LEF logo (small)
Live Earth Farm (Com)Post
32nd Harvest Week, Season 16
November 7th - 13th, 2011
in this issue
What's in the box(es) this week
Farming Across Generations and Continents
Notes from a Beginning Farmer
Farming in Balance with Wilderness - Farm Tour
This weekend = last opportunity to order a turkey!
November's "Cooking from the Box" Class moved up a week
Ab-Fab Hash Browns - so easy!
Rebecca's Recipes
2011 Calendar

"For who but an optimist buries an unpromising object the size of a teardrop in the ground and believes that months later it will emerge as the very definition of beauty and sustenance, or both?"
- Joyce McGeevey, from "Gardening from the Heart"

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
Brussels sprouts or broccolini
Collard greens
Green beans
Onions (Pinnacle Organic Farm)
Yellow Finn potatoes
Winter (butternut) squash +


Small Share
Gala apples
Brussels sprouts or broccolini
Collard greens
Green beans
Onions (Pinnacle Organic Farm)
Yellow Finn potatoes
Winter (butternut) squash 


Budget Share
Gala apples
Green beans
Yellow Finn potatoes
Winter (butternut) squash 


Bread Option

This week's bread will be sesame whole wheat


Extra Fruit Option

Fuji apples, strawberries, and then a mixed bag of either pineapple guavas and Meyer lemons, or  avocados (Marsilisi Farm) and Meyer lemons 


Pasture-raised Organic Turkeys
Order them via the webstore! Delivery will be next week, the last week of the season (week 33: Nov 16-17-18). See week 29 newsletter for more details.

Farming Across Generations and Continents
My parents have reached a mature 90 years of life, which understandably makes it difficult for them to travel and visit us here on the farm. The long trip from Germany, where they live, has become physically too exhausting. So last week I took the opportunity to jump on a plane to go see them and, as a result, this week's notes were not inspired by the usual familiar landscape of the farm but by a completely different one - the Bavarian Alps. The small village of Lenggriess where my parents live is surrounded by lush green pastures and forests against steep alpine mountain slopes. In that kind of environment, dairy and timber are the primary farming operations and, from the looks of it, have been for centuries. The old farmhouses are still fully functional and in excellent condition, displaying a unique design where still today farm families reside in the same building as the livestock. Typically to one side of the farmhouse, about a third of it, is where the living quarters are, and the other two-thirds houses the cows, the hay loft and farm equipment. Dairy herds are generally less than 40 cows, so to keep these small farming operations alive in today's larger-scale and very competitive agribusiness environment, these alpine dairy farmers have diversified by taking on second jobs and engaging in agritourism; they're also reducing costs by investing in solar power and mechanizing their operations. Soon winter will arrive here, blanketing everything with snow; sometimes farmers may get hired for snow removal services, but more importantly they go out and cut timber for sale. Everything here seems to follow a familiar, deep, almost ritual-like rhythm, one that has been around for a long time, that people respect, and one which provides a sense of continuity even when the world around them seems to be changing too fast to adapt to.

It sure confirms that what we honor at Live Earth Farm - growing, eating, living, and celebrating in rhythm with the seasons - is helping us live healthy connected lifestyles. Enjoy the rapidly changing content in your share as we transition to a cooler, wintery, and more inward-focused season.

- Tom, writing from Germany

Below, a typical Bavarian farmhouse with living quarters on one end and barn on the other, all housed within the same building. This is one visible "just out the back door" from Tom's parent's home in Germany.
Bavarian farmhouse

Notes from a Beginning Farmer
Hello LEF community!  My name is Jeff Boesch.  Some of you might know me since I have been an apprentice on the farm for the last two seasons.  This season I was the head farmer in the Young Farmer Program that my partner, Anna Vinitsky and I headed here on the farm. Jeff and Anna out in their fieldsWe designed this program, along with Farmer Tom, as a journeyman farmer program here at Live Earth Farm. Tom provided about an acre and a half of land, equipment, and water for us to grow on and use to have our own mini-farm on his wonderful land.  We were very interested in getting the experience of farming on a small scale that the two of us could work, in hopes to gain the experience so we could go start our own small farm.  

It started back in February: I created a crop plan and seeding schedule for the season, and our seeding was underway!  By May we began harvesting and packing our own CSA shares for a couple of offices in the Santa Cruz area.  We gained 19 members from these offices, which we delivered to once a week.  We also joined the Willow Glen Farmer's Market in May and worked that market every weekend until the end of October, when the market closed for the season.  

