LEF logo (small)
Live Earth Farm (Com)Post
5th Harvest Week, Season 17
April 30th - May 6th, 2012
in this issue
What's in the box(es) this week
Seasonal Ebb and Flow
Mighty Mites - a Biological Balancing Act
Sorry about the stringy beets
Update from the LEF Discovery Program
Vote for LEFDP to be in New Leaf's EnviroTokens program!
Sign Up for a Goat Milk Share from Summer Meadows Farm
Bread Love
Upcoming Food and Cooking Classes at the Farm in May
A Rally for Members!
Rebecca's Recipes
2012 Calendar

" Nature is something we are; not just something with which we relate."
- Eric Alan, from "Wild Grace"

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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
Artichokes (Swanton Berry Farm)
Red beets (new crop, with leafy tops)
Fava beans (lots!)
Green garlic
Red Russian kale
Lettuce (lots)
Fresh rosemary
Strawberries (see red note, above)

Regular (Medium) Share
Red beets (new crop, with leafy tops)
Fava beans (lots!)
Green garlic
Strawberries (see red note, above)

Budget (Small) Share
Red beets (new crop, with leafy tops)
Fava beans (lots!)

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

Extra Fruit Option
Starts this week! Will include a couple baskets of fresh strawberries (in addition to whatever berries you may be getting as part of your share), plus a surprise preserve option, since the strawberries are ripening slower than expected (Surprise Preserve may be: Strawberry Lemonade Mixmaster, Spicy or Regular tomato juice, or Crushed Dry-farmed Tomatoes.)


Seasonal Ebb and Flow
With an extended forecast of dry, warm weather and a backlog of seedlings waiting for transplant we are busy mowing cover crop, plowing, and preparing the soil for planting. Since we rely on tractors and a range of implements to till and cultivate the soil, it is critical to assess moisture conditions to avoid compaction. Before any tractor starts working a field, I like to dig into the topsoil to feel its moisture. This is important since we have fields with varying soil types. I want to make sure the soil is crumbly to the touch and isn't wet and sticky. Immediately after mowing a covercrop I like to till and incorporate all that fresh nutrient-rich organic matter into the soil, where microorganisms will break it down, store it, and then release it again when crops need it.

Tom's hand holding soilI love the smell of a freshly plowed field; I dig my hands into it grab a handful of loose crumbly soil and bring it to my nose to sniff that rich, musky, almost sweet aroma. I have to confess, I am a digger. Whether with a hand spade or a tractor-mounted implement, I never tire of watching steel shaped into knives, shovels, shanks and discs flowing through the soil cutting, slicing, digging, and shaping it to create the right tilth. This is the time of year when a lot of attention and energy is spent preparing fields, a process that can't be rushed... it is important to prepare them just right so as to make sure plants can grow healthy and strong.

All the tractor attachments... knives, shovels, shanks, discs, rippers...

This is one of the reasons April and May are the leanest of the season, in terms of "what's in the box", because so much of our attention is focused on field preparation. It's a time when a lot of the crops are planted, but only a few are mature enough to be harvested. Spring may enchant with the promise of flowers and new growth, but no matter how beautiful the apple blossom or lush the tomato plant, it will still take months of nurturing care before we can enjoy a nourishing bite.
Spring is when I feel a bit restless and stressed about not having enough harvestable crops to put in the shares or sell at the farmer's market. Walking the fields, I half-jokingly urge plants to speed along (yes, I do talk to my plants), thinking how eagerly we all wait for those early strawberries, raspberries, tomatoes, peppers, melons and cucumbers to show up on our plates. Of course plants will not be hurried along, they will take every day and every moment that they require, without thought of future or past.
Although none of us have to hunt, gather or grow our own food in order to survive, in a society where everything is available in abundance regardless of what's in season locally, people can live their entire lives oblivious to the seasonality of the foods they eat. Being a member of a CSA brings that awareness of season back into our lives. So naturally your box content will vary in abundance and diversity over the season; right now fava beans, lettuce and broccoli are abundant. Strawberries, on the other hand, are still slow to come into full production. This year I decided to plant more Albions, a variety which starts a little slower than the earlier, more abundant Seascapes. This decision will pay off later in the season, however, when Albions have shown to have a more consistent flavor and often higher yields.

As CSA members you get to "share" in the ups and downs of the seasons, the frustrations and challenges that come with waiting for crops to mature, understanding their lifecycles and acknowledging all the preparations that have gone into growing the food before it reaches your plate. There are no middlemen (or women) -- the only people between the soil and your kitchen sink are us, your farmers.  It is reassuring that together as a community we treat soil and food as something that is alive, and not just a commodity. Thank you for participating in this nourishing journey.

