Newsletter 1

What’s in the Vegetable Box? Cherry Tomatoes, Big Beef Tomatoes, Bell Pepper Mix, Chard, Yellow Fin Potatoes, Peaches and Basil.

What is in the Fruit Bag? O’Henry Peaches, Bronx Grape, Thompson Seedless Grapes (the smaller crunchy ones) and Plums.

Fall Quarter

Last Summer delivery will be on August 19

First Fall quarter will begin August 26

This last week we went to the mountains with Alison and Claire, and Rye and Hallie kids from Full Belly Farm. We went to a spot that Jeff found during his years in high school, just east of Sonora a place called Kennedy Meadows. His parents took him and his brothers there where they stayed in a cabin and hiked to Relief Reservoir. Jeff returned with his buddies, did some cross country hiking and found Lewis Lakes and a smaller high mountain tarn named Sardella Lake. The very first time the brothers and buddies visited they decided to carve their names on a piece of log and leave it under a big rock cave, not knowing that they would ever be back. Jeff likes to explore the same place from many directions, so he has visited this part of the Sierra many times over the years, he and I hiked there before our kids were born several times, and my name too in on the register log. Well as the kids got old enough to hike, Jeff has been talking about the Lewis Lakes and the register. At age ten he took Zach up and they got as far as Horse camp, which is about 5 miles up a dusty horsy path, and the same with Ali around the same age. Zach actually returned with Jeff when he was older and made it up to the top, but Ali and Claire never have had the chance. So the goal of this trip was for us to have a last family camp together, and try to get the girls up to the register. Since my name was already there, it really wasn’t a goal of mine, but sitting at the pebbled bottom clear, clean Sardella Lake was. Claire and Hallie were actually kinda sick, so they made it as far as horse camp, and hung out there while the rest of us headed up the mountain. It was beautiful weather, and there sure isn’t anything like the blue of the mountain sky, and some wild flowers still out. As you can imagine it was all straight up hill, no trail to follow, only a couple of miles, but it took us about four hours. Rye and Ali swam across Sardella lake, played around and then even though they were bushed, they had to continue on to the register. Ali said that she has been haunted by the register ever since she was ten, and had to get her name on that log under the rocks. She did- and then we raced down! It was a short trip, we were back home by Wednesday eve, but it sure was nice to be in the mountains a bit, and to be with the kids. I have to say, my body was really sore after all of that up and down hill climbing, it is taking the rest of this week to get back to a “normal” working body. Zach was out on a fire, so he missed being with us, but we were all able to get together Sunday before the girls head out at the end of this week. Claire will move to Monterey Bay this coming Friday, and if all goes as planned, Ali will take the train to Brooklyn the following Monday.

We have never left during fruit harvest for a vacation, and many of you sure encouraged us to go, thank you for that support. Not too much went wrong while we were gone thank goodness! We returned to a cooler full of peaches, literally almost busting out of the door, and the same with the tomatoes, as the crew kept harvesting, and holding down the fort while we snuck away.

We are moving out of the peach harvest this week or possibly next, the tomatoes are coming on strong, a new squash planting will be ready this week, the eggplant are starting to produce, as are the next planting of cucumbers, I think that we may have lost the last planting of string beans to weeds, but the peppers are beginning to turn red and orange, the potatoes plants are dying back, meaning it is time to harvest them all, and Jeff has the green house full of winter babies. Jeff said he could smell fall in the air, even tried to put on a pair of jeans yesterday, decided it wasn’t quite jean weather yet. We are drying lots and lots of peaches, and tomatoes, probably more dried fruit this year than ever it seems, I’m not sure where we will store them all!!!! It seems to have been a productive season, and hopefully we will transition into the fall pretty easily. It really has been a different summer with all the greens, I hope that you will be ready for more mid winter?

Saying Good Bye

Many folks that have been long time members are seeing changes in their lives and are deciding not to continue our produce delivery. As our lives are dramatically changing too, we can see why folks are making shifts. Jeff and I both want to say how much we will miss those of you that have been with Good Humus for a decade or so, it is sad for us, even if we only see your name on the rooster sheet, there is many ways that the connection, our relationships has become strong and important to us. We would like to say goodbye to you, thank you for all the years of support and friendship. Know that we would love to have you back any time, and if you would like to continue to receive the newsletter via email just let us know. I don’t mean to undervalue or not say thank you to those of you that are also stopping deliveries, all of you are important to us. So far seventeen members are stopping for the fall, we are grateful for you participation always!

Happy Trail to you all until we meet again, and don’t forget to say hi at the Davis Market.

Couscous tastes like a light version of pasta, The tiny tan orbs take slightly longer to cook thank traditionally couscous and are available at most supermarkets.

Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 5 minutes. Drain and rinse under cold water until cool. Place couscous, tomatoes, basil, shallots, vinegar, oil 1 ½ teaspoon salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes. Stir well, and garnish with basil.

If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer. Makes about 1 ¼ cups

Pit olives. In food processor, whirl olives, garlic, anchovies and basil until finely chopped. Add oil and whirl until smooth (or with a knife, mince olives, garlic, anchovies, and basil, mix with oil.)

If fresh mozzarella is not available substitute another fresh soft cheese, such as queso fresco or feta. For added flavor use an olive oil infused with herbs or roasted garlic instead of plain olive oil.

Set aside several whole basil leaves for garnish. Using a sharp knife, chop remaining basil leaves. Combine chopped basil, oil, and pepper in a medium bowl. Cut mozzarella into 1 inch cubes: toss cheese cubes gently with herb and oil mixture till cheese is well-coated. Cover and let chill for 1hour-5 days.

Transfer cheese mixture to a serving dish; garnish with whole basil leaves and, if desired tomato slices. Serve with baguette slices or crackers.

Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta

Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender.

While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.

Make the syrup:
Combine the sugar and water in a small saucepan and place it over medium heat. As soon as the syrup comes to a full boil, add the basil and cinnamon stick, if using and push them under the surface with a spoon, and immediately remove the pan from the heat. Cover the pan and let the herbs steep for at least 15 minutes. Strain.

Puree the peaches in a food processor. Add the lemon juice and basil syrup. Freeze in an n ice cream maker according to the directions