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Live Earth Farm (Com)Post
25th Harvest Week, Season 16
September 19th - 25th, 2011
in this issue
What's in the box(es) this week
The Fall Season is here!
Discrepancies in shares
Yet Another tomato U-pick! This Saturday Sept. 24th
"Cooking-from-your-CSA-Box" class this Sunday in Los Gatos
It's Sign-Up Time!
If you choose the "Installment Payment" option...
Clarification of "box sizes" with the coming seasons
Rebecca's Recipes
2011 Calendar

"From the fields of flowers to the juicy strawberry fields
This farm has given me a place to escape.
I've worked with my classmates through rain and sun
And have seen the seasons change and plants evolve.
So I'd like to thank you for giving me the chance
To experience nature with my bare hands
While providing the tools to make it even better."

- Gracie Winston, Santa Cruz Montessori "Wavecrest" 2008

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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.


If one share is scheduled to get larger quantities of certain items than the other two shares, these items will be marked with a "+" sign. Note that delicate share items like strawberries or cherry tomatoes are usually packed outside your box; see checklist in binder at your pick-up site for what to take. 


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
Gala apples
Napa cabbage
Green beans
Red Russian kale
Padron peppers
Sweet peppers +
Summer squash +
Dry-farmed tomatoes +  


Small Share
Gala apples
Napa cabbage
Green beans
Red Russian kale
Pac choi
Sweet peppers
Summer squash +
Dry-farmed tomatoes +


Budget Share
Napa cabbage
Green beans
Padron peppers
Sweet peppers
Summer squash
Dry-farmed tomatoes  


Bread Option

This week's bread will be whole wheat with flax seeds       


Extra Fruit Option

Gala apples, strawberries, raspberries and sungold cherry tomatoes


Meat Chickens
The next delivery of meat chickens is next month (Oct 5-6-7).

The Fall Season is here!
Sunflower in the late summer heatWe celebrate the beginning of the Fall Equinox this Thursday, as the length of night and day are equal, commencing the return of shorter days. As in many other parts of the country, this is the peak of the harvest season. Saturday's Dry-Farmed Tomato U-Pick was another success. Both the turn-out and the abundance of tomatoes warrant that we continue it at least one more week. If you haven't yet harvested your share of tomatoes to preserve for winter, now is the time! Please read about the U-Pick event below for more detailed information.

With the transition in the seasons the children are back exploring the farm. Last week the Santa Cruz Montessori "Wavecrest" Junior High returned for their beginning-of-the-year 2-day camp-out, the event which kicks off their class here which runs the entire school year. Over the last 3 years the farm class has been an integral part of their education, offering the students a unique opportunity to experience nature as a supporting fabric in their studies, challenging both their minds and bodies while at the same time passing on a deeper trust and love for this Earth. [Click here for Wavecrest's youtube slideshow of their LEF experience.] This unique program is based on Maria Montessori's vision of engaging adolescent children on a working farm, removing them from overly structured classroom settings and encouraging more time away from the family, studying civilization through its origin in agriculture.

In her book 'From Childhood to Adolescence, Maria Montessori says "...the work of the soil is an introduction to nature and civilization. The work of the soil is the approach to limitless scientific and historical studies. As for the harvest that ensues, it constitutes an initiation to the fundamental social mechanism of production and exchange, the economic basis on which society rests. This form of work, then, introduces the children to the heart of social life by experience and study." So it was fitting to introduce soils as the first subject for the field studies group. We walked the landscape to understand the physical, biological, chemical, climactic, and human factors involved in forming soil. With a soil coring device we were able to feel, smell and observe the texture of the soil in one of our Apricot orchards and compare it to the soil in a small stand of redwoods. Sitting on the soft mulch of decomposing redwood leaves we compared the farmed soils to the undisturbed redwood soil under foot, pondering how in farming it is possible to mimic the natural process through techniques such as composting, rotating crops and using cover crops, mulching and adding soil amendments, and following careful tillage practices. These techniques allow us to grow and harvest food without depleting but instead nourishing the soil and its natural life cycle. Suddenly the soil underfoot was not just a bunch of "dirt" but instead a living organism; something to care for, which in turn nourishes and connects the rest of the living world.