- Tom 

Mighty Mites - a Biological Balancing Act
You may remember a few weeks ago we enjoyed a couple of hot 90 degree days. Nice for heading to the beach, however for our strawberries the timing was unfortunate, as they triggered a small outbreak of two-spotted spider mites. This tiny spider-looking insect occurs naturally and disperses with dust particles (now you know why you should always drive slowly on a farm road!); it thrives by feeding on the sap of young leaves, causing serious stunting and damage to both fruit and plants. It is the number one insect problem affecting strawberry plants. To control the damage, entomologists have discovered a specialized predator of the two-spotted spider mite: Persimmilis. Commonly known as the red spider mite, it feeds voraciously on both adults and eggs of the pest mite. Luckily strawberry growers can purchase Persimmilis commercially to release in their fields (at 75,000 to 100,000 per acre). It typically takes several months to establish a balance between these two mite populations, a sustained biological control where plants stay healthy and productive. The warm weather tends to favor the two spotted spider mite though, so it takes some time for the two populations to balance out again. In a balanced food web, being eaten is as important as eating. Food is the common thread linking all living creatures; how to ensure that both eaters and the eaten flourish is the balancing act we're always aiming to achieve here on the farm.

This is why we put a lot of effort into planting hedgerows and otherwise protecting or enhancing our existing wild and native habitats, in order to encourage year-round diverse populations of beneficial insects in and around our fields. We also regularly plant flowering plants such as alyssum right in among the crops (especially among the brassicas and cucurbits) to lure beneficials, and to get a better handle on aphids, another of our more difficult insect pests to control. Next time you are visiting we encourage you to go on a self-guided walking tour of the farm using a beautiful map (developed by Debbie) that describes the conservation practices we've implemented, their benefits and locations here on the farm.

- Tom

Sign and maps are near the goat barn. Help yourself to a map for a self-guided tour! 
Signage with maps of walking tour of LEF's conservation practices 

Sorry about the stringy beets
A bolting beet in the fieldSome of you called or wrote us that your beets were stringy. I apologize; the overwintered Forono beets had started to bolt in the heat, making their roots a bit tough and woody. Thank you for bringing this up, we always appreciate getting your feedback, and when something like this happens and you let us know, we'll try our best to replace an item the following week of delivery.

- Tom

Update from the LEF Discovery Program
LEFDP logo, purple backgroundSpring has sprung here at the Live Earth Farm Discovery Program! We just had our first-ever 5-day overnight program with Njeri's Morning Glory Waldorf School's 3rd grade class. These 3rd graders from San Jose camped out on the farm for four nights, and truly immersed themselves into the farm experience. They woke early to the farm's songbirds and collected our pastured eggs for breakfast. Roger, our chicken expert and Laura, our goat expert taught the eager learners about animal care, and every morning they participated in the animal chores. The students prepared and planted several beds in the Discovery Garden, and enjoyed a cob oven pizza party. One of the most exciting parts of their trip was harvesting green garlic with Farmer Tom and getting to participate in all steps of getting it from the farm to the farmers' market. From harvesting to cleaning, bunching, packing, pricing, and marketing -- these young farmers did it all. The group followed the crop to Live Earth Farm's stand at the downtown Santa Cruz Farmers' Market, and when they found out all of the bunches sold out, huge cheers erupted! This sense of accomplishment and ownership of their work was powerful to witness. The class also participated in the harvesting and packing for the CSA boxes, washed eggs, and planting a long row of raspberry canes.
It was truly an inspiring experience for all of us here at LEFDP to see these small hands so deeply involved with the soil of Live Earth Farm. We plan to have them all come back to the farm to continue their exploration and learning.

3rd Graders from Njeri Waldorf - farm campout at LEF

In other news, we had our first Wee Ones program of the season, and there was an enormous turn out. The farm is such an exciting, wild space for babies and their parents to explore together. And speaking of babies, they have been the topic of conversation on the farm as of late, such as in, "When are the goats going to have their babies?!" Our small herd is expected to kid within the next month or so, and the children who visit the farm love to watch the mama goats' growing bellies.
Roger, our Garden Assistant, has been working hard to revitalize our educational Discovery Garden, making new beds, sheet mulching, amending the soil with LEF compost, and of course doing a lot of weeding and spring planting. The Discovery Garden is looking healthy and robust thanks to his hard work, plus the hard work of all of the children who participate in garden activities.
Art at the Farm logotype, purple backgroundLastly, we still have space in our Art at the Farm Summer Camp, so sign up today! Art at the Farm Summer Day Camp (for 6-12 year olds) - register your child today!

