"Magic
allows us to transform the self so as to recognize and respond to the
limitless opportunities to grow, which are always offered to us."
- John Muir
Whats in the box this week:
Apples
Beets
Bok choi
Broccoli
Carrots
Chard
Cucumbers
Dill
Garlic
Green beans
Lettuce
Napa cabbage
Onions
Pears
Peppers
Spinach
Sugar snap peas
Tomatoes
Mystery Item?
... and if you have an extra-fruit share:
Berries and a mixed bag of apples and pears
CALENDAR
Fri. Oct 5 tentative next wood-fired
bread oven baking day
(full moon Oct 2nd)
Sat. Oct 20 - Halloween Pumpkin U-Pick,
all day |
Coming together for the Fall
Equinox to honor the change in the season felt like a wonderful expression
of community and celebration. The afternoon was filled with magical moments
as children were picking flowers, strawberries, painting faces and decorating
themselves with crowns and leis of strawflowers. While Peanut (and Constance!)
patiently took a long list of kids for a ride through the fields, others
pressed apples to savor a delicious cup of fresh cider, and yet others
waited for the rolls of bread to emerge from "Toasties"
wood-fired bread oven. Coming together in a circle to give thanks for
the food so many brought to share touched on the deeper meaning of the
sacred connection among all forms of life nourished by the earth. And
no moment is more magical than the excitement of all the children watching
the pile of wood in the fire circle ignite into a big bonfire. As the
fire lit up the darkness which was settling in around us, I was reminded
that in the dark there is always a seed of light, and in the light always
a seed of darkness. As we give thanks to the fruitfulness of this season
we also plant our seed of hope that light and dark always balance each
other in peace. Happy Fall Equinox!!
What's
Up on the Farm
Dorle
our apprentice from Germany is off traveling with her boyfriend, and so
I have taken over her responsibility of feeding the animals and milking
our goat. The regularity required of caring for the animals is less flexible
than attending to plants, so as I attempted to settle into my new routine,
the four girls (goats) and peanut strongly vocalized their discontent
as I arrived 3 hours late to care for them. Baaaaaah, whaaaat kiiiind
of faaarmer are youuuu?!?!?
Member to Member Forum
<>
A thought on the reality of "body burden" (from Tom): when Kristin
Schafer (Willow Glen) wrote about "body burden" two weeks ago,
I wasnt fully aware of the fact that our bodies can act as depositories
of toxins we have been voluntarily or involuntarily exposed to. My first
reaction wasnt shock or fear, but rather I tried to reflect on my
current state of health, and whether my current lifestyle allows me to
take the time to deeply and truly look at and listen to the needs of my
body. I strongly believe that the intelligence of the body knows how to
heal itself. It is our responsibility to create the best environment we
can to listen to and nurture our body. I believe that one of the best
medicines to help us grow and thrive, despite a spectrum of diseases and
illnesses caused by toxins in our environment, is by focusing our mindful
and conscious attention on ways that create conditions of nurtured balance;
i.e. understanding the healing power of balanced rest and activity, taking
time to care for ourselves, get to know and respect the food and healing
medicines we ingest, pay attention to the needs of our loved ones.
<> A note from Peanut to all his friends: I like my little friends
because they make me feel really big and strong and powerful. I wished
I could have kept each one of you on my back longer, but I have learned
that sharing is important, so instead I made sure that all of you got
a chance to enjoy a bumpy ride! What I liked most was when you came to
say hello to me, and I even got to smell a few of you (one of my ways
to say hello) and to receive a few caresses on my soft nose which I really
like! Some humans think that animals have no feelings... well as you already
know they are wrong. I can tell you that your visit at the farm made me
very very happy and I can't wait until I see you again. In the meantime,
eat your carrots!
<> A perspective: As we were preparing for the Fall Equinox Celebration,
part of my heart was crying over the world conflict that we are facing.
