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Live Earth Farm (Com)Post
27th Harvest Week, Season 16
October 3rd - 9th, 2011
in this issue
What's in the box(es) this week
Harvesting, Storing and Investing as the Seasons Turn
Beginning of month - best time to sign up
Keep Fresh Basil Fresh! - Debbie's new tip
Pizza Margherita!
Rebecca's Recipes
2011 Calendar

"We are still in transition from the notion of man as master of the earth to the notion of man as part of it."
- Wallace Stegner

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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 (or the next smaller) 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
Green beans
Red Russian kale
Hot peppers (Hungarian yellow/red; Padrons)
Yellow Finn potatoes
Sweet peppers +
Summer squash
Dry-farmed tomatoes +  


Small Share
Gala apples
Napa cabbage
Collard greens
Green beans
Hot peppers (Hungarian yellow/red; Padrons)
Yellow Finn potatoes
Sweet peppers
Summer squash
Dry-farmed tomatoes 


Budget Share
Green beans

Sweet peppers
Dry-farmed tomatoes  


Bread Option

This week's bread will be plain whole wheat        


Extra Fruit Option

Gala apples, Warren pears and strawberries


Meat Chickens
This week (Oct 5-6-7) is the final delivery of meat chickens for the Regular 2011 season.

Harvesting, Storing and Investing as the Seasons Turn
I was hoping that our recent coastal summer days would last more than just a couple of weeks... alas the approaching wet and cold weather system has dampened those hopes, especially the one that all our rain-sensitive crops would hold up through October. The dry-farmed tomatoes and strawberries are on the top of my list, as they will be affected the most. Basil, peppers and green beans will continue to produce as long as we don't get a heavy frost. To beat the rain, we decided to harvest the rest of our Yellow Finn and Yukon Gold potatoes, which we were storing and curing in the ground. A bumper crop of over 7 tons was dug up last Saturday morning -- a task that would have been physically much more difficult in wet soil after the rain. The crop looks so good that we're saving the small and medium-sized tubers as seed potatoes for an early spring planting; the rest will be in the shares throughout the winter.

harvesting the potato crop

On the apple front, all the Galas are now harvested and stored in the cooler; the Newton Pippins are more than half-way done, and in a couple of weeks the Fujis will have reached the perfect sweetness and will come off the trees as well. Our Harvest Celebration on the 22nd of October (more information next week) will center around apples, so mark your calendars if you enjoy picking them yourself.

Our fall and winter plantings are maturing nicely: soon broccoli, Romanesco cauliflower (the lime-green heads with the beautiful fractal spiral pattern), Brussels sprouts, collard greens and cabbage, and an assortment of root crops (golden and red beets, rutabagas, parsnips, turnips and winter squash) will gradually replace many of the warm weather crops.

Those of you who participated in the "Seed to Bread" community farm day in late July will remember the plot of triticale wheat which we harvested, threshed, milled into flour, then kneaded into pizza dough and baked into delicious pizzas in the farm's cob oven. Well last week, in anticipation of the coming rain, we harvested all the remaining wheat and took it up to Double Dog Ranch in Pescadero to thresh (that's where Pie Ranch stores their thresher; they kindly offered to let us use it). Wheat is one crop that, in all the years we've farmed, we have never really grown as a crop to be harvested; typically we've only ever grown it as a winter cover crop, which in the spring is then turned back into the soil. With a mechanical harvester/thresher attached to a tractor's power take off (PTO) however, the process of threshing what would otherwise take days to accomplish by hand was suddenly reduced to a couple of hours work. It was fun seeing the whole process come full circle -- especially since we ended up being rewarded with over 400 lbs of clean triticale wheat kernels.

Just as we on the farm are storing seeds, tubers and fruits for the winter months ahead, the plants are directing energy into their seeds and roots, to store the promise of future growth, nourishment, and bounty. I see your commitment through your CSA membership renewals in the same way. It feels very reassuring that the Farm's financial well-being is rooted in this healthy exchange. Seeing how many of you have responded so quickly by signing up for the winter and next year's 2012 season, I want to express my gratitude for your ongoing support for the food, the people and the sustained well being of the entire farm.

