|13th Harvest Week||June 20th - 26th 2005||
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“All my dawns cross the horizon and rise from underfoot. What I stand for is what I stand on.”
Whats in the Family share:
and in the Small share:
... and if you have an extra-fruit option:
Sat Aug 6
Sat. Sept. 24
Sat. Oct 22
Sat. Oct 29
As we all gathered last Saturday the farm was transformed once again into a place of celebration. With music, dance, and the seemingly never-ending excitement of all the children, we honored the generosity of the land by harvesting, milking, baking, and cheese making. We got our hands dirty and stinky as Doug, Steve, and Larry from The Banana Slug String Band led the "ancient" fertility ritual of making compost. Hungry and with our faces painted (some of us mostly with chocolate from dipping strawberries into a delicious chocolate ganache all afternoon), Kuzanga's marimba music called us to gather into what is our traditional "blessing circle." Six large tables filled with wonderful and lovingly prepared dishes of food was the highlight of our event. For me it symbolizes that, as a community, we can make a difference towards achieving a world that eats healthy, sustainably grown food. The children once again launched us into the summer season by lighting the bonfire; it lit instantly even though it had rained more than an inch the day before. And finally as darkness moved in and the moon shone brightly, Linnea's enchanting firedance sprinkled a little magic and wonder into our hearts before going home. From all of us here at the farm, we wish everyone a wonderful summer season! - Tom.
Farmer Tom's Crop Notes
from Debbies Kitchen . .. Have a recipe youd like to share? Contact
3-4 cucumbers, peeled
Chop vegetables. Pulse in food processor, then remove to a large bowl. Add all seasonings, sauce, and juice. I use one can of juice. Add more if you prefer a thinner soup. Stir well. (Rule of thumb: Let flavors combine at least 3 hours before serving.)
Member Odile Wolf sends a traditional recipe from Provence, France. This is how she makes it at her own home:
A big zucchini or a couple small ones
Cut all the veggies (except tomato) in small cubes/pieces (approx. 1/2 inch). Cook them on medium heat, for a couple of hours with lots of water (it will be used to cook the pasta, so be generous), with the tomato (whole), and the thyme, salt and pepper. [If you want you can freeze or can this soup, but only freeze the veggie base, because the pesto isn’t too good cooked.]
Mash the garlic and the basil together until you obtain a paste. (Traditionally this is done with mortar and pestle, but you can get away with the food processor). Retrieve the tomato from soup base, peel it, remove the core, and mash it into the basil/garlic paste. Add the olive oil (if you have been using a food processor, do not use it then, otherwise you will get a weird mayonnaise mix). Cook the pasta in the soup. Check the salt. Just before serving, add the pesto to the soup. Serve hot and top each bowlful with some of the shredded cheese.
And lastly, a few ideas from member Sumana Reddy:
Sumana on Greens
...and on Carrots
*Click Here* 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.