who contemplate the beauty of the Earth, find reserves of strength that
will endure as long as life lasts."
- Rachel Carson
Whats in the standard share:
Veggies and herbs:
Baby chiogga beets
Red Russian kale
... and if you have an extra-fruit option:
Strawberries, apples and pears
Sat. Oct 25th
Noon to 5 or so...
the Banana Slug String Band will play 2-4pm
We always seek to find inspiration
and search for small fountains of hope that fuel our lives. Last Friday
I attended a gathering which did just that. It is called the Bioneers
Conference. This gathering has been happening the last 14 years here in
the Bay Area and brings together an amazing group of people of all walks
of life. Not only does this gathering identify the urgent ecological and
social challenges facing the earth and its living communities but most
importantly, it shows how everyday people are helping the planet. There
is nothing more refreshing to experience, in these times of escalating
violence and destruction, than a gathering of people who remind us that
the solutions already exist for many of our most pressing challenges,
and who demonstrate just how great a difference one person can make. Coming
back from the conference I felt encouraged about our Live Earth Farm Community
and the fact that people all across the country are supporting more ecological
food systems by buying fresh, local, seasonal food from small organic
farmers. I see Community Supported Agriculture (CSA) farms as small alliances
which offer a practical and tangible way for members and farmers to know
each other and join together in taking care of the land. When I write
this I almost feel I am preaching to the choir since most of you care
deeply about the well being of the earth, and believe that long-term human
and ecological needs like health, relationships, community, personal
responsibility, healthy ecosystems, fair and rewarding work (the list
goes on) are more important than money.
As I left the conference on Friday night the one thing that struck me
was the sense of community, the joining of individual efforts and knowledge
to seek ways to unite nature, culture and spirit in an Earth-honoring
vision. There are people all over the world who are joining together to
support that vision. Although this seems like one more thing to add to
your busy lives, I hope to form a group of people within our community
to define how Live Earth Farm can better serve as a place to promote restorative
and traditional farming practices, on-farm education, health and nutrition,
and opportunities to enhance cultural and spiritual connections with the
natural world. If you are interested and have ideas to help the farm in
this direction please contact me (831)-763-2448 or e-mail firstname.lastname@example.org.
Up on the Farm
PALOOZA !!! This Saturday Oct. 25th starting at Noon you are welcome
to pick up your pumpkins here at the farm. Although we won't have scheduled
activities, the Banana Slug String Band will be here, to inspire us
with songs and games between 2 and 4pm, so you may want to schedule
your visit around that time. We'll be pressing apples into fresh cider
and just enjoying each others' company as we draw to the end of the season.
Each family gets one free medium-sized pumpkin, and you can also purchase
more if you like. The prices will vary according to weight, but most will
be between $2 and $4. If you cannot pick a pumpkin this Saturday, you
are welcome to drop by the farm anytime before or after this date
even after Halloween if there are any left! You are not limited to the
25th. Unfortunately, we simply cannot deliver them with your share because
our delivery truck is not big enough to fit all the shares, all the extra
fruit, the buckets of flowers AND pumpkins! I hope you can all make it
to the farm.
In the box this week you will
find some strange looking green oval fruit. These are pineapple guavas,
also known as "Feijoas." They grow as dense shrubs or small
trees next to our fields and are brothers to the round, yellow tropical
guavas we find in Hawaii. Their aromatic flowers and fruit are both edible
and taste a little like pineapple. Keep them at room temperature, and
dont peel, since the rind is also edible and contains high levels
of vitamin C (but if you decide the rind is too tough for your taste,
just cut it in half and spoon out and eat the juicier flesh inside).