We are coming to the end of our own CSA season with only two more weeks left. I am very proud to say that we successfully fed 19 families, plus the many more who visited us at the market. This year has proven to be the most challenging year of my life. It has also been the most rewarding year of my life. I have gained so much experience this year. I have learned how to plan and implement a CSA and farmer's market, how to prepare soil to seed and transplant into, the personalities of about 40 different vegetables and how to grow them, and much much more. I have to say my body is ready for a break for the winter. I am learning that farming is like professional sports -- you have a long season of pushing your body to the limits in order to accomplish your goal. You can't just quit in the middle of it, even if your mind or body wants to. You have a commitment to yourself and your team to finish. Well we are the farmers and you guys are part of the team. Together, we are nurturing ourselves and supporting a movement that goes far beyond food. It supports a healthy ecosystem environmentally and socially, and brings community together. Thanks to Farmer Tom and everyone involved with Live Earth Farm, especially those working day in and day out keeping the farm alive. The first day I ever talked to Farmer Tom, he said, "I want to have a program that allows young farmers to gain the experience needed, so that when they leave this farm, they can go out and manage a farm or start a farm of their own." I told him that was exactly the experience I wanted. Well Tom, you and your crew have successfully trained a younger farmer! I feel Anna and I are ready to begin the adventures of our own farm.  Thanks so much for letting us share this land with you!

Jeff and Anna, their fields, and Jeff at market

Farming in Balance with Wilderness - Farm Tour
You have probably heard Tom talk about his ongoing dedication to integrating wild Nature with cultivated farmland. Well a major conservation planting project that has been underway at Live Earth Farm for the last couple years - courtesy of Wild Farm Alliance (WFA), with a grant from the California Wildlife Conservation Board and lots of sweat equity from CAFF (Community Alliance with Family Farmers) - is now complete* and the tour to show it off is scheduled for next Friday, November 18th.

The farm tour, entitled Habitat Restoration on Central Coast Farms is being co-presented by WFA and CAFF, and actually includes two farms: Live Earth, and Storrs Winery (nearby; in Aptos), but you can just come to the LEF part of the tour if you like (you are also welcome to do both!). Here is the schedule:

10:30am - Noon
Hidden Springs Ranch, 1326 Hames Rd, Aptos
(Taking left fork onto Hames off of Freedom Blvd, it's the second driveway on your left after the dogleg on Pleasant Valley Rd.)

12:30pm - 3:30pm
Live Earth Farm, 172 Litchfield Lane, Watsonville (directions)

Tour will be rain or shine; bring mud boots if rainy. Lunch will be provided if you are coming to both farms.

For more information, please call WFA 831.761.8408 or CAFF 831.722.5556
WFA, CAFF and WCB logos
*this particular project may be complete, but it is not the 'end' of this sort of activity on the farm; Tom says he has learned much from this and plans to continue to integrate natural habitat with his cropland for as long as he is farming.

This weekend = last opportunity to order a turkey!
If you have been "on the fence" about ordering one of the organic, pasture-raised turkeys from Pasture Chick Ranch in time for Thanksgiving, time to get off: this weekend (Sat/Sun/Mon Nov 12-13-14) will be your last opportunity to order one (or more than one) through our Web Store. Taylor says there are only eleven birds remaining...

November's "Cooking from the Box" Class moved up a week
Heads up: Rebecca Mastoris and Karen Haralson's popular monthly "Cooking from a CSA Box" class at Williams-Sonoma in Los Gatos is going to be the third Sunday (instead of the last Sunday) of the month, so as not to coincide with Thanksgiving weekend. Mark your calendars and go to their website to sign up. Rumor has it that people attending the class have been asking after Debbie -- so she plans on being at this November class; if you want to meet her, pick her brain, come on down to Los Gatos Sunday Nov 20th from 1 - 3pm! (Sign up first, to let Karen and Rebecca know you're coming.)

Ab-Fab Hash Browns - so easy!
Hi, Debbie here with a cameo recipe. Okay, I hate to admit how many years I've been cooking and that I only just last week finally made hash browns the right way. There is this crucial step I've left out all this time that I'm telling you now, don't leave it out! We're talking a night and day difference - between mushy, sticks-to-the-pan stuff and those crunchy brown patties we know and love.