To honor the transition of the seasons, I invite you this week - either when you pick up your share or prepare a meal - to just stop for a moment and reflect on how much of what we do on this farm and in our lives is directly linked to the very cyclical rhythms of our planet, which turns once a day on its tilted axis, wheeling around the sun once a year, circled by its own large moon. I am grateful this farm is supported by such a wonderful community where the food we grow is the link that joins us in this nourishing seasonal dance.  A happy beginning of Fall to everyone!

- Tom

Child's hand with golden raspberry and ladybug courtesy of Constance Broz; baby playing in the soil courtesy of Leander Hopf.

Baby playing in a crop row; child's hand with golden raspberry and ladybug 

Discrepancies in shares
The harvest plan, which is never static but continuously updated, is probably one of the best reflections of the weekly and daily dynamics on the farm. It helps translate the reality in the field into a tangible share of what's freshest and ripest at the moment. Composing a representative weekly share (three sizes of share, no less) out of all the different crops growing on the farm is a challenging but exciting orchestration.

Sometimes it's tricky to estimate the size of a harvest and know whether or not it will meet the projections for the week's shares. Every day we are continually figuring things out and adjusting while in the field. How many beets or carrots to a bunch? Will Monday's raspberry harvest, which has been steadily decreasing, yield enough for two baskets for the extra fruit share, or just one? All in all there is a good chance that one or two items a week might get swapped out for something else. When we substitute though, we always try to replace the shorted item with an equivalent one, root for root, leafy green for leafy green, fruit for fruit, etc. So please -- and we can't stress this enough -- always only take what is stated on the pick-up list next to your name; this way there are no shortages for the other members who pick up after you do.

- Tom


Yet Another tomato U-pick! This Saturday Sept. 24th
Cutie-pie earnestly picking tomatoes
That's right, as Tom says above, due to popular demand and a continued bumper-crop of dry-farmed tomatoes, we're going to hold yet another Tomato U-Pick! (See details below.) Like last week, this is not a Community Farm Day so there will be no tractor rides and limited staff. Feel free to invite your friends though; it's open to all.  Remember, there's that comprehensive tutorial on canning your bounty too, if you want to try your hand at it. Tomatoes all winter... what a treat!

Tomato U-Pick Details
When: Saturday, September 24th, 10:00am - 4:00pm
Where: come to our "Main" Green Valley Entrance at 1275 Green Valley Rd - Follow signs for parking, and to get to the U-pick field.
Cost: $1.50/lb (1st 5 lbs. free for members). And yes, eating while picking is allowed!
Harvest limit: 100 lbs. per family
What else:
<> Bring hats, sunscreen, etc. for protection from the elements
<> Bring your own lunch and picnic on the farm if you like!
<> Bring your own bags or boxes for harvesting (LEF will not provide them)
<> Bring wheeled carts or wagons, if you can, to haul your bounty back to your car (parking area may be a bit of a walk from the field)
<> Don't forget to bring cash for paying (exact change helps!)
<> Bring your own salt if you want to snack on tomatoes in the field! :-)
<> Please do not bring dogs to the farm; do leave them at home - thanks!

"Cooking-from-your-CSA-Box" class this Sunday in Los Gatos
Are you a relative newby to cooking out of a CSA share? Still a bit tentative about how to go about using all the produce you get each week? Want to build your confidence in that arena? Here's your perfect opportunity. Once again, chefs Rebecca Mastoris (yes, our recipe-writing Rebecca) and Karen Haralson will convene at Williams-Sonoma in Los Gatos and offer to teach you how to make delicious, nutritious, easy meals from what's in your box! As before, this will be a very up-close-and-personal class; you will be working with the same kind of ingredients as you would receive this time of year in your CSA share, watching, tasting, sampling (lots!), taking home recipes... ask as many questions as you like! Classes are now held monthly, the last Sunday of each month. Mark your calendars!

Where: Williams-Sonoma, 122 N. Santa Cruz Ave, Los Gatos
When: Sunday Sept 24th, 1 to 3pm
Cost: a nominal $15

Space is limited to 30; please pre-register so they know how many to plan for. You can register directly from Karen and Rebecca's Vibrant Foods Catering website, or you can email Karen at ktese@cruzio.com if you have questions or want to make alternative payment arrangements.   


 Below: the infinitely variable quinoa salad, and chefs Karen (left) and Rebecca (right). 

