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Live Earth Farm (Com)Post
8th Harvest Week, Winter Season 6
February 16th, 2012
in this issue
What's in the box(es) this week
This Week's Preserve Option from Happy Girl Kitchen
Winters are slower, but far from idle
What's with the aphids?
Live Earth Farm - Kid's Corner
Sheep To Shawl - Save the date!
Be a Part of the Live Earth Farm Outreach Team!
Morris Grassfed Field Walk coming in March
Winter CSA Delivery Schedule
Basics of Cob Building Workshop at LEF
Don't forget our Web Store!
Debbie's sweet-hot massaged cabbage salad with oranges and slivered almonds... plus easy way to stretch the leftovers
Rebecca's Recipes
2011/12 Winter Calendar

"The law of love will work, just as the law of gravitation will work, whether we accept it or not. ... The more I work at this law, the more I feel the delight in life, the delight in the scheme of this universe. It gives me peace and a meaning of the mysteries of nature that I have no power to describe."
- Mahatma Gandhi, from
Sacred Balance by David Suzuki

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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.


Quantities of certain items will be more in the larger shares. Delicate items are sometimes packed outside your box. If so, it will be spelled out next to your name on the checklist at your pick-up site. 


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 (Large) Share
Broccoli or broccolini
Red cabbage
Savoy cabbage
Red Russian kale
Meyer lemons
Red onions (Pinnacle Organic)
Yellow Finn potatoes
Watermelon radishes or parsnips
Dry-farmed tomato juice (will be inside your box) 


Regular (Medium) Share
Broccoli or broccolini
Savoy cabbage
Romanesco cauliflower
Red onions (Pinnacle Organic)
Watermelon radishes or parsnips
Dry-farmed tomato juice (will be inside your box)   


Budget (Small) Share
Broccoli or broccolini
Savoy cabbage
Meyer lemons
Red onions (Pinnacle Organic)
Watermelon radishes or parsnips
Dry-farmed tomato juice (will be inside your box)   


Bread Option

This week's bread will be three-seed whole wheat    


Preserve Option

Two preserved items from Happy Girl Kitchen: this week - Three-fruit marmalade and pickled peppers (see below for descriptions) 


Winter Pasture-raised Chickens
This week is the last chicken delivery of the Winter season

This Week's Preserve Option from Happy Girl Kitchen
Three Fruit Marmalade: This marmalade blend is made with a mix of fresh Meyer lemons, tart grapefruit and succulent oranges. Oooh it's a party in your mouth!  All organic ingredients include Meyer lemons, grapefruit, oranges and cane sugar.

Mildly Spiced Pickled Peppers: Pickled peppers are versatile and add easily to salads, sandwiches and stir frys. The sweet tangy heat of these organic pickled peppers strikes a beautiful balance on the Scoville heat scale.

Winters are slower, but far from idle
I'm often asked what we farmers do during the "slower winter months." I say it is an important time to rest, replenish and catch up with family and friends, but of course it is never that simple. Like this coming week, for example: I will take some time off to visit my parents, to celebrate my father's 90th birthday and my mother's 91st. That being said, the farm is far from idle. We are busy harvesting for farmers markets and our weekly winter CSA shares; the bulk of our seeds for the season have arrived and the greenhouse is filling up with seedling starts, soon to be transplanted into prepared field beds; apple, plum and pear trees are being pruned; and we are always trying to stay on top of weeding. Most recently, strawberries, beets, garlic, and leeks needed most of our attention.

Winter also gives me a chance to catch up with much needed paperwork and time to plan for the season ahead. There are many factors to consider. How much land will be available in the field rotation scheme for each crop? This year I'd like to grow more and different kind of potatoes, plant (for the first time) 3-4 successions of celery, grow more winter squash, some sweet corn, one crop of cool-weather adapted melons, and an acre of dry beans. With some of these changes I have to adjust the acreage and rotation frequency of other crops, so I am considering a little less raddiccio, radishes and eggplants, fewer strawberries, and spreading out the leek plantings.
Since most of the farm's cost is labor, I need to evaluate how to manage this year's work load and assess if we have enough help for all the tasks ahead. In order to reduce labor cost I either change some of the labor-intensive crops we grow or explore our equipment capabilities, investing in necessary improvements and taking care of repairs so as to have everything in good working condition. (Just last week one of our box trucks needed to have its fuel pump overhauled, and a pick-up truck needed a fuel injector replaced). Ultimately I need to anticipate how much demand -- or the lack thereof -- we will have. How many CSA members will join us this year and how much of each crop can I reasonably expect to sell?

