| What's in the box(es) this week
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Occasionally content will differ from this list (typically we make a substitution), but we do our best to give you an accurate projection.
If one share is scheduled to get larger quantities of certain items than the other two shares, these items will be marked with a "+" sign. Note that delicate share items like strawberries or cherry tomatoes are usually packed outside your box; see checklist in binder at your pick-up site for what to take.
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 Share
Gala apples
Asian stir-fry mix
Beets
Carrots
Green beans
Red Russian kale
Leeks +
Lettuce
Padron peppers
Radishes
Spinach
Cherry tomatoes
Dry-farmed tomatoes (lots!)
Small Share
Gala apples
Asian stir-fry mix
Carrots
Chard
Green beans
Lettuce
Radishes
Summer squash
Sweet peppers
Cherry tomatoes
Dry-farmed tomatoes (lots!)
Budget Share
Asian stir-fry mix
Chard
Green beans
Leeks
Lettuce
Radishes
Sweet peppers
Cherry tomatoes
Dry-farmed tomatoes
Bread Option
This week's bread will be plain whole wheat
Extra Fruit Option
Strawberries, raspberries and sungold cherry tomatoes
Meat Chickens
Fifth monthly delivery of meat chickens is this week! (Sept 7-8-9). Don't forget to mark the weight on the checklist.
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Worthy of Your Support
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 Live Earth Farm has always been about nourishing relationships and creating experiences. Every year hundreds of children come here to experience hands-on where and how food is grown; they stain their faces with fruit picked right from the field and get their "hands dirty" by planting, collecting eggs, milking goats, making compost, and baking pizza with freshly-harvested ingredients. On the farm, close to nature, all these activities inspire a deeper connection and understanding of how food choices influence our diet, the health of our bodies, and ultimately that of our planet. It is exciting to see signs that this awareness is starting to translate into an increased demand for organic, locally grown food, with more farms, CSAs and farmers markets supporting the framework of a more resilient regional food system.
We often say it takes a village to raise a child. The same is true when it comes to raising the next generation of young farmers -- it takes a community to support today's farmers, especially the younger generation who choose, against all odds, to follow "the road less traveled" by aspiring to a career in farming. The average age of today's farmers is creeping into the 60's, access to land, capital and practical farming knowledge is in short supply. I believe farms like ours are increasingly becoming important, not only for children to learn where and how food is grown, but also as incubators for young adults interested in having the opportunity to experience the realities of farming before taking the leap and starting a farm on their own. From the start 16 years ago, Live Earth Farm has always welcomed apprentices and included an educational and community-focused approach to farming (every year we offer 2-3 farming internships). But three years ago, this educational mission was formalized into a true non-profit organization, the Live Earth Farm Discovery Program, in order to build upon these efforts and involve the larger support of the community.
Juan teaching the 2010 apprentices how to run the big tractor This Saturday's Fundraiser, our third, is a wonderful way to celebrate and support the Discovery Program's achievements and help expand its on-farm educational role in our community. It should be a fabulous event with exquisite food, paired with fabulous local wines, and music to entertain and dance to -- all right here at the farm's heart, the center of activity: our barn and its surrounding fields. We hope you can join us! Even if you decide to come at the last minute, tickets will be sold at the gate. Remember that's this Saturday the 10th from 3-6pm! (See below for details.)
- Tom
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The Galas are ripe!