- Tom
Using Pie Ranch's mechanical thresher to get the wheat kernels off the stalks en masse

Beginning of month - best time to sign up
It is the beginning of a new month (what, October... already?? Where'd the time go?), so if you were waiting for this to sign up so you wouldn't get dinged two installments close together, the time is now!

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 our discounts! ;-)    


Keep Fresh Basil Fresh! - Debbie's new tip
I have experimented with many different ways to try to make my fresh basil last more than a day or two, and think I finally hit pay dirt! It was kind of serendipitous, because the time-before-last time we had basil my bunch wasn't in such good shape, so I had put the few good sprigs in a jar of water on my kitchen table and composted the rest. Well much to my surprise, those sprigs perked up and lasted several days! So when I got a beautiful long-stemmed bunch more recently, I immediately trimmed the stems (like flowers for a bouquet) and put them in a large pitcher of water. It was really hot though, and by the next day they had all drooped over. Rats! I thought. But I remembered those sprigs from the prior week and thought, what was the difference? They were sprigs, not long branching stems with lots of leaves. I figured the water just didn't want to (or couldn't?) travel that far to support so many leaves on each stem. So the next day I cut them again, so that there was only one cluster of leaves per sprig (with as much stem on that piece as I could leave), and filled several smaller jars with fresh water, only putting three or four stems in each jar so that individually they'd have plenty to drink. Bingo! They went from floppy and wilted to fresh and perky as if they were still on the plant in the sun! I took progressive photos to document this for you. By day 8 they were finally starting to show age, with brown spots on the bigger/older leaves... but even then, some of the leaves were still perfectly good. So I was able to use a little fresh basil here and there over the course of the entire week, instead of having to 'use it or lose it' within a day or two of getting it home. How cool is that? :-) - Debbie

So to summarize:
<> if basil stems are long and branching, cut them into individual sprigs, leaving as much stem on each sprig as you can
<> if they're already in sprigs when you get them, be sure to trim the stem end just before putting in water (like you would with a bouquet of flowers); avoid immersing the leaves, of course
<> don't crowd them, i.e. don't take the entire bunch and squeeze them into one jar of water -- use several jars so each sprig has plenty of water
<> don't cover them (I've seen some storage suggestions where they say to put a plastic bag over them and stick the whole shebang in the fridge; I have tried that, and also tried covering them and leaving them out. Either way it didn't help; they went bad in a few days, but possibly because I had the whole bunch in one jar. Several jars covered with bags would just be a pain in the patootie though - and ugly to boot; why bother when they are so pretty on the table and last just fine without covering?)

Day 3: I pick up my share on Fridays; this is Sunday. Note how they perked back up after being all limp in the big pitcher of water as I described above (wish I'd thought to take a pic of that for comparison!)
Basil, day 3

Day 5: fresh as a daisy!
Basil, day 5

Day 7: fewer jars ('been using them! and the tomatoes too!) If you look closely, the large leaf on the far right, just above the jar rim, is showing some age. Look how good the rest is though!
Basil, day 7

Day 8: This is the following Friday, a full week after I picked up my share. You can see how the leaves lower on the stems (the older ones) are looking long in the tooth, but amazingly there were still several leaves that were still fresh and good (I used them!)
Basil, day 8

Pizza Margherita!
...and this is what I made with a bunch of that basil and some of the tomatoes last week. Pizza Margherita is SO easy - the toppings are simply mozzarella, fresh basil, fresh tomatoes... that's it! Make your own pizza dough (here's my recipe; remember to scroll down on the page to find it), and while it is rising (or after your pizza is in the oven), throw together a nice salad and you've got dinner! - Debbie


Debbie's homemade pizza margherita!  


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?"]  


