Please note: these instructions are for an older version of our software service, so the Store looks a little different than the pictures below. It will also be different if you are using a SmartDevice to access the Store.
Here is how the Choice Share works:
Each week, Farmer Tom will pre-fill the Shares with available items valued at an average of $25.00.
If you do not make any changes to your Share or put it on hold for the week, you will receive the pre-selected contents.
If you want to make changes to your Share – beginning Friday morning at 8:00 AM, you will be able to edit the contents of the Share to suit your needs. You can make edits to your Share until Monday morning at 11:00 AM for the upcoming week’s delivery.
During the hours listed above: Click here, or use the following address, to view and edit the pre-selected contents of your Share – http://www.farmigo.com/store/liveearthfarmchoice
You may need to use the orange Sign In to Start your Selection button in the upper right corner of the page.
You can also reach the place to edit share contents through your online account. Once logged in during the Friday – Monday hours, click on the Web Store link in the upper corner to see and edit share contents.
Here is what your “Share” will look like –
You can add items by either clicking the blue Add button or by changing the Qty of the item in the green box on the right. If the Add button is grayed out, it means there are no more of the particular item available.
The tabs at the top, just under “Available Now”, contain other items, like Preserves and Bulk quantities, that can be added to your Share.
To remove items from your Share, click on the X at the far right side of the item row in the green box.
Please note: there may be limits to how many of an item can be added – for instance, you may only be able to have a total of 2 bunches of carrots in your Share – if you try to add over the maximum number, the Qty will default back to the number it was before you attempted to add more.
Click on the “Details” link in the item to see the maximum order quantity. We also do our best to add any Crop Notes we can in the Details.
Once you edit your Share, the Checkout button at the bottom of the green box will become active –
If you do not edit the contents, you will receive the pre-selected items as your Share and there will be no need to use the Checkout button. You will only need to click the Checkout button if you edit the contents of your Share.
When you click the Checkout button, this is what you will see –
Be sure to click the box next to “I agree to the terms of Live Earth Farm Choice” to proceed by clicking on the Submit Order button.
Once you submit your changes a “Share Changes Confirmed” email will be sent to you through our CSA software. If you do not receive a confirmation email it means something happened and your changes were not properly saved. You will need to go back and re-edit your share contents.
No payment will need to be made at the time you save your changes since the total cost of your delivery – including all items added to your Share as well as any Options – will be deducted from the pre-paid credit balance in your account at the end of the delivery day. Here’s a link to info about Payment Terms: http://liveearthfarm.net/ongoing-membership-payment-plan/
Please follow our Pick-up Protocol at your Pick-up Location, where all Shares will be labeled with the names of the members they belong to.
Ingredients:
2 tablespoons olive oil
5 cups butternut squash, peeled and cut into cubes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, peeled and diced
5 cups broth of choice
¾ cup peanut butter
2 tablespoons tomato paste
¼ cup chopped cilantro
sea salt and freshly ground black pepper
1 serrano pepper, minced (optional)
Directions:
1. Heat oil in a saucepan over medium heat. Add butternut squash, seasonings, garlic, and onion; cook, stirring occasionally, until the onion starts to turn translucent.
2. Add the broth, peanut butter and tomato paste. Bring to a boil.
3. Reduce heat and simmer, covered, for 20 minutes, or until the squash is tender. Add cilantro and season with salt and pepper before serving.
Serves 6
Ingredients:
4 tablespoons unsalted butter
1½ pounds carrots, sliced
2 celery ribs, sliced (I use a couple of celery root slices, peeled and chopped instead of the celery for a nice texture)
1 small onion, diced
2 tablespoons grated fresh ginger
½ cup water
5 cups vegetable stock
¾ cup coconut milk
3 tablespoons maple syrup
1 cup heavy cream
sea salt and freshly ground pepper to taste
1 tablespoon dry, unsweetened coconut
Directions:
1. Heat butter in a 4-quart pot over medium heat. Add carrots, celery, onion, and ginger; cook until the vegetables are soft.
2. Add water and cook 3 more minutes. Add stock, coconut milk, and maple syrup.
3. Bring to a boil over medium-high heat then reduce heat to low and simmer for about 30 minutes.
4. Turn off the heat and puree the soup with a hand blender or blender. Add the cream, then season with salt and pepper to taste.
