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Live Earth Farm (Com)Post
12th Harvest Week, Season 15
June 14th - 20th, 2010
in this issue
What's in the box this week
Letting Others Inspire
It's Time to Celebrate the Start of Summer
Upcoming Harvests
Lamb Butchering Workshop
Shared Recipes
Notes from Debbie's Kitchen (recipes!)
2010 Calendar

" Life accepts only partners not bosses "
 from "a simpler way" by  M.J. Wheatley and M. Kellner-Rogers

What's in the box this week
Content differences between Family and Small shares are in red; items with a "+" in one size share are more in quantity than in the other. For any items not from our farm, we will identify the source in parentheses. Occasionally content will differ from this list (typically we make a substitution), but we do our best to give you an accurate projection.

Family Share
Mix of Baby Asian Greens (Tatsoi & Pac Choi)+
Beets+ (red ace)
Kale (Red Russian or Lacinato)
Collard Greens
Lettuce (Romaine Hearts and Bibb Lettuce)
Radishes French Breakfast
Strawberries (one or combination of Camarosa, Albion, or Seascape)
Summer Squash (Mix of Yellow and Green)

Small Share

Mix of Baby Asian Greens (Tatsoi & Pac Choi)+
Beets (Red Ace)
Collard Greens
Kale (Red Russian or Lacinato)
Lettuce (Romaine Hearts and Bibb Lettuce)
Radishes French Breakfast
Strawberries (one or combination of Camarosa, Albion, or Seascape)

Bread Option
This week's bread will be plain rye

Extra Fruit
5 baskets of Strawberries

Fruit Bounty is 'on' this week (floating week #6 of 15)
5 baskets of Strawberries

Letting Others Inspire

Lacking the necessary inspiration and time to write this weeks newsletter I came across a poem by Gary Nabhan (a well known author, lecturer, ethnobotanist and local foods activist) which Debbie posted in one of last year's winter newsletters. The author read the poem at a workshop, Debbie attended, called Renewing America's Food Traditions. Debbie felt so inspired at the time that she had to share it with all of you. After reading it myself again it truly reflects the spirit of CSA farming and as Debbie said:"... it so aptly conveys why we're here, why we're doing what we're doing - why you're doing what you're doing, in participating in our CSA..."

The title of the poem uses an uncommon term known as "terroir".  A quick search yielded a pretty good definition of the term: "...Terroir comes from the word "terre", in English meaning "land". Terroir was originally a french term in wine, coffee or tea, used to denote the special characteristics that geography bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the manufacture of the product."

With every share you receive and prepare your meals with we are connected by a common, shared, and very much alive "farm terroir". I hope you enjoy the poem.

A Terroir-ist's Manifesto for Eating in Place
by Gary Nabhan, January 2007

Know where your food has come from
through knowing those who produced it for you,
from farmer to forager, rancher or fisher
to earthworms building a deeper, richer soil,
to the heirloom vegetable, the nitrogen-fixing legume,
the pollinator, the heritage breed of livestock,
& the sourdough culture rising in your flour.

Know where your food has come from
by the very way it tastes:
its freshness telling you
how far it may have traveled,
the hint of mint in the cheese
suggesting what the goat has eaten,
the terroir of the wine
reminding you of the lime
in the stone you stand upon,
so that you can stand up for the land
that has offered it to you.

Know where your food has come from
by ascertaining the health & wealth
of those who picked & processed it,
by the fertility of the soil that is left
in the patch where it once grew,
by the traces of pesticides
found in the birds & the bees there.
Know whether the bays & shoals
where your shrimp & fish once swam
were left richer or poorer than before
you & your kin ate from them.

Know where your food comes from
by the richness of stories told around the table
recalling all that was harvested nearby
during the years that came before you,
when your predecessors & ancestors,
roamed the same woods & neighborhoods
where you & yours now roam.
Know them by the songs sung to praise them,
by the handmade tools kept to harvest them,
by the rites & feasts held to celebrate them,
by the laughter let loose to show them our affection.

Know where your foods come from
by the patience displayed while putting them up,
while peeling, skinning, coring or gutting them,
while pit-roasting, poaching or fermenting them,
while canning, salting or smoking them,
while arranging them on a plate for our eyes to behold.
Know where your food comes from
by the slow savoring of each and every morsel,
by letting their fragrances lodge in your memory
reminding you of just exactly where you were the very day
that you became blessed by each of their distinctive flavors.

