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So far Administrative Assistant has created 15 blog entries.

Baked Parsnip Fries!

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Parsnips are in abundance during winter months. They are sweet and nutritious but, unlike carrots, need to be cooked. Baking is a quick and easy way to make a warming winter treat from a delicious root! Ingredients: Parsnips Salt Olive Oil Seasonings (Curry is a delicious addition! ) Instructions: Preheat oven to 45o degrees. Slice

  • Membrillo (Quince Jam)

Fall Recipe For Membrillo (Quince Marmelade)

Membrillo is a semi-solid jam made from quince. Quince are related to pears and apples, but have a fruity taste similar to a guava. Membrillo makes a delicious addition to cheese and crackers or butter and toast. Ingredients 4 lbs of Quince 4 cups of sugar Instructions Clean the quince and peel the skin. Set

Harvest Festival Around the Corner! Saturday October 20th!

Join us for our annual Harvest Festival, fun on the farm for the whole family! Activities include: Tractor Rides, Apple Cider Pressing, Pumpkin and Face Painting, Squash bowling, and apple baseball! Delicious Food from Penny Ice Cream, Hidden Fortress Coffee, Pajaro Pastures, Companion Bakeshop, Live Earth Farm and more! Workshops with Musical Me, Luma Yoga,

Keep an Eye out for our Fall Culinary Series – Sobremesa- Oct. 28 – Dec. 2!

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Sobremesa: (n) Table talk, the ritual of gathering around food and the culture of conversation and mutual enjoyment that ensues... A 2018 Fall Culinary series by Farm Discovery at Live Earth Farm in collaboration with Live Earth Farm, Bruxo, Colectivo Felix, Ritual Kitchen, State Street Honey, Kin & Kitchen. Join us at Farm Discovery on

Chavela Recipe

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We made Chavelas this Saturday and Sunday at the Live Earth Farmstand during the annual Blackberry, tomato, pepper U-Pick! Chavelas are a beautifully red, seasonal, refreshing drink with a kick to it. Here is our Farm Discovery Chavela recipe (a mix of a few recipes out there) for a spicy and refreshing seasonal brew! Add

Summer & Fall Tour & Workshop Series

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This summer & fall farm discovery invites you to join us for our Sunday tour & workshop series: Through the Eyes of a Farmer! One Sunday a month we will lead an organic farm tour, seasonal farm harvest, and workshop (topics of the workshop range on how we can creatively enjoy summer and fall bounty)!

Beekeeping Workshop & Organic Farm Tour July 7th

Saturday, July 7th 10am-12:30PM Join us at Farm Discovery for a Family-friendly introductory lesson on beekeeping, for people with little to no knowledge of bees, after a leisurely tour of Farm Discovery's land, with fresh coffee and pastries from Companion Bakeshop and a visit with our goats and baby chicks. Emily Bondor of Santa Cruz

Pasta Primavera with Peas and Prawns

One of my favorite spring foods are freshly shucked English Peas. The shucking itself can take some time, but I like to split the work with a friend and chat while keeping our hands busy. Despite the work, fresh peas are so worth the effort for their sweet, juicy, bright flavor. As with most Pasta

Cauliflower Cheese Gratin

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This tasty dish is a cauliflower based gratin - it will be a crowd pleaser! Great as a side dish. Ingredients: 1 Cauliflower (or Romanesco) 4 Tbs Butter 4 Tbs Flour 1 Tsp Mustard Powder 2 Cups of Milk 1.5 Cups of grated Cheese Salt & Pepper to taste  1/2 Cup of fresh Breadcrumbs (optional)

Persimmon Pudding

What a delectable treat for a winter day! This recipe uses Hachiya persimmons, which are best for baking. If you aren't quite ready to bake, but your persimmons are getting soft, freeze the fruit for use later. If you do this, remember to remove fruit for thawing one day before baking. Ingredients: 4-6 mushed up Hachiya