LEF logo (small)
Live Earth Farm (Com)Post
11th Harvest Week, Season 16
June 13th - 19th, 2011
in this issue
What's in the box(es) this week
Come Celebrate the Beginning of Summer with us
What's Up in the Fields
Summer Solstice Celebration this Saturday June 18th!
YES people can still sign up for our CSA! Spread the word.
Companion Bakers Grand Opening, New Website and Workshops
Debbie's Quick-n-easy Vertical Chicken Roaster
Rebecca's Recipes
2011 Calendar

" And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair.
- Kahlil Gibran

Find us on Facebook

What's in the box(es) this week

Occasionally content will differ from this list (typically we make a substitution), but we do our best to give you an accurate projection.


The Family share will get larger quantities of certain items than the other two shares, so these items will be marked with a "+" sign.  

For any items not from our farm, we will identify the source in parentheses.

***Click here for a picture of how to tell share sizes apart at your pick-up site***

Family Share
Red and golden beets (mixed bunch)
Green cabbage
Fennel (Lakeside Organic Gardens)
Green garlic (bulbs getting more mature now; cloves forming)
Red Russian kale
Bunching onions (scallions)
Summer squash! (Magda)
Watermelon radishes

Small Share
Red and golden beets (mixed bunch)
Green cabbage
Fennel (Lakeside Organic Gardens)
Green garlic (bulbs getting more mature now; cloves forming)
Red Russian kale
Bunching onions (scallions)
Watermelon radishes

Budget Share
Green cabbage
Red Russian kale
Bunching onions (scallions)
Summer squash! (Magda)  

Bread Option

This week's bread will be plain whole wheat    

Extra Fruit Option

4 baskets of strawberries (Please always go by items/quantities listed next to your name on the checklist.)

Meat Chickens
Second monthly delivery of meat chickens this week! (15th, 16th, 17th of June)

Come Celebrate the Beginning of Summer with us
Spring is almost behind us; we seem to be out of the rainy and cool weather pattern, so it's time to celebrate and welcome the arrival of Summer.  I want to invite everyone to join us here on the farm to celebrate the change in seasons. For many of us, especially our children, it means a time to take a vacation; here on the farm, the Summer Solstice Celebration is an opportunity to take a short breather between all the hard work already put in and the big harvest months ahead.
Kuzanga Marimba and LEF's traditional bonfire
This is a great day for getting to know the farm. We have many activities planned for everyone to enjoy.  From tractor rides with me touring the fields, to milking the goats, to making cheese and ice cream, to learning how to bake in our traditional cob-oven; you can help plant pumpkins, or visit the animals (goats, chickens, and sheep) grazing on the pasture. Kuzanga, an eight member marimba band, will be playing again as they have for the last 10 years, with incredible music we can all dance to, as we light our traditional bonfire at dusk and enjoy the wonderful spread food everyone brings to the potluck (see schedule below for more details).

We celebrate as a community, acknowledging our commitment to the land, the food it offers, the mystery of seed and soil... and together become more aware of how we are able to enjoy a more harmonious relationship with the Earth and with each other.  I invite you all to take a short break from your respective busy lives to come and join us in kicking-off the Summer Season this coming Saturday, here on the Farm!

- Tom

What's Up in the Fields
With the start of Summer some of you might be interested in knowing what future harvests my murky crystal ball is showing that are new and exciting. With the longer and warmer days ahead, cucumbers and summer squash will soon be a staple. Summer squash is still in limited supply; some of the boxes will have them this week, but a larger block is scheduled for harvest in 7-10 days. We are growing four different varieties of summer squash this year: Magda (pale green, nutty), Romanesco (pronounced ridges, mottled dark green), Zephyr (pale yellow with green tips) and a more 'normal' green zucchini. Green beans are blooming, and small pods are already showing - which means by the end of June we will start harvesting them. Next week we'll have freshly dug potatoes. The pepper and tomato plants are all developing nicely, with lots of flowers and little fruits. The "Extra Fruit" option members will start seeing blackberries and raspberries next week in addition to our sweet and juicy strawberries.

The seasonal menu is in transition, but you can always count on your staple of greens, roots, and shoots. Thanks for being patient and creative with the gifts the land and climate has to offer right now.

- Tom
Summer veggies and fruits coming soon!
Cherry tomatoes green but getting there; potatoes ready to harvest; immature Magda squash and green beans with blossoms; raspberries almost ripe!

Summer Solstice Celebration this Saturday June 18th!

