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Live Earth Farm (Com)Post
28th Harvest Week, Season 16
October 10th - 16th, 2011
in this issue
What's in the box(es) this week
Changes and Transitions
Corn - Really?
Fall Harvest Celebration - Saturday Oct 22nd
Pumpkin & Spice Baking Workshop
Rebecca's Recipes
2011 Calendar

"Adapt the pace of nature; her secret is patience."
- Ralph Waldo Emerson

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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
Collard greens
Mexican corn
Green beans
Mustard greens
Hot peppers (Hungarian yellow/red; Padrons)
Yellow Finn potatoes
Summer squash
Dry-farmed tomatoes +  


Small Share
Gala apples
Red Russian kale
Green beans
Mustard greens
Sweet peppers
Summer squash
Dry-farmed tomatoes 


Budget Share
Collard greens
Green beans
Mustard greens
Yellow Finn potatoes
Dry-farmed tomatoes  


Bread Option

This week's bread will be sesame whole wheat        


Extra Fruit Option

Apples, Warren pears and strawberries


Meat Chickens
No more meat chickens for the Regular 2011 season, but heads up: we are going to be offering pastured turkeys in time for Thanksgiving... watch for info in Taylor's Friday "in the Web Store" email, as well as here in the newsletter next week!

Changes and Transitions
Dry-farmed tomatoes, sides split from the unexpected rainThe land breathed a sigh of relief as most of last week's abundant rainfall (almost 2 inches) was  absorbed by the dry soil. For a little while longer we'll be able to selectively pick tomatoes that didn't crack. The sudden rain for our thirsty dry-farmed tomato plants was like a camel finding water after a week in the desert. The thin skin on many of the tomatoes cracked as the fruit absorbed the abundance of available moisture. Similarly, the old Newton Pippin trees that didn't get picked responded to the rain by dropping and decorating the orchard floor with a carpet of yellow-green apples. Our next succession of green beans almost seems like it has doubled in size in One of the old Pippin trees with a blanket of fallen apples below.response to all the rain - the plants are hanging full with clusters of succulent pods waiting to be picked.  Luckily, the Fuji apples which we'll start picking next week do not have the same tendency of falling to the ground as the Newton Pippins, and benefit from staying on the trees a while longer, developing more of their sweet flavor.

My inner voice is telling me that the main season is almost accomplished because the Quince need to be picked. The fruit of this little known cousin to pears and apples looks like a fuzzy, yellow oversized pear. At first I didn't know what to do with quince; I'd originally planted them to use as a rootstock for grafting pears onto. However over the last five years since we planted them I have increasingly grown more attached to them as is. I like that they don't need much care, and their flowers are my favorite of all the blooming trees in the spring. But besides their eye catching shape and bright yellow color, it is their perfume which fills the air on a warm day which is most alluring. Their fragrance can be deceiving though: the fruit are not soft nor do they taste sweet. Try to bite into one they'll bite right back, No, not a pear - this is a fully ripe quince!hard and astringent. As much as one may want to throw the fruit on the ground after such an experience, with a little more perseverance the fruit of the quince can be turned into a delicious jelly or a sweet tasty thick paste commonly known as "membrillo" which, with a little cheese, is absolutely delectable.

I am slowly turning my sights now towards the cool weather crops such as the Brussels sprouts, the nicely developing romanesco cauliflower, the cabbage, the parsnips, and rutabaga. The greenhouse is almost empty now, and only a few plantings still need to go into the ground. The strawberry beds are shaped and waiting to be planted (the new plants arrive in November); they get planted at almost the same time as the garlic and
Romanesco Cauliflower and Broccoli fields (background); closeup of Brussels sprouts in the field
onions. A ton (literally) of cover crop seed arrived last week, ready to be sown where fields will rest for the winter. And even though we can't really coast along and slow down quite yet, there is still that feeling that much of what had to be accomplished has been accomplished this season, including our mistakes (important teachings to learn from come next season), which are thankfully mostly absorbed by the resilient diversity of the farm. Now I can look forward to our last celebration of the season, our "All about Apples" (and some pumpkins of course) 2011 Harvest Celebration (See details below).  Mark your calendars, it's Saturday the 22nd of October.  Hope to see you all here on the farm for some serious apple crushing, cider making, apple picking, pumpkin carving, pie eating, singing and dancing at this fun-filled event!

