Discover This!

Every Thursday, Wavecrest, Santa Cruz Montessori Junior High attends the farm and becomes immersed in the daily rhythm. They are learning the various task and the hard work it takes to get food from the field to our forks. Here is some of what they have accomplished at the farm thus far:

Field Studies
In Field Studies we really get down in the dirt, pulling weeds and readying the land for new crops. We’re growing a multitude of beets and carrots, turning up the old pumpkin plants that grew, working compost into the soil, and sowing the tiny seeds for a bountiful harvest.
Field Studies has taught us how to take care of the bee boxes, and how necessary honeybees are to the local ecology. The farm is a beautiful place that is full of life and learning. It’s truly incredible.
-Grace Garbacz

 Micro Economy
Micro Economy recently canned tomatoes at the farm. It was a new and good experience for our group since many people had never canned before. We got to boil the tomatoes, peel them, and jar them. We ended up canning 80 pounds! We also started our own micro economy farm stand. This is where we sell produce from the farm at our own school. We get to pick the produce, wash it, and prepare it for market. We also talked about how to find profits, costs, and wholesale prices. This could benefit us in working with money, at a store, bank, or restaurant in the future.
-Natalia Grossman

 Health and Wellness
Health and Wellness is important because it teaches us important aspects of the kitchen. Another enthralling experience we receive is going to YCC and learning about and helping with the young children. In Health and Wellness, we also get a chance to take leadership in planning and preparing the meals. Each meal we prepare is planned by the students- from creating the shopping list to making the dessert. We also incorporate food from the farm as often as possible, which adds fresh and healthy ingredients to every meal.
-Sachi Nishikata

 Art
At Live Earth Farm, the art group has worked on two different projects. The first consisted of helping the farm with thank you notes for their fundraiser. Each note was attached to a string, was hot glued to a pot containing a native grass. The thank you note invited them to plant and nurture the drought resistant plant. The second is working with our guide, Noel, to create an artistic alter for the Dia de Los Muertos (The Day of the Dead). The group broke up into teams, each working on a different part of the alter. Some made paper marigolds, paper mache fruit, papel picado, and drawings of los angelitos.
-Kiera Andrea

Autumn is upon us, and I am seeing shades of orange and red everywhere I go-many in the form of pumpkins and winter squash. We finally harvested the majority of our squash and pumpkins and now its time to cook up those quintessential fall dishes. I have made pumpkin bread, pumpkin pancakes, squash and apples, pumpkin puree, and the list goes on. But one of my more recent dishes was a new experiment-a twist on a comforting classic. This butternut squash mac and cheese is perfect for those cool fall nights and is a bit healthier without losing any of the creamy richness, the reason we all love mac and cheese.

naturallyella.com

Butternut Squash Mac and Cheese

Ingredients:
2 cups of butternut squash puree (any winter squash or pumpkin would taste delicious)
1 ½ Tablespoon butter
1 ½ Tablespoon flour
3/4 cup whole milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
½ teaspoon cinnamon (optional)
1 cup of cheddar cheese
1 pound of whole wheat penne pasta

 Directions:

1. Peel and chop butternut squash. Toss with some olive oil, salt and pepper and roast at 400°F for 30 minutes.
2. While squash is roasting, bring a pot of water to a boil, add pasta and cook til tender.
3. Once squash is cooked through and cooled slightly, place in a blender or food processer and pulse until it’s smooth.
4. In a medium saucepan, heat butter over medium-low heat until melted. Whisk in flour and cook for a minute. Continue whisking while slowly adding the milk. Next add in salt, pepper, nutmeg, and cinnamon. Allow mixture to thicken slightly. Add the squash puree and whisk until it is completely incorporated. Lastly add the cheese and whisk until melted.
5. Combine squash mixture to pasta and serve

*If you wanted to make this even healthier, you could try adding some sautéed spinach or kale, or any other delicious fall veggies.

