LEF logo (small)
Live Earth Farm (Com)Post
11th Harvest Week, Season 17
June 11th - 17th, 2012
in this issue
What's in the box(es) this week
A Bittersweet Moment
Update from the Fields
Summer Solstice Celebration this Saturday June 16th!
Farm Stand at the Solstice and Beyond
Raffle Tickets at the Solstice!
One for the Record Books
LEFDP Partners with 1% for the Planet (Press Release)
Rebecca's Recipes
2012 Calendar

" There are hundreds of ways to kneel and kiss the earth."
- Rumi

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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 which are part of your share, like strawberries, are packed outside your box. Quantity to take 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
Basil or dill
Shitake mushrooms (Far West Fungi)
Daikon radish (Lakeside Organic)
Red radishes
Summer squash or pickling cucumbers

Regular (Medium) Share
Basil or dill
Daikon radish (Lakeside Organic)
Red radishes
Summer squash or pickling cucumbers

Budget (Small) Share
Basil or dill
Daikon radish (Lakeside Organic)

Bread Option
This week's bread will be whole wheat with sesame seed

Extra Fruit Option


A Bittersweet Moment
Taylor harvests fresh basilOur son David just turned 18 in May, is graduating from Mt. Madonna High school this week, and is off to college by the end of summer. I cant deny feeling a bit emotional about it, seeing David all of a sudden as a mature young adult taking flight, leaving the nest. Watching him on stage for his final performance of the Ramayana -- one of the great Indian epics his school has been performing every year since he started preschool 13 years ago (the immortal tale of Shri Rama that teaches us the values of devotion, duty, relationship, dharma and karma) -- it struck me how true it is that it takes a village to raise a child. Not just a village, it's more like an entire city contributed to his upbringing and unfolding maturity over the years.

I don't expect him to take over the farm anytime soon, but I know he draws inspiration from having grown up on a farm. In his college application he wrote, "...organic farming has always been a part of my life. I believe everyone should have access to healthy sustainably grown food like I do. I like to go to a school that prepares me to build food systems that prevent hunger, malnutrition, and obesity." The farm, his home for nearly 18 years, has nurtured and planted a seed in him, a seed that tells a rich story of a boy growing into a young man, one who now is ready to leave home and test new fields and soil content, to start his own plantings.

Taylor harvests fresh basilDavid was barely walking when we started Live Earth Farm, a place in nature surrounded by a diverse community of animals, plants, and people. The farms fields and open spaces became his playground; collecting sticks and stones, digging in the soil, playing with the chickens, goats, dogs and cats, climbing trees to reach that perfectly-ripe sweet fruit, or just hiding in the shade of his favorite climbing tree were simple but enriching activities.Cute shot of David up a tree I vividly remember how, in spring, he would disappear into cover-cropped fields taller than he was for hours, alone or with his friends, slashing with sticks and make-believe swords at the tall fava beans.

He has also experienced the physical work involved in farming, doing farm chores, working summers and seeing Dad returning late from the fields often exhausted from seemingly endless work and little time to play. He understands the harsh realities of farming; the risks caused by unpredictable weather, pests, fires, mechanical equipment breakdowns... all of which cause damage and loss on the farm. He understands the seasonality of food, the cycles of planting, growing, harvesting, celebrating and resting. Every day, when we prepare and share meals, he gets to experience how crops only recently growing in our fields are transformed into a nourishing meal. In our family, sharing meals is an important daily ritual, a time to slow down and simply enjoy and be grateful for being together.

Grown-up David doing chicken choresThe farm is intuitively a part of him, his body has been nurtured by food that came from the land, and has lived many seasons through his four senses. Soon hell be off to explore and discover his passion, his inner compass seeking out direction in the challenging opportunities of our time, inviting him to raise his voice, to engage in and construct communities for a world that is more just, more healthy, and more democratic... and (I am sure) in which sustainable agriculture and farming families form a fundamental part of a better future. The seeds planted in him carry farming values of respect, courage, perseverance, mutual assistance, and love, lots of love. Love for friends, family, and community, love for nature, love of agriculture, and most importantly - love of life. David is ready to graduate, to leave his school and home to explore the world. It is a blessing for Constance and I to feel that by letting go we are invited to witness and walk with him on his next journey.

