|3rd Harvest Week||April 10th - 16th, 2006||
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best way to predict the future is to invent it.”
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
Never enough beets!!! “Beets again?” you might ask when you look inside your box this week, but one bunch almost doesn't seem like enough to me. Last week with 8 beet roots (4 golden and 4 red) I made this finger-licking delicious beet salad, which both Elisa (our 19 month old) and I (42 years young) gobbled up... with our fingers! With a pressure cooker, in less than 15 minutes the beets are soft. Then under cold running water (so I don't burn my fingers) I slip off the skin, quickly chop the beets into pieces, throw them all in a bowl, add olive oil, a little salt, a good sprinkling of balsamic vinegar, a little bit of honey and a touch of mustard, stir it all up and you have a delicious warm beet salad. I knew I scored when Elisa approved of my dish. "Yummy, yummy!" she said, which means "I want more!" and her beet-stained grin turned all the bad weather into sunshine.
This week the raindrops will keep falling on our heads and fields; my neighboring farmer, Bill Peixote of Lakeside Organic Gardens, remembers the 1983 El Niño year as being similar – March and April were a solid downpour that year, he said. The only difference between then and now is that no meteorologist has attributed this year to an El Niño effect; maybe it's the “El Globo Caliente” (Global warming) effect. Balancing economics and biology is at the heart of what is so challenging about farming. Every season is different: the weather, the prices, the soil, the crops... they all have their cycles. Sometimes they're more abundant, sometimes less. Farming is a matter of trust and faith in nature. As organic farming pioneer, Denesse Willey of T&D Willey Farms, is quoted in Michael Abelman's recent book 'Fields of Plenty' as saying, "To plant a seed and believe that it will germinate, out-compete weeds, bloom, set fruit, and be harvested and sold at a fair price is a great leap of faith."
The truth be told, it's all about SOIL! A recent article in the San Francisco Chronicle comparing the nutrient value of organic versus conventionally grown produce was sent to us by one of our members, Susan Schaefer, and written by another of our members, Deborah Rich. Thanks, Susan, for sending it to us, and thanks Deborah for writing it! It brings into the limelight what organic and sustainable farming advocates have always been saying (and most of you all know), that organically grown food is significantly higher in essential nutrients than conventionally grown food. It is now recognized that "the fruits and vegetables our parents and grandparents ate were more nutritious than the ones we feed our children today." Studies show that many conventional, so called "modern" methods of farming have depleted productive soils by overuse. Sterilized and contaminated by pesticides and synthetic fertilizers, the soil life is reduced, limiting the microorganisms' activity, which in turn limits the nutrient and mineral availability to the plants... and ultimately to all of us. Results from studies quoted in the article, indicate that important nutrients such as vitamin C, magnesium, and antioxidants were almost 30% higher in produce coming from organic farms than in produce from conventional farms. [If you would like to read the full text of this excellent article, we have re-printed it on our website, with Deborah’s permission. Go to our www.liveearthfarm.net and click on “interesting stuff” in the left-hand sidebar.]The foundation of organic farming is to improve and sustain the health of the soil. Spreading compost, rotating crops, adding soil amendments such as gypsum, lime, and rock dust, growing cover crops, and reducing soil erosion are some of the common soil building practices on organic farms. Soil is alive and should be treated as a living organism. Every cubic inch of organic soil teems with billions of microorganisms that play many different parts in the soil's cycle of fertility. Worms, ants, termites, springtails, protozoa, fungi, bacteria ranging from the visible to the unimaginably minute perform important functions which drive most of the activity in the soil and specifically the transfer of nutrients to the plant. To stress the importance of soil, David Suzuki gives one of my favorite and most vivid descriptions in his book Sacred Balance: "Imagine a giant tomato with a diameter of 70 meters (210 feet) but skin no thicker than that of an ordinary tomato. That thin outer layer corresponds to the fine wrapping of soil that covers the surface of our immense planet. The constant renewal of life on Earth occurs in that thin layer, we, like all other terrestrial life forms, depend on it, directly or indirectly, for our food." - Tom
Raw Goat Milk and Artisan cheeses
“I heard I could get raw goat milk (and yogurt, kefir and cheeses) with my Live Earth Farm CSA share. Is that true?” A qualified yes. You do not purchase your goat milk share through Live Earth Farm (like you do the eggs). In fact, you don't purchase 'milk' at all – you purchase a share in a goat for the season and your goat is milked for you, and then your milk is delivered to you along with your CSA share. Here's how it works. As in years past, Lynn Selness of Summer Meadow's Farm is offering shares in her milking goats, so that you can get fresh, raw, delicious goat milk and hand crafted yogurt and cheeses delivered through our CSA. Lynn has twenty does this year (2006).
All of Lynn's goats are Nubian, not only a beautiful breed of animal, but also known for the rich butterfat content of their milk. "Their milk is so healthy," she says. "Dairy sensitive babies and lactose intolerant people can drink this milk without problem. The size of the fat molecules in goat's milk is the closest to human mothers' milk of any other milk. People and their children with health problems have been drinking this milk and doing so much better in no time. I am so thankful to hear these people's stories, people getting healed from my (goats') milk. This makes me so happy!" Debbie (Live Earth Farm's CSA coordinator and recipe maven) has been up to Lynn's farm on the side of Mt. Madonna and can attest to the fact that these are the most pampered, loved and cared for goats. If you know anything about dairy, you know that a contented animal makes a huge difference in the flavor of the milk.Goat milk shares are all coordinated through and paid to Lynn directly, so don't contact the farm about 'wanting to sign up' for it. Please call Lynn at 831.786.8966 and she will give you all the details. Like in past seasons, the goat milk shares will be delivered to your CSA drop-off (in well-insulated ice chests) and noted on the member checklist. Lynn says to remember that her supply is limited, so orders will be filled on a first-come, first-served basis.
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
What about the mint?
*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.