|16th Harvest Week||July 11th - 17th 2005||
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venerate the Three Treasures [teachers, the wild, and friends]
What’s in the box this week: (stuff in the family share that’s not in the small share I’ll start putting at the top of the family share list so you can easily see the difference. Small shares will generally have smaller quantities of the duplicate items. – Debbie)
Extra Fruit Share:
Sat Aug 6
Sat. Sept. 24
Sat. Oct 22
Sat. Oct 29
Summer foraging is one of the great pleasures here on the farm. Right now instead of preparing lunch in the kitchen I walk through the plum orchard where the Satsumas are in all different stages of ripeness. With a juicy plum in my mouth, I walk over to the yellow raspberries and pluck a handful. I spit out the plum pit and savor each raspberry one by one. Walking down the rows of raspberries I remember I need to check the ground moisture around the cherry tomatoes, which are just the other side of the raspberry patch. I bend down and dig to assess the soil moisture and detect a ripe, bright orange cluster of tomatoes hanging low to the ground. I pop one into my mouth, realizing I am savoring the season's first tomato. The incredible flavor confirms why Sungold cherry tomatoes have become a standard; they are by far the best of all the cherry tomatoes we've grown. Debbie blames their "toe curling" flavor as one of the reasons she joined our CSA more than 9 years ago. I know you all have been patiently waiting for tomatoes, and let me assure every-one that in a couple of weeks our tomato season will officially start with these "toe curlers." After that, there is no turning back. I am predicting a big tomato crop this year... maybe the largest in Live Earth Farm's history. If you’ve been waiting to come to the farm and lend a hand, the time is nigh! Choose any day in August or September and I assure you your hands will be bright green from tomato plant residue, and at the end of the day you’ll fall into bed exhausted with a smile on your face.
Back foraging for lunch I pick a few dead-ripe strawberries and observe
that the Japanese eggplants nearby are sizing up fast, as well as the
yellow Hungarian wax peppers beside them. I pick a few peppers for tonight's
dinner salad. In a couple more weeks we'll have enough to harvest for
the shares. I pick up an empty crate at the side of the field and head
up the hill to harvest basil for the afternoon's farmer's market on the
Westside of Santa Cruz. I love the smell of fresh basil!!! As I return
to the barn with my crate of basil I can't help but stop along the way
to pick a couple of peaches and blackberries. When I finally arrive at
the barn, Juan comes walking up to me with a smile, holding the first
ripe melon in his hands. We both know summer has truly begun as we slice
up the melon and savor it together. That juicy melon is a testimony to
all the hard work that allows us to enjoy the land's generous gifts. – Tom
[scroll down for 'Debbie's Kitchen']
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
How did we use [last] week's box? It's early in the week, so I'll let you know what we've done and what we "plan" to do.
Thursday night we picked up our box. We used lettuce, grated carrots, and onion in a Chinese Chicken salad for dinner. Friday night we made a string bean and chicken salad for dinner that used all the string beans. Sunday we grilled the potatoes in foil packets with the last of our fresh garlic and olive oil. To go with dinner on Sunday we made a zucchini salad (see recipe) and steamed our broccoli, drizzled it with olive oil and sprinked lemon pepper on it. The straw-berries were sliced into a bowl and served with yogurt for dessert.
We plan to use the rest of the carrots in a carrot salad with a cilantro salsa. We'll serve it in radicchio cups with a few olives & sprigs of mint. The rest of the radicchio will go into a bitter greens and smoked salmon salad with horseradish/caper dressing. We have a juicer and like to throw some of the veggies into the juicer as well. Celery, carrots and beets work well for that. Now that we're getting potatoes and hot weather, one of our favorite things to do is to make grilled veggie packets. We cut up potatoes, onion, carrots, string beans, zucchini or what ever looks interesting in the box. Add chopped garlic, lots of fresh herbs. Toss with olive oil, salt and pepper. Fold into a foil packet. Be sure to use two layers of foil. Grill packets directly over coals for about 40 minutes, turning fre-quently. Open and enjoy! Another regular dinner for us on weeknights is to make a vegetable frittata. As a base, we sauté on-ions in a pan, pour in the egg/milk mixture and whatever chopped vegetable we have on hand. Good ones include beet greens, chard, mustard greens, bok choy, etc. We like to add some cheese, maybe a nice goat cheese, on top of the frittata. Quick, easy and good. Here are a few favorite recipes:
Summer Squash Salad
1 lb. sm. or med. summer squash,
Combine 1st 6 ingredients in a bowl. Set aside to macerate 2 to 3 hours (or overnight). Drain mixture in a colander and squeeze dry. Stir in herbs and yogurt or sour cream.
Dijon Chicken and String Bean Salad
Cut stems off beans and blanch in boiling, salted water until tender but crisp. Rinse beans briefly and allow to cool. To make the dressing, place mustard and vinegar in a bowl and slowly whisk in the olive oil. Add the herbs and season with lemon juice and freshly ground black pepper. To assemble, toss all the ingredients and garnish with tomatoes.
Chinese Chicken Salad
For dressing, whisk together:
Toss salad ingredients with dressing and serve!
*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.