|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***
Green beans + (lots! - see instructions for freezing)
French breakfast radishes
Sweet green peppers
Green beans (lots! - see instructions for freezing)
French breakfast radishes
Green beans (lots! - see instructions for freezing)
French breakfast radishes
Sweet green peppers
This week's bread will be sesame whole wheat
Extra Fruit Option
Strawberries and caneberries (blackberries or raspberries)
Next delivery of meat chickens will be mid-August.
A Week's Harvest - What it Takes!
The farm's weekly harvest plan is finalized every Monday morning, then in turn is translated into "what's in the box this week" for posting in the newsletter which goes out to you by Monday evening. A harvest plan, however, is never really final - it is an ever-changing list, constantly fine-tuned based on conditions in the field. A crop is ready to be harvested when it reaches a certain maturity, yield and quality. Changing field conditions can affect crops differently; a heat wave, for example, can accelerate growth on crops such as radishes, squash, or cucumbers. Above normal heat can burn sensitive and exposed fruit, and also affects the timing of harvest for cool-weather crops, as irrigation schedules must be shifted around to keep them from being stressed. Sometimes during heat spells spinach or lettuce - especially less resistant varieties - may become vulnerable to a mildew infestation and need to be harvested earlier than planned, before the fungus spreads. Many crops, such as berries, summer squash, cucumbers, green beans, peppers, or tomatoes require multiple harvests per week. Consequently they need to be on a staggered schedule to avoid unnecessary work overloads.
To assure a steady and varied supply of produce throughout the season we not only grow a diversity of crops, but more importantly we plant several successions of each crop over extended periods of time. A steady harvest of lettuce, for example, requires that we plant lettuce every 10 days; green beans need to be field sown almost weekly between April and the end of August to extend their harvest from July through October; spinach, mustard greens, and arugula are generally on a two week sowing schedule; carrots and beets are sown 4-6 times a year. Almost all the crops we grow have a successional planting (and corresponding harvest) schedule. Given the many variables involved, some of them unpredictable, it is therefore not unusual that Monday's harvest plan and what actually ends up in your share later in the week don't exactly match. Just a couple of weeks ago it was probably disappointing not getting the promised green beans we've been patiently waiting for. I had misjudged the timing in the maturation of the pods, thinking that the weather, which was unseasonably warm, would accelerate their growth to have enough for everyone.
Summer squash and the invisible green bean, ready to pick.
It never ceases to astonish me when I look at the sheer quantity of items on a weekly harvest list. Between the CSA and our farmer's markets we're looking at literally thousands of bunches weekly, whether it's carrots, beets, arugula, kale, or chard. Similar quantities apply for heads of lettuce, or pounds of summer squash, potatoes or green beans. The numbers are even more sobering if we count the number of individual berries... probably tens of thousands are hand-picked every week, each one carefully placed into baskets. There is no mechanical harvesting on this farm, so think about it. Numbers only tell part of the story though.
All of LEF's berries are harvested by hand.
In farming, the farm workers are all too frequently unnoticed in the overall food equation, but their contribution is large. Each crop is different and requires a different set of harvest techniques which need to be performed in a timely manner and under often physically taxing outdoor conditions. From a botanical perspective, each harvested item also reflects a specific plant part: roots, leaves, shoots, tubers, pods or fruits. It takes the careful attention and intimate understanding of a skilled harvester to discern the quality, maturity, and growth conditions of each of these edible parts on a crop. Vegetables and fruits are delicate and highly perishable. It may sound easy when we hear harvesting terms like bunching, picking, snapping, plucking, digging, cutting, clipping... but in reality, here on the farm these terms reflect experience -- an impressive set of skilled physical hand and body movements and the mastery of a number of specialized tools, some so sharp that if not used correctly can easily lead to injury. To harvest summer squash, for example, one first needs to carefully part the large often scratchy leaves, reach down into the base of the plant, and make a clean cut through the short stem where the squash fruit is attached to the thicker fleshier main trunk. This needs to be done carefully so as to avoid damaging the main mother plant. The squash can be easily scratched, and so need to be handled gently, with gloves, and carefully placed in a crate. Radishes, carrots, beets and potatoes all need to be dug from beneath the soil surface with shovels or forks, pulled up, sorted and often bunched on site. Lettuce heads are cut with a sharp harvest knife right where the leaves join at the root base of the plant. When it comes to green beans no tools are required, but harvesting is particularly tricky and time consuming since each individual pod must be selectively plucked from a cluster that hangs hidden within a bush of stems and leaves.
