live is not enough. We must take part and celebrate." - Pablo Casals
Whats in the Family share:
Sugar snap peas
and in the Small share:
(items in the small share may be less in quantity than in the family share)
... and if you have an extra-fruit option:
Strawberries plus rasp-berries or blackberries*
*this week Thurs. and Sat. members get the raspberries/blackberries, as
last week Weds. members got them (see last weeks field notes from
Farmer Tom). Everyone gets strawber-ries.
Sat. June 18
Summer Solstice Celebration, field tours 2-5pm, celebration 5-9pm with
Kuzanga Marimba again!
July 29, 30, 31
Children's Mini-camp, Friday eve. to noon Sun. (curious? see details in
2004's Week 15 newsletter!)
Sat Aug 6
Permaculture workshop #2 - Design methods; ecological observation and
Sat. Sept. 24
Fall Equinox Celebration
with the Banana Slug String Band!
Sat. Oct 22
Halloween Pumpkin Pallooza
Sat. Oct 29
Permaculture workshop #3 - Polycultures & agroforestry; food forest
design and installation
On Saturday June 18th we will
celebrate the beginning of summer, the longest day of the year, with our
10th annual Summer Solstice Celebration. The Solstice marks the zenith
of the sun, when the earth's fertility will peak in our hemisphere. Our
celebration is designed to honor the connection between the food on our
table and the land that gives rise to it. The Solstice is the perfect
time to honor this bond and understand the delicate balance of the planet.
We invite all of you to set aside a few hours of your busy lives and join
us here on the farm, to meet as a community and acknowledge that our lives
and our nourishment are connected to the rhythm of the seasons. As members
of a CSA, you are naturally eating what's in season, and this teaches
us patience as we wait for a particular crop to mature. As someone once
said, "the fruit is green until its ripe, and you just cant
So... mark your calendars! Saturday June 18th. Join us from 2-5 for farm
games and tours, help us sow this year's pumpkin patch, learn and help
bake bread in our wood-fired cob-oven, pick berries, and climb around
in the new straw bale structure. The Banana Slug String Band will entertain
us with their wonderful earth-tunes in the afternoon, so families with
children make sure you come early as the "Slugs" will play starting
at 4 o'clock. Our potluck will be around 6 o'clock, and then we'll be
able to dance and enjoy wonderful Zimbabwean music by Kuzanga Marimba
as we light our traditional solstice bonfire. Bring a dish to share for
our traditional potluck, a sweater, maybe a blanket to picnic on, instruments,
stories... but most importantly bring yourselves!
Important Potluck Request and a call for Volunteers to help with the
Since some members of our CSA community have food allergies and other
limitations about the food they eat, it would greatly help if everyone
labeled their dishes as to whether they contain wheat (or are gluten free),
dairy, nuts or nut oils. A label indicating whether a dish is vegan or
vegetarian would also help for our veggie-eating-only members. We will
try to have cards and a pen handy so that you can label your dish when
you arrive if you didnt do so beforehand.
Preparing and organizing a Farm event is always a big effort since it
takes time away from our regular (and currently very busy!) field work.
We could really use the help of volunteers to ease that load, both to
set up and coordinate the event. If you have some time to spare on Friday
afternoon or on Saturday morning to help set up, please call us. Also,
during the celebration we will need coordinators as well: to help with
baking bread, parking, children and field activities, music, signage,
safety, etc. Call me on my cell phone at (831) 760-0436 or the office
at (831) 763-2448. - Tom
Notes from Farmer Tom
week's new crop is sugar snap peas! Although they have tiny little spots
from the late spring rains (remember the rain?), they are crunchy and
sweet. First cucumbers are also in your share. You may only have one for
now, until the season gets going. The bunches of red Russian kale are
big this week. This ancient European vegetable was probably one of the
earliest forms of cultivated wild cabbage. The red Russian kale is my
personal favorite it's a tender, colorful, specialty kale that
many prefer over the Scotch kale; leaves are a dusty green with purple
ragged edges and a (mostly) flat surface. Kale also is among the most
nutritious of all vegetables, high in vitamins A, C, and calcium.
Coming soon: potatoes!! In 2 weeks we will dig for our first fresh red
spring potatoes. (Remember... patience!)
[recipes at the bottom -- keep scrolling down!]
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Well I neglected to line someone up to do a what Id do with
this weeks box this week, as the last few weeks Ive
had so little room. Now I have plenty, of course, so Ill have to
dig through my archives of emails and clippings. I can always find something.
I think Ill start with a recipe for the advent of sugar snap peas!
