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Live Earth Farm (Com)Post
15th Harvest Week, Season 17
July 9th - 15th, 2012
in this issue
What's in the box(es) this week
No Place Like It...
Crop Updates and Member Feedback
Please Welcome our new Education Programs Coordinator
Rebecca's Recipes
2012 Calendar

" I like to believe that food is a vehicle for creating a more secure and stable future, one where we celebrate our interdependence rather than our independence."
- Thomas Broz

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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 cilantro
Green beans
Summer squash or pickling cucumbers

Regular (Medium) Share
Basil or cilantro
Summer squash or pickling cucumbers
Shitake mushrooms (Far West Fungi)

Budget (Small) Share
Basil or cilantro
Summer squash or pickling cucumbers

Bread Option
This week's bread will be 3-seed whole wheat

Extra Fruit Option
Strawberries, plums and apricots 


No Place Like It...
Last week on July 4th, I celebrated Independence Day in an unusual manner. Having just finished packing shares for Thursday's delivery, I went on my first ever whale watching adventure, right here in Monterey Bay. Now I easily get seasick, so I never would have initiated an outing like this, however our good friends Miriam and Harley Goldberg learned that blue whales were being sighted in the Bay, jumped on some reservations, then convinced me to leave with them on a boat from the Moss Landing Harbor, a mere 20 minutes from the farm. Armed with candied ginger and a special anti-seasickness wristband we headed into the Bay. We weren't out long before we spotted a huge vertical water spout, followed by the smooth long blue-grey ridge of a whale's back. The moment was brief; the whale broke the water's surface, gliding effortlessly, then disappeared again. Shortly after the first spout we spotted another... equally impressive, easily 20 ft high. The marine biologist on board confirmed these were two adult blue whales, actively feeding on their favorite food: krill, a small shrimp-like zooplankton, currently abundant in the nutrient-rich cold water upwelling from the deep marine canyons of Monterey Bay. LEF proximity to Monterey BayIt's rare, we were told, to see blue whales so close to shore. As we followed these giants for the next hour, surfacing every 5-10 minutes for a breath before plunging down to scoop up more krill, I thought about just how amazing this all was. First, that I wasn't getting sick; second - and more importantly - realizing how fortunate I am to be able to farm in such close proximity to these rich ocean waters -- unique, in that their moderating effect on our coastal climate is what allows us to grow such a diversity of crops year-round. The Monterey Bay really is one very special ecosystem, a region where land and ocean are intricately linked, offering up an abundance of rich, nourishing food.
There I was, seemingly only moments ago, on land, at the farm, packing CSA shares; then I was standing on the bow of a boat, watching the largest animals ever known to have lived on our planet scoop up tons of krill in one of the world's richest and most diverse marine environments - the Monterey Bay Marine Sanctuary. In farming, we easily get caught up in the economics of food production, often ignoring the importance of balancing the diverse relationships between the cultivated and non-cultivated environments around us. Here on the farm our fields are surrounded by native habitat, plants and animals; the boundaries between domesticated land and wilderness are easily blurred. Most of the time this means we are a source of food for a diverse community of living creatures (humans included), a community I like to believe can coexist. It also means sometimes we have deer munching on our green beans, coyotes catching a few of our chickens or birds pecking on our fruit.

Just like the Monterey Bay marine environment needs protecting, so too do the rich agricultural lands surrounding the Bay need protecting - primarily from encroaching urban development. Well managed ranches and farms are vital to helping support wildlife habitat, healthy soils, local food supplies, and recreational and scenic resources. Equally important is that agricultural land be protected, so that future generations of family farmers and ranchers can continue farming and support a healthy local economy based on healthy ties to the land and their agrarian values. So thank you all for supporting this farm, as well as so many other local farmers and producers who supply us with their locally grown crops and farm products. It makes our work so much more meaningful. I like to believe that food is a vehicle for creating a more secure and stable future, one where we celebrate our interdependence rather than our independence.