A lot of this is educated guesswork based on experience combined with allowances for the inevitable unexpected seasonal surprises. So all this is to say that even if you don't see or hear from us there is still a lot going on. The farm is never "idle."

Thank you to all who have renewed your 2012 Regular Season CSA memberships. Please help us spread the word in your community. We also encourage former Live Earth Farm CSA members who haven't yet signed up to do so again this year - we still have shares available!
As you ponder whether to join, remember that your membership includes far more than the food you receive each week; a comprehensive calendar of farm events is currently being developed as well. We are excited this year once again to be offering an array of on-farm community events, u-pick days, workshops, in-the-field dinners and fun, educational programs, so stay tuned...

- Tom

Clockwise from top left: pruning the espaliered gala orchard; background: newly sprouting field of spinach; field of green garlic looking good; sprouts in the greenhouse; and Tom's daughter, Elisa, running through a field of wild mustard. 
Scenes from the farm, Feb 2011 

What's with the aphids?
The mild, dry weather has resulted in an outbreak of aphids we typically don't experience until mid to late March. This winter, the Brussels sprouts in particular but also other brassicas (cauliflower, cabbage and broccoli) have served as protective hiding places for these small, soft-bodied insects. At times my frustration with them makes me want to eradicate them, however I know from experience that the best strategy is to allow a favorable coexistence with their naturally occurring predators, such as ladybugs, parasitic wasps, green lacewings and syrphid flies. In winter, this biological approach is not always successful, since fluctuating conditions can favor one population over another. Due to the recent mild temperatures, for example, the aphids got the upper hand and it will take a few weeks until the natural enemy populations increase to achieve a healthy balance. Over the years one thing I have learned is to not mess with this intricate and often sensitive predator-prey cycle by prematurely trying to disrupt the process. Generally speaking, pests target plants that are stressed. In our case, the brassicas we planted last fall were exposed to the prolonged and often unfavorable growing conditions inherent during the winter months. I know the sight of aphids inside Brussels sprouts or broccoli crowns (no more Brussels sprouts this season) is unappealing. Rest assured we try our very best to make sure they are not in your produce. I believe we have a healthy balance between good bugs and bad bugs here on the farm, and hope you understand that we don't aim for complete control.

- Tom 

Live Earth Farm - Kid's Corner
Got a favorite picture (or two or three) of your child interacting with LEF CSA veggies? We're more than happy to share them with the group. Email them to the farm and we'll see they get into the newsletter! This week's 'fer cute!' moment is courtesy of Monica and Ashton Treadway, as their son launched into the carrots from their just-brought-home share, before they got a chance to be put away.

A big fan of LEF carrots! 

Sheep To Shawl - Save the date!
Sheep to Shawl plug
Please join us on Saturday, March 24th (rain date March 31st) from 11am to 3pm for Live Earth Farm Discovery Program's 3rd Annual Sheep to Shawl Event!  You and your family can participate in the whole process of bringing wool from the sheep to a shawl, including every step in between!  Rotate through different stations, enjoy snacks & lemonade, and support local crafters as they sell their art made from sheep products!  $10-15 per carload. Please RSVP to lefeducation@baymoon.com.
Click here for flyer (pdf) with additional information.

Let us know if you are interested in volunteering for the event and/or being a vendor and selling your arts and crafts at the event!

Be a Part of the Live Earth Farm Outreach Team!
Hello Live Earth friends, family and members!