Farm workers digging potatoes, cutting and packing lettuce, pulling carrots, trimming chard...
So it sure feels like an accomplishment each week to see our harvest cleaned, sorted and stacked neatly in preparation for packing your shares. It is always a satisfying sight. We all have a sense of connection with you, the community of members for whom we are growing this food. The fact that we grow food for you directly makes it all the more rewarding for us all. It gives more recognition to the value of each harvest and all the work performed here on the farm. We are fortunate to have a talented, dedicated, and hard working group of people who every day bring this farm alive by growing and harvesting the most wonderful food this land has to offer.
Enjoy this week's harvest!
Perspective from our New CSA Coordinator
Though the term "CSA" is becoming more familiar to people, when I say that I'm now a CSA Coordinator, I still get a lot of "CSwhat?" in response. As I'm learning to explain to people what Community Supported Agriculture is, I'm finding calling it a "farm share" comes across pretty well. That's how I was first introduced to Live Earth Farm by my (at the time) wife-to-be, who has been a CSA member since 2001. She called it "her farm", and told me all about how she got a weekly share in the harvest. Her farm share - a box of veggies with fruit on the side served up at a nearby pick-up site. Just bring your own bag for the strawberries.
Soon I was helping out, picking up the share on occasion... getting to smell the fresh berries and, while eating the first one as my reward, wondering when I was ever going to remember to bring the extra bag to carry them away in. I then visited the farm for a Solstice event. I met goats and chickens, saw Farmer Tom giving tractor rides, and walked down to one of the lower fields to pick (and eat) strawberries. As I toiled, I came to a conclusion: here is something I can believe in. And now, I think of the farm as mine, too.
These are exciting times. And while to some that is a curse, to others it is a time full of opportunity. Terms like "local", "sustainable" and "community-supported" are echoing out from communities like ours, entering the mainstream and helping to change a culture that is desperately in need of a positive alternative to the course it has been on. As members of a CSA, we have the chance to lead by example, walk our talk, and use the power of our dollar to make a difference in our local community as well as the world community. Not to mention the fact that, since we are what we eat, we are providing our bodies with the best sources of nutrition possible.
Stepping up and becoming the CSA Coordinator, I'm grateful to be able to serve the community of people that makes Live Earth Farm, my farm, possible - i.e. you, its members. I also get the unique, insider's ability to support and promote an agriculture method I believe is vital to the continued health of our environment and our local communities. A method I would call "traditional" or "conventional", since it is so much more so than the chemically saturated monoculture - a recently introduced agriculture method - which somehow co-opted the terms.
I look forward to future interactions with you all as I settle into my new role, and am excited to be able to participate so directly in the ongoing growth of our CSA. Thank you all!
Happy Girl Baking Workshop at LEF with Stephanie Stein
Stephanie is the one behind all the delicious scones and pastries served at Happy Girl Kitchen Cafe down in Pacific Grove. Her goodies get raves regularly. Here's your opportunity to learn from a pro! Right here on the farm, using our wood-fired oven!
Whole Grain Baking Workshop
Sunday August 28th
10am - 3pm
Learn how to incorporate more whole grains as well as indulge your senses while baking homemade artisan goods. Come and learn with Happy Girl Kitchen's baker, Stephanie Stein, as she leads you through the hands on baking process. We will use more than cups and kitchen tools - we'll use our hands, eyes, and taste buds as well, to gain the full sensory experience that baking can be. Expand your baking repertoire to include more whole grains that are not only more healthful but result in tastier and more complex baked goods as well.