- Tom

Corn - Really?
There are ears of corn in some of the shares this week (mostly in the Family shares) with large white and red kernels. Corn and melons, for that matter, never make it to the top of the "crop best sellers list" here at Live Earth Farm. Not that they won't grow (or that members don't want them), but our cool coastal climate generally favors berries, cole crops, leafy greens and other popular fruit and vegetable crops you have been getting over the coarse of the season. If we plant corn, it is often the tall (10-12 feet) Mexican variety popular among many of our employees. One of the main reasons we plant it is to create a temporary screen or field divider along the borders of or between crops in our fields. Sometimes we plant extra to fill spaces that for some reason didn't get planted. Juan had plenty of seed saved from last year, and so he planted almost a quarter acre of it bordering this year's potatoes patch. It is not sweet corn, but it's tasty and tender enough to be either boiled and grilled on the cob. I also like to cut the kernels off with a knife and cook them in some oil or butter and add them to other dishes.

- Tom

Beautiful red-kerneled Mexican corn

Fall Harvest Celebration - Saturday Oct 22nd
Hello, Jessica here with the skinny on this year's harvest celebration. This used to be the time of year at LEF when we could all count on the approach of a restful winter. The addition of our Winter CSA season has changed that a bit, but we do still look forward to a slower time of year. I know the season is changing when I can actually find Farmer Tom and stop him to chat for more than a minute at a time. I always enjoy these conversations, and I always learn something; yesterday I boned up on dry-farming tomatoes. On Saturday October 22nd, you might get your own chance to chat with Farmer Tom at our annual Harvest Festival. This year we are having an apple theme.  You can look forward to all things apple! - Jessica

<> Apple-picking tractor rides
<> Apple juice pressing on the small and large scale: learn to do it yourself and take some home
<> Apple syrup making and tasting
<> Our 3rd annual pie contest
<> Bobbing for apples
<> Apple pizettes in the cob oven
<> Banana Slug String Band tunes
<> Tied House Micro Brew to benefit our education programs
<> And the requisite face painting

What about pumpkins?
Yes members, you can pick up your pumpkins!
Oh, and please bring a pumpkin to enter in the 2nd annual Pumpkin Carving Contest
What you need to know about this event:
<> 2 p.m. start time
<> Free for members, $10-$15 per carload for non-members (benefits LEFDP)
<> If it rains, outdoor events will be limited; the event will be held in our lower production barn at 1275 Green Valley Road
<> Please bring your own utensils, plates, etc. for the potluck which begins ~6p.m.

What you need to know about the pie contest:
The pie contest will be run a bit differently this year. Anyone can 'judge' and vote on the winners.  A $1 donation to LEFDP will buy you a ballot and several tastes to vote from. Judging/voting will be between 3 and 5pm, so please bring your pies to the judging area before 3pm... earlier, if you can, so people can view them before they are cut into for tasting/judging!Some beautiful pies from 2009

This year's judging categories are:
<> Best Apple Pie
<> Most Local Pie
<> Most Creative Pie

Volunteers needed. Please contact Jessica at the Discovery Program to lend a hand at the event - thanks! LEFeducation@baymoon.com

Pumpkin & Spice Baking Workshop
Happy Girl Kitchen, Stephanie's pumpkin muffins!
Come join Happy Girl Kitchen's Baker Stephanie Stein to learn how to utilize Fall's most beloved veggie: The Pumpkin! In this workshop you will create whole grain and rustic baked goods such as:

Pumpkin Chocolate Chip Muffins
Pumpkin Pie in Jars
Pumpkin Scones with Spiced Icing

Learn to bake healthier by utilizing more whole foods and whole grain flours, but still keeping everything light and delicious. By learning a more intuitive approach we will rely more on our senses and less on our measuring cups and spoons. We will also break for a vegetarian lunch half way through, and you will walk away with baked goods galore and party favors... see you then!

