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Live Earth Farm (Com)Post
33rd Harvest Week, Season 17
November 12th - 18th, 2012 ~ last delivery week of the season  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
in this issue
What's in the box(es) this week
Thank You for your Commitment to Live Earth Farm
Crop and Field Notes
Last Delivery of the 2012 Regular Season
Discovery Program Update
Dine Out and Support LEFDP!
Companion Baked Goods for Thanksgiving
Rebecca's Recipes
2012 Calendar

" Eating is an agricultural act ... and how we eat determines, to a considerable extent, how the world is used."
- Wendell Berry

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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
Fuji apples (will be inside your box)
Bok choi +
Green cabbage
Romanesco cauliflower +
Celery +
Winter squash (Butternut)

Regular (Medium) Share
Fuji apples (will be inside your box)
Bok choi
Green cabbage
Romanesco cauliflower
Winter squash (Butternut)

Budget (Small) Share
Fuji apples (will be inside your box)
Bok choi
Green cabbage
Romanesco cauliflower

Bread Option
This week's bread will be whole wheat with pumpkin seeds

Extra Fruit Option
Gala, Fuji and Pippin apples, plus an "extra fruit variety pack" 


Thank You for your Commitment to Live Earth Farm
Golden leaves blanket the ground beneath the apricot trees On Saturday morning the first frost of the season blanketed the landscape, a drastic change from the blistering 90 degrees we had earlier in the week. As we come to the end of our regular season it is time to transition once again; to surrender to the inevitable ebb and flow of the seasonal cycles. Walking underneath the trellised apple orchard I see the cover crop starting to germinate, and a calm silence has settled in after the season's hard work. The colorful foliage blanketing the ground is nature's sign that it's time for a  rest. We are all looking forward to taking a short break before the winter season, with its scaled down CSA program, starts up again on Nov 29th.

If you haven't made up your mind whether to sign up for the winter share, let me entice you! We still have about 40 shares left. And we have a stellar lineup of winter veggies including rotations of broccoli, cauliflower, carrots, red and golden beets, newly dug potatoes, lettuces, and our fabulous Brussels sprouts. Of course leeks and onions from Pinnacle Farms, plus the ever-trusty cooking greens like chard, collards and kale (kale gets especially sweet and wonderful in winter!) will be regular staples. Cabbages, winter squashes (butternut, acorn, kabocha, sweet dumpling, hubbard) and root veggies like parsnips, celeriac, rutabagas and turnips will be abundant as well, and late in February we'll have our early green garlic. Although the fruit selection is less diverse, all the shares will enjoy Meyer lemons and a generous selection of Gala, Fuji and Pippin Apples. To round out the shares we will regularly add mushrooms from Far West Fungi, early artichokes from Swanton Berry Farms, and jars of summer preserves made by Happy Girl Kitchen. Wow, this is over 20 different items we'll be able choose from throughout the winter to put together some wonderful shares for you! We will of course continue to offer the Bread Option from Companion Bakers, as well as the Preserves Option from Happy Girl Kitchen, plus of course our popular Pasture-raised Eggs Option. So, join us now for a winter season that will ensure an abundance of healthy, earthly treats.

I wasn't raised on a farm, but I am certain that my love for food and my journey as a farmer started in my mothers kitchen. If your kitchen is anything like ours much of our family time is spent around the kitchen table, preparing, sharing and enjoying food.  It's a place where food is more than just food -- it is sustenance for our bodies and our souls; it is where we feel connected and alive. The Live Earth Farm team has worked tirelessly to care for and nurture this land in order to collect her abundant and healthy gifts. Every week you receive a sampling of our effort in the form of food which in turn becomes a part of your kitchen table and family meals throughout the season. I am filled with thankfulness for all who contributed to making this another nourishing and successful season. It is inspiring to know that the seeds we plant are supported by a living network of everything from minute soil organisms to the diverse human community of fellow farmers, farm employees, farm suppliers, CSA members, farmers market customers, artisan food producers, cooks, teachers, students, and friends.

We are grateful for your commitment to share in this bounty and hope to continue celebrating these mutually supportive relationships for many more harvest seasons to come. Happy Thanksgiving!

- Tom 

Crop and Field Notes
Given our relatively mild climate many of our cool weather crops keep growing even during the colder winter months. The key to enjoy a continuous harvest in the winter is to plant early in the fall to give plants time to size up before the cold slows everything down. One of my favorite winter crops, the Romanesco cauliflower is finally ready for harvest this week. It's taken more than 120 days since it was sown in the greenhouse. It's worth the wait; in my opinion the Romanesco is one of the tastiest and most beautiful of all the cole crops. The head is pointy and, if you look closely (pull out their magnifying glasses), you will see a pattern of geometric shapes that repeats itself down to smaller than can be seen with the naked eye. It has a perfect spiraling fractal pattern. The chartreuse color is unique and stays vibrant even after cooking to make a dish that is both tasty and beautiful.

