LEF logo (small)
Live Earth Farm (Com)Post
4th Harvest Week, Winter Season 5
January 10th - 16th, 2011
in this issue
What's in the box this week
Planting Seeds to Inspire the New Year
Winter CSA Delivery Schedule
Sign up if you haven't yet, and spread the word about LEF CSA
Web Store - some new items this week!
About Pie Ranch and their Sonora Wheat Flour
Speaking of baking: Companion Bakers bread workshops!
Speaking of workshops: Happy Girl Kitchen's Farm Walk and Pickle Party!
Share-splitter wanted in East Los Gatos
Notes from Debbie's Kitchen [Recipes!]
2011 Calendar

" When we see land as a community to which we belong, we may begin to use it with love and respect."
 - Aldo Leopold

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.

Winter Family Share
Apples (Fuji/Pippin)
Brussels sprouts +
Romanesco cauliflower




Red Russian kale
Bunching onions
Dry onions + (Phil Foster/Pinnacle Organic)
Turnips with their greens
Winter squash + (Butternut and Kabocha)
Jar of sauerkraut by Happy Girl Kitchen from LEF cabbage - the jar will be packed inside your box! Support the bag when you take it out of the box. ALSO: this is a live culture, and so is continuing to ferment, so don't be alarmed if the lid is rounded and not 'sealed' like typical canned foods. Since it is 'live', you will want to store it in your refrigerator when you get home, i.e. it is 'fresh' and so should not be stored on a shelf.

Winter Small Share

Apples (Fuji/Pippin)
Brussels sprouts


Romanesco cauliflower
Red Russian kale

Bunching onions
Dry onions (Phil Foster/Pinnacle Organic)
Turnips with their greens
Winter squash (Kabocha)
Jar of sauerkraut by Happy Girl Kitchen from LEF cabbage - the jar will be packed inside your box! Support the bag when you take it out of the box. ALSO: this is a live culture, and so is continuing to ferment, so don't be alarmed if the lid is rounded and not 'sealed' like typical canned foods. Since it is 'live', you will want to store it in your refrigerator when you get home, i.e. it is 'fresh' and so should not be stored on a shelf.

Preserves Option
1 jar Dry-farmed tomato juice
1 jar Strawberry-ginger applesauce

Bread Option
This week's bread will be whole wheat with flax seed


Planting Seeds to Inspire the New Year
With almost continuous rain descending on the farm during the final weeks of 2010, it turned out to be good timing for leaving the farm for a short family vacation.  Upon our return we experienced the tail end of the storm cycle, which left fields, creeks and rivers replenished with needed moisture - almost too much moisture. With the farm in a state of restful dormancy, the dozens of new seed catalogs piled up on my desk have become my primary reading material, and a trigger to let the imagination run free as I develop this year's crop plan. Like a painter and his colors, I have a large palette of more than 50 crops to work with.  My  canvasses are the fields... living, dynamic, always changing surfaces. Now is when I like to spend time walking around in them, allow myself be inspired by visualizing the growing cycle of each crop and then drawing up my crop plan and seed orders. The crop plan is an important tool which ensures that we have a timely, diverse, and nourishing supply of tasty fruits and vegetables --  the ones you've come to expect and enjoy from us over the years -- in a diverse yet consistent supply over the entirety of the season.
Dormant fields in winter

The farm in restful dormancy... garlic planted in the foreground, dormant apple trees waiting to be pruned, and a lush cover crop blanketing a resting field.

Field as canvas, seed catalogs as paint

    The canvas and the paint...

Selecting the right varieties takes time, and is one of the more important and exciting aspects of farming. Every season I like to experiment with newly released or hard to come by crops that have interesting flavors, appearances, culinary and nutritional properties. First we evaluate how they perform under our specific growing conditions, and then we compare them to the "tried and true" ones we have been growing every year. Typically it takes a few years before a variety shows its full potential, since crops will perform differently at different locations on the farm, sometimes even in different sections of the same field; crops are influenced by soil types, exposure to sunlight, wind, humidity, temperature, pest and diseases... sometimes even by the specific planting and cultivation techniques we use.  Ultimately the level of satisfaction by you, our CSA members and farmer's market customers, will be the final arbiter of whether or not we decide to continue growing a crop or specific variety in future seasons. This year we are testing new tomato varieties, colored carrots, Japanese turnips, a bunch of different leeks, pickling cucumbers, shallots, cippollini onions, red and green iceberg lettuce, and various herbs.

