LEF logo (small)
Live Earth Farm (Com)Post
29th Harvest Week, Season 16
October 17th - 23rd, 2011
in this issue
What's in the box(es) this week
Samoan style Cooking on the Farm
Fall Harvest Celebration - Saturday Oct 22nd
Pumpkin & Spice Baking Workshop
Pineapple Guavas
Rebecca's Recipes
2011 Calendar

"...when we turn our home into a place that nourishes and heals and contents, we are meeting directly all the hungers that a consumer society exacerbates but never satisfies."
- Carol Flinders (from 'Food and Faith', edited and compiled by Michael Schut)

Follow Live Earth Farm on Facebook:

Find us on Facebook

Or follow the Young Farmer Program (YFP) on their blog

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
Bok choi
Collard greens
Green beans
Red Russian kale
Summer squash
Dry-farmed tomatoes   


Small Share
Gala apples
Collard greens
Green beans
Yellow Finn potatoes
Hot peppers (Hungarian yellow wax, Padrons)
Summer squash
Dry-farmed tomatoes 


Budget Share
Asian greens (Mizuna/Tatsoi mix)
Green beans
Red Russian kale
Yellow Finn potatoes
Summer squash
Dry-farmed tomatoes  


Bread Option

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


Extra Fruit Option

Apples, strawberries, and then either Warren pears, Concord grapes or pineapple guavas 


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... see below!

Samoan style Cooking on the Farm
Shortly after College I joined the Peace Corps (1985-1987), which landed me an assignment in the South Pacific on the Island nation of Western Samoa. I had the opportunity to work side-by-side with farmers and villagers interested in integrating new vegetable crops, learning ways to grow them without costly and poisonous inputs and figuring out how to increase their marketability. Potatoes were one such crop I had the opportunity to introduce to the Samoan farmers. Potatoes grew well in higher elevations where the weather was cooler, and farmers were excited to sell at local farmers markets, or to businesses catering to tourists by offering western meals on their menu, i.e. french fries, potato salad, etc.  

It was not the working and growing of food, but eating and sharing meals was where I experienced the closest connection with the Samoan people and their way of life. Beside family and faith, food is at the center of Samoan life, and my fondest memories always centered around the meals prepared in/for an "Umu". An Umu is the traditional method used by Samoan's for cooking food. A fire is built and stones placed on it. When the fire has burned down to embers, food such as pig, chicken, green bananas, taro, breadfruit, fish and palusami (young taro leaves cooked in coconut cream) are placed on the stones. When everything to be cooked is placed on the Umu, it is then covered with banana leaves and left to cook. Typically every Sunday I would spend my entire day socializing eating and resting with a Samoan family. It was a time to just bond!

Since my return 24 years ago I have lost almost all contact with the Samoan people and fellow Peace Corps Volunteers who had served with me there. So when a few weeks ago, by sheer coincidence, I met Tifanga Aiono from Western Samoa at a birthday party where both of our daughters were invited, our conversation ended up revealing that we shared a common bond: his aunt, Koke Aiono, was the person who when I first arrived in Western Samoa welcomed me at the airport with a "flower lei", and who also became my first teacher in Samoan culture and language. The memories and stories all came flooding back, and we of course couldn't resist commemorating this coincidence with an Umu.

So last Saturday Tifaga and his friend Lui came with their families and prepared an Umu which included all the traditional ingredients of pig, taro, breadfruit, and palusami, supplemented with fruits and vegetables from the farm. Just like I remembered from my days in Samoa, this small feast which fed an entire extended family was bountiful enough to feed everyone who joined us, as well as provide  leftovers for many to take a plate home. An Umu has a welcoming informality... everyone, whether family, friend or newcomer is all linked by sharing and tasting the food that is prepared. It was a special treat for me, so many years after my Peace Corps Service, to re-experience this traditional Samoan way of preparing food, so deeply rooted in community, family and the Polynesian culture. The only difference was that this time it was not held at a Samoan farm or village, but right here, on the farm that I always dreamt of when I was there.

