LEF logo (small)
Live Earth Farm (Com)Post
32nd Harvest Week, Season 15
November 1st - 7th, 2010
in this issue
What's in the box this week
Ghost Farmer lives on... the proof is in the chard
Winter Squash Bounty
When does this season end? When does the next season start?
Not signed up yet?
Winter Shares in Monterey County?
"Every other week" eggs option reminder.
Apples Pears Quince Workshop on the farm - this Saturday Nov 6!
Summer Camp on the Farm: survey
Notes from Debbie's Kitchen [Recipes!]
2010 Calendar

" We area actually educated into believing that nothing is real beyond what we can perceive with our ordinary senses. "
 - Sogyai Rinpoche

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
Apples (Gala) +
Asian green "Green Lance" (a Chinese broccoli hybrid)
Napa cabbage
Red cabbage

Green beans +
Lettuce (Iceberg or red leaf)
Potatoes (Yellow Finn)
Tomatoes, maybe
Winter squash (Orange "sunshine" Kabocha)

Small Share
Apples (Gala)
Asian greens (Pak Choi)
Napa cabbage
Red cabbage

Green beans
Tomatoes, maybe
Winter squash
(Orange "sunshine" Kabocha)

Extra Fruit
1 bag Fuji apples
1 bag Haas avocados (Marasalisi Farm)
1 basket Raspberries or Strawberries

Bread Option
This week's bread will be sesame whole wheat

Ghost Farmer lives on... the proof is in the chard
Yesterday late afternoon we lit the carved pumpkins in front of the house and put our costumes on to go trick-or-treating. As we headed out into the evening twilight, the lush chard plant that's been growing at the edge of our driveway caught my attention. I couldn't help but feel a hint of superstition about this now almost three-year-old chard plant which has turned into a perennial edible landscape plant, decorating the entry gate to our house. Not only is it thriving, but it has also started multiplying. What started out as one small chard seedling has grown into a large cluster of lush red leaves, and recently has expanded and diversified to grow green and white stems like the commonly known Swiss chard. Why the superstition? The plant defies all common sense; it thrives on being neglected -- it doesn't get watered, cultivated or fertilized, and instead of crumbly rich topsoil it is growing in a layer of mostly compacted base rock. The seed of superstition was planted in me by Gillian Edgelow, who spent a year on the farm as one of our interns in 2008. Some of you may remember the story she told about her encounter with a "friendly" ghost who roams our fields, randomly planting vegetable seeds. According to Gillian, it was in one of her conversations with the ghost that he confirmed that the chard growing at the entrance to our house was planted by him. Perhaps he is still maintaining it? Is this why it thrives?

Gillian's story reminds me that the farm thrives through the combined effort and support of its community. This includes the many helping hands (some "invisible"?) that often go unnoticed; hands which are nonetheless instrumental in nurturing the magical nature of earthly toiling that constitutes everyday farming. I don't know how magical a simple bunch of chard might seem to any of you, but TRUST ME, I KNOW, there is much more to these leaves than meets the eye.

Here is Gillian's story again, enjoy your chard this week - BOO!

- Tom

Tom, Constance, David and Elisa in costume; the "ghost chard"

Ghost Farmer, by Gillian Edgelow
I have a strange story about Live Earth Farm to share with you all. I've been living on the farm for seven months now and it feels like home. But during the first few months here, I discovered something very strange and mysterious. It started out as such a small thing, I never imagined it would become such an adventure! I often take walks around the farm, through the fields and down the pathways, and I sometimes notice a random tomato plant in the fava bean field, or a pumpkin plant in the strawberry field. I didn't think too much about it at first, just assumed they were volunteer plants from the previous season. But one day I found a chard plant right outside the gate of Farmer Tom's house! "Wait a minute", I thought, "how did this chard plant get here? There aren't any fields nearby." I was definitely puzzled by it, but there was so much farm work to do, I quickly forgot about it. And then, one evening, while on a long walk around the new property, I was resting for a bit and fell asleep. When I woke up it was dark. I wasn't worried so much about the darkness as about the voice I heard nearby! There was the voice of an old man mumbling to himself about plants. I lay still and listened...

"Tomatillos," he grumbled. "I don't like tomatillos. Why did Farmer Tom plant them here? I wanted more squash. Yummy zephyr squash. Well, I'll show him. I'll plant them myself... heh, heh, heh."