On the agenda?
Peaches and Cream Scones
Tomato and Goat Cheese Galette with Pine Nuts and Basil
Chocolate Coconut Cookie Sandwiches
We will break for a light lunch and enjoy a short tour of Live Earth Farm to enjoy the fresh air and see where our produce for the workshop is being grown. Can't wait to see you there!
To sign up, please email me directly at firstname.lastname@example.org
or call me at 209.481.9727
Some scenes from a recent workshop:
Reminder: next Community Farm Day Saturday July 30th
Don't forget to mark your calendars for our next Community Farm Day! Fun for all ages!
Theme: From Seed to Bread
When: Saturday July 30th, 10am - 4pm
What: experience the full circle from field to mouth: together we will gather our wheat crop, thresh the grain, mill it into flour, and then bake baking delicious crusty pizzas in the farm's cob oven. We'll harvest fresh ripe tomatoes, peppers, eggplant, and basil from the field to add as toppings, as well as make and add goat cheese from goats we can milk the same day.
For members who like to camp out from Friday to Saturday, we have limited space (for about 10 tents), so if you're interested, please make your reservations now.
For the event itself, we request a donation of $10/person or $30/family, and if you are camping overnight $15/person or $45/family. Please leave your dogs at home.
Please RSVP by e-mailing email@example.com or calling 831-763-2448.
LEFDP Fundraiser oops! - revised button code
Last week we talked about the Discovery Program's 3rd annual fundraiser: Celebrating Generations of Farmers
(local food and wine pairing; silent auction; children's program; barn dance! - click here if you missed it
), and included a PayPal button you could click on to purchase tickets...
...but we made a small mistake in the button code such that you couldn't select more than one ticket or option at a time ;-) -- sorry about that! That has been remedied (we added the "shopping cart" feature so you can return and add more items), and so please use the below to order tickets for any or all parts of this wonderful event:
Hope to see you there!
Freezing Fresh Green Beans
Tom tells me we're going to get an exceptionally large quantity of green beans in our shares this week, so I thought this was the perfect opportunity to teach you how to freeze them! How cool it will be to be able to serve your Thanksgiving guests these lovely summer green beans from the farm!
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How to Freeze Fresh Green Beans
This is almost as simple as freezing strawberries or other caneberries. The only difference is that you must blanch the beans briefly before freezing. In a nutshell, blanching involves scalding, then quickly cooling veggies - you're partially cooking them, not completely cooking them. From the National Center for Home Food Preservation, "Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins."
Once blanched, you want to dry them off (I throw them into my salad spinner to get off the majority of the water, then spread them out on a cotton flour sack towel and blot them with another), then you have a couple options for freezing:
- my favorite is to spread them on rimmed cookie sheets on a layer of waxed paper or parchment (or cut-open clean paper grocery bags), freeze them, then once frozen, transfer them to a ziplock bag and squeeze/suck out as much air as possible then return to the freezer for storage. This way you can decant as many or as few beans as you like at a time.
- if you plan to use them in measured quantities, you can skip the spreading-out step and simply pack the blanched beans in whatever freezer container you like and freeze them.
<> Prepare beans by trimming stems and tips and then either leave whole or cut into segments (your preference). Try to have the beans more or less equal in size for more even freezing (you can cull out the small and oddball beans for cooking now, saving the more uniformly-sized ones for freezing)
<> As a rule of thumb, allow at least 1 gallon of water** per pound of beans (or any veggies) you are blanching
<> Submerge trimmed beans completely in vigorously boiling water
<> Boil for 2 1/2 minutes, timed from the moment they are immersed (per Joy of Cooking)
<> While boiling, prepare your ice water bath; a large pot or even your sink works well
<> After 2 1/2 minutes, quickly drain beans and immediately plunge into ice water bath, stirring about with your hands or a wooden spoon until completely cooled
<> Drain, then dry and store as I describe above.