We need YOUR help! It's that time of year again to start thinking ahead towards the start of the regular season (you can taste the strawberries coming, right?!). Our 17th growing season is right around the corner and we still have plenty of space available, so we are looking for 200 more member sign-ups by the beginning of April to kick off the 2012 Regular Season. Live Earth Farm is hoping to spread the word about our CSA with your help! We are looking within our community for help distributing brochures or posting flyers about the CSA in your neighborhood, school, local business or workplace. This farm could not exist without the love and support from the people whom our food touches. Here are some of the ways you can help spread the word about our CSA:

- Post flyers on your workplace bulletin board
- Distribute brochures to friends, family and coworkers
- Request an e-mail write-up to forward on through your neighborhood community list-serve or workplace email system

***The more people in your area that sign-up the better! If 10 - 15 people sign up at your workplace or within your community, we can set up a new drop site and deliver directly to a convenient area near you!***

What to do from here? Contact me (Taylor Brady) at liveearthfarmshop@gmail.com if you would like to take part in our membership outreach efforts. I would be happy to send you an outreach materials package.

Thank you again to all our friends and members who tirelessly support Live Earth Farm. We really appreciate it! 
Taylor Brady, LEF Marketing Coordinator, holding our
Live Earth Farm Marketing Coordinator

Morris Grassfed Field Walk coming in March
Hi everyone, Debbie here - I like to pitch this event to everyone each year, not only because it is always a delightful day for the whole family, but also because I have found it to be a genuinely eye-opening experience for anyone curious or tentative about eating meat because of the politically bad rap it has received in recent history. I've always been an omnivore, but for many years I never ate beef - especially ground beef - equating it with environmental destruction (rainforest slash and burn for pasture) mis-treatment of animals (crowded, unsanitary feedlots), and bad-for-you fats. Then about ten years ago I met Joe and Julie Morris and learned about pasture-raised beef, and realized I was vilifying the wrong thing. Beef is a triple-win (environmental stewardship, animal health and well-being, human health and well-being) when it is completely pasture-based. But rather than provide a lengthy explanation here (although here's a great website if you want to read more), I highly encourage you to see and learn about the whole process in practice and first-hand -- by going to this event.

This is a very family-friendly day; Joe takes everyone on a great walking tour, explaining his holistic land management practices (he calls himself a grass farmer, not a cattle rancher), thoughtfully answering any and all questions [I have learned so much over the years from him!] and like Farmer Tom, is very welcoming to the children. There is a simple (but tasty!) BBQ burger lunch afterwards (they provide the burgers and all the fixings, you bring your own drinks, sides and dessert) and again, I can't recommend this highly enough.

[Hm, I see this is scheduled on the same day as LEFDP's Sheep-to-Shawl... I can't promote one over the other, so I guess you'll have to choose!]

What: Morris Grassfed Spring Field Day
When: Saturday March 24th, 11am - 2pm
Where: Circle P Ranch, 300 Thompson Rd, Watsonville
Cost: adults - $15, children $10, family rate (2 adults, 2 children) $40
please RSVP to 831.623.2833 or julie@morrisgrassfed.com by March 21st

Scenes from last year's field day:  
Morris Grassfed Field Day 2011  

Winter CSA Delivery Schedule
ALL deliveries are on Thursdays, so those of you who are used to picking up on Wednesdays or Fridays during the regular season will need to make the mental switch! Also, our full newsletter will only be on alternating weeks (as marked below): 

Week 1: Thurs Dec 1, 2011 (newsletter)
Week 2: Thurs Dec 8, 2011
Week 3: Thurs Dec 15, 2011 (newsletter)
<no deliveries for four weeks over the winter holidays>
Week 4: Thurs Jan 19, 2012 (newsletter)
Week 5: Thurs Jan 26, 2012
Week 6: Thurs Feb 2, 2012 (newsletter)
Week 7: Thurs Feb 9, 2012
Week 8: Thurs Feb 16, 2012 (newsletter)
Week 9: Thurs Feb 23, 2012
Week 10: Thurs Mar 1, 2012 (newsletter) Last winter share!
<no deliveries the rest of March>
Regular 2012 CSA season begins Wed/Thu/Fri April 4, 5 and 6, 2012

This schedule is also posted on our website, on the "How does it work?" page.

Basics of Cob Building Workshop at LEF
Spend 3 days learning everything about COB BUILDING at Live Earth Farm with Claudine Desiree of Cruzin' Cob. We will be building a creative seating/eating area for LEF's large community pizza oven, which we will also be remodeling with a new sculpture and plaster finish. Bring your wildest ideas for a new sculpture on the cob oven too! Each day there will be 3 hours of lecture and 3 hours of hands-on work, split into two parts by a delicious organic lunch. You will learn everything you need to know to start your own cob project from siting, foundation, making cob (day 1) to walls, windows and doors (day 2) and plastering, sculpting, arches (day 3).  Make sure to bring a a soil sample (in mason jar filled with water) from your land as well as sketches, ideas and questions about your future project(s). Wear working clothes that can get wet and "dirt-y"; also bring a hat, a water bottle and, if you can, gloves and a plastering metal trowel.

