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Live Earth Farm (Com)Post
23rd Harvest Week, Season 17
September 3rd - 9th, 2012
in this issue
What's in the box(es) this week
Your Donations at Work Educating All Ages
Tomatoes (Pomme d'Amour) - the Summer Fruit Everyone Loves
Rebecca's Recipes
2012 Calendar

"The senses can become tools of choice, defense, and pleasure; they give new 'sense' to our actions in the field."
- Carlos Petrini, from Slow Food Nation

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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
Pac choi
Padron peppers
Potatoes (Russian banana)
Daikon radish
Sweet peppers
Cherry tomatoes
Dry-farmed tomatoes and/or heirloom tomatoes

Regular (Medium) Share
Pac choi
Padron peppers
Pickling cucumbers or summer squash
Daikon radish
Sweet peppers
Cherry tomatoes
Dry-farmed tomatoes and/or heirloom tomatoes

Budget (Small) Share
Pac choi
Padron peppers
Daikon radish
Sweet peppers
Cherry tomatoes
Dry-farmed tomatoes and/or heirloom tomatoes

Bread Option
This week's bread will be whole wheat with pumpkin seeds (yum!)

Extra Fruit Option
Summerfelt apples, cherry tomatoes, strawberries, and raspberries


  heirloom tomatoes! 

Heirloom tomatoes!  


Your Donations at Work Educating All Ages LEFDP logo
I am getting so excited for another fall season of education to begin on the farm. The transition into this, the busiest of seasons, makes me so proud of what we have built.  With just one reminder e-mail to the schools of the Pajaro Valley and Monterey Bay Area, we received dozens of phone calls from teachers hoping to participate in our programs.

With the money the Discovery Program has raised, we'll be transporting 120 kids to the farm this month. Thanks to our wonderful supporters, those 120 kids will get to walk and work in the fields, harvest apples, hunt in our Discovery Garden, milk our goats, make apple cider with our press and learn about the nutrition and local history of the glorious apple. We call this visit Applemania! Yet another 120 or so kids will get to participate for free and/or reduced tour fees -- again, thanks to your generous donations (through events like our fall food and wine "plein-air" fundraiser dinner, DIG!).

Through our tours and other programs we will reach about 400 kids this fall, teaching them about healthy eating habits, healthy farming practices, and share some fulfilling physical activity though fieldwork and farm hikes.

In addition to the fall Applemania tours, we will also be hosting a mostly new group of homeschooling families on the last Wednesday of each month (this may still have some space in it). Wavecrest Junior High, from Santa Cruz Montessori, returns this Thursday September 6th and will be joining us again this year, every Thursday, for their whole school day. We will also be working in the fields with two groups of College students -- one from Stanford University and another from Williams College. We also hope to have the young ones from Wishing Well Preschool visit us each season for a five senses experience of the change of seasons on the farm. And of course we will continue our Wee Ones and Small Farmers drop in programs through October or, with enough interest, all winter as well.

But the fun does not end there. Adults get to participate too. We are now accepting applications for College interns from Cabrillo College and UCSC. And if your demographic has still not been mentioned, we are developing a Discovery Docent program for adults who want to learn more about the farm and help with our kids programs.

We truly relish your enthusiastic participation in all we have created and thank you, our community, for helping us reach so many people of all ages with our healthy kids, environment and community goals. As always, we encourage you to be in touch.

- Jessica

Jessica Ridgeway, Director - LEFDPDirector@gmail.com or
Grace Chollar-Webb, Program Coordinator - LEFDPeducation@gmail.com
Live Earth Farm Discovery Program
Seed to Mouth, Farm to Fork, Child to Community Connections

