From the Farm
We've started to set up the nursery for the next season. We prepared a larger area that will be surrounded by more straw bales and fence (high enough to scare the chickens away). We also have plans to build a working shed for shade to replace the canopy cover. The nursery will house all the transplants we are growing and this year also the tomatoes and pole beans along the straw bales.

Our hens are noticing that the days are a getting longer and have started laying 3 eggs every once in a while.

A new class of Third Way students from Denver started to come last week with their teacher George Hemingway. George was fullback on CU's national championship team in the 90's They come every Monday and Wednesday morning for the semester. And a group of St. John's University students from Minnesota came for a visit on January 6th and helped with fermenting vegetables, clean up and processing the last of the squash.

Ursula has left for her visit to Germany to visit her family and friends. She will return February 9th.



Fermented Vegetables Class
Ursula will be offering a class in Fermented Vegetables on February 21st from 9 am - noon at the farm. You will learn how to make the veggies, what happens during the fermentation and what to do with the end product. She will limit the class to 6 people, so it is first come, first served. Class fee $25 and please bring 2 quart size wide mouth jars with you. Please send a note that you want to attend to Tina (tina_tyg@hotmail.com) and send a check to the farm when you get confirmed.



In the Share
Napa Cabbage, Sugar Hat Lettuce, Onion, Carrots, Potatoes, Sour Vegetables, Turnips & Beets.
Some of you might wonder why we don't wash our root vegetables. They store better, here and in your refrigerator and they keep their flavor better.



Lawrence's Corner
Can the blessing of our economic crisis reach into our hearts? What is it telling me? In the chapter "Technology with a Human Face" out of E.F. Schumacher's book "SMALL IS BEAUTIFUL, Economics as if People Mattered". Schumacher writes, "As Gandhi said, the poor of the world cannot be helped my mass production, only by production of masses. The system of mass production, based on sophisticated, highly capital-intensive, high energy-input dependent, and human labor-saving technology, presupposes that you are already rich, for a great deal of capital investment is needed to establish one single work place. The system of production by the masses mobilizes the priceless resources which are possessed by all human beings, their clever brains and skillful hands, and supports them with first-class tools. The technology of mass production is in inherently violent, ecologically damaging, self-defeating in terms of non-renewable resources, and stultifying for the human person. The technology of production by the masses, making use of the best of modern knowledge and experience, is conducive to decentralization, compatible with the laws of ecology, gentle in its use of scarce resources, and designed to serve the human person instead of making him the servant of machines. I have named it intermediate technology to signify that it is vastly superior to the primitive technology of bygone ages but at the same time much simpler, cheaper and freer than the super- technology of the rich."

We all as individuals, together can make a difference. Here are more awesome people saying awesome things:

On democracynow.org:
1/1/09 An interview with Legendary Folk and Musician, Activist Utah Phillips
1/2/09 Howard Zinn's speach "War and Social Justice"

Howard Zinn's book "A People's History of the United States"
Dr. David Korten's book "The Great Turning: From Empire to Earth Community"
Gary Lamb's Essay "Transformation of the Competitive Market & Capitalism: The Necessity of the 21st Century" in the Magazine Biodynamics, Fall of 2008



Recipe from allrecipes.com
Crispy Turnip 'Fries'

"My daughters and I are on a low-carb diet and were looking for something to curb our 'French fry' cravings. I've heard that turnips can be made into some great 'fries.' I experimented with it and came up with this. You can add whatever spices you'd like."

Prep. time - 25 Min
Cook time - 20 Min
Ready in - 45 Min

Ingredients
3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.



Calendar
Feb 21st 9am-12pm - Fermentation Class



2009 Summer and Winter Share Enrollment Information
As "eat local" ideas are appealing to more and more people, we have sold out the past few seasons. Many previous members have been disappointed to find out that they were too late to get a share. We are starting earlier and earlier each year to get the enrollment form out to our members and supporters. This season, we began planning in December (in the past it was March)! We are suggesting that you get your enrollment form and deposit in as soon as possible to reserve your share to avoid being one of the disappointed. Please note that we have had to increase prices this year due to our costs rising. This year you have five options:

• Summer season share only $375 $175 deposit now; $100 due June 15 and July 15th.
• Winter season share only $375 $175 deposit now; $100 due June 15 and July 15th.
• Summer & Winter seasons share (payment option) $350 deposit now; $100 due June 15, July 15, October 15 & November 15th.
• Summer & Winter seasons share $700 due now -- no payment option -- $50 savings.
• Barter: Trade 4 hours per week for 18 weeks OR 3 hours per week for 24 weeks. This is per share per season.