Happy belated 4th of July - Tom

Crop Updates and Member Feedback
We've reached that time of season when people get restless waiting for tomatoes, peppers and green beans. You see them in farmer's markets, so why not in your shares? Next time you're at a farmers market, note where the farms are located - those summer goodies are coming in from the warmer inland areas, not the coast, where we farm. As I've said many a time, farming and eating with the seasons is not an exact science; the ripeness and flavors of summer fruit and vegetables adhere more to mother nature's capricious rhythms than to any date on a calendar. Yes I have heard the rumblings of "too many greens," and "why so much kale?" (Of course I hear an equal number of rumblings from those who love having weekly greens.) Well if you aren't a fan yet, kale has become the "queen of greens" displacing to some extend spinach (don't worry, we are still growing spinach). Superior in nutrient richness, health benefits, and with a delicious flavor, kale is the new star. Many CSA members like it to be a staple in the shares, like carrots, and at the farmer's markets it's now on top of the greens "hit-list."

As you can see from the field pictures I took recently, tomatoes, peppers, green beans, even the first eggplants are maturing, so you haven't much longer to wait. I checked my notes: tomatoes are probably 3 weeks earlier than last year. This week we'll start putting green beans in the shares; the sungold and dry-farmed tomatoes I predict will be in most shares in two weeks. Peppers will follow -- first, the Sweet Yellow Hungarians, then the Padrons, followed by the thick-skinned red pimento peppers. One member discovered we had peppers at the farmer's market, and as you know Taylor has been offering some through the webstore. The quantities are very limited, however, because they are the result of a small greenhouse planting we experimented with this year, to evaluate whether it's feasible to grow peppers in the off-season (February through June). The cooler growing climate here definitely has its advantages, such as allowing us to grow both cool and heat-loving crops side by side (broccoli, arugula, and spinach next to peppers and tomatoes). But it also asks us to have patience in early summer. This patience pays off though: typically we are rewarded with a long frost-free growing season into late fall, so we often still have peppers, tomatoes, and green beans into early November.
Latest pictures from the fields

Iceberg lettuce has a bad reputation, many of us grew up with it and consider it unappealing and tasteless, serving no other purpose than as a carrier for rich creamy salad dressings. So last week I was asked why would even consider growing it. I wanted to experiment with though, because some members and market customers expressed an interest, and during a farm conference earlier in the year I spoke with a farmer who mentioned how popular it was among his members.  So I tried it for the heck of it, and to compare it with our regular lettuce varieties. It turns out it is not well liked within our community of eaters, myself included. We only have two small plantings left in the field, so after they're done I will discontinue it.

Another member inquiry was about the red carrots we put in last week's shares. Like their purple cousins, they don't match up in flavor and sweetness to the orange ones. They do, however, have a strong carrot-y taste, with a hint of bitterness. Again, these are new varieties we've been experimenting with and I am glad to get your feedback. I will grow colored carrots on a very limited scale, and mainly focus on the more popular orange varieties such as Mokum and Nelson.

A frequently asked question regarding the Extra Fruit Option is whether there will be fruit other than just strawberries. The answer is definitely yes. Last week we mixed it up with plums, apricots and caneberries (blackberries and raspberries). We will continue to do this as long as the other varieties last. Strawberries are a production staple, lasting most of the season; blackberries and raspberries are close runners-up in terms of production; stone fruits have the shortest season. (Then there are apples and pears... but that's fall, and we're not there yet.) Unfortunately there was only a very small apricot harvest this year due to poor fruit set caused by untimely spring rains right during the peak of bloom. We will be combining them with the plums. Plums had a better fruit set and so should last a little longer, and blackberries and raspberries are picking up again and will be a regular item in the fruit shares.  

Eating with the seasons is not only a great way to learn the rhythm of crop cycles, but you also learn about crop growing practices and the challenges that go along with them; we learn to embrace the imperfections instead of expect picture-perfect aesthetics like those developed for supermarkets [often at a loss of flavor -- see a very timely article from last week's San Jose Mercury News, "Researchers reveal secret behind tasteless tomatoes" - Debbie]. Ultimately, eating what is grown on your local farm is a way to expand your horizons beyond grocery store fare -- and experience how your food is produced in the process. If we see farms as an opportunity to establish a relationship with the people who grow our food, we can, I am convinced, directly improve the vitality of the place we live in, our personal health and that of our community.
- Tom

Please Welcome our new Education Programs Coordinator
LEFDP logo, purple background                                     
Hi there, I'm Grace Chollar-Webb, the new Education Program Coordinator for the LEF Discovery Program... and I'm very happy to be here. I am working closely with Jessica Ridgeway, LEFDP's director, as well as Farmer Tom, to learn the ropes and help orchestrate the myriad educational activities here on the farm. The most astounding thing about Live Earth Farm is feeling like it is my home after only a brief month of working here. This could have something to do with the fact that my childhood home is less than five miles down the road from my office, but I'm more certain it has to do with the warmth and kindness that exudes from everyone I have had the pleasure of working with so far.  

