LEF logo (small)
Live Earth Farm (Com)Post
7th Harvest Week, Season 17
May 14th - 20th, 2012
in this issue
What's in the box(es) this week
Limited, Precious Water
Crop and Field Update
Join us for our first Community Farm Day of the season!
Live Earth Farm Stand
Update from the LEF Discovery Program
Voted for LEFDP yet in New Leaf's EnviroTokens program?
Jamba Juice Community Appreciation Cards
Reminder: Food and Cooking Classes this weekend!
Rebecca's Recipes
2012 Calendar

" Of all our natural resources, water has become the most precious... In an age when man has forgotten his origin and is blind even to his most essential needs for survival, water along with other resources has become the victim of his indifference."
- Rachel Carson, Silent Spring

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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)
Napa cabbage
Fava beans
Green garlic
French Breakfast radishes

Regular (Medium) Share
Artichokes (Swanton Berry Farm)
Napa cabbage
Fava beans
Green garlic
French Breakfast radishes

Budget (Small) Share
Artichokes (Swanton Berry Farm)
Napa cabbage
Collard greens
Fava beans

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

Extra Fruit Option


Limited, Precious Water
Tractor Rides at Community Farm DayLast week Juan called me, alarmed, because one of our main wells was not pumping water. We had just transplanted leeks and celery early that morning and temperatures were forecast in the mid-eighties. It felt as if someone pushed my Survival Instinct Alert button; at that moment, nothing was more important than to get the water flowing again. A worst case scenario would be that the pump motor or something in the well shaft got damaged; luckily this time the cause was only minor - just a burned-out fuse.  It was a stark reminder, however, of how fragile our entire farming system is. We have grown foolishly accustomed to water that is available whenever we want it. The vast agricultural landscapes of California should remind everyone that water is our single most precious commodity. Our ability to manipulate it by pumping, damming, storing and rerouting it has allowed us to convert an otherwise arid landscape into a highly-populated, abundant food-producing region. Water, not oil, is what allows us to farm along these narrow strips of precious fertile soil hugging the Pacific coast. We live on borrowed time as we pump water from our rivers and underground aquifers to grow crops that wouldn't survive here otherwise. Water conservation is essential if we want to preserve agriculture.

Every season we grow more than 50 different crops, and now that most of our spring plantings are in the ground, watering is a big job. Knowing when and how much water to apply to each crop is both an art and a science. So many variables to consider, such as soil type, specific crop requirements, delivery systems and weather patterns. Water is pumped from wells - some at rates of 200-300 gallons per minute - through an intricate system of tanks, pumps, pipes, hoses, sprinklers and valves, to virtually every plant in each field. We average putting about an inch of water on every crop per week, although requirements vary from crop to crop. For example, spinach may need more but green beans much less. Also, a mature crop will need more water less frequently, whereas a recently planted crop needs less water more frequently. Cool weather crops such as broccoli, cauliflower, lettuce, and most leafy greens, like to be irrigated with above-ground movable aluminum pipe sprinklers, while crops such as strawberries, tomatoes, peppers, squash, cucumbers, and eggplants we drip irrigate. A (very) few crops we don't irrigate at all, such as our dry-farmed tomatoes and our established Pippin apple orchards.

With the help of a USDA grant, we are evaluating how new technologies for both drip and sprinkler irrigation can help reduce our current water budget. According to our records, last year we used approximately 62 acre-feet of water to raise our crops. Imagine a football field (an acre is only slightly smaller) covered 62 feet high with water. That's a lot of water! More than 80 percent of our water for the farm comes from groundwater. The rest comes from rainwater collected in ponds.

Since the 1850s, when the first settlers moved into the area and began to farm, agricultural development has expanded from potatoes, grains, apples, and a variety of truck crops to a high value, predominantly berry production system. Today, about half (35,000 acres) of the basin is in irrigated agriculture. Over-pumping concerns were already identified back in the '50s, and today everybody is in agreement that the basin is over-drafted, causing saltwater intrusion along the coastal areas where land is most intensely farmed.

Over the last few years, the Pajaro Valley (where our farm is located) has become a battleground on the issue of water, creating deep rifts and mistrust among many members of the community. It is increasingly important to educate the public about the decisions that need to be made and actions that must be taken, in order to prevent special interests from calling the shots and squandering this precious resource for short-term monetary gain. If farming is to survive we have to adopt water saving technologies, implement water conserving practices, and promote watershed-based policies that manage water resources equitably for all.

