natural world is subject as well as object. The natural world is the maternal
source of our being as earthlings and life-giving nourishment of our physical,
emotional, aesthetic, moral, and religious existence. The natural world
is the larger sacred community to which we belong. To be alienated from
this community is to become destitute in all that makes us human. To damage
this community is to diminish our own existence."
- Thomas Berry, from "The Dream of the Earth"
Whats in the box this week:
Red beets (Forono)
Collard greens or rainbow chard
Asian stir-fry greens
Sungold cherry tomatoes
... and if you have an extra-fruit share:
Strawberries, raspberries or blackberries, a few tomatoes, and a bag of
mixed fruit (note: not all bags will contain the same fruit)
Sat. Sep 21 - Fall Equinox Celebration,
3pm - 9pm
Sat. Oct 26 - Halloween Pumpkin U-Pick,
Nov. 20/23 (Weds/Sat) ***Last box !***
Crop Update: The extra fruit
shares will receive the first tomatoes of the season this week. Everyone
else should see these tasty "latecomers" in about two weeks,
unless we have an unexpected heat wave (in which case they'll arrive sooner).
Peppers are still green, and their flavor and nutrition will only really
come out once they turn colorful. And yes, we will have sweet corn and
eggplant, however my best guess is not until September. We are harvesting
our main pear crop in 10 days, so expect to see these irresistible "French"
beauties in a couple of weeks no later than early September. That's
the latest news from the farms crystal ball!!! - Tom
Up on the Farm
10 families set up tents and spent the weekend with us for our third annual
Children's Mini-Camp. The fog rolled in early on Friday, and after a "jummy"
pot-luck dinner we stayed warm by sitting around the campfire. The kids
went for an exciting night walk, overcoming their fear of the unfamiliar
shapes and sounds they encountered in the fields. After we returned to
the "safe" and warm fire circle, Linnea surprised us again with
her gracefully skilled fire dance, and then everyone retired to their
tents for a good night's sleep. The night was damp, and by morning the
heavy fog almost turned into a light rain. First we fed the goats and
Joe introduced the kids to the "art" of milking. Some were not
quite sure what to make of the fact that milk comes from "squeezing
on an animal's udder." After a hearty breakfast, we all piled into
a pick-up to go out to harvest food for our lunch and dinner. It was wonderful
to experience the kids excitement as they dug potatoes and pulled
up carrots, radishes and beets; each was like a discovery of Earth treasure.
The cherry tomatoes were a hit, and even the sour pink apples (Pink Pearls)
were a delightful discovery for everyone. Our bountiful harvest was turned
into a delicious lunch and enough was left over for the evening's pizzas.
Some of the boys got a taste of riding the farm's little crawler tractor,
and even though the sun didnt come out all day some braved a swim
in the pool. After the kids' annual search for the funniest and weirdest-looking
plant or vegetable they could find, they warmed up with a cup of hot chocolate.
Our chickens and goats were frequently visited to be chased, fed, and
petted. At 5 oclock we fired up "Toastie" our wood-fired
oven and prepared the pizza dough. Flour, salt, yeast and water was kneaded
by many little hands into perfect balls of dough. By 8 oclock, hot,
tasty pizzas emerged from Toasties belly and were devoured hungrily
by everyone. We ended the day around the campfire again, this time listening
to Sureshs guitar music and songs. Before heading home on Sunday
we picked more of our favorite berries and baked fruit-pizzas with the
leftover pizza dough. Thank you to everyone who participated -- we hope
you had as enjoyable an experience as we did and hope to see you all at
our next farm event.
This was our third Mini-Camp, and it confirmed our belief that the farm
should continue to integrate and expand its educational component. Nature
with her many gifts is an incredibly inspiring teacher, and so it's important
to us that the farm continue to be a venue for this learning. As always,
we welcome your participation and feedback on ways to strengthen this
educational side of the farm.
Notes from Debbies Kitchen
. . . . . . . . Have a recipe youd like to share?
Contact the newsletter editor.
Oooh, all sorts of room for
recipes this week! - Debbie
On Purple Potatoes
Sure enough, I tried boiling those 'blue Peruvians' to make that salad with
sugar snap peas (from the week-before-last's newsletter) and, well, if any
of you all did the same you're probably with me in saying, "eeewww!"
I would say these are definitely not boiling potatoes. Mine fell apart in
a most unappetizing way (Gourmet Magazine, did you try your own recipe?).