Cost: $225, includes delicious, organic lunch each day. Some work exchange spots available. Kids (10-18) are half-price if attending with an adult.
When: Feb 18, 19 & 20 - 10am to 5pm each day
Where: Live Earth Farm, "Litchfield Entrance" (directions)
To sign up: go to the "workshops" page of Claludine's website at www.cruzincob.com (scroll down page to second workshop) or call her at (831) 419-8107.

Don't forget our Web Store!
If you haven't visited lately, you should -- Taylor works diligently to bring you a wide variety of locally produced and artisanal items, not to mention "extras" of our own most popular seasonal produce: this week you can get extra broccoli, Romanesco cauliflower, crisp, sweet Fuji apples and tart, crunchy Pippins. What about a gift certificate for a 4-week trial of a CSA share? We have a "Regular" and a "Deluxe" option (Deluxe includes eggs and extra fruit). They make great wedding gifts! Birthday gifts! You-name-it gifts! There are also olive oils, coffees, honeys, jams and preserves... even locally harvested sea salt (from Monterey bay!).

Note: if you see this newsletter before 2am Tuesday morning, you can still place orders for this week's delivery! Just click on the image below to jump right to it.

Keep an eye out for Taylor's weekly email citing "what's new in the web store this week". Shop anytime between Saturday and Monday for delivery on Thursday, right to your CSA pick-up site. Easy-peasy!

Webstore screen capture

Debbie's sweet-hot massaged cabbage salad with oranges and slivered almonds... plus easy way to stretch the leftovers
Me again - I made this twice now, because I liked it so much the first time I wanted to be able to repeat it and write it down for all you guys. What are the things I like about it? Well for one, I'm loving my favorite new 'trick' for softening the harder, sturdier greens like cabbage and kale. This technique sprang originally from my forays into fermenting, but I soon discovered it worked niftily for things you didn't plan on fermenting too! The trick (it's no trick, really) is massaging. Yup, just like it sounds; you get your hands in there and moosh things around (fun!) and this achieves two goals: 1) the veggies become softer and more toothsome [sometimes I like a crunchy cabbage salad, but sometimes I'm put off by all the extra chewing] and 2) it reduces veggie volume modestly to considerably (depending on how much you massage it), so if I'm trying to use up veggies, I find I can consume a lot more this way without hardly batting an eye!

Massaged cabbage orange almond salad

For this particular salad I used the Savoy cabbage we've been getting the last few weeks, but you could certainly use any type of cabbage (yes, even red!) and it'd still taste good. The crinkly-leafed Savoy is more delicate, so if using regular cabbage I'd take pains to shred it more finely, but other than that, any cabbage will do. Proportions are loose so don't sweat the measurements too carefully.

For the salad:
<> shredded cabbage, preferably Savoy, but any will do in a pinch
<> sea salt
<> minced fresh cilantro (as much or little as you like; a couple tablespoons up to half a cup per head of cabbage easy - I just grab a handful and chop it up, leaves, stems and all)
<> slivered almonds (similarly flexible; they add a nice crunchy counter-texture to the softened cabbage so I tend to be generous - maybe 1/4 - 1/3 cup per cabbage)
<> Oh, and one or two oranges, peeled and cut into bite-sized pieces (I'll explain how)

For the dressing:
rice vinegar
Dijon mustard
maple syrup
oil -- I used hazelnut 'cuz I had it, but you could use walnut or olive oil instead.
Sriracha sauce (or your favorite hot sauce, as long as it is the smooth puree type, not chunky!)
**note: because I massage the cabbage with salt, I don't add salt to the dressing**

Dressing is easy to make if you become comfortable with proportions; I'd say about half oil to half everything else... but don't hold me to this; I make it every day so I don't measure anymore. Try this: put about 2-3 tbsp. vinegar and a goodly blob of mustard (a rounded teaspoonful or so) in a cup. Pour in a little maple syrup -- about a half-teaspoon to a teaspoon, give or take (more if you like it sweeter). Just eyeball it. Whisk this together with a fork until combined. Pour in the oil, in roughly equal proportion to the mixture already in there. Whisk it in. If it is too runny and separates, whisk in more oil. If you think it's too oily, thin with a bit more vinegar. The Dijon really helps blend the the oil and vinegar together. Oh, and the Sriracha! Add as much as you like, depending on how spicy you want it. You can always add more, but you can't take it away! Squirt some in, taste it, squirt in some more. And remember that once you mix the dressing into the salad, the heat will be further 'diluted'.