Discovery Garden, kids on farm tour with Tom

Tomatoes (Pomme d'Amour) - the Summer Fruit Everyone Loves
These last two Saturdays we enjoyed an amazing turnout of people eager to pick their own tomatoes. I am not exaggerating when I say that a couple of tons got picked. Tomatoes were carried away in buckets, carts (Radio Flyers), boxes, bags, coolers and wheelbarrows. I would love to have followed the trail from our fields into peoples' kitchens, to see how these beautiful summer fruit were being preserved -- chopped, sliced, blanched, skinned, boiled, dehydrated, or roasted -- for Fall and Winter use. Pickers also explored the surrounding fields, harvesting a diversity of other tasty crops such as our "toe-curling" Sungold cherry tomatoes, peppers, sweet berries, crunchy apples... even sunflower-heads filled with tasty seeds and spicy daikon radishes were taken home by some adventurous harvesters.
2012 Tomato U-PIck

Events like these always reaffirm my belief that a farm is more than just a place that grows and sells food. It's a place where community can enjoy the simple pleasures of picking and eating something right from the field where it is grown and cared for, surrounded by nature. We spend so much time talking about food justice, food security, food safety, food nutrition, food systems... yet that which gives vitality and meaning to the land's nourishing gifts - food pleasure - is often overlooked. The pleasure we find in food is contagious and speaks to the farmer within us, the one that believes in growing flavorful, fresh, and nourishing food. It speaks to the cook in us who enjoys preparing a delicious meal, and of course it speaks to us eaters (that's everyone), who undeniably take pleasure in eating and sharing a delicious meal.

Happy tomato eater! Personally, few things give me greater pleasure than to pick and eat something right in the field, whether it's a bright red gala apple, a juicy red dry-farmed tomato, a crunchy green bean, or a sun-warmed ripe berry; it is such a simple but deeply satisfying experience. The pleasure we get out of great tasting food is sometimes not acknowledged enough. The guiding principle of our farm is to maintain that intimacy and openness between farm and community, such that we can all experience the pleasure of this nourishing relationship.

Enjoy these last few weeks of summer and come out to the farm while tomatoes are still plentiful. You are welcome to pick by yourself during our regular Saturday Farm stand hours between 10am-3pm. Another great opportunity to enjoy and support the farm is during our upcoming events. The Live Earth Farm Discovery Program's Fundraiser is on September 22nd, a not to be missed, in-the-field Culinary Feast; there's also an Apple U-pick and Fresh Cider Pressing Community Farm Day on September 29th, and our End-of-Season Harvest Fest on October 20th.

Hope you can all come and enjoy "YOUR" Farm.

- Tom 

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?"]  


Greeting to all - Does the air seem to be changing to you? To me, the smell of Autumn is swirling around us. It is starting to feel like soup weather... something hearty and rich - potato-leek soup, perhaps. The farm is so beautiful; when picking up my CSA box I often linger, taking in all the rich bounty and delightful scents floating in the air. Last week I just sat there eating one of the most delicious apples I have ever tasted, taking in all the beauty and abundance we all share. My gratitude runs deep for this amazing farm and to all those who toil and nurture this blessed land. Hope you enjoyed your Labor Day weekend and always savor your treasures from the farm. Have a good week filled with vibrant health 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 6

Simmer in a covered sauce pan for 10 minutes:
8 oz. tempeh, cut in half
1 cup vegetable stock
1 tablespoon tamari
1/4 teaspoon garlic powder

Drain, reserving the liquid for sauce. Dice the tempeh small.

Add to the tempeh liquid:
1/2 cup vegetable stock
2 Tablespoons tamari
1 tablespoon arrowroot
Mix well.

Roast in a dry skillet or in an oven at 350 degrees:
2 tablespoons sesame seeds

Have ready:
6 cups greens of choice (I  have been using cabbage, but any of the greens are great in this)
1 tablespoon ginger, finely chopped
1 cup  chopped onion

Heat wok or skillet and add:
2 tablespoons sesame oil
2 teaspoons dark sesame oil
When wok is hot, quickly brown the diced tempeh and remove.

Add to the pan:
1 tablespoon light sesame oil. Stir fry the onion and ginger 3 minutes, then add the greens (or cabbage) and cook about 5 minutes. Pour in the liquid, bring to a simmer,  stir in the tempeh and sesame seeds. Serve art once with brown rice.