Here are the details:
Pumpkin & Spice Baking Workshop
when: Sunday October 30th, 10 am to 3pm
where: in the "upper barn" kitchen (follow directions to our "Litchfield Entrance")
cost: $110

For more info or to register, click here.



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 Autumn weather is inspiring me to use more of the Indian spices I am so fond of. I hope I am not overwhelming you with my use of them in some of the recipes. They are thermogenic, which means they help to speed up the metabolism and consequently are warming to the system. With these cooler mornings I find myself naturally gravitating to them... like Chai tea in the early morning with some coconut milk in it... hmmm time for a cup right now. The bounty from the farm is just spectacular! Bless you in your adventures with cooking and health! Joyous week to you, Rebecca

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

Serves 12
Peanuts are a common ingredient in African cooking and are actually a legume. Quinoa, although not a common ingredient in African cooking, is high in protein. Combined, the peanuts and quinoa make a complete protein with all the essential amino acids. Although vegetables aren't very high in protein, collards have a higher protein content than most.

1 tbsp. coconut oil
1 medium onion, diced
1 large leek, sliced into half moons
4 cloves garlic, minced
2- 3 summer squash, diced
3 potatoes, diced
a handful of green beans, sliced on the diagonal, about 2 inches long
1 small Padron or Hungarian hot pepper, or more, to taste
2 medium celery stalks, diced
2 medium carrots, diced
4 whole tomatoes, pulsed into a chunky puree in the food processor
1 tsp. ground cumin
3/4 tsp. dried oregano
6 C vegetable stock
1/2 C quinoa, rinsed and drained
1 bunch collard greens, stems removed, chopped into bite-sized pieces
3/4 C organic peanut butter
2 tbsp. tomato paste, more if needed to thicken

1. Heat a large soup pot over medium heat. Add the oil and then the onion, leek, garlic, peppers, celery, carrots. Saute for a few minutes until the vegetables are softened. Stir in your chunky tomato puree and the spices and season with some salt and pepper.
2. Add the stock, potatoes, green beans and quinoa. Bring to a boil and reduce heat and cover. Simmer until quinoa is cooked and the vegetables are tender, about 15 minutes. Add the squash.
3. Add the collard greens and the peanut butter. Stir to blend in completely. Add the tomato paste and simmer for another 5 minutes. Season with salt and pepper. Taste and adjust seasonings, if necessary, adding lemon juice for brightness or more  tomato paste. Serve.

Serves 6
The spiced almonds add a nice flavor to this nutritious broccoli dish.

1 C almonds, blanched and peeled
1 1/2 tsp. sea salt
1 1/2 tsp. sweet paprika
1 tsp. olive oil, plus more if needed
2 tbsp. vegetable stock
3 cloves garlic, minced
1 bunch broccoli (or more)
salt and pepper to taste

1. Preheat the oven to 200 degrees F. Prepare the almonds (blanch and peel). [Or I'm sure you can also purchase almonds that are already blanched and peeled.] Make sure the almonds are completely dry and place them on a baking sheet. Set aside.
2. In a mortar and pestle, grind the salt and paprika until it becomes finely ground.
3. Place the baking sheet with the almonds in the oven and toast for about 15 minutes or until golden brown. Remove from the oven and slice the almonds into slivers and put in a medium bowl.
4. Toss the almonds with the olive oil. Start with about 1 tsp. and add more if necessary, until all the almonds are lightly coated. Add the salt and paprika mixture to coat. Set aside.
5. Cut the broccoli into florets and julienne the stem. Bring a large pot of water to a boil. Prepare a bowl with ice water and set aside. Add the broccoli florets and stems to the water and blanch for a few minutes. Remove the broccoli from the pot and immediately plunge into ice water. Once cooled, drain well and set aside in a bowl.
6. In a large skillet over medium heat, add the stock, garlic and broccoli. Stir mixture frequently until the broccoli is tender, about 10 minutes. While the broccoli is cooking, roughly chop up the sliced, spiced almonds (this is optional; you can leave them sliced if you like. It's a texture thing). The last minute of cooking, toss in the chopped spiced almonds. Season with a little salt and pepper and drizzle with a little olive oil. Serve.

