thing of beauty is a joy forever."
- John Keats
Whats in the standard share:
Veggies and herbs:
Sungold cherry tomatoes
Small bunch of stir-fry mix
Mystery item (cauliflower or heirloom tomatoes)
... and if you have an extra-fruit option:
Strawberries, blackberries or raspberries, peaches or plums
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!
"The beauty of nature
is the most perfectly balanced and pleasing to us all, as well as the
most accessible and inexpensive," contemplates Veronica Ray in
her book 'Zen Gardening.' In the rush of summer when everything seems
to explode with life I remind myself to slow down and take in the beauty
this piece of earth offers, unconditionally, for us to enjoy. The evening
sunlight on a peach tree filled with red fruit, the morning dew drops
on a sunflower, or the snapdragons which, like a carpet of colors, accentuate
the celebration of the summer season. All strike our consciousness revealing
the beauty of nature around us.
It is astonishing how accessible this beauty is to all of us. While our
culture seems obsessed with style and fashion, it greatly underestimates
our connection with nature and the essential love for beauty people discover
in nature. To contemplate the beauty of a flower brings joy which offers
a possibility to make our interactions with nature more harmonious and
happier. If there is one spot on the farm which stands out more than any
other this year, where the beauty of a creative and transformative human-earth
relationship is revealed, it is the garden our three interns, Chelsea,
Annie and Linnea have created. What was once a bare piece of compacted
ground below the green house is now a garden filled with the most remarkable
diversity of herbs, flowers, vegetables, grains and cover crops. The garden
beds and paths follow the shape and form of the gardeners imagination,
and simple bamboo structures support the growth habits of the rambunctious
gourds, runner beans, and tomatoes. The garden is a little sanctuary,
offering a more intimate environment right next to our more production-oriented
100-foot rows of field crops. Sometimes I just stand still, in awe, realizing
that the farm is a dynamic and always evolving piece of art, where the
land reveals the beauty of its infinite and spontaneous creative energy
to the rhythm of the four seasons. Tom
A few short hours after my
prediction last week that CUCUMBERS would be a few weeks out, Juan came
to me holding three nice cucumbers in his hands. "Ya estan listas
para piscar," he says with a big smile. So much for crystal balling
and not walking the fields enough! With the heat, our cucumbers have finally
matured. We are growing two kinds of cucumbers this season: one is the
traditional American slicing cucumber; the other is a European type --
long, skinny and striped, with a thin skin and sweet taste -- similar
to the more familiar Japanese cucumber. We didnt stake the plants,
however, so you will find them mostly curved instead of straight.
Our second ONION planting is finally maturing; our first crop failed because
the winter weeds got the best of them (and us), so they were never able
to mature into bulbs (onions are fussy). We are now harvesting the new
crop, with their greens still fresh. This not only gives the onions a
milder taste, but the tops can also be used for cooking.
SUMMER SQUASH comes in a delightful variety of shapes and colors, with
new varieties appearing almost every year. This season we are growing
four types. Costata Romanesco, a distinctive Italian zucchini, is prominently
ribbed and striped. It is open pollinated, starchy, nutty in flavor, and
delicious raw or cooked. Magda is a Lebanese or middle-eastern summer
squash, pale green in color. It also has a mildly sweet and nutty taste,
and a very thin outer skin which easily shows scratch marks. These are
great for stir frying, stuffing and pickling. Our customers of middle-eastern
origin will exclusively buy these to stuff with lamb. They are delicious!!
And periodically in your share you will find the standard yellow and green
zucchini as well. I hope you have fun trying them all and discovering
their subtle differences. You won't get all types in your box at the same
time, however you should eventually get some of each over the next several
Lastly surprise RED CARROTS! Yes, not all carrots are orange.
I can already see some you eyeing them skeptically. Dont be deceived!
They are tasty and orange inside, and supposedly higher in nutritious
beta-carotene than regular carrots. Have fun with them!
Goat Cheese Update
We have two news items regarding
the raw milk goat cheese that we've been making available to you through
your share (see box below). Firstly, after a little experimentation, we
have determined that the cheeses don't have to be frozen to stay fresh
at the pick-up sites. Stored as they are under ice packs in good quality
coolers, they seem to stay quite cold. The chevre may sometimes be delivered
frozen, but this will only be when Lynn has too big an order to fulfill
the day before delivery. All cheeses will be labeled with the date they
are made, and should stay fresh for up to a week. Secondly, Lynn is offering
a new cheese a queso blanco, which is absolutely delicious (taste
and consistency is quite similar to mozarella Debbie). It is a
firm (but not hard) slicing cheese, and comes in 5" diameter round
'bricks' about a pound each. You can get a full brick for $12 or a half
brick for $6. For those of you who are vegan, be aware that the queso
blanco does contain rennett. See text box that follows for ordering details.
|Ordering Almonds or
In 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 butter. 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 cheeses. Currently available
are chevre, ricotta, and a queso blanco. All cheeses are left in a
cooler under an ice pack or two at your pick-up location (chevre may
sometimes be delivered frozen but this does not affect quality). Prices:
Chevre and ricotta are $6 per half-pound. Queso blanco is available
in 5" round 'bricks' about a pound each for $12 (or get a 'half
brick' for $6). 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
I spied the red carrots at last week's farmers market in Willow Glen,
so I'm excited that we're going to get to try them in our shares! And
in other news, the new National CSA Cookbook is hot off the press. I should
be getting a copy in a week or so, and will let you know about getting
your own copies. Okay, now for some recipes! Here are two from my clippings
Brown Rice, Tomato and Basil Salad
2 1/4 C water
1 C long-grain brown rice (such as Texmati)
2 tsp. coarse salt (I'm sure regular will do!)
2 tbsp. Champagne or white wine vinegar
2 tsp. sugar
2 tbsp. olive oil
1 lb. tomatoes, cut into 1/2" pieces
1 C (packed) basil leaves, finely chopped
Bring water to boil in heavy medium saucepan. Mix in rice and salt. Cover,
reduce heat to low and simmer until rice is absorbed, about 40 minutes.
Transfer rice to large bowl; fluff with fork and cool. Whisk vinegar and
sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes
and basil and toss to combine. Season with salt and pepper. Serve room
Couscous salad with zucchini and dried apricots
2 C water
1 small zucchini (or summer squash), diced
1/2 tsp. salt
1 10-oz. box of couscous (or equivalent quantity from bulk bin or other
1/4 C olive oil (see note below for alternative!)
3 tbsp. lemon juice
1/2 tsp. ground cumin
pinch of ground ginger
1 C cooked garbanzo beans
3/4 C diced dried apricots
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 scallions, trimmed and sliced (maybe you can use some of the green tops
from Tom's fresh new onions!)
1/2 C sliced almonds
In a medium saucepan, bring water to a boil. Stir in zucchini and let
water return to a boil. Stir in couscous, cover pot and remove from heat.
Let sit, covered, for 5 minutes. Meanwhile, in a large bowl, whisk together
olive oil and lemon juice, cumin and ginger. Stir in garbanzos, apricots,
cilantro, parsley, scallions and sliced almonds. Fluff couscous with a
fork to break up any lumps. Stir couscous into above mixture, mixing well.
Cover and refrigerate until chilled, through, about 3 hours.
Note: To reduce fat (or just for a different flavor combination!), substitute
1 C of plain yogurt and 1/4 C orange juice for the olive oil and lemon
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.