didn't know there was another me in the world. It seems like every time
I smell a flower I see myself."
Jill (age 10), quoted in Earthlight Magazine
Whats in the standard share:
Veggies and herbs:
... and if you have an extra-fruit option:
Apples, pears and strawberries
Sat. Oct 23rd
Fall Equinox Celebration AND Halloween Pumpkin Pallooza (combined)
3pm unitl dark
The Banana String Band will be playing!
The unforgettable experience
of partaking in the birth of our daughter Elisa is one of awe and humility
since no words can truly ever capture this moment, glimpsing at the magic
and miracle of life. I am deeply grateful for all the support from so
many members, friends and family; we felt held and nourished both physically
and spiritually. As we settle into our new and somewhat chaotic rhythm
I admire the strength and the unconditional love that flows from Constance.
Her reality has changed most drastically as Elisa demands all her energy
day and night. As I step into my role as dad I am mostly thankful knowing
what matters most: the people we love, the place where we live. Home is
where the heart is. - Tom
[See last week's online newsletter for a pic of Constance and Elisa!
Click on the link associated with her name. - Debbie]
Up on the Farm
farm is starting to show signs of fall, as many of our trees are turning
colors. Plants are starting to store their energy in their roots and seeds
in preparation for winter. Here on the Central Coast we are blessed by
an extended summer climate allowing for tomatoes, peppers and green beans
to ripen into early November. Right now we are very busy planting lots
of broccoli, cauliflower, cabbage, leeks, beets, winter greens, carrots
and rutabaga for the winter months. Strawberries are going to have a final
spike in production over the next few weeks before they go dormant in
November/December. Right now the earth feels particularly dry; even my
son David was making comments on our way to the school bus on how he can't
wait for the first winter rains and spend more time inside.
As we just passed the fall equinox I am grateful to this land which in
a mutual dance of reciprocity forms a blessing circle. As we pay attention
to the change of seasons we can enter into this reciprocal conversation
with our surrounding world. Whatever we work on works for us. As Ruth
Gendler says in an article in Earthlight Magazine, "It is all a dialogue,
a conversation between the cook and the vegetables, the gardener and the
plants, the artist and her materials, the bee and the flower, the body
and the soul." Happy belated Fall Equinox.
Our Beloved Banana Slug
We have finally gotten word
that The Banana Slug String Band (a unique and wonderful group of musicians
who write and play original music for children on all subjects of nature,
earth, the food we grow and eat, etc.) will be playing at our combined
Equinox/Pumpkin Palooza event (see calendar, below). Earlier that same
day, Saturday Oct. 23rd, they will also be holding a CD release party
at the Kuumbwa Jazz Center in Santa Cruz, at 11am and 1pm. The Kuumbwa
Jazz Center is at 320 Cedar St. The party is to celebrate the release
of their new lullaby CD, called Wings Of Slumber. It is very
special, and includes 14 original lullabies, all with a peaceful, positive
and beautiful message. Special guests on this CD include George Winston,
Laurie Lewis, and George Kahamuku. "It is perfect that our new lullaby
CD comes just as little Elisa blesses us!" says Larry, one of the
Slugs. Maybe if we ask them, theyll play a few cuts off their
new CD at our event!
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Lots of room for recipes today! Hope you like what I chose. Debbie
from an undated Bon Appetit clipping
serves 4, but could easily be proportioned down for whatever quantity
of berries you have!
1 bunch of mint
4 tbsp. granulated sugar
1/3 C balsamic vinegar
2 lbs. strawberries, hulled, quartered
confectioners sugar for garnish
Julienne 12 mint leaves. Place the julienned mint in a large bowl together
with the granulated sugar, vinegar and strawberries. Toss, and allow to
macerate for 30 minutes. Mound the strawberries in the centers of each
of 4 plates. Spoon marinade around each plate. Dust plates with confectioners'
sugar, and garnish with whole mint leaves.
Wok-Seared Sesame Green Beans
from another Bon Appetit clipping
1 1/2 lbs. green beans, trimmed
1 1/2 tbsp. oriental sesame oil
3 tbsp. soy sauce
1 1/2 tbsp. rice vinegar
1 1/2 tbsp. (packed) golden brown sugar
1/4 tsp. ground black pepper
2 tbsp. sesame seeds, toasted
Cook green beans in a large pot of boiling water until crisp-tender, about
3 minutes. Drain. Transfer beans to a large bowl of ice water to cool.