- Tom 

Crop and Field Update
The warm weather should speed along a variety of new crops soon ready for harvest. Summer squash, radiccio, fennel, arugula, and radishes will be in shares over the next few weeks. Lettuce, carrots, fava beans, broccoli, chard and kale continue in abundance. Strawberries are finally picking up, with fruit shares to see an increase in their weekly allotment. You can see from the pictures that blackberries are up next, my guess in 3 weeks, followed by raspberries (yellows first) in about 4-5 weeks.  Beets and leeks, two crops we've put in your shares since the beginning of the season, will be in limited supply. New plantings of both are in the ground, but we'll need to wait at least 6-7 weeks before harvesting larger amounts again. Crystalballing the timing of harvest for so many crops is often murky, but with so many crops in the ground now, it only requires a bit of patience before the bounty in your shares will be much more diverse and abundant.

Just some of the upcoming crops: blackberries, tomatoes, summer squash, spinach, plums, green beans, radicchio, raspberries... 
Upcoming Crops 2012

A note on strawberries: You've probably noticed some variability in the quality of your berries, specifically some berries which have a tip that is green, hard and crunchy if bitten into. It is an annoying trait of our Albions early in the season, when the plants are just starting to fruit and are not ripening uniformly. You should be getting much less of these green-tipped berries from now on; we will pick more selectively. Now that temperatures are more uniform, berries will mature more evenly.                            

Besides harvesting, planting, watering, staking, washing and packing crops, the busy season for weeding and apple thinning has also started. We are starting to hand weed blocks of basil, kale, recently planted onions, and lettuce. Apples, especially our early Galas, will not size up if we don't thin them early, so right now every cluster with more than 3 small fruits on them needs to be thinned down to one or two. In an organic apple orchardm the only to do that is by hand.

- Tom 

Join us for our first Community Farm Day of the season!
On Saturday May 26th everyone is invited to come to the farm for a Strawberry U-Pick/Community Farm Day. Community Farm Days are not the same as our Summer Solstice and Fall Harvest Celebrations (which always have music and workshops and a big potluck); instead, as with all such community days that 'Farmer Tom' leads, they are about getting to know the land/the farm, and Tractor Rides at Community Farm Dayexperiencing it from a more hands-on perspective. So although the theme for this farm day is "Strawberries", it will be about more than just strawberries. We will go on a walking tour and tractor rides to explore the orchards and surrounding fields. Please come prepared to spend some time outdoors, and bring your own snacks and drinks. You are welcome to go on a self-guided walking tour to discover the farm, find a nice picnic spot. Don't forget to visit the chickens and goats (the mama goats will be birthing their kids any day now).

When: Saturday May 26th, 10am - 4pm
Where: Enter the farm at our "Green Valley Entrance" at 1275 Green Valley Road (click here for directions)
Parking: Please follow the parking signs when you get here
Cost: $5 donation per car for CSA members,  $10 per car for non-members (donations support our educational efforts under the LEF Discovery Program)
U-picked Strawberries will cost only cost $1.50/basket, and will be limited to 6 baskets per person or 1 flat (12 baskets) per family; all depending on the available bounty that day.
Other: We ask that you do not bring dogs to our farm; please leave them at home.

Live Earth Farm Stand
Live Earth Farm Stand
We are starting a weekend farm stand which will open for the first time on May 26th (our first Community Farm Day)! Then starting in June, the farm stand will be open every Saturday from 10am to 3pm during the season. We always encourage members and friends to visit the farm, but since peoples' busy schedules don't always allow them to attend our farm events, we thought to open a farm stand on Saturdays so you can not only visit and get to know your farm, but also stock up on a wonderful assortment of farm goodies at the same time. We'll be offering an assortment of our own produce, plus specialty artisan products from surrounding small local farms. So come and visit!

Update from the LEF Discovery Program
LEFDP logo, purple backgroundSpringtime fun continues at the Live Earth Farm Discovery Program! The Montessori Wavecrest students, who visit the farm weekly as a part of their curriculum, have been focusing on a unit about native plants.  Last week they worked with Sam Earnshaw, a local hedgerow expert, to plant a new hedgerow of native plants on the farm. The students have been learning about the importance of hedgerows for providing habitat, especially for pollinators. They have learned how hedgerows prevent erosion, filter water, provide a windbreak, and maintain biological diversity. See photos below of the students working hard planting the hedgerow.