This recipe is adapted from Naturally Ella Blog

Fall has arrived and schools are back in session. Which means we are busy but very excited to be connecting with so many young individuals. In the midst of our hectic tour season, we appreciate the regular visits from Wavecrest, the Santa Cruz Montessori Junior High. The familiar faces we see every Thursday make the chaotic week feel a bit more balanced. The Wavecrest students are learning about the diversity of jobs on the farm. With that comes a newfound appreciation for what you buy and eat, and how it gets from the field to your fork. We are able to share that appreciation with a meal every Thursday. We enjoy a delicious spread that has been prepared from foods everyone labored around. And to me, that is one of the best moments in life.

Each week the students are taking strides in their focus groups. They are finding the rhythm of the farm and doing great work.  In the ‘Field Studies’ group, students work the land amending garden beds and field rows, preparing the land for new crops that will be made into delicious lunches in a few months. The extra hands are a grateful gift, making work light and quick.

In the ‘Micro Economy’ group, students harvest crops for the school farm stand. It is an exciting process learning how to harvest properly and getting the food ready for market. The students determine the price and are watching their profit grow week to week. They have also created some of their own products for market through preserving farm fruit and vegetables.

The ‘Art’ group has been busy constructing magnets inspired by birds as well as prayer flags for a school celebration. They were also instrumental in helping the Discovery Program with preparations for the fall fundraiser, creating beautiful thank you gifts for our guests.  I look forward to seeing what inspiration the farm and surrounding nature provides, and the different types of media used to express their creativity.

All the while, each week, ‘Health and Wellness’ students labor away at harvesting and preparing delicious vegetarian and vegan meals for the whole class to enjoy. The wholesome meals are thought up, planned out and executed by the students themselves. We have had fresh tomato and vegetable soup, twice baked potatoes, a hearty kale and carrot salad with avocado dressing, and apple crisp to name a few dishes.

Together, these students are learning the diversity of farm jobs and energy it takes to get food to our plates.  Every visit, they learn to be stewards of the land and develop a respect for nature and how it provides for us. They have become a part of the Live Earth Farm community, where understanding the origins of our food, ties us all together.

“Every leaf speaks bliss to me, fluttering from the autumn tree.” – Emily Bronte

Local Volunteers Encouraged to Participate in Largest National Day of Community Service, Opportunities for All to Get Involved

Watsonville, CA, October 25, 2014 – The Live Earth Farm Discovery Program, a farm-based nutrition and environmental education organization, today announced plans to celebrate Make A Difference Day, the largest national day of community service. For more than two decades, USA WEEKEND and Points of Light have joined together to bring you Make A Difference Day, which is celebrated annually on the fourth Saturday in October. This national day of community service connects people with opportunities to serve, increases the strength of communities and promotes civic engagement.

Through Make a Difference Day, The Live Earth Farm Discovery Program is joining hundreds of other organizations around the country that are engaging their community in service.

This year the Live Earth Farm Discovery Program is incorporating Make a Difference Day volunteers into the Annual Pumpkin Patch and Apple Bash Harvest Festival. This community event at Live Earth Farm in Watsonville provides farm-based fun and learning for the whole family and is open to the public. The event features live music, a local artisanal marketplace with Penny Ice Cream, Hey Honey Lemonade, True Story Sausages, and Lagunitas, Brewing Company beer. The community can participate in hands-on field to fork activities including a cob oven baking workshop, cider pressing, face-painting, tractor rides, a pie contest and the biggest, most local potluck event in Santa Cruz County. Through this event and the Live Earth Farm Discovery Programs local children and families learn to take care of themselves, their communities and the environment through good food. “Local food networks support personal health, environmental sustainability and a strong economy. Volunteering with the Live Earth Farm Discovery Program on Make a Difference Day teaches families to participate in local food networks.”

Points of Light leads thousands of projects each year from coast to coast involving corporations, communities, nonprofit organizations, entire states and individuals. The nationwide undertaking includes revitalizing community centers, rehabilitating parks, improving low-income homes, creating community art projects, mentoring, serving meals, developing community gardens and much more.

“Make A Difference Day has become an enduring tradition that brings people together, across differences, to help solve community problems,” said Tracy Hoover, president of Points of Light. “With projects throughout the country, it’s a great opportunity to start volunteering or, if you already volunteer, it’s a great time to invite a friend to join you.”