- Tom

Update from the Fields
With temperatures well into the 90s this week, last week's rain seems a distant memory. The longer that our cool and foggy "coastal summer" weather can be delayed, however, the sooner we'll be able to enjoy our favorite summer crops: tomatoes, peppers, eggplant and green beans. We are at the cusp of getting started with our caneberry harvest; some shares will be getting the first blackberries this week and raspberries are not far behind. The spinach is looking really nice; broccoli, lettuce and leafy greens continue in abundance. With squash, pickling cucumbers and basil in the shares, you know that summer is imminent. But why aren't there any tomatoes if we have basil already? Fair question! Since basil grows a lot faster than tomatoes, we planted a couple successions of it. This is only the first planting; by the time the tomatoes kick in, sometime in July, we should have another planting of basil ready for harvest.

Taylor harvests fresh basil

It's going to be a busy week; in addition to getting the farm ready for our Solstice Celebration (see below), we are planting a large block of winter squash. No I am not delirious, it's just that most of the varieties we plant take over 100 days to mature, so we have to think ahead (way ahead). The last succession of tomatoes just got planted. We are falling behind on thinning our Fuji apples, however all the Galas are done and sizing up nicely. Weeding is getting under control, but lots of tomatoes need to be tied and trellised.

But this Saturday we are taking a short break from field work for our 17th Annual Live Earth Farm Solstice Celebration. We hope you will take a break too, from whatever you're doing, and join us! This event is always lots of fun. After the tractor rides, you'll likely find me dancing around the fire to Kuzanga Marimba's amazing tunes and rhythms. And once night settles in we will have a surprise performance by one of our long ago farm interns - so stick around, you won't want to miss it!

- Tom

Summer Solstice Celebration this Saturday June 16th!
Sunflowers - symbols of summerA tradition since the farm's beginning --

Below is the nitty-gritty on this year's event, but first: answers to THE most frequently asked questions! (Please don't call the office Saturday with questions - no one will be there; we'll all be outside for the event!) ;-)

<> YES, both members and non-members (friends of the farm!) are welcome!

<> NO, there is no cost to attend, however, new this year, we do request a nominal parking fee regardless of membership status - only $5 per carload (so DO carpool!). All parking fees collected go to support the LEF Discovery Program.

<> NO, you don't need to RSVP... just come! ;-)

<> PLEASE do not bring your dogs with you to the farm. Leave them at home.

* * * * * * * * * * * * * *

When: this Saturday June 16th, 2pm until dark

Parking & Directions: Please follow the signs. Main parking will be via our Litchfield Entrance, however overflow parking will be at our Green Valley Entrance (near our "new barn" at the "lower farm").  You are welcome to park at either location, however be aware that the Celebration -- with the exception of tractor rides -- will all be at our "upper farm" off Litchfield, and there's a bit of an uphill hike to get from "lower" to "upper".

Schedule of Activities: Most activities commence by 3pm and are ongoing, however a few have specific start times.

Tractor Ride/Farm Tour with Farmer Tom  - 3pm and 4:30pm. Rides will start at the "new barn" down on the "lower farm".

Goat Milking - 3pm, at the goat barn.

Ice Cream Making - 4pm, meet by the fire circle.

Cheese-making - 4:30, in the breezeway of the "upper barn"

Pizza-making - 3:30 - 4:30, at the cob oven

Ongoing activities:
<> hay bale fort for climbing and playing
<> face painting
<> U-pick strawberries
<> Chocolate-dipped strawberries, with chocolate ganache from The Buttery!
<> Storytelling and music
<> Self-guided walking tours (help yourself to a map from the big "Wild Farm Connections" signage near the goat barn and hike the property!)
<> Farm Stand
<> Raffle Tickets!
<> Beer! - we may have beer courtesy of Santa Cruz Mountain Brewing and Boulder Creek Brewery... if we do, IDs will be checked if you look under 30.
<> More!! (there's always more)

Kuzanga Marimba! - 5pm, by the fire circle

Welcome Circle and Pot-Luck - 6pm, by the fire circle (see below for more info on pot-luck). This will also be when Farmer Tom picks raffle winners, so don't be late!