On a new subject, I have been scratching my head over how to create a closer link between you, the greater Live Earth Farm community, and our farm... how to make it so you can better experience the farm, stay more informed about the realities in the field, find new ways for to follow the growing cycles of the crops, and increase your connection to and inspiration about the food you receive from us and cook with every week. My son's simple answer was, "Dad, it's time for you to join Facebook." After getting a crash course from him, and being inspired by Jesicca's already one-year-old Live Earth Farm Discovery Program (LEFDP) Facebook page, I have decided to jump on the bandwagon. So stay tuned; sometime next week we should have a facebook page -- among 500 million others -- with lots of pictures. 

...in the meantime, a pre-Facebook Crop/Field Update.

Freshly sown seedling trays are starting to fill up the greenhouse. Last year's raspberry patch and both apple and pear orchards are in the process of being pruned. The strawberries are all "in their beds," and  the tractors and farm vehicles are being serviced.

This week the turnips you receive will have a blemished surface. It is a common but only cosmetic blemish, and typically doesn't affect the edibility of the root bulb. It is a type of root maggot which likes to tunnel through the outside layer of the turnip, but leave the core and meatier inside unaffected. The best way to use them is to peel off the outside to remove the affected areas.
In the winter, brassicas rule. It's a large family of vegetables which include kale, Brussels sprouts, rutabagas, broccoli, cauliflower and collard greens. Naturally, brassicas make a regular appearance in our winter shares. During no other season do brassicas develop the wonderful sweet, earthy flavor they have as they do right now though. This change in flavor is due to brassicas' adaptability to cold and freezing temperatures. What happens is that when temperatures dip below 32F as they did in early December, the plants respond by converting starches into sugars, increasing their Brix concentration (brix is a measure of solids and sugars in the plant's sap). Not only will this response prevent plant cells from rupturing in the cold, but also it favorably impacts the taste and increases the nutritional content of the plant.

- Tom

Winter CSA Delivery Schedule
I'm going to keep this in the newsletter so folks always have it for reference ;-)

Week 1 - December 2nd

Week 2 - December 9th

Week 3 - December 16th

<3 week break over Christmas/New Year's - happy holidays everyone!>

Week 4 - January 13th 2011
Week 5 - January 20th
Week 6 - January 27th
Week 7 - February 3rd
Week 8 - February 10th
Week 9 - February 17th
Week 10 - February 24th - last winter CSA!

<no deliveries the entire month of March>

The 2011 Regular Season then begins Weds/Thurs April 6th/7th

Sign up if you haven't yet, and spread the word about LEF CSA
We still have plenty of space for new CSA members for the season which starts this coming April, so please feel free to let friends, family, neighbors, or co-workers know about us. We would be happy to mail you brochures for giving out to people, or you can simply direct them to our website... just remember to inform them that we are at "live earth farm dot net" not "dot com" [i.e. www.liveearthfarm.net ] ;-)


Oh, and if you haven't renewed yet yourself, you do so by "joining" -- just go to our website and click on "Join" or "Become a member" and look for the "Sign up!" button. If you're ready to go for it now, just click here to go directly to our signup wizard!

Web Store - some new items this week!
Remember, by the time this newsletter goes out, the webstore, which has been open since Friday morning, will only be open a short while longer... it closes Weds at 6am so we can prepare for delivery. So if you wanted to order something, do it now, before you forget! ;-) Click on the image below to go to the webstore.