How hard could it be to make hash browns? You grate up raw potatoes, right? Put 'em in a hot pan with butter and/or oil and salt and pepper, right? Almost. When you grate potatoes, they are wet with their own starch. The magic step is to soak and rinse them a couple of times in water; this washes away most of that goopy starch. So grate them into a bowl and add a cup or more of fresh water (depends on how many potatoes you're doing). Enough so they're well immersed. Swoosh 'em around and you'll see the water quickly get cloudy with starch. Drain them, put 'em back in the bowl, add water again and swoosh around. Is it less cloudy? Good! Do this two or three times and the water should be looking pretty clear. After the last straining, take them out of the strainer a handful at a time, squeeze as much additional water out as you can, then put them back in the bowl (no water this time). NOW you can proceed with the hot pan, butter and oil, salt and pepper... best pan for this is cast iron, of course; two large or three medium of the Yellow Finns in your box and a 10-inch skillet will make hash browns for two. (Oh, and no need to peel either; leave the peel in when you grate them. Adds flavor and nutrition - the peel has a lot of nutrients.)

Heat the pan, add some butter and/or oil (I like a mix of the two). When the butter has melted and is bubbling smartly (swirl it around a bit so it goes up the sides a little), add your grated-rinsed-sqeezed-dry raw potatoes and spread them to the edges of the pan; press down gently with a spatula into an even layer roughly a quarter-inch thick. Sprinkle liberally with salt and pepper (I don't know why, but pan browned potatoes of any sort seem to just suck up salt and pepper like nobody's business). Let potatoes cook undisturbed about 5 minutes over a medium flame. Lift up one edge with your spatula and peek to see if they're getting nicely browned (they should be).

Flip them over and brown on the other side another 4 to 5 minutes (again, you can peek to see if they're browning). I cannot flip a 10-inch disk of hash browns in one piece, so I cut it in half with the spatula and flip each half separately. If you can do it all at once, have at it!

Hash browns are great for breakfast, but I wouldn't bat an eye at having them as a side dish for lunch or dinner.

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?"]  


Oh! It is so cold in the mornings now. I just want to hibernate until the sun comes out. We are even getting a touch of rain; what a beautiful rainbow I saw yesterday. The box bounty is full of such warming foods... hearty ones, with staying power. At first I was having a hard time letting go of the beautiful summer foods, but the shift was easy once I began making some autumn dishes - amazing and vibrant - especially soups. Right now I am working on a chard and white bean recipe with lots of garlic. I hope to share this with you next week... I think it is pretty good! Stay warm everyone; cuddle up and think about planting some plants that will feed the hummingbirds during these cold months! Blessings, Rebecca

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

Though still classified as Brassica oleracea (meaning leafy  garden vegetable used in cooking), their flavor is quite different from their parent plant. They are worth using raw in a variety of ways. Serve them as a salad with a vinaigrette. Slice them thinly with sliced onion or leek, or simply quarter and enjoy them raw in a plate of crudites. If you choose to eat them cooked, they can also be grated, stir-fried for a minute in olive oil or butter, then quickly seasoned and served. If you want to cook them in a more traditional manner, throw them in a small amount of boiling water and let them cook for 3 minutes, no longer! They should have plenty of crunch to them and all their flavor. If the sprouts are too firm for some cooks, let them boil for 2 minutes longer (if you detect a sulphurous smell, you have let them cook too long).

1 tbsp. sesame oil
1 inch piece of ginger root, grated (about 1 tbsp.)
juice and zest from 1 large orange (about 3 tbsp.)
1 lb. Brussels sprouts, trimmed and halved
1/2. tsp. Tabasco
1/2 tsp. sweetener
pinch of sea salt
1 tbsp. orange zest
1-3 green onions, chopped
a few chopped cilantro leaves for garnish
1. Heat the oil in a wok or heavy skillet and add the ginger and orange zest, followed by the sprouts. Stir-fry for 1 minute over high heat.
2. Add the orange juice and Tabasco, continuing to stir the sprouts in the pan for another minute or so until the juice has almost evaporated.
3. Add the sweetener, salt, and the last tbsp. of orange zest. Give a final stir, so that the sprouts are covered with the juices. Add the chopped green onions and stir-fry for another 5 seconds or so. Sprinkle with the chopped cilantro and serve.

3 limes
pinch of sea salt
1 tsp. sweetener
1 lb. Brussels sprouts, peeled and trimmed
1 tbsp. malt whiskey (optional; can substitute broth)
1. First zest the limes, then squeeze the juice from them. Place zest and juice in a saucepan.
2. Add the salt and sweetener and bring to a boil.
3. Add the Brussels sprouts and reduce heat to a simmer. Cover pan and leave to simmer gently for 2 minutes.
4. Remove lid and raise the heat. Shaking the pan so the sprouts do not stick, boil rapidly until the liquid has evaporated to only a tablespoon or so. Pour the malt whiskey over all, if using, and serve.