I slowly turned my head towards the voice and you'll never guess what I saw: by the light of the moon, I saw a squash seed floating through the air amongst the tomatillos! The soil moved, the seed dropped in, and the soil was covered back over. The scariest thing about it was, well I'm not sure anyone will believe me but I swear - there was no one there; there was no one holding that seed! I stayed still for a while and when I couldn't hear anything else I got up and walked quickly back to the barn. I was definitely startled. I mean, there's nothing scary about planting seeds, but there's plenty scary about a ghost planting seeds! And I was sure that's what had happened.

After I got over my fright, I became really curious. Who was this ghost? Had he always been here at Live Earth Farm? Could he even eat the squash that he loved so much? Do ghosts eat? I had so many questions I decided I would try to talk to him and find out. So I started spending some more time after dark looking out over the fields. I tried the tomato fields mostly, as I figured if he didn't like tomatillos, maybe he didn't like other members of the nightshade family. I was right! A few weeks into my vigil I heard his voice again. "Lettuce... this would have been a great place for more lettuce. I'll see to it," he said in his rough voice. He sounded quite happy and pleased with his work, so I gathered my courage and said softly "Excuse me, sir? Um, would you mind if I asked you a few questions?" There is no way to adequately describe how one can tell when a ghost has been startled, but somehow I knew my words had just scared him out of his... well not skin, I guess, but whatever it is that ghosts have! There was silence and then I heard him say, "Are you speaking to me?" in sort of a timid voice. "Yes" I said in a friendly way. "I've noticed all the planting you've been doing, and I'm very curious about it... and curious about you. I hope you don't think me rude..." "Not at all," he said cheerily. "I'd be happy to talk with you. I just haven't had anyone talk to me in many many years." "I think it's been hundreds of years actually," he whispered quietly. This was great! I was so excited to find out his story. We talked for an hour and he answered my questions very kindly. Unfortunately there isn't space to tell his story here, but I do want to share his answer to one of my questions: "Did you plant the chard near the house?" I asked him at one point. "Yes, I did" he said. " I really like chard and I thought planting one near the entrance to Farmer Tom's house would be a good thank you to him for his work and a reminder to keep planting more in the future!"

Winter Squash Bounty
This year we have one of our better winter squash harvests and you will be able to experiment and enjoy a variety of different kinds each week. Since winter squash is a wonderful storage vegetable you can keep them as decoration in your kitchen, and then use them when the occasion arises -- any time between now and late winter/early spring. The different types and varieties we have this year are the following:
Sweet Dumpling winter squash
Sweet Dumpling, which you received last week, have an ivory color with dark green stripes. They are kind of dainty, round, flat-topped and distinctly ribbed. They have tender, sweet orange flesh and their skin is edible. They are best consumed within 4 months. Acorn squash

Acorn squash are small to medium sized, ribbed, dark green and have a delicious starchy sweet taste.  They are also best eaten within 3-4 months.
Hubbard squash: red kuri
Hubbard squashes have a medium dry, orange flesh. Can be stored for a long time. The variety we grew is called Red Kuri or Orange Hokaido. They are typically teardrop-shaped with a smooth textured flesh, great for purees and pies.
Kabocha squash: orange "Sunshine" and green " Cha-cha"
Kabocha can be small to medium-large with a thick, dry, orange flesh.  Sunshine is the orange/red Kabocha variety we grew and which you will receive this week. Their tender flesh is smooth and sweet, bright orange, great for baking, mashing, and pies. We also have a green Kabocha variety called Cha-Cha which is also delicious, similar to it's orange cousin Sunshine.

Butternut squash, still in the fieldThe butternut is still curing in the field, and will be our most abundant variety. It's one of my favorites with its thin skin and bright orange, moist flesh. It tastes best after a few weeks in storage.

When does this season end? When does the next season start?
Including this week, there are three weeks left to the season. The last delivery of our regular season is always on the week before Thanksgiving. So this year, that means for Wednesday folks it's November 17th, Thursday folks November 18th.

If you signed up for the Winter Season, those deliveries will begin the week after Thanksgiving, Thursday Dec 2nd. [Please note that during the Winter season, ALL deliveries are on Thursdays.] The Winter season is 10 delivery weeks total: the first three weeks in December, then no deliveries for the next three weeks over the Christmas/New Year's holidays, then 7 more deliveries starting the second week of January (Jan 13) and going through the end of February (Feb 24).

