you want to make an apple pie from scratch, you must first create the
- Carl Sagan
Whats in the standard share:
Veggies and herbs:
Chinese (garlic) chives
... and if you have an extra-fruit option:
Strawberries, bag of pears and/or apples, cherry tomatoes
Sat. Oct 25 Halloween Pumpkin Palooza
-- all day --
with the Banana Slug String Band!
October is here, which means
lots of kids will visit to pick pumpkins and learn about the fall season
on the farm. For the longest time I wasnt sure what would emerge
from underneath the pumpkin vines hidden among the lush and competitive
weeds. Over the last few weeks I kept surveying the patch, and as if out
of nowhere hundreds of orange and red dots have started poking through
the green jungle. Thanks to Andy of Mariquita Farm, we also have some
giants in our patch.
Now is the time when plants put all their energy into their seeds and
roots. It is when we prepare for the winter months as we store and save
the promise of future growth, nourishment, and bounty inside a safe and
protective shell. Although, I regret not being able to offer a winter
share, I hope you understand that a winter rest will help us replenish
our energies in order to embrace the fertile promise of spring again next
year. October is the month we prepare our fields for the winter by adding
compost and other soil amendments such as rock dust and gypsum, and by
the end of the month (before the first rains), we will sow winter cover
crop seeds and edible fava beans to replenish and rest the soil. This
is the time we also prepare the fields for next years strawberries,
onions and garlic, and for the first time we will grow artichokes for
our early spring shares in March. Tom
By the end of the month (for
the last 3-4 weeks of the season) you can expect winter squash in the
shares. There should be broccoli in 2 weeks, cauliflower in 3 weeks, red
and green cabbage in November, as well as sweet turnips. You might have
noticed a crash in strawberries recently. Although they do slow down this
time of year, the last two almost consecutive heat waves knocked them
back considerably. So, we hope you will enjoy the sweetness of our pears
and the juicy crisp apples as we enter into fall.
Crop of the Week
Wild and nutritious purslane
is back! Not every weed should be looked at as an enemy. Among organic
farmers and gardeners alike we use serious battle rhetoric when it come
to weeds: "choke em," "burn and eliminate,"
and "cut their heads off." Even among those of us who like to
cultivate and care for the earth, there lurks a shadow side. However,
when I see a healthy and lush patch of purslane the "weed terminator"
in me has a soft spot. Here is what I admiringly said about purslane 3
months ago (last time I placed this health champion into your share).
"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 a weed." For more creative cooking ideas (pictures
too, in case you're wondering what the heck it looks like!) look up the
recipe database on our website at www.liveearthfarm.net.
Last Word on National CSA
Those of you who ordered a
copy of (what I've been calling) the National CSA cookbook "Recipes
from America's Small Farms" should have received them with last week's
delivery. But in the event you missed out on this, Tom got a few extra
copies, and you could buy one from the farm for $14.00 (if we run out,
you can still buy it at the bookstore for $16.95 plus tax). Call us at
the farm if you're interested in one. Debbie
Almonds or Goat Cheese
Almonds from Anderson
Almonds are currently not available through the CSA as they are
busy with the fall harvest. See their website www.andersonalmonds.com
for the latest info.
From Summer Meadows Farm, just across the Pajaro Valley from
Live Earth Farm, you can get raw goat milk cheeses, milk and now yogurt!
Cheeses are chevre, ricotta, and a queso blanco (made with vegetable
rennett). Milk and yogurt are by the quart. Yogurt is cultured with
acidophilus. Your cheese, milk and/or yogurt orders 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 of milk is $3, and a quart of yogurt is $4 (please remember
to return empty jars to the cooler at your pick-up site the following
week! Lynn re-uses them). 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
Ah, yes, kohlrabi returns... purslane too. Talk about a wild week
the sputnik veggie, and weeds! Seriously though, both are way more than
just edible oddities. See below for recipes for these two items, and more.
