CARETAKER FARM NEWSLETTER Monday, July 4th, 2005

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Date: Mon, 04 Jul 2005 21:12:41 -0400
From: Elizabeth Smith <elizabeth@caretakerfarm.org>

CARETAKER FARM NEWSLETTER
Monday, July 4th, 2005 / Week # 5

NEW: Chard, Fennel and Kohlrabi

ALSO: Arugula, Beets and Greens, Collard Greens, Pok Choi, Sweet Turnips and
Greens, White Icicle and Easter Egg Radishes, Red leaf, Romaine and Winter
Density Lettuces.

PYO HERBS: New: Basil- note- It is important top pick the center or
flowering stem to encourage the bushing out of the plants. Also: Cilantro
and Dill, Thyme, Tarragon, Oregano, Chives and Lovage.

PYO: Unlimited Edible-pod Peas - Remember: FFPP "Full, Fat Pea Pods"

PYO Flowers - Bring your own scissors and a water container for the trip
home. (A milk jug works well, leaving the handle, cutting out a big
opening.) (Parents: Please help your children make careful cuts with
scissors to to avoid damaging the plants.)

WEEKLY WORKERS:
Tuesday,July 5th
Harvest helper:
8-10:00 A.M.- Lee Venolia
Picking Assistance
12:00-1:00 Kristine Taylor (Saddle hoe work)
Distribution Workers:
1-2 open
2-3 Bev Hamilton
3-4 Sylvia Thompson
4-5 Carlene Kincaid
5-6 Karen Kowitz

Friday, July 8th
Harvest helpers:
8-10:00 A.M.- open
Picking Assistance:
12:00-1:00 open
Distribution Workers:
1-2 Marlene Walt
2-3 Erica Forrest
3-4 Erica Forrest
4-5 Zelda Stern
5-6 Tora Huntington

Saturday, July 9th
Harvest helpers:
6:15-7:30 Peter Stoll
Distribution Workers:
8-9 Robin Malloy
9-10 Robin Malloy
10-11 Karen Bucky
11-12 Karen Kowitz

SAM¹S REFLECTIONS: Epigram and vision for Caretaker Farm
May Caretaker Farm always be an inclusive community that opens us to
life-enhancing communion with others of our kind, and of other-kind as well.
-

What is an organic farm? Properly speaking, an organic farm is not one that
uses certain methods and substances and avoids others; rather, in the words
of Wendell Berry, ³it is a farm whose structure is formed in imitation of
the structure of a natural system that has the integrity, the independence
and the benign dependence of an organism.²

What, perhaps, qualifies Caretaker Farm for Berry¹s definition is that it is
designed to recognize the servant role of its farmers in relation to
Other-kind (such as chickens, cows, sheep, pigs, birds, bears, native plants
and the countless creatures of the soil) and the overall integrity of the
system. And while the farm must be guided by the needs of both its
social/human and natural communities, it always gives a preferential option
to the latter in order to sustain the former. (Next week I¹ll follow-up on
the theme with a word on the farm¹s earthworm communities and the keeping of
the integrity of the beds that they and the vegetables inhabit.)

Fennel Recipes

Fennel, Beet and Orange Salad with Olives A farm member passed this on- "I
thought I didn¹t like fennel ­ but this was delicious" from "Bon Appetit"
Found in Email w.w.w. Epicurious Food: Recipe File)

Two cooked beets, cooled and cut into rounds. One fennel bulb, trimmed
(fronds reserved), halved lengthwise, thinly sliced crosswise. One navel
orange, peeled and cut into rounds, 1/4 Cup halved, pitted Kalamata olives.
Dressing: tsp. grated orange peel, 1 tsp. Dijon Mustard, 1/4 tsp. fennel
seeds, crushed, 2 TBS Balsamic Vinegar, 1/4 C of olive oil. Salt and pepper.
Place fennel slices in a bowl. Toss with the Dressing. Alternate overlapping
beet and orange slices around the edge of a platter. Spoon the fennel slices
into the center, sprinkle with olives. Drizzle remaining dressing over beets
and oranges. Crop fronds and sprinkle over salad

Fennel with Parmesan Cheese
Elizabeth David, Mediterranean Food
Cut the fennel root-stems, outer leaves discarded, in half and throw them
into boiling water. When they are tender (about 20 minutes) arrange them
in a buttered fireproof dish, spread grated Parmesan and breadcrumbs on
the top and put them in the over until the cheese has melted.

Fast Sauté of Fennel and Mushrooms Marian Morash, Victory Garden Cookbook
1 large fennel bulb with leaves
LB whole mushrooms
3 TB butter
1 TB oil
Salt and freshly ground pepper
Wash and trim fennel, then quarter and thinly slice bulb, discarding core;
You should have 2 -3 cups sliced fennel. Mince cup leaves and set aside.
Slice mushrooms the same thickness as fennel. Heat 1 TB butter and the
oil, and when foamy, add mushrooms and cook over medium-high heat until
browned, about 3 minutes; remove and set aside. Add remaining butter and
fennel to pan, and cook over medium heat until fennel is softened but
still crunchy. Add mushrooms and stir together for a moment. Season with
salt and pepper and stir in minced fennel leaves. (Serves 4).

Fennel with Parmesan Cheese
Elizabeth David, Mediterranean Food

Cut the fennel root-stems, outer leaves discarded, in half and throw them
into boiling water. When they are tender (about 20 minutes) arrange them
in a buttered fireproof dish, spread grated Parmesan and breadcrumbs on
the top and put them in the over until the cheese has melted.