Karen and Rebecca and Quinoa Salad  

It's Sign-Up Time!
A repeat from last week, in case you missed it - you may now sign up for the coming seasons, both Winter and Next Year (Regular 2012)!

To recap:

<> Each season (Winter, Regular) must be signed up for separately; signing up for one does not reserve your spot for the next.

<> If you are not interested in a Winter share that's fine - you can skip it.

<> Although our Regular season does not begin until next April, we are taking sign-ups for it starting now, so as to start the revenue flow necessary to prepare for the coming season (as Tom talked about last week).


<> Payment incentives! (Regular Season only): There are two: one for "Early Registration" and another for "One Payment".  


<> Payment flexibility! (Regular Season only): Can't pay in one payment up front? Choose our "Installment Payment" option, which spreads the total cost of your subscription equally from the time you sign up until Nov 2012 (the last month of the season). Think of it kind of like a 'lay-away' plan - you make monthly installment payments into your member 'account', and then begin drawing against your 'balance' next spring as you receive your shares. [Please read "If you choose the 'Installment Payment' Option", below.] 


The nitty-gritty

Our website has been completely updated with all the current info - prices, schedule, which sites are available for what seasons... I highly encourage everyone to at least check out the "How does it work?" and "What does it cost?" sections, as well as the all important "Info for CSA members" page. 


Then as soon as you're ready, click Join, choose your seasons, and sign up for them! It's that simple!  If you plan on doing both seasons, sign up for both now; take advantage of that discount! ;-)    

Clipping from our Website homepage 

If you choose the "Installment Payment" option... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
[This information is on our website's "Cost" page as well, but bears repeating.]

Installment Payments HEADS UP - in peoples' eagerness to sign up, sometimes they miss important wording. In the step where you choose your payment plan, if you choose "Installment Payments", under "Price" it will spell out for you the number of and amount of payments (ex: "8 * $97.24" would mean eight installments at $97.24 each). Next to that under "Notes", it then says when those payments will be charged to you -- and this is what people miss: "X payments. First payment now. Rest of the payments on the 1st of each month starting [the month after you signed up]." In other words, in the above example, if you signed up on April 5th, the 1st $97.24 will be charged on April 5th, and the rest will be charged May 1st, Jun 1st, July 1st... etc, until you've made all 8 payments. If you signed up on April 29th, however, your first installment would be charged on the 29th, and the next one would STILL be charged May 1st... i.e. two very-close-together payments! So please be mindful of the fact that if you sign up during the latter half of a month, you will experience this. If cash-flow is tight, you may wish to wait until the beginning of a new month to sign up, so that your payments are spread out more evenly.

Clarification of "box sizes" with the coming seasons
Ever since we added a third box size - the "Budget" share - to our two original sizes ("Family" and "Small") there has been some confusion: people would sign up for a "Small" share, and then if they didn't read the instructions, think they're supposed to take the 'smallest' box at the pick-up site. Unfortunately, the Budget share is the smallest...!

SO, we are remedying this with the coming seasons. New box sizes are going to be:
Family (Large) Box
Regular (Medium) Box
Budget (Small) Box

Now the only reason I'm bringing this up is: that picture on our website, the "How to Tell Boxes Apart" one, will continue to show the "Small" share as the middle-sized box... until the end of this current season, while it still holds true. But once the season's over, we will revise that -- and hopefully there will be less box size confusion in the future! ;-)
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?"]  


Greetings to all. The Autumnal equinox is just around the corner. Have you noticed the air? It is changing, feeling lighter... filled with a certain sweetness of fall. I was out at the farm yesterday and all of the naked ladies (flowers, not me!) are starting to fade. Tom was saying this is a sign of summer passing. This time of year is so intoxicating for me; everything is slowly changing - the color of the leaves, the air's temperature (especially in the early morning), the evening darkness is upon us earlier, and oh! the scents floating in the air are hypnotic. I think I'll linger in the garden a bit longer this morning to watch the light change in its subtle way. Somehow it seems softer... Blessings to all of you and enjoy the amazing bounty we share. Rebecca

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Serves 6
A colorful raw salad with added booster foods. Cabbage is high in phytonutrients that protect against cancer. It has antioxidant properties and helps detoxify chemicals and hormones from the body.