Purslane and Scrambled Eggs
from Debbie's own kitchen (quantity flexible)
Purslane, washed and chopped
chopped onion or scallions
halved Sungold cherry tomatoes (or diced red tomatoes)
diced peppers (optional)
cheese to melt on top (optional)
salt and pepper
oh yeah... eggs too!
Beat eggs in a small bowl; have at the ready. Heat some oil in a skillet
and sauté onions and optional peppers a few minutes, until starting
to soften. Toss in purslane and tomatoes, sprinkle all with salt and pepper
to taste, and stir/sauté a few minutes more, to heat them. Turn
up heat and pour in the beaten eggs and scramble all until eggs are done,
scraping up the tasty bits that stick to the pan with a spatula or wooden
spoon. Sprinkle with optional cheese, cover, turn off heat and allow cheese
to melt. It is just as tasty without cheese though, so don't feel obligated.
And it is great served with toast and butter, and a glass of orange juice
The following recipe is from our National CSA cookbook. I like it because
the ingredients are very simple, so the flavor of the veggie can come
through. Alternatively (for those who haven't heard my spiel before),
I also love kohlrabi raw simply peel it like you would jicama,
slice, dice, or cut in wedges... then eat as a crudité or a nice
crunchy bit in a salad. And don't forget to wash and save the leaves!
Use them anywhere you would chard, beet greens or spinach. - Debbie
from "Recipes from America's Small Farms"
makes 3 to 4 side-dish servings
"In German cooking, a light sauce called Einbrenn is often used for
simple vegetable dishes. The vegetable cooking liquid, rather than milk
or cream, is used as the base of the sauce, which conserves both flavor
and vitamins that would otherwise be lost."
4 small kohlrabi, with leaves
1 1/2 C stock or water
1 tbsp. vegetable oil or unsalted butter
1 tbsp. all-purpose flour
Salt and freshly milled pepper
1/8 to 1/4 tsp. ground nutmeg or 2 tbsp. chopped fresh savory (optional)
Peel the kohlrabi bulbs and cut into 1/4-inch slices; reserve the leaves.
Bring the stock to a boil in a medium saucepan, add the kohlrabi slices,
and simmer, covered, for 10 to 15 minutes, until just tender. Remove the
slices from the simmering liquid with a slotted spoon and set aside. Add
the kohlrabi leaves to the pot and simmer, covered, for 5 to 7 minutes,
until tender. Drain the leaves, reserving 1 C of the cooking liquid; keep
the liquid hot. Chop the leaves. Heat the oil in a saucepan, then whisk
in the flour and cook the mixture for about 1 minute. Add the reserved
hot cooking liquid, whisking to avoid lumps. Simmer, uncovered, for several
minutes, until the sauce thickens slightly. Add the cooked kohlrabi slices
and leaves and simmer for a minute or two. Season with salt and pepper
and, if desired, nutmeg or savory.
Mashed Potato-Stuffed Peppers
from "Your Organic Kitchen" by Jesse Cool
makes 8 servings
4 medium poblano or Anaheim chile peppers (any of Tom's peppers'd be okay)
2 garlic cloves, minced
2 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. potatoes, peeled, cut in large chunks
2 tbsp. chopped fresh chives (go ahead and use some of those Chinese chives!)
4 oz. cream cheese
1/4 to 1/2 C milk
1/2 C (2 oz.) Cheddar or Monterey Jack cheese, shredded
Preheat oven to 375 degrees F. Cut peppers in half lengthwise, removing
seeds and stems and scraping away white membranes. In a medium bowl, combine
garlic, vinegar, oil, salt and black pepper. Toss peppers with this to
coat. Place, cut side down, on a baking sheet and bake 20 30 minutes,
or until tender. Meanwhile bring a large pot of salted water to boil and
cook potatoes 15 minutes, or until tender. Drain and mash with chives.
Cut cream cheese in pieces and melt/mash into potatoes, adding enough
milk to make 'em smooth and creamy. Turn peppers cut side up on baking
sheet. Mound each pepper with mashed potatoes and top with cheese. Bake
15 minutes or until lightly browned.
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.