- Tom

Below: the Umu fire, burned down and ready to receive; placing the pig, taro, breadfruit and palusami; surrounding the food with hot rocks and covering with banana leaves and burlap bags; the cooked food, uncovered; Tifaga explaining to Tom (and the rest of us, not shown) about how the pig is cooked.
Samoan Umu on Live Earth Farm, October 2011

We are so excited! Guess what we were able to do for YOU? For the first time ever, we are going to have turkeys in time for Thanksgiving! Not just any turkeys, of course - but locally raised, on pasture, and certified organic as well. Thanksgiving Turkeys worthy of being thankful for... Yippee!

This all started 106 days ago when Tom and Taylor sat down to brainstorm and thought, people love the eggs, they love the chickens... wouldn't it be great to be able to offer them nice big Thanksgiving Turkeys too? So they put a call in to our very own "Pasture Chick", Lisa Knutson (who has been growing chickens for us this year), to see if she would be up to the task. Her response? "Heck yeah, how fun!"

So it was decided. This year she would grow just 40 turkeys, and we would see how they did. Well they're just about ready to harvest, and here is the best news of all: we are able to offer them to you for about $75 to $100 dollars less then the going rate for this caliber of bird (check out the Local Harvest website. Lisa's Turkeys will be between 17 and 22 lbs each, and are $145 each. The birds through Local Harvest at this size are $220 to $250 each.) AND they are genuinely local (Hollister -- the next closest producer via Local Harvest is in Southern CA... then Wisconsin, then Virginia!), truly Pasture Raised, and Certfied Organic!  If you have eaten Lisa's chicken this year, you know the quality of the product we are talking about.

So there are only 40 birds, and they are being sold through our web store. Taylor first announced them just last Friday, so sales have already begun... so if getting a pasture-raised organic turkey was on your Thanksgiving wish-list, you will want to order one soon, as they will be sold on a first-come, first-served basis. All turkeys will be delivered the week of Nov. 15th, with the regular CSA delivery.  Unlike the chickens though, where we had some flexibility and so could add a few birds here and there at the last minute, we will not be able to do this with the Turkeys -- there are just the 40 and then that's it. So be sure and order them soon if this is something that will complete your Holiday plans.

Speaking of plans, the plan for next year is to put out an invitation early in the year for turkeys, taking a deposit and then a couple of installment payments through the season so that come Thanksgiving, your turkey is all paid for and all that is left is the festivities!

We hope you are as excited about these as we are! Happy (early) Thanksgiving!

[For more info about Lisa and her operation, go to the "Buying Fresh Buying Local" page on our website and scroll down 'til you get to "Pasture Chick Ranch" under "Meet the Faces Behind the Food".]

Below: background, turkeys at 2 1/2 mos; inset right, turkeys just a few days ago; inset left, Lisa and Cooper, an Akbash-Great Pyrenees-Maremma mix (whom Lisa says is now nearly twice the size of Chella, LEF's Maremma -- that's BIG!)
Lisa Knutson, Cooper, and her pastured turkeys

Fall Harvest Celebration - Saturday Oct 22nd
Don't forget, mark your calendars: this Saturday, October 22nd, come on out to the farm for our annual Fall Harvest Celebration!

<> 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
<> 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 the Harvest Celebration:
<> 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.

Pineapple Guavas
For those of you scratching your head over what the heck those funny egg-sized green fruits are that have been appearing in the Extra Fruit options, this is for you. Wonder no more -- they are pineapple guavas, or feijoas, to our Mexican workers. These perfumy little green orbs are tart-sweet and delicious. Place them in a bowl on your kitchen table and their fragrance will waft your way, maintaining a constant reminder of their presence, until they are all eaten. They're apparently rich in vitamin C, too.