Bonfire - after the pot-luck, close to dusk; music with Kuzanga continues...!

Fire Dance - at dark, by the fire circle. Linnea, a former farm apprentice, will be coming back for a reprise of her fire-dancing talents -- not to be missed!

Pot Luck Details:
<> Everyone please bring something to share - an entree, a salad, a dessert - whatever you like! We never organize it more than that and always seem to have a nice variety.
<> How much to bring? As much as you can; we always seem to eat it all up! People are never seen going home with left-overs!
<> Please bring your own picnic plates, cups, bowls, silverware etc. in order to minimize unrecyclable garbage. We will have a washing station, where you can rinse them when you are through eating.
<> Please bring a serving utensil to go with your dish!
<> Put your name on your dish and serving utensil with some masking tape or something, in case they get separated, and so we know who they belong to if they get inadvertently left behind.
<> Please provide an ingredient list for your dish on a piece of paper or 3x5 card so folks with food allergies or special diets will know what they can and cannot eat. (We'll have cards and pens if you forget to do this ahead of time.)
<> Where to put your pot-luck items when you arrive? We will have several tables for placing your pot-luck items on out near the fire circle. If you have something that needs to be refrigerated, you can pop it into our walk-in cooler to the right of the breezeway in our "upper barn". If it just needs to stay cool (not in the heat of your car), you can also put it on a table inside the breezeway/classroom area until pot-luck time. If you arrive closer to pot-luck time, simply bring it to the table area. We have extremely limited facilities for re-heating anything, so please don't plan on that if you can help it.
<> There will be water and lemonade, but feel free to bring additional beverages for your own consumption or to share.
<> And bring a blanket to picnic on, or your own chairs if you prefer.

Farm Stand at the Solstice and Beyond
Heaps of beautiful farm purple carrotsAlong with all the other exciting activities happening on Saturday, we're also going to have a farm stand, where you can stock up on fresh LEF produce! For the Solstice event, we'll be setting it up near the fire circle and main event meeting area. Bring your reusable shopping bags and grab some extra produce! :)

The farm stand isn't typically in this location, nor just for special events though. This year, we will have it regularly, every Saturday throughout the summer, 10am - 3pm! Think of it as a great opportunity to walk the farm, check out what's growing in the field, and then pick up some tasty treats. This "regular" farm stand will be situated in the breezeway of our beautiful refurbished redwood barn (Green Valley Road entrance, 1275 Green Valley Rd. Soon we will have signs on the road to advertise its presence). Members and new visitors alike are welcome - help spread the word and come and visit! 
Raffle Tickets at the Solstice!
This year the farm is hosting a raffle at the Summer Solstice Celebration! All proceeds will go to the LEF Discovery program. There are three special prizes in the offing:

1. A 4-week CSA trial. Receive a Budget Share of fresh produce for 4 consecutive weeks (you choose the dates you wish to receive the boxes).
2. $25 worth of farm "credit". You can spend your credit at one of our farmer's markets, in the Web Store, or at one of our U-picks this season.
3. Mystery LEF goodie bag. This prize is a compilation of goodies from Live Earth. Items include but are not limited to a LEF logo t-shirt, hat, and a sweet preserve from the Web Store.

There will be multiple folks roaming around on the day of the event selling tickets - get one for $3, or three for $8!

The drawing for the winners will take place around 6pm at the fire circle with Farmer Tom.  

One for the Record Books
We always love getting pictures of your children and Live Earth Farm's produce to share with everyone in the newsletter. Here's the latest -- from our very own Jessica Ridgeway, director of LEFDP. Her new baby, Current, shares the stage with a truly massive chard leaf, and her older sister, Ophelia.