Jamba Juice Community Appreciation Card

In addition to our regular tours, the Discovery Program also hosted a camp-out on Mother's Day weekend. A girl scout troop from the San Jose area camped out on the farm and got to see all aspects of the fields, gardens and farm animals.  We had a lot of fun with these girls and their moms (and some dads, too!).
Art at the Farm logotype, purple backgroundNote that we still have space in our Art at the Farm Summer Camp! Art at the Farm Summer Day Camp (for 6-12 year olds) - register your child today!

- Emily Mastellone-Snyder

Voted for LEFDP yet in New Leaf's EnviroTokens program?
Have you voted yet for Live Earth Farm Discovery Program?  Please take a few seconds (literally) to cast your ballot for LEFDP for the Santa Cruz store locations.  If we win, customers will be able to choose LEFDP as the recipient of the 10 cents donation New Leaf makes for every reusable bag customers bring to the store.
New Leaf's EnviroToken logo
Click here, or on the token at left to vote! Voting happens throughout the month of May and can be done once from every computer you use.  Help us spread the word!

Jamba Juice Community Appreciation Cards
Jamba Juice Community Appreciation Card
How about those Jamba Juice Community Appreciation Cards in your CSA binder? Have you picked one up yet? Take one (they're free), and every time you swipe it at Jamba Juice, 10% of your purchase goes to LEFDP!  Even better, now through June 30th, swipe that card and get a dollar off your purchase there!  No coupons necessary!  Most locations participate.

Reminder: Food and Cooking Classes this weekend!
Don't forget there are two cooking classes on the farm this weekend:

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


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. I have been cooking up a storm today; loving all the delicious ingredients from the box. I am having so much fun with the fava beans - they are so worth the effort to get to the luscious bean inside. I eat them like edamame, but enjoy them even more! How are you preparing them? And what about the green garlic? I find every excuse to use it - even in some garbanzo pancakes I made the other day, or minced on a green salad, or just in eggs. I am so excited about the escarole we're getting this week! It has such a unique flavor and texture, and is good raw, braised, or stir-fried. Try tearing pieces raw into your green salad for a slightly bitter and delicious addition. Meanwhile, I hope you are enjoying my recipes! Let me know how you are doing; I love getting feedback and comments. Enjoy this beautiful Spring weather, with 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 4-6

2 heads escarole
3 Tbs. olive oil
1 onion, finely chopped
1 plump garlic clove, minced
sea salt and freshly ground pepper
chopped parsley

1. Separate the escarole leaves and wash well, taking care to go over the base of the inner leaves with your fingers where the dirt often clings. Drain and coarsely chop.
2. Heat the oil in a wide skillet. Add the onion and cook over medium heat until limp.
3. Add the garlic, and cook until it begins to color, but don't let it brown.
4. Add the escarole with any water clinging to the leaves, salt slightly, and cook, covered, until the greens are wilted and tender, about 12-15 minutes.
5. Season with sea salt and pepper and toss with the parsley.

The cooked escarole may look a little dingy, but the flavor is BIG and the parsley perks it up.

Serves 4-6

1 lb. broccolini, trimmed and each stalk halved if you like.
3 bunches scallions, trimmed and thinly sliced
1 small Serrano chile pepper, de-veined, seeded and minced (optional)
1/2 c. olive oil
sea salt to taste
1 big handful rustic croutons
a squeeze of fresh lemon juice
 1/2 - 1 c. sliced almonds, toasted
4-6 oz. fresh mozzarella cheese, torn into big chunks

1. Fill a big pot with water and bring to a boil. Salt the water and cook the broccolini briefly, about 1 minute, just long enough to take the snap out of the stalks. Drain and run under cold water to stop the cooking, then pat dry with a cloth. Set aside.
2.  Combine the scallions, Serrano, olive oil, and a couple of pinches of salt  in a small saucepan. Bring to a sizzle, stirring all the while, and remove from the heat. Stir in a squeeze of lemon juice.
3. To assemble the salad, just before serving, place the broccolini and the croutons in a large serving  bowl. Scoop out one half of the onions into the bowl, allowing most of the oil to drain off.  Toss well and continue to add the onions until everything is coated to your liking. Have a taste at this point to get a sense if you need to adjust the seasonings (i.e. more salt or lemon juice).
4. Add the almonds and toss, then one last gentle toss after adding the mozzarella.
5. You can add a hard boiled egg on the side, or chop and sprinkle over the plate. You may have leftover dressing, but it can refrigerated for use throughout the week.

