|33rd Harvest Week||Nov. 7th - 13th, 2005||
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who but an optimist buries an unpromising object the size
of a teardrop in the ground and believes that months later
it will emerge as the very definition of beauty and sustenance,
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 generally have smaller quantities of the duplicate items. – Debbie)
Extra Fruit Option:
With the rain comes a sigh of relief, finally the stress of having to
water every day is gone. The finish line is in sight, almost all our
fields and orchards have been sown with cover crops and it is again the
time to plant next years crop of strawberries, garlic, onions, and fava
beans. The final sprint to prepare the farm for the winter is always
the most exhausting, like the last few miles in a marathon. With the
end of the season I experience joy, the seasonal cycle is drawing to
a close and the possibility of rest feels real. Winter is a time to internalize,
like a seed, the seasons growth and teachings. At the end of every season
one can list the shortcomings of one’s hopes and wishes. Some crops
never got planted, or too much of some and not enough of others. Late
Blight and Early Blight got the better of our potato and tomato crop
due to later than usual rains. Weeds, although kept in check most of
the time, still got the better of some crops, especially on the new land
we are leasing this year. On the other hand, the celebrations, school
tours, new permaculture workshops and our annual Mini-Camp continue to
inspire and expand the importance of the farm as a resource to its community.
We are expanding our fruit production by planting more raspberries, blackberries
and strawberries as well as diversifying our fruit planting to include
oranges, lemons, tangerines, strawberry and pineapple guavas, concord
grapes and kiwis. I am very excited to offer farm fresh eggs next season
from our growing flock of chickens. We are also exploring the possibility
of establish a cooperative farming relationship with Pie Ranch next year
(a beautiful farm started by friends along the coast north of Santa Cruz)
to add their cereal grains and dry beans to our farm shares. Establishing
dependable relationships with other local farms may create the possibility
for us to offer a winter share next year without taxing both the land
and people (us!) through the wet winter months. Our preliminary thoughts
on the winter share are that it would be less often (maybe only once
or twice a month), and include winter veggies from our farm plus the
grains and beans from Pie Ranch (soup mix? flour?) and possibly dried
fruit from us as well. If the eggs keep going, we may include them. We
might contact a local baker to see if the possibility of including bread
to the share would work. The possibilities are many, and the concept
is only in its infancy right now. One thing I do know is that with every
season we learn a little more; mother nature will bring another spring,
and we'll be fired up for another try. If you would like to provide feedback
or send in any suggestions you might have that would help us plan for
next season and beyond, we would greatly appreciate your input. – Tom
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Preheat oven to 375 degrees F. Peel, core and slice apples (approximately ¼” thick). Combine some oatmeal and brown sugar in a bowl. Mix a little vanilla extract into some plain yogurt in another bowl or shallow dish. Dip apple slices first in yo-gurt, and then into oatmeal mixture to coat. Lay dipped/coated slices on a greased cookie sheet, sprinkle with a little cinnamon. Repeat with as many apple slices as you like. Bake for about an hour, until apple slices have softened and browned (the consistency was like a moist-dehydrated apple - Debbie). Cool and serve!
Sauteed Rapini (Broccoli Raab)
1 “farm” bunch
rapini (young, tender)
[Note from Debbie: you can either chop the rapini before cooking or after; sometimes it’s easier to chop after, but it really makes no big difference.] Cook rapini in a pot of boiling salted water about 5 minutes. Drain and set aside (and chop if you haven’t already). Sauté garlic in olive oil in a large skillet, stirring often, until it becomes a light golden color. Add cooked rapini and cook/stir to coat well with garlic/oil. Add drained chickpeas and crushed chilies and continue to cook/stir until all is cooked through. Serve hot.
Barley and Lentil Soup with Swiss Chard
1 tbsp. olive oil
Heat oil in a large non-reactive pot over medium-high heat. Add onions and car-rots and sauté until onions are golden brown, about 5 - 7 minutes. Add garlic and stir 1 minute. Mix in cumin. Add broth and barley; bring to a boil. Reduce heat, partially cover and simmer 20 minutes. Stir in tomatoes with their juice and the dried lentils. Cover and simmer until bar-ley and lentils are tender, another 25 – 30 minutes (check at 20 minutes for done-ness). Add chard to soup, cover and sim-mer until chard is tender, about another 5 minutes. Stir in dill [if using]. Season soup with salt and pepper, thin with more broth, if desired.
Simple Baked Acorn Squash
Okay, I know I can’t ignore the fact that we’re finally getting our winter squash! For those of you unfamiliar with cooking it, I recommend trying it this simple way first. As I always say, when you have delicious, fresh, organic produce, it really doesn’t need a lot done to it – the flavor is inherent. So try this simple version and see if you don’t enjoy the flavor of the squash for what it is!
Preheat your oven to medium (350, 375 degrees). Take your acorn squash and (carefully!) slice off the stem end as close to the base of the stem as possible (i.e. you don’t want to waste any of the flesh). Then slice the squash in half lengthwise (stem to tip). Scoop out and discard seeds and dark orange stringy part. Place face down on a rimmed baking sheet or glass baking dish; if you like you can wipe a little oil or butter on the cut edge so it doesn’t stick as much. Some folks like to add a little water to the dish to help ‘steam’ the squash; I’ve done it both ways (with and without water) and it works fine. Bake about 30 to 40 minutes, until nice and soft (if you open the oven and reach in carefully, with an oven mitt on your hand, you can gently squeeze the squash to see if it is soft. When it’s soft, when it gives a little bit under that squeezing, it’s done). Remove from oven, turn face up and serve. Tastes great with a little butter and salt. Eat by scooping flesh out of shell with a spoon!
Another way to cook it is face up: sometimes I’ll do it this way instead. Arrange cut squash halves in a glass dish face up. Here I’ll add some water to the dish under the squash. Score the inside surface of the squash in a kind-of diamond pattern, then add a dab of butter and a small spoonful of brown sugar, maybe a sprinkling of salt. Now bake, like above, and serve when soft and yummy!
Collards and Rice
“This quick combination keeps all the nutrients in one pot.”
2 C chicken broth
Boil broth; add rice, butter and salt. Stir once, add collards by handful, stirring constantly. Cover, bring to a boil, reduce heat and cook until rice is done, about 20 minutes. Season to taste.
*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.