Here is the nitty-gritty - everything you need to know about our celebration. But first, some answers to the most frequently asked questions! (Please don't call the office Saturday with questions - no one will be there; we'll all be outside for the event!) ;-)

<> YES, both members and non-members (friends of the farm!) are welcome; we just ask for a $10 - $15 donation per carload for non-members. Donations benefit our non-profit education arm, the Live Earth Farm Discovery Program.

<> NO, it doesn't otherwise cost anything to attend - except everyone should bring something to share in our potluck (more details below)

<> NO, you don't need to RSVP ;-) Just come!

<> And PLEASE do not bring your dogs with you to the farm. Leave them at home.

* * * * * * * * * * * *

When: this Saturday June 18th, from 2 - 9 pm
(You're welcome to arrive a little early, but please do not come before 1pm as we will still be setting things up! - thanks!)

Parking: Please follow the signs. We have two parking areas, one at 172 Litchfield Lane (main farm entrance), and an overflow parking area at 1275 Green Valley Road. Parking at 1275 Green Valley Road means you will have to walk a ways - about a quarter mile, including a short distance up a fairly steep hill - to get to the main area of events.  Save gas and carpool!



Farm tours with Farmer Tom (there will be two tours): 3pm and 4pm
Take a tractor ride and 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.

Self-guided walking tours: all afternoon (map will be provided)
You are welcome to visit at your own pace the animals, the children's garden, our Permaculture garden and solar areas, our native grass and hedgerow plantings, the farm equipment, and of course, the ever-popular all-day-long Straw Bale Climbing Fort!

No U-pick, however you are welcome to browse (pick and eat) as you walk the farm or are on tour with Farmer Tom :-)

Ongoing Games and Activities (for children of all ages!): 2pm - 6pm
· Scavenger hunt -
please bring your own tote bags or baskets for collecting in!
· Tours of the farm animals
· Strawberry chocolate-dipping - pick berries from the field and dip them in melted chocolate ganache from The Buttery! YUM!
· Face painting
· Climbing on our straw-bale fort

· Ice-cream making
· Popcorn shucking and popping
· Planting in the LEF Discovery Garden - visit our Education Garden, help plant this year's pumpkin patch and learn about our farm's educational programs.

· and more... there are always a few surprises!

Bread-baking in the Farm's traditional wood-fired cob oven: 2pm - 5:30pm
We will have dough on hand but you are encouraged to also bring your own yeast or sour-dough to bake with.

Milking and Cheesemaking: 2:30 - 5:30pm
Participate and learn more about goat husbandry, milking and basic cheese-making techniques.

Music with Kuzanga Marimba: Starts at 6:00pm to bring us all together for the potluck dinner, and continues until 9pm.

Welcome Circle: 6:15pm

Potluck Dinner: 6:30pm
(details below)

Bonfire: lit at Sundown
Tradition dictates that the children gather with Farmer Tom, and all get to help him light the fire. Music and dancing around the fire continues until the end of the evening!

Remember to bring jackets and sweaters as it gets cool after dark, and a flashlight for navigating back to your car if you stay until after dark!


* * * * * * * * * * * *

Potluck Details
<> Everyone please bring something to share - an entree, a salad, a dessert - whatever you like! We never organize it more than that and always seem to have a nice variety.
<> How much to bring? If in doubt, bring more, as we always seem to eat it all up! ;-) In all my years at Solstice Celebrations I have not seen folks going home with lots of left-overs!
<> Please bring a serving utensil to go with your dish!
<> Put your name on your dish and serving utensil with some masking tape or something, in case they get separated, and so we know who they belong to if they get inadvertently left behind.
<> Please provide an ingredient list for your dish on a piece of paper or 3x5 card so folks with food allergies or special diets will know what they can and cannot eat.
<> Where to put your pot-luck items when you arrive? We will have several tables for placing your pot-luck items on out near the fire circle. If you have something that needs to be refrigerated, you can pop it into our walk-in cooler to the right of the breezeway in our "upper barn". If it just needs to stay cool (not in the heat of your car), you can also put it on a table inside the breezeway/classroom area until pot-luck time. If you arrive closer to pot-luck time, simply bring it to the table area. We have extremely limited facilities for re-heating anything, so please don't plan on that if you can help it.
<> There will be water and lemonade, but feel free to bring additional beverages for your own consumption or to share.
<> We encourage you all to bring your own picnic plates, cups, bowls, silverware etc. in order to minimize unrecyclable garbage. We will have a washing station, where you can rinse them when you are through eating.
<> And bring a blanket to picnic on, or your own chairs if you prefer.