Preparing the orange(s):  Slice the top and bottom of the orange off so it has a flat end to set on (cut deep enough so you pass through both the skin and membrane, exposing the tips of the sections themselves). Set one flat end on a cutting board and, using a sharp knife, carve off a strip of the peel and membrane in a careful curved stroke, working top to bottom; rotate the orange and continue cutting off the skin in strips like this until it's all gone (you can be as fussy or not as you like). Now cut your peeled orange crosswise into a couple slices, removing seeds as needed, and then cut the slices into bite-sized pieces. (You can also just peel and section an orange and cut the sections into pieces if you don't mind the membrane. You could also use tangerines to good effect.)

Making the salad: put shredded cabbage in a bowl large enough to contain it all comfortably. Lift it by handfuls and sprinkle salt in and around over cabbage. We're not talking salt in the kind of quantities you use when making sauerkraut (that's way too much!), just sprinkle it modestly, in quantity to suit your taste. Now roll up your sleeves, wash your hands, and commence massaging! This is fun; squeeze, squish and otherwise moosh it for a minute or two or three and watch how it starts to become translucent and softer, and notice how you find yourself with lots more room in the bowl than when you started. Cool! You're there. Now just add in the cilantro, the almonds, and orange pieces and toss to combine, then pour dressing over all and toss well to distribute the flavors. Taste it, and feel free to squirt in more Sriracha if you want it spicier. (You can also leave the hot sauce out entirely if you don't like hot stuff.) Serve it right away, or refrigerate it 'til later; this is good and tasty even after a couple days!

Which brings me to my last bit: when I made this, I made a big batch and so we did indeed eat it over a couple days. But by the last day we ended up with only enough for one serving and I wanted two. Hm, let's see, what have I got in my fridge? Carrots. A partial bag of baby arugula. So I just grated a couple carrots into the bowl with the left-over salad, added some more vinegar and oil (just poured some over), and threw in the arugula and tossed it all together. Bingo - yummy new salad, now sufficient for two! You can do this, I know you can. What's in this week's box... let's see, in addition to arugula there's also mizuna, that'd be a good "stretcher" too. Be creative! 

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?"]  


Happy Valentine's Day to all -- may your pots be kissed with love and full of vibrant health! I look forward to hearing from you. Have a great week and enjoy all this wonderful bounty from the farm. Blessings, Rebecca [click here to email Rebecca]

[late note from Debbie: when Rebecca was given the veggie list it contained radicchio, but Tom has taken it out and substituted watermelon radishes or parsnips]
. . . . . . . . . . . . . . . . . . . . 

Serves 6

2 C dried chickpeas, rinsed
1-3 serrano chiles, coarsely chopped (remove the seed and membrane to get a milder flavor)
1 qt. vegetable or chicken stock
1 1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp sea salt divided
2 medium onions, thinly sliced
3 tbsp. olive oil
1 bunch broccoli, stems sliced half-inch thick and tops cut into 1 1/2-inch florets
4 tsp. black mustard seeds
1 1/2 tsp. cumin seeds
hot cooked quinoa or basmati rice

