us thankful hearts in this season of Thanksgiving. May we be thankful
for the health and strength, for the sun, and rain and peace..."
W.E.B. DuBois, from "A Grateful Heart"
Whats in the standard share:
BIG bag of apples
Veggies and herbs:
Winter greens mix (kale, chard, collards)
Winter squash (Acorn)
... and if you have an extra-fruit option:
Apples and pears
(nothing more scheduled for this season)
DONT MISS READING
THIS IMPORTANT NEWSLETTER!!!
IT'S THE END OF ANOTHER SEASON- THANK YOU! THANK YOU!!! With the completion
of every seasonal cycle I am filled with gratitude and inspired by the
generosity expressed at so many levels through the farm's extended community.
Whether it's the tireless and often forgotten soil organisms, the hard
working men and women who bring this land's nourishing treasures to you
every week, or you, the dedicated and supporting members of this farm.
With the start of our 10th season next year, there are many exciting new
developments on the horizon inspirations sparked by our wonderful
and supportive community. I hope you all will be able to benefit from
and find the time to participate in them. Tom
The Big News!!! In 2005 we will be introducing the option of getting a
smaller share, to give you, our members, a more flexible choice in both
price and quantity. Our Standard Share will now be referred to (more accurately)
as our "Family Share," and the new offering will simply be the
"Small Share." The Small Share will have fewer vegetables (and
usually, but not always, some fruit), and be suitable for one to two-person
households. We hope this will eliminate the need for share-splitting (although
you may still split a share if you like!), and also accommodate all those
who thought the full share was overwhelming them. We also hope this added
flexibility will allow us to increase our membership please help
us out by spreading the word! The Small Share price will be $19/week.
Do be patient for our website to reflect this new offering we hope
to have all the new information posted soon.
2. We just signed a long-term lease on an additional 10 acres of beautiful
certified organic land. This will allow us to further increase and diversify
both our vegetable and fruit production. It means we will be able to supply
a greater diversity of produce more consistently throughout the season.
3. We're interested in implementing a volunteer/work-for-trade program
next year which would help the farm in areas where labor is in short supply
during the peak of the season. Whether it is marketing, harvesting, packing
or prepping vegetables, members will have the opportunity to have a more
hands-on involvement in the day-to-day operation of the farm.
4. We'll continue to reach out to local schools and make the farm a dynamic
place for children to learn about nutrition and growing healthy flavorful
5. We want to start an education program for kids 10 and older who want
to get a fun and exciting first-hand experience of being a farmer. This
program would be done in small groups of 5 to 10 kids, 3 to 4 days long,
once or twice a season.
6. And lastly, we hope to offer both 'Permaculture' and 'Ecological Farming'
Join our advisory group!!!
As we map out the future (well,
at least the next 10 years) we are seeking to get as many members of our
community involved as pos-sible by creating a Live Earth Farm Advisory
Group. This group will serve to inspire, identify, guide and help implement
long- and short-term objectives for the farm. We would love to hear from
you if this is something you'd like to participate and support us in.
The first exploratory meeting will be Saturday December 18th, Noon to
2pm (potluck lunch) here at the farm. We will e-mail everyone to announce
and remind you of the meeting.
Farm News in the 'off-season'
keep you abreast of goings-on at the farm through our winter newsletter,
and you can always check our website for the latest information.
2005 Early Registration
[one final reminder, in case
ya missed it!!] The deadline for the 2005 Early Registration has been
extended until the end of the year, instead of the end of the season.