***No deliveries the entire month of March - farmers are taking a break!***

If you signed up for the 2011 Regular Season, those deliveries will begin the first week of April, 2011 (so, Weds/Thurs April 6/7). And as usual, will end the week before Thanksgiving again! ;-)

Not signed up yet?
Signup is now open to everybody! If you have friends or neighbors who were interested in signing up for our CSA, let them know. Anyone can now go to our website, click "join" or "become a member" and sign up! We will continue to take signups until we are full (400 winter shares, 800 regular season shares). If any share,  option, or pick-up site you were interested in becomes full, please be sure to waitlist yourself for that item or site. That lets us know that there is demand and we can try to make adjustments to accommodate.

Please note: discounts and installment payment plans are for our Regular season only; we like to keep the Winter season uncomplicated ;-) Be sure to sign up for 2011 before the end of December in order to take advantage of our early registration discount of 2.5%! Pay in one payment, and there is an additional discount of 2.5%! Discounts are calculated and applied when you sign up.

- Debbie

Winter Shares in Monterey County?
It is true, we do not deliver down to the Monterey Peninsula during the winter season, however there is a fun and wonderful way around this! Since we began offering a Winter share four years ago, a group of staunch CSA devotees in Monterey have banded together and organized themselves into a kind of share-shuttling group. The way it works is, one member of the group makes one trip to the farm and picks up all the shares for everyone in the group, delivering them to an agreed-upon central location where everyone can then come and pick up. There are only ten weeks to the winter season, so with ten or more members, you would only need to make one trip to the farm the entire time. Interested? Email me at the farm with "Monterey Group Info Please" in the subject line, and I'll put you in touch with the member who is coordinating this.

- Debbie

"Every other week" eggs option reminder
As I mentioned last week, you can now order a dozen eggs 'every other week'. If you haven't signed up for your 2011 share yet, piece of cake: it will be a part of the signup wizard.

Members: if you have already signed up for your 2011 share, here's how you can add an 'every other week' egg option: simply log in to your 2011 account and then click on "add subscription" under the Summary section on the right side of the window. This will take you to a 'mini-wizard' and you can add the option from there.

- Debbie

Apples Pears Quince Workshop on the farm - this Saturday!
Happy Girl Kitchen's last workshop at the farm this year will be canning with apples, pears and quince. Come to the farm this Saturday Nov 6th and learn how to make delicious apple butter, pears preserved in a light honey syrup, and quince jelly! The quince jelly-making is really wonderful; it's just amazing how one can transform this lumpy, funny-looking, highly astringent fruit into a glowing deep amber jelly. Jordan is a pro, and also an excellent teacher. Attendees get to make and bring home two jars of each item (six jars!). Bring your favorite apron and knife (optional); a tasty organic lunch is always served. Workshops run from 10am - 3pm. Click here for more info or to register! If you're concerned that registering online might be too short of a notice, you can always call Jordan at 831.750.9579.

Summer Camp on the Farm: survey
LEFDP Logo (purple background)Hello Esteemed LEF CSA Community,
We are working to plan next summer's summer camp season and we need your input. Please answer a few simple questions so that we can do our best to tailor our summer camp schedule to your (our CSA community's) needs.  Of course, we will not be able to accommodate every single person, but if you get back to me we will do our very best. Participating in this survey does not obligate you to attend camp.
Thank you! - Jessica

How to participate in this survey:
Simply e-mail Jessica at LEFeducation@baymoon.com with the answers to the following questions:

1) Here are a few weeks we are thinking of offering camp.  Which works best for your family? (Please choose two)
June 13-17
June 20-24
July 5-8 (a 4 day week)
July 11-15
July 18-22
August 8-12

2) We want to have camps for groups of ages, for example 4-6 year olds, 6-8 year olds, 8-11 year olds.  What are the ages of your kids?  (Please list)

3) Would you consider sending your different aged kids on different weeks?

4) Questions, Comments Concerns...