- Emily Mastellone-Snyder

Vote for LEFDP to be in New Leaf's EnviroTokens program!
LEFDP logo, purple backgroundTHIS JUST IN: Moments before this newsletter went to press we got the news from New Leaf Community Markets: the Live Earth Farm Discovery Program has been selected to be on the ballot for their EnviroTokens program! We are on the ballot for the following store locations: Westside Santa Cruz, Pacific (downtown Santa Cruz) and Capitola.

WHAT YOU CAN DO TO SUPPORT US:  Vote for us!!  On or after May 1st go to www.NewLeaf.com and find the tab for voting for the 2012-2013 EnviroToken program.  Vote for the Live Earth Farm Discovery Program for all 3 locations.  Note: New Leaf is now doing online voting ONLY (rather than paper ballots in the stores).

Don't delay--vote today (starting May 1st)!

About New Leaf's EnviroToken Program
New Leaf's EnviroToken program was started in May of 1993 at the suggestion of one of their customers, to encourage folks to reuse grocery bags. Customers receive tokens worth 10ยข to give to local non-profit environmental organizations for each grocery bag they reuse. On their way out the door, customers drop the token in the box of the group of their choice. Each month New Leaf counts up the tokens, converts them to cash, and sends the donations to each group.

Sign Up for a Goat Milk Share from Summer Meadows Farm
[Lynn says she still has space available, so we're running this again in case you missed this in the last newsletter.]

Summer Meadows Farm invites you again this Spring to own a goat share in our herd and receive our fresh delicious raw milk each week through the season. We also offer to process your milk into raw yogurt or kefir, or our artisan cheeses. We have shares available right now, first come first served, and all our new Spring moms offering more milk soon.  

We are a small family farm milking a herd of Nubian goats, producing rich milk. We love and respect our herd, raising them with our best care while allowing them to live with as little interference as we can, enjoying their natural behaviors in a herd. Spring is birthing season and how sweet the new kids are, how devoted the moms, the births have been safe, we're so thankful. It's a good time to visit the farm to watch the frisking kids in the lush pastures.

To read more about us and how to purchase a goat share, click here to download our story and Goat Share agreement. We'll be happy to welcome you to be among our goat share families!  

From, Lynn, Forest and Meadow and our devoted helpers on the farm, Osanna, Jesse and Trish, Kat and Ryan, and Frank.

Lynn's goats

Bread Love
LEF has been offering artisanal organic whole wheat sourdough bread from Companion Bakeshop as our "Bread Option" for a few years now, so we are very excited to announce the addition of Companion's loaves to our Web Store! Want to try a loaf or two before committing to the full Bread Option? Now's your chance! Look for ordering instructions in the Saturday morning "What's in the Web Store" email from Taylor. Then if you like it (we know you will!), you can simply log into your account and sign up to add a bread option and get a loaf weekly!

Companion Bakeshop uses their own sourdough starter, all organic ingredients, hand-mixes their dough, and hand-shapes all their loaves. These are rustic, European style loaves, stone baked fresh the morning of delivery! The only ingredients in them are their starter, Giusto's organic whole wheat flour, water, salt, plus whatever seeds are added depending on the loaf-type. The rotation is: plain, three-seed, sesame seed, and flax seed... plus new this season: pumpkin seed! These loaves are "indescribably delicious" says Debbie, who gets a bread share herself.

Speaking of Debbie, here is her tip for maximizing bread freshness: "These loaves are the real Magilla; no preservatives to keep them 'soft' on your counter for a week like typical store-bought bread. If you're going to consume it within a day or two, you can leave it out, but I want to make it last, so I pre-slice the loaf the day I get it home (eating any I want fresh that day...mmmm), and then put it in a plastic bag and freeze it. The bread will keep, frozen, a couple weeks easy. I then pull out frozen slices as needed and pop them into the toaster oven and voila! Yummy sourdough toast for breakfast or sandwich-making, fresh as the day I got it!"