1 lb. Brussels Sprouts, grated
1 oz. pine nuts or nut of choice, toasted [Pistachio!]
5 green onions, finely chopped
juice and zest from 1 lemon
1 tbsp. walnut oil or olive oil
1 tsp. sweetener
pinch of celery salt or sea salt
1 tsp. Tabasco
10-12 lettuce leaves
1. Place the grated sprouts in a mixing bowl. Add the pine nuts and chopped  green onions, juice from the lemon, Tabasco, oil, sweetener, and salt. Mix thoroughly and leave to marinate for 1 hour.
2. Drain carefully, then squeeze the mixture to remove any excess moisture.
3. Smooth the lettuce cleaves, lay a tablespoon of the filling in one corner ands roll up, tucking the sides.

These are so easy, and make a nice side dish or a terrific snack!

as many sprouts as you want, trimmed and halved
olive oil
garlic granules
sea salt and pepper

1. Place sprouts in a bowl and drizzle with enough olive oil to coat. Sprinkle with garlic granules to taste, and season with sea salt and freshly cracked pepper.
2. Spread seasoned sprouts out evenly on a baking sheet and bake at 375 degrees F until tender, about 7 minutes. Check them for doneness and for a slight browness on the bottom. You can experiment with different spices on the sprouts and even different oil such as toasted sesame oil.

Serves 4
Serve this with a salad of slightly bitter, robust greens. [A nice massaged kale salad would be perfect!] Good for a Fall supper for either family or company.

1/4 C olive oil
4 C thinly sliced onions
4 sprigs thyme
2 tbsp. chopped sage or 2 tsp. dried
sea salt and pepper to taste
6 C butternut squash, cut into half-inch cubes
1/2 C flour
2 tbsp. chopped parsley
1/2 C grated Gruyere or fontina cheese
1/2 C  plus 2 tbsp. heated whole milk or broth
1 C fresh bread crumbs
1. Preheat the oven to 350 degrees F. Lightly oil or butter a 2-quart gratin dish or casserole dish.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with 1/2 tsp. salt and plenty of pepper to taste. Spread this mixture in the gratin dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash with the flour, letting any excess fall away. [Put squash and flour in a ziploc or other bag, add some air, close it tight and shake briskly; this works nicely! Then fish 'em out, leaving the excess flour behind. - Debbie] Add floured squash to the pan and cook until brown on both sides, about 7 minutes. Add the parsley, season with salt and pepper, and cook for 1 minute more. Layer this squash over the onion mixture, cover with cheese, then add the milk (or a milk substitute). Cover and bake for 25 minutes, then uncover and bake until the top is browned and the liquid is absorbed, about 25 minutes more.

Serve this with freckly baked bread for simple wholeness fresh from your CSA box. This recipe is quickly prepared on the stove top. Good with a dollop of creme fraiche spiked with fresh horseradish.

8 C thinly chopped or ribboned chard
1/2 thinly sliced onion
1/3 C whole wheat pastry flour (or flour of your choice; corn flour is good)
3 eggs (or 3/4 C well mashed tofu for a vegan version)
2 tbsp. nutritional yeast
2 tbsp. minced shallots
1 tbsp. minced garlic
1/2 tsp. sea salt
freshly ground pepper, to taste
2 tbsp. olive oil, divided
2 tbsp. ghee or vegetable oil, divided
1. In a large mixing bowl, mix together the chard and onions, add the flour and toss to combine.
2. In a separate bowl, whisk together the eggs (or tofu), yeast, shallots, garlic, salt, and pepper. Combine egg and chard mixtures, massaging the mass with your hands.
3. In a well seasoned 10 inch cast-iron skillet, heat 1 tbsp. olive oil and 1 tbsp. ghee, making sure to coat the bottom and sides evenly. Place the chard mixture into the greased skillet and gently press to smooth the top. Cover and cook over medium-low heat for 8-10 minutes, or until the bottom browns.
4. Remove from heat and run a knife around the outside of the pie to loosen the edges. Lay a flat baking sheet on top of the skillet and with a couple of thick hot pads, carefully invert the pie onto the tray and remove the skillet. Put the remaining oil and ghee into the hot skillet and carefully slide the pie back in, uncooked side down. Cover and cook an additional 6-8 minutes, or until the pie has set and the veggies are completely cooked. Cut into wedges and serve hot.

Makes about 1 cup
The flavors of the Orient come alive in this brightly flavored pesto infused with lemon grass, kaffir lime, and creamy cashews. Raw macadamia nuts can be substituted for the cashews for a tropical twist. Cilantro is a powerful green food and a rich source of vitamins, minerals and antioxidants - vital elements for good health. Current research shows that if eaten in large enough quantities, cilantro helps the body to release toxins, especially heavy metals that can effect our well-being. This recipe packs a lot of wonderful green food into each serving and the exotic flavors of this pesto makes it easy to eat a healthy helping. Toss a good dollop with rice or buckwheat noodles smothered with steamed fresh vegetables; add a sprinkling of tamari-toasted sunflower seeds for a quick family meal everyone will enjoy.