5. Bring soup back to a simmer.
6. Garnish with dry coconut before serving.
Serves 10
Ingredients:
1 onion, chopped
2 cups leeks, washed and sliced
8 ounces unpeeled potatoes, diced
3¾ cups vegetable stock
1 bay leaf
8 ounces broccoli florets
1½ cups frozen green peas
2-3 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper
sprigs of parsley to garnish
Directions:
1. Combine onions, leeks, potatoes, stock, and bay leaf in a large soup pot. Cover and bring to a boil; reduce heat and simmer, stirring occasionally, for 10 minutes.
2. Add broccoli and peas, cover and return to a boil, then lower the heat and simmer for another 10 minutes, stirring occasionally.
3. Set aside to cool slightly. Remove and discard the bay leaf. Puree the soup in a blender or food processor until smooth.
4. Add the parsley, season to taste, and process briefly. Return to the pot and reheat gently until piping hot. Ladle soup into bowls and garnish with parsley.
Serves 4-6
Ingredients:
Salad:
2 medium delicata squash
1 tablespoon olive oil
sea salt
4 heaping cups chopped dandelion greens (or mixed greens)
2/3 cup pomegranate seeds
1/3 cup pumpkin seeds
3-4 ounces feta cheese, crumbled
Maple-Balsamic Vinaigrette:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon real maple syrup
½ teaspoon Dijon mustard
freshly ground black pepper
Directions:
1. Preheat oven to 425 degrees. Wash the squash and scrape off any tough bits of skin with a knife then slice into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the rounds with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake on a baking sheet for 30 minutes or until the squash is tender and golden, flipping halfway.
2. In a medium skillet, over medium-low heat, toast the pumpkin seeds, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from the heat and place on a plate to cool.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard with a pinch of salt and pepper.
4. Once the squash has had a few minutes to cool, combine the dandelion leaves, pomegranate seeds, pumpkin seeds, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Serve 4-6
Ingredients:
4 yellow, orange and/or red bell peppers
½ cup whole wheat orzo
1 15-ounce can chickpeas
1 tablespoon olive oil
1 medium onion, chopped
6 ounces spinach, coarsely chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
¾ cup feta cheese, divided
¼ cup sun-dried tomatoes, (not oiled –packed)
1 tablespoon sherry vinegar or red wine vinegar
¼ teaspoon sea salt
Directions:
1. Halve the peppers lengthwise, through the stems, leaving stems attached. Remove seeds and white membrane.
2. Place the pepper cut-side down in a baking dish. Add ½ inch water and cover. Bake in a 375 degree oven for about 20 minutes, or until just tender. You want them to be a little firm. Let cool slightly, drain and set aside.
3. Meanwhile, bring a large saucepan of water to a boil. Add the orzo and cook, uncovered, until just tender, 8-10 minutes. Drain and rinse with cold water.
4. Mash the chickpeas into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large skillet over medium heat. Add the onion and cook, stirring until soft, about 4 minutes. Add the spinach and oregano and cook, stirring until the spinach is wilted, about 1 minute. Stir in the chickpeas, ¼ cup feta, tomatoes, vinegar, and salt; cook until heated through, about 1 minute.
6. Divide the filling among the pepper halves and sprinkle with the remaining ¼ cup feta. Serve immediately, or refrigerate until ready to use – they keep for 2 days, covered and refrigerated.
Servings 4
Ingredients:
1 butternut squash, cut in half and seeded; or 2-3 delicata squash cut in half and seeded
4 tablespoons olive oil
3 cloves garlic, thinly sliced
2 tablespoons butter
2 cups finely chopped onions
¼ cup sage, minced, plus more for garnish
1 tablespoon minced fresh thyme
¾ teaspoon sea salt
¾ teaspoon freshly ground pepper
1 cup polenta or fine-medium ground cornmeal
3 cups low sodium vegetable broth
6 ounces havarti cheese, cut into 1/2-inch thick pieces (or any cheese of your choice)
½ cup grated Parmesan cheese
Directions:
1. Preheat oven to 400 degrees.
2. Rub the flesh of the squash with the olive oil and scatter garlic inside. Roast the squash in a baking pan until the flesh is tender, but the sides are not collapsing, 20-30 minutes depending on the squash you are using – the butternut may take a little longer to roast.
3. Meanwhile, heat butter and remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onions, ¼ cup sage, and thyme; cook, stirring often, until the onions are just starting to brown, 5-7 minutes. Season with salt and pepper.
