Food extols the joys that come with taking the time to prepare healthy
food well. More than an organization, Slow Food is an attitude of defiance
that finds more flavor in the fresh surprises each season brings than
in the convenience of having everything trucked in all year long from
all over the planet."
- Andy Griffin, Mariquita Farm
Whats in the standard share:
Veggies and herbs:
Broccoli or summer squash
Parsley or thyme
Peas (English or sugar snap)
... and if you have an extra-fruit option:
Plums, apricots, peaches, blackberries and raspberries!
July 30, 31, Aug. 1
Children's Mini-camp, Friday eve. to noon Sun. (see details in Week 15
newsletter!) Sold Out!
Sat. Sept. 25
Fall Equinox Celebration
with the Banana Slug String Band!
Sat. Oct 23rd
Halloween Pumpkin Pallooza
Wow, can you believe that
we are actually halfway through the CSA season already?? Hi everyone,
it's Debbie I get to write this week's newsletter in its entirety,
as Tom is out of town and our 'guest' writer seems to have forgotten he
was going to write something for me! Needless to say that means I can
leave as much room for recipes as I like, but there's more to CSA than
just the food, right?
There was a marvelous story by Barbara Kingsolver in the latest (July/August)
issue of UTNE magazine. As a writer (with whom many of you, I'm sure,
are familiar) who grew up in rural tobacco-farming Kentucky, Barbara sought
to return to her agrarian roots in her forties, and talked about some
of her conflicted experiences amongst peers and contemporaries. She writes,
"In my professional life I've learned that as long as I write novels
and nonfiction books about strictly human conventions and constructions,
I'm taken seriously. But when my writing strays into that muddy territory
where humans are forced to own up to our dependence on the land, I'm apt
to be declared quaintly irrelevant by the small, acutely urban clique
that decides in this country what will be called worthy literature. (That
clique does not, fortunately, hold sway over what people actually read.)
I understand their purview, I think. I realize I'm beholden to people
working in urban centers for many things I love: They publish books, invent
theater, produce films and music. But if I had not been raised such a
polite Southern girl, I'd offer these critics a blunt proposition: I'll
go a week without attending a movie or concert, you go a week without
eating food, and at the end of it we'll sit down together and renegotiate
I know that I'm preaching to the choir here, and that none of you would
ever think that what Tom and Live Earth Farm are doing is 'quaintly irrelevant,'
but we need to keep in mind that we are still something of a minority.
We all need to continually impress upon others the importance of local,
sustainable agriculture and organic farming; we need to manifest it in
the hearts and minds of everyone around us, especially children. I heartily
encourage you, at every opportunity, to raise the issue with people you
talk to... managers of restaurants and grocery stores are great places
to start, but conversations in churches, in schools wherever people
gather, are just as important. Andy Griffin of Mariquita Farm (see quote)
eloquently distills the essence of one organization Slow Food
that is very much behind the kind of thing we do. As you can see, there
are many ways to 'spread the word,' so feel free to promote/support sustainable
agriculture however you wish. I do it by working part time for a small
organic CSA farm out in Watsonville...
wonder how other people go about using everything in their share each
week? Last year I asked members to consider keeping a diary on what they
did with their box during a particular week, and then submitting it to
me so I could publish it in the newsletter. It was particularly enlightening
to learn how creative people got when it came to getting their children
to eat the veggies. It was lots of fun and we all learned something new.
So Im putting the request out to you all again this year. Anyone
up for the task? Dont be shy!! Just keep notes (recipes for particular
items are welcome too!), and email it to me: email@example.com. Thanks!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Tomatoes, tomatoes... woo-hoo! [I think I use 'woo-hoo' a lot, but, well,
I'm enthusiastic about good food, so, what can I say?] The last few weeks
on the farm Ive had the privilege wandering the fields in my rare
free moments, and to my delight was able to pick some of the very first
ripened tomatoes. There were only a few red ones amongst a sea of green,
and would otherwise go to waste, I rationalized, as I squirreled my treasures
home to enjoy. Like the English peas, the first farm tomatoes to come
into my possession never make it past being eaten straight out of hand,
unadorned, except for a little salt. As this is the first week I dont
know how many well all get, so Ill save tomato recipes for
until we get em in force. Debbie
Drying fresh basil - update
Before I forget, the basil-in-a-colander thing from last week needs some
more qualification. The colander needs to be a screen-variety, for maximum
air circulation. And my first attempt last week did not give me confidence,
as after several days it was still not all dry, and I was worried that
things werent going right. But remember, the air temperature last
week was still remarkably cool for July, so that was one strike against
me. I spoke with the person who gave me this tip and she said, "Oh
no, it can take up to a week or two or more to completely dry!" Now
she tells me!! So Im trying again. I put more fresh basil in my
screen colander, then covered the top with cheesecloth and a rubber band
and stuck it on my picnic table out back in the shade. The air outside
is warmer this week, and I give the container a flip and a toss whenever
I walk by it (and bring it in at night). It is already looking more promising
than last weeks!