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 The naked ladies are almost finished blooming, the kids are going back to school, summer is waning and one of my favorite apples, the Galas, are announcing the change in the seasons with their crisp, juicy texture and a wonderful balance of sweet and tartness. Managing the life cycle of a "simple" apple may not be as labor intensive as that of an annual crop, however it does require year-round attention, following the natural 'dance' of the season. It starts in winter, during the apple's dormant season - that's when the trees first have to be pruned. Then during the often wet start of Spring, timing is everything when it comes to fending off damaging insect and fungal diseases. This year's conditions, with rain events until June, caused a pretty bad outbreak of fungal scab (circular necrotic lesions on the fruit). Most of our orchards suffered some damage. Trees need to be sprayed with sulfur to control the fungal spores, which is especially difficult if there are back-to-back rainstorms. And then to prevent worms from hatching and burrowing into the apples, we time the release of mating-disruption pheromones by hanging specially manufactured twist ties into the trees. Again, it works really well if timed right, typically towards the end of March beginning of April. Once the rains stop and the soil dries, the orchard needs to be cultivated to control weed competition and trap valuable winter moisture in the ground. In April, beehives are brought in to ensure good pollination, and after a successful fruit set, the months of May and June are spent hand thinning, to ensure the fruit will develop into a marketable size. The first seasonal watering happens sometime in June/July and some trees, especially the older Pippins, need to have their branches propped up to support the increasing weight of the fruit. Then comes time to prepare for harvest: bins needs to be placed among the trees in the orchard rows and from early September until late October we hope to be rewarded with a bountiful harvest. As soon as the fruit is harvested and windfalls are picked up off the ground, it's a race against time to prepare the orchard for the wet winter months ahead, i.e. spreading lime, gypsum and compost, collect the propping stakes and tying them to the trees, and sowing a cover crop of barley and vetch. Here on the farm we grow approximately 5 acres of apples, mostly Fujis, Galas, Sommerfeld and Newton Pippins. Few experiences are more satisfying to me than biting into a fully tree-ripened apple. In late September or early October we will host another Community Farm Day U-Pick -- this time, with apples. I will announce the exact date in next week's newsletter.
- Tom
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This Saturday Sept. 10th: Discovery Program Fundraiser!
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The LEF Discovery Program Third Annual "In The Fields" Food-And-Wine-Tasting Fundraiser will be here sooner than you know it! Mark your calendar, save the date: Saturday September 10th, from 3pm - 6pm, then click below to purchase your tickets! If you are planning to attend, please purchase your tickets soon if at all possible, so that we can have a head-count and plan - thanks! Don't know what we're talking about? Click here for details, pictures, and to purchase tickets!
<> Did you know there's also going to be a barn dance afterwards?
<> Did you know you can attend the barn dance even if you're not attending the fundraiser (dance tickets are only $10)?
<> Did you know a dance ticket is included in the cost of the fundraiser ticket?
<> Did you know there's also going to be a silent auction, with great items from local artists, artisans and producers?
<> Did you know there will be separate child care during the fundraiser for kids 3 and above, including fun farm activities and pizza-making in our wood-fired oven ($20 per family, not per child)?
<> Did you know if you buy or sell 5 tickets you can get a 6th for free?? Spread the word and invite friends! Please support this great cause; The Live Earth Farm Discovery Program is a 501(c)3 non-profit - all contributions go towards bringing school children from under-served communities onto the farm to discover the joy of eating fresh and healthy organic food and experience the wonders of the earth. Hope to see you there, and thanks for your support!
[If you cannot attend but wish to support our educational nonprofit you can always make a donation or become a sponsor. We appreciate donations of any size!]
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What, time to sign up for next season already?
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Hard to believe, but the season is two-thirds gone, and so soon it will be time to sign up for Winter and next year's "Regular" season. How soon is soon? Look for our first announcements next week!
For those of you who are new to our CSA, here's how it works:
We have two different "seasons" per year - Winter (Dec-Mar) and Regular (Apr-Nov). Each season must be signed up for separately; signing up for one does not reserve your spot for the next.
Our Winter season has been increasing in popularity (not many CSAs offer shares through the winter), so be sure to sign up for that early because we only offer half as many subscriptions in Winter as we do during our normal "Regular" season. Of course if you are not interested in a Winter share that's fine - you can skip it.