When you know where your food comes from
you can give something back to those lands & waters,
that rural culture, that migrant harvester,
curer, smoker, poacher, roaster or vinyer.
You can give something back to that soil,
something fecund & fleeting like compost
or something lasting & legal like protection.
We, as humans, have not been given
roots as obvious as those of plants.
The surest way we have to lodge ourselves
within this blessed earth is by knowing
where our food comes from.

It's time to celebrate the Start of Summer
Over the last 15 years, the Summer Solstice Celebration here on the farm is always a beautiful expression of community honoring the nourishing connection with the land and each other. For farmers, the beginning of summer is not the beginning of vacation but just a pause to take a short breather between all the hard work already put in and
the big harvest ahead.


I'd like to invite everyone to join us here on the farm this
Saturday, June 19th, from 2-9PM to celebrate the Summer Solstice.  

Schedule and Important Information about the event 

-Remember our Solstice Celebration has always a Pot-luck Dinner, so bring your favorite dish to share.  

-Parking: Please follow the signs, this year we will have two parking areas, one at 172 Litchfield Lane, main farm entrance and an overflow parking area at 1275 Green Valley Road.

Farm tours with Farmer Tom: 2:00, 3:00 and 4:00 PM
Tractor ride to visit the fields, orchards and the farm's renovated redwood barn.  Learn about our growing practices, the crops, and how our produce makes it from the fields to your dinner plate. Your chance to meet the Farmer himself, bring your questions, stories, and don't be shy to give feedback. Come early to get a seat!

Self-guided walking tour - (map will be provided):
You are welcome to arrive early (12 noon) and walk the farm. Bring a picnic lunch  and visit at your own pace the animals, the children's garden, our Solar and Permaculture Areas, our Native grass and Hedgerow planting and other self-explorations listed below

Encouraged self- explorations

U-pick Strawberries (please bring your own containers- all afternoon

Farm Equipment demonstration area - all afternoon

Strawbale Climbing Fort -all afternoon

Animal Visiting Areas: chickens, goats and sheep - all afternoon

Children Games and Activities 2PM -5:30PM

- Scavenger Hunt
- Tours of the farm animals,
- Strawberry chocolate dipping,
- Face painting,
- Ice-cream making,
- Pop Corn chucking and popping and more...

IMPORTANT: Please bring your own bags, i.e. tote bags, to take part in the scavenger hunt.

LEF Discovery Program with Jessica and Taylor: Visit our education garden and become more familiar with our ongoing educational programs as well as future efforts currently being developed.  (all afternoon)

Baking bread and pizzas in the Farm's traditional wood fired cob oven.
We will have some dough on hand but I encourage you to also bring your own yeast or sour-dough to bake with. (2-4:30PM)

Milking and Cheesemaking workshop
Participate and learn more about goat husbandry, milking and basic cheese making techniques. (2:00-4:30)

Music with Kuzanga Marimba and Community Potluck Dinner:  Starts at 6:00 to bring us all together for the pot-luck dinner and continues from 6:30-9:00PM

                         Kuzanga Marimba  6PM- Sundown
Reminder, please don't forget to bring a dish to share for the Potluck!!

                    Solstice Celebration - the nitty gritty

<> how do I get there? (on our website www.liveearthfarm.net))
***save gas and the environment and carpool if you can! Try the Friends of LEF Yahoo Group for finding carpool buddies if you don't know other members in your area***
<> when should I get there? Come before 12 and enjoy the farm on your own before the crowd arrives. Activities will happen between 12 and 5:30pm, Kuzanga begins playing around 6:00, then we break for our traditional potluck around 6:30pm. After the potluck, Kuzanga continues to play, and then we light the bonfire at dusk.
<> do I need to make a reservation, or let you know I'm coming? No.
<> what is the cost? There is no cost; all we ask is that you bring food to share in our potluck.
<> what else should I bring? We encourage you to bring your own picnic plates and utensils in order to minimize unrecyclable garbage. We will have a washing station, where you can rinse them when you are through eating. Also, bring a blanket to picnic on, and it gets cool in the evening so don't forget sweaters and jackets.
<> can I bring someone who is not a member of the CSA? Yes, certainly! All friends of the farm are welcome! Just remember to bring food to share in the potluck!!

