|24th Harvest Week||Sept. 5th - 11th 2005||
|Want a printable copy of this newsletter? Click here for a pdf file of the paper version.|
smooth sea never made a skilled mariner.”
“If you watch how nature deals with adversity, continually
renewing itself, you can't help but learn.”
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 re-spective 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
Although it doesn't have to be such a great distance to feel like I am really off the farm, both our families (Constance's and mine) live in Europe, and that left us with no choice – the grandparents demanded to see Elisa (our 11-month-old daughter ). I had a great time, even if the farmers markets I visited were disappointing in terms of selection, flavor and overall availability of organic produce. I am grateful for the escape, and that things kept running smoothly during my week-long absence. My thanks to everyone on the Live Earth Farm team!!!!
The devastating impact of hurricane Katrina is hard to integrate into one's psyche. Any natural event of this size strikes at the heart of our own temporary but interconnected existence on this planet. Natural phenomena of this magnitude confront us with our own survival instincts, exposing the most extreme of human behav-iors. These extreme behaviors can range from compassionate and heroic to violent and dangerous. Listening to the victims' stories and seeing the images of death and destruction can easily make one feel defeated or inconsequential. It is scary to realize that the basic infrastructure which supplies us with fuel, electricity, and food on a daily basis (and which we take for granted) is extremely vulnerable and fragile.
What farming has taught me is that many forces of nature are out of
our control yet still affect our production. It's very humbling. I try
to explore more deeply my relationship with nature, whether it is a greater
awareness of the landscape, the fields, the plants and animals, the weather,
or the soils. Being in more direct contact with the outdoors reduces
the illusion of nature: she's a teacher, a force – inviting us
to explore directly our own true nature. Hurricane Katrina is surely
a reminder of our illusionary lifestyle and politics of attempted control
and dominion of the natural world. – Tom
(scroll down for recipes)
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Caroline Martin sent in the first recipe below. She says, “This
is my husband's favorite way to eat green beans. I've served it to many
a visitor and it's always a hit.” - Debbie.
1 lb. green beans
Steam the green beans until just tender and hold aside. Melt the butter in a pot, add the garlic (use as much or little as you like) and let it cook while stirring for a minute, then add the tomatoes. Cook and stir another minute, then add the beans. Con-tinue to stir until they are coated and warmed.
Here are two interesting and easy recipes from a cookbook called “The Gardener’s Cookbook.”
Crunchy Red Cabbage-Ginger Slaw
¼ C pickled ginger
[At least 12 hours, ideally 2 to 3 days in advance, make the slaw. Taste the pickled ginger juice if you are using a commercial variety and adjust to your taste with sugar and salt.] Core red cabbage and slice crosswise into fine shreds. Combine the sliced cabbage, pickled ginger juice and pickled ginger. Press the slaw into a glass casserole dish, seal and refrigerate over-night to several days, stirring occasionally. The cabbage will turn hot pink. Before serving garnish with toasted black sesame seeds and green scallion rings. The slaw stays delicious for a week or more.
Cold Almond and Cucumber Soup
¾ C blanched almonds
In a blender or food processor, blend almonds, garlic and salt with a little vegetable stock until almonds turn milky. Add the cucumber, then slowly the oil and then the vinegar. Finally, add the rest of the vegetable stock. Serve very cold and garnish with grapes.
And lastly, here is a recipe I’ve been saving since last year that was given to me by a friend just after the season ended. I’ve been waiting for the return of the pears to share this with you!
2 C unbleached all-purpose flour
Preheat oven to 350°F. Grease and flour a loaf pan, set aside.
Combine flour, baking powder, baking soda, and salt in a medium bowl and toss well with a fork or a wire whisk.
Purée pears in a blender or food processor, then stir in the chopped rosemary, lemon zest, and lemon juice.
Beat the butter and the 1/3 C of sugar in a medium bowl until creamy. Beat in the eggs, one at a time. (Don’t worry if the mixture looks curdled now.) Alternately stir in the pear purée and the flour mixture, mixing only until all the flour is blended in.
Pour the batter into the prepared pan and bake for 20 minutes. Dip the rosemary sprig in water, then in the 1 tbsp. sugar, and place the sprig on top of the loaf. Continue baking another 35 to 40 minutes, or until the loaf is brown and springs back at the touch.
Let loaf cool in the pan on a rack for 15 minutes, then unmold and let cool to room temperature on the rack. Wrap the loaf in plastic and store overnight before slicing.
*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.