Although our Regular season does not begin until next April, we begin taking sign-ups for it now, the prior fall, so as to start the revenue flow necessary to prepare for the coming season. To encourage members to sign up early, we offer an "Early Registration" discount off the cost of your shares. This discount is only in place through Dec 31st, so if you know you want to be a member next year, we highly encourage you to take advantage of it! There is an additional discount if you are able to pay for your entire subscription in one payment, however for those of you who don't have the cashflow for that, our "Installment Payment" option spreads the total cost of your subscription equally over all the months from the time you sign up until Nov 2012 (the last month of the season). Think of it kind of like a 'lay-away' plan - you make monthly installment payments into your member 'account', and then begin drawing against your 'balance' next spring as you receive your shares. This is just a first 'heads-up', to let you know what's coming. For details about prices and schedules and our fabulous "options" - stay tuned; the website will be updated with current information soon, and we will send out an email to everyone next week! |
Rebecca's Recipes~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Greetings to everyone! Hope you had a nice week of cooking and enjoying the wonderful assortment of vegetables and fruit that we have been getting. This week we will have gala apples which are lovely -- try grating them and adding some fresh lemon juice and/or fresh orange juice, then sprinkling them with ground cinnamon, a pinch of ground cardamom, and a slight pinch of freshly grated nutmeg. Mix together and add a few dried cranberries or cherries and you have a delightful "raw" applesauce that gets even better with time. Maybe you have some sun over the hill...? If so, please send a little this way! It is cold here today, so I am thinking I will make squash bread to warm the house, then break it with my neighbors. It is such a joy to share the bounty and see people get "stoked' eating such vibrant food. Have a beautiful week full of blessings. Enjoy the bounty of the week, Rebecca
. . . . . . . . . . . . . . . . . . . . GEORGIAN LEEK PATE
Makes about 2 cups
"Pkhlaki" are traditional Georgian vegetable pates; crushed walnuts and a traditional blend of spices and fresh herbs give them a depth of flavor and firm texture. They are great additions to the vegetarian repertoire and can be served in the same ways as salads, as a part of a large meal, or to accompany a small meal of bread and soup. This leek pate is best made ahead of time and chilled overnight to allow the flavors to blend and the texture to firm up.
4 medium leeks
1/2 C walnuts pieces
1/4 tsp. sea salt, or tot taste
1/2 tsp. coriander, dry roasted in a skillet, then ground
1 tsp. finely chopped garlic
1/4 tsp.crumbled dried chile flakes, or hot paprika
3 tbsp. finely chopped cilantro, plus extra leaves for garnish
1 tbsp. finely chopped flat leaf parsley
1 tbsp. fresh finely chopped mint or basil
1 tbsp. fresh lemon juice
1. You will need a heavy saucepan with a lid, a colander, a large mortar and pestle (or a spice grinder; a coffee grinder works well for this), and a small bowl. [Note from Debbie: I'm not a coffee drinker, but my understanding is that if you are, you want to have a separate grinder for spices and coffee - the spices will flavor your coffee otherwise. Who knows, maybe this'll be a new taste sensation; just be sure you don't spring it on an unsuspecting coffee-drinking spouse some morning without warning!]
2. Trim away the root ends and dark green parts of the leeks. Quarter the leeks lengthwise, then slice into 1/4-inch slices. Rinse in cold water to remove all sand and grit, then drain.
3. Place 2 inches of water in a heavy saucepan, add the leeks, cover, and bring to a boil. Reduce the heat to medium and cook until the leeks are tender, about 7 minutes. Drain in a colander, reserving the cooking liquid.
4. In a large mortar and pestle (or grinder), pound or grind the walnuts, salt, coriander, seed, garlic, and chile to a paste. (Alternatively you can process this in a food processor). Add the leeks, chopped fresh herbs, and lemon juice, and pound and stir briefly (or pulse 2-3 times if using the processor), to blend well. If the mixture seems dry and crumbly, blend in 1-2 tbsp. reserved cooking water from the leeks. Transfer mixture to a small, lightly oiled bowl and pack it in well. Refrigerate for at least 6 hours, or overnight, well covered with plastic wrap, to let firm up.
5. Serve directly from the bowl or invert to a plate, and garnish with a sprinkling of cilantro leaves.
I am on a leek roll this morning... did you know the leek has historically been associated with a beneficial effect on the throat? The Roman emperor, Nero, took a daily potion of leeks to improve his singing voice; and Aristotle believed the partridge possessed such a clear voice because of its diet of leeks... so this morning I am singing the praises and goodness of leeks!
LEEKS A LA GRECQUE
serves 4
1/4 C olive oil
2 tbsp. white wine or broth
1 tbsp. tomato paste
1/4 tsp. sweetener
1 bay leaf
1 sprig thyme
1 clove garlic, crushed
4 coriander seeds, crushed
4 peppercorns
8 small leeks, white part only, trimmed
1 tbsp. lemon juice
1 tbsp. chopped parsley
1. Put the oil, wine, tomato, sweetener, bay leaf, thyme, garlic, coriander seeds, peppercorns, and 1 cup of water in a large frying pan with a lid. Bring to a boil, cover, then reduce heat and simmer for 5 minutes.
