we eat determines to a considerable extent how the world is used."
- Wendell Berry
Whats in the standard share:
Veggies and herbs:
Orange and red carrots
Hungarian hot peppers
French breakfast radishes
Small bag of stir-fry mix
Sungold cherry tomatoes
Regular red salad tomatoes
... and if you have an extra-fruit option:
Peaches, strawberries, and either raspberries or blackberries
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!
Today's quote from Wendell
Berry reminds me that the choices we make on how we grow, produce and
choose the food we eat affects the sustainability of our local and regional
food web. Our personal choices may often seem insignificant; we wonder
how they could possibly make a difference in what today may seem an ever
accelerating erosion of human and environmental conditions. However, today
over 1000 small farms nationwide have embraced Community Supported Agriculture
(CSA). This small but growing movement can inspire us and confirms what
Margaret Mead once said: "Never doubt that a small group of thoughtful,
committed people can change the world. Indeed, it is the only thing that
ever has." Each CSA is different and unique, but for sure our existence
is built and dependent upon this mutually rewarding connection between
farmer and consumer. As John Peterson from Angelic Organics in Caledonia,
Illinois is quoted saying: "There is something about knowing the
people who get the food; the cycle is expanded from seed to final use
and it makes farming more vital."
Every CSA member in this country is contributing to this increased vitality
and improvement of the health of our food system. This includes economic
viability for growers, adequate wages for farm laborers, vitality of rural
communities, and proper land stewardship. We hope that, as members of
a CSA, the resulting connection between our food, the people and the land
will teach us a deeper understanding of the rhythm of the seasons, and
the life cycle of the plants from which we prepare meals and receive nourishment.
from the Field
we are currently enjoying a plethora of summer crops especially
tomatoes you may not want to hear this, but the days are getting
shorter and here on the farm it means we are already transitioning and
planning for our fall and some winter crops. In the greenhouse we have
red and green cabbage, cauliflower, broccoli, and kale seedlings, ready
to be transplanted. The fields are prepared for sowing rutabaga, and this
week we are sowing our last blocks of green beans which won't be harvested
until early November. The Warren pear harvest is almost done we
picked almost 20,000 pounds from our two acre block! The pears are stored
in our cooler, and will start showing up in the shares first week in September.
Next week we should see our first apples in the extra fruit share. These
beautiful pink apples are an unusual heirloom variety called "pink
pearl." They are fairly tart, the kids always love them and they
make the most exquisite pies.
"What's with those red carrots?" You've probably already made
up your mind as I have about these carrots. Their strong flavor and somewhat
natural bitterness contrasts with the sweetness of our regular orange
carrots. I was told they have much more beta-carotene and are a potent
antioxidant. In the long term, we will continue to plant our regular orange
carrots and less of the reds. I just planted them based on a recommendation
from another farmer who likes to mix up the colors.
Yellow hot peppers. This week you will get 1 to 2 hot yellow wax Hungarian
peppers, in a bag together with the basil. A word of cau-tion: the "hotness"
of these peppers varies some will be really burning hot, others
will be mildly hot. Either way, this is a good time to make some salsa.
Shares are still available.
Please continue to spread the word and let friends, neighbors, co-workers
know about our CSA program. We try to always make brochures available
in the inside back pocket of your pick-up site binder, so feel free to
take a few to give out, or call us and we can send you a flyer to post
in your neighborhood's local shop or bulletin board.
Lynn Selness of Summer Meadows
Farm is now offering (very) fresh raw goat's milk, by the quart, in addition
to the cheeses she's been making. Milk will be delivered the same way
as the cheese it will be left in a small cooler under an ice pack
at your pick-up location. We recommend if you get milk this way that you
pick up earlier rather than later, for maximum freshness (Lynn will proba-bly
remind you of this when you call her). Goats give naturally homogenized
milk i.e. the milk and cream do not separate. Lynn is offering
the milk for $3 a quart, and asks that, if you buy it, to please return
the empty jars the following week. Debbie (PS she also has
a few goats for sale, she says, both male and female. The breed is 'Nubian.'
If you are interested, call her at (831) 345-8033.)
|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 (and milk!).
Currently available are chevre, ricotta, and a queso blanco. Cheese
and/or milk are left in a cooler under an ice pack at your pick-up
location (chevre is sometimes 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). A quart jar of milk is $3 (please
remember to return your empty jar to the cooler at your pick-up site
the following week!). Supply is somewhat limited. Contact Lynn Selness
at (831) 345-8033 to place an order, then mail a check to Summer Meadows
Farm, 405 Webb Road, Watsonville, CA 95076.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Friend and fellow member Sue Burnham brought me the first two recipes
(she's made and loves both), and the third is from my clippings file.
