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"One, two, three, eyes on me!" a common, but not too common refrain during the wild farm rumpus that was Art on the Farm Camp.  On Friday we finished an amazing week of camp with 17 wonderful 6-12 year olds and 4 teen Leaders in Training. When the parents joined us on the farm on Friday afternoon we had lavender cookies, herb goat cheese, strawberry ice cream and blackberry sorbet all hand made by campers to share in thanks for a fabulously fun week. We sat in a circle with the campers on the inside and the parents surrounding them to share our favorite projects of the week and bask in the glory of completion. Vinegar pickles we made on the very first day were the overall favorite project of the week. The enthusiasm for this first project is probably due to the excitement of tasting hand harvested, cut, flavored and pickled creations. The unique labels they designed to mark their jars looked really great too!

Another favorite project was the Plaster of Paris masks we made Wednesday afternoon and Thursday morning. This project, which requires patience and lying still, falls at the perfect moment when the campers young bodies are well worn out from the first two and half days of planting, harvesting, making art and playing in the sun. They could not have spent another afternoon planting corn, beans, and squash with Farmer Tom, if the looks on their faces Tuesday afternoon were any indication.  The campers were delightedly tired after planting one whole "3 Sisters" bed just below the education barn in fields that last year held tomatoes, peppers and eggplant.  I hope they come back to visit the glory of this field in the fall, so they can appreciate the abundance that their cooperative work will yield.  We will definitely save some popcorn for next year's campers to enjoy!

We are running one more session of camp this summer July 16-20.  Some of our June campers are coming back for more fun and new projects.  A great portion of this year's campers knew well the farm fields and friends they made at last year's camp.  We are so pleased to be creating a tradition of work and play in fields and kitchen, bringing our campers a greater understanding of how to bring food from seed to table through loving effort.  There is still space in the July session, so don't hesitate to claim a space in this wonderful program. (If you need financial assistance, some is available. Please contact Grace, our new Education Program Coordinator, at lefeducation@baymoon.com).

And as I wrap this up, I will tantalize you with what is coming in the next newsletter... we will introduce you to Grace, a lovely, local lady who has graced us with her presence to run the many programs that make LEFDP great! We will also share more information about "Dig!" - our 4th annual farm fresh food in the fields fundraising event for LEFDP on September 22nd. Below is just a teaser about it. Stay tuned!

- Jessica Ridgeway, Director, Live Earth Farm Discovery Program

You can find more information about all of LEFDP's programs at www.liveearthfarm.net/learn.aspx or on our facebook page at www.facebook.com/LEFDP

for more information:
831-728-2032

Rebecca's Recipes
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Greeting to everyone on this glorious day! Have you been enjoying all the wonderful produce we have been receiving from the farm? Since the weather has been so nice I am wanting to eat lighter and am fixing lots of different salads. It is such a delight as a chef. I am in my element; it is a big "candy store" for me! My refrigerator is full of abundance just waiting for a new creation. I hope you are having as much fun as I am! This beautiful food is giving our precious bodies and cells a bounty of nutrition and vibrance. Savor these beautiful days filled with amazing gifts! Please let me know how you are feeling about the recipes. If you have any to share, course, suggestions are always welcome! Blessings and gratitude, 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.]
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First, here are some recipes I've run before which would be well made with what's in this week's boxes:

PAPAS BRAVAS (for potatoes)
CHOPPED MISO SALAD (uses Napa cabbage)
HEARTY GREENS IN CASHEW-CURRY SAUCE
ROASTED CARROT SOUP/PASTA SAUCE/DIP (I made this for the cooking class at Williams-Sonoma last Sunday and it was very popular. Garnish it with thinly sliced fresh basil from this week's box - yum!)

And then here are some new recipes:

SUMMER SQUASH CARPACCHIO with GREENS and LEMON VINAIGRETTE
Serves 12
Squash is low in calories and high in nutrients. Here, it presented in paper thin-slices. The lemon vinaigrette is cleansing and the ricotta cheese adds a tang and healthy fat to the salad, which is necessary for satiety.