I guess you could say I'm a home-body. I graduated from UCSC a month ago with a B.A. in Environmental Studies and Sustainable Education. I have been passionate about environmental education my entire college career, but it wasn't until I transferred from Cabrillo to UCSC as a junior that I discovered my deeper enthusiasm for sustainable agriculture. So in addition to my knowledge of the local community, I hope to bring a pair of fresh eyes and hands to the Discovery Program, and to the issues of accessible education and the realities of outdoor learning.

Hope to meet you next time you're on the farm!

  Grace Chollar-Webb

LEFDP Fundraiser Mark your calendars and get your tickets to the Discovery Program's 4th Annual Fundraising Dinner, "Dig!" - you won't want to miss it!

Take a unique guided tasting "tour" of the fields while noshing on specially made goodies from their bounty and sipping wine from local wineries; following that, there will be an elegant 'en plen air' sit-down, four-course dinner, complete with more wine pairings... and there's sure to be something sumptuous for dessert! And no need to leave the kids at home either: there will be a children's program with pizza-making and games, so you can still relax and enjoy the evening, no babysitter necessary!

When: Saturday September 22nd, 4 - 8pm
Where: at the farm (click for directions)
How Much: $150 per adult; children's program $25 
Why: your donation will directly help support farm visits, transportation costs and garden supplies for the 1500 students who will visit the farm in 2012.
How do I get tickets? You can by them directly from our website by clicking here, or call LEFDP or email Jessica (see below).

for more information:

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 - Just this morning I was working on a 'savory cake' recipe (think "bread"), so I am including the recipe below; I hope you like it. The original recipe was in an old Vegetarian Times, and I decided to change it up a bit to make it gluten-free, and also play with the herbs and spices. It's a perfect morning to be baking; foggy, and a bit damp and cold. Bread likes this kind of weather, plus it will make the house toasty warm while it is baking. Meanwhile for easy eats, try grating some of the yellow squash, sauteeing some shallots in butter, then adding the squash (on high heat); grate in some fresh nutmeg and add a pinch of salt and pepper, stir, cover and let cook for a minute, then turn off the heat and let it sit. Now cook some red quinoa in stock flavored with some garlic granules, sea salt, and pepper. When that's done - nice and fluffy - mix equal parts of squash mixture and quinoa, season to taste and tell me what you think! I love it - simple, easy and delicious! Guess what's for breakfast with a poached egg on top? Yum! Sending you blessings for strong health and a joyous week, 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 8

Onion Marmalade:
(Left-over marmalade can be spread on sliced bread or served with cheese).
2 Tbs. olive oil
2 large sweet Vidalia onions
3 Tbs. balsamic vinegar
1 1/2 Tbs. light brown sugar
1 Tbs. fresh thyme (I am substituting basil)
1 1/2 c. flour of choice (I am using brown rice flour)
1 Tbs. baking poeder
1 tsp. sea salt
1 tsp. paprika plus a pinch of cayenne
2 large eggs
1/2 c. Greek yogurt
5 Tbs. olive oil
1 c. coarsely chopped chard, stems removed
1/3 c. chopped, toasted walnuts

To make the onion marmalade:
1. Heat oil in a Dutch oven over medium-high heat. Add the onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and herbs, and reduce heat to medium low. Cook 40 minutes, or until onions are caramelized. Cool.
To make the cake:
1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper, letting ends hang over the pan edges. Spray parchment with cooking spray or lightly oil.
2. Whisk together flour, baking powder, salt, paprika and cayenne in a bowl. In a separate bowl, whisk together eggs, yogurt, and oil. Stir egg mixture into the flour mixture. Fold in chard, 1/2 c. of the Onion Marmalade, and walnuts. Spoon batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes, or until tip of knife inserted into loaf pan comes out clean. Lift loaf from pan with parchment paper and cool on a wire rack. Serve with remaining Onion Marmalade, if desired.