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

This week there are a fair number of differences between the Family and Small share boxes. Tom says the Asian green called "Green Lance" (Family share only) is a dark-green leafy rapini-like vegetable (a Chinese broccoli), which can be cooked much like broccolini or broccoli raab, i.e. you eat all the parts: the stems, leaves and florets. I did a little research online and found a recipe even! The winter squash everyone's getting this week will be the orange Kabocha, called "Sunshine". And our farm apprentices are very excited about the iceberg lettuce they grew. When was the last time you had organic iceberg? They grew the 'green lance' also. - Debbie

. . . . . . . . . . . . . . . . . . . .

Let's start with a kabocha recipe! I like the sound of this one, from a recipe website called justhungry.com.

Sweet and spicy roasted kabocha squash

1/2 small to medium sized kabocha squash
3 tbsp. light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling
1/2 tsp. ground cayenne pepper or hot chili powder, more or less to taste
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 tbsp. soy sauce
Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes).

Preheat the oven to 400F. Line a baking sheet or two with silicon baking liner or parchment paper.

De-seed and cut the squash into slices about 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)

Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

Spread the slices in a single layer on the baking sheet. Drizzle them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.

Toasted pumpkin seed oil (Krbiskernl) is a mainly Austrian speciality, though they make it here in Switzerland too. Its very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive argan oil.

Instead of cinnamon, nutmeg and cumin, you can use a pumpkin pie seasoning mix (or if you are in the Germanic parts of the world, a Lebkuchen mix would do too.)

Here's the 'green lance' recipe.

Green Lance Braised with Fresh Ginger

from a blog called "The Crispy Cook"
serves 4

1 bunch Green Lance (or gai laan or Chinese broccoli), woody parts trimmed and sliced into one-inch sections

2 tbsp. peanut oil
2 cloves garlic, finely chopped
1 (1 inch) piece ginger root, peeled and slivered

2 tbsp. soy sauce
1 tbsp. sesame oil

Heat oil in wok until very hot. Add garlic and stir constantly for one minute. Add ginger and stir 1-2 minutes more, or until very fragrant.

Add Green Lance and stir-fry 3-4 minutes. Add 1/4 cup water and cover wok to steam another 5 minutes, stirring once or twice. Remove cover and add soy sauce and sesame oil and stir-fry another several minutes, or until Green Lance is tender.

Harkening back one more time to the Harvest Celebration pie contest, member Tarik Ono emailed me her recipe for the Swiss chard pie. I had tasted it and it was wonderful, and so asked her to send the recipe. Here 'tis!

Crustless Swiss Chard Pie
adapted from Marcella Hazan's "Essentials of Classic Italian Cooking"

2 1/2 lbs. Swiss chard
1/4 C extra virgin olive oil for cooking the chard plus more for
 greasing the pan
2/3 C onion or leeks, finely chopped
1 C freshly grated Parmesan or other aged cheese
2 large eggs lightly beaten
1/4 C pine nuts
1/3 C seedless raisins
9 1/2 inch pie pan

Wash chard. Cut leaves into 1/4 inch shreds and finely chop stalks. Saute the onions or leek in the olive oil. Add chard and cook until tender. You might have to add a bit of water, but you want it to be fairly dry when it is done. If it is too wet, squeeze out as much of the liquid as you can before doing the following steps. Preheat oven to 350. When the chard has cooled down to room temperature, add grated cheese, the beaten eggs, the pine nuts, and the raisins. Mix until combined. Add pepper and salt according to taste. Put about 2 tablespoons of oil in the pie pan and place in oven a few minutes to heat up the oil. Take pan out of the oven, and add the chard mixture. Bake in oven for 35-40 minutes. Serve at room temperature.

Here's a great recipe that uses both Napa and red cabbage, and also scallions and basil!

Napa and Red Cabbage Salad with Fresh Herbs and Peanuts
from a blog called Kalyn's Kitchen

Kalyn says she adapted this recipe from the cookbook "From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce" which was put out by a Madison WI area CSA.

2 C thinly sliced and chopped red cabbage
2 C thinly sliced and chopped napa cabbage
1/4 C thinly sliced green onions
1/2 C roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
1/4 C chopped peanuts

2 tsp. minced garlic
1 tsp. green Tabasco sauce, Sriracha sauce, or other hot sauce (or more, to taste)
3 tbsp. rice vinegar (not seasoned)
1-2 tbsp. soy sauce (use 1 T, then see if you want more)
2 tbsp. Tahini, almond butter, or peanut butter (Original recipe used Tahini, but use whichever one you prefer or have on hand.)
2 tbsp. olive oil
2 tbsp. toasted sesame oil

Combine dressing ingredients, then taste to see if you want to add the second T of soy sauce or more hot sauce. (I used the bowl of my immersion blender to mix the dressing, but you could just make it in a bowl with a whisk.) Make the dressing first and let it sit so flavors can blend while you chop other ingredients.