Serves 3-4 as main dish, 6-8 as a side

1 1/2  c. shallots, skinned and thinly sliced
splash of olive oil
pinch of salt

2 Tbs. miso
1/2 tsp. powdered mustard
2 Tbs. sweetener of choice (honey, agave, brown sugar...)
1/4 c. rice vinegar (preferably brown rice)
1/3 c. mild olive oil
1 tsp. toasted sesame oil (optional)

1/2 medium head Napa cabbage
1 c. slivered almonds
1/2 medium red onion, sliced
3/4 c.  finely minced chives, green onions, or green garlic
8 ounces extra-firm tofu (optional)

1. Combine shallots, splash of olive oil, and a big pinch of sea salt in a large skillet over medium heat. Stir every few minutes; you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burnt). If needed, turn down the heat. Remove from the skillet and onto a paper towel to cool in a single layer. They should crisp up a bit.

2. Make the dressing by whisking the miso, mustard, and sweetener together. Now whisk in the rice vinegar and keep whisking until it's smooth. Gradually add in the olive oil in a slow and steady stream, then the sesame oil, if using. Taste and adjust, adding a few pinches of sea salt if needed.

3. Cut the cabbage into quarters lengthwise then cut out the core. Using a knife, shred each quarter into whisper slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

4. Gently toss the cabbage, shallots, almonds, red onion, green garlic, and tofu (if using) in a large bowl. Add a generous drizzle of the dressing and toss again until the dressing is evenly distributed. Add more dressing, a bit at a time, and taste, until the salad is to your liking.

For the salad:
4 c. escarole, rinsed well and cut into bite-sized pieces
4 c. lettuces of choice (add some chopped kale and a bit of the Napa cabbage!)
20 mint leaves
4 scallions, sliced thinly
4 Tbs. toasted sunflower seeds
For the dressing:
2 Tbs. vinegar of choice (I have been making raspberry vinegar, which is great with this salad)
1/2 tsp. sea salt
4-5 Tbs. olive oil

1. Whisk dressing ingredients together in a small bowl, taste and adjust with more vinegar or oil as needed.
2. Combine all the greens in a large bowl with the scallions and toasted sunflower seeds.
3. Pour on the dressing and toss well.

Serves 4
This recipe seems like a lot of work, but if you have the time it is fun to make and well worth the effort - it is a delicious labor of love for the fava beans!

For the Rotollo:
1 1/2 c. shelled fava beans
4 eggs
4 egg yolks
2 tsp. finely chopped basil
2 tsp. finely chopped mint
1 Tbs. butter
1 c. pecorino cheese or Parmesan or Asiago
For the salad:
1 1/2 Tbs. pine nuts
1 Tbs. chopped basil
2 Tbs. lemon juice
1/3 c. olive oil
2 baby romaine lettuces or lettuce of your choice

To make Rotollo:
1. Bring a medium sauce pan of water to a boil. Add a pinch of salt and the fava beans and simmer for 2 minutes. Drain beans and plunge into ice water until completely cooled. Drain again, then peel off and discard skins.
2. Preheat the oven to 315 degrees. Beat the eggs, egg yolks, mint, and basil together. Season with sea salt and fresh ground pepper. Melt the butter in a frying pan over medium high heat. Pour in half the mixture and cook until the  the bottom has set up but the top is still a little runny.
3.  Slide the omelet from the pan onto a sheet of baking paper. Sprinkle with half the cheese and half the fava beans, then using the baking paper as a guide, gently roll the omelette into a tight sausage. Roll the baking paper around the omelette and tie both ends with a string to prevent from unrolling. Place on a baking sheet. Make another roll with the remaining ingredients and put on a baking sheet. Bake for 8 minutes. Remove from the oven, set aside for 2-3 minutes, then unwrap and set aside further to cool.
4. Put pine nuts in a small dry saucepan over medium heat and toast, stirring  and tossing constantly for 4-5 minutes, or until golden brown and fragrant. Tip the nuts into a bowl so they do not cook further. Allow to cool.
To make the salad:
Put 1 Tbs. of the pine nuts, the basil, olive oil, and lemon juice in a food processor or blender and process until smooth. Season with sea salt and fresh ground black pepper. Put the lettuce leaves in a bowl and dress with 2 Tbs. of the dressing. Serve the rotollo, cut into slices on the diagonal, over the salad

This is a recipe I adapted from the Marquita Farm web site. Assemble it the night before then bake it in the morning if you like. - Rebecca