YES people can still sign up for our CSA! Spread the word.
Ever since those few years back when we had a waiting list, people have assumed we were 'full' once the season began. But times have changed, and we have a much better structure in place for supporting additional sign-ups throughout the season than we did back then, so please continue to let folks know: YES they can still sign up! ;-)

Can you help? We are particularly interested in spreading the word for new membership in the following areas, places with new pick-up sites and/or plenty of capacity still:

in Santa Cruz County
West Santa Cruz - Companion Bakers

in South County
Moss Landing
New Monterey
Prunedale - Royal Oaks

in San Jose
South San Jose - Emlyn (very close to our other South SJ site)

in points north
Palo Alto - Barron Park
Redwood City
San Francisco - Bernal Heights
Oakland - Temescal

If you would like brochures to give out (we even have door-hanger bags if you're motivated!), or flyers-with-tear-offs (we have those too) to post or otherwise get out into these areas, please contact Taylor and she will gladly get them to you.

If you just want to email your moms group or church group or neighborhood group or mention us in your blog, the easiest thing to do is to tell people they can "simply go to our website at http://www.liveearthfarm.net and click on 'Join' and that will take them directly to our Sign-up Wizard. Once there, the steps are very easy to become a member!"

Companion Bakers Grand Opening, New Website and Workshops
The new Companion BakeryAfter a long haul, Erin and her husband Jeremy have FINALLY opened their new bakeshop in West Santa Cruz! They welcome everyone to come visit them any time, but will be holding an official GRAND OPENING this Saturday June 18th from 8am-1pm. Yes that's the same day as our Solstice Celebration... but the timing is great, because their opening is in the morning, and our celebration is in the afternoon -- so make a day of it! If you're coming over the hill to the farm, come a little early and swing by Companion Bakers new bakery first!

The address is 2341 Mission Street. Stop in and get an espresso drink from their vintage machine and enjoy some pastries and sourdough breads. Erin and Jeremy wish to express their million thanks for everyone's support (this has long been a dream of Erin's, to have her own bakeshop and on-site wood-fired bread oven), and so hope you will take a moment and stop by and see their setup!

Companion has a new website too - www.companionbakeshop.com - and Erin teaches a lovely variety of workshops: you can take anything from Sourdough Basics to Baking with Alternative Grains to Pies to Holiday Baking... visit their new website for a complete schedule of days and times. If you are a bread lover or have always wanted to learn how to make the real thing yourself, Erin will teach you what you want to know!

Debbie's Quick-n-easy Vertical Chicken Roaster
Since some of us are getting our pasture-raised meat chickens again this week, and since a few people inquired as to how one goes about cooking a whole chicken... I thought I'd share my favorite easy-peasy down n' dirty no-frills vertical chicken roaster technique! A friend taught me this years ago and I've done it this way ever since. The nice thing about vertical-roasting your chicken is that no part of the skin sits on the pan surface and gets soggy. I love crispy chicken skin, and this way you get max crispy chicken skin!

So the 'secret' vertical-roaster tool? A glass jar. Use any jar that will fit snugly into the main cavity of the chicken. Insert it open end down, and then 'sit' the chicken in a roasting pan as shown.

Steps to roast a whole chicken:

1) if your chicken is frozen, you'll need to thaw it first. How soon do you want to eat it? <> You can let it thaw over a couple days in your fridge, planning on eating it 2 or 3 or 4 days after you take it out of the freezer. When thawed slowly this way, it is fine to leave it 'thawed' in your fridge for an additional couple days, so you have some flexibility here. Put a plate under it as it will sweat as it thaws.
<> You want to eat it same day? If it is a 4 or 5 lb. chicken, it will probably need to be taken out of the freezer in the morning and left at room temperature. Check on it in the afternoon; if it seems fully thawed, stick it into the fridge. If, on the other hand, it still seems frozen, see next option.
<> Need to thaw it even sooner? Stick frozen bird, in its wrapper, into a deep pot filled with cold tap water and weight it down so it stays submerged. This will still take a couple hours, but not a whole day, and it is the safest 'fast' way to do it. I wouldn't recommend trying to thaw any faster using hot water, or the microwave. If you're in that big of a hurry, thaw it for tomorrow night's dinner and have something else tonight!

