heaven can come to us unless our hearts find rest in today. No peace lies
in the future which is not hidden in the present instant."
- Friar Giovanni, AD 1513, from "a Grateful Heart"
Whats in the standard share:
Veggies and herbs:
Peas (English or sugar snap)
... and if you have an extra-fruit option:
Strawberries, 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
Summertime: Food, Friends,
and Family. Last week I was out of town to celebrate my parents' 50th
wedding anniversary. Coming together as a family for us is always a challenge;
my sister and her family traveled from Thailand and my brother and his
children made the long journey from Ecuador. My son David and I (Constance,
with only 9 weeks left in her pregnancy, stayed home) traveled 20 hours
by plane, train and bus before we arrived at my parents' home in Germany.
Like most family reunions, we gathered and cele-brated by eating great
food and simply enjoying being together sharing stories. One of my highlights
was when we took a break be-tween meals and walked through the surrounding
vineyards and fruit orchards overlooking the Rhine river. We stopped to
pick cher-ries off an old tree which belonged to friends of my parents.
The old tree, laden with ripe sweet cherries, was the perfect place to
enjoy a moment in nature the whole family, together under one tree.
Returning to the farm, I truly appreciated the extra effort and respon-sibilities
everyone took on to keep things running smoothly during my absence. On
Saturday we enjoyed hosting a wonderful culinary feast organized by "Outstanding
in the Field." Approximately 80 people wined and dined right in the
field overlooking rows of potatoes, eggplants and tomatoes, with a beautiful
view of Mt. Madonna and the Pajaro Valley. Chef Jim Denevan's idea of
bringing producers and consumers together right at the food's source creates
an intimate connection and broadens our awareness of community nourished
by the local environment we share. Tom
Tomatoes and Eggplant. The most popular of all the vegetables
potatoes, tomatoes, eggplant and peppers come from the same family:
The Nightshades or Solanaceae. Last week we harvested the first potatoes,
and everyone got tomatoes. These were just a teaser, since most of the
tomatoes are still yellow/orange in color and we want to wait until they
reach full ripeness and flavor on the vine. So expect them again next
week, and after that they should be a regular feature in your share. This
week we are introducing eggplant. To some, these are the most attractive
vegetables with their many colors and shapes. Everyone is familiar with
the dark purple pear-shaped eggplant, but the fruits may also be white,
green, black, pink, red, orange, even lavender in color. The two types
we grow are the Italian, which is mostly oval or round with a black skin,
and the Asian, which is elongated and comes in many colors. There are
many ways to prepare eggplant and Debbie, who loves eggplant, I hope will
inspire you with her recipes. My favorite way to prepare them is to lightly
brush thin slices with olive oil and mashed garlic, and then grill or
stir-fry them quickly.
How I used my share...
Hey, I got a taker on my suggestion!
Member Farrell Podgorsek of San Jose (who splits a share) emailed me with
how she used hers last week. Debbie
<> Grilled a Morris Grassfed flank steak (YUM!) and served with
a vegetable salad of diced blanched carrots and green beans, diced red
pepper, thinly sliced onion, chopped cilantro, basil and corn (boiled
5 minutes then cut off the cob). Tossed veggies with a wonderful dressing
of lime juice, grated lime peel, orange juice and cumin (modified to fit
our ingredients from a July 2004 Bon Appetit recipe).
<> Ate English peas raw, as a snack. Carrots also eaten raw as snack.
<> Made a red cabbage slaw grated cabbage, carrot and onion
with a lemon-cumin dressing.
<>Had dinner salads two nights lettuce, cucumber, green beans,
carrots and any dressing. One night we had our salad with leftover flank
steak on top, the other night with canned tuna.
<> Had grilled sausage over sautéed onions, chopped garlic,
red peppers and stir-fry mix.
<> Barbecued Morris Grassfed ground beef hamburgers and served them
with grilled squash and onions. Accompanied that with a sim-ple salad
of tomato, basil, olive oil, salt and pepper.
<> The arugula we used as a bed for warm teriyaki chicken
<> Strawberries were eaten with cereal in the morning.
<> All the other fresh fruits were eaten as snacks.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Tom is right, I adore eggplant. Im checking my recipe stash now
for new recipes. Meanwhile, Farrell (see above) also gave me her recipe
for peach chutney, and since were still getting peaches, I thought
this would be nice to share with everyone too. Debbie
Roasted eggplant, zucchini and onion with pasta and parmesan
modified from an old SJ Merc clipping
No reminders are needed to eat your veggies when you pair savory roasted
veggies with pasta. And the high temperature of roasting really brings
out eggplants sweetness.