4. Add the polenta to the saucepan, stir to mix then whisk in the broth. Bring to a gentle boil. Reduce heat and simmer, whisking frequently, until cornmeal is tender, 10-15 minutes. Remove from heat, cool slightly then stir in the cheese.
5. If using butternut squash, when cool enough to handle scrape out a little of the flesh from the “neck” of the squash to create a larger cavity. Mash the flesh into a smooth puree and add it to the polenta, stirring well, before adding the cheese.
6. Spoon the polenta into the squash shells, then bake until the cheese is melted and the polenta is steaming hot, about 20 minutes. Serve garnished with sage, if desired.
Serves 8
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half or coconut milk
2 pounds potatoes, peeled (optional) and chopped
1 bay leaf
2 cups water
sea salt
Freshly ground pepper
2 cups chopped broccoli florets
1½ cups sharp cheddar cheese, shredded
croutons for topping
Directions:
1. Heat oil in a large pot over medium heat. Add onion and celery; cook stirring until softened, about 5 minutes. Add chicken broth, half-and-half or coconut milk, potatoes, bay leaf, 2 cups water, 1 teaspoon salt, and 1 teaspoon pepper. Bring to a boil.
2. Reduce heat to medium low and cook until potatoes are tender, about 10 minutes.
3. Meanwhile, season broccoli with salt and steam until crisp-tender, about 4 minutes.
4. When potatoes are tender, turn off the heat and remove the bay leaf from the soup. Puree soup with a handheld or upright blender (in batches), until smooth. Thin with water, if necessary. Return soup to a simmer over medium-low heat. Stir in broccoli and season with salt and pepper to taste.
5. Add the cheese and stir until melted. Ladle the soup into bowls and serve topped with croutons.
Serves 4
Ingredients:
1 medium eggplant, peeled, trimmed, and cut into four roughly 4-inch cubes
1½ teaspoons sea salt
2 bell peppers
2 small summer squash
¼ cup plus 1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
3 tomatoes
2 garlic, minced
2 tablespoons water
½ teaspoon sweetener
1 teaspoon cider vinegar
1 cup plain yogurt
Directions:
1. Sprinkle eggplant cubes with ½ teaspoon salt and set aside in a colander to drain for about ½ hour.
2. Preheat oven to 450 degrees.
3. Cut the bell peppers and zucchini into ¾-inch pieces. Rinse the eggplant and drain well. In a large roasting pan, combine the drained eggplant, bell peppers, zucchini, and ¼ cup olive oil, ½ teaspoon salt, and the black pepper and toss to coat everything well. Spread the vegetables evenly and roast for 1 hour, stirring every 15 minutes.
4. Meanwhile, cut the tomatoes in ½-inch cubes and set aside. In a saucepan, heat the remaining olive oil, stir in the garlic, and sauté on medium heat until fragrant, about 30 seconds. Add the tomatoes and cook until softened, 1-2 minutes. Stir in the water, sweetener, vinegar, and the remaining ½ teaspoon salt. Remove the tomato sauce from the heat.
5. When the vegetables are done roasting, layer them in the bottom of an un-oiled, shallow baking sheet or serving platter. Cover the vegetables with the tomato sauce and dollops of yogurt. Serve at room temperature or cold.
Serves 6
Ingredients:
3 tablespoons olive oil. divided
1 medium butternut squash, peeled and cubed
1½ cups chopped onions
½ cup chopped celery
½ cups chopped carrots
2 garlic cloves, minced
2 teaspoons green chilies, minced or ½-1 can of green chilies (the canned chilies are milder, but have a nice flavor that continues to develop in any leftover bisque)
6 cups chicken stock
sea salt
½ cup half-and-half or coconut milk
freshly ground black pepper
2 tablespoons sour cream or plain Greek yogurt
Directions:
1. Heat oven to 400 degrees.
2. Drizzle 1 tablespoon olive oil over cubed squash. Toss to coat then spread onto a parchment paper lined baking sheet and bake for 40 minutes until very tender. Let cool.
3. Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion, celery, and carrots. Saute for 10 minutes or until vegetables are just tender.
4. Add the garlic and chilies; sauté for 2 minutes. Add the squash cubes, then add the chicken stock and bring to a boil. Add salt. Reduce heat to low, cover and simmer for 30 minutes.
5. Turn off the heat. And while the soup is hot, puree with a hand blender or in batches with an upright blender.
6. Stir in half-and-half or coconut milk. Season with black pepper and add more salt if needed. Transfer bisque to bowls and top each serving with a dollop of sour cream or yogurt.
Serves 8