2) whichever way you thaw it (make sure it is all the way thawed; if it is still frozen in some areas, you'll have under-cooked chicken!), bring it to cool room temperature before roasting (take it out of the fridge an hour or so before cooking)

3) preheat oven to 450 degrees F

4) remove bird from packaging; blot away excess moisture. For extra-crispy skin, lightly coat bird over all with a little olive oil. Sprinkle liberally inside and out with salt.

5) insert jar into cavity as shown and sit bird upright in a roasting pan. Place in oven and immediately reduce temperature to 350 degrees.

6) roast/bake for approximately 12 minutes per pound (a 5 lb. chicken will take about an hour)

7) have a handkerchief ready to catch the drool as the aroma of roasting chicken wafts through the house!

(in the picture below, I did not use the additional olive oil; just sprinkled with salt!)
Debbie's cheap-easy vertical chicken roaster

Rebecca's Recipes
Click here to go to Debbie's recipe database. Rebecca's recipes will be included in the database as well. [What happened to "Notes from Debbie's Kitchen?"]  


I woke up so early Sunday to work on these recipes... the birds were singing and I was so sure that I would see the sun... I am waiting... so I continued to read this wonderful book called SAVOR by Thich Nhat Hanh and Dr Lilian Cheung about mindful eating, mindful life, being present in what we eat. I am reminded of how blessed we are to receive the beautiful food from the farm that nurtures our bodies as well as our souls. What bounty we have. I hope you enjoy my recipe offerings this week and are vibrant in health! Good week to all! (And remember to put your stock pot on for using any leftover vegetables from last week!) - Rebecca

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

1 C arugula and or spinach leaves
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced
1/2 C broccoli florets (or chopped broccoli)
4 tbsp. carrots, very small dice or finely chopped
2 tbsp. chopped cilantro
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups

1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute.
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos!

If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.

[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]

Fennel makes an interesting substitute for celery: it's delicious braised, baked, steamed, sauteed, or grilled and is a fine salad vegetable. You can use the leaves for a garnish or seasoning. Here's one with it braised:

2 tbsp. organic plain yogurt (can substitute coconut milk)
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tsp. ghee or coconut oil
2 tsp. fresh grated ginger
1 tsp. ground fennel seeds
1 tsp. ground coriander seeds
1/2 tsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely)
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach
Sea salt

1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.

I love to serve this with the following mint-coconut sauce:

Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces
Freshly ground black pepper and sea salt

Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.

Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.

These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.

This chutney is great with chicken or fish or meat, or as a side with roasted vegetables. Yield: 1 quart

6-8 carrots
1 tsp. sea salt
2 tbsp. mustard seeds
2 tsp. cumin seeds
2 tsp. ginger, chopped fine
1 tsp. black peppercorns
2-3 tsp. honey (optional)
3 tbsp. rice vinegar
Juice of 1 lemon
a little additional water

1. Mix all ingredients together and simmer gently until carrots are tender.
2. Cool and bottle. Store in the refrigerator.

I love this next recipe because it really highlights the flavor of the squash and it is so easy and delicious!

shallots to taste, minced finely
freshly grated nutmeg to taste
summer squash, grated
sea salt and freshly grated pepper
oil to lightly coat the pan (I use grapeseed oil for this)

1. In a saute pan, heat the oil and add the minced shallots. Saute just until softened, about 2 minutes. Leave the heat on medium high.
2. Add the grated squash and stir. When the squash begins to soften, about 2 minutes, grate some fresh nutmeg on it (remember, nutmeg is strong - especially fresh grated - so go lightly with the grating!) Stir in, and sprinkle with a pinch of salt and pepper.
3. Cover and turn off the heat. Let it sit for a few minutes to soften just a bit more. Remove the cover and enjoy!

Notes: for proportions, I usually use about 2-3 shallots per 2 medium squash - it all depends on your desired taste; measurements are not so critical.

Prenote from Debbie: this next recipe contains nectarines (or peaches), which Rebecca knows the farm doesn't grow -- but since she says this is really such a delicious recipe for using radicchio, and since nectarines and peaches also happen to be in season and available fresh at your local farmers market right now... I let it slide ;-)

Not only are the colors in this salad magnificent, but the taste is divine. The combination of the crispy radicchio, the luscious fruit, and the blue cheese, to my mind, is just about perfect [remember my "fruit-cheese-greens" mantra? This is just another great example! Debbie]. Toasted walnuts add a perfect crunch.