2. Add the leeks in a single layer and return to a simmer. Reduce the heat, cover the pan again, and cook for 20-30 minutes or until the leeks are tender (pierce with a knife to test). Lift out the leeks and put them in a serving dish.
3. Add the lemon juice to the cooking liquid and boil rapidly until the liquid is slightly syrupy. Remove the bay leaf, thyme, and peppercorns. Season with salt and pour over the leeks.
4. Serve the leeks cold, sprinkled with chopped parsley.
HEARTY KALE SALAD
serves 4 (about 1 1/2 C ea)
6 C very thinly sliced kale (about half a large bunch), tough stems removed
2 hard boiled eggs, coarsely chopped
2 carrots, slice thinly
5 radishes, sliced thinly
2 scallions, sliced thinly
1-2 beets, grated
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. whole grain mustard
1/4 tsp. freshly ground pepper
1/8 tsp. sea salt
1. Drizzle a little olive oil on the sliced kale in a large bowl and sprinkle with a pinch of sea salt. Massage for just a few minutes to soften the kale and draw out the minerals, so that they become more accessible.
2. Add the eggs, carrots, onions, beets, and radishes to the kale. Toss to incorporate the ingredients.
3. In a small mixing bowl, whisk together the olive oil, red wine vinegar, and mustard to make an emulsion. Season with salt and pepper.
4. Drizzle over the salad ad toss well to coat.
GREEN CURRY SOUP
serves 6
Can keep in the refrigerator for 3 days, covered.
Aromatic green curry paste gives this soup a delicately spiced broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Just the stems of the broccoli go into the soup, so save the florets for another night. Look for prepared green curry paste - a fiery mixture of green chiles and Thai seasonings - in the Asian section of large supermarkets or in the health food store.
The heat and salt level can depend on the brand. Be sure to taste as you go; if you like your curry very spicy you can turn up the heat a little more by using fresh serrano chile.
2 medium onions, quartered lengthwise, then sliced crosswise
2 tbsp. plus 2 tsp. olive oil, divided
1/2 tsp. salt, divided
2 tbsp. Thai green curry paste
4-5 C stock of choice
8 C gently packed spinach (any tough stems removed), divided
2 C water
2 1/2 C shitake mushrooms, trimmed
2 C large cloves garlic, chopped
1 1/2 C green beans which have been cut into one-inch segments
1 C thinly sliced broccoli stems
5 scallions (green onions)
1 tbsp. finely chopped fresh lemongrass
1 C chopped cilantro
1 serrano chili, finely chopped
2 tbsp. fresh lemon juice, or more to taste
1. Heat 2 tbsp. olive oil on a soup pot over medium heat. Add the onion and 1/4 tsp. salt. Stir frequently, until the onions are soft and beginning to brown, 6-8 minutes. Stir in the green curry paste and cook, stirring for 3 minutes. Stir in 4 C of broth; bring to a gentle simmer.
2. Meanwhile, coarsely chop half (4 cups) of the spinach. Combine the remaining 4 cups spinach in a blender with water; puree it until it is chopped to a confetti. Cut the mushrooms into 1/4 inch strips.
3. Heat the remaining 2 tsp. oil in a large skillet over medium heat. Add the garlic, stirring until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until the liquid cooks away and the mushrooms begin to color, about 4-6 minutes.
4. Stir the mushroom mixture and green beans into a pot; return to simmer and cook for 5 minutes. Stir in the broccoli stems, scallions, and lemongrass; return to simmer and cook 3 minutes more. Stir in the chopped and pureed spinach, cilantro, and a pinch of serrano. Return to simmer and cook just long enough to wilt the spinach, about 1 minute. Add up to 1 C more broth if a thinner consistency is desired. Add the lemon juice; taste and add more salt if desired and or more lemon juice or serrano.
WILTED GREEN BEANS with SUMMER HERBS
serves 4-5
This dish is like an ode to summer. It is especially fine when cooked ahead of time and chilled before serving.
1 pound green beans, trimmed
2 tbsp. olive oil
2 tbsp. balsamic vinegar
6-8 leaves fresh rosemary, minced
1/4 C minced fresh parsley
sea salt
juice of 1 lemon
lemon slices and sweet pepper rings for garnish
fresh herb sprigs for garnish
1. Preheat the oven to 500. Toss the green beans with the olive oil and balsamic vinegar, a sprinkling of herbs and a pinch of salt.