Make A Difference Day is supported by Newman’s Own, which provides $10,000 awards to 10 volunteer efforts recognized as national Make A Difference Day honorees. In addition, three communities will be awarded $10,000 each from Newman’s Own in recognition of their Make A Difference Day good deeds. One past national honoree will receive the Encore Award of $10,000 from the Gannett Foundation.

This year, the Discovery Program is delighted to partner with Monterey Peninsula Foundation through the Charity Match program to maximize our fundraising efforts! Monterey Peninsula Foundation Charity Match (formerly known as Birdies for Charity) is a unique way for nonprofits to raise more funds to serve their charitable mission.

Since the program began seven years ago, Charity Match has helped local nonprofit organizations and schools raise over $4 million.

This year’s program runs from November 3 through February 27.

Make a donation to the Discovery Program and it will be matched 20%. Donations are tax deductible to the extent allowed by law.

Donations can be made at: https://events.r2it.com/birdies/r.aspx?site=MontereyPeninsulaFoundation&charity=LEFDP.

or by check:

• remit to: Monterey Peninsula Foundation
• send to: LEFDP, PO Box 3490, Freedom, CA 95019

After some very warm days, the fog descended early on this Saturday afternoon at Live Earth Farm. All those little adjustments made the day before so that  guests would not have to stare into the sun were for naught on this almost cool, foggy afternoon.

We began with appetizers under the oaks: Tomato consume paired with Alfaro Family Vineyards and Winery Rose of Pinto Noir, Croation calamari and greens on polenta, with Storrs Winery and Vineyards Chardonnay and for the first time ever in the history of the Discovery Program’s dinners on the farm, beer. We sipped Santa Cruz Ale Works Hefeweisen to be exact, with a delicious salsa verde and tortilla chips. The silent auction was bigger and prettier than ever, laid out on redwood apricot drying trays that were salvaged from the old barn.

The guests, who could tear themselves away from the appetizers and drinks, enjoyed a photography wall. On one side a black and white historical display of the diversity of farmers who have worked the Pajaro Valley generously provided by the Pajaro Valley Historical Association and beautiful full color photographs of the LEF Discovery Students from the past year. On the other side there was a fun photo booth complete with costume accessories. The folky tunes by The Shapes created a pleasant atmosphere with their guitar strumming, beautiful harmonies and conscious lyrics.

With a very old Newton Pippin apple tree in the middle of our circle we gathered for the blessing by Norma Cordova in more of a clump than a circle this year. This tradition of giving thanks warmed our hearts and Chef Jonathan Miller took care of warming our bellies. Expertly lead by Chef Andrea Mollenaur of Lifestyle Culinary Arts and served by teen volunteers from Santa Cruz ROP and The Teen Kitchen Project, the first course was a slightly spicy, savory Caldo Verde made in the Portuguese tradition with Corralitos Meat Market Linguica. This with Companion Bakeshop Bread and Belle Farms Olive Oil and paired with Birichino’s 2012 Besson Vineyard Old Vine Grenache was a meal in and of itself, but it was just the beginning.

The table was set with grey linens, turquoise napkins, orange candles, a variety of mismatched plates, and mason jar water glasses. In the center of each stood a native plant generously provided by Sierra Azul Nursery and Gardens, surrounded by succulents, arranged by Bloemster in tin cans jazzed up with burlap and lace. At each place sat a little coir pot full of native grasses, wrapped in turquoise, orange and lime green ribbon and sporting a thank you card and planting directions made by Santa Cruz Montessori Wavecrest students.

John Kegebein of the Agricultural History Project took the stage to share a bit of the Pajaro Valley story of diversity in farming, while the vibrant green salad, a nod to Japanese farmers, featuring broccoli, green beans and peas topped with sesame dressing landed on the tables. The 2010 Cima Collina Riesling was a lovely touch alongside the salad. The Entrée of Morris Grassfed Beef Short Ribs prepared in the Chinese tradition was gorgeous and complexly delicious atop its bed of Chinese black rice and sautéed greens and paired with Zayante Vineyards 2010 Syrah.