Ophelia, Current, and Big Chard   

LEFDP Partners with 1% for the Planet (Press Release)
LEFDP logo, purple background                                     
1% For The Planet Logo
For more information, contact:
Melody Badgett, 1% for the Planet
+1 (802) 496-5408

The Live Earth Farm Discovery Program Announces Partnership with 1% for the Planet

Watsonville, CA, 5/15/2012 - The Live Earth Farm Discovery Program is a new nonprofit partner of 1% for the Planet, an alliance of over 1,380 member companies in 43 countries that give one percent of revenues to environmental causes.
The Live Earth Farm Discovery Program is now eligible to receive donations from 1% member companies, placing them among a diverse, global network of environmental organizations.  1% member businesses fuel this non-profit network through their annual contributions, which totaled over $22 million in 2010.  Partnership with 1% greatly expands the potential pool of funding to which The Live Earth Farm Discovery Program can look to for support.
Newly approved, the Live Earth Farm Discovery Program contributes to a healthier planet by providing hands-on educational programs for youth, focused on the environmental and nutritional value of local, organic, and sustainable food and farms. Our goal is to reach out to all segments of the diverse, local community.
Over 2,300 non-profits worldwide are included in the 1% network, and over $70 million has been funneled to its nonprofit partners to date.  "The intent of 1% for the Planet is to help fund these diverse environmental organizations so that collectively they can be a more powerful force in solving the world's problems," Yvon Chouinard, founder of 1% for the Planet.
"On the farm, our one-third acre Discovery Garden is an outdoor classroom, set within the greater, 120-acre working farm where our working fields, orchards and animals provide a learning experience that cannot be matched by most school garden programs. Learning about nutrition, food, farms, math, science, history and language arts from a variety of activities on the farm allows young people to exercise their bodies, connect with nature, and develop a "seed-to-fork" understanding of food, community and environment" Jessica Ridgeway, Director and Cofounder of LEFDP.

About 1% for the Planet

Started in 2002 by Yvon Chouinard, founder and owner of Patagonia, and Craig Mathews, owner of Blue Ribbon Flies, 1% for the Planet is a growing global movement of over 1,350 member companies in 43 countries that donate one percent of their sales to environmental organizations worldwide. Each day, more than one new business joins the 1% for the Planet movement. As a network, the 1% community has become a frontrunner in funding the work of environmental groups around the world. To learn more about 1% go to: www.onepercentfortheplanet.org
About New Nonprofit

Live Earth Farm began its Community Supported Agriculture program in 1996 including community events and education from the start. In 2007 a partnership between Live Earth Farm and Santa Cruz Montessori School gave life to the Live Earth Farm Discovery Program. With the SCMS weekly visits to LEF as a base, LEFDP expanded the educaitonal programs offered at LEF and gained 501(c)(3) non profit status in 2009.  In this time LEFDP nearly doubled the number of visitors to the educational programs and established programs to reach out to ever more diverse segments of the local population.

We host over 1,000 youth visitors per year, including weekly visits from Santa Cruz Montessori School, bi-weekly visits from more than 30 classes a year, and four seasonal visits from a class of 35 English Language Learner students from E.A. Hall Middle School, a Wastonville school serving mostly children of low-income immigrant and migrant workers. A home-school cooperative of parents and kids also works and learns on our farm and in our garden once a month. Many of the school groups we host come to our farm for one-time visits (about 700 of our student visits per year), and some host our staff for in-class lessons at their schools. Classes range from pre school through 12th grade, though the majority of the students we reach are ages 5-14. We also host 3 on farm community events per year, which attract more than 200 people of all ages per event.

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 - what glorious weather we are having! I am drinking in every bit of sun I can, recharging with lots of healthy Vitamin D. I hope you all are finding time to enjoy it too. With this weather, the vegetables are brimming and the farm is hopping. I want to again honor Farmer Tom and his wonderful crew of dedicated workers who are working so diligently so that we all may be blessed with the bounty. My deepest gratitude! Celebrate all the beautiful produce and the amazing health benefits our bodies and spirits are receiving. Hope you all have a grand week of cooking. With joy and blessings, Rebecca [email Rebecca]

[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
. . . . . . . . . . . . . . . . . . . . 

Serves 2-4
The spinach-laden frittata with just a hint of smoky cheese comes together in minutes and offers ultimate time-of-day flexibility. Serve morning, noon, or night with toast, roasted potatoes, and a little fruit. A last minute dribble of balsamic vinegar delivers a subtle, acidic pop.