1/2 C raw or lightly toasted unsalted cashews
1 tbsp. minced garlic
2 tbsp. minced lemongrass
2 tbsp. minced ginger root
1 large kaffir lime leaf or 1/2 tsp. lime zest
4 C (packed) chopped fresh cilantro, large stems removed [I chop cilantro up stems and all; stems have as much flavor as the leaves. If you're shy of your 4 cup quantity 'cuz you left out the stems, chop 'em finely and add 'em. - Debbie]
1 tbsp. freshly squeezed lime juice
1/2 C unrefined sesame oil, not toasted
1. In a food processor, bowl fitted with the S-blade, process the cashews until finely ground. Add the garlic, lemon grass, lime juice, zest or kaffir leaf, and toasted sesame oil ands process for 5 seconds. Add the cilantro in batches as you continue processing the mixture into a smooth paste, scraping the side of the bowl as you go. Use immediately or store in the refrigerator for up to a week.

Winter squash roasted in the oven develops a richer flavor and many heirloom varieties are perfect for pies.Butternut squash is queen of them all. Winter squash is loaded with essential nutrients, fiber, and great flavor. When combined with fresh eggs, rich half-and -half , and warming spices, a piece of this wholesome pie is practically a meal in itself.

3 C roasted* or steamed** butternut squash, cooled and cut into 2-inch chunks
1/2 C maple syrup
1/3 C sucanat (or any sweetenrer of choice)
3 eggs
1 C half-and-half
2 tbsp. molasses
2 tsp. cinnamon
1 tsp. cardamom
1/2 tsp. freshly grated nutmeg
1/2 tsp. ginger root
1/2 tsp. cloves
1/4 tsp. sea salt
1 tsp. vanilla
1 10-inch unbaked pie crust, with fluted edges
1. Preheat the oven to 350 degrees F.
2. Place the squash, maple syrup, sweetener and eggs in a food processor and blend well. Add the half-and-half, molasses, spices and vanilla and process until smooth and creamy. Pour the filling into the pie shell and bake for 50-60 minutes, or until set and a knife inserted in the center comes out clean. Remove from the oven, place on a wire rack to cool. Cool completely before cutting. Serve with a dollop of maple whipped cream (recipe below).

Maple Whipped Cream
1 C heavy cream
1/4 C maple syrup
1/ 2 tsp vanilla

To make the cream, place a medium-sized stainless bowl in the freezer for 5 minutes to chill. Remove the bowl from the freezer, pour in the cream, and beat with an electric mixer (or by hand with a wire whisk) until the mixture begins to thicken. Drizzle in the maple syrup and continue to beat until the cream is thick and holds a soft peak. Do not over beat or the texture will be compromised. Stir in the vanilla and serve.

*to roast the butternut squash: Preheat the oven to 400 degrees F. Cut 2 medium-sized butternut squash in half, remove the seeds and strings and place halves cut side down in an oven-proof dish. Add 1/2 C water and bake for 45 minutes to an hour, or until tender. Cool and peel the squash, and cut it into chunks small enough for the food processor to handle.

**to steam the squash: Cut 2 medium size butternut squash into 2 inch chunks and steam until tender. Peel off the skin and proceed with the recipe above.

This is a recipe that uses two kinds of lentils and both the chard leaf and stalk; it comes out unexpectedly creamy. Orange lentils are much smaller than regular brown lentils, and cook more quickly; this is why they are added later.

1/4 C (2 oz.) brown lentils
1 tbsp. tumeric
1 lb. chard, washed and chopped - both stems and leaves
1/2 C (4 oz.) orange lentils
sea salt and pepper
1. Lentils do not have to be soaked. Rinse them thoroughly and place the brown lentils in a pint of boiling water with the turmeric. Let them simmer, partially covered, for 20 minutes.
2. Now add the chard and bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes.
3. Now add the orange lentils and simmer for another 10 minutes.
4. Season with salt and pepper. The mixture should have soaked up all the water  and can be served at once. The dhal should have an amazingly creamy texture and creamy flavor. This is lovely served with aromatic brown Basmati rice.

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

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

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. *November's class will be the third Sunday (Nov 20) so as not to coincide with Thanksgiving weekend. And due to multiple requests, Debbie plans to be at the November class! [Who's Debbie?]

There will be no class in December, but classes will resume in January.


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