Just before the sun set behind the oak tree lined cow pasture, we took a brief pause from devouring all of this delicious food for some live auction fun and then to hear a heart warming story about a teen who turned his work with Food What and The Discovery Program into a meaningful job at Live Earth Farm. As we opened our hearts and our wallets, the dusk darkened and the canopy of incandescent globe lights brightened, the dessert landed on our tables. It had only been a short interlude, but it was just enough time to wet our pallettes before we enjoyed Companion Bakeshop Apple and Strawberry Rhubarb Pies with Penny Ice Creamery Tahitian Vanilla Bean Ice Cream.

Full of good wine, excellent food, and the joy of sharing and supporting the good work of the Live Earth Farm Discovery Program we made our way along a candle lit farm road to the fire circle, where we met up with happily satiated children singing along with Doug Dirt and Airy Larry to Banana Slug String Band tunes reminding us why it all matters, because “dirt made my lunch.” Thank you to all of the people, the farmers, the artisans, the vintners, the ranchers, the mothers, the fathers, the teachers, the children, the businesses who made this great community effort a beautiful and successful celebration.

We could not have done it without our sponsors. Our special thanks to Lakeside Organic Gardens, Camphill Communities California, Staff of Life, Awesome Organics, Santa Cruz County Bank, Scurich Insurance Services, Coke Farm, Pajaro Valley Irrigation, Bulterman Electric, Chris & Linda VanHook, Richard and Carolyn Beahrs, J.E.Farms Inc.

Celebrate the Harvest at Live Earth Farm on October 25^th, from 2pm to dark. The Live Earth Farm Discovery Program hosts this family friendly farm event to promote healthy food choices for the body, the community and the environment. The event will feature apple picking, pumpkin decorating, a pie contest, face painting, tractor rides, apple cider pressing, a tomato canning workshop, Family yoga with Luma, a local artisan goods marketplace including Penny Ice Creamery, and a potluck around the bonfire with live musical accompaniment. Celebrate the harvest on your local, organic farm.

Watsonville, CA, October 2, 2014 – On October 25^th, 2014 The Live Earth Farm Discovery Program invites the community to celebrate the harvest at the annual Harvest Festival. This event is the culmination of the fall tour season, welcoming students back to the farm with their families. Open to the public, LEFDP celebrates the harvest with loads of family friendly fun including tractor rides, face painting, a potluck, live music, local beer and sausages, a pie contest, apple cider making, tomato canning, and lots of local treats by folks like Penny Ice Creamery, and Hey Honey Lemonade.

Recently, I overheard a parent of young kids reflecting on their u-pick experience at Live Earth Farm. “What struck me,” he said, “was how we picked down the whole row and looking back we barely made a dent.” This parent learned an important lesson about the true value of agricultural labor, a lesson that translates into real appreciation of the food that makes it to our dining tables and the efforts and resources is takes to get it there. About 300 people of all ages will get the chance to appreciate and celebrate the food on our plates at the 2014 LEF Discovery Program Harvest Festival.

Through LEFDP’s programs local, under served youth build confidence in learning to be active caretakers of themselves, their community and their environment. This is why the Live Earth Farm Discovery Program hosts three farm events a year for the community, to provide farm programming for all local families.

Sponsorship and volunteer opportunities are available, as well as tickets on our website. http://liveearthfarm.net/harvest-festival-2014/

On Saturday Evening we celebrated the Live Earth Farm Discovery Program and thanks to more than 150 friends, volunteers, sponsors, and donors we raised over $30,000 to support farm-based nutrition education in the Pajaro Valley and beyond!

What made the evening truly brilliant was, in addition to the generous financial support we received, the generosity of spirit demonstrated by friends and families, who gave of themselves to make this year’s beautiful dinner on the farm a fun and delicious experience. From historians to farmers, bankers, and techies, from toddlers to teens, lifers to newbies, big businesses and small, all can be counted among those supporting our mission to improve personal, community and environmental health through growing and preparing farm fresh food. So many people are becoming invested members of our growing community, and we are grateful.

As we fall towards the season of giving thanks, I am thankful to be able to provide farming education that leads to employed teenagers with meaningful work, responsible consumers who understand the impact of their food choices, and a community who appreciates the hard work it takes to get healthy foods to our plates.

