is change -- the ebb and flow of all natural things, of all life, is a
constant of our earth."
- Veronica Ray (Zen Gardening)
Whats in the standard share:
Veggies and herbs:
Yellow Finn and Fingerling potatoes
Sungold cherry tomatoes
... and if you have an extra-fruit option:
peaches, blackberries or raspberries, and strawberries
Aug 8, 9, 10 - Childrens Mini Camp
Friday evening to noon Sunday
Sat. Sep 20 - Fall Equinox Celebration
3pm - 9pm
with the Banana Slug String Band!
Sat. Oct 26 Halloween Pumpkin Palooza
the Banana Slug String Band will play here too!
Leaving the farm in the middle
of the season is always a bit stressful since so many things are going
on all at once, it feels like leaving the concert in the middle of an
important crescendo. On the other hand, to let go for a moment
gave me a deep sense of appreciation for all the Live Earth Farm members
and workers who inject so much care and dedication to make this land be
alive, bountiful and nourishing. During my short getaway to Washington
D.C. we had the opportunity to go to "The Mall" with its historical
and imposing buildings. The Department of Agriculture alone is an enormous
concrete building, 3 to 4 blocks long and 2 blocks wide. As a farmer,
nothing provoked my interest to set foot inside that building, here where
power brokers and policy makers supposedly shape the structure of our
nations food system. In my search for something more welcoming I
was excited to find, tucked away in a parking lot, a small farmers
market. I immediately felt at home, talking "shop" with the
vendors. Washington D.C. exudes a powerful sense of centralized control,
however the farmers market appeared to me like that beautiful flowering
and resilient weed breaking through the cracks of a concrete highway.
UP FOR OUR MINI CAMP AUGUST 8 - 10. WE STILL HAVE OPENINGS!! Leave a message
for Constance at 831-763-2340 or 831-763-2448 if you are planning to come
or have questions about any logistical aspects.
What is Mini Camp? Since 1999, CSA members have come to join us for a
week-end "camping" stay at the farm. This once-a-year event
is designed so participants can experience the farm and its peacefulness
without the concern of having to drive at the end of the day. Equipped
with baskets, we spend our days harvesting, tasting and discovering the
magnificent diversity of fruits, vegetables and herbs growing on the farm,
and preparing a meal from the bounty we harvested. This process is at
the same time ambitious and fun, compelling all participants to explore
all corners of the land (we currently have about 30 acres in production).
It is a time to enjoy being together, to meet other CSA members, and to
allow the children to set the pace. Farm games such as finding the 'weirdest'
most interesting, bizarre-looking fruit or vegetable are popular, and
so is pizza making (in our wood-fired oven) with freshly-harvested crops.
Our hide-and-seek by moonlight in the orchard has become a tradition among
mini-campers! Visits to the farm animals (chickens, goats and our pony,
"Peanut") is a must, to make sure that no living creature is
left out of the party! Families and kids of all ages are welcome!!
TOMATOES: New this week are
our long awaited tomatoes! You will all get a basket of our delicious
"Sungold" cherry tomatoes, plus the first early slicing tomatoes
which are small to medium in size. The heirloom tomatoes will be ripe
in a couple of more weeks, and our tasty dry-farmed tomatoes probably
a week thereafter.
CUCUMBERS: "And where are the cucumbers this year?!" you are
probably wondering. What happened was we lost a key planting in April's
frost, and couldnt re-plant until early May. So... crystal ball
says we should have cucumbers (finally!) in another couple of weeks.
PURSLANE: A wild addition to the mix -- back by popular demand -- is purslane,
something you probably pull from your garden as a weed. No I havent
gone over the edge. These "wild vegetables" are among the most
nutritious -- rich in antioxidants, vitamins, minerals, fibers, and healthful
fatty acids. "Sure, try getting my kids who wont even eat broccoli
to eat 'wild vegetables'!" you're thinking. But many of you may have
been eating them for a considerable time now. How about arugula, or dandelion?
Others you might have heard of in some fancy restaurant are "vegetable
amaranth," lambs quarters, curly dock and plantain. And many
of our common vegetables used to be weeds at one time. They were simply
improved with breeding to make them larger and more palatable. Purslane
has little succulent, pillow-like leaves, tasty and filled with moisture.
Sometimes I'll even eat them in the field to tide me over until lunch!