**a less water-intensive option is to steam-blanch your beans. In this option, be careful to not steam too many at one time, or those on the bottom will be more cooked than those on the top. Rule of thumb is to not steam-blanch more than a pound at a time, unless you have an amply large steamer pot/basket. If you are steaming, the timing should be 3 minutes (i.e. a little longer than if boiling).
Good day to all! Last week I didn't pick up my CSA box - just couldn't get to the farm... so for the rest of the week I felt really deprived. I have come to savor all the goodness and bounty from my "BOX". My cooking just wasn't the same even though I know I can go to the farmer's markets. There is something so enriching about driving to the farm to get my box in anticipation of its wonderful contents. Also, not having the veggies and fruit for one whole week made me use all the precious leftovers from the previous week. I ate each last green bean with intent and sheer enjoyment, taking the time to savor every bite... a lesson in mindful eating for me this past week! I am elated to once again be eating in abundance from the box this week. I hope you all enjoy the blessings of this beautiful food we are able to share with one another. My deepest gratitude to the farm for all its goodness, all those goodies which keep us in such vibrant health and delight our taste buds. May you all have a glorious week and I hope you enjoy the recipes!
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EASY CURRIED RAW "NOODLES"
This quick and easy dish uses only raw ingredients, so all of the nutrients are bio-available. Plus, the curry powder is rich in tumeric, which is loaded with anti-inflammatory compounds.
3 tbsp. almond butter (or peanut butter, or nut butter of choice)
1 tbsp. low-sodium tamari (soy sauce)
1 tbsp. curry powder
3 medium summer squash
1/4 C unsweetened, shaved coconut
1/3 C raisins (I like to use golden raisins or dried cherries or dried cranberries)
1/2 C chopped cilantro
1. Combine the nut butter, tamari and curry powder in a large and whisk until well mixed. Set aside.
2. Trim off the ends of the squash. Using a vegetable peeler or mandoline, slice the squash lengthwise into long, thin strips.
3. Add the squash strips to the bowl with nut butter mixture and gently toss until well coated. Add the raisins, coconut, and cilantro, and toss a bit more, until evenly distributed. Serve immediately, or chill up to 48 hours.
If I have leftovers I put this mixture into my tossed green salad for extra flavor and texture. It is delicious!
ROASTED RED POTATOES with CHIMICHURRI SAUCE
This is a super simple side dish or appetizer that is easy and fun. I like to serve them individually on a skewer, like a lollipop!
1 1/2 lbs. potatoes
1 tbsp. olive oil
1/4 tsp. sea salt
2 C lightly packed fresh basil leaves
1/4 C each: lightly packed parsley and cilantro leaves
4 cloves garlic
1/2 C red wine vinegar
1 tsp. red pepper flakes
1 tsp. salt
1. Preheat oven to 400 degrees F. Toss the potatoes with oil and salt and place in a single layer on a cookie sheet.
2. Bake for 30-40 minutes or until tender when gently squeezed and skin is crisp.
3. While potatoes are cooking, prepare Chimichurri sauce by finely chopping the herbs and garlic in a food processor or blender. Add remaining ingredients and pulse on and off until mixed.
4. Place potatoes on a platter and serve with Chimichurri sauce.
RADISH GREENS and OLIVE SPREAD
The leafy greens of fresh radishes are some of the most nutritious greens ever (yet sadly, rarely used). You may also substitute arugula or kale, but try it with the radish greens - it is quite fantastic!
