"In
the presence of nature a man of feeling is not suffered to lose sight
of the instant creation. Nature is an Eternal Now."
- Ralph Waldo Emerson
Whats in the standard share:
Fruit:
Cantaloupe
Veggies and herbs:
Basil
Carrots
Cherry tomatoes
Eggplant
Green beans
Kale or chard
Lettuce
Potatoes
Radicchio (loose leaf) [see picture
on website]
Summer squash
Tomatoes (lots!)
... and if you have an extra-fruit option:
Strawberries, raspberries or blackberries, and apples
CALENDAR
Sat. Sept. 25
Fall Equinox Celebration
3-9 pm
with the Banana Slug String Band!
Sat. Oct 23rd
Halloween Pumpkin Pallooza
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Not a day goes by without
being bombarded with news and information about political, environmental,
social, and economic realities affecting our lives and the well being
of our planet. Especially during an election year, it is easy to give
in to cynicism or despair, wondering how as individuals we can make a
difference. History shows that ordinary people like you and I have won
the most unpromising and unequal of battles. Although farmers only comprise
less than 2% of the population and organic farmers don't even exist, statistically
speaking, I am optimistic that as a community of growers and consumers
one way to make a difference is to take charge of what we put into our
mouths. Although I am preaching to the choir, it is a good thing to be
reminded of the positive differences we make as a community. Buying locally
grown food and participating in a Community Supported Agriculture (CSA)
program is a big step towards improving the health of our own bodies and
of our local communities. CSA farms are emerging across the country. Roughly
3000 currently exist and are maturing, and as Robyn Van En (a pioneer
in the CSA movement) once said, "CSA is a viable contender to the
reckless and unsustainable food system to which we have grown accustomed.
CSA strives to be socially and economically responsible, to educate and
empower, while providing good food, one of the basic necessities of life...
It is a participa-tory means to securing your food supply for today and
future generations."
The language of food is universal; the impulse to feed is common to all
cultures, rich or poor. Community and food are intimately related, yet
in our 'modern' world this relationship has become a marginal one at best.
Growing, procuring and consuming food are one of the most vital and intimate
activities in any society. They nourish not only our bodies but our minds
and spirits as well. With our diet we can take a stand for a more compassionate
and sustainable world. Tom
Crop
News
The
pear harvest has started, and the first McIntosh Apples are off the trees.
In the extra fruit share you will have a sample of both. The pears are
not the well known Warren Pears you will get sometime in early September,
but another early variety from Michigan called "Harvest Queen."
The first peppers the "Hungarian Yellow Wax" will
be in your shares next week, and this week you will find melons (which
to my taste could be a bit sweeter. Due to the cool weather we've been
having they didn't develop enough sugars). [I had a cantaloupe from the
farm last week and it was absolutely delicious! - Debbie's two cents]
Lots of tomatoes this week... maybe add some of the basil, a little fresh
mozzarella, hmmm, life is good!!!
Free Range Chickens and
Eggs!
Hi
folks, its Debbie I have found a good source for wonderfully
cared-for, organically fed, range-raised poultry, and wanted to pass the
information on to our membership. Mountain Meadows Farm, owned and operated
by Brenda Ostrom, raises and sells chickens and eggs at the Los Gatos
Farmers Market, which is Sundays, 8am to Noon (though it often runs until
1pm, but unofficially only). She is there every other week (shell
be there this Sunday Aug 21st, then again on Sept. 4th, etc.). Brendas
stand is only a few spots down from Live Earth Farms stand. Her
farm is located in Mariposa, on the way to Yosemite. She has 5 acres at
3000 elevation, and raises both egg layers and broilers. These chickens
are seriously free range they get to run around and hunt
and peck just like the egg layers. Her meat chickens (broilers) are Cornish-cross,
a commercial breed, but she purchases the slowest growing ones she can
find, NOT the genetically modified ones designed to grow huge breasts
which they cant even support, and which rocket to butchering weight
in a mere 6 to 8 weeks. Her chickens mature in 10 to 14 weeks, which equates
to better tasting meat, as the older the chickens get, the more varied
their diets. I can vouch for the flavor and texture as I purchased chickens
from her a couple weeks ago. It actually has a wonderful flavor, and a
really nice tooth not chewy or stringy (like some might
imagine from a chicken that gets to run around), but also not mushy and
bland like commercial chicken either. It tastes like, well, real chicken,
something I havent had in years! In addition to the bugs and goodies
they find on their own, they get veggie scraps (right now theyre
getting tomatoes) plus she feeds them a custom formulated (less than 10%
soy) organic grain diet, which she gets from Black Rock Milling in Le
Grande (certified organic by Oregon Tithe). Her egg-layers are Rhode Island
Reds, Isa Browns, and Black Australorps. The layers get their own custom
feed formulation (different than the broilers), but they boogie around
even more than the layers! Sometimes they dont lay eggs in the henhouse
where theyre supposed to she calls them renegade nests
so instead of fighting this, she just sets up a nesting box at
the new location. She usually raises turkeys too, but is taking a break
this year because she is in the process of moving and building a house
on the farm itself (she used to live 15 minutes away). So keep her in
mind for turkeys NEXT year. Okay, the nitty gritty: if you want to purchase
chickens (and/or eggs) from her, you will want to call her ahead of time
(no later than Wednesday in order to get chickens on a Sunday) and place
your order. She butchers on Thursdays/Fridays, and the chickens are sold
fresh, not frozen, so youll want to bring a cooler with some ice
for transporting them home. Yes, you will need to drive to the Los Gatos
market to pick them up. She does not deliver elsewhere (except the Ferry
Plaza market in San Francisco, and I doubt any of our members want to
drive up there!), but you can order several at once and freeze them, and
I would say it is well worth the trip. Although technically you could
just show up at the farmers market to buy chickens from her, they are
sold on a first-come first-served basis, so unless you have a reserved
order, she may not have any for you (she sells out regularly). The chickens
are sold whole, and are between $3.75 and $4 per pound (each bird is plus-or-minus
4 lbs.). Remember to bring your checkbook (or cash) as she does not take
credit cards. Eggs are $4.50/dozen (price recently raised because of transportation
costs). You can also purchase giblets (gizzard, liver, heart) and chicken
feet (excellent for making stock), but they are sold separately. You can
reach Brenda by phone at (209) 966-8432 or email bostrom@sti.net to place
an order.