salad ingredients
2 C shredded cabbage
1/4 C diagonally sliced scallions
1/4 C cilantro, chopped
1/4 C mint, chopped
1/4 C almonds, toasted and chopped
dressing ingredients
3/4 tbsp. brown rice vinegar
1/4 tsp. lime juice
1 tbsp. tamari
1/2 tsp. maple syrup
1/4 tbsp. minced ginger
1/2 tsp. dulse flakes (optional)
1/4 tsp. kelp flakes (optional)
1 tsp. toasted sesame oil

1. Shred the cabbage then sprinkle liberally with salt. Place in a colander with a heavy plate on top. Allow cabbage to rest a minimum of 1 hour or maximum of 12 hours. Rinse lightly with water then press out all of the liquid before continuing.
2. In a small mixing bowl or food processor with a fitted blade, make the dressing by adding the first 7 ingredients and then slowly drizzling in the oil. Taste for balance. When your taste buds are satisfied, cover and reserve in the refrigerator until ready to use.
3. Meanwhile, prepare remaining salad ingredients and toast and chop the almonds.
4. In a large mixing bowl, mix the cabbage with the dressing and toss well. Add the scallions, cilantro, mint, and almonds and toss.

Serves 12
Yes, another tomato soup recipe...! I just had this the other day on a cold morning - for breakfast! [ooh, I like that idea! - Debbie] - and it was just too delicious to not share with you. Hope you enjoy this one! Tomatoes are high in the cancer-protective antioxidant, lycopene. Lycopene is one nutrient that becomes more concentrated and potent when cooked. Miso adds a rich flavor and aids digestion.

1 tbsp. oil or ghee
2 medium onions, chopped
4 stalks celery, diced
2 medium carrots, diced
1 1/2 tbsp. minced ginger
1 1/2 tbsp. minced garlic
3/4 C mirin
3 3/4 lb. tomatoes, any kind, seeded (optional) and chopped
6-8 C vegetable broth
tomato paste, if needed
2/3 C red miso
for garnish:
3 scallions
1/2 C yogurt or creme fraiche
2 tsp. minced ginger

1. Heat a heavy-bottomed pot on medium heat and add the oil. Add the onion, celery, and carrot and sweat over low heat for about 15 minutes, stirring frequently. Do not allow the vegetables to brown. Add the garlic and ginger and stir/cook for another 1-2 minutes.
2. Deglaze the pot with the mirin and then add the tomatoes. Sweat for 15 minutes further.
3. Add the stock, starting with just 6 cups. Bring to a low simmer, then leave to cook for about 45 minutes to an hour. Taste. If the flavor of the tomato is not strong enough, add some tomato paste. Season with pepper only.
4. Turn off the heat and ladle the soup into a blender, in batches, filling no more than 2/3rds full each time. Begin pureeing at low speed then increase to high speed until well blended. Return puree to the pot but don't turn on the heat unless you need it to be heated up a little. If the soup is too thick, more of the stock can be added.
5. Pour a little of the soup in a small bowl and whisk in the red miso until it dissolves, then pour it back into the rest of the soup and stir to distribute. Taste and adjust seasonings as necessary.
6. To prepare garnish: combine the ginger, with the creme fraiche or yogurt. Cut scallions into slivers.
7. Serve in bowls, garnishing each portion with a few slivers of green onion and a swirl of the cream mixture.

Yield: 1 quart
Kimchi is Korea's version of saurekraut. It is traditionally buried in the ground to ferment.

1 head napa cabbage, cored and shredded
1 bunch green onion, chopped
1 C grated carrot
1/2 C grated daikon
1 tbsp. grated ginger
2 cloves garlic, peeled and minced
1/2 tsp. dried chile flakes
2 tbsp. sea salt

1. Place the vegetables, ginger, garlic, red pepper flakes, and sea salt in a bowl and pound with a wooden pounder to release juices [If you don't have a pounder, roll up your sleeves, wash your hands, and squeeze and smoosh with your hands - Debbie]. Place in a quart-sized wide-mouth mason jar and press down firmly with a pounder [or your fist] until the juices come up to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar.
2. Cover tightly and keep at room temperature about 3 days before transferring to a cold storage.