Leafy greens from 1 bunch of radishes (or about 2 C of greens)
1/2 C chopped basil
1/2 C chopped parsley
1/4 C cilantro
2 small green onions (scallions)
5-6 green or black olives, pitted and chopped
2 tbsp. olive oil
2 tsp. vinegar of choice (I use Umeboshi plum vinegar; can be found in health food stores)
1 tsp. shoyu (soy sauce)
pinch of sea salt
pinch of ground chipolte pepper (optional)
1. Finely chop the greens. If they are very tough, they may need to be steamed lightly to soften first.
2. Toss the greens with the basil, parsley, cilantro, olives, olive oil vinegar, shoyu, salt and chipolte (if using). Let stand to marinate, tossing occasionally, until soft (about 15 minutes to an hour).
3. Mash everyting in a mortar and pestle (or in a food processor) to a pesto texture.
4. Serve with anything or as a condiment. I like it on crackers as a snack or with roasted veggies or chicken. This is an unusual condiment, and what a great way to use the beautiful radish tops that are so nutritious for us.
SUMMER ARUGULA CUCUMBER SOUP
Fresh cucumber rounded out with creamy pine nuts (or walnuts) and slightly bitter arugula is a great, light, seasonal dish. A touch of fresh ginger and miso lends lovely layers of subtle taste. Peel and remove the seeds of the cucumbers to yield a fine smooth texture. (I leave the skin and seeds because I am fond of the texture.)
1/2 C pine nuts (or toasted walnuts)
1 C filtered water, plus additional if needed
2 tbsp. lemon juice
2 tsp. sweetener of choice (I like honey or maple syrup)
2 tsp. miso paste
2 tsp. finely grated ginger root
1/2 clove garlic
4 cucumbers, optionally peeled and seeded, roughly chopped
1 bunch arugula, cleaned
1/4 C mint leaves
1/2 C parsley leaves
2 small green onions (scallions), chopped
freshly ground pepper to taste
1. In a blender, blend the nuts, water, olive oil, lemon juice, sweetener, miso, ginger, garlic together until very smooth.
2. Add the cucumbers to the blender and blend until smooth, adding additional water as necessary to achieve the desired thickness.
3. Add the arugula, mint, parsley, and green onions in pulses until well mixed, but pieces of herb are still visible.
4. Serve chilled, garnished with freshly ground pepper.
GARLICKY CREAMED SPINACH with ARUGULA
Creamed spinach is a deliciously creamy affair for the palate and the soul. It is comforting to eat and may be served with almost any entree or simply over pasta, rice, or coucous. I also use chopped arugula for a nutty, slightly sharp bite. The leeks lend a sweet, mellow flavor and a depth that onions never dream of.
1 tbsp. olive oil
1 tsp. butter
1 large leek (or 2 -3 smaller), washed well and chopped
1 bunch spinach, washed and chopped
1 tbsp. whole wheat flour or gluten-free flour such as brown rice flour
1 C cream, almond milk or coconut milk
1/2 tbsp. freshly ground nutmeg
sea salt and white pepper to taste (if you don't have white pepper, black is fine)
1 C arugula, chopped
1. Heat the olive oil and butter in a large saute pan over medium heat. Add the leek, and saute for 3 minutes, until soft, stirring often - do not allow the leek to change color.
2. Add the garlic and spinach, saute for 2 minutes, until the spinach softens.
3. Sprinkle the flour over the vegetables, and stir to combine well.
4. Add the cream or cream alternative, nutmeg, and salt and pepper, combine well, and simmer for 5 minutes, until the sauce thickens and the spinach is tender. Stir in the chopped arugula, and serve.
BALSAMIC BERRY TOPPING
Dark, sweet and juicy berries make an incredible topping for ice cream, sorbet, angel food cake, shortcake, or for a fruit salad. The unusual combination of tart vinegar and a few gratings of black pepper really forms an unorthodox background for seasonal berries. Allow the berries to stand at room temperature for 20 minutes for the flavors to marry. If the color of this doesn't wow you, the flavors certainly will!
