all a question of story. We are in trouble just now because we do not
have a good story. We are in between stories. The old story, the account
of how we fit into it, is no longer ef-fective. Yet we have not learned
the new story."
- Thomas Berry, The Dream of the Earth
Whats in the standard share:
Broccoli or sweet corn
Kale or chard
... and if you have an extra-fruit option:
Apples, pears and maybe strawberries
Sat. Oct 23rd
Fall Equinox Celebration AND Halloween Pumpkin Pallooza (combined)
3pm unitl dark
The Banana String Band will be playing!
Blessed Rain. The rain is
a welcome relief for all of us; we still were able to host last Saturday's
field dinner under a blue sky, but as we walked around the farm one could
feel the exhaustion of the land and vegetation from the lack of rain.
My own sense of exhaustion is probably intensified as I am now sleeping
in 2 to 3 hour intervals, which is part of the package that comes with
fatherhood of a newborn.
These first rains will quickly bring an end to our summer crops. Only
the peppers, green beans and a little bit of sweet corn from our one and
only planting will still garnish our shares for a couple more weeks. In
the field everything is prepared for the last plantings of the season:
strawberries, garlic, fava beans, some more broccoli, cauliflower, lettuce
and most importantly our winter cover crop to protect and replenish the
soil for next season. Tom
forget: this Saturday October 23rd is our Fall
Celebration, 3pm 'til dark. The Banana Slug String Band will
share their humor and creative spirits through their wonderful earth inspired
music. Bring a dish for our traditional potluck, and we recommend a blanket
to sit on and something warm to wear in the evening. The children will
help press apples into fresh cider and light our bonfire at dusk. Hope
to see you all on the 23rd! [If youve never been to the farm before,
directions are on our website. See Contact Us page.]
Please Support Us with
A call for Early 2005 Season Registrations
In anticipation of Live Earth
Farms 10th anniversary next year I am both excited and inspired
by how we have grown and diversified over the years as a Community Supported
Farm. Much of our efforts have focused on mastering and the many aspects
involved of growing into a small organic farm. The technical know-how,
diversification, and ecological practices of crop production are now well
established, as well as our distribution and marketing practices. The
spirit of this farm is to always find ways to create a more direct relationship
between you and the farm, to create opportunities for you to experience
how and where your food is grown, to learn more about the complexities
of providing this food, and to celebrate, together with the children of
this community, the magic and wonders of nature we might otherwise forget.
It is through this type of cooperation, between farm and community, that
a sustainable local food supply will become a reality.
As we try to reach these goals, your commitment as members is the greatest
support. As the season comes to a close we ask you to pledge your support
by registering early for the upcoming 2005 season. This will allow us
to pay our bills through the winter months and offer our workers year-round
employment. As an added incentive, if you sign up before the end of this
season, you will lock in the equivalent of this year's rates a
$75 savings because next year we will have to increase the standard
share price by $2 from $23 to $25/week (see instructions by Debbie,
below, on how to register early).
Since our last price increase two years ago, operating costs have gone
up. In an effort to assure that our workers are as healthy and cared for
as any other aspect of the farm, we have been increasingly raising their
wages well above the minimum in order for them to afford stable living
conditions for themselves and their families. I believe that bettering
the conditions of our farm workers is a commitment we should all make.
I believe paying fair prices can assure that farm workers are adequately
compensated in an equitable manner. We treat our workers fairly and respectfully,
although it costs more money, and they are committed and work extremely
hard to ensure we can enjoy the wonderful food this land provides.
2005 Early Registration
the week our website should be updated to include our '2005 Early Registration'
form. Simply print it, fill it out, and mail it in to us with your deposit
for $175 (which doubles as your payment for March and April's shares),
and you will get next November's shares completely free! Thats a
$75 savings!! If you don't have internet access, call me at the farm and
I'll set you up by phone (keep in mind I'm only on the farm on Tuesdays
and Thursdays; mornings are best). Act soon, as this offer and its accompanying
discount expires with the end of this season (aka Saturday November 20th).
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Oooh, I made that curried chicken-apple salad from last weeks newsletter
and it was good! This week I created a simple Asian-style soup for using
the bok choi that I think you will all like. Ive made it twice now,
I was so happy with it! Debbie
Spicy Asian Bok Choi Soup
a Debbie original
<> Broth of your choice (beef, chicken or veggie I happened
to use homemade light beef stock I had on hand)
<> One small head bok choi per person
<> Lots of cilantro several sprigs still connected at root
is preferable (Thai style) but not necessary.
