Past Newsletters

What’s in the Vegetable Box? Cherry Tomatoes, Big Beef Tomatoes, Bell Pepper Mix, Red Long Jimmy Nardello Sweet Italian Frying Peppers (just toss onto the grill along with other vegetables), Collard, Yellow Fin Potatoes, topped Carrots and a cantaloupe from Jim Durst’s farm.

Zach headed to Butte County for the fires there, Ali headed back to Santa Rosa, Claire off to baby sit, Sarah and Gummi left for home to Northern Ireland this morning, and Jeff and I are pooped out, so I think that we will hold off from a full newsletter this week.

Marinated Cherry Tomatoes over Warm Provolone Garlic Bread from Jesse Cool’s Tomato Cookbook and her Flea Street Café in Palo Alto

For the tomatoes-in a shallow bowl, mix the tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar. Season with salt and pepper. Cover the bowl and let the tomatoes marinate at room temperature for at least one hour, but preferable 3 to 4 hours. Stir them occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will brake and burst, allowing their juices to mix deliciously with the marinade.

For the garlic bread-combine the olive oil and garlic and let the mixture stand for 10 minutes, so the flavors will blend. Meanwhile, heat the broiler, brush one side of each piece of bread with the garlic and oil mixture and broil them oiled side up, until lightly browned. Put a slice of provolone and a generous sprinkling of Parmesan on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you are ready to serve the tomatoes.

Just before serving-heat up the broiler again, toast the bread until the cheese is bubbly and serve each bread in a shallow soup bowl and spoon about ¼ cup of tomatoes on or around the edge of the bread, garnish and serve.

Yuppie Greens with Collards

Remove the stems and stack the collard leaves one on top of the other, largest leaves on the bottom. Roll up like a giant cigar. Slice with a sharp knives lengthwise into small strips.

Get the broth boiling in a large pan on the stove. Add the garlic, oil and onion. Add the turkey. Add the greens and lover the heat to simmer. Let simmer covered 10 minutes, or longer is you are doing a large batch; this is not spinach you do not want to cook this al dente. Add tamari and hot sauce to taste. Serve in bowls with cornbread to dunk in the juices. Tastes even better once it has been frozen and reheated,

July 28, 2008

Come and let’s make the party together.

the 15^TH annual

PEACH PARTY

SATURDAY AUGUST 2^nd

11am to 11 PM

We are getting ready for the peach party, this morning Jeff ordered the lamb and garlic from Full Belly. This last extended week end from Thursday to Monday we had 14 inner city teens here with us who helped in the garden, at the market, and then on Sunday made root beer for the peach party. (Claire and I made some for them last week, as it takes one week to be ready for drinking) They loved it! Sara and Gummi should be here on Wednesday, and set up will begin. We sure hope to see you here!

What’s in the Vegetable Box? Lots of Cherri Tomatoes, Bell Peppers, Sweet onions, French Fingerlings Potatoes, Basil, Eggplant, and Carrots.

What is in the Fruit Bag? The last of the Suncrest Peaches, Flavortop Nectarines and Flame Grapes from Capay Canyon Ranch

This Week on the Farm

This quarter is coming to a close and fall quarter will be starting soon. We would like to take a week’s family vacation before our two daughters head to college at the end of August; this is a big change for us and it would be really great for the family to have one last time together.

Here is how we are adjusting the last weeks of August.

August delivery Schedule

No deliveries on August 12 and 16

Payment is due for Fall Quarter August 12

Last quarter delivery will be on August 19

Fall quarter will begin August 26

There is still twelve weeks of deliveries in this summer quarter; we are just skipping a week and postponing the beginning of the next quarter. This info is on the calendar on our web site if you forget the date changes.

Waiting List for Fall Quarter

This quarter we reached our limit for CSA members of 120 in Sacramento and have compiled a waiting list. It would be very helpful to us and those that are waiting if you would let us know your plans for the fall quarter. Payment is not due until August 12, but you can give us a call or an email (humus@yolo.com) to let us know if you are not able to continue this next quarter.

The Fruit Bag

At the beginning of the quarter there was some concern about the amount of fruit in the fruit bag, and we have heard from a few of you since. I think that we will not change the price of the bag, which means that as the cost of everything goes up there will be less in the fruit and veggie box. At some point we will probably need to raise the price, but we would like to wait until next year. So if you would like to receive more fruit each week you would need to order more than one bag. Some of our members are ordering up to four bags each week!

