was
signed in late May by 91 countries and the European Commission. The signing
was exciting because the treaty represents the first time the international
community has made a commitment to actually eliminate an entire class
of chemicals. This is the first time we've said "these chemicals
are too dangerous, and we simply should not have them in the world, anywhere."
Of course treaty signature is just the first, largely ceremonial, step.
(We saw much ritual back-patting and heard many elegant speeches in Stockholm).
The real work lies ahead. First, the treaty must be ratified by 50 countries
before it goes into effect. Many of the groups following the process have
challenged governments to have 50 ratifications by fall of 2002. The U.S.
State Department says it will submit the treaty to the Senate before the
end of this year.
Next the treaty must be implemented: laws put into place around the world,
phase-outs enforced, transitions made to (hopefully more sustainable)
alternatives. An important part of implementation also involves the addition
of new chemicals for elimination under the treaty. An international Scientific
Review Committee will consider adding many additional pesticides and other
chemicals, some of which (such as the pesticides lindane and endosulfan)
are still in widespread use on farms here in the U.S. and in many other
coun-tries around the world.
It will be a battle to get these new chemicals on the list (the nine pesticides
on the initial list have already been banned in most in-dustrialized countries
for many years). But at least now we have a tool to do it, and we also
have the beginnings of a shift away from the presumption that toxic chemicals
are innocent until proven guilty.
Member to Member Forum
The dates for the wood-fired oven building workshop are July 28-29 NOT
August 28-29. (oops! my fault!! - editor) For more information
call Charles Limbach at (831) 663-1161 or e-mail him at email@example.com.
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
this space next week for info coming on the herbs we're starting to get
in our shares!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Members Mike and Vivian Skripek
(from Scotts Valley) would like to share a recipe they say is similar
to a potato-leek soup, but which uses lots of greens (and also potatoes,
which we're getting for the first time this week!). They say, "It
got the approval of a 4-yr old, a 6-yr old, a 9-yr old and a 64-yr old...
and we enjoyed it too!" - Debbie
New Favorite Green Soup
from " The New Laurel's Kitchen"
1 onion or 1 bunch scallions
1 tbsp. oil or butter
2 or 3 potatoes, cut up (we used 3 big russets - M&V) (Since the
fingerlings in our share are small, I'd suggest using several - Debbie)
6 to 8 cups chopped fresh greens (we used chard & spinach - M&V)
broth or milk
salt & pepper
Saute onion in
oil until very soft. Add potatoes and water/broth to cover. Cook potatoes
until tender and peel if you desire. Add greens and simmer until they
wilt. Puree all. Add broth or milk to thin and extend as desired. Salt
and pepper to taste.
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.