The good news is, they roast up quite nicely! I made a dish where
I roasted blue potatoes, chiogga beets and green beans, then tossed 'em
with a coarse pesto of basil, walnuts, garlic, olive oil (a little walnut
oil too) and romano cheese. Yum!
But of course my main point here is that the purple (or blue) potatoes are
best suited for baking or roasting... not boiling!
Chinese Bean Salad
from Jane Brody's Good Food Book
1 lb. green beans, trimmed and cut into 2-inch lengths
2 tbsp. lightly toasted sesame seeds
1 tbsp. finely minced fresh ginger
1 tsp. finely minced garlic (1 lg. clove)
1 tbsp. salad oil
1 tbsp. mild vinegar (e.g. rice or berry)
1 tsp. Oriental sesame oil
1 to 2 tsp. soy sauce, or to taste
1/4 tsp. sugar
1/8 tsp freshly ground white or black pepper
Steam the beans over boiling water for 4 to 5 minutes, or blanch them
in boiling water for 2 to 3 minutes (the beans should be crunchy but not
hard). Cool them immediately under cold water to stop the cooking. Transfer
to a serving bowl. In a small bowl, combine all the dressing ingredients.
Pour over the beans and toss to coat well. Chill until serving time. Just
before serving, stir in the sesame seeds.
Green Bean and Chickpea Salad
serves 6 to 8
also from Jane Brody's Good Food Book
1 lb. green beans, trimmed and cut into 2-inch lengths
1 16-ounce can of chickpeas (garbanzos), drained and rinsed
1/4 C chopped onion
2 tbsp. red wine vinegar
1 tbsp. chopped fresh basil or 1 tsp. dried
1/4 tsp. salt, if desired
1/4 tsp. freshly ground black pepper
1 lg. clove garlic, crushed
1 1/2 tbsp. olive or salad oil
Steam beans until tender-crisp, about 5 minutes. Place beans, chickpeas
and onion in a large bowl. Combine dressing ingredi-ents and add to the
bean mixture, tossing well. Chill for 1 hour or more before serving.
Baked Beets with Dried Cranberries and Sun-Dried Tomatoes
serves 4 to 6
from "Tomato Blessings and Radish Teachings", by Edward Espe
[Espe says] This recipe turned out to be "alchemical," which
is to say that the flavors unite and blend in a surprising way.
12 to 15 sun-dried tomatoes
1/2 C dried cranberries
5 to 6 medium beets
Peel of half an orange, grated
If you are using sun-dried tomatoes that are not packed in oil, place
them in a saucepan, cover with water, and cook several minutes. Add the
cranberries for half a minute at the end. Drain and reserve the liquid.
Slice the sun-dried tomatoes into narrow strips. Trim the stems off the
beets and place them in a baking dish with the water from the sun-dried
tomatoes (or add enough water to fill up the pan 1/4 inch). Cover the
pan and bake in a 375- to 400-degree oven for one hour or more until they
are fork-tender. Remove beets from pan and allow to cool enough so that
you can remove the skins, roots, and stems. Then cut up the beets and
put them back in the baking dish with the tomatoes, cranberries, orange
peel, and a touch of salt. Reheat in the oven before serving.
Aromatic Whole Wheat Pasta
from Moosewood Restaurant New Classics
1 tbsp. olive oil
3 C diced onion
1 C peeled and diced carrots
1 C diced celery
1 tbsp. minced garlic
1/4 C Marsala, red wine, or vegetable broth
2 tbsp. minced fresh parsley
12 oz. whole wheat penne, elbows or shells
1 C finely chopped arugula or Swiss chard
1 tsp. salt
ground black pepper to taste
1 tbsp. extra-virgin olive oil
1/2 to 1 C grated Pecorino Romano cheese
Bring a large covered pot of salted water to a boil. Meanwhile in a large
skillet, heat the olive oil on medium heat. Add in order, the onions,
carrots, celery and garlic and sauté until the vegetablse are just
tender. Add the Marsala and parsley, cover, lower the heat, and gently
simmer. When the water boils, add the pasta, stir, cover the pot, and
bring back to a boil. Cook the pasta until al dente. Meanwhile add the
greens to the vegetables and stir for 1 minute, until bright-colored and
wilted. Add the salt and pepper, cover, and set aside. When the pasta
is al dente, drain it and toss with the extra-virgin olive oil. Spoon
the vegetables over the pasta and serve immediately, passing the grated
cheese at the table.
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.