Erin and Jeremy Lampel Companion Bakeshop Santa Cruz CA

Upcoming Food and Cooking Classes at the Farm in May
In mid-May we will have two cooking classes on the farm: one put on by Rebecca and Karen of Vibrant Foods Catering (yes, Rebecca, our recipe-writer), and a workshop with Stephanie Stein of Happy Girl Kitchen. Here's the skinny:

Saturday May 19, 11am -3pm - Farm Fresh Cooking Class
Come to the farm, see where your food is grown, and learn to cook delicious, nutritious, easy meals using the beautiful farm produce!  This is a hands-on class where you will get one on one instruction.  Come a little early or stay later to take time to walk the farm! Cost is $55. For info, contact karen@vibrantfoodscatering.com or go to the Vibrant Foods Catering website to sign up! (Note from Debbie: scroll down on the page to the second class listing; the first listing is the monthly class at Williams-Sonoma. You want to be sure to sign up for the correct class!).

Sunday May 20, 1-3pm - Whole Foods Workshop

With Happy Girl Kitchen's Baking Goddess, Stephanie Stein -- This workshop will be less hands on and more lecture style, focusing on how to get more nutrition and deliciousness into your diet.  Stephanie will show you how to increase the flavor and health of your snacks and meals, and guide you toward healthy choices for you and your family.  You will learn how to increase the nutrients and amounts of superfoods in your diet using simple, everyday techniques.

On the menu.....

- fresh, raw almond milk and flour

- raw chocolate bliss balls

- grain/seed sprouting

- carrot pesto grain salad


Cost is $65, and you can sign up directly from Happy Girl's website. Here's the link


A Rally for Members!
We are still looking for a few more folks to join us in our meaningful local food community this year. We are asking all members, friends, and fans of the farm to please help us reach out and spread the word about the Live Earth Farm CSA. Tell your neighbor! Chat up a co-worker while eating lunch! Post something on Facebook about the farm! Really, anything helps:) We are off to a great start in our 17th growing season - and it's only going to get better from here (think lots of raspberries, strawberries and tomatoes). Thank you to all of our friends and members who tirelessly support Live Earth Farm, we wouldn't be here without you. Please contact Taylor at liveearthfarmshop@gmail.com for advertising materials (brochures, flyers of an email blurb to send out through your own community e-list serves). Your help makes all the difference!

- Taylor
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 everyone - Spring is slowly unfolding, bringing some delights from the farm. I am so happy with the fava beans; I just take the pod off, pre-boil and eat the beans skins and all. They taste so good, plus I don't have the patience to peel them! I like to marinate them in olive oil, balsamic vinegar and a bit of minced garlic plus some chopped basil... oh my, so good! Enjoy the green garlic too - it is such a luxury for me, being the huge garlic fan that I am. If you like, do share some of your recipes with me. It is always fun to have another person's recipe. Meanwhile, enjoy these beautiful days; fill them with the bounty from the farm and celebrate your vibrant health. MANY joyous 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

6 medium artichokes
2 1/2 lbs. fava beans (weight before shelling)
a few sprigs of rosemary
1/4 c. olive oil
olive oil for frying
(you can use less fava beans if you don't have enough)

1. Cut the stems and peel away the outer leaves of the artichokes until their tender inner greens are exposed, then cut off the tops at the "line of tenderness" -- that is where the leaves change from yellow-green to dark green. Scoop the fuzzy inner "choke" out with a spoon, preserving the shape of the artichoke. Loosen the leaves somewhat by gently pressing the artichoke upside-down on the counter top; take care not to press too hard or the leaves will break off.
2. Shell the favas and parboil the inner beans for 1 minute in boiling water; cool and pop them out of their skins. In a a heavy-bottomed pot, cook the fava beans with the rosemary (add a little salt) in the olive oil over medium heat until tender but still bright green, about 6 minutes. Keep them warm while you fry the artichokes.
3. Heat 3 inches of olive oil in a heavy deep-sided saute pan and fry the artichokes over medium heat, gently pressing the leaves flat as they soften. The artichokes will turn golden brown. They are done when the heart is soft and the leaves are a bit crispy. Take care to not let them brown too fiercely. When done, drain them on paper towel and season liberally with sea salt. Arrange them on a serving platter and spoon some fava beans into each artichoke.

If you do not want to fry the artichokes, you can cut them in half and braise them by covering in stock or water in a covered pot until tender, or simply steam them until they are tender. This takes about 20 to 30 minutes, depending on the size of the artichoke.