Note that we have a couple new items this week! Some goodies from the Rib King (a popular Santa Cruz BBQ spot that only uses meat from pastured animals and makes their own BBQ sauces); some new heirloom beans, from another small grower right here in Aptos; Companion's crackers this week contain our rosemary, and their granola contains our apples; you can stock up on sauerkraut too, if you want more than the one jar you're getting with your share this week! We also have a little extra strawberry-ginger applesauce, so if you don't get the Preserves Option and wanted some of this, here's your chance! One particularly exciting new item this week is the fresh ground flour from Pie Ranch! Please see separate story, below, about this.

picture of the webstore screen

About Pie Ranch and their Sonora Wheat Flour
As you may know, at Pie Ranch, we grow pie ingredients, such as pumpkins, berries, rhubarb, and apples. But pie wouldn't be pie without the crust, and we are proud and excited to grow our own heirloom wheat. Sonora wheat was originally passed along to us by Monica Spiller of the Whole Grain Connection, a California non-profit working to enhance the desirability and availability of organically and sustainably grown grains (www.sustainablegrains.org). Monica obtained a few grams of Sonora Wheat seed in the early 1990s from the USDAs grain seed bank in Idaho. Weve since learned that this wheat was brought to California around 1820 by the Portuguese or Spanish by way of Mexico, and was grown out on the California Missions.

Sonora wheat is lower in protein than most wheat, which makes it ideal for pastry flour and our pies! We usually sow the wheat in late fall or early winter and let the winter rains water it. By early summer the wheat is shoulder high, turns from green to golden and is ready for harvest.
wheat field at Double Dog Ranch in Pescadero

This is a field of wheat at Double Dog Ranch in Pescadero

Our neighbors Gene and Donna at Double Dog Ranch in Pescadero have also gotten excited about this special California land-race grain, and have joined in the effort to revitalize the production and distribution of local wheat. Donna and her friend Julie have been experimenting with Sonora wheat recipes and are excited to share them (see below).

We have pooled resources and gifts from the community in order to be able to provide you the freshest whole-wheat flour you can find (unless, of course, you have your own mill). For the first few years of our educational-scale wheat production we borrowed the small home mill of Tom and Constance (thank you Live Earth Farm!), to be able to turn the wheat we grew into flour for baking with students. Sonora Wheat Flour from Pie RanchThe past year we have been using a stone mill from Austria that allows us to process larger quantities of flour for use in pies at Mission Pie in San Francisco and Companion Bakers in Santa Cruz, as well as for sale at our farmstand; and now for you. We will mill the flour freshly and package into 2 lb. bags.

Baking with Sonora Wheat
Julie Smith and Donna Richeson describe themselves as self-taught bakers. "We've baked together going on 20 years, and Julie grew up with my sons," says Donna. Both like experimenting with baking, and both are very enthusiastic about the taste and texture of Sonora whole wheat. They share the view that a home baked sweet can be a nice and comforting treat. Julie loves finding and adapting recipes and says, "I'd much rather have dessert than dinner."

A few words about Sonora wheat from Julie and Donna
We think you are in for a real treat when you begin to bake with Sonora. Fortunately, this nutty and flavorful wheat has not been lost to us. If you are like us, you probably will find the texture and flavor of Sonora wheat becoming a bit addictive. It adds a special quality to many baked goods that makes you want to come back for more.

Now we want to tell you that Sonora does behave a little differently in recipes than all-purpose flour, for example. Sonora wheat does not absorb as much liquid as all-purpose flour. We have adapted the included recipe for Sonora. Also, Sonora -- when used for pie crusts and tarts -- tends to be on the fragile side. We hope this does not discourage you! The taste is worth learning to handle the dough. We solved this by using a pizza peel to transfer the crust to the pie pan our after it has been rolled out. Take heart; we all go through this learning stage.

You will find Sonora has an appealing texture -- many of our friends say it reminds them of graham crackers. It also has quite a nutty and sweet taste. We wish you great enjoyment. - Julie & Donna

Sonora Cream Scones
(Makes 12 small scones)

Preheat oven to 400 degrees
2-1/2 C Sonora wheat flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
5 tbsp. unsalted butter, chilled and cut into small pieces
3/4 C raisins
2/3 C cold heavy cream
1 large egg

Measure flour, sugar, baking powder and salt into bowl and mix lightly. Add cold pieces of butter and use a pastry blender/cutter to cut butter into the flour until the mixture looks sandy and butter pieces are no larger than small peas. Add the raisins to the bowl and mix lightly. Measure cold cream into measuring cup, add the egg to the cream and mix lightly with fork. Pour this cream mixture into the flour mixture and mix with fork until it starts to hold together.