2. Spread out on a baking sheet without over lapping the beans too much.
3. Oven-roast, uncovered, for about 10 minutes, or until the beans are tender, tossing once or twice during the cooking.
4. Remove beans from oven, toss with the lemon juice, and transfer to a serving bowl. Chill before serving. Serve garnished with fresh lemon slices and sliced of sweet peppers and some fresh herb sprigs.
REBECCA'S ROASTED TOMATOES
I had so many cherry tomatoes I decided to roast them for a sauce. I also do this with the dry-farmed tomatoes. It makes a luscious, creamy sauce, good on just about anything, well perhaps not chocolate cake...
Place whole, washed tomatoes on a baking sheet and liberally sprinkle with olive oil and balsamic vinegar. Add peeled cloves of garlic, to your desired taste, at least 1 red onion cut into chunks and distributed amongst the tomatoes, and scatter with sprigs of fresh thyme. Sometimes I add a little fresh oregano too; just use the herbs you like. Roast in a 400 degree oven for about 30 or so minutes - check to see if they've started to change color and bubble and are soft, then take them out of the oven to cool. When they are cooled, remove the herb sprigs, cut out and remove the stems, and put tomatoes in a blender with the onions and garlic. Puree to your desired consistency. This sauce is great on chicken and roasted vegetables, and of course pasta. I cooked a parpadelle the other day and used this sauce and some freshly grated asiago cheese with a side of sauteed, garlicky chard sprinkled with toasted pine nuts...YUM! What a treat.
Now, if you want even more flavor, roast some peppers the same way, let them cool in a paper bag for at least 10 minutes, then remove and peel the off the skins. Open them up and remove the seeds. Put these in the blender with the tomato-onion-garlic and puree... wow! (Or, make this puree with just the peppers but not the tomatoes.) No matter which combination you use, this make a great sauce and is fantastic as a spread or for wraps and sandwiches. I mixed it with the last of the tomato sauce, it was amazing!!! Try it on roasted chicken and let me know what you think... It is really good right out of the blender!
This is what I baked to warm the house today:
SAVORY SUMMER SQUASH BREAD
This is a good loaf to serve with the tomato sauce/pepper sauce and a special bowl of soup.
1 lb. summer squash, coarsely grated
sea salt
5 C whole wheat pastry flour or flour of choice
2 packages of fast-acting yeast
4 tbsp. freshly grated parmesan cheese
ground black pepper
2 tbsp. olive oil
lukewarm water, to mix
sesame seeds to garnish
1. Spread grated squash in a colander and sprinkle lightly with salt. Leave to drain for 30 minutes.
2. Mix the flour, yeast, and parmesan together and season with pepper.
3. Stir in the oil and squash and add enough warm water to give you a good, firm dough.
4. Knead the dough on a lightly floured surface until it is smooth, then return it to the mixing bowl. Cover it with oiled plastic wrap or a slightly damp dish towel, and leave it to rise in a warm place.
5. Meanwhile, grease and line a 9 inch round cake pan with waxed paper, and preheat the oven to 400 degrees F.
6. When the dough has doubled in size, turn it out of the bowl, punch it down, and knead it lightly. Break into 8 balls, rolling each one and placing them in pan; one in the center, and the others around the edges. Brush the tops with milk or egg, and sprinkle with sesame seeds.
7. Allow to rise again, then bake for 25 minutes or until golden brown. Cool slightly, then turn bread out the pan to cool further.
I am so lonesome for Mexico and all the vibrant flavors their food celebrates. This is a very simple dish, easy to make and I think quite delicious. It is great with some homemade salsa and a large mixed green salad with ripe tomatoes and lots of radishes. A perfect dish for using your pastured-chicken!
CHICKEN and TORTILLA CASSEROLE
Serves 4
1 1/2 lbs. chicken, cut in pieces as needed to fit pot
1 yellow onion, diced
pinch of thyme
1 bay leaf
8 C water
4 ancho chilis, washed and stemmed
1 lb. potatoes. cut into half-inch chunks
2 cloves garlic
1/2 lb. Monterey Jack cheese (or substitute a Mexican cheese like queso fresco or cotija)
12 corn tortillas
1. You will need a large pot, a medium sized bowl, a blender, a shallow bowl, a shallow rectangular baking dish, and a heavy griddle or skillet.