4 eggs
1 Tbs. heavy cream
sea salt and pepper
2 Tbs. olive oil
1 small shallot, diced
4 c. spinach (packed), rinsed and patted dry
1/4 c. smoked gouda cheese
1 medium tomato, sliced
good balsamic for serving

1. Set an oven rack 5 inches from the heat source. Flip on the broiler.
2. Whisk eggs, cream, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set aside.
3. Swirl the oil along the bottom and up the sides of a 9 1/2-inch cast iron or oven-proof skillet. Set the skillet over medium-low heat, add the shallot and saute, stirring occasionally, until soft and translucent, about 5 minutes.
4. Add the spinach, one handful at a time, turning with tongs so it wilts. Crank the heat up and saute for about 5 minutes, until the spinach weeps and moisture is evaporated, tossing a few times (you want it relatively dry). Lower the heat again.
5. Add the egg mixture, cheese, and tomatoes and cook until the frittata is three-quarters set, about 5 minutes, tilting the skillet now and again so the runny eggs slide toward the edges.
6. Broil until puffy and browned, 3-5 minutes, watching carefully. Let cool for 5 minutes. Serve warm or at room temperature, with balsamic vinegar for dribbling.

Serves 4
These gorgeous green parcels, best eaten on a Sunday night in front of a fire, are both dramatic and comforting (think lasagna without the pasta, ricotta, or mozzarella). Use the largest Swiss chard leaves you can, and keep in mind the polenta will take a full hour to chill.

sea salt
3/4 c. dry polenta (coarse cornmeal)
1 Tbs. butter
1 c. grated parmesan cheese, divided
3 Tbs. chopped basil
1 1/4 c. of your favorite marinara or tomato sauce, divided
8  very large chard leaves, swished in cold water

1. Coat a 9 1/2-inch square pan with oil and line the bottom with parchment paper.
2. In a medium saucepan, bring 3 cups water and 1 tsp. salt to a boil. Whisk in polenta and reduce the heat to a gentle gurgle. Cook until thick, 10-15 minutes, stirring occasionally. Remove from heat and stir in the butter, half the cheese, basil, and a generous pinch of pepper.
3. Scrape the polenta into the prepared pan and smooth the top. Cool for 15 minutes at room temperature, then refrigerate until cold, at least 1 hour (after 1 hour, cover with plastic wrap). Unmold and cut into eight 4x2-inch rectangles. Wipe the baking pan dry and spread half of the marinara along the bottom.
4. Preheat the oven to 400 degrees and bring a kettle of water to a boil. Have several paper towels on hand.
5. Make a narrow, upside-down V-shaped cut about halfway down each chard leaf to remove the thick  central stem. Place leaves in a large bowl and cover with boiling water. Let soften about 6 minutes. Remove to the paper towels and pat very dry.
6. To form the rolls, lay 1 chard leaf on a cutting board. Lay 1 polenta rectangle horizontally along the bottom of the leaf and spoon 1 teaspoon of marinara sauce on top. Roll the leaf up, burrito-style, encasing the polenta, and transfer to the baking pan, seam side down. Repeat, nestling the rolls next to one another. Spoon the remaining sauce on top and sprinkle with the remaining cheese.
7. Bake for 10 minutes, then slip under the broiler for 1-2 minutes to brown the cheese. Serve hot.

Makes 1 2/3 cups (6 servings)

1 pound strawberries, hulled and diced
1/4 c. thinly sliced scallions
1 jalapeno, seeded and diced
1/4 c. basil, chopped
2 tsp. fresh lime juice
1 Tbs. sweetener (you may not need much, the berries have been so sweet I haven't used any sweetener)
1/8 tsp. sea salt

1.Gently mix ingredients together in a bowl.
2. Serve over tortilla chips, fish, or chicken.

This curry recipe follows the basic principles of making Kerala style mezhukkupuratti.