Makes about 2 cups
By the time this chutney is done, the vinegar is so mild that you can serve this with either savory or sweet dishes - from roasted root vegetables to nutmeg pie or a slice of manchego cheese. Note that this can be made with all apples, all pears, or half-and-half, as described here.

3 apples
3 pears
1 C light-colored honey
1/2 C apple cider vinegar, preferably unfiltered
3/4 C balsamic vinegar
1 3-inch cinnamon stick
5 cloves
10 peppercorns
several slices ginger, optional

1. Core and thinly slice the fruits. Combine the remaining ingredients in a medium saucepan and bring to a boil to form a syrup.
2. Simmer the fruits in the syrup until transparent, about 15 minutes, then remove to a bowl or clean glass jar.
3. When done, pour the syrup - spices and all - over the cooked fruit; cover and refrigerate. The chutney will keep in the refrigerator for several months.

Today's corn is bred so that the sugars are slow to turn starchy, which means that corn even a few days old should be tender. Nevertheless corn that is super-fresh will always be best. Like all sweet sweet vegetables, corn goes well with all kind of seasonings, from sweet herbs to spices to chiles. An average ear of corn typically yields about a half to a quarter cup of kernels. If the corn is really good, plan to serve 2-3 ears per person! Do not shuck corn until you're ready to use it; if not being cooked right away, corn ears should be refrigerated whole, in their husks. If corn is still warm from the sun, wait until it cools down to room temperature before refrigerating. Versatile corn can be used in soups and stews, pancakes, breads, and puddings. It's delicious sauteed or creamed as well as grilled. Roasted corn kernels add a smoky flavor and texture to corn salads, salsas, and soups. Sweet nuggets of boiled, roasted, and grilled corn have great potential in the kitchen. Slice the kernels from the cob and add them to soups, chowders, vegetable ragouts, salads, salsas, muffins, and pancakes. You can slip a few into spoon bread or polenta too.

[Note from Debbie: Tom says the corn we are getting in our shares is not 'typical' yellow "sweet corn", but rather a reddish Mexican variety; a bit more starchy but with lots of flavor. Among other things, one of the reasons for growing this variety is because it is much more resistant to the corn earworm. I for one am quite excited about trying it -- we so rarely get fresh corn in our CSA shares!]

CORN on the COB
Whole ears of corn
sea salt and pepper to taste

Bring a large pot of unsalted water to a boil (don't salt the water-it only toughens the corn). While it is heating, shuck the corn (pull off husks and rub off the silk) and cut off any blemished tips. When the water comes to a boil, drop the corn in and cook for about 2 minutes. [I think you can go even less than that - barely a minute! - Debbie]  Pull out the ears with tongs, set them on a towel to drain briefly, then pile on the platter. Pass the salt, pepper mill, plenty of sweet butter, and lots of napkins! You can also try butter seasoned with chili powder, salsas, limes, and other condiments.

1. Preheat the oven to 450 degrees F.
2. Place the ears of corn, with the husks on (or if you like you can husk and wrap in parchment paper then aluminum foil), directly on the rack. Bake for 15-20 minutes. When done remove the husks. The silk should come off the kernels easily.

Keep the stem attached to the ears, pull back the husks, and rub off the silk. Soak for about 20 minutes in cold water, ten pull husks back over the ears, twisting them at the tip so they will stay closed. Grill for 15-20 minutes, depending on the heat of the fire, turning every few minutes. As the corn steams, the kernels will turn bright and glossy. Pull back the husks and place back on the grill during the last few minutes of cooking so the corn caramelizes just enough to intensify the flavor. Serve with butter, sea salt and pepper, Sichuan pepper-salt mix, Indian salt, mixed spices, or a squeeze of fresh lime juice.

