live is not enough, we must take part and celebrate."
- Pablo Casals
Whats in the box this week:
Asian braising mix
Red or Chiogga beets
Bunch of greens (either kale, chard, collards or bok choi)
Small head of Napa cabbage
... and if you have an extra-fruit share:
4 more baskets of strawberries
Sat. Jun 22 - Farm Work Day, 9am - 4pm (RSVP by June 20th)
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,
Join us in celebrating the
beginning of Summer! Our Solstice celebration is coming up this Saturday,
June 22nd. Our farm celebrations are intended, among other things, to
honor the connection between the food on our table and the land that gave
rise to it. The soil we work is a fertile source not just for agriculture
but also for celebration. Just as crops and methods of cultivation differ
greatly from place to place around the globe, so too do the celebrations
associated with nature and its bounty. By the time the longest day of
the year arrives we've typically cultivated the soil and planted all our
summer crops. We are now tending them and preparing to harvest their bounty.
Summer will bring lots of tomatoes, green beans, basil, cucumbers, summer
squash, peppers and eggplants. Every crop has their season, and by celebrating
the solstice (or the equinox) we acknowledge that our lives and and our
nourishment are connected to the rhythm of these seasonal cycles.
Our celebration will start at 4pm and continue until dark (10pm or so).
Well have our traditional bonfire around 7:30 PM. The kids will
have scads of fun things to do, from picking strawberries, to riding Peanut
the pony, to face painting, to listening to the Banana Slug String Band's
favorite earth songs (around 5 oclock), to playing with the baby
goats and chickens, to learning how to braid garlic and help light the
fire. As always, we will have a potluck, so bring a dish to share. Well
be baking bread, grilling vegetables, and provide refreshments. We encourage
everyone to bring an instrument or a story to share, but most importantly
Reminder: At 9 oclock Saturday morning (same day as our celebration)
well start our Farm Work Day. Anyone interested in getting their
hands dirty and spending most of the morning and early afternoon working
in the field, please RSVP by Thursday June 20th and then come on down
to the farm... there's lots to do. Hope to see y'all on Saturday! - Tom
What's the difference between dirt and soil?
A: So often we refer to soil as dirt, however according to Webster, dirt
is defined as "excrement, something worthless, a filthy substance."
Soil, on the other hand, is described as "any substance or medium
in which something may take root or grow; disintegrated rock with an admixture
of organic matter and soluble salts (humus)." The truth is, soil
is a dynamic, living environment made up of mineral and organic constituents.
It is home to tens of thousands, if not hundreds of thousands of different
species of microbial organisms. Those organisms provide nutrients for
plants and build organic matter in the soil. As their populations diminish,
so does the nutrient value of your foods. (borrowed from "Cooking
fresh from the Bay Area") John Robbins in his latest book "The
Food Revolution" quotes a study published in the Journal of Applied
Nutrition that analyzed the mineral content of organically and conventionally
grown apples, potatoes, pears, wheat and sweet corn over a two year period.
Organically grown crops had a 63 to 390 percent higher content of essential
minerals such as calcium, zinc, magnesium, iron, potassium, iodine, chromium
Since the beginning of this
years CSA program you have been getting garlic in different stages
of development, starting with the young and slender green garlic (easily
confused with leeks), to the now familiar bulbous, clove-laden head. This
year we have a lot of garlic with which to make braids (a great way to
store it that doubles as a nice decoration for your kitchen!). It is most
commonly known as a culinary herb, but is also purportedly useable as
an antibiotic and antifungal. It is a potent immune-system stimulant.
I read a story about how a garlic poultice (s small piece of garlic crushed
into a paste with a little cooking oil), placed on the bottom of the foot
and covered with a bandage overnight treated a bad case of bronchitis
on a seven month old child. It has also been used successfully in treating
Member to Member Forum
***nothing this week*** If
you wish to get something into this forum, please contact the newsletter
editor by Monday 10am or so to get your info into that week's newsletter.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
Zucchini. Cauliflower. Beets.
My mother-in-law makes this dish all the time (it's another simple-and-tasty
winner); I finally got around to asking her for the recipe so I could
share it with you guys:
onion and garlic
grated cheese (jack, colby or mild cheddar)
Slice zucchinis in half lengthwise and scoop out centers. Sauté
centers with onion and garlic in a little oil. Add oregano and tomato
sauce. Place zucchinis in a shallow oiled pan, sides touching. Fill them
with sautéed mixture. Bake at 350 degrees for 15 to 20 minutes.
Sprinkle with cheese and bake 10 to 15 minutes more. Serve hot.
Quick Cauliflower Snack
I'm on a roll with moms here! My mom used to make this often, and so naturally
I carry on the tradition when I have cauliflower in my house! Essentially
all you do is make a zippy cocktail sauce with catsup, prepared horseradish,
and a little lemon juice. Cut the cauliflower into florettes (raw) and
serve with the sauce for dipping. Yum!
Chocolate Beet Cake
(this is a repeat of a hands-down favorite recipe from last year, for
the benefit of all you newcomers to the CSA!)
1 1/4 C beet puree (see below)
1/2 C vegetable oil
1/2 tsp. salt
3/4 C cocoa powder
1 1/2 C sugar
1 tsp. vanilla
1 1/2 C flour
1 1/2 tsp. baking soda
The beet puree can be made ahead of time. Basically, cook them any way
you like... boil, bake, whatever, then puree them. A 'done' beet can be
easily pierced with a fork or knife tip. The fastest way to cook beets,
however, is in a pressure cooker. Scrub but do not peel them, and cook
over an inch or two of water (at least 2 C of water for large beets),
at high pressure for 11-13 min for small (3-4 oz) beets, or 20 - 22 min
for med to large beets (5-6 oz)*. After they're cooked and cool enough
to handle, cut off stems and root and slip off skins. Cut cooked beets
into chunks and puree in a blender or food processor. If your puree is
too 'dry', you can probably add a tiny bit of water or beet cooking water,
but only enough to make it whirl. It should be pretty thick. When I made
my puree, I was short quantity-wise, and so I simply added some homemade
apple butter to make up the difference (don't be afraid to be creative,
I say!). Also, if you are the type of person who likes substituting some
whole-wheat flour into recipes that call for regular flour, add a touch
more baking soda to compensate (for example, I used 1C white and 1/2C
whole wheat flour, & added 1/8 tsp. baking soda to amount shown).
Okay, here's the rest
of the recipe instructions:
Preheat oven to 350 degrees.
Grease and dust with flour a bundt pan (or 8-9" square pan). In a
large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt & beet puree.
In a separate bowl, mix flour, cocoa and soda. Add to wet ingredients
a little at a time until incorporated. Pour batter into prepared pan and
bake 45 - 50 min., or until a toothpick inserted comes out clean. Cool
and serve (with sliced strawberries & ice cream -- mmmmm!!).
*this information courtesy of a wonderful cookbook called "Cooking
Under Pressure" by Lorna J. Sass
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.