4 medium squash, thinly sliced with a mandoline or sharp vegetable peeler
1 tsp. sea salt
1/4 c. lemon juice
1 tsp. honey or maple syrup
1/4 c. olive oil
sea salt and pepper tot taste
6 cups of lettuce greens, chopped to bite-size
3/4 c. sprouts of choice (optional)
1/2 ricotta salata cheese, coarsely chopped
6 whole nasturtium blossoms, for garnish, (optional)

1. place the sliced squash in a strainer over a bowl and toss with salt. Let sit, mixing the squash around once or twice, for about 20 minutes. When wilted, rinse under fresh water and place on a clean towel. Roll up the towel and gently squeeze the excess water from the zucchini.
2. Meanwhile, whisk together the lemon juice, honey, and olive oil. Season with salt and pepper. Taste and adjust flavors if necessary. Set aside. Whisk again before tossing the salad.
3. Place the squash in a medium bowl and and toss with 3-4 Tbs. of the vinaigrette. Set aside.
4. Combine the lettuce, 1/2 c. of the sprouts, and cheese in a large bowl. Toss with enough vinaigrette to lightly coat the greens.
5. Lay the squash slices on a large platter in 1 layer. Top with the salad mixture and garnish  with the remaining sprouts and nasturtiums.


BASIL BROCCOLI
Serves 4
This recipe comes from Rebecca Katz's cookbook "One Bite at a Time," which is a wonderful collection of brilliant recipes focused on people with cancer. It is an amazing health-supportive book with delicious recipes, full of flavor and color.

1 bunch broccoli
sea salt
2 Tbs. olive oil
1 Tbs. finely chopped garlic
pinch of red pepper flakes
1/2 c. diced tomatoes or red pepper
1 Tbs. fresh lemon juice
2 tsp. lemon zest
1/4 c. fresh basil, finely chopped

1. Bring a large pot of water to a boil. Cut the broccoli florets off the stalks, then peel the stems (if needed) and cut them into bite-sized pieces. Add a pinch of salt and the broccoli florets and stems to the pot of water and blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process. This will retain its lush green color.
2. Heat the oil in a saute pan over medium heat, then add the garlic and red pepper flakes and saute for 30 seconds, just until aromatic. Add the bell pepper or tomatoes and a pinch of salt and saute for an additional minute. Stir in the broccoli and 1/4 tsp. of salt and saute for 2 minutes; the broccoli should be firm. Gently stir in the lemon juice, lemon zest, and basil and serve immediately.


WARM SWISS CHARD and CHICKPEA SALAD with SUMAC
Serves 4
Sumac is a Middle Eastern spice with a pleasantly sour and rather astringent flavor, but without the sharpness of either vinegar or lemon juice. It is mixed with yogurt and herbs to make a light refreshing sauce. This spice was used by the Romans before lemons reached Europe for its fruity sourness. If you don't have sumac you can use any spice you like-curry goes well with this dish.

1 c. dried garbanzo beans (chickpeas)
1/2 c. olive oil
1 onion, cut into thin wedges
2 tomatoes
1 tsp. sweetener of choice
1/4 tsp. cinnamon
2 cloves garlic, chopped
3 bunches chard
3 Tbs. fresh chopped mint
2-3 Tbs. fresh lemon juice
1 1/2 Tbs. ground sumac

1. Put chickpeas in a large bowl with water and soak overnight. Drain and place in a large sauce pan. Cover with water and bring to a boil, then simmer, covered, for about 1 3/4 hours. Drain when tender and set aside.
2. Heat the oil in a large heavy-bottomed frying pan, add the onion and cook on low heat about 5 minutes or until softened and starting to turn brown.
3. Cut the tomatoes in half and scrape out the seeds with a teaspoon, then dice the flesh. Add the tomato flesh to the onions with the sweetener, cinnamon, and garlic. Cook for 2-3 minutes or until softened.
4. Wash the chard and pat dry. Trim the stems and finely shred the leaves.
5. Add to the tomato mixture with the chickpeas and cook 3-4 minutes until the chard starts to wilt. Add the mint, lemon juice, and sumac. Season and cook for 1 minute. Serve immediately.

NEW LEAF'S OWN BEET BURGERS
Thanks New leaf for this yummy, healthy recipe - I love it! Hope you all enjoy too!

2 c. beets, grated
1 1/2 c. quinoa, cooked and cooled
3/4 c. toasted sunflower seeds
1/2 c. onion, minced
1/2 c. flour of choice
1/2 c. bread crumbs
1/2 c. olive oil
3 Tbs. parsley minced
4 cloves
garlic minced
3 Tbs. Tamari
1/4 tsp. cayenne
1/2 lb. garnet yams, steamed and cooled (I use the purple potatoes instead of the yams)
sea salt to taste

1. Peel the yams  (you don't need to peel the potatoes). Combine all the ingredients and mix well. Press tightly into uniform patties. Bake at 350 degrees  on parchment lined sheet pan in a preheated oven for 20 minutes, until golden brown.

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