Before the first strong storms arrive we are getting the farm winter-ready. We are now cover-cropping fields that will be fallow over the winter; other fields are prepared for final plantings of fava beans, garlic and berries. The first strawberries will be planted later this week, raspberries will go in early December, and all the drainage ditches for diverting excess water need to be put in place in and around fields and farm roads.

- Tom 
Beautiful chartreuse fractals of Romanesco Cauliflower  

Last Delivery of the 2012 Regular Season
It's here, the last week of the 2012 Regular Season.  The last delivery days are Nov 14th, 15th and 16th.

Members are not automatically signed up for new seasons, so you need to sign yourself up if you wish to continue to receive a share after this week.

Winter Season shares have been going quickly, yet there are still a few more available, so Sign-up Now and don't miss out on even one week of veggies.

First delivery of the Winter Season is on THURSDAY, November 29th.  Deliveries for our 2013 Regular Season begin the first week of April 2013.  Sign-up before December 31st, and receive a 2% Early Registration discount on your entire subscription.  Pay-in-full and receive another 2% discount.

Here's a brief explanation of how the season schedules work:

There is no need to sign-up for the seasons individually!  In fact, our system will not let you.  To receive deliveries for both the Winter and Regular Seasons (43 Distributions total), choose the Full-season Weekly schedule.

If you want to sign-up for just the 2013 Regular Season (33 Distributions), choose the Regular Season Weekly schedule.

To get just Winter Season deliveries (10 Distributions), choose the Winter Season Weekly schedule.

A note about Pick-up Locations:

Not all of our Pick-up Locations are available during the Winter Season.  If you are signing-up for the Full-season or Regular Season, choose an active Pick-up Location (where you will receive Winter deliveries if signing up for the Full-season) and then select the location you want to pick up at for the Regular Season before using the "Next" button to go choose your share box.  We will change your Pick-up Location for you prior to the start of deliveries in April.

- Jason   

Discovery Program Update  LEFDP logo
Hello again LEFDP Fans! Starting this month, the LEF Discovery Program will begin producing its own newsletter, Discover This, once a month, on the third Tuesday.  Keep an eye out for the first issue on November 20th, next week.  That is why you are only getting a quick peek here.

What's the peek? Well, you can help the LEF Discovery Program very quickly and easily by nominating us for a Seeds of Change Share the Good Grant.  
Just fill in your contact information and ours:
Live Earth Farm Discovery Program, 172 Litchfield Lane, Watsonville, CA 95076
Proprietor Name: Jessica Ridgeway

Then cross you fingers for us while we do the rest!

Thank you,
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
 below: kids making lemonade, milking Moonshadow the goat, and planting pumpkin seeds
LEFDP kids making lemonade, milking Moonshadow the goat, planting pumpkin seeds

Dine Out and Support LEFDP!
Chef'sFarm Night at LEF
Hi everyone, wanted to give you the heads up about a special dinner offered by Main Street Garden & Cafe in Soquel called "Chef's Farm Night." This coming Thursday, Nov 15th, chef Chris Carloni will create a 5-course prix fixe menu featuring items all of which will be made from goat and other produce from Live Earth Farm! A modest $50 covers entire dinner and includes a $5 donation to Live Earth's Discovery Program. You can book reservations by phone or online. Don't miss this tasty opportunity!

What: Chef's Farm Night at Main St Garden & Cafe, 3101 N. Main St, Soquel, featuring Live Earth Farm produce and goat.
When: Thursday Nov 15th
Cost: $50 (includes $5 donation to LEFDP)
For reservations: 831.477.9265 or www.mainstreetgardencafe.com

- Taylor

Companion Baked Goods for Thanksgiving
Fresh-baked pie from Companion Bakeshop, Santa Cruz Yearning to have fresh home-made baked goods and pies at your Thanksgiving table but lack the skills or time to prepare them? Well yearn no more -- our good friends at Companion Bakeshop can take care of the task for you! Place your order no later than Nov 18th (that's this Sunday) and pick up on Weds Nov 21st. Here's what all they make and how to order:

Tea-cakes (Pumpkin; persimmon-walnut) 
Scones (cranberry-chocolate) 
Sourdough bread & baguettes (herb rolls; country batard; walnut; olive; simple; 3-seed) 
Pies (classic apple; pear-ginger; pear-apple w/sesame-almond streusel; classic pumpkin* made with fresh pumpkin!; walnut*; walnut-cranberry*; lemon-buttermilk*)  *available with gluten-free crust 

Go to Companion Bakeshop's website www.companionbakeshop.com for prices and details on placing your order. Pick-up can be arranged for either Wednesday Farmers Market (downtown Santa Cruz) or at the bakeshop itself, 2341 Mission St.

