25th Harvest Week | Sept. 12th - 18th, 2005 |
Season
10
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“There
are hundreds of ways to kneel and kiss the earth.”
What’s in the box this week: (stuff that’s in one size share that’s not in the other is at the top of its respective list so you can easily see the difference. Remember, small shares will generally have smaller quantities of the duplicate items. – Debbie) Family Share: Small Share: Extra Fruit Option:
CALENDAR Sat. Sept. 24 Sat. Oct 22 |
InAlthough school for our
11-year-old David technically started last week, with a four-day field
trip to the Marin Headlands, today is his first day of classes. Armed
with a calculator, laptop, new binders and notebooks, he is entering
middle school where the academic pace will pick up considerably. I
can't help but offer up last minute fatherly advice, to which he impatiently
replies, “I know dad, you already told me - don't worry!” I
guess I do worry, as we all hope that the schools we send our children
to will prepare them to engage successfully with the "real world" when
they grow up. The "real world?” I ask myself what that actually
is, and why is it something we have to face or confront rather than
share and develop a relationship with. There is of course no clear
answer to this subjective question, but whether the real world is the
high-speed world of business and technology, the abstract world of
the intellect, the shallow world depicted in the media, or the world
of social pressure and expectation, the real world we mostly ignore
is nature itself. At home children have computer games, TVs and CD
players, and at school (if they are lucky) they can spend their recess
on a grassy playground, or if not that, on asphalt and plastic play
structures. After school, most kids spend their time doing homework...
and the cycle continues the next day. Spending time in nature and learning
lessons that only happen through a more intimate relationship with
it – be it by climbing trees, laying in a grassy meadow, watching,
tasting, touching insects and plants, feeling the soil, listening to
birdsongs, the wind, or a gopher digging below ground – is becoming
increasingly rare. It seems much easier to "Google" information
on the internet about nature rather than to be out there in the "thick
of it." We are of course all in the" thick of it." Toddlers
like our almost-one-year-old daughter, Elisa, still unconditioned,
will intuitively connect with the simplest of things nature has to
offer: the grass blade, the pebble, the dried leaves, a dead fly – edible
or not, everything gets inspected with all her senses. Growing, planting,
harvesting something, and understanding nature's cycles and rhythms
are a few easy ways to integrate and teach children math, science,
art and critical thinking. Nature's extreme wake-up calls, such as
Hurricane Katrina, a tsunami, or an earthquake shouldn't make her something
separate from us, an enemy to overcome, or worse yet some sort of cosmic
punishment we deserve. I view them as an opportunity to acknowledge
how much we've forgotten that we are nature, and to find a way to revive
our sense of wonder and care. The aftermath of Katrina, as devastating
and terrible as it appears to be, can serve as a "tipping point" for
us to recognize that Katrina may not just have been bad luck, but possibly
a sign that we indeed need to change our ways. We need to recognize
that burning fossil fuels is causing global warming, and that as we
rebuild after natural disasters, we also must embark on a new and sustainable
energy policy. The power of nature is not only manifested in the destructiveness
of storms, but also in the power of human creativity, imagination and
resolve to change our ways and develop a deeper consciousness of the
part we play in the web of life. – T If all goes well, the Extra Fruit shares should be receiving a special treat this week. On a tip from Billy Bob (of Billy Bob’s [apple] Orchard – remember that great apple juice?) I was put in touch with Harry Price. Harry has lived in Watsonville all his life, upon the land which his father bought and raised concord grapes. (Harry’s father used to land his biplane on the ridgeline, right on his own property, and taxi up to the house!) At one time their land had over 10 acres of grapes (peak harvest could reach 10 tons – all of which was sold to Welch’s in San Jose). Now all that’s left is about ¼ acre of pretty neglected vines, but they seem to do great in marginal conditions. Harry doesn’t bother harvesting and selling them any more, so he was happy to make a sale where we’d come in and do all the picking. His land is certified organic, and he grows 3 types of concords: the regular purple ones, the larger “Isabella” and just a few bushes of white concord grapes. Some folks are not fond of concords because of their thick skins and seeds, but flavor-wise they beat out all the others hands down. You will probably be seeing the regulars or Isabellas in the extra fruit shares; there were not enough of the white ones to go around. I may get some to grow at Live Earth Farm however, as they were so flavorful! |
Notes
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
Debbie. The recipe intro says, “Despite or perhaps because of its complex taste, everyone loves this dressing, the “secret sauce” served on salads at so many Japanese restaurants. We like to use this blend of traditional Japanese ingredients both on mixed green salads and as a marinade for cooked vegetable salads.” 1 sm. carrot, peeled and shredded
(~½ C) Whirl all of the ingredients in a blender until smooth. Well covered, it keeps in the refrigerator for about a week. Blender Hot Sauce “When you want a homemade hot sauce and you want it without a lot of fuss, try our quick blender method. The sauce takes almost no time to prepare, and then it dutifully simmers on your back burner while you move on to create the rest of your meal. ... [This] will add a rich spiciness to bean dishes, chili, enchiladas, burritos, fajitas, frittatas, and casseroles.” 1/2 C chopped onions In a blender or food processor, combine all ingredients but the salt and purée until smooth. Transfer purée to a soup pot and simmer on low heat, uncovered, for bout 30 minutes, or until the sauce has thickened and the flavors have mellowed. Stir often as it cooks and use a heat diffuser if needed, to prevent sticking. Add salt to taste. Hot sauce will keep for about 2 weeks refrigerated and tightly covered. Note: in place of the fresh chile, 1/4 tsp. of cayenne can be used. After adding the cayenne, cook the sauce for 15 minutes, taste it for hotness, and sprinkle in a bit more if desired. Be careful not to be heavy-handed since the hotness of the sauce will increase somewhat as it cooks. If not cooked sufficiently, cayenne can be harsh so it is not recommended that you add it after cooking. Japanese Sesame Spinach** 16 to 20 oz. fresh spinach Clean spinach, shake off excess
water and place in a covered pot. In a dry skillet on medium heat,
roast the sesame seeds, stirring continuously, for a couple minutes,
until seeds are fragrant and golden. With a mortar and pestle, grind
together sesame seeds and sugar, add soy sauce, and stir to make paste.
(If you don’t have a mortar and pestle, crush
seeds between two sheets of waxed paper with a rolling pin. Stir sugar
and soy together until sugar dissolves and then add crushed sesame seeds.)
Place pot of spinach on high heat and steam for 2 – 3 minutes,
until wilted but still bright green. Drain. Toss spinach with sesame
paste to coat evenly. *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. |