time we eat its holy. We should have a ritual and cere-mony, not
just gobbling down some food to keep alive."
- John Robbins, from "Diet for a New World"
Whats in the standard share:
Veggies and herbs:
Red and chiogga beets
*from Lakeside Organic Farm
... and if you have an extra-fruit option:
(Raspberries coming soon though!)
Sat. Jun 14 - CAFF 3rd annual Farm Fiesta
Noon - 5pm
Sat. Jun 21 - Summer Solstice Celebration
4pm - 10pm
with Kuzanga Marimba!
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!
Welcome to all new members
who are joining us in June! Two great opportunities for members and friends
to visit the farm occur this month. Our annual Summer Solstice Celebration
is on June 21st, starting at 4pm. At this years celebration we will
once again welcome Kuzanga, an 8-member marimba band that plays wonderful
African rhythms. There will also be farm tours, games for the children,
strawberry picking, tractor and pony rides, a potluck, a bonfire at dark,
as well as a host of other activities which have made this one of our
main community events on the farm. The other event, for those of you not
able to make it to our Solstice Celebration on the 21st, is the CAFF (Community
Alliance for Family Farmers) third annual Farm Fiesta, which this year
is being hosted at our farm. CAFF is a non-profit organization geared
primarily to supporting local agriculture, and this year's Farm Fiesta
is specifically geared to promoting Community Supported Agriculture (CSA),
and so will include other local CSA farmers (as well as rash of swell
activities and food!). The event will take place a week before our Summer
Solstice celebration, June 14th from noon to 5pm. Because of the anticipated
large number of visitors for this event, parking will be at Pioneer Ranch
(on Pioneer Rd., just before Green Valley), and there will be a shuttle
taking visitors to the farm from there. As I always say, the farm is a
place where we welcome everyone to have the opportunity to have a more
direct connection among the land, the food and the community belonging
to it. All too often food is viewed as an end product, independent of
the land which produced it, the hands which grew it, and those who prepared
it. We welcome everyone to join us. Tom
Up on the Farm
Tom's 'Live Earth Farm Oracle'
harvest predictions: Although some of you might be frowning over how to
manage any more greens in your box, we are definitely seeing the first
signs of summer. Last week's heat wave is speeding the development of
our favorite summer fruit and vegetables. Summer squash (both the green
zucchini, and the lighter green Middle Eastern squash) is making its entry
as we speak. In two weeks or so, we will dig our first fresh spring potatoes.
Green beans will follow the week after, and of course everyone wants to
know when the first tomatoes will show up in the shares, so looking into
my murky crystal ball I see, hmmm... incredible... last week of June,
cherry tomatoes, and red tomatoes two weeks later! Now that would set
a record for early tomatoes, as normally we don't see them until August!
Extra Fruit options should see yellow raspberries in a couple of weeks,
and everyone will have cucumbers by the end of the month. Please dont
hold my fingers to the fire on these predictions, but I dont think
I am too far off!! In the mean time, enjoy the strawberry bounty and look
up Debbies inspiring recipes for quick and easy ways to prepare
Crop of the Week
Radishes. Alice Waters says
that at her restaurant Chez Panisse in Berkeley, "No meal is quite
complete without radishes. Our cool coastal climate allows us to grow
perfectly crisp mildly peppery radishes almost all year." In this
week's box you will find the popular red round ones, as well as our favorite
variety called French Breakfast. These elongated radishes' color changes
from magenta at the top to white at the tip. Their flavor is very mild
when picked thin and slender, and develops a much stronger peppery taste
when mature (usually you will find a range of sizes in your bunch). Most
radishes originate from Europe and Asia and belong to the mustard family
known as "Raphanus sativas." They come in many different sizes,
shapes and colors. My wife Constance, who loves radishes, likes to eat
them at the beginning of the meal. Make a radish sandwich by layering
thinly-sliced fresh radishes on a buttered sourdough or German black bread
sprinkled with coarse salt. Also, cut radishes into your salad to add
color, spice, and crispness. If you ever wonder what plant will get your
child excited about gardening, try radishes. They show quick results for
young impatient gardeners!