<> 2 or 3 paper-thin slices of fresh ginger root per person
<> 1 sm. clove garlic, smashed, per person
<> 1 or more tomatoes, cut in bite-size pieces
<>soy sauce or fish sauce
<> a couple shakes of 'Floy'ds Famous HotLime sauce' (a key lime
and habanero pepper sauce) [a graphic designer friend of ours created
the labels for this, so we got a couple bottles! I'm pretty sure it is
available in stores], or use an equivalent combination of tabasco and
lime juice (could substitute lemon if you dont have lime)
This cooks very quickly, so you want to have all your ingredients, especially
the bok choi and cilantro, ready before you start.
Remove any unhappy-looking outer leaves from bok choi then cut off base,
separate leaves and wash well to remove dirt. Wash and spin-dry cilantro.
In a flat-bottomed skillet, heat broth with ginger and garlic until it
is simmering (I use a skillet rather than a pot so that the tender veggies
can be scattered more evenly over the broth). Add bok choi, cilantro and
tomatoes and simmer for about 2 minutes, gently poking down greens that
seem to be sitting on top rather than in the broth so that
they cook evenly. Remove from heat, add a splash each of fish or soy sauce
(to your saltiness preference), and the hot lime sauce, to
taste. Serve immediately. This has been delightful for lunch in our newly
arrived crisp, fall weather!
Also inspired by cool weather... how long has it been since youve
had a good ol baked apple? - Debbie
from the All New Joy of Cooking
(edited slightly) serves 4 to 6
4 to 6 firm, tart apples
1/3 C packed brown sugar
1/4 C chopped toasted walnuts
1/4 C raisins (optional)
Grated zest of 1/2 lemon
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 1/2 tbsp. butter, cut in small pieces
2/3 C water or apple cider
Preheat oven to 350 degrees F. Wash and core apples through top, stopping
1/2 inch from the bottom. Combine sugar, nuts, raisins, zest, and spices.
Spoon mixture evenly into apples cavities and then dot the top of
each with a bit of butter. Place apples in a 1 to 1 1/2 qt. baking dish,
just large enough to hold them without touching. Pour water or cider into
pan, cover tightly with a lid or aluminum foil and bake for about 30 minutes.
Uncover, baste with syrup in bottom of pan, and bake until they are tender
but not mushy, about 10 minutes more, depending on variety. Serve apples
warm or at room temperature, spooning syrup from pan over each. Optionally
serve with fresh cream or vanilla ice cream.
Gremolata is just a foo-foo name for a topping for osso
buco usually made of parsley, lemon zest and garlic. Here the only common
ingredient between this topping and gremolata is the lemon zest, but you
know Bon Appetit; they like to make their recipes sound just so.
Pretentiousness aside, I still like the sound of this recipe, and I hope
you do too! - Debbie
Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
Bon Appetit, October 2004
4 tbsp olive oil, divided
1 shallot, chopped
1/2 C coarse fresh breadcrumbs
2 tsp. grated lemon peel
2 lbs. broccoli, cut into florets
2 tbsp. fresh lemon juice
Heat 1 tbsp. oil in heavy medium skillet over medium-high heat. Add shallot;
sauté until beginning to brown, about 2 minutes. Add breadcrumbs;
toast until golden, stirring frequently, about 3 minutes. Transfer mixture
to a small bowl. Mix in lemon peel. Season to taste with salt and pepper.
Preheat oven to 425 degrees F. Toss broccoli with 3 tbsp. oil in a large
bowl to coat. Sprinkle with salt and pepper and toss to distribute. Spread
out onto large rimmed baking sheet and roast until stems are crisp-tender
and lightly browned, about 20 minutes. Sprinkle with lemon juice. Transfer
to serving bowl, sprinkle with gremolata (breadcrumb mixture)
Garlic-Infused Green Beans
(sorry, lost source for this recipe altogether! I just have a copy.)
serves 6 as a side dish
4 C string beans or Chinese long beans [how the heck do you measure green
beans in cups? Just use 4 good handfuls.]
1 tsp. toasted sesame oil
8 cloves garlic, minced
1 red chili pepper, seeded and minced
2 tbsp. seasoned rice vinegar
2 tbsp. tamari soy sauce
Wash and trim the beans and break them into 1 1/2-inch pieces. Steam over
boiling water until just tender, about 7 minutes. Chill in ice water,
then drain and set aside.
Heat oil in a nonstick skillet and sauté the garlic and chili for
3 to 4 minutes. Stir in the vinegar and tamari, along with the cooked
beans. Continue cooking, stirring constantly, until very hot, about 1
minute. Transfer to a serving dish.
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.