Heat oil in a heavy large wok or non-stick skillet over high heat. Add
green beans and stir-fry until heated through, about 2 minutes. Add soy
sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly
and loosely coats green beans, about 2 minutes longer. Add sesame seeds
and toss to coat. Transfer mixture to a bowl and serve.
Sunshine rice with basil and Parmesan cheese
from an undated SJ Merc. clipping
2 qts. water
1 C. arborio rice
1/2 C yellow onion, chopped
1/2 C fresh parsley, finely chopped
1 tbsp. butter
2 tbsp. fresh basil
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 tsp. salt
1/4 C grated fresh Parmesan cheese
Fresh basil springs or lemon slices
Bring water to boil in medium saucepan. Add rice and onion and continue
to boil until rice is tender, approximately 20 minutes. Drain. Mix parsley,
butter, basil, lemon juice, lemon peel and salt in a medium bowl. Add
rice mixture and stir until thoroughly mixed and butter has melted. Add
Parmesan and toss. Garnish with basil sprigs or lemon slices.
Zucchini Stuffed with Corn and Cheese
from "The Victory Garden Cookbook"
2 narrow 6- to 7-inch-long zucchini or yellow squash
1 C corn kernels
1/2 to 2/3 C ricotta cheese
1 to 2 tbsp. chopped chives (optional)
Salt and freshly ground black pepper
3/4 C grated Cheddar cheese
Blanch squash in boiling salted water for 5 minutes. Place under cold
water and drain. Halve and scoop out the seeds, forming cavities. Coarsely
purée the corn and ricotta cheese in a food processor or food mill.
Add the chives (if you wish) and season with salt and pepper. Fill squash
halves with the mixture, mounding slightly. Cover with grated cheese.
Place in a buttered casserole and bake, covered, in a preheated 350 degree
oven for 15 minutes. Uncover and bake 20 to 25 minutes or longer, until
the squash is tender and the topping is browned.
Savory Carrot Flan
from "The Essential Vegetarian Cookbook" by Diana Shaw
The author writes, "This elegant side dish is just savory enough
to serve with supper. Any sweeter, and it would have to be dessert."
1 lb. carrots, peeled and sliced
2 bay leaves
1 small onion, sliced
1 tbsp. grated peeled fresh ginger
1/4 C fresh orange juice
1 tsp. maple syrup
Pinch ground nutmeg
Pinch ground cinnamon
Pinch crumbled dried marjoram
1/2 C evaporated skim milk
1/4 C nonfat dry milk
1 lg. egg
1 lg. egg white
Heat the oven to 375 degrees F. Lightly grease a 1-qt. baking dish.
Place the carrots, bay leaves, onion, ginger, and orange juice in a medium
saucepan. Add water to cover the vegetables by about 1 inch. Cover and
simmer over medium heat until you can pierce the carrots easily with a
fork, about 30 minutes. Check often, adding more water as necessary to
prevent burning. Drain any liquid that remains. Remove and discard the
bay leaves. Transfer contents of the saucepan to a food processor. Add
the maple syrup, nutmeg, cinnamon, marjoram, evaporated milk, dry milk,
egg, and egg white. Process until smooth.
Pour the mixture into the baking dish. Place this dish in a larger dish.
Pour water into the larger dish so that it comes halfway up the sides
of the smaller.
Bake for 1 hour, until firm and a knife inserted in the center of the
flan comes out clean, adding more water to the larger dish as it evaporates.
Serve hot or at room temperature, or chill thoroughly for about 3 hours
and serve cold.
I know many of you probably still have potatoes from prior weeks (even
though were not getting them this week), so here is a green beans
and potatoes idea I came up with a few weeks back. - Debbie
Instead of Pasta
A novel concept for your favorite spaghetti sauce!
Scrub up a bunch of potatoes, and cut into thin-fries size
(about the diameter of green beans). Wash, top and tail a bunch of green
beans. In a big bowl, toss potatoes and beans with some olive oil and
salt (and garlic if you like), and then spread out in a single layer on
a large, rimmed baking sheet. Bake in a preheated 425 degree oven for
40 to 45 minutes, turning and/or tossing occasionally, until potatoes
are done and both potatoes and beans are nicely browned.
If you like to make your own pasta sauce (like I do), nows the time
to cook it up, while the veggies are baking!
Then simply put a pile of roasted potatoes/beans on each plate and top
with your favorite spaghetti or pasta sauce and pass the parmesan!
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.