1. Put chick peas in a large pot, add water to cover by 2 inches; soak overnight. (Or bring to a boil over high heat then turn off heat and soak for about 2 hours.) Drain. [Or just use canned? 1/2 C dried = 1 C cooked, so probably 2-3 cans would do it. - Debbie]
2. Pulse half the chickpeas in a food processor with 1/4 C fresh water until coarsely chopped. Pour into pot used for soaking. Repeat with remaining chickpeas, more water, and the chiles. Add the broth, 1 C water, the turmeric, ground cumin, and 3/4 tsp. salt to pot.
3. Cover and bring to a boil over high heat, then reduce heat and simmer until chickpeas are tender, stirring occasionally, 40-50 minutes. Meanwhile cook onions in oil in a large frying pan over medium heat, stirring occasionally, until deep golden, 12-15 minutes. Remove from heat.
4. Stir broccoli into the chickpeas, return to simmering, and cook until tender, about 12 minutes.
5. Stir mustard and cumin seeds and remaining 1/4 tsp. sea salt into the onions and cook over medium-high heat, stirringm until cumin turns a shade darker, about 2 minutes. Set aside about a third of the mixture and stir the rest into the dal. Ladle dal and quinoa or basmati rice next to teach other in bowls and top with reserved onion mixture. Add more salt if needed.

Yield: about 2 tbsp. candied peel per lemon

1 organic lemon, washed well (I use several lemons since this is a process)
2 1/2 C organic cane sugar

1. Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.
2. In a small saucepan, combine the peels with 2 C cold water. Bring to a boil, then drain off the water. Again add 2 C cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
3. Measure 2 C of the sugar into the pan and add 1 C water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10-15 minutes. Drain (I save the sugar water for reuse elsewhere)  and allow to cool.
4. Measure the remaining 1/2 C sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers (I prefer to use my fingers), remove the peels one at a time, gently shaking each to remove any excess sugar. Store in an airtight container*. The peels will keep for several weeks.

[*I would think you'd want to let them air dry before storing? If so, then after coating in sugar, I'd lay them out on a cookie sheet or waxed paper or something and allow to dry before storing, so they didn't clump together. But I have never made these before so I could be wrong! ;-) - Debbie]

These are kind of decadent, but delightful on a lemon cookie, mixed into a citrus-mixed greens salad like the one that follows, or floated in your evening tea for a nice surprise!

Serves 4-6

2 C arugula
2 C Asian greens
1 small head radicchio, torn into small pieces
1 grapefruit, supremed
1-2 oranges, supremed
1 crisp pear, sliced
juice and zest from an orange
juice zest from a lemon
honey, to taste
sea salt and fresh cracked pepper, to taste
olive oil

1. In a large bowl, toss the greens and radicchio together.
2. Add the prepared grapefruit, oranges, and pear to the greens.
3. In a small bowl, whisk together the orange juice, lemon juice and 1 tsp. each of the zest from them. Slowly drizzle in enough olive oil to emulsify the dressing while whisking. Taste it -- you may want to add a little honey to brighten and sweeten it. Adjust the seasoning with a pinch of sea salt and some fresh cracked pepper.
4. Drizzle the dressing over the greens and toss to slightly coat. You want the dressing to barely coat the greens, citrus and pear. Add more dressing if desired.
5. I like to add pumpkin seeds to top and a sprinkle of pomegranate seeds if available. This is a light and refreshing salad.

Serves 6-8

1 medium head radicchio
1/2 head cabbage
1 bunch arugula

1 tsp. fennel seed
3 tbsp. honey
3 tbsp. vinegar of choice (I like to use Champagne vinegar)
1/2 C olive oil
sea salt and freshly ground pepper

1. Quarter radicchio through the core then remove the core. Slice the leaves into 1/8th-inch ribbons. Do the same with the cabbage.
2. Put ribboned radicchio and cabbage in a large bowl, cover with ice water and soak for 20 minutes. Drain and repeat. Drain again and pat dry, then set aside.
3. Trim the stems from the arugula and set aside.
4. To make the dressing, toast the fennel seeds in a small skillet over medium-low heat until fragrant and lightly colored, 3-5 minutes. Let cool, then crush seeds in a mortar and pestle or grind in a spice grinder.
5. Combine honey, vinegar and ground fennel in a small saucepan. Bring to a boil, stirring until the honey dissolves. Remove from the heat and whisk in olive oil. Season with sea salt and pepper.
6. Toss the radicchio, cabbage, and arugula in a large bowl. Add enough warm dressing to coat the salad; you may not need all of it. Toss well and adjust seasoning. Serve immediately.