[Note from Debbie - for other versions of Kimchi (or just to compare, to see the similarities and differences) - see in the recipe database: Kimchi (or Kimchee), Kimchi - fermented (Sandor Katz's version), Kimchi, not fermented. Also, for an idea of what to do with your kimchi after you make it (other than snack on it, of course) check out Kimchi Pancake! Also: if you get pac choi, this can also be added along with the napa cabbage. It is wonderful in kimchi!]

Serves 12
I know you aren't getting tomatillos this week, but this is such a delicious recipe, I just had to share it (some of you may have tomatillos left from last week's boxes...?).

1 C pumpkin seeds
1 tsp. cumin seeds
1/2 tsp. dried Mexican oregano
1 medium onion, chopped
1 bunch cilantro stems and leaves
2 small jalapenos, seeded and finely chopped
2 large lettuce leaves
5 medium tomatillos, husked, washed, and coarsely chopped
1 small bunch of radishes, including their greens
1 whole chicken, cut into 8 pieces
2 tbsp. coconut oil
2 1/2 C chicken or vegetable stock
sea salt and pepper to taste

1. In a small pan on over low heat, toast the pumpkin seeds, cumin seeds, and oregano until fragrant and the pumpkin seeds begin to pop, about 6-7 minutes. Reserve 2 tbsp. of the toasted seed mixture and transfer the rest to a blender or spice grinder and process until finely ground. Set aside.
2. Separate radishes from their green tops; slice radishes, wash greens.
3. In the bowl of a food processor, combine onion, cilantro, jalapenos, garlic, lettuce, tomatillos and radish tops, and puree until smooth.
4. In a large cast-iron pan or Dutch oven over medium-high heat, add the coconut oil and brown the chicken pieces for about 5 minutes on each side. Remove to a plate.
5. Add the pureed vegetables to the pan. Stir in the stock and ground seeds, and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 10-15 minutes. Season to taste with salt and pepper. Add the chicken pieces to the pan and return to a boil. Reduce the heat and simmer, partially covered, until the chicken is cooked through and tender, about 40 minutes.
6. Serve on a large platter, garnished with the sliced radishes and the reserved toasted  seed mixture.

Serves 4

1/2 head cabbage, shredded
2 apples, unpeeled, cored and chopped
2 tsp. brown rice syrup (or sweetener of choice)
2 tbsp. brown rice vinegar (or vinegar of choice)
2 tbsp. umeboshi vinegar (can be found in health food stores or in the Oriental section of some grocery stores) [Ume plum vinegar can be gotten at Whole Foods; I believe this is the same thing. - Debbie]
1/4 C red currant or raspberry jam
about 2 tbsp. caraway seeds

1. Bring a pot of water to boil over high heat. Add the cabbage and cook until crisp-tender, about 5 minutes [if using Napa cabbage, it will likely take less time as Napa is more delicate than regular green cabbage - Debbie]. Drain and transfer to bowl. Toss the apples with the hot cabbage and set aside.
2. Whisk together rice syrup, vinegars, jam, and caraway seeds to taste. Toss with the hot cabbage until well combined. Allow to stand for 15 minutes to let the flavors develop.
3. Serve warm or room temperature.

Serves 4
This fun-shaped pasta with long spiraling curls makes a festive dish. Dotted with vegetables and tossed in garlicky sauce, Roman-style, this recipe is a real attention-grabber.

1 lb. fusilli
2 tsp. olive oil
7-8 cloves garlic, minced
2-4 shallots, minced
sea salt
1/2 C sun-dried tomatoes
1 C vegetable stock
1 bunch kale, finely diced
2 tsp. kuzu or arrowroot, dissolved in 1 tbsp. cold water
12-18 basil leaves, minced

1. Bring a pot of water to a boil, and add the fusilli. Cook until just tender to the bite, about 8-10 minutes.
2. While the fusilli is cooking, heat the olive oil in a deep skillet over medium heat. Add the garlic and cook 1-2 minutes. Add the shallots, and a pinch of salt and cook, stirring until the shallots are translucent. Stir in the sun-dried tomatoes and season lightly with salt. Add the stock and simmer until the tomatoes are soft, about 6-8 minutes.
3. Add the kale and coolk until the kale is wilted and turns a deep green, about 8 minutes. Stir in the thickener until a thin sauce forms, about 3 minutes.
4. Drain the fusilli, do not rinse. Add the fusilli and sauce to the pasta cooking pot and stir until the fusilli is well-coated with the sauce. Gently fold in the basil. Transfer to a pasta bowl and serve immediately, garnished with basil leaves.