The Suncrest peaches are coming to an end, we have harvested almost all of the trees, there will be a few more days of the Flavortop nectarines, and then the O’Henry will be the last variety of peaches that will end the season for us. We do have some plums still coming in, and figs too, but once the peaches and nectarines are finished, the season shifts tremendously for us.

We will have a break in the squash, cucumbers and string beans as this spring was difficult for Jeff to have the right equipment at the right time working to get second and third plantings in. He bought a mower this winter, but it turned out not to be an appropriate size machine for our tractor, so he ended up purchasing another, which ended up needing repairs before it would work. It still needs about two hours of work before Jeff can use it. All in all it just made Jeff late in getting on the ground in a timely manner. The peppers, tomatoes, eggplant and cherry tomatoes are coming on strong, and the greens are holding on believe it or not. We should see more cucs, squash and beans in September. And we are starting to plant broccoli and lettuces in the greenhouse. Where has the time flown too???

Have a great week

Annie

Garden Gazpacho

Because this soup is served cold, you can make it at least several hours in advance. Do not serve it straight from the refrigerator; thought-for best flavors let it sit at room temperature for 20-30 minutes.

3-4 Tomatoes-peeled if desired, cored and quartered or cherry tomatoes

1 medium sweet onion quartered

1 red or green bell pepper seeded and cut into pieces

2-3 large garlic cloves minced

1 cucumber peeled and cut into 8-10 pieces

1-1 /12 tablespoon balsamic vinegar or fresh squeezed lime juice

1 Tablespoon olive oil

½ teaspoon Angostura bitters

½ teaspoon salt

Freshly ground pepper

8-10 fresh basil leaves minced

In a food processor, combine tomatoes, onion, pepper, garlic and cucumber. Pulse until almost pureed (You should have a few bits of vegetable left) Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt, pepper and basil. Refrigerate for at least 1 hour before serving. Remove from refrigerator about 20 minutes before serving and taste for seasoning, adjust with vinegar or lime juice, salt and pepper, serve cold, garnished with garlic flavored croutons.

Eggplant and Tomato Salad

This salad is simple and tasty, you can use the ling skinny Japanese eggplant because they can be sliced into little rounds or cut into half moon shapes. If tomatoes are not in season, use good quality canned tomatoes instead. Marjoram or oregano can be used instead of basil. A roasted bell pepper also is tasty in this dish, and sometimes I add kalamata olives instead of capers. Serve as a small tapas salad with bread or garlic toast.

3 Italian or Japanese eggplants or 1 large eggplant cut into ¼ inch slices2 tablespoons olive oil

Salt and freshly ground pepper

1 small onion, diced

1 large ripe tomato or 2 medium tomatoes or 1 basket of cherry tomatoes

2 garlic cloves, minced or pressed

2 tablespoons capers

2 Tablespoon olive oil

2 tablespoons sherry or red wine vinegar

Pinch of sugar

¼ cup basil leaves cut into chiffonnade (think strips)

Preheat oven to 350 degrees. Slice eggplant, if using large eggplant cut slices into smaller bit size pieces. Toss with 2 tablespoons oil, then place in a single layer on a baking sheet. Season with salt and pepper. Bake about 15 minutes, turning once or twice, until tender and cooked but not too soft. Transfer eggplant to a bowl. Add onion, tomato, garlic and capers. In another small bowl, combine olive oil with vinegar and sugar. Season with salt and pepper, blend with a fork. Drizzle vinaigrette over salad and toss. Add basil and toss again, then taste for seasoning, adjust with salt and pepper, oil or vinegar. Serve immediately or keep at cool room temperature for about one hour. If you refrigerate it, bring to cool room temperature before serving.

Tortilla with Potatoes and Onion

Along with paella, Tortilla Espanola is one of Spain’s quintessential dishes. Most often it is made simply with potatoes and onions. But you can add other vegetables or herbs. In Spain, the potatoes are fried in olive oil before they are added to the tortilla. To cut back on the oil pre-cook the potatoes in salted water. Tortilla traditionally is cut into small squares and served at room temperature.