The most important thing to know about them is you want to let them ripen fully before eating; under-ripe, they're a little astringent. The best way to tell when they're ripe of course is by their smell. When they give off that heady aroma and have a little give to them when squeezed gently, they're perfect. Use them in your favorite banana bread recipe, substituting mashed guavas for mashed bananas. Use them in yogurt smoothies or green smoothies. Or just eat them. Way back in 2002, this is what I wrote about how to eat pineapple guavas:

Being observant pays off. Those odd little green fruit were an enigma to me until I watched Tom at the Willow Glen farmers market last Saturday as he chatted up customers and snacked on pineapple guavas. What he would do is pick one up, squeeze and roll it a little between his fingers to soften it a bit, then break the skin slightly with a thumbnail and pinch the fruit in half, like opening a cracked egg. Then he'd just bite into the fruit, skin and all, only tossing the very stem end. I studiously attempted to repeat this at home and... it worked! Somehow it was the tastiest way to eat them, better than cutting or slicing. I don't know why. All I do know is that they are disappearing from my fruit basket rapidly now that I know how to eat them...

Enjoy! - Debbie

Below, a hedge of pineapple guavas, closeup of the fruit on the tree, and then what they look like when split open (moments before eating!) Pineapple guavas, in a bush, in the hand

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 everyone, how are you doing with the recipes I have been sending out? Please let me know if you are enjoying them and if you have requests. I would love to hear your feedback and comments. Well, I woke up to watch this soft, magical light open the day, the sun starting to warm mother earth ever so slowly... the birds are singing and my cat's are in harmony. This early morning rising is my favorite time of the day - peaceful and calm, before business starts. I can see a haze of fog rolling in, so perhaps a big bowl of potato-leek soup is on the menu for breakfast! I was thrilled to see all the wonderful assortment of vegetables in this week's box - OH! The collards are especially beautiful; please try the recipe below for them this week - you really don't have to add the beans if you don't want to take the time to cook them. The collards are just vibrant and the flavors in the recipe enhance them. I love this recipe! May you be blessed with radiant health and joyous days, Rebecca

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

Serves 12
This is a combination of nutritious greens and red beans with traditional flavors of the American south. The paprika adds the smokiness to the greens in place of the traditional ham hock. As I said above, you can skip the beans if you are short on time. [Or, alternatively, canned beans would do in a pinch; the recipe in this quantity would probably take two cans... Debbie]

1 C dried kidney beans, soaked overnight
1 bay leaf
2 tbsp. olive oil
1 tbsp. butter
1/2 large onion, medium dice
1 tsp. red pepper flakes
1 clove garlic
2 large bunches collards, stems removed, chopped into bite-size pieces
2 C fresh tomatoes, finely chopped
3 C stock
1 tsp. smoky paprika
1 tsp. apple cider vinegar
sea salt and pepper tot taste

1. Drain the kidney beans and place in a medium pot. Cover the beans by 2 inches with water and add the bay leaf. Bring to a boil over high heat. Reduce the heat to simmer and allow the beans to cook until  tender, about 1 hour. In the meantime, prepare the rest of the ingredients. When the beans are cooked, drain and set aside.
2. In a wide, heavy pot, heat the oil and butter over medium heat. Add the onion and saute until translucent, about 5 minutes.
3. Add the red pepper flakes and garlic and cook for another minute or so, until fragrant.
4. Add the collard greens, tomatoes and stock. Bring to a simmer and cook for 25 minutes. Remove the lid, add the paprika, vinegar, and beans. Continue to cook until the collards are tender and the liquid is reduced by half (about 10 minutes).
5. Season with salt and pepper and serve.

Serves 4-ish
Getting the beautiful leeks and delicious potatoes this week made me so hungry for this soup; it's really easy, and better with not too many ingredients. It is just so satisfying on a cool evening (or morning!) when heated, or delightful served cold on a warm afternoon.

