reflection on Paradox: Water wears away rock, Spirit overcomes force,
The weak will undo the mighty. May we learn to see things backward, inside
out, and upside down."
- adapted from the Tao Te Ching
Whats in the box this week:
Potatoes (Yellow Finn)
Winter squash (Sweet Dumplings)
... and if you have an extra-fruit share:
Strawberries and pears
Sat. Oct 26 - Halloween Pumpkin U-Pick,
Nov. 20/23 (Weds/Sat) ***Last box !***
PUMPKIN DAY with the BANANA
SLUGS. Mark your calendars: On October 26 come and PICK UP your pumpkins
from the farm. This year we have a great selection of long-handled jack-o'
lanterns as well as a large variety of deeply rich red "Cinderella
Pumpkins" (also known as Rouge Vif dEtamps). These more flattened,
vividly red pumpkins have a thick rind with a smooth grained, mild flavored
flesh -- wonderful for soups and pies. We also have a wonderful surprise
for all the children: be sure to have them at the farm between 1-3 PM
so they can listen to, enjoy, and learn some exciting "tidbits"
of Earth-Wisdom from... the BANANA SLUG STRING BAND! The Banana Slugs,
at home here in Santa Cruz, have dedicated themselves to inspiring children
of all ages (myself included) with their music and songs. Not only are
they great musicians, but they are also teachers who, through their art,
connect us to the magic of our mother earth. Well have hot apple
cider, snacks, bread baking, and if it gets too cold, a fire to keep us
warm. You may want to bring a bag of chestnuts to roast or a snack to
share. Hope to see you all here on the farm on October 26th. - Tom
Up on the Farm
Throughout the year we have
classes from local schools visit the farm, but October is one of the more
popular months, with 5 to 6 schools visiting before Halloween. Last week
we enjoyed a class of third-graders from the Monterey Waldorf School.
Their enthusiasm, imagination and curiosity permeated every corner of
the farm. The day was filled with activities from picking berries and
collecting seeds, preparing and baking pizza for lunch, playing in the
pond, and finally searching the fields for their favorite pumpkin to carry
home like a treasured prize. I believe farms can serve their community
and especially schools by allowing children to learn things outside their
classrooms and books.
Creepy Crawlers in my Corn...
its not our Pre-Halloween Trick to scare you, but an inevitable
visitor in all organic corn known as the "(in)famous" Corn Earworm.
This often white-green sometimes red worm is born from tiny little eggs
placed by a night-flying moth right on the silks of a maturing ear of
corn. Conventionally, corn is sprayed with a range of insecticides to
inhibit the development of the worm, or lately companies like Monsanto
have genetically engineered corn varieties that carry the genes of a bacteria
that make the worms sick. The problems with genetically engineered corn
is that we know little about its harmful effects on humans, animals, and
other parts of the environment. So, what other tools do organic farmers
or gardeners have to keep the worms out? One method is to trap the night
flying moth with a nightlight placed around the field. A more labor intensive
method that works well on a smaller scale is to place a few drops of mineral
oil inside the tip of each ear after the silks have wilted. If you have
children who might be interested in a little project they can observe
the development of this worm into a moth by placing the ear into a jar
with some soil, just like you would to follow the life cycle of a butterfly.
Otherwise, simply cut off the tips of the ears and feed them to the birds
or your compost pile. Although this is one of the few times you actually
receive a live visitor with your veggies, they are harmless!!
Member to Member Forum
Of Interest to Members living
within the Santa Cruz County School District: "Get to Know Your School
Board Members" on Monday, October 21st at 7pm at Louden Nelson Community
Center, a free public event sponsored by School Voices, a local group
of parents, teachers and students working toward reform in education.
This event is their third annual forum. For further information call (831)
469-4280 or see the web site at www.schoolvoices.org. Santa Cruz City
School District faces declining enrollment, inadequate funding from the
state, and exorbitant housing prices which, combined, make it difficult
to hire and retain new teachers. The four people who fill the openings
on the SCCS School Board this year will tackle these and other problems.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Members Samhee, Greg and
Samera Shim of San Jose sent me an enthusiastic email for a vegan pizza
with peppers they concocted and wished to share with everyone. They also
say, "thanks for providing us with such great ingredients! I feel
like my kitchen creativity has been taken up a notch as a result of being
challenged with so many ingredients." Hear that Tom? Ya got fans!