1 bunch radishes, with leafy tops
1 small onion, sliced
2-3 cloves garlic, crushed
4 small green chiles, crushed
1 pinch turmeric powder
oil for sauteing
1 pinch mustard seeds
a few basil leaves
sea salt to taste

1. Wash and roll the radish leaves together, then slice into long shreds. Set aside.
2. In a pan, heat some oil. When it is hot, add mustard seeds. When the mustard seeds splutter, add the basil and onions. Saute for 3-5 minutes, until edges of onions turn slightly brown.
3. Add the crushed garlic, chiles, and turmeric powder. Saute for about a minute or less.
4. Add the radishes, mix well, and add salt. Cook, covered, for 3-4 minutes.
5. Once the radish seems soft, remove the lid and crank up the heat. Saute on high for a couple of minutes. The radishes will be soft, yet crunchy.
6. After you remove the radishes from the pan onto a plate, in the same pan quickly saute the leaves for a few seconds and then add to the top of the radishes.
7. For best results, serve right off the stove. The dish takes less than 15 minutes; serve it at the very beginning of your meal.

This dish is spicy and hot, and makes a wonderful side dish.

1/2 c. chopped radishes
a few radish leaves, cut into thin shreds
1 onion, fine diced
2-3 chilies of choice, seeded, and finely chopped (you can leave the seeds in if you qwant fiery hot!)
1/2 tsp. fresh chopped ginger
1 Tbs. finely chopped cilantro (I used the  basil)
1 1/2 tsp. oil
1/2 tsp. mustard seeds
3/4 tsp. sea salt
1/2 c. plain yogurt or more

1. Heat a small pan on medium heat. Add the oil and crack mustard seeds in the pan.
2. Add the onions, ginger, and chiles. Stir until soft and it turns slightly brown, about 4 minutes.
3. Add the radishes and leaves and cook for another 2 minutes, then remove from the stove. The radish will be just cooked and still have a bite to it.
4. Sprinkle with basil or cilantro just before you remove it from the stove. You can let it cool or store it in the refrigerator if not using immediately.
5. When ready to serve, take the sauteed ingredients and mix with yogurt. Adjust the salt, depending on the sourness of the yogurt. Serve immediately. If you let it sit foe a while, the yogurt gets a purple hue from the radishes. It is beautiful!

Serves 6 or more
This is a recipe from Nava Atlas 'Wild About Greens.' I wanted to share this great dish with you!

1 c. red quinoa, rinsed in a sieve
10 ounces kale, de-stemmed and cut into bite-sized pieces
2 Tbs. olive oil
2 c. fresh or thawed corn kernels
1 15 oz. can black beans, rinsed and drained
1 c. halved cherry or grape tomatoes
2 Tbs. lemon juice, or more, to taste
1/4 c. minced basil or dill, to taste
sea salt and pepper, to taste
1/4 c. toasted pumpkin seeds for garnish

1. Combine the quinoa with 2 c. water in a medium saucepan.
2. Bring to a rapid simmer, then lower the heat, cover, and simmer gently for 15 minutes until the stock is absorbed.
3. Allow the cooked quinoa to cool to room temperature.
4. In a large serving bowl, massage the kale by rubbing small amounts of olive oil in your palms and massaging the kale for 30-60 seconds, until it turns bright green and softens.
5. Add cooked quinoa to the kale in the serving bowl, along with the remaining ingredients.
6. Stir well, sprinkle with pumpkin seeds and serve.

Serves 4

3 Tbs. whole almonds
1 pound summer squash
2 1/2 Tbs. olive oil
2 Tbs. fresh lemon juice
1 minced garlic clove
sea salt  and pepper
spinach, washed and cut into bite-sized pieces
Peccorino cheese or parmesan  

1. Toast almonds and coarsely crush. Meanwhile, trim the ends off the squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of spinach. Shave a little Pecorino or parmesan cheese over the squash and toss. Season with salt and pepper. Garnish with the crushed almonds.

Serves 8
You can certainly substitute wheat berries, barley, or other plump grains . The salad is good warm, at room temperature, and chilled.

