|1st Harvest Week||March 27th - April 2nd, 2006||
|Want a printable copy of this newsletter? Click here for a pdf file of the paper version.|
good gardener always plants three seeds – one for the
grubs, one for the weather, and one for himself.”
Whats in the Family share:
and in the Small share:
... and if you have an extra-fruit option:
Aug 25, 26, 27
Sat. Sept. 23
Sat. Oct 22
We are excited to start a new season; the Earth, although somewhat slower than usual, has woken and returned life to its surface, the farm is covered with a lush green blanket of cover crops, the orchard is blooming, our greenhouses are filled with seedlings, and everyone is ready to start another seasonal dance of growing, sharing, eating, and celebrating nature's abundance and generosity. Welcome to our 11th farming season!
Planting seeds is an act of trust – a trust that nature, no matter how unpredictable, will provide us with sustained nourishment. Your box of vegetables is more than just its content of earthly gifts. You have decided to participate in a seasonal relationship that is directly woven into the life of our land, its people, plants, animals, and soil. In this partnership we journey through the upcoming season sharing both the risk and bounty inherently involved in growing food. You may not see yourself as a revolutionary, but as a CSA member, you have made a fairly radical choice. The food you receive is not a commodity or conventional off-the-shelf type business transaction. The bunch of chard, the baby leeks, the beets or carrots you will eat is a choice where together we the farmers and you the "eaters" want to support and honor the earth, our health, and the pleasure of eating delicious flavorful food close to home. I invite you to see the farm as an extension of your backyard and take the opportunity to learn who the people are that grow your food and discover the land that fills your weekly shares with its nourishing surprises. As Michael Abelman says in his book Fields of Plenty, “Even though people will always need farmers, the more people can participate in and question their food system, the more they will benefit.” As members of this farm, you support a way of farming where "organic" goes way beyond that ‘seal of government approval.’Throughout the season we welcome you to come visit and get to know the farm. And if you're ever interested in helping out at our various farm events, please don’t hesitate to let us know. Every year we host and facilitate community events such as our seasonal celebrations, workshops, mini-camps, school visits, retreats, field work days, farm dinners, and other activities such as canning, food drying and bread baking here on the farm. To find out more about this year’s activities see our ‘Calendar of Events’ (in newsletter, below, and also on our website). Spring is here and we hope to see you all here on the farm this season!!! - Tom
Field Notes from Farmer Tom
Start thinking dry-weather thoughts. We are beginning this season with a challenging weather pattern: cold, icy, and lots of rain. As I am writing this newsletter, another storm system is moving in. So please hold off with you inquiries just yet about when we'll have tomatoes... they are growing beautifully in our greenhouse right now and eager to be planted out, however the soil is still too wet and muddy to do this so we must wait. This is also true for our summer squash, peppers, potatoes, and eggplants. Also, for the first time in our CSA’s history, we will be starting the season without strawberries in your shares. The plants are healthy and vigorous, but the berries are still mostly green, slowed in their normal progress by the cooler, wetter weather (and the hail and snow that fell a couple of weekends ago!). Typically we would have had strawberries in your first share, however the present weather has set us back by about 1-2 weeks. Look for them soon! This week the lettuce and fennel in your share is from Lakeside Organic, from a field of theirs which is planted immediately adjacent to ours. Their crop right now is more mature than ours, so we have arranged to harvest from their fields for this week’s shares. The ‘brassica florets’ in your share are actually from a variety of crops that are sending out their side shoots; so it will be a mix of kale, collards and broccoli florets. I would cook them just like you would broccoli raab – just barely steamed or sautéed. Lastly, looking into the uncertain future (i.e. weather permitting!) you will see arugula, radishes, mustard greens, broccoli, cauliflower, and green garlic... and by the middle of April there should be lots of delicious tender fava beans.
13 Moon Permaculture Design Course
As part of our on-going educational programs, we will host the first ever Permaculture Design Certification Course at Live Earth Farm beginning April 8th. It's not too late to sign up for this educational and inspiring course for those seeking to go more deeply in the process of applying the principles of ecology to how we grow food, provide for energy needs, construct dwellings, and organize our communities in a sustainable way. The completion of this 12 month course (held at the farm on the second Saturday of each month) will result in a Permaculture Design Certificate, and participants will come away with the tools and many practical techniques for evolving a more just, sacred, and sustainable world. Brian Barth and Collette Streight will facilitate the course along with guest instructors including Larry Santoyo, Tom Ward, Dave Henson, Kevin Danaher, Weston Miller, and Lydia Nielsen. Call Collette Streight at 831-469-3147 or email her at email@example.com for information and to register. For more information on the course and on the Mataganza Garden Sanctuary – a special educational garden and sacred grounds located at the farm that will host this course – go to the farm’s website at www.liveearthfarm.net and click on ‘Education and Community Outreach Programs.’
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Hooray! Tom has finally grown golden beets for us! You can make this salad with either color of beets, but if you save some beets until the following week (they keep for weeks anyway), we’ll be alternating them in your shares (whoever got golden beets will get red beets the following week and visa versa) and then you can make it with both.
beets (golden and red)
Heaven and Earth
“There's a German dish called Himmel and Erde – Heaven and Earth – that's perfect for folks who like solid, homey cooking; The proportions are up to the cook. All it is, is cubed potatoes cubed turnips and sliced apples cooked separately until just tender and then mashed very lightly together. Leave the mixture a bit lumpy and add salt, pepper, minced cooked bacon and chopped onion softened in the bacon fat. Sounds terrible, tastes delicious.” Note from Debbie: I tried this recipe using rutabaga instead of turnips and it was indeed yummy!
Mashed Rutabaga (instead
The Brassica Florets
*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.