you want to make an apple pie from scratch, you must first create the
- Carl Sagan
Whats in the Family share:
Broccoli or cauliflower
Cooking greens (chard, red Russian kale or collards)
Strawberries (2 - 3 baskets)
and in the Small share:
Cooking greens (see family share)
Strawberries (1 - 2 baskets)
(some items in small share may be less in quantity than in the family
... and if you have an extra-fruit option:
3 more baskets of strawberries!
Sat. June 4 Permaculture workshop #1 - Water mgmt; swale design/construction
Sat. June 18
Summer Solstice Celebration, field tours 2-5pm, celebration 5-9pm with
Kuzanga Marimba again!
July 29, 30, 31
Children's Mini-camp, Friday eve. to noon Sun. (curious? see details in
2004's Week 15 newsletter!)
Sat Aug 6
Permaculture workshop #2 - Design methods; ecological observation and
Sat. Sept. 24
Fall Equinox Celebration
with the Banana Slug String Band!
Sat. Oct 8
Permaculture workshop #3 - Polycultures & agroforestry; food forest
design and installation
Sat. Oct 22
Halloween Pumpkin Pallooza
Farming and my 8-month-old
daughter Elisa have one thing in common: they make you give up any attempt
to control time. Elisa, who has no concept of past and future time, understands
the world in the moment. She will express what she feels in the moment
whether it's discomfort from teething or joy when she plays with her brother.
She will express it without delay of thought, with spontaneous sounds.
Spending time with Elisa is like entering a time capsule where everything
becomes secondary except what's immediately at hand.
With plants, the most valued skill among gardeners or farmers (and probably
least mentioned) is that of waiting. In today's world we constantly try
to do things 'to save time,' whether it's getting up early, driving faster,
or even skipping meals. Walking the fields I half-jokingly urge plants
to speed along "Come on, hurry up, grow faster!"
thinking how we all eagerly wait for tomatoes, corn, melons and cucumbers
to show up on our plates. We rush from one thing to the next perpetually
poised to seize the future. Plants are different. We can't force them.
To respect nature is to respect the natural cycles rather than expect
nature to meet our schedules. Plants will not be hurried along, they will
take every day and every moment that they require, without thought of
future or past. To be impatient is to insist that things be different
than they are. Eating with the seasons is an act of attentive waiting,
understanding what is happening all around you, and acknowledging all
the preparations that have gone into growing the food before it reaches
your plate. - Tom
Notes (and more) from Farmer Tom
strawberry patch is starting to really come into full production just
in time for our first week of Extra Fruit options! Just to clarify, we
are growing three different varieties of strawberries: Camarosa, Seascape
and Camino Real. Seascape is our tried and true variety, of which we have
planted by far the largest amount (80%). Camarosa is a popular variety
in the area, and stands out for its high yield both early and late in
the season. Camino Real is a new variety which is everbearing and was
recommended for both appearance and flavor, so we're giving it a try.
I'll try to get Debbie to take some pictures of the different types and
post them on the website so that you can match the ones in your shares.
Another important thing to note is that since we pick our berries as ripe
as possible to maximize flavor, there is always a chance that some may
be bruised or show the first signs of deterioration. We feel that this
risk is preferable to members receiving under-ripe, less flavorful berries.
Last week we had to pick in the rain, for example, so some of these berries
may have developed mold if not consumed quickly.
Volunteers: we are ready. We mentioned that some members could
work helping to pack shares in trade for a discount on share cost, and
have a small list of willing workers. For now I would like to organize/dedicate
Friday for volunteers to help pack. If you're not already on the list
of volunteers, and want to be, please call the office and we will contact
you in the next couple of weeks. This is also a chance to spend more time
on the farm and experience how all the goodies get into the weekly shares.
Children are welcome, but with adult supervision only. We cannot be responsible
for children on the farm and keeping track of their whereabouts.
Continue spreading the word. Please continue spreading the word
about our CSA. We especially are looking for increased membership at this
year's many new pick-up locations (and can start new ones too, but only
if there is enough interest). There has been great momentum in this year's
membership and we'd love to keep it going. Thanks to you all for your
Special Discount at Elkhorn
Native Plant Nursery for our CSA Members
local nursery offers many native plants and supports sustainable gardening
and farming efforts throughout the Monterey Bay area. [As an example,
the farm will receive special discounts for a native hedgerow we are planning
to plant this year.] Save an extra 10% off regular and sale prices. The
nursery has locations in Moss Landing and Soquel, with a big spring sale
going on now through June. For more info go to www.elkhornnursery.com
or call (831) 763-1207. For the discount, just mention your Live Earth
Farm CSA membership and that you read about it in our newsletter. Locations:
Moss Landing (1957 Hwy 1; Fridays year round plus Sat. May 7 and Sat June
2, 8am-4pm.) and Soquel (3621 N. Main St.; Mon-Fri 8am-4pm all year).