Butter to grease the pan plus more to saute the onions
1 loaf day-old crust baguette, sliced and cut, or torn into pieces
2 c. cheese, one that melts well
1 c. chopped onion or 2 leeks, cleaned well and sliced
1 stalk green garlic, chopped
2 bunches chard, washed and coarsely chopped
1/2 lb. broccolini, coarsely chopped
sea salt and pepper to taste
2 c. milk
4 large eggs

1. Preheat the oven to 350 degrees F (if making same day).
2. Butter or oil a 13x9-inch baking pan. Place as many bread pieces as will comfortably fit in the pan only up to the rim (do not pack). Sprinkle with about half the cheese.
3. In a large frying pan or wok, saute the onions or leeks (I prefer the leeks) in oil until tender; add the garlic and continue to cook.
4. When the leeks are tender add the chard and broccolini, stirring until the chard is mostly wilted but still bright green, about 4 minutes. Season with sea salt and fresh cracked pepper. Spoon this over the cheese and bread in the baking pan.
5. Whisk together the milk and eggs and pour over top of everything. You can cover and refrigerate it at this point if you like.
6. When ready to bake, remove from the refrigerator (if you made it the night before) and remove any plastic. Bake, uncovered, for about 40 minutes, then remove from the oven and scatter the remaining cheese on top. Return to the oven and bake until cooked through and browned on top, about 20 minutes more.
7. cut into squares and serve hot or warm.

Serves 6-8

1 stalk green garlic, white and light green parts, chopped
1/2 bunch tarragon, leaves only
1 bunch Italian parsley, leaves only
1/2 c. vinegar of choice
1 Tbs. Dijon mustard
1 tsp. sea salt
1/4 tsp. ground black pepper
2/3 c. faro (you can substitute another grain like wheat berries; even a long grain brown basmati rice would be good)
2 bunches kale, leaves cleaned and chopped into bite sized pieces
2 avocadoes, cut into large pieces
2-4 medium sized carrots, sliced into thin rounds
sea salt and fresh ground  black pepper

1. Make the dressing by placing the green garlic, tarragon, parsley olive oil, vinegar, mustard, 1 tsp. salt, and 1/4 tsp pepper into a blender or food processor. Blend until smooth and set aside. You will have about 2 cups.
2. Bring a small pot of water to a boil. Add the faro and cook until tender, about 16-18 minutes. Drain and rinse well under cold water until cool, then drain again.
3. Place the kale in a large salad bowl. Add a drizzle of olive oil and a pinch of salt and massage with your hands for a few minutes to "tenderize." You want to only do this for a short time, otherwise the kale will become limp and lose its vitality.
4. Add avocadoes, carrots, and faro to the kale. Add half of the dressing, mix to combine, and taste. Add more dressing if desired. Season to taste with sea salt and pepper, and serve right away.

Serves 8

for crust (makes one 10-inch crust):
2 Tbs. butter plus 1 Tbs. olive oil
1 bunch chard, stems and leaves finely chopped
1/2 c. oat flour plus 1/2 c. rice flour (or use 1 c. whole wheat pastry flour)
1/2 tsp. sesame salt or sea salt
1/2 tsp. nutmeg
for filling:
1 c. sliced red onions (or 1/2 C onion, 1/2 C green garlic)
2 Tbs. butter plus 1 Tbs. olive oil
1 lb. carrots, thinly sliced
1/2 c. grated cheese of choice
1 1/2 c. cottage cheese
1 egg
1/4 tsp. white pepper
nutmeg (optional)

1. Preheat oven to 375 degrees F.
2. Saute chopped chard in butter and olive oil until wilted, about 3 minutes. Add flour, salt and nutmeg.
3. Pat mixture into the bottom of an oiled pie pan. Bake for 10 minutes to set, then allow to cool.
4. Saute onions (or onions/garlic) in butter and olive oil until aromatic. Add carrots, reduce heat, cover and cook until carrots are just tender.
5. In a large bowl, beat egg and combine with cheese, cottage cheese and white pepper. Add carrot mixture, stir to combine, then transfer to prepared crust and bake 15 minutes at 375 degrees, then reduce temperature to 350 and bake 30 minutes more. Serve warm or room temperature.

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



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

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

Happy Girl Kitchen Workshops at LEF

All workshops include an organic lunch, as well as take-home items from what is made that day -- these workshops are not to be missed!

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

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


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

Join chefs and CSA members Rebecca Mastoris and Karen Haralson on the last Sunday of each month at Williams-Sonoma in Los Gatos for this fun and informative session on making great food from what comes in your Live Earth Farm CSA box. For info about the latest class, see "Upcoming Events" on Karen and Rebecca's Vibrant Food Catering website.


"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.)