Greek Oven Fries
modified from an undated magazine clipping
2 medium-large potatoes, unpeeled
dried whole oregano
salt and pepper
Preheat oven to 400 degrees F. Scrub potatoes; cut each lengthwise into
8 wedges. Place wedges in a bowl and cover with cold water. Let stand
30 minutes, then drain and pat dry. Coat wedges with olive oil, sprinkle
with oregano, salt and pepper. Place skin-side down on a baking sheet
and bake in preheated oven for 50 minutes or until potatoes are tender
and browned. Remove from oven and sprinkle with vinegar. Serve hot.
Buttered Sugar Snap Peas with Fresh Mint
1 lb. sugar snap peas, stems and strings removed
2 tbsp. butter
1/2 tsp. salt
freshly ground pepper
1/4 C coarsely chopped fresh mint
Blanch peas 1 minute in a pot of boiling salted water. In a large skillet
over medium-high heat, melt the butter. Add peas and stir until bright
green and crisp-tender, about 3 minutes (do not over cook! You want that
crunch). Season with salt and pepper to taste, toss with mint, and serve
Green Beans with
Mustard and Thyme
modified from an undated Bon Appetit clipping originally designed to serve
1 lb. green beans, trimmed
2 tbsp. butter
2 1/2 tsp. chopped fresh thyme
1/2 tbsp. Dijon mustard
1/2 tsp. salt
1 clove garlic, crushed
a few tbsp. slivered almonds for garnish
Cook green beans in a large pot of boiling salted water until just crisp-tender,
about 5 minutes. When the beans are about done, melt the butter in a large
skillet and add garlic, 2 tbsp. of the thyme, the mustard and the salt.
Sizzle for a moment. Drain the beans and add to the skillet, stirring
and tossing until evenly coated. Season to taste with pepper, and sprinkle
with remaining 1/2 tsp. fresh thyme and slivered almonds.
Fresh Strawberry Bread
from a recent SJ Mercury News clipping
makes 2 8-by-4 loaves
3 tbsp. soft butter
3 C all-purpose flour
2 C sugar, divided
2 tsp. baking soda
1/2 tsp. baking powder
Grated zest of 1 large orange
1 tsp. salt
1 1/2 to 2 pints baskets of fresh strawber-ries, rinsed, hulled, and cut
into quarters or sixths, depending on size
1/2 C finely chopped walnuts or pecans
4 lg. eggs
1 1/4 C vegetable oil
Grease two 8-by-4-inch loaf pans with all of the butter; set aside. Set
oven rack to lower third position and preheat oven to 350 degrees.
In a large bowl, combine flour, 1/2 C sugar, baking soda, baking powder,
orange zest and salt. Place strawberries in another bowl and sprinkle
with a quarter of this flour mixture. Add the nuts to the remaining flour
In food processor, process eggs until foamy. With motor running, pour
in oil in a slow, steady stream; mixture will be thick. Pour in remaining
1 1/2 C sugar and process until mixed. Pour egg mixture onto flour-nut
mixture and add strawberries on top. With large spatula, gently fold ingredients
together until all flour is moistened and berries evenly distributed.
Divide batter equally between pans, filling each no more than 3/4 full.
Bake 60 to 75 minutes, or until cake tester [aka a toothpick!] inserted
into center comes out clean. Let stand 30 minutes in pans to firm up.
Loosen sides with a knife before turning loaves out onto rack to cool
completely. Wrap tightly in plastic wrap to store; refrigerate up to 3
days or freeze up to 1 month. Slice thickly to serve.
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.