Thanks to the children and Peanut, however, I was quickly immersed in
the joy of celebrating Life in the moment. But as soon as I returned to
the adult world, my preoccupations came back. I shared these thoughts
with some members, and was lovingly reminded that this Celebration of
our community was the very antidote to the prevailing lack of reverence
for Life that leads ultimately to war and exploitation! As the evening
went by, I sensed the peacefulness, the quiet joy that emanated from our
gathering, and the incredible power that comes from sharing. Whether or
not this collective human experience is a "solution" for reaching
world peace, I do not know... but it certainly is a step in the right
direction. So thank you all who came for having brought this moment of
renewed hope into my life, and maybe into the life of many others who
were present. - Constance Broz (also called Peanut sometimes... I really
don't why... but I have always looked for a nickname and this one is OK!)
If you wish to communicate something to the rest of the CSA membership,
or start a dialog among members on a particular topic, you may use this
forum to do so. Please submit info to the editor (click
here) by Sunday to get it into the following weeks issue. Keep
in mind that members don't receive newsletters until the following Wednesday
and Saturday (if you're reporting on a timely event).
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Notes
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
the newsletter editor.
For those of you who tasted
that wonderful nutty-veggie dip at the Equinox festival, its 'maker' shared
the recipe with me, so that I could share it with all of you. And facing
another week with Napa cabbage has me struggling for ideas, so here are
a few I found. - Debbie
Elizabeth's "Living Food" Fall Equinox Dip
note: no quantities -- you'll have to rely on your own good judgment!
soaked overnight in water: sunflower seeds, pumpkin seeds & brazil
nuts.
dried tomatoes
sweet red pepper
fresh basil, oregano and thyme
garlic, onion and chilies
olive oil, soy sauce
Combine all ingredients in a blender or food processor and grind thoroughly.
Here's my (Debbie's) guess at quantities, if you're feeling out on
a limb: say for a cup of combined nuts (1/3 C each), use a handful of
dried tomatoes, half a large red pepper, a small handful of fresh basil
leaves, and maybe a tsp. or so of oregano, less of thyme; 1 clove garlic,
1/4 onion, 1 fresh chili (seeded), 2 or 3 tbsp. olive oil, and maybe 1
tbsp. soy sauce (You can add more if you like it saltier, but taste it
first! Also it depends on type of soy you use; some are saltier than others.)
Chop Suey with Seitan
from the Rolling Prairie Cookbook
serves 6 - 8
1 tbsp. peanut oil
1 large onion, cut into crescents
3 cloves garlic, minced or pressed
8 oz. seitan, cut in strips
1 carrot, cut in matchsticks
3 stalks celery, cut on the diagonal
1 red or green pepper, cut into strips
3 to 4 cups Chinese (Napa) cabbage, thinly sliced
1 1/2 C snap peas, whole or cut on the diagonal
1 tbsp. soy sauce
1 tsp. molasses
black pepper to taste
1 C mung bean sprouts
Heat oil in large, deep skillet or wok over medium-high heat. Add onions
and garlic. Stir-fry for 2 minutes. Add seitan, carrots, and celery. Stir-fry
for 2 more minutes. Add pepper, cabbage and snap peas. Stir-fry 1 more
minute. Add soy sauce, drizzle on the molas-ses, and add plenty of black
pepper. Continue cooking, stirring often, over medium-high heat until
veggies are just tender-crisp, approximately 10 minutes. Just before serving,
stir in bean sprouts. Serve on a bed of hot basmati rice. Pass the soy
sauce for extra seasoning if desired.
Stir-fry of Napa Cabbage and Carrots
from the All New All Purpose Joy of Cooking
serves 4
o Heat a wok or large skillet over high heat. Add and stir-fry for a few
seconds: 1 tbsp. peanut or vegetable oil,
2 cloves garlic, minced, and
1 tbsp. minced peeled fresh ginger
o Add and stir-fry for 3 minutes:
8 oz. carrots, shredded
o Then add and stir-fry until the cab-bage is tender, about 3 more minutes:
1 med. head Napa cabbage, rinsed and thinly sliced.
o Add and stir well to mix:
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1/2 tsp. chili paste with garlic or 1/4 tsp. red pepper flakes (optional)
o Serve immediately, sprinkled with:
Minced fresh cilantro or parsley
*Click Here*
for a link to a comprehensive listing of recipes from Live Earth Farm's
newsletters going back as far as our 1998 season! You can search for recipes
by harvest week OR by key ingredient. Recipe site is updated weekly.
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