|19th Harvest Week||August 1st - 7th 2005||
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like it when the outside is like paper, the inside like sweet
milk, and the middle like foam.”
Can anyone guess what this is???
What’s in the box this week: (stuff that’s in one size share that’s not in the other is at the top of its respective list so you can easily see the difference. Remember, small shares will gener-ally have smaller quantities of the duplicate items. – Debbie)
Extra Fruit Option:
Sat. Sept. 17 Permaculture workshop #2 - Water mgmt; swale design/construction
Sat. Sept. 24
Sat. Oct 22
The farm was once again transformed as 13 families gathered and set up camp for two days here on the farm. Every year I am inspired to see how much fun we can have as a community discovering and sharing the gifts of this land. On Friday evening soon after everyone found a spot to pitch their tent, our food journey began with a potluck of home cooked meals. Darkness didn't stop us from exploring the fields as we embarked on our customary night walk. Constance made sure all flashlights were left behind and so as we entered the raspberry and cherry tomato patch we strained our eyes and probed the vines with our fingers to find a few ripe berries or the first clusters of cherry tomatoes tucked away at the base of the plant. As we returned to the campfire we stuck our heads into the animal pen where the goats got startled by so many late night visitors.
Saturday morning before breakfast some went to visit the chickens in hopes of finding a few eggs. Others went with Joe to milk "Ivy," our mother goat, and Amy led a troop of berry pickers who on their return had enough berries to keep our tummies filled for most of the day. The fog burned off early and we returned to the fields to pick lunch and dinner ingredients: basil, cherry tomatoes, eggplants, peppers and potatoes filled our bushel baskets. Our old delivery truck (a converted 1978 Chevy Cargo van with a cargo box) served to transport our eager harvest crew to the fields just down the road. It felt like I was back in Ecuador, where the back of a pick-up truck is often the most popular means of public transportation. Saturday afternoon we built a compost pile, went on a tractor ride up and down the farm, and dipped into the only watering hole on the farm, aka the swimming pool! Luckily "Toastie" our wood-fired oven still held up for one final gasp to bake our dinner pizzas. As the evening approached we lit another bonfire and the kids, with sticks in hand, couldn't wait to roast the marshmallows which "Farmer Tom" promised the night before. Joe entertained us with his guitar, and who said you can't have ice-cream with warm berry sauce before going to bed? Even with the late night dessert, all our little farmers had no problem falling asleep. Some didn't even make it back to their tents as they passed out in the arms of their parents. As we broke camp the next day I felt touched by the enthusiasm and gratitude of everyone who came. I so enjoy watching the farm serve as a gateway where a child, even the child within us adults, can awaken his or her relationship with nature and discover a unique place in it. – Tom
[scroll down for recipes!]
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
1 to 1½ lbs. purslane
1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch
the rest until tender-crisp (three to five minutes). Drain thoroughly,
transfer to a plate covered with several layers of paper towels and blot
Throw arugula and spinach together in a big bowl. With a vegetable peeler, peel beets (leaving stems attached if you can, as this makes ‘em easier to hold for this next part), then use the peeler to shave off nice paper-thin slices across the grain and into the bowl on top of the greens. If you use chiogga beets, the magenta-and-white-ringed slices are absolutely gorgeous against the dark green! With a zester or fine grater, grate off some of the orange peel into a small cup for use in the dressing. Slice top and bottom off orange, and squeeze the juice from these into the cup with the zest. Set orange on flat/cut side, and then with a sharp knife, cut peel off radially, down the sides of the orange, until all peel is removed. If you like, you can squeeze a little more juice out of the fruit attached to the peels you’ve just cut off. Slice and cut orange up into bite size pieces and add to salad bowl. Scatter in kalamata olives. To make dressing, add a little champagne vinegar to the zest/juice in the cup, plus some olive oil, salt and pepper. Whisk dressing ingredients together until well blended, then toss with salad ingredients (I always like to use a BIG bowl; makes it easier to toss without so many escapees!) Divide salad among bowls and top with optional croutons (which are easy to make, by the way! Just cube up some of your favorite bread – I like to use the crust ends of sourdough – toss with olive oil and sprinkle with crumbled dried basil or other herb. Spread in a pan in a single layer [don’t crowd ‘em] and bake in a moderate oven, 350/375 degrees for 15 minutes or so, until crisp. Cool completely and store in a ziploc bag for later use.)
Spicy Pineapple-Zucchini Bread
Preheat oven to 350 degrees. In large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Beat well. Stir in zucchini and pineapple. In another bowl, stir flour, baking soda, salt, baking powder, cinnamon and nutmeg until well blended. Stir gently into zucchini mixture until blended. Spoon batter into two greased and floured 9” x 5” loaf pans. Bake in 350 degree oven for 1 hour or until bread begins to pull away from pan and wooden pick comes out clean. Let cool in pans for 10 minutes, then cool on racks.
*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.