Makes 12 potato stacks

1 3/4 pounds potatoes
3/4 c. finely shredded dry cheese of choice (parmesan, Asiago, dry Jack...), divided
1/4 c. butter, melted
2 Tbs. chopped fresh herbs (such as basil or cilantro)
1 Tbs. spicy brown mustard
1/2 tsp sea salt
3/4 tsp. pepper
4 cloves garlic, minced

1. Preheat oven to 400 degrees and oil 12 muffin cups with coconut or olive oil.
2. Cut potatoes into very thin slices, discarding rounded ends. Place in a large bowl with 1/2 c. cheese, butter, herbs, mustard, pepper, salt, and garlic. Mix well with your hands, separating potato slices so that they are evenly coated with the mixture as much as possible. Stack slices in prepared muffin cups. Scrape bowl to remove all butter mixture and spoon over potatoes; top with remaining cheese.
3. Bake for 20 minutes, then tent with foil and bake for 20-25 minutes more or until potatoes are tender when pierced with a sharp knife.

Serves 8

1/3 c. honey
1/2 c. sugar, divided
12 ounces ripe apricots, quartered
1/3 c. each raw almonds and pistachios
1/2 tsp. ground cardamom
10 sheets phyllo dough
1/2 c. melted butter

1. Preheat oven to 375 degrees. Bring honey and 1/4 c. sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots.
2. Whirl nuts, cardamom, and remaining cup sugar in a food processor until mostly ground. Set aside 2 Tbs.
3. Lay a piece of parchment paper on a work surface. Working with 1 phyllo sheet at a time, set on paper, brush with butter and sprinkle with a scant 2 Tbs. nut mixture; repeat, stacking filo and pressing down to seal.
4. Spoon apricots with a bit of honey mixture along one long side of prepared phyllo layers. Roll up. Arrange roll on the diagonal on a rimmed baking sheet lined with parchment paper. Brush with more honey mixture, sprinkle with reserved 2 Tbs. nut mixture.
5. Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing and serving.

Serves 4

3 Tbs. butter
1 1/4 c. breadcrumbs
2 Tbs. finely chopped basil
1 small yellow onion, chopped (about 1 c.)
1/2 lb. small yellow squash, diced (about 2 cups)
3 c. cherry tomatoes
1 clove garlic, minced (1 tsp.)
1/2 c. grated Swiss or Gruyere cheese

1. Preheat oven to 400 degrees. Oil a 9-inch square baking dish.
2. Het butter in a skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in a bowl. Stir in basil.
3. Return skillet to burner, and increase heat to medium-high. Add onion and cook 7-9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes, and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread bread crumb mixture over cheese. Bake 30-35 minutes, or until golden brown and bubbly. Serve hot.

Serves 6
This recipe is from an old Herb Companion magazine I tucked away. I had forgotten how delightful this surprisingly light cake is. The basil provides a nice compliment to the citrus-almond flavor.

1 1/4 c. almonds, blanched
4 eggs, separated
1 c. organic sugar, divided
2 Tbs. fresh basil, finely chopped
grated rind and juice of 3 oranges  (about 1 1/4 c. juice and 3 Tbs. rind)
1 Tbs. anise-flavored liqueur (optional)

1. Preheat oven to 350 degrees. Line a 8 inch springform pan with lightly buttered parchment paper.
2. Using a food processor, chop almonds until coarse. In a bowl, whisk egg yolks with 1/2 c. of sugar until thick. With the motor running, add the yolk mixture through the feed tube, processing until the mixture is thick and smooth. Transfer to a large bowl and stir in orange rind and chopped basil. If the mixture is too thick, stir in 1-2 Tbs. orange juice, until it is the consistency of batter.
3. In a separate bowl, beat egg whites until soft peaks form. Sprinkle 1 Tbs. sugar over and beat until peaks hold their shape. Gently fold half of the eggwhites into the almond mixture until just evenly mixed. Quickly (but gently!)  fold in the other half, being careful not to over mix in order to keep air in the whites.
4. Spoon batter into prepared pan. Bake 35 minutes, or until set in the middle and light golden in color. Cool and transfer to a serving plate.
5. Make the orange sauce: In a sauce pan, combine orange juice and remaining sugar. Bring to a boil over medium-high heat. Adjust heat and lightly boil for 10 minutes, or until thickened slightly. Remove from heat and stir in liqueur, if using. Drizzle orange sauce over the top of the cake and let sit for 20 minuted or longer before serving. Alternatively, make a puddle of orange sauce on each plate and place a slice of cake on top.
6. Can dust with powdered sugar and garnish with fresh basil leaves.