Greeting on another beautiful morning! As of this writing, the sun is shining down and it sure feels good; I heard that it was supposed to rain though. Have you noticed how deliciously tender the kale has been? It is becoming a daily part of my life: breakfast, lunch, and dinner - I am enjoying every morsel! Autumn is circling around us now, the air is definitely cooler and soup-making is in the air. I am going to dig through my fridge this morning and create a pot of hearty, healthy deliciousness. Maybe a white bean kale soup with lots of extra veggies. Hope you all find the time to get a pot on the stove and enjoy the goodness too. Blessings of Autumnal joy to all of you, Rebecca

. . . . . . . . . . . . . . . . . . . . 
Pear-ripening tip. Debbie here again - the Warren pears you're getting in the Extra Fruit option are still hard when you get them. This is normal; pears are picked hard and ripened off the tree in our walk-in cooler - they need a period of chill time to ripen properly - and only brought out of the cooler for delivery to you or to farmers markets. After the 'chill' period, they will ripen when brought to room temperature. To expedite that process, put your hard pears in a brown paper bag with an apple; the apple will give off ethylene gas and help the pears to ripen more quickly. Check on them daily; when there's a little give to the flesh they are ready to eat! Note that the skins remain relatively green even when fully ripe (they don't yellow up like Bartlett pears), so don't let that throw you. Right now, they'll probably take at least 3 days, but as fall/winter progresses, they'll continue to ripen slowly in the farm's cooler and so will take proportionally less time to ripen at home!
. . . . . . . . . . . . . . . . . . . .

Serves 4-6

For the roll:
1 small cabbage
4 large potatoes
3 pats* butter (about 1 tbsp.)
8 tbsp. grated parmesan cheese
1 egg
1/2 lb. spinach or other greens of choice
1 large carrot
sea salt
For the sauce:
half a lemon
4 tbsp. olive oil

*[a pat is about a teaspoon of butter sez Rebecca; I'm not capable of using butter in such small amounts, so I'd use a tablespoon per 'pat' myself, but  Rebecca and I both agree: either way is fine ;-) - Debbie]

1. Remove the tougher outer leaves from the cabbage, if necessary, then wash and blanch the remaining leaves in boiling water. Drain well and arrange them in layers, forming a rectangle.
2. Boil the potatoes, press them through a potato ricer (or mash them), then put in a saucepan with 1 1/2 pats of butter. Season with salt and reduce the puree over low heat. Add some parmesan, a pinch of fresh grated nutmeg and an egg and stir until well blended.
3. Blanch the spinach or other greens for a few minutes, until tender. Dry out over a gentle heat with the remaining butter.
4. Boil the carrot whole in a little water (or steam) until al-dente but pierce-able with a sharp knife tip, then set aside.
5. Spread the potato puree evenly over the rectangle of cabbage leaves leaving a margin exposed; spread the greens on top of the potatoes, then finish off with the whole carrot. Wrap the cabbage leaves around the filling in the shape of a log roll like you would when making maki-style sushi, then wrap in a sheet of plastic wrap and place in the refrigerator for 2 hours to become firm.
6. Remove the roll from the refrigerator, remove the plastic, and slice crosswise into 1-inch (or so) thick slices; dress with lemon juice and salt.
7. Sometimes I roast garlic and mash it into the potatoes for extra flavor.

Serves 4

1 large eggplant
2-3 summer squash
4 sweet peppers
6 tbsp. raisins
5 tbsp. pine nuts
1 small bunch of chives, finely chopped
4 tbsp. olive oil
1 clove garlic, minced or crushed
sea salt and pepper

1. Put raisins in boiling water to soak. In the meantime, clean and cut the peppers in half, removing the stems, seeds, and the white ribs inside, and wash, trim and cut the squash in half lengthwise.
2. Cut the peppers and the squash into thin matchsticks and put into a bowl.
3. Wash and peel (optional) the eggplant and cut it into very thin slices then brush with a little olive oil and sprinkle with sea salt.
4. Warm up a cast iron griddle (or any heavy skillet). When hot, place the eggplant slices on it, turning to cook on both sides. Once cooked, place on a tray.
5. Saute the garlic in a pan with some oil; add the matchsticked sweet pepper and squash and cook for 3-4 minutes over a high flame. Add salt and pepper, together with the pine nuts and the softened raisins. Stir the mixture until well blended and cook for another 4 minutes, mixing in some of the finely chopped chives at the end. Remove from the heat and put aside.
6. Lay the eggplant slices on a work surface and spread each with about a tbsp. of the cooked vegetable mixture. Roll up the slices, forming roulades (spiral rolls), and arrange on a platter. Scatter roulades with remaining chopped chives and serve immediately.

