" We began as a mineral. We emerged into plant life
and into animal state, and then into being human, and always we have
forgotten our former states, except in early spring, when we slightly
recall being green again. "
Greetings from Farmer Tom
My interest has always been in opening the farm to the community – especially to the younger generation – to allow for opportunities where barriers to reconnecting with the natural environment can be dismantled. This year, we are excited to add a Teen Adventure Camp to our regular seasonal events. It will be a 5-day Camp here on the farm for teens/young adults (between 12 to 17 years of age; kids only, no parents!), from Tuesday July 10th, to Saturday July 14th. The Camp is limited to CSA members, and to no more than 10 children. It will be a working exploration, experiencing life on the farm and surrounding environments. There will be harvesting, planting, milking, baking, weeding, watering, driving or riding a tractor, washing, packing and selling vegetables, and discovering the magic of growing nourishing and delicious fruits and vegetables. Although this can be a strenuous experience, there will be plenty of free time to relax, play, and socialize. The camp will end with a dinner celebration prepared by the campers (parents welcome to join!) on Saturday afternoon. The cost is $350 per teen, all included. Discounts are available. Please contact Tom directly at (831) 760-0436 if you are interested and would like more information.
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A week or so ago I got an email from a brand new member; she said she didn’t get any garlic or chard in her share. Many of you asked 'the garlic question' (as I've come to call it), and have since learned that if you got something that looks like leeks, those’re green garlic. I described the chard to her too, and asked whether she got any green leafy veggies with colored stems (which range from white and yellow to orange, pink and red). Her reply just had me smiling the rest of the day:
Err... We're laughing at ourselves right now. I just took a look at the pictures on your website. Yes, it appears we did receive
the green garlic - it made a fabulous leek and chicken fricasee. |
And even more bizarre and hilarious, the chard turned into some wonderful "rhubarb" tarts. Delicious with lots of brown sugar and a sprinkling of flour!
Well, we're new at this. Adventures in vegetables! I'm having lots of fun discovering creative ways to use them (even more creative than I suspected!) :-).
Let me know if you’d like the “rhubarb” tart recipe! ;-)
|So, for any of you who see many new and strange veggies
in your shares: a) you are not alone, and b) (as our adventurous member
above discovers) recipes for many things are more flexible and forgiving
than you might think! (And just for fun, I’ve included her recipe
in the recipe section below.) – Debbie |
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The fava or bell beans we grow as a cover crop are not the edible kind, but their close cousins, the commonly known “broad beans” are. They are much larger, fat and oval. The favas we eat are highly regarded among people living in countries once part of the Egyptian, Greek, and Roman world. Fava beans, a kind of shell bean, are not as well known in America. When they come into season in Italy, Romans go on countryside picnics where they feast on raw fava beans with cold white wine. The beans are spread out on newspaper, shelled, and sprinkled with Romano cheese. One of the more tedious aspects of preparing fava beans has always been shelling and peeling them. The naked little beans are worth the trouble, but you still wind up throwing out about two thirds of what you started out with. This year, like last, we are fortunate to again have a large enough acreage of favas planted that we can start harvesting them young and immature (see photo), which means you can cook them whole (see Debbie’s recipes below). In the next few weeks they will size up to where you no longer want to eat the pods anymore, but for now, just eat them whole and avoid the hassle of shelling.
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by Lynn Selness of Summer Meadows Farm
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Greetings CSA members and friends of the Live Earth Farm. My name is Brian Barth,
and as many of you know, I have been developing the Mataganza Garden Sanctuary
here on the farm, as well as related educational programs over the last few years.
This garden project transcends the production and market aspects of the farm
to focus on the educational, cultural, spiritual, and community aspects of the
vision we hold here. We've hosted dozens of interns and volunteers over the last
couple of years and recently completed a year-long Permaculture Design Course
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Kale, and/or other greens
Boil a large pot of salted water. Clean Kale leaves, and dunk in boiling water for 5 minutes (less time if Kale is young, and for other greens). Greens should be cooked, but not mushy.
While greens are being prepped, lightly roast sesame seeds on stovetop.
When greens have cooked, rinse leaves thoroughly with cool water. Grab greens in fistfulls, and squeeze out as much water as possible.
Put greens in a small bowl, and break apart into individual leaves again as best as you can. Add other ingredients and combine well. Taste for balance of flavors, and adjust.
Put sausage in a large, heavy skillet. Add ½ cup water, cover and put over medium high heat. Cook 5 minutes. Uncover and cook 5 to 6 minutes longer, until water evaporates and sausage is light browned and has no pink in the center. Lower heat when water evaporates completely and turn sausage once or twice to brown evenly. Set aside. When cooled slightly cut into I inch pieces.
While sausage cooks, put oil in a 12 inch sautepan or Dutch oven over medium heat. Saute onion and garlic until softened slightly. Add greens and stock. Increase heat to high. Add beans, salt & pepper to taste and hot pepper flakes, if desired. When mixture comes to a boil, stir well, cover and reduce heat to medium. Add sausage pieces. Cook about 4-5 minutes.
Farrell's Braised Red Cabbage
Add all ingredients to a Dutch Oven. Bring to a boil and stir to dissolve sugar. Reduce to simmer, cover and cook about 30 minutes, or until it is as crunch or soft as you like. We like it somewhat crunchy. This is good served hot or cold and keeps quite a while in the refrigerator.