Serves 6

1 head radicchio
4 c. tatsoi
1 small head lettuce
1 small fennel, thinly sliced
1 c. goat cheese, cut into 1/2 inch pieces
Vinaigrette (recipe follows)

1. Clean and dry the greens and refrigerate for at least 1 hour so they are well chilled and crisp.
2. Slice the fennel into very thin slices.
3. Add goat cheese and fennel to dressing and let stand for 30 minutes before using.
4. To assemble salad, place greens in a bowl. Separate the cheese and fennel from dressing. Toss greens with enough dressing to lightly coat the leaves. Arrange on chilled plates. Top with the cheese and fennel slices.
1/2 tsp. dry mustard
2 tsp. minced garlic
1 tsp. sea salt
2 tsp. freshly cracked pepper
1 Tbs. lemon juice
3/4 c. extra virgin olive oil
 3 Tbs. red wine vinegar
1/2 c. thinly sliced shallots

1. Place mustard, garlic, salt, pepper, and lemon juice in a stainless-steel bowl and whisk together, then add the oil, vinegar, and shallots, mixing well.

Serves 6
Any combination of greens and beans may be used for this delicious appetizer or light supper.

olive oil for brushing
12 half-inch slices of crusty French bread
1 Tbs. olive oil
1/4 tsp. cayenne pepper
1/2 tsp. basil, finely chopped (or cilantro)
2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using the leafy greens)
2 1/2 c. cooked cannellini beans or white beans
3-4 Tbs. water
1/4 tsp. sea salt
freshly ground pepper to taste
1/4 c. chopped fresh Italian flat-leafed parsley
1/4 c. oil-packed sun-dried tomatoes or pitted, chopped olives

1. Preheat oven to 400 degrees. Dribble olive oil over the bread and bake until lightly browned, turning once, about 15 minutes.
2. In a large skillet, heat 1/2 Tbs. oil over medium heat. Add the cayenne, basil, broccoli or greens of choice. Cover and cook for 10 minutes for the broccoli, 3-4 minutes for the greens.
3. Meanwhile, in a medium saucepan, combine the cooked beans and water, season with salt and pepper, and cook over low heat for 10 minutes. Coarsely mash the beans with a spoon or masher and add to the greens. Mix in the parsley and sun-dried tomatoes or chopped olives. Spoon mixture over the toasted bread and drizzle with remaining 1/2 Tbs. olive oil.

Serves 6
The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans.
2 pounds green beans, ends removed
boiling salted water
4 cloves garlic, unpeeled
olive oil
sea salt
3/4 c. blanched almonds
2 large egg yolks
1/2 c. olive oil
juice of 1/2 lemon
sea salt and freshly ground pepper

1. Place the beans in a 6-quart saucepan and cover with boiling water. Add unpeeled garlic and simmer, uncovered, about 5 minutes or until beans are barely tender. Drain, reserving garlic. Plunge beans into cold ice water to stop the cooking; drain well. Brush with a little olive oil and sprinkle with salt.
2. Peel the garlic. Form a paste with the garlic and almonds using a mortar and pestle, food processor, or blender. Add yolks and blend well. Mixing continuously, gradually add oil in a slow steady stream, until sauce is very thick. Stir in lemon juice, salt, and pepper to taste.
3. Spread dressing on serving platter. Arrange beans in bundles on top. Serve at room temperature or chilled.

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 4th Annual Fundraiser - "Dig!"
Sept 22nd, 4 - 8pm - click here for more info and to buy tickets

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

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!
July 28 - From Seed to Loaf
Aug 25 - Totally Tomatoes
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!)
<> October 20 - 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.)