Chop both cabbage types and green onions and combine in a bowl large enough to toss with dressing. Wash herbs, spin dry with salad spinner or dry with paper towels, then roughly chop. Put herbs in bowl, dry cutting board and knife, then coarsely chop peanuts.

Toss the cabbage-onion mixture with desired amount of dressing. (You probably won't need all the dressing.) Add fresh chopped herbs and toss again. Arrange salad on serving plates and sprinkle each serving with chopped peanuts.

This doesn't keep well, so only make as much as will be eaten right away. You can also mix the dressing, chop all the vegetables and herbs, store them in the fridge, and mix the salad right before you're going to eat it. After I made this once, I did that the second time and ate it for several days.

Member Molly McCarthy sent me this clever and tasty soup trick for using any veggies left in your fridge before you get re-supplied with the next week's box. I modified it slightly, per a later suggestion of hers, and per my knowledge of using miso:

Molly's Miso/Udon Leftover Veggie Soup Trick

Get a container of Miso paste from your local Asian store, and a bag of frozen Udon Noodles. Chop cabbage, leeks, carrots if you still have some, and add to a soup pot. (Optional items you can also add: cut up raw chicken, hot peppers from the box -- chopped and added if you like more heat, left whole and removed if you like less heat.) Cut a wedge of ginger in half; no need to peel it (but remove it before serving soup). Cover veggies with water and/or chicken broth, turn on heat and bring to a boil, then reduce heat and simmer until veggies are tender. Add frozen Udon noodles and cook for 1 minute more, or until noodles are done.

Turn off heat. Ladle a scoopful of the broth into a cup and dissolve 3 tbsp. of Miso paste into it. Add back to soup pot and stir. [Can't remember where I learned this, but I was taught to never boil miso; so I always add it at the end. - Debbie] Reheat until almost (but not quite) boiling. Voila -- Miso/Udon Soup. Before I serve it, I gently crack eggs into the broth, carefully so the eggs stay in one piece; they get poached and you can serve one in each bowl.

Leeks are a great substitute for onions in a soup... they add great flavor without having to saute them first.

You don't have to add salt to this soup because the Miso is very salty. If you are concerned about salt intake, look for a low sodium Miso paste.

Here's an unusual recipe sent to me by member Diana Foss, who acknowledges that it sounds really strange, but tastes wonderful!

Manchurian Cauliflower
From a 2009 recipe in the New York Times, adapted from Devi in New York.

About 2 quarts corn or canola oil, for frying
3 eggs
2/3 C cornstarch
Kosher salt and freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 C ketchup
Cayenne pepper, to taste
Cooked white rice, for serving (optional)
Steamed greens, for serving (optional).

1. Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but wont burn.)

2. In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.

3. Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.

4. Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

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 [year-round]
(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 11 (Saturday) - Heirloom tomatoes JUST ADDED!
September 12 (Sunday) - Heirloom tomatoes SOLD OUT
October 2 (Saturday) -Pickles SOLD OUT
October 3 (Sunday) - Pickles JUST ADDED!
Nov 6 (Saturday) - Apples, Pears and Quince JUST ADDED!

Contact Jordan if you have any questions

Community Farm Days and Events 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 CANCELLED.
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 - 2pm 'til 6pm

Medicinal Herb Walks/classes on the farm
Hidden in amongst the veges, lurking below the fruit trees, at home in the oak woodlands, and planted in the hedgerows, Live Earth Farm is chock-full of medicinal plants.  With literally hundreds of plants useful for treating common maladies and maintaining vital health, Live Earth Farm is an incredible place to go for an herbal adventure. Consider joining herbalist Darren Huckle L.Ac for a monthly series of fun, informative, herb walks and classes in spring 2011 where you will learn how to identify, taste and safely and effectively use medicinal plants common in Northern California.

For more info, contact Darren Huckle at rootsofwellness@gmail.com or 831.334.5177

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