ought not to be blindly against progress,
but against blind progress.
It is all right to despair,
but not to remain despairing.
It is all right to be wrong,
but not to stay wrong.
And it is all right to ask for help."
- David Brower
Whats in the box this week:
Cabbage (small head)
Chard or Lacinato kale
Zucchini (Rond dNice)
... and if you have an extra-fruit share:
1 basket of strawberries and 1 1/2 lbs. apricots
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,
Up on the Farm
had another incredible Summer Solstice celebration at the farm last Saturday.
By four o'clock everyone living on the farm is scrambling to get things
ready: the bonfire is gigantic and needs to be sized down, Peanut is getting
a groom to look his best, the materials for making crowns, shields and
musical instruments are being gathered, and the face paint is finding
its traditional place on the large stump close to the pond. Face painting
is such a simple act, and yet is so powerful for a child to do on his
or her parent! Once your face looks like a glowing flame, a reminder of
the sun's power on that day, it is hard to not join in the playfulness
that the children share so generously. Peanut is now the star, and the
farm tour is on. People are trickling in, slowly and steadily, to form
a most welcoming and thanks-giving community. The Banana Slug String Band
comes as a fresh wind tickling... the strawberries plants (and our souls)
come with their lyrics about the inter-connectedness of all living beings.
Now you know why our strawberries taste so good! The pot-luck table overflows
with HOMEMADE dishes: cakes, tarts, cookies, pasta, chili beans, all types
of salads... so much so that everyone is fed to satisfaction... even the
late-comers who gravitate instinctively towards the bonfire. All too quickly
it is time for everyone to depart. It is almost 10pm, and so as a last
gesture of gratefulness, each child receives a candle and shares light
in the darkness... over 30 small candles held by big hearts are dancing
like stars in the sky. Thanks to everyone who came.... and for the ones
who where absent, we look forward to being with you for the Fall Equinox.
See you soon! - the Live Earth Farm Crew.
Of Interest/Crop of the Week
Among my favorite crops to
grow are potatoes. When I joined the Peace Corps in Western Samoa (South
Pacific 1985-1988), I introduced this crop to farmers in the higher elevations
of the island. There are several thousand varieties that are native to
the Andean mountains. Today the potato is the leading vegetable grown
worldwide, cultivated everywhere from below sea level to 14,000 feet above.
The Spaniards introduced the potato to Europe, however it was only slowly
adapted at first since the potato is a member of the potentially poisonous
nightshade family, same as your favorite tomatoes, peppers, and eggplants.
But soon the potato (considered the poor mans crop) was grown to
protect against famine during times of war and grain crop failures. In
some countries, such as Ireland, dependence on the potato grew until 1845
when the famous potato blight wiped out most of the crop and catalyzed
a severe famine and massive immigration of Irish to the United States.
The potato is an excellent source of complex carbohydrate and minerals,
particularly potassium (providing the skin is consumed). They are also
a good source of vegetable protein. The varieties we grow, Russian
Fingerlings and Yellow Finns are yellow-fleshed and
typically denser and creamier in their consistency than other varieties.
Later in the season we should also have some red-skinned varieties. All
of them make an excellent storage crop.
APRICOTS: This week we are getting some delicious apricots from Gonzales
Orchards, a long time apricot grower in Hollister. They are a family farm
growing primarily Blenheim apricots which are known for their exceptional
flavor. Most of the Apricots are dried and processed into jams and only
a smaller percentage is marketed fresh. Over the last 3 years the Gonzales
family has transitioned into organic growing methods, and are the only
organic apricot growers in the local area. Enjoy these golden treats since
they only have a short growing season!!!
Member to Member Forum
Below is a
list of upcoming community farm days planned for July through September.
These events will be limited to 10-15 people, and serve as an opportunity
for you to participate in a day on the farm, and to get to know the land
and people who grow your food. I will nail down the dates by next week
(so they can be posted in the calendar), but meanwhile I encourage everyone
who is interested to call or e-mail me before then. (Phone number and
email address are at the bottom of the newsletter.) - Tom
1. Work with "Farmer Tom" for a day: Discover the farmer within
you and understand what it takes to start your own farm!!! Lunch included.
(Suggested Donation $20). July
2. Salsa Day: Pick tomatoes and make your own salsa. Finish with dinner.
(Suggested donation $20) July/August
3. From field to fork: Delicious and creative cooking with the season
(Suggested donation $20). September
4. How to dry fruits and vegetables: Get to understand solar drying techniques
while working with the dryer located on the farm. (Suggested Donation
5. Design and grow your own herb garden. (September)
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.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Talk about serendipity! When
trying to choose what recipe to share with you guys this week, I remembered
a fabulous apricot pie recipe that I cut out of the Mercury News food
section last year (I made it too... and it is YUMMO). So I dig it out
of my archives and, lo and behold, guess who the source was for the recipe?
Patti Gonzales of Gonzales Orchards (see article above)! I remember they
did a feature story on their orchards and this pie recipe got me drooling.
It will not disappoint! - Debbie
Irresistible fresh apricot pie
(original recipe was for 2 pies... I halved it - Debbie)
1 tbsp. lemon juice
5 C pitted, sliced fresh apricots (about 2 lbs.)
1 C sugar
2 tbsp. quick-cooking tapioca
1/4 tsp. cinnamon
Double-crust pastry for 1 9" pie
1 tbsp. butter or margarine
Cream or beaten egg
Preheat oven to 425 degrees. Sprinkle lemon juice over apricots. Blend
sugar, tapioca, and cinnamon; add to apricots and mix lightly. Let stand
15 minutes. Divide pastry in half. Roll out 1 piece to 1 1/2" larger
than inverted pie plate. Fit crust into plate. Add apricot filling. Dot
w/butter. Roll out second piece of pastry and cut into 11 strips to arrange
lattice-fashion on pie. Trim and flute edge of crust. Brush strips w/cream
or beaten egg. Bake for 40 minutes or until fruit in center of pie is
Note from Debbie: I added zest from a fresh orange for a little zip, but
of course this is totally optional!
Note from Patti: If you want to bake the pie later, place filling in a
large freezer bag. Dot w/butter. Squeeze our air and seal bag. Place bag
into empty 9-inch pie plate, shaping to fit plate. Once frozen, pie plate
can be removed. To bake, simply unwrap and place frozen filling in unbaked
pie shell, add top crust and bake at 475 degrees for 60 - 70 minutes.
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.