You can add purslane's tender sprig-ends to salads for an interesting
crunchy texture, or use the more mature plants in stir-fries. Purslane
has been eaten in Europe as a treatment for arthritis and to promote general
good health. We all know now that a diet rich in omega-3 fatty acids helps
lower cholesterol levels and reduce heart problems. Purslane has more
omega-3 fatty acids than any other vegetable, and six times the vitamin
E content of spinach. In Mexico and among our workers, purslane is eaten
in omelets, as a side dish, or in soups and stews. Enjoy and dont
be shy to try! Your kids may find adventure not only by searching for
it in their own garden, but also through eating something typically considered
Ordering Almonds or Goat
both cases, contact the seller directly to place your order and to pay
(do not order through Live Earth Farm). We will deliver your order (usually)
the following week with your share.
From Anderson Almonds, a certified organic, small, family-owned
and operated farm, you can get almonds or almond but-ter. Almonds are
available raw, roasted, or roasted and salted. Almond butter comes in
15 oz. jars. Prices: 5 lbs. almonds
+ 1 jar almond butter, $32; Almonds only (5 lbs.), $25. Almond butter
only, $10, or a 6-pak of jars for $32. A case (25 lbs.) of almonds (raw
only) is $120. Contact Mele (rhymes
with 'jelly') Anderson at (209) 667-7494 or go to their website at www.andersonalmonds.com.
From Summer Meadows Farm, just across the Pajaro Valley from Live
Earth Farm, you can get raw goat milk chevre or ri-cotta, made fresh then
frozen, and delivered (frozen) and left in a cooler at your pick-up site.
Prices: either cheese is $6 for a
half-pound, or get a half-pound a week for 4 weeks for $24. Supply is
somewhat limited. Contact Lynn Selness
at (831) 345-8033 to place your order, then mail your check to Summer
Meadows Farm, 405 Webb Road, Watsonville, CA 95076.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Oh me oh my, purslane returns! There are a few recipes for this in the
recipe database on our website from last year, and I will get a picture
of it up as soon as I can so those in doubt will know what purslane looks
like! But as far as cooking and eating with it goes, what Tom describes
above works fine. Put the tender ends into salads, chop and cook the bigger
stuff into eggs and stir-frys. My experience from last year is that no
matter how you cook it, it doesn't require much cooking time. - Debbie
Side-by-side grated beet and carrot salad with ginger, mint and more!
Necessity is the mother of invention, or in this case, it has been so
hot out lately I've been concocting things to eat out of 'what's in the
box' that don't require cooking! This one came out so well I'm passing
fresh ginger root
fresh mint leaves
chevre or similar fresh cheese
and for the dressing...
a fruity vinegar like fig, balsamic, or raspberry
juice from aforementioned orange
salad oil -- canola or walnut would be good, but not olive oil in this
pinch of salt
Start by scrubbing a few carrots and washing/peeling a few small beets.
Grate one medium carrot and one small to medium beet per person. Keep
the grated carrot and beet in separate bowls; do not mix together!
Now grate a little fresh ginger root into the grated beets. And grate
the zest of an orange in there too; mix this together. Stack several fresh
mint leaves and cut into slivers, then stir this into the grated carrot.
Make a dressing with (I'll give you proportions here for about a 2-beet
2-carrot salad) a tbsp. of juice from the orange, a tbsp. of fruity vinegar,
a dab (1/2 tsp?) each of honey and dijon mustard, 2 to 3 tbsp. oil, and
a pinch of salt. Whisk together to emulsify and then divide equally between
your grated bowls of carrots and beets. Stir each to mix. To serve, put
a pile of each color side by side on a plate (would be nice on a pretty
leaf of butter or red-leaf lettuce), then top with crumbled chevre and
toasted walnuts. I think you'll like it... !
I know I know, not another grated veggie salad! "But it's
hot out!" she protests.
Deb's quick zucchini 'raita' or tsatziki
red onion (white or yellow will do too)
seasoned rice vinegar
Grate a medium zucchini into a bowl. Coarsely grate in about a tbsp. of
fresh onion. Splash in a little rice vinegar, and stir in a heaping spoonful
or two of plain yogurt and a pinch of salt. Serve in small bowls rather
than on plates as it is a touch soupy. But it tastes good! Serve it nice
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 key ingredient. Recipe site is updated weekly during the season.