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
I think it is time for some fruit recipes! First off I'd like to repeat
a blurb on pineapple guavas I wrote last year, as we only see them for
a very short time (I'll try to get pictures of them this week to post
to the recipe database). Following that, something for pears, and then,
oh I suppose a veggie recipe or two will fit the space remaining! - Debbie
How to eat Pineapple Guavas
by yours truly (from last year)
Being observant pays off. Those odd little green fruit were an enigma
to me until I watched Tom at the Willow Glen farmers market last Saturday
as he chatted up customers and snacked on pineapple guavas. What he would
do is pick one up, squeeze and roll it a little between his fingers to
soften it a bit, then break the skin slightly with a thumbnail and pinch
the fruit in half, like opening a cracked egg. Then he'd just bite into
the fruit, skin and all, only tossing the very stem end. I studiously
attempted to repeat this at home and... it worked! Somehow it was the
tastiest way to eat them, better than cutting or slicing. I don't know
why. All I do know is that they are disappearing from my fruit basket
rapidly now that I know how to eat them...
from "Tomato Blessings and Radish Teachings" by Edward Espe
Makes one 9-inch tart
Ed says, "A crumble topping underneath the pears soaks up their juices."
Tart Dough with Lemon Peel (see below)
2 tbsp. sweet butter
2 tbsp. white sugar
1/4 C flour
1/8 tsp. cardamom
1/8 tsp. anise seeds
2 to 3 good-size pears (more if small)
Make tart dough and press it into a 9" tart pan as instructed but
do not prebake. Cut the butter and sugar into the flour along with the
spices. Distribute over the tart dough. (Peel and) quarter the pears,
core them, and then cut into diagonal slices. Arrange them decoratively
in the tart pan, fanning them out or placing them in concentric circles
starting from the outside, or you figure it out. If you wish, sprinkle
just a little sugar on top. Bake in a 375- to 400-degree oven about 35
to 40 minutes, or until the sides of the tart are nicely browned and the
pears are tender.
Tart Dough with Lemon Peel
1 tsp. grated lemon peel
1 C unbleached white flour
1/4 C whole-wheat flour
pinch of salt
2 tbsp. white sugar
1/2 C unsalted butter, cut into pieces
1 tsp. vanilla extract
1 tsp. water
Combine grated peel with the flours, salt, and sugar, and then cut in
the butter with 2 knives or a pastry cutter until a fine meal is formed
(a food processor may be used for this by pulsing).
Creamy Cauliflower and Penne
from "Your Organic Kitchen" by Jesse Cool
Makes 6 servings
Jesse says, "Cauliflower is a favorite of mine, and in this recipe,
it takes the place of meat. I like cauliflower cooked all ways, but I
am especially fond of it cooked as my mother did -- until it is soft,
creamy and sweet."
1 cauliflower head, cut into florets
1 lb. penne pasta
1/3 C extra virgin olive oil
4 garlic cloves, thinly sliced
1/2 C dry white wine
1 1/2 tbsp. chopped fresh oregano
1/4 C kalamata olives, pitted and chopped
1 tsp. crushed red pepper flakes
4 fresh parsley sprigs, chopped
Salt and freshly ground black pepper
1/4 C (1 oz.) shredded Asiago or Parmesan cheese
Bring a large pot of salted water to boil over high heat. Add the cauliflower
and cook for 5 minutes, or until tender. Remove with a slotted spoon to
a medium bowl, reserving the water. Cook the pasta according to package
directions in the reserved water. Drain and place in a large serving bowl.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add
the garlic and cauliflower and cook for 5 minutes, stirring and breaking
the cauliflower into bite-size pieces. Add the wine, oregano, olives,
and red-pepper flakes and cook for 3 minutes, or until the cauliflower
is very tender. Add the parsley and season with the salt and black pepper.
Pour over the pasta and toss to coat well. Top with cheese.
Greens for breakfast!
by guess who? ;-)
Why not get that vitamin/mineral boost first thing in the morning? Why
wait for dinner to eat your greens? - Debbie
kale, collards or other dark leafy greens
fish sauce (Nam Pla)
some oil for cooking
(if you like garlic, you could add a crushed clove when you sizzle the
Wash greens, strip
from stems. Cook in boiling salted water a few minutes until tender, drain
and wait 'til cool enough to handle (or run 'em under cold water). While
waiting for greens to cool, chop up a few scallions, including tops. In
a bowl, whisk a few eggs with fish sauce (roughly 1/4 tsp. per egg). Squeeze
as much water from the greens as you can, then place on a cutting board
and chop up. Heat oil in a skillet until hot, sizzle scallions half a
minute, add eggs and scramble. When eggs are nearly done, mix in the greens
and cook together until done. Great with a side of toast!
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.