Rice Salad with Sugar Snap
Peas, Mint and Lime
from Bon Appétit, June 2005 (modified slightly)
1 1/2 C uncooked white rice
2 C sugar snap peas [how the heck do you measure snap peas by the cup??
Id say use 2 or 3 large handfuls. Debbie]
1/2 C chopped fresh mint leaves
1/2 C chopped green onions
3 tbsp. olive oil
2 tbsp. fresh lime juice
2 tbsp. peeled julienned fresh ginger
1 tsp. sugar
salt and pepper to taste
Bring 2 C water and 1 tsp. salt to a boil. Stir in rice, reduce heat to
low, cover and cook for 15 minutes. Turn off heat, let stand 5 minutes,
fluff with fork, then cool completely in a large bowl. Wash, de-stem and
de-string sugar snap peas. Cook in boiling salted water 1 minute, drain,
rinse under cold water, drain again, and add to rice. Combine rest of
ingredients with rice and snap peas and toss to combine.
The following recipe was given to me by member Catherine Barale last year!
Zucchini and Fresh Herb Fritters
from Vegetarian Cooking for Everyone by Deborah Madison
Salt and freshly milled black pepper
2 lbs. zucchini, coarsely grated [can sub-stitute any of Toms summer
2 eggs, beaten
1 bunch scallions, thinly sliced (including about 1" of the greens)
1 C dried bread crumbs
2 garlic cloves, finely chopped
1/2 C chopped parsley
1 tbsp. chopped fresh basil
1 tsp. chopped fresh mint
olive oil, as needed
Lightly salt the zucchini and set aside in a colander to drain for 30
minutes. Meanwhile, mix the remaining ingredients to-gether except for
the oil and pepper. Quickly rinse the squash and squeeze out the excess
water, then stir into the batter. Taste for salt and pepper. Film a large
skillet with olive oil (don't use too much). When hot drop the batter
-- 1/4 cup makes a fritter about 3 1/2 inches across-- and cook over medium
heat until golden on the bottom. Turn and cook the second side. Serve
Catherine says, "You can fill a large ziploc bag with water and place
it on top of the zucchini to help push the moisture out while
it's in the colander. Also, be sure to really squeeze out the excess water
after rinsing so that the grated zucchini is pretty dry before you add
it to the batter. This was very yummy."
Here are two Cabbage Salads and a Bulghur/Basil pilaf recipe, both
submitted by longtime member Farrell Podgorsek:
Bulgur Pilaf with Basil
Sauté finely chopped green garlic and leeks. Add some orzo pasta
or any other shape, or spaghetti broken into small pieces, and sauté
until brown. Add 2 C stock or water and bring to a boil. Add 1 C bulgur
and salt to taste, reduce heat to low, cover and cook for 20-25 minutes.
Let rest 10 minutes. Add in 2 tbsp. finely sliced or chopped basil and
1 tsp. minced garlic.
from How to Cook Everything by Mark Bittman
2 tbsp. Dijon mustard
2 tbsp. vinegar balsamic, white balsamic or sherry (see Farrells
note, at bottom)
1 tbsp. sugar (or more to taste)
1/3-1/2 C oil
6 C cored and shredded cabbage (Napa, savoy, green and/or red)
2 red bell peppers, stemmed, peeled if desired, and diced
1 C diced scallions
salt & pepper
1/4 C minced fresh parsley
Whisk together mustard, vinegar and sugar, then add the oil al little
at a time, whisking. Combine the cabbage, scallions and red pepper and
toss with the dressing. Season with salt and pepper and refrigerate until
ready to serve (best if it rests for at least one hour). Just before serving
sprinkle with parsley.
Farrells note: One of the better cabbage salads I've made. I used
a white balsamic vinegar from Trader Joes - the extra sweetness helped.
Another Cabbage Salad
(modified from a SJ Merc. clipping from 7/2004)
1 small head cabbage, shredded
2 medium carrots, grated
1 small white onion, sliced into slivers
1/2 C raisins
1/2 C pine nuts, toasted
3 tbsp. fresh lemon juice
2 tsp. brown sugar
1 tsp. ground cumin
3 tbsp. olive oil
salt & pepper
Combine all dressing ingredients in a jar and shake to mix. Combine all
salad ingredients except nuts. Add dressing and toss. Refrigerate at least
one hour to let flavors blend. Just before serving add pine nuts.
Kale, Corn and Mushroom Barley
(I made this one up back in February Debbie)
I had a bunch of left-over cooked pearl barley, but this would be fine
on rice too. First cook the kale: wash, strip from stems, boil 2 min.
in salted water, drain, chop. In a skillet, sauté some green garlic
(or a crushed garlic clove) in olive oil. Slice up some mushrooms and
sauté with garlic. Throw in some thawed corn kernels (I like Trader
Joes frozen organic), a little salt, and the cooked kale and sauté
another minute or two. Serve over the reheated cooked barley (or over
rice, or some other cooked grain. I liked the barley though!).
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.