- Debbie
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 to all - Fall is really settling in, with its colder weather and days getting dark so much earlier. I find this change to the seasons quite complementary to cozying up and cooking hearty dishes; they fill the house with such comfort, good smells, and lots of love. So find yourself a big pot and fill it with the amazing and vibrant produce we are receiving to nurture yourselves and family and friends. I want to send a special thanks to Thomas and all the wonderful people who keep the farm going... as well as a special thanks to all of you for your support! May you celebrate a joyous Thanksgiving that carries throughout the year. With blessings and GRATITUDE, 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 4


This simple saute preserves the beautiful look of the Romanesco. You can substitute either broccoli or other types of cauliflower in this recipe. Make sure not to overcook the vegetables though!


1 Romanesco cauliflower (or two if small)
1 tablespoon olive oil
2 teaspoons thinly sliced shallots
4 cloves garlic, sliced
1 teaspoon crushed red chiles
1 tablespoon pine nuts
1 tablespoon lemon juice

1. Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets.
2. Wash florets and place them in a saucepan with 2 tablespoons water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge florets in cold water to stop the cooking.
3. Heat a large pan and dry-toast the pine nuts in it; remove and set aside.
4. Add the oil to the large pan and saute the shallots until soft. Season with salt and crushed chiles. Stir in the garlic and drained cauliflower florets and saute gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.

Yield: 7 cups

1 1/2 cups unseasoned rice vinegar
1/2 cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/8 teaspoon ground turmeric
2 whole allspice berries
1 whole bay leaf
1 bunch radishes, stemmed and quartered
6 cups 1/2-inch pieces of peeled cucumber
1 small Vidalia onion, thinly sliced
2 tablespoons olive oil
sea salt and pepper

1. Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour mixture over. Chill for at least 5 hours and up to a week.
2. Before serving, add cucumber and let sit for 25-30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.
3. Sometimes I just make the radishes and add the onion and olive oil when the radishes are ready without the cucumbers. This is a great way to preserve the radishes and they are so yummy!

Yield-6 snack-size servings
This is a vibrant fall salad that uses a nutrient dense and wonderful green typically only used in cooked dishes. To tenderize the greens they are massaged with a little sea salt, making them tender and delicious.

1/2 cup red onion, very thinly sliced
1 tablespoon apple cider vinegar
1 large bunch kale, stems removed, finely chopped
2 cups shitake mushrooms (optional), thinly sliced
1 teaspoon sea salt
2 medium Fuyu persimmons, diced
1/4 cup pomegranate seeds, or other seasonal fruit (the pomegranate seeds make this salad spectacular!)
1/4 cup raspberry vinegar
2 teaspoon lemon juice
1/4 cup olive oil
sea salt and pepper to taste
1/4 cup pumpkin seeds, toasted

1. Place the onions in a small bowl wit the apple cider vinegar and cover with water. Let soak for 20 minutes. Rinse and squeeze out any extra moisture.
2. Place prepared kale and optional mushrooms in a large bowl. Drizzle with a little olive oil and sprinkle with sea salt. With your hands, massage the mixture, kneading and squeezing gently until the vegetables begin to wilt.
3. Add onion, persimmon and pomegranate seeds to the greens. Toss to combine.
4. Whisk together the raspberry vinegar and lemon juice. Drizzle in the olive oil and whisk continuously until emulsified. Season with sea salt and fresh cracked pepper. Add just enough dressing to the salad to coat the ingredients and toss. Add in the pumpkin seeds, toss again, and serve.
5. To make this a hearty dish you can add 2 cups cooked wild rice and a little more of the vinaigrette.

Makes 6 servings

3 tablespoons olive oil
3 carrots, diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium butternut squash, peeled, seeded and diced
1-2 tablespoons chili powder
1/2 teaspoon ground cumin
1-2 cups stock of choice
2 cups diced tomatoes
1 1/2 cups French green lentils, picked through (you can substitute brown or regular green lentils)
3/4 teaspoons sea salt
1/3 cup cilantro leaves, chopped
2 cups tightly packed spinach (optional)

1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.
2. Stir in broth, tomatoes, 1/2 cup water, and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and add sea salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and spinach, if using. Adjust stew to your desired consistency.