Allow 1 1/2 to 2 ears per person. Slice off the kernels, then press out the scrapings from the cob. Melt a little butter or oil in a skillet, add a few diced shallots or a few sliced scallions, the corn and its scrapings, and 1 tbsp. water. Saute until the corn tastes cooked, about 4 minutes. Season with sea salt and pepper. (For creamed corn, add 1/2 C cream at the end and simmer until it has thickened a bit.)

Serves 6
Nuts and butters can be used to make creamy non-dairy sauces that are paired well with earthy greens. Warming Indian spices make a comforting and nutritious dish. This uses a lot of spices, but is worth the time and effort to make it...delicious!

Curry Paste
1 tbsp. coconut oil
1/2 medium onion, finely chopped
1 tbsp. cumin seed
1/4 tsp. fenugreek seed
1/4 tsp. whole cloves
1/2 tsp. black peppercorns
1 tbsp. coriander seeds
1/2 tsp. allspice
1 1/2 tsp. mustard seeds
1 tsp. cinnamon
1 tbsp. turmeric
1/4 tsp. cayenne
1 tbsp. minced garlic
Other ingredients
1 bunch kale, stemmed
1 bunch collards, stemmed
1/2 C cashew butter
2 tbsp. curry (from above recipe)
sea salt to taste
1/4 C water, up to 1 cup

To make curry paste:
1. Heat oil in a skillet over medium heat. Add the onions, and saute until very soft. While the onions are cooking, grind the cumin, fenugreek, cloves, peppercorns, coriander seeds, allspice, and cardamom to a fine powder in a mortar and pestle or spice grinder.
2. Mix the freshly-ground spices with the whole mustard seeds, cinnamon, turmeric, and cayenne. Set aside.
3. Add the ginger to the onions and cook for a few minutes, then add the spice blend to the onions and ginger and cook 5 more minutes. Set aside.
To make the greens and sauce:
1. Bring a large pot of salted water to a boil and add the greens. Return to a boil and cook about 2 minutes. Prepare an ice water bowl.  Remove the greens from the pot with tongs and put directly in the ice water. Drain and squeeze out any excess water. Chop into bite sized pieces and add to a bowl.
2. Combine the cashew butter, curry paste and 1/4 C of the water to a blender and blend until creamy. Add additional water in increments until a thick yogurt-like consistency is achieved. Taste and add salt if needed.
3. Toss the sauce with the greens, using just enough water to coat the greens. If the greens need to be re-heated, add them to a pot on low heat and stir in the sauce. Transfer to a platter and serve.
[An easier way to do this might be to make the sauce (step 2) first and have it standing by, then when the greens are cooked, simply drain, squeeze and chop -- no need to ice -- and combine with the sauce. Just my thoughts! ;-) Debbie]

Loosely translated, papas bravas means "spicy potatoes". In this dish the potatoes are like baked French fries, and the smoky, sweet, hot, garlicky sauce that comes with them is the brave part. Papas bravas are a popular dish in tapas bars all over Spain. If you end up with any leftover sauce, it's great on just about anything from eggs to chicken to scallops.

sauce ingredients
2 tbsp. mild or sweet chili powder
1-2 tbsp. smoky paprika
3 cloves garlic
1 1/2 tbsp. sherry vinegar
pinch of ground cumin
1 C very ripe chopped tomatoes
1 tsp. sea salt
1/3 C olive oil
other ingredients
12-18 small potatoes
oil for frying or baking
additional sea salt

1. Combine all the sauce ingredients in a blender and blend until smooth. Reserve until needed (the sauce can be made up to 24 hours ahead of time). Refrigerate it, but bring it back to room temperature before serving.
2. You can peel or not peel the potatoes, as you wish. Either way, steam them or boil them in salted water until just fork tender; 15 minutes will do it for small potatoes. Drain them well and cut in half lengthwise.
3. If frying, pour the oil to the depth of about 1/2 inch into a heavy saucepan large enough to hold all the potatoes comfortably. If necessary, get another pan going at the same time, as you want to fry all the potatoes at the same time. Heat the oil to 375 degrees F and fry the potatoes until crisp on the bottom; then flip them over and repeat. Don't stir them around a lot. Scoop them out with a slotted spoon and put in a bowl, sprinkling with salt as you go. If you don't want to fry the potatoes, heat the oven to 425 degrees F and oil a cookie sheet. Place the potatoes cut side down on the sheet and bake until golden on the bottom, about 10-15 minutes - you need to check that they are done: turn them over and brown the other side. The second side won't take as long, so watch them carefully. When done, put them in a bowl sprinkling them with sea salt as you go.
4. When all the potatoes are ready, scoop them onto plates, smother liberally with the sauce, and serve immediately.