Knead softly in the bowl until the dough completely comes together in a ball. On a lightly floured surface, divide the dough into two pieces. With floured hands, form each piece into a 5 diameter disc about 1-inch thick. Cut each disc into 6 triangular pieces. Place on baking sheet with a space between each scone.

Bake at 400 for about 15-17 minutes, or until a nice golden brown.

Recommended: serve warm with butter or crme fraiche and jam.

Optional: you can use other dried fruit like currants or cherries.

These scones are quick, easy and delicious! Adapted from Dorrie Greenspan's cookbook "Baking", you'll find yourself making these scrumptious scones over and over. Freeze some of the uncooked scones so you can bake them when the urge strikes!

Speaking of baking: Companion Bakers bread workshops!
Great news for all you wannabe sourdough bread bakers out there - Erin Justus of Companion Bakers will be hosting some baking workshops right here on the farm in the coming weeks. Here's what Erin has to say about the first class, which she's calling Sourdough Basics: Companion Baker's "wood fired" Workshop:

"This is a class designed for the motivated home baker.  We will give you the inside scoop on the mysterious sourdough starter as well as walk you through the baking process.  This class will include a brief history of sourdough as well as hands on practice in mixing, shaping and baking off a batch of bread!  We will be using the Live Earth Farm's wood-fired oven, as well as their indoor oven.  Come and learn the basics! Aprons and towels provided for you. Please bring a pencil and paper for notes.  We will be sampling our products, and you will take home your own bread!"

Cost: $45/person. (Limited to 15 spaces)
When: Saturday January 22nd, Noon - 2pm

To sign up:  
Please email Erin at Companion Bakers.  
companionbakers@gmail.com or call 831-252-2253

Speaking of workshops: Happy Girl Kitchen's Farm Walk and Pickle Party!
Enjoy a Walking Tour of the organic orchards and gardens at Live Earth Farm with Farmer Tom Broz. Harvest vegetables along the way to pickle! Return to the Barn Kitchen to prepare your own jars of mixed winter pickles and enjoy a warm, homemade lunch! Very hands on -- come visit an extraordinary example of sustainable agriculture and learn how to pickle!

When: Saturday Feb 5th, 10am-2pm
Where: Live Earth Farm (upper barn)
Cost: $45 (includes lunch and 3 jars of pickled items to take home)

To sign up, click here or contact Todd or Jordan Champagne at

Share-splitter wanted in East Los Gatos
Okay, we're going to try something new here... a member contacted me at the farm last week, interested in finding someone to split a 2011 Season Share with. I told her I have no good way of tracking this myself, however if she's willing to share her contact info in the newsletter, I'd be happy to publish her request, so here 'tis! If you are interested, please contact this member directly -- do not contact the farm. Thanks! Debbie

Kim Ratcliff is looking for someone or some family to split a Small Share plus Extra Fruit Option with her, picking up in East Los Gatos. If you are interested, please call her at 408.472.5691 or email her at kimratcliff@comcast.net.

PS from Debbie: if this works, I will be happy to post requests from others interested in finding share-splitters.

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

Welcome back everyone - it was nice to have a break, but I bet you're ready for CSA veggies again... three weeks is a long time to go between shares! I love that Tom explained the 'why' of brassicas' particular sweetness in winter. I knew from experience that Red Russian Kale, for example, is markedly sweeter in winter, I just didn't know why. Now I do. You learn something new every day! - Debbie

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

Let's start with that Red Russian Kale, shall we? In addition to my "hot salad" standby for cooking kale, as of late I've developed a fondness for for a different method of preparing it; one that doesn't involve any cooking at all...

Debbie's massaged kale
You can eat this like a salad or a side dish; it's kind of whatever you want it to be. It's uncooked but basically room temperature; not 'cold' like a leafy salad somehow. If you're hankering for a salad, serve it as a salad. But it is also quite tasty as a side dish with any number of meat or vegetarian entrees, beans, grains or rice. What makes this flexible is simply varying how you 'dress' it. I'll start with a basic version, then explain how you can modify it to suit the rest of the meal.

One bunch of kale will serve two generously or four modestly.