1 1/2 large heads radicchio, chopped
6 oz. blue cheese, crumbled (I love Gorgonzola)
6 nectarines, coarsely chopped (if you can't find nectarines, use peaches)
1/3 C toasted walnuts, chopped
Freshly grated black pepper, to taste
Nectarine vinaigrette (recipe follows)

1. Mix all ingredients in a large salad bowl and toss lightly.
2. Add a little drizzle of the dressing and toss. Taste and add more, as desired. [You can't un-add dressing, and soggy salads are a drag, so always start with less and build up to the right amount ;-) Debbie]
3. Dust with a fine touch of pepper if desired.

Nectarine Vinaigrette
1 ripe nectarine, seeded and chopped
1 C nectarine or peach nectar
1/4 C rice vinegar (seasoned)
1 tbsp. sweet mustard
1 tsp. sesame oil
2 tbsp. peanut oil

1. Place all ingredients in a food processor and blend until smooth. Strain through a strainer and refrigerate.

Serves 5 to 6

2 C water
3 medium beets
1 small knob gingeroot, sliced
3-4 cloves garlic
6-7 bay leaves (optional)

2 C water
2 carrots
2 stalks celery
1 tbsp. apple cider vinegar
3 oranges, peeled and seeded
1 tbsp. honey
1/4 C olive oil
1 tsp. sea salt
1/2 C walnuts

1/4 head cabbage, grated
1-2 carrots grated
1/2 bunch parsley, chopped

1. Blend the first 5 ingredients well in a blender. Pour into a big bowl.
2. Blend the next 9 ingredients at a low speed for about 30 seconds to break the ingredients into small pieces, but not pulverize them completely. Combine with beet mixture.
3. Add the parsley and grated ingredients to the mixture, stir it up, and serve.

Serves 8

1 C whole wheat pastry flour
1 C brown rice flour
1/2 tbsp. sea salt
1 tsp. each: ground coriander, cinnamon, and grated ginger
1 C apple juice
1/4 C chopped nuts
3 C pureed or grated squash (or sweet potatoes) (can also use 2 C grated carrots in place of squash)
1/3 C maple syrup or unrefined cane juice powder

1. Preheat the oven to 350 degrees F.
2. Mix all dry ingredients.
3. Add remaining ingredients and mix well by hand.
4. Pour into an oiled cake pan.
5. Bake for about 1 hour or until an inserted toothpick or knife comes out clean.

Options: you can add 1/2 C soaked raisins; I like the golden kind.

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 (LEFDP) activities 

Wee Ones

3rd Tuesday of every month, 10:30am - Noon [year-round]
(free for children 0 - 3 yrs; $10 - $15 per family)
Mothers, 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. RSVP requested.

Art on the Farm Camp 

Three weeks to choose from: June 13th-17th, June 20th-24th, or July 11th-15th
all camps from 9am - 4pm daily

(click here for cost and scheduling info)
We'll be engaging campers in creative expression among our 100 organic acres of fruits, vegetables, farm animals, and wild spaces. During the week campers will plant, harvest, and create in the kitchen and beyond; make cheese, make masks, print, paint, and sculpt with natural materials.

For questions about any LEFDP event or activities, contact Jessica at the LEFDP office: (831) 728-2032 or email her at lefeducation@baymoon.com.


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!)

April 16 - Sauerkraut, Kimchee and Kombucha 

May 7 - Cheese

June 11 - Jam with Available Berries

July 9 - Jam with Apricots and Berries
August 13 - Pickles
August 14 - Pickles
August 20 - Tomatoes
August 21 - Tomatoes

(to sign up for any workshop, simply click on its name, above)

Contact Jordan if you have any questions:
Follow Happy Girl on Twitter! @happygirl_co

Community Farm Days and Events

this calendar was revised 5/9/11; please note changes

April 23rd - Sheep to Shawl

April 27th - Community Night @ Saturn Cafe for LEFDP

June 4th - Community Farm Day - U-pick strawberries

June 18th - Summer Solstice Celebration
July 3rd - Community Farm Day - From Seed to Bread (no apricot u-pick) :-(
Aug 27th - Community Farm Day - U-pick tomatoes (our "Totally Tomatoes" day)
Sept 24th Sept 10 - "Taste of the Fields" wine and hors d'oeuvres fundraiser for LEFDP
Oct 22nd - Fall Harvest Festival and U-pick apples and pumpkins

Medicinal Herb Walks/classes on the farm

April 2nd - Herbs of Live Earth

May 14th - Herbal Basics of Stress Management

June 25th - Herbal Preparations

For more info, contact Darren Huckle at rootsofwellness@gmail.com or 831.334.5177 or visit his website at www.rootsofwellness.net

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