2. Place the chicken, onion, thyme, and bay leaf in a large pot and add the water. Bring to a boil, them reduce the heat and simmer, partially covered, for 1 1/2 hours. Remove the chicken, reserving the stock, and let cool. When cool, shred the chicken, discarding the bones and skin, and set aside.
3. In a medium bowl soak the chiles in 1 1/2 C of the reserved hot chicken stock for 30 minutes.
4. Meanwhile, in a large pot, boil the potatoes in the remaining stock until tender, about 15 minutes. (Set aside this potato-chicken stock for another use; don't toss!)
5. In a blender, combine the chiles and their soaking liquid, the garlic, and salt. Blend until smooth. Pour this sauce in a shallow bowl.
6. Preheat the oven to 350 degrees F.
7. To assemble: have ready a large rectangular baking dish, approximately 10 by 14 inches. Heat a heavy skillet over medium-high heat. Start with 1 tortilla: first heat it on the griddle or skillet, rotating it with your fingers then flipping it with tongs when it is soft.
8. Next, slide it through the sauce until the tortilla is lightly but completely covered with the sauce.
9. Lay coated tortilla in the baking dish and place about 2 tbsp. of the shredded chicken in the center. Place about 1 tbsp. of the potatoes and 1 tbsp. of the cheese on top.
9. Roll up like a jelly roll and fit nicely, seam down, against one side of the dish.
10. Repeat with the remaining tortillas, placing the rolls snugly, side by side, in the dish. Pour any remaining sauce over them, and sprinkle with the remaining cheese.
11. Bake for 15-20 minutes, until heated through and bubbling.
Serve hot with an assortment of salsas as condiments.
If you have the Padron peppers, I would chop them finely and add them to the chicken mixture before baking - a nice touch of flavor.
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| 2011 CALENDAR
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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!
Live Earth Farm Discovery Program (LEFDP) activities Wee Ones 3rd Tuesday of every month, 10:30am - Noon [year-round]
(free for children 0 - 3 yrs; $10 - $15 per family)
Mothers, fathers, grandparents, caretakers of any kind... bring the babe in your arms 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, piglets, and the many wild members of the Pajaro watershed. RSVP requested.
Art on the Farm Camp Three weeks to choose from: June 13th-17th, June 20th-24th, or July 11th-15th
all camps from 9am - 4pm daily ( click here for cost and scheduling info) We'll be engaging campers in creative expression among our 100 organic acres of fruits, vegetables, farm animals, and wild spaces. During the week campers will plant, harvest, and create in the kitchen and beyond; make cheese, make masks, print, paint, and sculpt with natural materials.
For questions about any LEFDP event or activities, contact Jessica at the LEFDP office: (831) 728-2032 or email her at lefeducation@baymoon.com.
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!)
April 16 - Sauerkraut, Kimchee and Kombucha May 7 - Cheese June 11 - Jam with Available Berries July 9 - Jam with Apricots and Berries August 13 - Pickles August 14 - Pickles August 20 - Tomatoes August 21 - Tomatoes (to sign up for any workshop, simply click on its name, above)
Contact Jordan if you have any questions:
jordan@happygirlkitchen.com
http://www.happygirlkitchen.com
Follow Happy Girl on Twitter! @happygirl_co
Community Farm Days and Events
this calendar was revised 7/4/11; please note changes
April 23rd - Sheep to Shawl April 27th - Community Night @ Saturn Cafe for LEFDP June 4th - Community Farm Day - U-pick strawberries June 18th - Summer Solstice Celebration July 30th - Community Farm Day - From Seed to Bread Aug 27th - Community Farm Day - U-pick tomatoes (our "Totally Tomatoes" day) Sept 10th - "Celebrating Generations of Farmers" farm-fresh food and wine pairing fundraiser for LEFDP [click on link for more info and to buy tickets!] Oct 22nd - Fall Harvest Festival and U-pick apples and pumpkins
"Cooking-from-your-box" classes
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. Medicinal Herb Walks/classes on the farm
April 2nd - Herbs of Live Earth May 14th - Herbal Basics of Stress Management June 25th - Herbal Preparations For more info, contact Darren Huckle at rootsofwellness@gmail.com or 831.334.5177 or visit his website at www.rootsofwellness.net
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