One bunch of Red Russian kale
approx. 1/4 tsp. sea salt (use slightly more or less, to your salt-liking)
about 1 tbsp. red wine vinegar
about 1/2 tsp. Dijon mustard (or similar)
about 2 tbsp. flavorful olive oil

Wash leaves if needed and thoroughly pat dry (you don't want a lot of water clinging). Strip leaves from stems (compost the stems), and either chop the leaves or tear them into bite-size pieces and place in a large bowl. Note that it will look like a LOT of greens to start, but the volume goes way down in short order. Oh, and wash your hands too, because they're the 'utensils' you're going to be using to make this!

Sprinkle the kale with salt with one hand while lifting leaves and kind of tossing a bit with the other to get the salt evenly distributed over the kale. Now with one or both hands, start grabbing and squeezing and squishing the salted kale. Mash it together; don't be shy! At first, it will seem like nothing's happening, but then you will notice the kale start to soften and shrink. Keep 'massaging' the kale until it is reduced in volume by half or more, and the leaves have gone from dusty green to a dark, glistening green. This only takes a couple minutes.

In a small cup or dish (I use an old teacup) whisk the vinegar, mustard and oil together with a fork until blended. You're basically making a vinaigrette, only in this case DON'T add any salt, as all the salt is already there in the kale you just massaged.

Lastly, simply toss the massaged kale with the dressing and... voila! That's it!

Now the way to vary this is quite simple: just vary the 'dressing' part, and/or add other goodies. Think about balance and contrast. If you have a sweet-ish main dish, with tomato sauce, say, use a savory dressing like I described above. If you're serving a salty or savory entree, like maybe a steak or burger (Morris Grassfed Beef, of course!), make your dressing with a fruity vinegar, like Balsamic or Fig or Raspberry (there's lots of lovely varieties out there), and a mild or nutty oil (I love roasted walnut oil). And maybe add little pieces of fruit -- dried fruit, or diced apple, or diced fuyu persimmon (at least this time of year). You can get even more creative and add things like thinly sliced red onion or shallot, or nuts.

Tom's giving us lovely fresh turnips with their greens, so here's a recipe from my clippings collection that sounds just perfect:

Turnips and Collard Greens
modified from a cookbook called "Real Beer and good Eats", by Bruce Aidells and Denis Kelly (I changed it to suit the box, and... well, you'll see below) ;-)

The lead in in the cookbook says, "This savory combination of turnips and bitter greens goes beautifully with ale, picking up the lightly astringent flavors of the hops and balancing the sweetness of the malt. Serve with roast pork, ham, or chicken, grilled or stewed beef, with a full-bodied malty ale, such as New Amsterdam Ale or Grant's Scottish Ale."  Yum! Of course you can also skip all the beer advice and just make and eat it with your dinner too!

1 bunch collard greens, leaves washed, stripped from stems and chopped
all the greens from the fresh turnips, same
4 tbsp. olive oil
2 garlic cloves or more, minced
4 tbsp. chopped parsley
3 to 4 turnips, scrubbed, trimmed and diced [no need to peel; the skin is tender, edible]
2 tbsp. butter
1 lemon, zest and juice
1 tsp. sugar
2 tbsp. minced chives or scallion greens [use the green part from the bunching onions]
Salt and pepper
1/2 C sour cream (optional)

Okay... confession time! I copied this recipe out of a library cookbook years ago, and only now discovered that I copied the part with the ingredient list, but not the instructions! So the instructions are mine; I'm winging it. ;-)

In a nice, heavy-bottomed skillet, melt butter and add diced turnips. Sprinkle with sugar. Saute over medium heat until beginning to brown, stirring occasionally. Season with salt and pepper, transfer to another dish and set aside.

In same skillet, add olive oil and heat; add garlic and lemon zest and sizzle a few moments, then add chopped greens with any water still clinging from washing (add a splash of water if they're dry). Stir-fry/steam/saute until wilted to your liking; add parsley, lemon juice and cooked turnips and toss together, cooking a few minutes more to blend flavors. Turn off heat. If using, stir in optional sour cream, season to taste with salt and pepper, then serve topped with the minced chives/scallion greens.