Serves 6
Transform summer's bounty into this incredibly beautiful soup with bursts of sweet peppers drifting in a pale amber broth. Be sure to pay attention to the cooking time for each vegetable and add fresh herbs at the last minute so they retain their vibrant colors. If you are missing a vegetable or two, don't worry. While the soup tastes best on the day its made, if you need to make it in advance, reduce the cooking times some so the vegetables don't overcook when reheated. Then add some tomatoes and herbs just before serving.

2 tbsp. olive oil
1 large leek, both white and green parts, well rinsed and thinly sliced (about 1 cup)
1 small fennel bulb, thinly sliced (about 1 cup)
1 bay leaf
2 cloves garlic
1/2 C dry white wine
7 C stock
3 carrots, sliced 1/4-inch thick (about 3/4 C )
1/2 C trimmed and sliced green beans
1 C diced squash
1/2 C fresh corn kernels
2 C diced dry-farmed tomatoes
1 tbsp. coarsely chopped basil
1 tbsp. fresh thyme leaves
1/4 C chopped flat-leafed parsley
sea salt and pepper
freshly shaved Parmesan cheese
Pesto (optional)

1. Heat the olive oil in a large heavy pot over low heat. Add the leek, fennel, and bay leaf and cook, stirring occasionally, for 3 minutes. Add the garlic and cook stirring frequently, until the vegetables are soft and fragrant but not browned, about 5 minutes.
2. Add the wine, increase the heat to medium-high, and cook until the wine has almost evaporated, about 5 minutes. Add the stock and bring to a simmer.
3. Add the carrots and green beans and let simmer for 5 minutes. Add the squash and corn and simmer just until the vegetables are tender, about another 5 minutes -- do not overcook or the bright vegetable colors will be lost.
4. Lastly, add the tomatoes, basil, thyme and parsley and let simmer until heated through, about 1 minute. Season soup with salt and pepper to taste. Discard the bay leaf and serve immediately, garnished with ribbons of Parmesan cheese or a dollop of pesto, if desired.

makes about 12 pancakes

Basic Whole-Wheat Pancake Mix (combine these ingredients)
2 C less 2 tbsp. whole wheat pastry flour
2 tbsp. dry sweetener
1/2 tsp. sea salt
1 1/2 tsp. baking powder
3 crisp apples, cored, peeled (optional), and thinly sliced
3/4 C toasted walnuts or pecans, coarsely chopped, with some reserved for garnish
2 large eggs
1 C buttermilk, or more if desired (a good substitute for buttermilk, if you don't have it, is to sour some regular milk by stirring about 1 tbsp. vinegar into 1 C of milk and letting it sit for at least 30 minutes before using)
4 tbsp. (half a stick) unsalted butter, melted, or 4 tbsp. oil
2 C basic pancake mix, above
1 tbsp. ground cinnamon
oil for brushing the griddle
confectioner's sugar for dusting the pancakes (optional)
pure maple syrup, warmed

1. Place the sliced apples and chopped walnuts close to the griddle for easy reach.
2. Place the eggs, milk, and butter in a small bowl and whisk to blend.
3. Combine pancake mix and cinnamon in a medium size bowl and whisk to blend well. Add the egg mixture in a slow stream, stirring constantly until just blend; do not over mix or the pancakes will be tough. If you prefer thinner pancakes, increase buttermilk by half a cup.
4. Heat a griddle or large skillet over medium-low heat until a few drops of water sizzle when splashed on the surface.
5. Brush some oil on the hot griddle. Working in batches if needed, spoon batter onto the griddle to form pancakes that are about 4 inches in diameter. Arrange slices of apple and a sprinkling of nuts on each pancake while still liquid. Cook pancakes until small bubbles begin to form in the batter, about 1 1/2 to 2 minutes.
6. Carefully flip pancakes over and cook until the other side is brown, another minute or two.
7. Transfer pancakes to a warmed platter and garnish with the reserved walnuts; dust with confectioner's sugar if desired. Serve the pancakes immediately with warmed maple syrup.