1 globe eggplant (or 3-4 small oriental type), cut into 2" pieces
3 small zucchini or summer squash, also cut into 2" pieces
3 cloves garlic, minced
1 large sweet onion or 3 small onions, sliced
3 tbsp. olive oil
1 can (14.5 oz) crushed tomatoes (or chop up fresh if you like)
1/2 tsp. salt
Freshly ground pepper
10 oz. fettuccine or pappardelle (or similar)
1/2 C grated fresh Parmesan cheese
Heat oven to 425 degrees F. Toss veggies, onion and garlic with olive
oil until well coated then spread on a large baking pan. Bake until vegetables
have softened, about 15 minutes, tossing once during baking. Add tomatoes;
roast 10 more minutes.
Meanwhile, prepare pasta according to package directions; drain. Toss
vegetables with pasta. Top with 1/4 C of the Parmesan; pass remaining
cheese at the table.
Note from Debbie: I have done something similar, only instead of
using the oven (in the heat of summer!), I have one of those perforated
pans for use on the grill. Youll want to stir every few minutes,
but you have to use bigger chunks of fresh tomato (not canned/crushed)
or theyll just seep out through the holes. Do add them later, as
the recipe indicates. Also, if you have them, mushrooms are a great addition
(put them in the beginning, with the eggplant et al). Oh, and of course
you could throw in some shredded fresh basil when you toss the veggies
with the pasta! I use penne pasta as it mixes easier with the veggies
than the long strands, but all versions taste wonderful.
Green Bean, Spinach and Beet Salad
Bon Appetit, May 2003
2 fresh poblano chiles
1/4 C fresh orange juice
1/4 C olive oil
1 tbsp. apple cider vinegar
2 garlic cloves
2 small beets (washed, leaves removed)
3 tbsp. fresh lime juice
1 1/2 lbs. green beans, trimmed, cut diago-nally into 1" pieces
3 C torn spinach leaves
1 small white onion, sliced paper-thin
5 large radishes, sliced paper-thin
For dressing: Char chiles directly over gas flame or in broiler
until blackened on all sides. Enclose in a paper bag 10 minutes. Peel,
seed, and coarsely chop. Combine with orange juice, oil, vinegar and garlic
in a blender, and blend until mixture is smooth and thick. Season to taste
w/salt and pepper, cover and chill until cold, at least 1 hour and up
to 1 day.
For salad: Preheat oven to 400 degrees F. Wrap each beet tightly
in foil; place directly on oven rack. Roast beets until tender when pierced
with knife, about 50 minutes. Unwrap beets and cool completely, then peel
[skins will slip right off]. Coarsely grate beets into medium bowl, toss
with lime juice and season to taste with salt and pepper. Cover and let
stand at room temperature at least 1 hour. Cook green beans in large pot
of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer
to large bowl of ice water to cool. Drain again and pat dry. Toss beans,
spinach, onion and radishes in large bowl with enough dressing to coat.
Season with salt and pepper. Divide salad among plates; top with beets.
[I could see possibly making this salad with grated raw beets too; beets
are a hard vegetable, but like carrots, are perfectly munchable grated
raw. Just a thought!]
by Farrell Podgorsek
makes 4 pints
Farrell says, "A chutney can be mild to spicy, sweet or not. Spices
can be added or left out cloves, cinnamon, fresh, dry or candied
ginger, allspice, etc."
4-5 lbs. peaches, blanched to remove skins and cut into pieces
1 C golden raisins
1 large onion, chopped
1 tbsp. mustard seed, toasted until seeds begin to pop
1 1/2 tsp. salt
1 1/2 C vinegar (cider vinegar is good)
1 C brown sugar
1/2 C white sugar
1/4 C chopped crystallized ginger
1/4 tsp. ground cloves
Bring all ingredients except peaches to a boil in a heavy, non-reactive
pot. (I use my pressure cooker). Boil for 10 minutes, then add peaches.
Cook, stirring occasionally, about 1 hour or until thickened. It will
thicken more as it cools. Be sure to stir more often near the end as mixture
thickens. Pour into sterilized canning jars.
"Excellent served with curried chicken salad," says Farrell.
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.