Serves 6

4 celery stalks (or more)
24 green onions
1-2 tablespoons butter
1 teaspoon celery seeds
1 tablespoon honey
1/2 cup vegetable stock
1 teaspoon soy sauce
1 teaspoon arrowroot or non-GMO cornstarch
1 teaspoon water

1. Cut celery into 4-inch lengths, then into strips the same thickness as the green onions. Cut the root from the onions. Cut the onions into 4-inch lengths. Reserve spring onion tops for ties.
2. Plunge onion tops into boiling water for 30 seconds or until they are bright green, then plunge immediately into ice water. Drain and pat dry with paper towels.
3. Combine spring onions and celery sticks. Divide into 7 bundles. Tie each bundle firmly with a spring onion top.
4. Heat butter in a frying pan. Fry bundles quickly over medium-high heat for 1 minute on each side. Remove from pan. Add celery seeds and cook 30 seconds. Add honey, stock, soy sauce, and blended arrowroot with water. Bring to a boil, reduce heat, stirring constantly. Add the spring onion and celery bundles. Simmer gently for 7 minutes, or until bundles are just tender. Serve immediately with cooking liquid.
5. You can add strips of butternut squash that are the same size to the bundle for a little twist, or zucchini, or parsnip, or carrot, or asparagus...

Serves 6-8
This dip is a favorite appetizer in the Middle East. It can be made in advance, covered, and refrigerated. Tahini is a paste made from sesame seeds and is available in heath food stores and supermarkets.

2 small eggplants, halved lengthwise
sea salt
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoon tahini (sesame paste)
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint

1. Preheat oven to 190 degrees F. Sprinkle the eggplant flesh with salt and set aside for 15 minutes. Rub off the salt and pat dry with paper towels.
2. Place eggplant, flesh side up, on a baking sheet. Bake for 20 minutes or until the flesh is soft. Peel off skin and discard.
3. Place eggplant, garlic, lemon juice, tahini, and olive oil in a food processor. Process for 30 seconds or until smooth. Season with salt to taste. Garnish with mint and serve with pita bread or lavash bread wedges.

4-6 servings
An easy appetizer or a whole meal for eggplant lovers

1 large or 2 medium eggplants
olive oil
1/3 cup feta cheese or Gorgonzola
1/3 cup finely chopped and packed basil

1. Preheat oven to 350 degrees (or heat a charcoal or BBQ grill).
2. Cut eggplant into 1/2-inch slices. Brush with olive oil and either grill them  or broil until lightly browned on one side. Arrange slices browoned-side down on an oiled baking sheet. Sprinkle cheese over slices. Bake until cheese is bubbly and eggplant slices are soft. Remove from oven and sprinkle with basil. Serve hot.

Serves 6
Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They are baked in a combination of tomato sauce, lemon juice, and honey for the familiar sweet-sour flavor typical of this dish.

1/2 cup brown rice
1 cup water
1 large cabbage
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
6 tablespoons lemon juice, divided
1 pound lean ground turkey
3 tablespoons chopped fresh dill
1 teaspoon caraway seeds
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups unsalted tomato sauce
1 cup chicken stock (low-sodium)
1 tablespoon honey

1. Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25-30 minutes. Set aside to cool.
2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of he remaining cabbage to equal 2 cups. (Save the rest for another use.)
3. Heat oil in a large saucepan over medium heat. Add the onion and chopped cabbage. Cook until softened, about 3 minutes. Add the garlic; cook, stirring, another 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Let cool 10 minutes.
4. Mix turkey, dill, caraway, salt, pepper, and cooled onion mixture in a large bowl.
5. Preheat oven to 375 degrees F. Coat a 9-by-13 inch pan with oil.
6. Lay one of the cabbage leaves on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf's center. Fold the sides over the filing, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey, and remaining lemon juice in a medium bowl. Pour evenly over the cabbage rolls. Cover tightly with parchment paper then aluminum foil.
7. Bake cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with the sauce several times, for 20 minutes more.

Serves 6-8
The subtle flavors of the leek, lemon, and herbs combine perfectly in this silky smooth soup. Makes a memorable first course or a complete dish.

1 tablespoon butter
2 tablespoons olive oil
6 cups (about 8) thinly sliced leeks
1 carrot, thinly sliced
1 stalk celery, thinly sliced
6 cups chicken stock
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh marjoram or 1 teaspoon dried
2 tablespoons chopped parsley
1/4 cup brown rice
1/2 cup milk or milk alternative (I use coconut milk)
sea salt and white pepper to taste
sour cream or yogurt and
3 tablespoons minced chives, for garnish

1. In a 4-5 quart saucepan, heat butter and oil; add leeks, carrot and celery and saute until softened.
2. Add chicken stock, lemon zest, lemon juice, marjoram, parsley, and rice and simmer, covered, for about 40 minutes until vegetables are very tender.
3. Puree in batches in a blender or food processor. Pour mixture back into saucepan; add milk, salt, and white pepper to taste. If soup is too thick, add extra milk or stock.
4. Heat soup through, but do not boil. Serve hot or cold, sprinkled with chives add a dollop of sour cream or yogurt.
Calendar2012 2012 CALENDAR
Visit our website's events calendar for details.

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. 

"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.)