Education on the Farm
a contribution from Linnea Beckett, our second-year farm intern. She is
focusing on education programs this year, and will be contributing occasionally
to the newsletter.) Many who visit the farm find it a place of enjoyment,
wherein they can experience the bounty of the Earth. But in addition to
our existing events like the Solstice and Equinox festivals and Children's
Mini-Camp, we are developing a long-lasting On Farm Educational Program
specifically for outreach to kids. With the support and experience of
CAFF (California Alliance of Family Farmers) we plan to bring children
from local public schools to the farm for the day. Once here, they will
have the liberty to explore and experience the way our farm works. Be
it through sewing seeds, harvesting kale, or exploring the wildlife around
our pond, the kids can dig, play, laugh and most importantly feel the
land, see where food comes from, and experience the vital connection it
has to each and every one of us. We are very excited to see where our
efforts will take us in this endeavor, and will keep you posted. I know
that we have a lot of members who are parents and teachers, and you are
the most valuable resources of all! If you have any ideas on how you envision
education on the farm, or if you have inspiring stories, please share
them with us.
Just a friendly reminder that
we still have plenty of space for new members in our CSA this year. Please
continue to spread the word. Feel free to call or email Debbie at the
farm and request flyers to post or extra brochures to distribute. Your
help is most appreciated, and word of mouth is still the best way to introduce
new people to CSA. Don't forget to mention that we have a '4-week trial'
option this year, so if they are hesitant to commit for the season, they
can 'try us' for a month first. Thanks!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
If you want to read a wonderful true-life story about radish sandwiches,
go to our online recipe database, under 'radishes.' Meanwhile below is
a recipe born of invention (it's Friday and I have 3 bunches of greens
left and tomorrow, a new box!). A friend who I told about this called
to say how much he loved it, so I thought you all might be interested
too. It is about as easy as you can get, and makes any greens tasty. -
Red, white and greens!
by yours truly.
The beauty of this recipe is in its simplicity and universality. Think
spaghetti. What do you do? You usually make a red sauce, boil up your
spaghetti (or linguini or fettuccine or whatever) and serve the sauce
on top of the pasta. Now go to your fridge and pull out all the greens
you want to use up. Chard? Kale? Beet greens? Kohlrabi greens? Mustard
greens? Spinach? Collards? What do you have? You can use 'em (okay, maybe
not lettuce, but then I haven't tried it!) Wash, de-stem as appropriate
and then thinly slice the leaves. The easiest way to do this, especially
with big leafy greens like chard and collards, is to stack the leaves
and then roll them up (or fold in half), and then slice through the entire
stack. You will have a big pile of ribbons, but don't worry greens
cook way down in volume. Make sure the pot of water you are heating to
boil the pasta is nice and big, in order to have plenty of room for the
greens also. Boil your pasta as usual, and then add the ribboned greens
to the pasta pot about 3 minutes or so before the end of the pasta-cooking
time. Stir occasionally if you like, to kind of poke the greens down in
with the pasta, mix 'em together. When it's done, simply drain the whole
schlameel well and serve with your favorite red sauce on top! The presentation
is lovely ribbons of white and green with red on top. Yowza. Don't
forget to pass the parmesan!
Radish Salad with Dry Jack or Parmigiano-Reggiano
from "Local Flavors" by Deborah Madison (modified slightly for
Deborah says, "this is a very pretty, bright, and lively little salad.
You can stray successfully from its utter simplicity by adding some freshly
blanched and peeled fava beans, radish sprouts, or very small arugula
leaves." Now if only we had chives this week... Tom? Mystery item?
1 bunch French Breakfast radishes
1 tbsp. thinly sliced chives
1 to 2 oz. Dry Jack cheese or Parmigiano-Reggiano
sea salt and freshly ground pepper
radish sprouts, leaves, or arugula greens, optional
Set aside a handful of the most tender radish greens. Trim the radish
roots, leaving just a bit of the stem, and wash them well. Wick up the
excess moisture with a towel, then slice thinly, either lengthwise or
crosswise. Put them in a bowl and toss with the chives, radish greens
and enough oil to coat lightly. Put the radishes on a platter, shave the
cheese over them, and add salt and pepper and the greens, if using.
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.