If you have a juicer or Vita-mix this is a super healthy drink. Broccoli is hailed as a super-food, and a vital ingredient of a healthy diet. The apples and lemon help tone down broccolini's strong taste.
Makes 1 large glass

4 1/2 oz. broccolini florets
2 apples, cored and seeds removed (the seeds have trace amounts of arsenic)
1 Tbs. lemon juice
ice cubes

1. Cut the broccolini into small pieces and chop the apples
2. Push both through a juicer and stir in the lemon juice. Serve in a tall glass with plenty of ice. Here's to your radiant health!

Broccoli is packed with anti-viral, anti bacterial nutrients and contains almost as much calcium as milk. It is also though to prevent some cancers.

I woke up to  a cold, foggy morning, found this recipe and thought what a great breakfast this would be! Creamy, filled with leeks and comforting warm... YUM!

4 small or 2 large leeks, trimmed and sliced into 1/4 inch rounds
1 1/2  Tbs. butter
sea salt and fresh milled pepper
1/3 c. dry white wine
1/2 c. half-and-half or creme fraiche
2 tsp. chopped parsley and 1 tsp. chopped rosemary
1/4 c. grated Parmesan, Gruyere, or crumbled goat cheese
2 slices walnut bread or any rustic bread, including a rye bread, toasted

1. Wash the leeks, but don't dry them. Melt the butter in a wide skillet, add the leeks and toss with a little salt. Add the wine, cover and cook over medium heat until the leeks are tender, about 20 minutes. Add the cream and herbs and simmer until slightly thickened. Turn off the heat, stir in the cheese, then spoon the leeks over the toast. Add pepper and serve.

Serves 6

1 lb. green garlic (about 8-10 stalks)
1/2 lb. potatoes (yellow Finn, Yukon Gold, or other varieties), cut into medium chunks
2 medium onions
1/4 lb. unsalted butter
sea salt
2 quarts chicken stock or stock of choice

1. Trim away the root end of garlic and peel away any tough or dirty outer layers. Cut away the tough upper dark green leaves; similar to leeks, use the white and light green portions of the stalks.
2. Cut the cleaned garlic into rounds or half circles.
3. Peel and chop the onions into small dice. Melt the butter in a heavy-bottomed pot and cook slowly until translucent and tender. Sprinkle with salt.
4. Add the potatoes and prepared garlic. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook the soup until the potatoes are tender. Check the seasoning. This soup can be served rustic and chunky, or pureed-either way is delicious.


6-8 leeks, including an inch of the pale green
Aromatics: 1 bay leaf, 5 parsley sprigs, 1 small rosemary sprig
1 large carrot, thinly sliced
1 celery rib, thinly sliced
Mustard vinaigrette (recipe to follow)

1. Halve the leeks lengthwise to about one inch from the rood end. Soak them in a large bowl of water for 15 minutes, then gently rinse under running water. Put them in a  skillet with the aromatics, vegetables, and water to cover. Simmer until they're tender when pierced with a knife, about 20 minutes, depending on their size. Gently transfer the leeks to a platter or individual plates with some of the broth. Spoon the vinaigrette generously over the top, and serve with fresh bread. Be sure to save the remaining stock for soup stock or risotto.

Mustard Vinaigrette
2 Tbs. red wine vinegar, sherry vinegar, or fresh lemon juice
2 shallots, or green garlic, finely diced
1 clove garlic, finely minced
sea salt and fresh milled pepper
1 Tbs. Dijon mustard
2 Tbs. creme  fraiche or sour cream
1/3 c. olive oil
2 Tbs. snipped chives or scallions
1 Tbs. chopped parsley
3 Tbs. capers, rinsed

1. Combine the vinegar, shallots or green garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche, and oil until it thickens and is smooth. Grind a little pepper, then stir in the herbs and capers. Taste and adjust the seasonings if needed.

Anyone who loves beets will love beet greens. They taste vaguely of beets, but have soft, rich flavors of spinach or Swiss chard.
Serves 4

4 lbs. beets, with tops
1/2 c. water
3/4 c. orange juice
1/2 tsp. arrowroot (or non GMO cornstarch)
1/4 c. red wine vinegar
2 Tbs. light brown sugar
3/4 tsp sea salt
1/4 tsp caraway seeds
2 tsp. olive oil

