more we know of other forms of life, the more we enjoy and respect ourselves.
Humanity is exalted not because we are so far above other living creatures,
but because knowing them well elevates the very concept of life."
- Edward O. Wilson
Whats in the standard share:
Veggies and herbs:
Kale or chard
Tomatoes (red & heirloom)
... and if you have an extra-fruit option:
Strawberries, peaches and raspberries
Sat. Sept. 25
Fall Equinox Celebration
with the Banana Slug String Band!
Sat. Oct 23rd
Halloween Pumpkin Pallooza
We had a diverse and international
group of about 40 campers live with us on the farm last weekend for our
annual Children's Mini-Camp. Like in a salad bowl where lettuce is the
principal ingredient, English was spoken predominantly, however the texture
and flavor was enhanced as German, Chinese, Spanish and French were mixed
in. We all turned into a small community of hunter-gatherers, allowing
our exploratory curiosity to run wild. Edible and non-edible treasures
were constantly presented to the "chief" (farmer Tom) who led
his tribe of eager members on several foraging expeditions. Never was
the root digging expedition so bountiful, returning with crates packed
with carrots, beets and potatoes. The goats were milked to make fresh
cheese, tomatoes were harvested and turned into a fabulous tomato sauce,
basil became pesto, and voila, we were ready to fire up "Toastie,"
our wood-fired oven, to make pizza. Fruit was abundant and with a few
additional outside 'necessities' (such as coffee, ice cream, marshmallows,
etc.) we were almost self-sufficient. Time was spent honing the kids'
bareback-riding skills, and the next generation of young hunters practiced
archery. After a hard days work, everyone jumped into the 'watering hole'
(aka our swimming pool) for a swim. At night when the fog rolled in we
gathered around the fire to tell stories, roast marshmallows and watched
David, the chief's son, twirl his firestaff. Come Sunday when it was time
to part, we all felt a closer connection to each other and the land that
nourished us. As I mentioned last year after Mini-Camp, it never surprises
me how much we have in common as we gather to interact in nature as a
community. Children need to stain their faces with peach and berry juice
from fruits picked fresh off a tree or vine, feel the earth under their
feet, and sometimes even get stung by an insect or pecked by a chicken.
Nature is our ultimate classroom, and children are always ready, right
now, to learn from it. With only a few things every child can embark on
this lifelong apprenticeship: their sense of wonder, the guardianship
of an elder, and a little unstructured time. It is my hope that this farm
will always serve as a place where every child, even the ones within us
adults, can experience a stronger connection with nature and remember,
as John Muir observed, that everything is connected to everything else.
of you who pick up your share on Saturdays may have noticed that there
was no broccoli raab in the box instead you all should have received
Red Russian kale. The reason for this is that our current planting of
broccoli raab was not quite big enough, and we ended up harvesting it
all for the Wednesday delivery. We cleaned the field, so there was nothing
remaining to harvest for Saturday. I apologize for anyone who had their
face set ongetting the raab; these things happen sometimes, and I do my
best to substitute something else when we run short or when Mother Nature
plays tricks on me. Do not despair though, as there are other plantings
of raab on the way. We just won't be seeing it in the next few weeks.
So hang onto Debbie's broccoli raab recipes from last week's newsletter
as they will come in handy when the new crop comes in!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Now that tomatoes are arriving in force I can share this tomato soup recipe
a neighbor of mine gave me recently. Hope you all enjoy! Debbie
Creamy Garlicky Tomato Soup
from Judi McComak
serves 4 to 6
Tomatoes cut in half enough to fill a 7"x10" baking dish
1 small red onion, thinly sliced
8 to 15 cloves garlic, minced
2 tbsp. dried thyme
1 1/4 tbsp. dried basil [Id julienne or mince up a bunch of our
fresh basil, since we have it!]
1 tbsp. salt
2 tsp. pepper
3 tbsp. balsamic vinegar
2 tbsp. olive oil
1 1/2 tbsp. packed brown sugar
1 to 2 C tomato juice
1 C tomato sauce
1 tsp. baking soda
2 1/2 to 3 C heavy cream or half-and-half
Preheat oven to 350 degrees F.
