farmers, we are emotionally involved, personally engaged and spiritually
invested ... surviving as both art and business ... we perform despite
limited economic incentives because we offer gifts to the world."
- David Mas Masumoto, from "Four Seasons in Five Senses"
Whats in the standard share:
Veggies and herbs:
Chard or Kale
... and if you have an extra-fruit option:
Raspberries, strawberries and cherry tomatoes
Coming soon: pears and apples!
Sat. Sept. 25
Fall Equinox Celebration
with the Banana Slug String Band!
Sat. Oct 23rd
Halloween Pumpkin Pallooza
|Hi everyone, its me, Debbie: it is late (about 10pm) Monday
night Aug. 9th, and I am just now getting to the newsletter. I had
an emergency and had to spend the day in Gilroy helping my elderly
aunt get settled in with a home caregiver (she lives by herself).
Tom is out of town, and emailed me his parts of the newsletter from
Jackson Hole, Wyoming, so Im going to do my best to assemble
it all for you but please forgive any typos or bad editing!
As many of you probably know
we (Constance and I, and our son David) are soon expecting the birth of
our second child, due some-time around the 17th of September. With the
birth of every child, life seems to take on a new beginning. It feels
even more so, since it's been more than 10 years since our son David was
born. The miracle of life is a wonderful thing to witness when a part
of oneself is developing and birthing. I am humbled by the realization
how every moment is precious allowing us to celebrate and participate
in the unfolding story of creation. I have been given the unique opportunity
to spend 5 days away from the farm here in the great wilderness of Teton
National Park in Wyoming, surrounded by astonishing beauty. I have a moment
to play with my son David, and to reflect and give thanks to the many
gifts life has to offer. Tom
are now in full production so think about the days between November and
July when these wonderful fruit/vegetables are not available locally.
So now is a good time to make some salsa, spaghetti sauce, or just simply
skin and freeze them to enjoy during the rainy and cold months to come.
The tomato, bar none, is probably the most common vegetable in the American
kitchen garden. Anybody with just a few square feet of topsoil will place
tomatoes on their most-want-to-grow list. There are literally hundreds
of varieties. Originally native to Peru and Ecuador, it can still be found
there in its lobed and marble-sized state. It was cultivated in Central
and South America as early as the fifth century B.C. The Mayans called
it xtomatl hence the name tomato. When the Spanish brought the first tomato
to Europe it was given the name "pomodoro" (golden apple). Only
the Italians showed any interest in this fruit, the rest of Europe cursed
it to be poisonous like some of its relatives in the nightshade family.
It was given the botanical name lycopersicum, which means "wolf peach."
Furthermore, the dubious character of this fruit also gave it a reputation
as an aphrodisiac, hence its nicknames "love apple" and "pomme
d'amour." If your are looking for this exotic taste, your best option
is to pick them ripe off the vine, since store-bought tomatoes are usually
tasteless and mealy. We pick ours vine-ripened, aiming for the most flavor
and nutrition. The tomato is low in sodium and a fair source of vitamin
A and C as well as potassium and iron. A tip on storage: tomatoes continue
to ripen after they're picked, so do not put them in the refrigerator.
Cold temperatures destroy the chemicals that give mature tomatoes their
essential flavors, so store them in a cool place but not a dark and cold
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Im not sure if Tom left eggplant off the whats in the
box list accidentally or intentionally this week (I had no way to
reach him to ask), so Im going to do one eggplant recipe here, as
our good friend and regular recipe contributor Sue Burnham brought it
by for me last Saturday! But Ill slip in a few other recipes too.
Eggplant with Cumin and Black Pepper
from "All-American Vegetarian" by Barbara Grunes & Virginia
2 lbs. small eggplants (baby or Japanese are ideal)
8 tbsp. olive oil
3 cloves garlic, finely minced
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 lemon, cut in half
2 tbsp. finely chopped fresh mint, cilantro or parsley
Preheat oven to 500 degrees F.
Trim and peel eggplants. Cut lengthwise in approximately 1/8" thick
slices. Brush 4 tbsp. of oil evenly over 1 very large or 2 smaller cookie
sheets. Lay eggplant slices on sheets, overlapping slightly if needed.
Brush remaining 4 tbsp. oil lightly over top of eggplant. Bake eggplant,
turning once, for 15 25 minutes or until soft and beginning to
turn golden. If eggplant is on 2 cookie sheets, transfer all to 1 cookie
sheet at this time. Mix garlic, salt, cumin and black pepper. Sprinkle
over eggplant, then sprinkle with juice of 1/2 lemon. Toss well. Return
to oven for 5 minutes, until eggplant is very soft. Place eggplant on
a plate or shallow bowl, season with juice of 1/2 lemon. Scatter with
herbs and toss. This tastes best if refrigerated for several hours and
then brought to room temperature before serving.
Sue says, "It really does make a large difference to let sit and
meld. I used parsley as my herb."
with Sage and White Cheddar Cheese
from an undated Bon Appetit clipping
serves 10 [but you could easily cut it in half]
4 lbs. russet potatoes [Id use either Toms red or yellow potatoes,
but not purples], peeled [I dont peel em either] and cut into
1 1/2" cubes
1/4 C (1/2 stick) butter
2 tbsp. plus 1 tsp. minced fresh sage
3/4 C whipping cream
3/4 C whole milk
2 1/4 C (packed; about 9 ounces) coarsely grated sharp white cheddar cheese
Butter an 8- to 10-cup baking dish. Cook potatoes in a large pot of boiling
salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2
tbsp. sage; stir until butter begins to brown, about 3 minutes. Add cream
and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture
evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups of cheese.
Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle
with 1/2 C cheese and 1 tsp. sage.
Preheat oven to 375 degrees F. Bake potatoes uncovered until heated through
and golden brown, about 45 minutes.
Baked chard stems with tomatoes, garlic and Parmesan
(this is from a copy of a newspaper clipping of a recipe Sue Burnham gave
me a year or two ago!)
Serves 4 as a side dish
1 lb. chard stems (about 12 large stems), bruised parts trimmed, halved
1 tbsp. extra virgin olive oil, plus extra for baking dish
2 medium garlic cloves, minced
1 (14 1/2-oz) can diced tomatoes, drained [obviously this is the time
of year to peel a bunch of fresh tomatoes; dip them into boiling water
for anywhere from 10 seconds to a minute, until their skins split, then
transfer to a bowl of cold water. Skins will peel off easily. Chop after
peeling. Figure about 2 cups or so.]
1 tbsp. minced parsley
Freshly ground black pepper
1/2 C grated Parmesan cheese
Preheat oven to 400 degrees F. Bring several quarts of water to a boil
in a large pot. Add chard stems and salt to taste. Cook until stems are
almost tender, about 10 minutes. Drain.
Meanwhile, cook oil and garlic in a medium skillet over medium heat until
garlic is golden, about 2 minutes. Add tomatoes and simmer until sauce
is almost dry, about 5 minutes [I think it will take longer than that].
Stir in parsley and salt and pepper to taste.
Cover bottom of a lightly greased 8-inch square baking dish with a single
layer of chard, cutting stems as necessary to make them fit. Spoon a little
tomato sauce over chard and sprinkle with a little cheese. Repeat this
process two more times, alternating direction of stems for each layer
and using remaining tomato sauce and cheese.
Bake until chard is very tender and top layer is lightly browned, about
25 minutes. Remove pan from oven and let settle for 5 minutes. Cut into
squares and 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.