Vegan Pepper-rooni Pizza
one Acme herb slab, cut in half to open it up as 2 pizza crusts OR one
Alvarado Street California Style pizza bread
Pizza sauce (we like Muir Glen Organic)
Crimini mushrooms, thinly sliced (a whole bunch -- 1/4 to 1/2 pound)
Lots of California dry-cured olives and some kalmata olives, chopped (more,
proportion-ally, of the dry cured olives)
1 or 2 heirloom tomatoes, thinly sliced
A whole mess of peppers, thinly sliced into strips (we used all that came
in the box!)
Cover the crust with sauce (brush olive oil on the Acme slab's rim first).
Pile on the mushrooms, sprinkle on the olives, gently place the tomato
slices on top so they cover everything, then pile on the pepper strips
(really, pile them on!). Sprinkle all with sea salt, drizzle (liberally)
with olive oil, grind some black pepper over the whole pie(s), and bake
for about 30 minutes or so at 350 degrees F. Eat and enjoy!
Grilled Corn on the Cob
This is a fabulous corn-cooking tip which I learned from fellow member
Charles Limbaugh at last year's Fall Equinox Celebration (or was it the
Pumpkin Day?). It is so simple, and the flavor is truly outstanding. Here's
the scoop: mix up a bowl of saltwater (dissolve a bunch of salt in water,
say 1 tbsp. in a half cup, or salty to your taste). Heat your grill (charcoal,
gas, whatever). Shuck your corn (and chop off those wormy, proof-they're-organic
tips!). Now all you do is grill your corn over the hot coals, basting
frequently with the saltwater. Keep basting and turning the corn (every
few minutes) until the kernels begin to get brown on all sides. Remove
from the grill and eat! No need for butter or anything else it
just tastes great!! Try it and see for yourselves, and I think you'll
Stuffed Squash variation
Last week I included a recipe for stuffed Delicata squash. This week I
tried the recipe using the Sweet Dumplings, and it worked fine. Only thing
I did differently was instead of slicing the squash in half lengthwise,
I sliced off the top like a lid, carefully scooped out all the seeds,
then stuffed and put the lids back on and baked. They took longer than
the Delicata; just bake until they start to feel soft to the touch, and
maybe the outer skin starts to brown. Also, I ran out of apples, so I
used dried cherries instead. Ah, the joys of experimentation!
Kale with Chicken-Apple Sausage
Okay, while we're in 'make it up' mode, here's another suggestion for
kale, some-thing I did about two years ago and liked... so I wrote it
down (actually, I just jotted down the ingredients, but...) Serves 2.
1 bunch kale, washed, greens stripped from stems and chopped (clinging
water is okay)
1 smoked chicken-apple sausage (I like Aidell's, but any similar apple
1 apple, quartered, cored, and then cut into bite-sized pieces
half a small onion, chopped (optional)
small spoonful of honey
The smoked sausage is usually already cooked, so it is just a matter of
heating it through. Slice or chop up the sausage. If using, sauté
the onion in a little oil 'til it starts to get soft. Add a splash of
water, and the cut up sausage and apple. Bring to a simmer. Simmer a bit,
until the sausage starts to give off flavors to the juice and the apples
start to soften. Stir in honey, sprinkle with salt and paprika. Dump in
kale and cover to steam/wilt with the now-formed pan juices (add a splash
more water if the pan is getting dry). Stir to incorporate, then turn
off heat and keep warm until ready to serve. This goes really well with
a side of winter squash (baked, steamed... whatever you like) and mashed
potatoes, but would also go well over rice (brown or white). Be sure to
pour on the flavorful juices!
Spinach with Sun-dried Tomatoes and Toasted Parmesan Crumbs
(can't you tell? It's another Bon Appetit clipping!)
serves 4 [I modified it a little Debbie]
1 C coarsely crumbled fresh breadcrumbs, ideally from crustless French
2 tbsp. olive oil
2 tbsp. grated Parmesan cheese
10 C (packed) cleaned spinach (~10 oz.), coarsely chopped
3 garlic cloves, minced
2 tbsp. thinly sliced oil-packed sun-dried tomatoes (or soak some of Tom's
Heat medium nonstick skillet over medium heat. Add breadcrumbs; drizzle
1 tbsp. oil over. Stir until golden brown, about 5 minutes then remove
from heat. Toss with Parmesan and set aside. Heat remaining tbsp. oil
in a large heavy pot over medium heat. Add garlic and stir 30 seconds.
Add spinach and tomatoes; increase heat to high and stir just until spinach
wilts, about 2 minutes. Season with salt and pepper. Transfer to a bowl.
Sprinkle with toasted Parmesan crumbs.
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.