2 large potatoes quartered lengthwise then sliced crosswise into ¼ inch thick pieces (about 4 cups)

3 tablespoons olive oil

7 extra large eggs, at room temperature

1 generous tablespoon fresh chopped oregano or 1 generous teaspoons dried oregano

2-3 tablespoons fresh parsley chopped

Cook potatoes in lightly salted water until al dente (firm but tender) drain. In a skillet or sauté pan over a moderate flame, heat 2 tablespoons oil, add onions and sauté about 4 minutes, stirring occasionally. Add potatoes, season with salt and pepper then cook 4-5 minutes use a spatula to turn potatoes occasionally and prevent sticking. Remove pan from heat. I a medium bowl beat eggs with oregano and parsley. Transfer onions and potatoes into bowl with eggs and stir. Preheat broiler. In a 12 inch sauté pan over medium heat, heat remaining tablespoon of oil. Pour egg and potato mixture into hot pan, shake pan to distribute contents evenly, then cook over medium heat until egg begins to set around the edges-about 4 minutes. Using a spatula, gently loosen the tortilla from the sides of the pan. Slide spatula under tortilla to see if it is browning and if bottom is set. When bottom is cooked, place pan under broiler for 2-3 minutes. The eggs should be just set on top. Remove pan from broiler and loosen tortilla. Slide tortilla into a large round platter and season lightly with salt and pepper. Cut into small squares, insert a toothpick in the middle of each. Serve hot or at room temperature.

Brochettas

6 half inch thick slices good country style bread

3 garlic cloves

½ cup olive oil

Toast bread in a toaster, in a 400 degree oven or on a grill until golden brown and crusty on both sides, turning once if necessary. Remove toast and rub it on one of both sides with a cut garlic clove. Drizzle with olive oil and eat immediately. Serve topped with diced tomatoes, basil and capers

July 21, 2008

PLEASURE OF THE PEACH What’s in the Vegetable Box? Lots of Cherri Tomatoes, Bell Peppers, Chard, Chioggia Beets, Sweet onions, New Potatoes and Suncrest Peaches.

What is in the Fruit Bag? Suncrest Peaches and Flavortop Nectarianes.

2003) will be visiting from Northern Ireland this year during the peach party, come

We are still working on our farm preservation project, continuing to assist Equity Trust in raising funds for the purchase of our easement and the completion of our project. We have raised close to $100,000 and our goal is $360,000 our timeline is completion as soon as possible.

The Davis Food Coop board has committed to helping us work on our farm preservation project and has set aside funds this year to do exactly that. They have helped us put together three sets of four different photographs each of our farm, with quotes from Jeff on the back. You will find these cards for sale at both the Davis Food Coop and the Sacramento Natural Food Coop for $13.00 with 100% of the proceeds going directly to our fundraising efforts for our project. There will be other interesting ways that the DFC will continue to support our project and help us reach our goal, keep a look out for what is next. Then we truly hope that the next farm will step forward and this effort to preserve family farms will continue on and on….

There are also two different forms of publicity happening with our farm this year. One is a documentary being made about Good Humus along with other farms in the Capay Valley where we live and our piece about farm preservation has a big roll to play in the story. The company, Rural Studio Film who is doing the documentary lives in New York and has come out three

times to our farm to film and interview us. The other exciting news is National Public Radio (NPR) who is doing a special called Five Farms (www.FiveFarms.com), has chosen five different farms across the nation to interview throughout the year. They then will put together five one hour programs to be aired on public radio next year. We are the California farm that has been chosen. You can go to the web site and view photos of the five farms, and listen to a few of the interviews that they have released so far.

We wanted to update you about what is happening with our project because the sustainability movement, the interest with buying fresh, local food all depends on local, sustainable farms and farmers. You play the most importance roll of all in helping farms stay viable as small family farms now and into the future. It would be great if you would make a donation this summer to ensure that you and your family--and future families--can continue to obtain delicious, high-quality food grown by local farmers on land that has been permanently preserved for this purpose.

Five More things to do with Peaches

Simmer peach halves in alight, fruity wind with a bit of sugar and ground cloves until tender. Serve chilled on their own or with crisp lemon cookies.

Dice peaches and use them as the lead ingredient in a fruit salsa-and don’t forget the jalapenos. Grilled fish or chicken will pair beautifully with the sweetness and the heat.

Sauté peach chunks in butter, brown sugar, and a dash of cinnamon until the edges are browned. Spoon over buttermilk waffles or oatmeal

Puree unpeeled peaches with superfine sugar, grated lemon zest, and a dash of lemon-flavored liqueur. Serve the puree ice cold in small soup bowls and garnish with a few diced peaches and thinly sliced mint leaves.

Scoop out some of the flesh from halved, pitted peaches, leaving about ½ inch of a shell. Freeze the shells and use the flesh to make a sorbet. Spoon the sorbet back into each shell and freeze. Serve with a light, sweet sparkling wine like Moscato.