2 medium garlic cloves, minced
1 tsp. sea salt
1 c. buttermilk (if you don't have buttermilk, you can add a Tbs. of vinegar or lemon juice to a cup of milk and let it stand for about 15 minutes and it works like buttermilk!)
1/4 c. white wine vinegar
1/4 c. olive oil
1/4 c. chopped dill
1/2 c. chopped chives or greens of scallion
1 Tbs. chopped thyme
7 radishes, sliced paper thin
3 summer squash, sliced paper thin
1 medium head fennel, trimmed and sliced paper thin
4 c. cooked farro or other grain
of choice
chopped chives or scallions for garnish

1. Combine garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium jar or bowl, then add buttermilk and vinegar. Whisk together and let stand for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.
2. In a large bowl gently toss the radishes, squash, and fennel, with the grains. Add 1 cup of the dressing and toss again. Let stand for 10 minutes, taste and adjust with more dressing, if needed, and salt to taste. Serve topped with the chives or scallions.

I know we didn't get fennel this week, but this is a simple, wonderful soup, so I thought I would share it anyway. Maybe you have a little fennel left from last week!

3 Tbs. olive oil
2 medium fennel bulbs, sliced fronds reserved
2 1/4 pounds carrots, thickly sliced
2 cloves garlic, thinly sliced
10 c. broth of choice
3c.  cooked wild rice
2 Tbs. blood orange juice or orange juice
parmesan cheese for soup topping

1. Heat oil in a pot over medium-high heat. Add  fennel and saute 3-4 minutes, until softened.
2. Stir in carrots and cook another 10 minutes to soften and start taking in some color. Stir in garlic and cook another 30 seconds.
3. Stir in broth. Bring to a simmer, cover and simmer until carrots are tender, another 15 minutes or so.
4. Stir in wild rice, bring back to a simmer, taste, add more salt if needed.
5. Serve dusted with  parmesan cheese and fennel fronds.

Calendar2012 2012 CALENDAR
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!

LEF Discovery Program "Wee Ones"
3rd Tuesday of every month, 10:30am - Noon [Apr-Nov, weather permitting]
($10 - $15 per family)
Mothers, fathers, grandparents, caretakers of any kind... bring the babe in your arms [0-3yrs] 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.

New! LEF Discovery Program "Small Farmers" 
2nd Wednesday of every month, 10:30am - Noon [Apr-Nov, weather permitting]
($10 - $15 per family)
Similar to our Wee Ones program, above, only designed for 3-6 year olds. 

LEF Discovery Program "Art at the Farm" Summer Camp!
Enroll your child in an art and adventure-filled week-long day camp at Live Earth Farm. Designed for kids age 6-12 yrs. Is your child 13 or older yet interested in getting involved? They may be a candidate for becoming a Leader in Training! Click here for all camp details on our website. (note that if Firefox is your browser, this link behaves oddly and you may need to scroll up on the page to locate the 'Art on the Farm' details.)
Session 1: June 18-22
Session 2: July 16-20

LEF Discovery Program Annual Fundraiser
Sept 22nd - Save the date... more info to come as the date approaches!

Community Farm Days and Events

We've set aside the dates (so you should too!), and will fill you in on what we're going to do as their time draws nearer. Stay tuned!

Apr 28 - cancelled
May 26 - Strawberries!
Jun 30 - TBA
July 28 - TBA
Aug 25 - TBA
Sep 29 - TBA    



As anyone who's attended them in the past will tell you, our farm celebrations are not to be missed! Chock full of activities, farm tours, music, always a pot-luck and bonfire... bring the entire family and enjoy!

June 16 - Summer Solstice Celebration (click here for a youtube video of 2009's!)
[Date TBA; usually in October] - Fall Harvest Celebration

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!

Apr 15 - Cheesemaking
May 20 - Whole Foods workshop with Stephanie Stein
Jun 9 [Sat] - Cherries & Apricots
Jun 10 [Sun] - Cherries & Apricots    

Jul 28 [Sat] - Pickles!
Jul 29 [Sun] - Pickles!
Aug 11 [Sat] - Tomatoes!
Aug 12 [Sun] - Tomatoes!    


"Cooking-from-your-box" classes in Los Gatos

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
(This newsletter is edited and organized by Debbie Palmer, former LEF CSA coordinator.)