Goat Milk and Cheese
again, Summer Meadows Farm will be offering shares in their milking goats,
and in exchange you can receive a weekly delivery (through our CSA) of
raw goat milk, and artisan goat milk products: yogurt, buttermilk, kefir,
chevre and/or ricotta. Contact Lynn Selness at 831.786.8966 (home) or
831.345.8033 (cell - only use if no answer at home please). Lynns
goats are loved like her own children, milked by hand, and all cheeses
and preparations done by hand. 1 gallon of milk per week (or equivalent
in combination of items) for 4 weeks is $75. This is good stuff folks!
Ask anyone who did this last year. Supplies are limited, and will be sold
to interested members on a first-come, first-served basis. Debbie
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Thanks go out to member Jill McCoy of Willow Glen for her rich full contribution
this week! If you think you'd like to try your hand at contributing to
'What I'd do..." drop me a line and I'll put you on the schedule!
What I'd do with this week's
by Jill McCoy of Willow Glen
I was growing up in the 50s, my father ate only three vegetables:
canned corn, stewed tomatoes and iceberg lettuce with no dressing. Anything
different was just too different. I think Dad would find our weekly bounty
absolutely subversive! And arent we lucky to have it?
CARROTS. Now that Im getting quite a stockpile, Im going to
juice them with some limes from our tree. Maybe Ill add some pineapple
or apples or grapefruit. These carrots make incredible juice! You can
make carrot bread with the pulp. Ill use some of them in a broccoli
salad or black lentil soup (see recipes below).
STRAWBERRIES. Ill be drying mine again this week. Theyre a
great snack; also fabulous in cereal, especially muesli.
FAVA BEANS. Ill take Toms suggested preparation one step further:
boil shelled beans 1-2 minutes in salted water. Mean-while, sauté
chopped green garlic in olive oil. Add some red pepper flakes and 2 anchovies
(I actually use a good-sized squirt of anchovy paste because I dont
usually have just 2 anchovy filets handy.) Skin the favas and add to the
pan. Stir to blend and serve with grated Parmesan and freshly ground pepper.
I may accompany this with brown rice or pasta.
RUTABAGA. If I roast a chicken this week, Ill make this while the
oven is on:
Root vegetables with gnocchi
Roast diced rutabagas with other root vegetables (carrots, turnip, potatoes)
drizzled with olive oil and sprinkled with coarse salt; add cooked gnocchi
(potato dumplings) and serve. Maybe add some fresh thyme or rosemary.
Note: rutabagas and carrots are denser than potatoes, so they take longer
to cook. Make the potato chunks larger, or cook separately and combine
BEETS. Depending on whether its salad or soup weather this week...
Beets in Salad
Roast, peel and slice onto a bed of arugula with toasted walnuts and bleu
cheese (use a basic vinaigrette or a Dijon vinaigrette)
Black Lentil Veggie Soup
Cook black lentils (can be found at Whole Foods) in water or stock with
vegetables (diced beets, potatoes, carrots, onions, garlic, plus other
veggies if desired, like fennel, kohlrabi, zucchini). Add ground cumin
and turmeric to taste. Throw in some leftover diced chicken, if you want.
Serve garnished with a squirt of lime and a dollop of plain yogurt. Garnish
CAULIFLOWER. An Italian friend of ours gave us this recipe, and it made
my an-chovy-hating husband a devotee of the salty little fish: Sauté
a few cloves of garlic in a generous amount of olive oil. Add 1-2 cans
of anchovies; stir to break up. Throw in red pepper flakes to taste. Pour
over cooked, drained rigatoni and cauliflower; toss to blend thoroughly.
Top with bread crumbs and capers.
BROCCOLI. If we get a lot and we have nice fat stems, Ill make Broccoli
Salad: peel and shred broccoli stems. Peel and shred some carrots.
Mix with raisins and diced apples. Make a coleslaw-style dressing of mayo,
cider vinegar, honey, salt, pepper. Top with toasted walnuts or sunflower
seeds. (Ill cook the broccoli tops separately for another meal.)
CHARD, KALE OR COLLARDS.
Curried greens and tofu
Sauté tofu cubes in peanut oil* with chopped onion and garlic.
Add chopped, cooked greens. Stir in a cup or so of chicken broth and some
red curry paste (a little goes a long way). Serve over curried rice. Garnish
with some chopped peanuts. (*Whole Foods has a roasted peanut oil that
packs a lot of flavor.) Cilantro would also be a good garnish for these
to have fun with vegetables: I would recommend getting a couple of appliances:
a juicer and a dehydrator. The juicer can do great justice to your carrots,
tomatoes, and lots of other vegetables and fruits. And I keep the dehydrator
handy and try to do a couple trays whenever I can: strawberries, pears,
pineapple, apples, blueberries, apricots, peaches, cherries, plums, persimmons,
tomatoes, guavas, figs, kiwis even zucchini. Just clean, trim,
slice and put in the dehydrator. (Using the mesh screens makes removing
the slices easy.) I hear you can also use a convection oven to dehydrate.
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.