1. Preheat the oven to 350 degrees F.
2. Twist or cut the tops (leaves and stems) off the beets. Remove and discard any tough stems, saving the leaves (tender, smaller inner stems are okay). Coarsely shred the leaves and tender stems. Wash well. [I'd wash first, then chop. - Debbie]
3. Place the beets in a baking dish large enough to hold then in a single layer. Add the water to the baking dish and cover tightly with foil. Bake for 1 1/2 to 2 hours (depending on the size of the beets), or until they are fork-tender. Remove from the oven and let cool. Discard any remaining water.
4. Meanwhile, in a small nonreactive saucepan, whisk the orange juice into the arrowroot. Add the vinegar, brown sugar, 1/2 tsp. of the salt plus the caraway seeds. Bring to a boil over medium-high heat. Cook, stirring, until the mixture is slightly thickened, about 1 minute. Remove from heat and let cool to room temperature.
5. When the beets are cool enough to handle, peel and halve, then thinly slice. Place slices in a large bowl and toss with the orange dressing.   
6. In a large skillet, heat the oil over medium-high heat. Add the beet greens and the remaining 1/4 tsp salt, and cook, stirring frequently, until tender, about 5 minutes. Serve the baked beets on the bed of wilted greens.

This is a powerful rub, exciting the taste buds. It is delicious on chicken, fish, meat, and on baked tofu. I use a generous amount of olive oil so it will keep well in the refrigerator for a few weeks. It gets better with age.

1/4 c. finely minced rosemary
1/4 c. minced parsley
1 Tbs. coarsely ground black pepper
olive oil to mix
sea salt to taste
lemon juice to taste
1 clove garlic, mashed to a paste

Mix all the ingredients together, adding the sea salt and lemon juice slowly to taste. Let this rest for a few hours before using.

Get a spritzer bottle and put about 6-7 sprigs of rosemary in it. Fill the bottle with filtered water. Let this "marinate" for a day. Use it to "revive" yourself with a little squirt on the face and body, if you  like.  It has a rejuvenating effect, helping to keep away the afternoon droops! It just feels and smells good-enjoy! Remember to keep it in the refrigerator.

Serves 4

1/4 c. sun-dried tomatoes
1/2 c. boiling water
1 Tbs. olive oil
3 cloves garlic, peeled
1 medium onion, finely chopped
1 bunch broccolini, thinly sliced
1/3 c. raisins
1/2 tsp red pepper flakes
1/2 tsp sea salt

1. In a small heatproof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have softened, 15-20 minutes. Drain, reserving the soaking liquid, and coarsely chop the tomatoes.
2. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until golden brown, about 5 minutes. Remove the garlic and mince when cooled.
3. Add the onion to the skillet and cook, stirring frequently, until the onion is soft, about 7 minutes.
4. Add the sun-dried tomatoes, broccolini, red pepper flakes, and salt to the pan and cook, stirring frequently, until the broccolini starts to wilt, about 5 minutes.
5. Add the reserved soaking liquid and the minced garlic, cover, and cook until the broccolini is tender, about 5 minutes.

This is so simple, yet delightfully delicious and satisfying! Hope you enjoy.

1 bunch kale or chard
1 clove garlic

1. Remove leaves from stems and cut into bite-sized pieces. If using chard, finely chop stems and you can use them also.
2. Place chard leaves and chopped stems, or kale in a steamer basket or bamboo steamer over boiling water to which the clove of garlic has been added. Steam until tender, about 5 minutes for chard, a little longer for the kale.
3. Remove cooked greens from the steamer and place in a large bowl. Toss with peanut sauce, coating the leaves generously. Taste and adjust seasonings. I don't use salt because of the soy sauce in the sauce. You may want to add a pinch to your liking, though.
Peanut Sauce
3 Tbs. peanut butter or almond butter (creamy or crunchy -- I love the crunchy)
2 Tbs. rice vinegar
1 Tbs. chopped cilantro
1 plump garlic clove, minced
2 tsp. soy sauce or to taste
1 tsp. light brown sugar
1/2 tsp. chili oil (optional)
sea salt (optional)

1. Combine all the ingredients except the salt, adding 2-4 Tbs. warm water to make consistency you wish. Add sea salt to taste.

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!
There are four art and adventure-filled week-long sessions this year, two in June, one in July and one in August. 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: June 25-29
Session 3: July 16-20
Session 4: Aug 6-10

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 - TBA
May 26 - TBA
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.


"Farm Fresh Cooking Class" with Vibrant Food Catering at LEF

Come to the farm, see where your food is grown, and learn to cook delicious, nutritious, easy meals using our beautiful farm produce! This is a hands-on class where you will get one on one instruction. To sign up, please go to Vibrant Foods Catering website's "Upcoming Events" page and scroll down a little. 

May 19th - Farm Fresh Cooking Class 


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.)