Field News - Upcoming Harvests and Crop Reports

With the start of Summer there is a gradual shift in the fruits and veggies you'll see in your shares. Trying to Crystal-ball the harvest schedule over the next two months I see freshly dug potatoes next week, the following week bunches of green and purple basil, green scallions, and the green beans I am guessing, the first week in July. Green beans are sown every 7-10 days starting in early April. Currently we have 6 successive plantings all at different stages of development, some are just germinating others are already blooming, so once the harvest begins we should have them every week. My guess is that Cucumbers will make their appearance by mid July together with the first eggplants and peppers. In the meantime we'll continue to have a staple supply of greens, more Napa Cabbage and a few weeks of beautiful Radiccio. This weeks Avocados come from Steve Marsilisi who has an organic orchard here in Corralitos, and I am happy to offer them, since last year his crop was very small due to a heavy frost the year before. He'll have lots of Haas later in the season, right now they are Bacons which are not as creamy but lighter in texture, tasty, and great to spread on almost anything.

Given the wet spring, many of you probably wonder how those early tomato plantings held up. We held the Late Blight at bay and the plants are growing nicely, all have started to flower and many have small green fruits. With enough warm weather we might see the first tomatoes in our shares by mid July. 

Fruitshares will get blackberries or raspberries in their shares next week, early July the first plums should start to ripen, and yes I will stick my neck out that we will have a few apricots for the fruit shares -only. Due to a terribly wet spring, where rain pelted the blooming apricot trees over the course of the the entire flowering period, I can safely say that this year we have  almost a complete crop failure. This means that our popular Apricot U-pick, scheduled for July will be canceled.  By late July beginning of August our first Melons melons will be ripe just as we enter the pear and apple harvest. Oh, wow, that was fast, summer is almost over...:-)  

Lamb Butchering Workshop

Live Earth Farmand Leon Vehaba, of Everett Family Farms
invite you to a Lamb Butchering Workshop

 Featuring:  Dror Vehaba, master butcher with over 30 years experience
Saturday, June 26th
10 am - 3 pm
At Live Earth Farm
172 Litchfield Lane, Watsonville
Leon and his father will lead you through the entire process of
slaughtering and butchering a lamb. In this workshop, you will learn
about the timing, tools needed, sanitation requirements, and the
various cuts of lamb meat. This will be an intimate workshop (12
people maximum) in which each participant will have the opportunity to
take part in the slaughter and/or butchering process.
Space is Limited! Please RSVP by June 23!
Molly: (646) 623-6137 or molly_culver@hotmail.com
$40 per person
includes light refreshments!

Shared Recipes
Thank's to Graciela for sharing these these traditional recipes, passed down to her, from her ancestral home town in Michoacan-Mexico.
I hope some of you still have fava beans stored from last week or the weeks before that!  -Tom

In her e-mail, Graciela gave a brief background about the recipes, she explains: " My mother still remembers when her mother would make fava bean filled tortillas for my grandfather to take when he worked the land in Purepero,  Michoacan in 1940's.  Both recipes can be served with tortillas, bread or a bowl of beans if you are going carb free.  Heat up the tortillas and then you can have taquitos de habas, taquitos de espinacas con queso fundido and a fresh glass of micro green juice or strawberry ice water.

(Fava) Lima Beans
habas sin zapatos (fava beans without shoes) recipe

2 tsps olive oil
one garlic stalk diced
one small onion diced
1/4 tsp cumin
1/4 tsp pepper
1 pinch of salt
peel the fava bean
peel and sliced carrots

Pour olive oil in pan and make sure it is on a medium flame
Add diced onion and allow for it to caramalize, add the garlic stalk diced and let the garlic become translucent.
Add cumin, pepper and a pinch of salt to taste. Add the fava beans to the mixture and the carrots.  Let the fava beans brown on side. Let cover the pan and put on low heat for 10 to 15 minutes.  Warm the tortillas over a comal or pan and serve as taquitos, accompany this dish with bread or a bowl of beans if you are going carb free.

In the northern part of Mexico, cheese is found in many dishes; this is a recipe my friend Socorro Favela from Durango gave to me.