Our objective is to get as many members registered as we can. By committing
this year for next season, you will help us rent some additional land
to both diversify and increase our production for next year, and also
help pay our bills through the winter months and offer our workers year-round
employment. Register now and get a discount off next seasons share
prices! See our website for details. Thanks for your support! (Note: the
website may still say register before Nov. 20th but it should
be updated by the end of the season to reflect the deadline extension.)
unique and healthy gift for friends or family! The holidays are fast approaching,
and our gift certificates are a wonderful opportunity to introduce someone
to Community Supported Agriculture! Our certificates are beautifully designed
and colored, and each comes with a small bag of our very own organic sun-dried
tomatoes. We'll either mail the certificate package directly to the gifted
party, or we can send it to you if you'd like to wrap it before giving
away. You can view a color picture of the certificate (and get ordering
information) on our website. Contact us if you like to purchase one for
the holiday season!
|And finally, thank
you everyone for your support and participation this year. From all
of us here at the farm we wish you many blessings and a peaceful holiday
season. As Black Elk once said, "Even the seasons form a great
circle in their changing, and always come back again to where they
were." Likewise, we hope to welcome you back as members for our
10-year anniversary season starting March 16th 2005. Tom
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Oh my, big sigh, seasons over, wanna cry! The end of the CSA season
is always hard for me to adjust to (I know youve all heard me moan
about going into withdrawal before!). But... absence makes the heart grow
fonder, so hopefully if yall experience similar pangs of separation
youll be compelled to re-enlist next spring!! And while
youre at it, be sure to talk to everyone you know about Live Earth
Farm and their wonderful offerings of seasonal, organic, fresh, local
produce, so theyll want to join too! Take care everyone!!
Acorn Squash rings with Honey-Soy Glaze
from an undated Bon Appetit clipping
(modified slightly) serves 4
Nonstick veggie spray [or some oil]
2 acorn squash
3 tbsp. honey
1 tbsp. soy sauce
2 tsp. rice vinegar
1 1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
Preheat oven to 450 degrees F. Line a large baking sheet with foil. Spray
with nonstick spray [or brush lightly with oil]. Cut off both ends of
each squash, then cut them crosswise into 4 rings each. Scoop out seeds
and discard. Place squash rings in a single layer on prepared baking sheet,
cover tightly with foil and bake until squash begins to soften, about
Meanwhile, whisk next 5 ingredients in a small bowl to blend. Remove foil
from squash and brush half the mixture over squash. Sprinkle with salt
and pepper. Bake uncovered 10 minutes. Brush remaining mixture over squash
and continue to bake until squash is brown, tender and glazed, about 10
Coconut Poached Carrots
from "Earthly Delights Everyday Vegetarian Cooking" by
1 tsp. oil
1/2 tsp. ground cardamom
4 spring onions (scallions), sliced
1 tsp. finely grated orange rind
1 lb. carrots, scrubbed and sliced diagonally
1 C coconut milk
freshly ground black pepper
Heat the oil and stir the cardamom, spring onions, orange rind and carrots
over a medium heat for 2 minutes. Stir in the coconut milk and cook, covered,
for 10 minutes. Season to taste with the pepper.
Smoky Bean Salad
from yet another Bon Appetit clipping
1 1/2 lbs. green beans, cut diagonally
into 1" pieces
1 15- to 16-oz. can black beans, drained
1 15- to 16-oz. can kidney beans, drained
9 bacon slices, cut into 1/2-inch pieces
6 tbsp. white wine vinegar
1/4 C vegetable oil
1/4 C minced seeded jalapeño chilies
3 tbsp. Dijon mustard
2 tbsp. (packed) golden brown sugar
Cook green beans in large pot of boiling salted water until crisp-tender,
about 4 minutes. Drain beans; pat dry, transfer to a large bowl. Add black
and kidney beans, chill until cold.
Sauté bacon in heavy medium skillet over medium-high heat until
crisp. about 5 minutes. Using slotted spoon, transfer bacon to paper towels
to drain. Transfer 2 tbsp. bacon drippings from skillet to medium bowl
(discard remaining drippings). Add vinegar and remaining ingredients;
whisk to blend. Season dressing to taste with salt and pepper.
Toss beans with enough dressing to coat. Sprinkle reserved bacon over
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.