2-3 leeks, cleaned well  and sliced into rounds
2-3 potatoes, scrubbed, and cut into medium dice
1 large onion, medium dice
stock to cover the vegetables.
Olive oil and butter to coat the bottom of the pan for sauteing

1. Melt the butter in a large soup pot over medium-high heat, then add the olive oil. Add the onions and saute until almost caramelized, about 10 minutes. Add the leeks and continue to saute, stirring occasionally. Cook until the leeks are fragrant and wilted, about 5 minutes or so.
2. Add the potato, and mix well to combine. Pour in the stock, just enough to cover the vegetables.
3. Cover pot and bring up to almost a boil, then reduce heat and simmer until the potatoes are very tender. Remove from the heat and puree half of the soup in a blender (i.e. in batches) or use an inversion blender. (I like to leave half of the soup  a little chunky; if you like it smooth, puree it all.) Put the pureed soup back in the pot and heat through.
4. You can serve this with a little cream drizzled in; I like to use coconut milk, just enough to make it slightly creamy (about 1 tbsp. per bowl).
5. The soup is delicious hot or chilled. Remember to cool the soup down before putting it in the fridge.
6. I also like to give the soup a little shot of Tobasco or Tapatio [or Sriracha] sauce for some spunk - this will keep you warm on a cold evening! The soup tastes even better the next day. (Even the day after, if it lasts that long!)

Makes 6 ramekins
This is good with a tomato salad as a starter, or as an accompaniment to roast chicken or roast beef.

Butter for the ramekins
1 1/2 C coarsely grated carrots
1 1/2 C shredded gruyere cheese
2 large eggs, lightly beaten
2 tbsp. heavy cream
2 tbsp. finely chopped tarragon
1/2 tsp. dry mustard
freshly ground pepper

Note: The unbaked timbales can be refrigerated for up to 8 hours before baking.

1. Preheat the oven to 400 degrees F. Butter the ramekins. Line the bottoms with wax paper or parchment paper and butter.
2. Bring a saucepan of water to a boil over high heat. Add the carrots and blanch for 30 seconds. Drain and rinse under cold water. A handful at a time, squeeze the carrots dry and place in a large mixing bowl.
3. Add gruyere, eggs, cream, tarragon, and dry mustard to the carrots and mix well. Divide mixture among the ramekins. Cover each with a circle of wax or parchment paper, buttered side down.
4. Place prepared ramekins in a roasting pan and add enough hot water to come half way up the sides of the ramekins. Bake for 25 minutes, or until they are just set and firm on top.
5. Remove the ramekins from the pan. Remove the top papers. One at a time, run a dull knife around the inside of a ramekin. Place a small plate over the ramekin and invert the ramekin and plate together to unmold the timbale. Remove the bottom paper and serve hot.

Serves 6

4 ounces Roquefort cheese
1/4 C butter, softened
3 large pears
lemon juice for sprinkling
1/2 C plain yogurt
salad greens

1. In a  small bowl, beat together cheese and butter until smooth.
2. Halve and core the pears, then lightly sprinkle with lemon juice. Divide the cheese mixture evenly over the pear halves and press mixture down with a spoon.
3. Divide the yogurt among the pear halves and spread lightly to coat.
4. Garnish with paprika. Chill well before serving on a platter or individual plates lined with salad greens.

Serves 4-6
Soba noodle are a high protein noodle made from buckwheat or blends of buckwheat and wheat. They have a unique, nutty flavor.

1/4 C soy sauce
2 tsp. sweetener
2 tsp. dark sesame oil
1 tbsp. arrowroot or kudzu
1 tbsp. fresh lemon juice or rice vinegar
1/2 lb. soba noodles
1 tbsp. oil
3 cloves garlic, minced or pressed
1/8-1/4 tsp. cayenne
4-5 bite sized broccoli florets
1/4 C sake
1 carrot, grated

1. In a large covered pot, bring 3 quarts of water to a boil. Meanwhile, whisk together the soy sauce, sweetener, sesame oil, arrowroot, and the lemon juice or vinegar until smooth and set aside.
2. When the water boils, add the soba noodles and cook for 8-10 minutes, until al dente.
3 . While the noodles cook, warm the oil in a wok or heavy skillet on medium heat. Add the garlic and cayenne and cook, stirring constantly, just until the garlic turns golden, about 1 minute or less. Stir in the broccoli, water, and sake. Cover and cook for 3-4 minutes, until the florets are tender but still bright green.
4. Thoroughly stir in the carrots and the reserved soy sauce mixture. Cook a minute or two until the liquid thickens, then reduce the heat to low.
5. When the noodles are done, drain, rinse them with warm water, and drain again. Add the cooked soba noodles to the vegetables and stir until they are well coated with the sauce. Place on a platter and serve immediately.