Serves 6-8
If you don't care for capers in this dish you can substitute Parmesan or an aged goat cheese or even Monterey Jack as the topping instead. Another great way to serve the greens is to toss them with pasta or spoon over polenta or risotto. Mascapone would be a wonderful addition to the polenta version.

3 to 4 half-inch thick slices of rustic country bread
butter or olive oil for coating
1 bunch mustard greens
8 ounces other greens of choice
2-4 tbsp. olive oil
1/2 medium onion, finely diced
1 leek, white and green parts, sliced into thin circles and rinsed
2 cloves garlic, finely minced
1/4 C red wine of your choice, or stock
1/4 C stock
sea salt and pepper
1 tsp. crushed dried red pepper
1 tbsp. chopped fresh mint OR thyme
1 tbsp. capers (if using)

To make the bruschetta:
1. Preheat the oven to 375 degrees F. Cut the bread slices in half. Coat both sides with the butter or olive oil, place on a baking sheet and toast in the oven until just starting to turn golden. You want the bread to be crispy on the outside, but still tender and chewy inside. Grilling the toasts would be extra good if you have a grill.
2. Wash the greens thoroughly. Working with the mustard greens , tear the leaves into large pieces, and sea them aside. If you have any stems, finely julienne them and set them aside from the leaves. Tear up the other greens into large pieces and add them to the mustard greens.
3. Heat the olive oil in a large saucepan over medium heat and add the onion and leek. Cover and let cook for 3-5 minutes, stirring a couple times. Add the julienned stems, if any, and garlic and cook several minutes longer, until tender. Remove the lid and reduce the liquids. When the ingredients begin to caramelize, add the wine and cook until dry. Add the leafy mustard greens and the other greens, add the stock; cook, covered, another minute.
4. Remove the lid and continue to cook, stirring all the greens until they are wilted and tender and almost all the liquid has evaporated.
5. Season to taste with sea salt and pepper. Stir in the crushed red pepper flakes, chopped mint or thyme, and capers. Place a spoonful of greens on top of each prepared bruschetta slice and serve.

Serves 5-10

3 ears of corn
2 C heavy cream
4 large eggs
1 C loosely packed grated Monterey Jack cheese
1/2 tsp. sea salt
1 Tbs. Dijon mustard
1/4 tsp. pepper

1. Using a coarse grater or corn cutter, cut the kernels off the cobs into a bowl. Transfer the corn to a medium size saucepan, add the cream, and heat to a simmer. Cook for 5 minutes or until the corn is tender.
2. Allow the mixture to cool, then puree it in a blender. Strain the puree through a fine sieve into a bowl, pressing well to extract all the liquids and the flavors.
3. Put the eggs, cheese, mustard, salt, and pepper in a large bowl. Mix well, but don't beat any air in it, as this will cause a foamy ridge to form around the edges of the custard. Stir in the corn mixture.
4. Preheat the oven to 325 degrees F and butter ten 2-ounce ramekins or 5 4-ounce ones. Pour some custard into each of the ramekins. You will want to stop at least an inch from the rims to allow for rising.
5. Place the ramekins in a large shallow pan and carefully fill the pan with enough hot water to come 2/3rds of the way up the ramekins. Cover with aluminum foil; prick a few small holes in the foil.
6. Bake in the water bath for 35-40 minutes, until the custards are set.
7. You can serve them by turning them out onto individual plates and garnishing each with chives.
8. To reheat, put the ramekins in a water bath: 6-8 minutes for the small ones, 8-10 for the large.

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

New! October 30th - Pumpkin & Spice Baking Workshop
(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