Potato and Cheese Soufflé
From 'Practical Vegetarian Cookery'. The author says, "This soufflé
is very simple to make, yet it has a delicious flavor and melts in the
mouth. Choose three alternative cheeses, if preferred."
serves 4 to 6
2 tbsp. butter
2 tsp. all-purpose flour
2 lbs. mealy potatoes (she uses fingerlings)
8 eggs, separated
1/4 C grated Gruyere cheese
1/4 C crumbled bleu cheese
1/4 C grated sharp hard cheese
salt and pepper
1. Butter a 2 1/2 quart soufflé dish and dust with flour. Set aside.
2. Cook the potatoes
in a saucepan of boiling water until tender. Mash until very smooth and
then transfer to a mixing bowl to cool. 3. Beat the egg yolks into the
potato and stir in the cheeses, mixing well. Season to taste with salt
and pepper. 4. Whisk the egg whites until standing in peaks, then gently
fold them into the potato mixture with a metal spoon until fully incorporated.
5. Spoon the potato mixture into the prepared soufflé dish. 6.
Cook in a preheated oven, 425 degrees F, for 35-40 minutes, until risen
and set. Serve immediately. Tip: Insert a fine skewer in the center of
the soufflé; it should come out clean when the soufflé is
Slow-Cooked Thin-Sliced Summer Squash Showered with Herbs
From 'Local Flavors' by Deborah Madison.
Deborah says, "I could eat summer squash every day, especially when
it's cooked like this. Savor these fragrant vegetables by themselves or
turn them into a supper by heaping them on garlic-rubbed toasted levain
bread with thinly sliced fresh mozarella." (Sue says she has tried
this on the bread and proclaims it 'wonderful!')
serves 4 to 6
2 lbs. mixed summer squash
3 tbsp. olive oil
1/2 C simmering water
sea salt and freshly ground pepper
1/3 C chopped flat-leaf parsley
2 tbsp. chopped marjoram or oregano or torn basil leaves
Slice the squash 1/4" thick. Heat oil in a wide skillet. Add squash
and cook over medium-low heat, flipping squash in the pan every 3 or 4
minutes until it's tender and golden, about 20 minutes. Add the water
and continue cooking until none remains. Season with salt and pepper and
shower the herbs over all. Slide onto a platter and serve.
Onion Walnut Scones
(see note below about recipe credit!)
makes 8 scones
2 C whole wheat flour (or white, or 1 C ea.) [see caution under 'note'
below, about all whole wheat]
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. cold butter
1 onion, finely minced
1/2 C chopped walnuts
zest of half a lemon
3/4 C buttermilk
2 tbsp. honey
Preheat oven to 425 degrees F. Mix all of the dry ingredients together
in a bowl. Cut the butter into small pieces then cut it into the dry ingredients
with a pastry blender until it resembles coarse cornmeal. Mix onions,
walnuts and lemon zest into flour. Dissolve the honey in the buttermilk,
then stir into flour mixture until just barely combined. Turn the dough
onto a floured board and knead 5-7 times, then shape into a round about
1" high. Use a fork to pierce the top surface until it is nicely
pebbled. Dust surface lightly with flour, then cut into 8 wedges. Place
wedges 1" apart on an ungreased baking sheet and bake for 15 minutes,
until lightly browned. Serve warm and pass the butter!
Recipe credit note: Well I was going to include the name
of the cookbook and author for this recipe, but when I was proofing it,
for a moment I thought I'd left out a key ingredient (the butter) when
typing up the paper version. I went back to the source recipe... and it
was missing there too! That gave me the heads up to look for other inconsistencies
(I'm guessing the original recipe was not tested!) and I found
that salt, too, was missing! So I went over the entire recipe and compared
it to another scone recipe I'd made successfully several times, and then
significantly re-wrote this one with better instructions... as well as
the missing ingredients. So the cookbook gets no credit ;-}
Caution: the original recipe called for all whole wheat flour.
I am somewhat skeptical of this; I expect it would make for pretty dense
scones. I would be more comfortable with some mix of wheat and white flours.
Or, use a finer grind of wheat flour (I recently got some whole wheat
pastry flour, which is ground much more finely than typical stone ground
wheat). If I make this recipe (I haven't yet), I will update this web
version of the recipe with anything useful I learned, or at least verify
that the recipe is sound (I'm fairly confident of the revise though).
On the other hand, if you make this, I'd love to hear from you as to how
it went! thanks - Debbie (You can click
here to email me.)
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.