We are profoundly appreciative to all who joined us and contributed to make Saturday such a special event.

If, by chance, you were unable to attend and would like to contribute, please click the “donate” link below. It only costs about $1o to get one more child to the farm.

A really big thank you to our sponsors of all kinds, chefs, service crew, auction donors, wine donors, food donors, sponsors and EVERYONE who make it possible!

Camphill Communities California, Staff of Life, Karen & Stephen Harrington, Awesum Organics, Santa Cruz County Bank, Scurich Insurance Services, Coke Farm, Pajaro Valley Irrigation, Inc., Bulterman Electric, Chris & Linda Van Hook, J.E. Farms Inc, Chef Jonathan Miller, Morris Grassfed, Belle Farms, Summer Meadows Farm, Andrea Mollenaur, Teen Kitchen Project, Santa Cruz ROP Culinary, Companion Bakeshop, Then Penny Ice Creamery, Alfaro Family Vineyards & Winery, Birichino, Cima Collina, Storrs Winery, Zayante Vineyards, Sierra Azul, San Lorenzo, Bloemster, KUSP, Edible Monterey Bay, and Community Printers.

As well as our Auction Donors, Alfaro Family Vineyards & Winery, Annie Glass, BB Hill Farm, Belmont Training Stables, Banana Slug String Band, Bi-Rite Market, The Broz Family, Cafe Cruz, Discretion Brewing, Disneyland, Dream Inn, Dorothy Rafferty, el Salchichero, Gilroy Gardens, Gizdich Ranch, Happy Girl Kitchen Co., Happy Hollow Park & Zoo, Hope Suchsland, J. Lohr Vineyards, Janice Block, Karen Harrington, Kayak Connection, Krista Young, Kristine Albrecht, Live Earth Farm, Lundberg Studios, Manuel’s Mexican Restaurant, Mission Hill Creamery, Nicole Pullman Quilts, Norma Cordova, Pacific Edge, Palace Art & Office, Roaring Camp Railroads, S. Martinellis, Savannah Chanelle Vineyards, Shadowbrook/Crow’s Nest, Tea House Spa, Toadal Fitness, Valencia Creek Farm, Way of Life, Well Within Spa, Yoga Center Santa Cruz

A few weeks ago, I was getting ready to head off to the east coast for vacation, when I realized that I had an abundance of veggies in my fridge- something that frequently occurs during these summer months. I have a difficult time seeing food go to waste, and I couldn’t bear seeing the bounty end up as compost. In these moments, when I have a mound of veggies to use up, I either make a frittata or soup. So soup it became.

This light and bright soup captures so many of summertime’s flavors and is perfect for a light lunch. Make it a more substantial meal by adding cooked pasta, or serve it over quinoa. This soup also freezes well. I divided it up into single portions before I left, and it was wonderful having a good meal ready when I returned home.

Serves 6

Ingredients

2 Tablespoons olive oil

1 medium onion or 4 leeks, diced

3 medium carrot, chopped

3 stalks of celery, chopped

2 small zucchinis, diced

2 small summer squash, diced

2 ears of sweet corn, cut from the cob

Half a cabbage, sliced

1 c. green beans, cut in half

4 medium tomatoes, diced

2 large potatoes, diced

2 quarts chicken stock

1 tsp. dried oregano

1 bay leaf

1 TBS. fresh basil

½ TBS. fresh thyme

3 cloves of garlic

Salt

Pepper

1 can of chickpeas, rinsed and drained (or cannellini, kidney, navy, whatever you have in your pantry)

Directions

Heat olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, and a pinch of salt. Cook until the vegetables are soft and onions are translucent, about 10 minutes. Add garlic and cook for a minute. Add potatoes, green beans, corn, squash, zucchini, and tomatoes. Continue to cook, stirring occasionally, for about 7 minutes. Add stock, increase heat, and bring to a simmer. Once simmering, add cabbage, herbs, and chickpeas. Reduce heat to low, and let vegetables cook until tender, approximately 25-30 minutes.  I like to serve mine with some parmesan grated over top and a piece of good, crusty bread. Enjoy!