I haven't run a carrot recipe in a while... here's an interesting version of carrot soup:

Spiced Carrot-Apple Soup with Fresh Mint
modified from an undated Bon Appetit clipping
serves 6

2 tbsp. chicken fat, butter or olive oil
1 1/2 C chopped onion
1 1/4 lbs [or so] carrots, peeled and diced
3 3/4 C chicken broth or stock
3/4 C diced Fuji apple
2 tsp. chopped fresh ginger
2 tbsp. Calvados [French apple brandy - optional]
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
Sea salt or kosher salt
black pepper
Chopped fresh mint

Heat fat in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Add carrots, broth, apple and ginger; bring to a boil. Cover. Reduce heat and simmer until carrots are tender, about 20 minutes. Allow to cool a bit then puree soup in batches in a blender [carefully! hot liquid expands fast in a blender and it can kind of explode on you and make a mess if it is too full and too hot]. Return to pan, mix in Calvados and spices, season to taste with salt and pepper. Serve in bowls, garnished with chopped mint.

How about this for chard?

Chard with Olives and Lemon
also from an undated Bon Appetit clipping, modified as well as scaled down to work with 1 bunch chard
serves 2 to 4

1 large bunch chard
2 tbsp. olive oil, plus a little extra
5 or 6 oil-cured black olives, pitted and quartered
1 small garlic clove, crushed
1 tsp. fresh lemon juice

Strip stems from leaves; chop stems and leaves separately.

Bring a well salted pot of water to boil. Add chard stems and cook until just tender, 2 to 3 minutes. Add chard leaves, cooking until just tender, about a minute or so more. Drain in a colander, squeezing/pressing out any water.

Heat olive oil in a heavy-bottomed skillet over medium heat. Add olives and garlic. Saute until fragrant, about 1 minute. Add chard and chard stems. Toss until heated through and any remaining water evaporates, another 2 to 3 minutes. Mix in lemon juice and some additional olive oil; season to taste with salt and pepper and serve. [Sounds a lot like my 'hot salad' recipe, with garlic and olives added!] ;-)

And lastly, a re-run from Winter last year -- my favorite way to prepare Brussels sprouts! (Had some for breakfast this way just this morning!)

Debbie's breakfast Brussels Sprouts
minimum ingredients:
Brussels sprouts
herbes de Provence
butter and olive oil
salt and pepper
cheese of some sort: I prefer feta or chevre, but another cheese will do in a pinch
extras (i.e. optional):
sweet peppers (did you freeze any from summertime?)
a little sweet onion or scallion... or some of the leeks in this week's box

This recipe is very scalable. Only cooking for one? just use a handful of sprouts and one egg. Cooking for more? Use a bigger pan, more sprouts and eggs. It's pretty simple.

Cut base off each sprout and peel off one or two outer leaves; just enough so as to get a clean little sprout. Cut sprouts in half.

Whisk up eggs and add some herbes de Provence (I like to rub the dry herbs in my fingers to bring out their flavor).

If the sprouts are bigger, you can steam them for maybe 2 minutes to soften just a bit, but if small, I don't even bother to do this. Again, heat a heavy-bottomed (cast-iron) skillet and melt some butter and add a modest bit of olive oil (don't be skimpy on the butter and olive oil). When bubbly, add sprouts, cut side down if you can manage it (and cut up peppers and/or onions or leeks, if using. Totally not required). Saute over medium heat until just starting to brown. Sprinkle with salt and grindings of black pepper.

Pour whisked eggs over the top of everything, turn down heat to low, cover and cook until eggs are just barely set, then lift lid, quickly distribute cheese over all, put lid back on, turn off heat and let sit for a minute or two until cheese gets melty.

That's it! Serve 'em hot (eggs and sprouts will be browned on the bottom but this is good!), with a side of toast and some of that fabulous Happy Girl Kitchen jam!!

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.

Companion Bakers Sourdough Bread Workshops at LEF

Jan 22 (Saturday) - Sourdough Basics: Companion Bakers "wood fired" Workshop
Happy Girl Kitchen Workshops at LEF
(all workshops include an organic lunch, as well as take-home items from what is made that day -- these workshops are not to be missed!)

Feb 5 (Saturday) - Farm Walk and Pickle Party!

Contact Jordan or Todd if you have any questions:

Community Farm Days and Events

We'll update you as soon as we have a new schedule for 2011!

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