makes 2-3 large servings

1 tbsp. olive oil
4 cloves garlic
1 red onion, cut lengthwise into thin slices
generous pinch of crushed red pepper flakes
5-6 tomatoes, diced
1 lb. green beans, trimmed and left whole
1/2 C vegetable stock
sea salt
1 8-oz. package tagliatelle or linguine
parsley sprigs, for garnish

1. Heat oil in a large sauce pan over medium heat. Add the garlic and saute for about 1 minute; add the onion, red pepper flakes, and tomatoes and cook 2 minutes. Add the beans, stock, and a light seasoning of salt. Cover the pan and reduce the heat until the mixture just simmers. Cook the beans until they are tender, stirring occasionally, and adding water as needed. Stir frequently at the end to avoid scorching.
2. Bring a large pot of water to a boil and cook the pasta according to the package directions just until tender. Drain, reserving 1/4 C cooking water; do not rinse.
3. Return the pasta to the pot. Add the sauce and the pasta water to help coat the noodles. Toss well and transfer to a serving bowl. Serve immediately, garnished with the parsley sprigs.

Serves 6

Ragout ingredients
1 1/2 C white onions, diced
1 1/2 C squash, 1-inch dice
1 1/2 C sweet peppers, 1-inch dice
1 1/2 C tomatoes, 1-inch dice
3 jalapeno peppers, seeded and chopped
1 tbsp. fresh thyme
sea salt and pepper to taste
Johnny cakes ingredients
2 C cornmeal
1 C flour of choice
1 C hemp seeds (optional - high in omega 3)
1/4 C sweetener of choice
2 tsp. sea salt
2 eggs, beaten
1 1/2 C water (if not using the hemp seed, reduce the liquid to a little under 1 C)

To make ragout
Heat the oil in a saucepan; add the vegetables and saute until all are browning on the edges. Add the thyme and salt and pepper to taste. Cook over medium heat for 5 -10 minutes. Set aside.

To make Johnny cakes
1. Preheat oven to 500 degrees F.
2. Combine the cornmeal, hemp seeds, sweetener, and salt in a bowl and mix well. Make a well in the center of the mixture and add the beaten eggs and water and mix well. Whisk ingredients together until well combined.
3. Oil 2 cookie sheets and heap tablespoon-sized balls of batter to form eighteen 3-inch cakes (leave enough space between them to allow them to spread out to 3-inch diameters without flowing together into one big cake). Cook the cakes in the oven for 3-4 minutes, or until bottoms are lightly browned and the tops have set. Turn over and cook for another 2-3 minutes.

To serve: mound a cup of ragout onto each plate. Surround with three of the Johnny cakes. You can drizzle a little maple syrup over the cakes to lightly coat. Top the ragout with the fresh thyme and serve.

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

Debbie here with a little addition - just made this for lunch today and since we're getting dill again in our shares, thought you'd enjoy!

Tomato-Dill Salad
cut up fresh tomatoes (dry-farmed, cherry, or both)
a generous handful of fresh dill, fronds only, coarsely chopped
feta cheese, crumbled
a little thinly slice red onion (optional. I had a lovely small red cippoline onion from the farmers market, which, when cut crosswise, slices up into perfect little crescent moons!)

Combine above ingredients in a bowl; make a simple vinaigrette with a nice red-wine vinegar, a little crushed garlic, and good olive oil. Toss the dressing with the salad ingredients and season with pepper to taste. Can add salt too, but check first - the feta is already salty. It's up to you. Yum!Tomato-Dill Salad

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 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 Celebration

July 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

Sept 17th - Another Tomato U-pick! (due to popular demand, Mother Nature's sun!)

Sept 24th - Yet Another Tomato U-pick!
Oct 22nd - Fall Harvest Festival and U-pick apples and pumpkins


"Cooking-from-your-box" classes

Join chefs and CSA members Rebecca Mastoris and Karen Haralson on the last Sunday of each month at Williams-Sonoma in Los Gatos for this fun and informative session on making great food from what comes in your Live Earth Farm CSA box. For info about the latest class, see "Upcoming Events" on Karen and Rebecca's Vibrant Food Catering website.  


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