Makes 15 muffins
A healthy muffin that's also moist and tasty is hard to come by, but this one fits the bill. Tidbits of apple make the muffins naturally sweet and delectable, while the low-fat ingredients help keep the calorie count down. Bran is nutritious, but most bran muffins are heavy and dense. These, however, are surprisingly light and tender. If you are tempted to indulge a bit, sprinkle them with a little cinnamon-sugar for a pleasant crunch.

2 1/4 C wheat bran
2 C milk or milk substitute
2 tbsp. plain yogurt
butter for greasing the muffin tins (if not using liners)
2 C whole wheat pastry flour
2/3 C firmly packed light brown sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. ground cinnamon, plus 1 tsp. ground cinnamon for the topping
2 large eggs
1/3 C oil of choice
1/3 C applesauce [use your own homemade applesauce or see recipe below - Debbie]
2 tsp. vanilla extract
2 small apples, peeled (optional), cored, and cut into quarter-inch dice (about 1 C)
1/3 C granulated sugar (optional)

1. Place the wheat bran, yogurt, and milk in a large bowl and stir to combine. Let mixture sit at room temperature until bran softens, about 30 minutes.
2. Position a rack in the lower third of the oven and preheat oven to 350 degrees F. Butter 15 standard muffin cups or use liners.
3. Place the flour, brown sugar, baking powder, baking soda, salt, 1/2 tsp. cinnamon in a large bowl and whisk to combine.
4. Combine eggs, oil, applesauce and vanilla in a small bowl and whisk until completely blended. Add egg mixture to the bran mixture and continue to stir.
5. Add the bran-applesauce mixture to the flour mixture and stir with a rubber spatula until just barely combined (do not over-mix or muffins will be tough). Fold in the apples. Spoon batter into the prepared cups, filling them almost to the brim.
6. To make cinnamon-sugar topping, if using, combine the granulated sugar and remaining 1 tsp. of cinnamon in a small bowl. Sprinkle the top of each muffin with about 1 tsp. of the cinnamon-sugar mixture.
7. Bake muffins until they are golden brown and a toothpick comes out clean, 20-30 minutes.
8. Place the muffins on a wire rack and allow to cool about 10 minutes. Remove muffins from pan and serve warm. The muffins taste best the day they are made. If necessary, you can store them in an airtight container for up to 3 days. Reheat them in a preheated 350 degree oven for 5-10 minutes.

Serves 4
The quality and freshness of the apples you select will determine the final flavor of the applesauce. You might want to stir in a spoonful or two of maple syrup or brown sugar depending on the sweetness you desire. I like the natural sweetness of the apples without any sweetener.

2 lbs. apples, washed thouroughly, (peeled optional)
1 cinnamon stick
sugar or maple syrup (optional)

1. Quarter and core apples, then cut quarters into thin wedges.
2. Place cut up apples and cinnamon stick in a large wide saucepan; add 1/4 C water. Cook, covered, over medium-low heat, stirring often, until the apples are soft, about 25 minutes.
3. Cool the apples slightly; remove the cinnamon stick and set aside. You can run the apples through a food mill to get the skins out, or just mash them skins and all to your desired consistency. Taste and add sweetener if so desired. Sometimes I squeeze in  a little lemon juice to brighten the flavors.
Serve warm, chilled, or at room temperature.

Makes 1 large pan.
These are sensational. Make them in a smaller, deeper pan if you like a cakier texture.

