time we eat its holy. We should have a ritual and cere-mony, not
just gobbling down some food to keep alive."
- John Robbins -Diet for a New World
Whats in the box this week:
Asian greens braising mix
Cauliflower or broccolini (broccoli shoots)
Carrots or chiogga beets
Lettuce (oak leaf or red leaf)
Slender spring onions
Red Russian kale
... and if you have an extra-fruit share:
three additional baskets
Sat. June 8 - Our first Farm Work Day
Sat. Jun 22 - Summer Solstice Celebration 4pm - 10pm, with The Banana
Slug String Band!
Sat/Sun Aug. 3&4 - Childrens Mini Camp,
10m Saturday - noon Sunday. Optional early arrival Friday night.
Sat. Sep 21 - Fall Equinox Celebration,
3pm - 9pm
Sat. Oct 26 - Halloween Pumpkin U-Pick,
Welcome to all new members
who are joining us in June. There are several opportunities for you to
visit the farm this month. On June 22nd, starting at 4 oclock, we
will have our annual Summer Solstice Celebration, and I am happy to announce
that the Banana Slug String Band will join us again to celebrate the start
of summer with their wonderful and joy-filled earth songs. Also, this
Saturday June 9th starting at 8am with a hearty breakfast, we will have
our first Farm Work Day! Anyone who wants to get their hands in the dirt
by helping with planting flowers, sowing pumpkins, trellising tomatoes,
preparing the fire circle for June 22nd, weeding, and just having a fun
day at the farm, come join us (please RSVP 831.763.2448 so we know how
many are coming). The farm, as I have mentioned in the past, is a place
where we welcome everyone to have the opportunity to have a more direct
connection between the land, the food and the community belonging to it.
All too often food is viewed as an end product, independent of the land
which produced it, the hands which grew it, and those who prepared it.
We welcome everyone to visit. Just give us a call
Crops and Critters
Although some of you might
be frowning over how to manage any more greens in your box, we are definitely
seeing the first signs of summer. Last week's heat wave is speeding the
development of our favorite summer fruit and vegetables. Summer squash
(both the green zucchini and the light green Middle Eastern squash) is
making its entry, and cucumbers should start appearing in the next two
weeks. By the end of the month we will dig fresh red and purple potatoes,
and blackberries and the first raspberries should be available as well.
In three weeks our first sugar snap peas will be ready to harvest, followed
a week or two later by green beans. So hang in there and let Debbies
recipes inspire you to find new ways to eat those healthy greens. They
really are good for you: collard greens, broccoli, kale, mustard greens
and the like, have high levels of vitamin A, calcium, iron and cancer-fighting
Not just crops are grown on the farm: yesterday we witnessed the birth
of four baby goats from "Fawn," our oldest goat. She is a wonderful
mom, with lots of milk. This brings the total of "kids" on the
farm to nine! We also finally finished building our chicken coop, and
our 20 baby chicks are happy to get to run around in a predator-safe environment.
Crop of the Week
Radishes. Alice Waters says
that at her restaurant Chez Panisse in Berkley, "No meal is quite
complete without radishes. Our cool coastal climate allows us to grow
perfectly crisp mildly peppery radishes almost all year. Our favorite
variety is called French Breakfast. It's elongated, and the color changes
from magenta at the top to white at the tip. It is very mild when picked
thin and slender, and develops a much stronger peppery taste when more
mature." Most of the time you will find a range of sizes in your
bunch. Most Radishes originate from Europe and Asia and belong to the
Mustard family known as "Raphanus sativas." They come in many
different sizes, shapes and colors. My wife Constance, who loves radishes,
likes to eat them at the beginning of the meal. For people who get our
bread share, try them with bread and butter sprinkled with coarse salt.
Also, cut radishes into your salad to add color, spice, and crispness.
If you wonder what plant will get your child excited to grow in the garden,
try radishes. They show quick results for our young impatient gardeners!
Member to Member Forum
If you wish to communicate
something to the rest of the CSA membership, or start a dialog among members
on a particular topic, you may use this forum to do so. Call or email
the newsletter editor (click here)
with your contributions. Just keep in mind that members don't receive
newsletters until the following Wednesday and Saturday (if you're reporting
on a timely event).
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Tom sez more greens recipes??
I'll give ya more greens recipes! - Debbie
Bitter greens with sweet onions and tart cherries
(from Mollie Katzen
Yield: 4 to 6 servings
"This is a great way to get some of those bitter greens into your
diet, because the sweet onions and tart cherries balance out the favor.
The result is surprisingly smooth.
"I like to use a mixture of collards, red mustard, arugula, and a
little kale. The amount of greens below might seem enormous, but don't
forget they will cook way down. Unsweetened sour cherries from a can work
beautifully here, but if you have access to fresh sour cherries (and you
have a good pitting gadget), by all means use them. Vidalia onions are
terrific, but if you can't find them, just use regular ones. This dish
gives off a lot of cooking liquid, but it is too pretty and delicious
to let evaporate. So just include some with each serving, especially if
you are pairing this dish with pasta or rice." Mollie Katzen
1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries,
2 to 3 teaspoons sugar
1 tablespoon canola oil
3 cups sliced onion (a sweet variety, like Vidalia, if available)
1 1/4 teaspoons salt
3 large bunches fresh greens, stemmed if necessary, and coarsely chopped
(about 12 cups)
1 cup dried sour cherries (optional)
1. Place cherries in a small bowl & sprinkle with sugar. Let sit for
about 10 minutes.
2. Heat the oil in a large, deep skillet or Dutch oven. Add the onion
and 1/2 teaspoon of the salt, and sauté over high heat for about
5 minutes. Turn the heat to medium, cover, and let the onion cook until
very tender (about 10 more minutes).
3. Begin adding the greens in batches (as much as will fit), sprinkling
each addition with about 1/4 teaspoon salt. Stir and cover between additions,
letting the greens cook down for about 5 minutes each time, to make room
for the next batch.
4. When all the greens are added and have wilted, stir in the cherries
and cook for just about 5 minutes longer. Transfer to a platter, and sprinkle
the dried cherries on top, if desired. Serve hot or warm, being sure to
include some of the delicious cooking juices with each serving.
Five spice seared duck & Asian greens spring roll
by Kent and Kevin Rathbun (found online)
For the duck:
2 duck breasts
1-ounce sesame oil
1 tablespoon Chinese five spice powder
2 teaspoons kosher salt
For the spring rolls:
8 spring roll wrappers
4 ounces Asian greens
1 small carrot, julienned thin
1 small cucumber, juilienned thin
For the vinegar:
1/2 cup rice vinegar
1 tablespoon siracha, (hot pepper sauce)
1 tablespoon fish sauce
1 teaspoon black sesame seeds
2 tablespoons scallion, chopped thin
For the duck: Rub the breasts with half of the sesame oil and season with
five spice powder and salt. In a hot saute pan add the remaining oil and
sear the duck breast, skin side down, until skin had started to get crisp.
Turn the breasts over and sear on the other side for one minute, then
turn skin side down again and transfer pan to a 400 degree oven and cook
until duck is medium (about 6 minutes). Remove breasts and set aside.
When meat is cool enough to cut, slice very thin.
For the spring rolls: Lay a spring roll wrap-per on a flat surface, then
add a small amount of Asian greens, carrot and cucumber to the center
of the wrapper. Lay three or four slices of duck on top of the vegetables.
Fold each side of the wrapper in towards the center so the sides just
touch. Then carefully roll the spring roll up tightly making sure the
seal is tight. Repeat process until all rolls are completed.
For the vinegar: In a large bowl add all ingredients together and whisk.
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.