2 tsps olive oil
one garlic stalk diced
one small onion diced
1/4 tsp cumin
1/4 tsp pepper
3 cups of washed, drained spinach cut into 2 inches in size
1 tsp of butter
3 Tbsp of cream (optional)
1 cup of cheese (mozarella, oaxaca, quesadilla mix)

Pour olive oil in pan and make sure it is on a medium flame
Add diced onion and allow for it to caramalize, add the garlic stalk diced and let the garlic become translucent.
Add cumin, pepper and a pinch of salt to taste.
Add the spinach into the mix or any other greens you'd like to add such as kale next stir, cover the pan put on low heat.
Add the cheese and stir while the cheese melts, the spinash juice will melt.  
My friend who is from Durango always adds three table spoons of cream and 1 tsp of butter  to this step.  You can add it if you have it at home.
Keep stirring on low flame and then cover for an additional 3 minutes.

You can serve this dish with tortillas or soup it with bread.

I miss the alfalfa water one can get in my hometown plaza in Purepero, Mi Pueblo Market and Corporate Mexican Chains try to recreate these but there is no comparison to the fresh homemade drinks.

To drink for hot summer days
Agua Fresca Verde (Green Fresh Water)
2 cups of ice
2 Tbsp of Honey or sugar
1/2 cup of Washed and drain collard greens, chard or arugula
1 cup of water
Take all the items and place in a blender and serve on a hot summer day

As I was serving dinner yesterday, my son Temoc reminded me of the green agua fresca; he said make a salad water like grandma makes it. If you enjoy bitter flavors then you will enjoy this green fresh water but if you don't like bitter then you can go to the strawberry water recipe.

 If you are looking for refreshing way to drink up your strawberries here a recipe
Agua de Fresa
2 cups of ice
2 Tbsp of Honey or sugar
1 basket of washed organic strawberries from Live Earth Farm
1 cup of water
Take all the items and place in a blender and serve on a hot summer day

Notes from Debbie's Kitchen
Click here to go to the recipe database.

Debbie's Kitchen is closed until June 28th.

Visit our website's calendar page for more details, including photos and videos of past events. This is a great way to get the flavor of what it is like visiting the farm!

Live Earth Farm Discovery Program for WEE ONES
3rd Tuesday of every month, 10:30am - Noon
(free for children 0 - 3 yrs; $10 - $15 per adult)
LEF Discovery Program logoMothers, fathers, grandparents, caretakers of any kind... bring the babe in your arms to experience the diversity of our beautiful organic farm here in Watsonville. We will use our five senses to get to know the natural world around us. The farm is home to over 50 different fruits and vegetables, chicks, chickens, goats, piglets, and the many wild members of the Pajaro watershed.

For more information, contact Jessica at the LEFDP office: (831) 728-2032 or email her at lefeducation@baymoon.com.
Happy Girl Kitchen's 2010 Workshop Schedule at LEF
(all workshops are from 10am to 3pm and include an organic lunch, as well as take-home items from what is made that day!)
March 6 (Saturday) - Fermentation (sauerkraut, kimchee and kombucha)
April 10 (Saturday) - Cheese and kefir
June 6 (Sunday) - Cherries and spring berries
July 10 (Saturday) - Apricots, strawberries and blackberries
September 12 (Sunday) - Heirloom tomatoes
October 2 (Saturday) - Pickles

Contact Jordan if you have any questions

Art on the Farm Summer Day Camp!
July 12th - 16th
click here for more information

Community Farm Days Schedule

(All Community Farm Days are Saturdays unless otherwise noted.)
March 20 - Sheep to Shawl
May 29 - Three sisters planting in the field! Help sow pumpkins, corn, and beans (update 5/24: see Event Schedule in Week 9 newsletter)
June 19 - Summer Solstice Celebration and Strawberry U-pick
July 3 - Apricot and Strawberry U-pick
July 12 thru 16 - Summer Celebration Art on the Farm Day Camp!
Aug 28 - Totally tomatoes. From farm to fork, cooking with tomatoes and making farm-fresh cheese. Also U-pick raspberry and tomato day!
Sept 25 - LEFDP Second Annual Fundraiser
Oct 23 - Harvest Celebration and Apple U-pick

Cob Building workshop
June 6th and 13th in Santa Cruz
Sunflower Cob Building of Santa Cruz

Contact Information
farm phone: (831) 763-2448
education programs/school field trips: (831) 728-2032