Serves 6-8

a few leaves of kale, julienned and chopped
a few leaves of chard, julienned and chopped
1 bunch of lettuce, washed and dried, then torn into bite-sized pieces
1/2 cup grated carrot
1/2 cup grated beets
1/4 cup grated daikon (optional)
1 medium avocado, cut into thin slices
2 teaspoons sesame seeds
1 tablespoon lemon juice
2 teaspoons whole grain mustard
3 tablespoons olive oil

1. Place greens, lettuce, carrots, beets and daikon into a large bowl and toss lightly. Scatter the avocado slices on top.
2. Heat 1 tablespoon olive oil in a small pan. Add the sesame seeds and cook over low heat until they start to jump and turn golden. Remove from heat immediately and allow to cool slightly.
3. Add lemon juice, remaining oil and mustard to pan and continue heating for about 2 minutes, until just warm. While still warm, pour over the salad and gently toss to coat the leaves. Sprinkle with sesame seeds.
Salad is best served immediately.

Serves 4-6

2 tablespoons sesame oil
2 sweet peppers, seeded and sliced thinly about 2 cups
1 cup cauliflower cut into small florets
1 clove garlic, minced
1/2 cup tofu, sliced (optional)
2 teaspoons light soy sauce
1/2 teaspoon chili sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds

1. Heat half the oil in a frying pan and stir-fry the bell peppers and cauliflower for 5 minutes, until the peppers are tinged golden and slightly soft.
2. Add the rest of the ingredients, except the remaining oil and sesame seeds, and stir-fry for a minute.
3. Turn onto serving plates and serve warm with oil drizzled over and sesame seeds sprinkled on top.

Serves 6

1 tablespoon peanut oil (or oil of choice)
1 medium onion, thinly sliced
1 teaspoon freshly ground cumin seeds
1 teaspoon freshly minced ginger
1 small hot chili, minced
black pepper
1 1/2 cups cooked lentils of choice
2 cups mixed greens (such as spinach, kale, chard...) torn
juice of 1 /2 lemon
2 tablespoons plain yogurt

1. Heat oil in a saute pan and saute onion until soft. Add spices, chili, pepper, and seasonings and saute for 1 more minute.
2. Add the lentils and stir for 1 to 2 minutes,  then add the greens and stir for another minute until slightly wilted.
3. Add the lemon juice and drizzle over yogurt before serving slightly warm or at room temperature.

2 large tomatoes, halved and chopped
1 medium red onion, chopped
1 small sweet pepper, seeded and chopped
2 padron peppers, chopped
1/2 cup chopped cucumber (optional)
1 1/2 cups drained and rinsed canned mixed beans
2 tablespoons chopped cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon sea salt
black pepper

1. Mix all ingredients together in a bowl and leave to marinate for 30 minutes or more. Serve cold.

1 1/2 cups strawberries
1 cup raspberries
3 tablespoons sweetener of choice
1 cinnamon stick
dash of lemon juice
thick plain yogurt or ice cream to serve

1. Preheat oven to  325 degrees F. Prepare the fruit by halving any over-large strawberries, and removing stems.
2. Place fruit, sweetener and cinnamon in a shallow baking dish with 2-3 tablespoon water. Cover and bake for 30 minutes, stirring gently once, until the fruit is soft and there is a rich juice.
3. Remove the cinnamon stick, and stir in the lemon juice. Serve with yogurt or ice cream.

Serves 6

8 garlic cloves, peeled
8 large tomatoes (about 1 pound), halved and (optionally) seeded
1 medium sweet pepper or 2 small, halved, seeded, then quartered
5 teaspoons olive oil
1 teaspoon sea salt
black pepper to taste
1 3/4 vegetable stock
handful fresh basil leaves

1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, and  peppers in a baking dish. Drizzle with olive oil, then sprinkle with sea salt and pepper to taste. Bake for 20-30 minutes, or until vegetables are soft (if the garlic looks like it is overcooking, remove it from baking dish and set it aside).
2. Transfer contents of baking dish to a blender or food processor. Add the stock and puree until smooth. Put into a pan and reheat, adding the basil at the last minute. Adjust the seasoning.

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.

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 - Apple U-pick and Cider Pressing     



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.)