Serves 6

2 large potatoes, cut into thin slices
3 medium apples, sliced into thin slices
1 medium onion, sliced into thin rings
1/2 C finely grated cheddar cheese, or your choice
1 C heavy cream
1/4 tsp. freshly grated nutmeg
sea salt and pepper

1. Preheat the oven to 350 degrees F. Brush a shallow ovenproof dish with melted butter or oil.
2. Layer the potatoes, apple, and onions in the prepared dish, ending with a layer of potatoes. Sprinkle the cheese evenly over all. Pour the cream over the top, covering as evenly as possible.
3. Sprinkle with the nutmeg, black pepper to taste.
4. Bake for 45 minutes, or until golden brown. Remove from the oven and allow to stand for 5 minutes before serving.
Note: to prevent the potato slices from browning before assembling the dish, place in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry with a towel before using.

12 small bowls or six large ones

1 tbsp. oil
1 medium white onion, chopped
4 cloves garlic, chopped
1/2 lb. tomatillos, husked and rinsed, chopped
1 large Serrano chile, seeded and chopped
6 C vegetable stock
1/4 C lime juice
4 large ripe avocadoes, peeled and pitted
1/2 C chopped fresh cilantro
sea salt and pepper to taste

1. Saute the onions over medium heat for 3-5 minutes, or until softened. Add the garlic and Serrano and saute until fragrant, about 30 seconds. Add the tomatillos and stock, bring to a simmer for 5 minutes, until the tomatillos start to soften. Remove from the heat.
2.  Puree in batches, pour into a bowl and place in the fridge for about 30 minutes.
3. Add the lime juice, avocadoes, and cilantro to a blender and blend until smooth. After the soup has cooled, whisk the avocado mixture into the soup then put back into the fridge to completely chill before serving.

This soup is really good served topped with fresh corn salsa; sadly, we are not getting any more corn (I don't think), but I'll give you the recipe anyway, in case you want to (ahem) get some corn from the farmers market...

2 ears corn, shucked
2 tbsp. fresh lime juice
1 ripe tomato (two if small), seeded and cut into quarter-inch dice
1/4 C minced red onion
1 Serrano chile, seeded and minced
2 tbsp. chopped fresh cilantro
sea salt and pepper to taste

1. Cut the kernels off the cob and place in a bowl. Add the rest of the ingredients and taste for seasoning. Adjust if necessary, and set aside

To serve the soup/salsa combo, take soup out of the fridge, taste and adjust seasonings as necessary, then ladle into bowls and garnish with spoonfuls of the corn salsa.

Serves 8

1 C dried chickpeas
1 large onion, chopped
1 lb. beets (about 3 large)
1/2 C tahini (sesame seed paste)
3 cloves garlic, crushed
1/4 C lemon juice
1 tbsp. ground cumin
1/4 C olive oil, plus extra to serve

1. Put the chickpeas in a large bowl, cover with cold water and soak overnight.
2. Drain chickpeas and put them in a large heavy-bottomed saucepan with the onion. Cover with water and bring to a boil. Reduce to a simmer and cook for 1 hour or until the chickpeas are very soft. Drain, reserving 1 C of the cooking liquid. Allow the  chickpeas to cool.
3. Cook the unpeeled beets in a large saucepan of boiling water for 1 hour or until tender. Drain and allow to cool before removing the skins.
4. Coarsely chop the cooked beets and place in a food processor (in batches if necessary) along with the chickpeas and onion mixture, tahini, garlic, lemon juice, and cumin and process until smooth. Slowly add the reserved cooking liquid and olive oil while the machine is still running. Blend until mixture is thoroughly combined. Transfer to a bowl, and drizzle with a little more olive oil when serving.

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