Place cut tomatoes in shallow baking dish just large enough to hold them
in a single layer. Distribute 1st 9 ingredients evenly over tomatoes and
cover dish with foil. Roast for 45 minutes, or until veggies are tender.
Remove pan from oven and allow to cool. Place veggies in a blender (in
batches if necessary), puree, then strain into a large saucepan. Add the
tomato juice, tomato sauce and baking soda. Stir well. Slowly add the
cream. Bring soup to a boil over medium heat; reduce heat and simmer for
20 minutes to blend flavors and reduce soup. Serve hot, garnished with
croutons, or with a side of cheddar-garlic biscuits.
from a recent San Jose Merc. clipping
1 C all-purpose flour
1/2 C yellow cornmeal
1/4 tsp. salt
1/2 C cold, unsalted butter, cut into small pieces
3 tbsp. ice water
Pie weights or dried beans for baking crust
1/3 C milk
6 oz. pepper Jack cheese, shredded
1 or 2 tomatoes, sliced about 1/2" thick [more if they are Toms
small dry-farmed tomatoes!]
Salt and pepper to taste
To make crust: Whirl together flour, cornmeal and salt in a food
processor. Add butter and pulse until mixture resembles a coarse meal.
Add ice water and pulse just until mixture forms a ball. Press dough evenly
into a 9" round tart pan with removable bottom and prick all over
with tines of a fork. Chill crust about 20 minutes.
Preheat oven to 375 degrees F. Line chilled crust with foil and fill with
pie weights or dried beans. Bake 10 minutes. Remove foil (and weights)
and bake 5 minutes more, or until just dry. Cool crust in pan on a rack
while you prepare filling.
To make filling: Whisk together egg and milk. Stir in cheese and
season with salt and pepper. Pour mixture into cooled crust. Lay tomato
slices on top in a single layer. Bake about 25 minutes or just until custard
is set. Cool tart on rack at least 15 minutes. Lift tart out of rim and
serve warm or at room temperature.
Bengan Bharta (spicy roasted eggplant with tomatoes and cilantro)
from an undated Bon Appetit clipping
serves 6 as a side dish
2 medium globe eggplants [or more, if you use the small asian type], halved
1/3 C vegetable oil
2 lg. onions, coarsely chopped
3 tbsp. finely chopped peeled ginger
1 lb. tomatoes, coarsely chopped
2 tsp. ground cumin
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/3 C chopped fresh cilantro
Preheat oven to 360 degrees F. Oil a rimmed baking sheet; place eggplant
halves, cut side down, on sheet. Roast eggplant until flesh is soft, about
1 hour [probably less if the eggplants are smaller]. [Another way to do
this (this is Debbie speaking) is to place the eggplant whole on a gas
or charcoal grill and roast until completely pooped, turning occasionally.
Then proceed with recipe. The grilling technique adds a nice smoky flavor
that you don't get in the oven.] Cool slightly. Using spoon, scoop pulp
from eggplant halves into a medium bowl; mash. Discard skins. Heat oil
in heavy large skillet over medium-high heat. Add onions and sauté
until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add
tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors.
Add eggplant and stir until slightly thickened, about 5 minutes. Remove
from heat. Stir in cilantro. Season with salt and pepper. Serve warm.
Here is an unusual and fun little recipe I tried the other day
a West Indian side dish well suited to just about anything grilled
says the author. I ate mine with roast chicken and grilled veggies (eggplant,
summer squash), but it would go with many other things as well.
SJ Mercury News clipping, 6/16/04
modified to serve 6 (instead of 12)
3 large peaches, relatively ripe but not soft (should be firm but yield
to gentle pressure)
1 1/2 tbsp. fresh lemon juice
1 tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper, or more to taste
1/8 tsp. cayenne pepper, or more to taste
Halve peaches (remove and discard pit) and peel by immersing each half
into a pot of boiling water with a slotted spoon for a few seconds to
loosen skin (should slip or peel off easily; like peeling tomatoes). Drain
peaches in a colander, then place, cut-side down, on paper towels to dry.
Place peach halves cut-side up on a platter. Combine sugar and salt in
a small dish. Coat surface of peaches with lemon juice and sprinkle with
sugar-salt mixture. Sprinkle lightly with black pepper and cayenne. Peaches
can be left at room temperature for 2 hours before serving. Do not refrigerate.
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.