Enrollment forms are online, at your pick up site or contact Tina Schinner at tina_tyg@hotmail.com


Localharvest.com
Localharvest.com has put out a request for recipes. They are looking for your favorite ways to use all these wonderful local products. We would like also like to put out the same request. Send your favorite recipes to tina_tyg@hotmail.com to use in the newsletter and cc localharvest.com, too.

In the Holy Nights (between Christmas and January 6th) we reflect back on the past year, starting with the soil, going to the plants in all the fields, to the animals, and then to all the people who visited the farm. And we share with each other our personal experiences, feelings and thoughts. With that we would like to express our gratitude to you, the Cresset Community Farm Supporters. We wish you Joy and embracement of all your feelings for 2009.

With Warmth and Peace
Lawrence and Ursula



We are very grateful of the Ringing Cedar Book series that came to us from someone we think we do not know. We are looking to find out.

There are 8 books in the series as of now. They are about the spiritual insights shared by Anastasia, a woman living in the Siberian Taiga and written into books--that is a story and adventure by itself--by Vladimir Megre, an entrepreneur, who made a trade trip North on the Ob River when he met her. In the books, Anastasia is sharing with him... "her unique outlook on subjects as diverse as gardening, child-rearing, healing, nature, sexuality, religion and more" (book 1, "Anastasia"); A vision of humanity's radiant future (book 2, "The Ringing Cedars of Russia"); the limitless power of love and peace (book 3," The Space of Love"); ways to reclaim wisdom and - in partnership with nature - manifesting the energy of love through our lives (book 4, " Co-Creation") and beautiful realistic images of a new way of living in co-operation with the Earth and each other (Book 5," Who are We?").

These books are a help in further building relationships. We develop strength through pure thoughts and embracing of our feelings which then leads to deeds that are true to myself and the world around me. Here is an example from the farm: Yes, our bovines (cows) have horns. My judgment is that the thought which comes to the action of dehorning is not pure. The sense organ horn is part of the whole cow. Man's decisions in all of our technocratic inventions is taking me away from the truth. We have the chance, especially now in the economic situation of our world, to rethink and come from a place of "Small is beautiful, economics as if people mattered". ( the title of E..F. Schumacher's 1973 book ). It is definitely time to clean up the EARTH.

Remember: Democracynow.org
Lawrence



We are making beef stock again. Let us know when you want any. cresset@frii.com, $ 5.00per quart. We also still have animals to sell for meat. And sausage.

In the Share
Sugar Hat Lettuce
Cabbage
Radish
Beets
Carrots
Potatoes
Leeks
Kohlrabi
Fermented Veggies (carrots, Zucchini, Napa Cabbage)


Ursula's Tips
You may use the leek as you would onions. Use the whole plant including the dark green part. When you have too many leeks, slice and dehydrate them to use later in soups You could also give the dried leeks a spin in the blender to make a powdered spice to add to anything you normally add onions to.



Recipe
Spicy Fried Leeks

Ingredients:
6 large leeks
OR
3 large onions
2 tablespoons ghee or oil
1 teaspoon panch phora or cumin seeds
1 teaspoon ground turmeric
1 teaspoon finely grated fresh ginger
1 teaspoon garam masala
1 teaspoon salt or to taste

Directions:
Wash leeks well, getting rid of all grit, or peel onions. Cut leeks or onions into fairly thick slices.

Heat ghee or oil in a large saucepan and fry the panch phora or cumin for a min. or two, stirring. Add turmeric and ginger and fry for a minute longer, then turn in the leeks or onions, stir well, and fry for 5 minutes. Sprinkle garam masala and salt over, cover and cook until tender, stirring occasionally.

Note: There is a handwritten note here: "Good with lamb or pork."
This recipe from CDKitchen for Spicy Fried Onions or Leeks serves/makes 4