Serves 4

5 C cauliflower florets (1 head)
3 C vegetable stock
1 tbsp. Spike seasoning  (or curry powder)
1/2 C finely cubed carrot
1/4 C finely cubed celery
1/4 C chopped green onion
1 tsp. hot sauce
1/4 tsp. white pepper
1/2 C peas
1 tbsp. brown rice miso

1. Combine the Romanesco and stock in a stock pot. Cook over medium heat for about 20 minutes, until the cauliflower is fork tender.
2. Transfer the contents of the pot to the blender and puree until smooth. Return puree to the stockpot. Add the remaining ingredients except for the peas and cook over low heat for about 5 minutes, until the vegetables are tender. Stir in the peas and  miso.
3. You can substitute broccoli for cauliflower in this recipe, or use a combination of both - yummy!

Serves 4
The Spanish combination of onions, sherry, and saffron is delicious in this golden soup thickened with almonds. It can be served warm or chilled.

3 tbsp. butter
2 large onions, thinly sliced
1 small garlic clove, finely minced
pinch of saffron threads (if you don't have saffron threads - they are expensive - you can substitute a TINY pinch of turmeric for the golden color)
2 ounces blanched almonds, toasted and finely ground
3 C vegetable stock
3 tbsp. sherry
1/2 tsp. paprika
sea salt and pepper to taste

1. Melt butter over low heat. Add the onions and garlic, and stir for about a minute to ensure that they are thoroughly coated in the butter.
2. Cover the pan and cook the onions, very gently, stirring frequently, for about 20 minutes until they are soft and tender.
3. Add the saffron threads (or the pinch of turmeric) to the pan and cook, uncovered, for 3-4 minutes. Add the almonds and cook, stirring constantly, for a further 2-3 minutes.
4. Pour in the stock and the sherry  with 1 tsp. salt and the paprika. Season with plenty of pepper. Bring to a boil, stirring, then lower the heat, cover the pan and simmer gently for about 10 minutes.
5. Pour the soup in a food processor or blender and process until smooth, then return it to the rinsed out pan. Reheat gently, without allowing the soup to boil, stirring occasionally. Taste for seasoning, adding more salt and pepper if desired.
6. Ladle the soup into bowls. Garnish with toasted, flaked almonds and a little chopped fresh parsley, then serve immediately.

Serves 6 or more

1 bunch kale, stems removed, leaves chiffonnaded (stacked, rolled tightly, then cut into thin ribbons) then cut crosswise, so the ribbons are about 2 inches long
watermelon radishes (as many as you like; I'd use an entire bunch bunch) cut into fine julienne
3-4 carrots, cut on the diagonal, then into julienne strips
1 tbsp. Dijon mustard
1 clove garlic, minced
4 tbsp.  olive oil, plus oil for massaging the kale
2-3 tbsp. Balsamic vinegar
juice of half a lemon
sea salt and freshly cracked black pepper to taste

1. Put ribboned kale in a large bowl and sprinkle with a little olive oil, lemon juice, and a pinch of salt. Gently massage the kale with your hand until  kale starts to break down and get tender. You want to stop massaging before it gets liquidy. Set aside.
2. In a small bowl, whisk together the Balsamic vinegar, Dijon mustard, and garlic. Slowly whisk in the olive to make an  emulsion. Taste to see if it needs more vinegar or oil. I don't season this dressing with salt because I think the Dijon is salty enough. You may want to add some salt to please your palette.
3. Add the julienned carrots and radishes to kale and toss gently.
4. Toss vegetables with vinaigrette lightly to coat. If this is not enough dressing, you can double the recipe. This salad marinates as it sits and is even better the next day.
5. I add toasted pumpkin or sunflower seeds to this salad for a little protein  and sometimes sprinkle a little nutritional yeast on top for an extra boost and flavor.

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) "Wee Ones"
3rd Tuesday of every month, 10:30am - Noon [year-round, weather permitting]
($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, and the many wild members of the Pajaro watershed. RSVP requested.

LEFDP office: (831) 728-2032 or email lefeducation@baymoon.com.

Sheep to Shawl

Saturday March 24th, 11am to 3pm (details

Cob Building Workshop at LEF

3-day workshop here on the farm, Feb 18, 19 & 20 (details

Community Farm Days and Events

Nothing currently planned for winter. We'll update you here if that changes!


"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.



Contact Information
Farm/CSA Office phone: (831) 763-2448
LEF Discovery Program Office phone: (831) 728-2032