6 tbsp. melted butter
1 C flour of choice
1 C sweetener of choice
1/2 tsp. baking soda
1/4 tsp. sea salt
1 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground ginger
1 large egg, beaten
1/2 C plain yogurt
1/2 tsp. vanilla
1 C shredded carrots
1/2 C coarsely chopped dates

1. Heat oven to 375 degrees F. Grease an 11-by-14-inch baking dish. In a large mixing bowl, combine the flour, sweetener, baking soda, and salt. Add the cinnamon, nutmeg, and ginger and blend thoroughly. Gradually stir in the melted butter. Add egg, yogurt, and vanilla. Blend well.
2. Stir in the carrots and dates and pour batter into prepared pan. Bake 25-30 minutes or until a tester comes out clean. Cool briefly a rack and cut into squares; serve warm or cool.

Serves 6
The sauce is thickened with kudzu root, which is an anti-cancer plant that is a lot more desirable than the cornstarch of questionable quality found in most carry-out fare. Plus, the blend of tamari, lime juice, ginger, and a maple syrup in the sauce is so delicious that you'll be able to take that Chinese restaurant off the speed dial!

1/2 tsp. sea salt
juice from one lime (about 2 tbsp.)
4 organic skinless, boneless chicken thighs, cut into bite-sized pieces (you can substitute an equivalent amount of tofu or tempeh)
2 tsp. kudzu (found in health food stores)
1/4 C cold water
1/2 C tamari
another 1/4 C water
6 tbsp. maple syrup
another 2 1/2 tbsp. freshly squeezed lime juice
2 tbsp. brown rice vinegar
3 tsp. minced garlic, divided
3 tsp. minced fresh ginger, divided
pinch of cayenne
1 tsp. toasted sesame oil
1/2 lb. broccoli
2 tbsp. light sesame oil
1/2 C cashews

1. Stir the lime juice and salt together. Add chicken and marinate for 20 minute in the refrigerator.
2. Whisk the kudzu with the 1/4 C cold water until completely dissolved, making a slurry.
3. Combine the tamari, other 1/4 C water, maple syrup, other lime juice, vinegar, 2 tsp. of the garlic, 2 tsp. of the ginger, plus the cayenne in a small saucepan over medium-high heat and bring to boil. Lower the heat and simmer, uncovered, until the sauce begins to thicken and is reduced in volume by a third, about 4 minutes. Stir in the kudzu slurry while whisking continuously to thicken more, then stir in the toasted sesame oil and remove from the heat.
4. Meanwhile cut the broccoli florets into bite-size pieces. Trim and peel the stems and cut them into bite-size pieces as well, keeping them separate from the florets.
5. Heat a wok or large, heavy-bottomed saute pan over high heat for 2 minutes. Add the light sesame oil and swirl to coat the pan. Add the remaining 1 tsp. each of garlic, and ginger and stir-fry for 1-2 minutes, until aromatic. Stir in the chicken and toss constantly for 2 minutes. Add the broccoli stalks and stir-fry until bright green, then add the florets and continue stir-frying until bright and vibrant, about 2 more minutes. Pour in the sauce and stir-fry for another 30 seconds, tossing constantly.
6. Serve immediately, garnished with cashews.

1 bunch collards, stems removed and coarsely chopped
2 tbsp. olive oil
1/2 C finely chopped onion
1 sweet pepper, chopped
3/4 C thinly sliced celery
2 cloves garlic, finely chopped
1 C diced tomatoes
1 tsp. dried thyme
1 tsp. file powder (optional)
6 C stock
sea salt and pepper
1 C cooked kidney beans
1 tsp. Tabasco sauce, or to taste

1. Cook the collards in a pot of boiling water until just tender, about 5-7 minutes. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion, pepper, celery, and garlic and cook for about 5 minutes or until soft, stirring occasionally. Stir in the tomatoes, thyme, and file powder (if using). Add the stock, salt and pepper to taste. Simmer over low heat for 30 minutes, stirring occasionally.
3. Stir in the reserved collards, beans, and Tobasco. Taste to adjust seasoning and cook 10 to 15 minutes longer.
4. The collards are cooked separately to prevent any of their bitterness from finding their way into the gumbo. The optional file powder (ground sassafras leaves) is worth locating; it lends an authentic flavor to the gumbo. Look for it at gourmet grocers and larger supermarkets or at a health food store. [Or try Penzey's Spices, in Menlo Park - they will mail-order if you're not in the neighborhood! - Debbie]

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