1 pint blackberries
1 pint raspberries
1 pint strawberries
1/8 C balsamic vinegar
1/4 C sweetener of choice
freshly ground pepper to taste
1/4 C cassis (black currant liqueur, optional)
1. Combine all the berries, vinegar, sweetener, pepper, and optional cassis in a large mixing bowl, and stir gently with a spoon.
2. Let stand for at least 20 minutes at room temperature before serving.
GARLIC GREEN BEANS
Makes 2-3 servings
In this dish, a garlicky sauce enlivens the more subtle flavor of the familiar green bean.
2 tbsp. rice vinegar
2 tbsp. soy sauce
2 tsp. rice wine or dry sherry
1/4 to 1/2 tsp. chili oil or chili sauce
2 tbsp. dark sesame oil
2 tbsp. oil
3 to 4 medium cloves garlic, peeled and minced
3/4 lb. green beans, trimmed and cut into 1- or 2-inch pieces
2 tsp. arrowroot or cornstarch or kudzu or other thickener
1 tbsp. water
1. Stir together together rice vinegar, soy sauce, rice wine or sherry, chili oil, and sesame oil on a small bowl.
2. Heat the oil in a skillet or wok over medium heat, then add the garlic. Cook until fragrant (about 30 seconds).
3. Add the green beans and stir-fry for 5 minutes, or until cooked (leave them a little on the crunchy side).
4. Add to the pan the mixture of seasonings from step one. Cook over low heat for about 1 minute to reduce the liquid.
5. In a separate, small bowl, dissolve the thickener in 1 tbsp. water, stirring to get rid of lumps.
6. Blend the thickener into hot mixture in the pan and stir. Serve!
This is especially good for anyone who wants to help blood circulation, increase appetite, or relieve stress. The sauce reflects the garlic's ability to warm the stomach, strengthen the spleen, promote movement of energy, reduce stagnation and counteract stagnation, and counteract toxicity, while green beans supplement energy and nourish the blood. (If you want to get some interesting facts about garlic and other ingredients look up "One Hundred Healthful Asian Ingredients".)
LEFT-OVER COOKED BEETS
Grate some of your leftover steamed or roasted beets into your green salad for a touch of sweetness, color and vibrance! I did this the other day and just loved it. Toss the salad with some of the raspberry vinaigrette and be in heaven!
Makes 2 Cups
The natural sugars in beets lend a satisfying sweetness to this African-inspired chutney, while the ginger gives a pleasing bite. I like to serve this with oven roasted chicken because its lovely flavor and texture are an excellent compliment to the bird.
2 tbsp. oil
4 shallots, finely chopped
4 cloves garlic,minced
two 3-inch pieces ginger, sliced
2 tbsp. honey
4 cardamom pods
2 sprigs thyme
2 tbsp. sugar or other sweetener
4 beets, peeled and cut into 1/2-inch cubes
1 tbsp. unsalted butter
2 C chicken stock
1/2 tsp. sea salt
1. Heat oil in a large deep saute pan over high heat. Add the shallots, garlic, ginger, and beets, reduce to low, and saute for 10 minutes, stirring occasionally.
2. Add the honey, cardamom, thyme, sugar, and butter and stir over low heat for 1 minute.
3. Add the chicken stock and and begin to simmer. Reduce the heat and simmer until the beets are tender, about 45-50 minutes.
4.Remove the cardamom, thyme, and ginger from the chutney and stir in salt. Let cool.
4. Store in the refrigerator in an airtight container for up to 2 weeks.
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 Ones3rd 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 firstname.lastname@example.org.
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 7/4/11; 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 CelebrationJuly 30th - Community Farm Day - From Seed to Bread
Aug 27th - Community Farm Day - U-pick tomatoes (our "Totally Tomatoes" day)
Sept 10th - "Celebrating Generations of Farmers" farm-fresh food and wine pairing fundraiser for LEFDP [click on link for more info and to buy tickets!] 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 PreparationsFor more info, contact Darren Huckle at email@example.com or 831.334.5177 or visit his website at www.rootsofwellness.net