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Notes
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Debbie.
Tom says were getting LOTS of tomatoes, so I thought this first
recipe would be appropriate. Debbie
Tomato Glut Sauce
from "This Organic Life, confessions of a sub urban homesteader"
by Joan Dye Gussow
Makes 2 quarts
5 lbs. tomatoes, cored and quartered
1 1/2 C coarsely chopped carrots (optional)
1 1/2 C coarsely chopped celery (optional)
1 1/2 C coarsely chopped onions
9 cloves garlic, coarsely chopped
6 tbsp. balsamic vinegar
1 bay leaf
1 1/2 tbsp. each of fresh thyme, oregano,
basil, parsley
1 1/2 tsp. salt (or less)
1 tbsp. freshly ground black pepper
Preheat oven to 400 degrees. Put all ingredients together in a large roasting
pan and roast for 45 minutes or until vegetables are soft. Process briefly
to leave slightly chunky, and freeze in 2-cup portions. The author says,
"You should know that this recipe is more forgiving than your favorite
aunt. The ingredients, other than the tomatoes, garlic, and balsamic vinegar,
are pretty much up to you, depending on what you have too much of. I have
put in a lot of cut-up peppers, eggplant and zucchini in place of the
carrots. And since I never grow celery, only celery leaf, I use this.
The secret seems to lie in the balsamic vinegar and the roasting process
itself."
Green Beans with Toasted Hazelnuts
from an undated Bon Appetit clipping
serves 6
2/3 C hazelnuts (~ 3 oz.), coarsely chopped
1 1/2 lbs. green beans, trimmed
1/4 C (1/2 stick) butter, room temperature
2 tsp. unseasoned rice vinegar
Place nuts in small nonstick skillet. Stir over medium heat until lightly
toasted, about 8 minutes. Sprinkle with salt and set aside. Cook beans
in a large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain. Melt butter in same pot over medium high heat. Add beans and vinegar;
toss to coat and heat through, about 2 minutes. Season with salt and pepper.
Transfer to serving bowl. Sprinkle with hazelnuts.
Forrest Gingolds Involtino di Melanzane [it is an eggplant
dish!]
from an (old) undated SJ Merc clipping which I saved cause it sounds
so good!
Serves 4
1 large eggplant [or equivalent small]
Olive oil
3 tbsp. sultanas (golden raisins)
1/2 C marsala
3 tbsp. pine nuts
1 tbsp. chopped parsley
3/4 C bread crumbs
Pomodoro sauce:
1 clove garlic, chopped
Olive oil
1 tsp. fresh oregano, chopped
1 C ground tomatoes in puree [or you can make your own folks!]
Salt, pepper and sugar to taste
Slice the eggplant(s) the long way into 3/4" thick slices. Brush
them with olive oil and roast on a cookie sheet for 30 minutes at 300
degrees. Soak the sultanas in the marsala until they are plump and soft.
Add the pine nuts, parsley and bread crumbs; mix lightly. Place a small
amount of the mixture at the bottom end of the eggplant slices and roll
up.
Make the pomodoro sauce by lightly sautéing the garlic in a small
amount of olive oil until golden. Add oregano and tomatoes and heat until
just warmed through. Add salt, pepper and sugar to taste. Cover the bottom
of a casserole dish with the pomo-doro sauce. Arrange the eggplant rolls
on top of the sauce. Bake for 30 minutes at 350 degrees. Remove from oven
and sprinkle with chopped 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 key ingredient. Recipe site is updated weekly during the season.
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