Trim fat from pork. Combine pork and next 7 ingredients (pork through Garlic) in a large zip top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Prepare grill. Place pork on a grill rack coated with cooking spray: cook 7 minutes on each side or until done, basting frequently with reserved marinade. Serve with Peach Salsa. Yield 4 servings

Combine first 3 ingredients in a large saucepan, and bring to a boil. Cover and cook 5 minutes. Add peaches, rind, juice, and allspice: reduce heat, and simmer, uncovered, 10 minutes or until peach are tender. Remove the peaches with a slotted spoon, reserving wine mixture; plunge the peaches into ice water. Slip skins off peaches using a paring knife. Cut peaches in half: remove pits. Place in a large shallow dish; cover and shill. Strain wine mixture through a sieve lined with cheesecloth into a bowl and discard solids. Cover and Chill. Pour the wine mixture into the freezer can of an ice-cream freezer, and freeze according to instructions. Spoon mixture into a freezer-safe container, cover and freeze.

Peach Cake

Preheat oven to 375. Combine the chopped peaches, ¼ cup sugar, and lemon juice. Set aside, Beat 1.4 cup sugar and butter at medium speed of a mixer until well blended. Add vanilla extract, almond extract, an eggs; beat well. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, baking powder, lemon rind, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon cake batter into an 8 inch baking dish coated with cooking spray. Spoon peaches over batter. Sprinkle with almonds. Bake for 40 minutes or until golden brown. Serve with frozen yogurt. Yields 6 servings.

Cut an x on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water; bring to a boil. Immerse peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife. Cut peaches in half and remove pits.

Preheat oven to 425 Place peaches in a large bowl sprinkled with sugar, cover and chill. Combine chicken and onions in a 13 x 9-inch baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken gently to coat. Bake at 425 for 30 minutes. Combine balsamic vinegar, molasses, dried thyme, and crushed red pepper, and drizzle over the chicken, turning to coat. Bake chicken an additional 20 minutes. Add the peaches to chicken mixture in dish, basting with cooking liquid. Bake an addition 10 minutes or until chicken is done. Place 1 cup couscous on each of 4 plates, and top with 2 chicken thighs. 4 red onion wedges, and 2 peach halves. Spoon sauce evenly over each serving. Yield 4 servings

July 14, 2008

What’s in the Vegetable Box? Carrots, Slicing cucumber, Summer Squash, Cherri Tomatoes, Curley Kale, and Suncrest Peaches,

What is in the Fruit Bag? Suncrest Peaches. Flavortop Nectarines

PLEASURE OF THE PEACH

PEACH PARTY

AUGUST 2

11-11

Come early and let’s make the party together.

oin us in making:

Peach pies Tamales

Peach ice cream Barbequed Greek Lamb

Peach salsa Paving stones adding your own personalized art

Peach pizzas and join in a Farm tour all day

Traditional Party with Country Fun & Flavor in giving thanks for the eternal peach harvest

Every year since 1993 we have celebrated our peach harvest inviting everyone to come together to enjoy the dripping sweet fruit in everyway possible…peach salsa, peach pies, peach ice cream, peachy cool drinks. It started as a celebration to purchasing our land, and now it is a tradition in giving thanks for the eternal peach harvest. This year we would like you to come early and help us make all of our peachy fun food, bring your favorite seasonal pot luckiest dish to share and an appetite for neighborly fun, music and of course PEACHES galore!

DIRECTIONS: Good Humus farm is in the Hungry Hollow. Take highway 16 from Woodland or 505 take the Esparto exit and follow Highway 16 up the Capay Valley until you reach the town of Capay, Turn right off of Highway 16 onto Road 85 (the sign says to Dunnigan 17 miles) go four miles and then turn left on road 15B, go one mile and right turn onto road 84A.We are on the corner of 15B & 84 A. Let us know if you can come! 530-787-3187

This Week on the Farm-Last week was a dusie. The smoke was thick, we could not see the hills to the west of us, and they are just a half a mile away. Along with the heat it made everyone really grumpy and draggy, very hard to function. The fire cuts down on photosynthesis, and the plants shut down with the high temperatures. The heat was over the top, I think everyone was having a hard time coping.

So amazing, we should take note that the plants know when to shut down, in 110-115 degree heat I think that is the time to just plain ole stop trying to work, its time to find a shady place, a breeze if possible and a tall glass of lemonade. I am not one to talk; I did not stop work, even when I burned my hand, which sure was a loud and clear message to slow down. It was third degree burns on the top of my middle fingers. As Claire said, I was doing one too many things and stupidly let boiling elderberry juice spill on my hand. I truly have to say I can not remember that kind of pain, maybe since child birthing, but one tends to block that out, so I am not sure. What I am sure of is that I have complete sympathy and compassion for burn victims, also grateful for our aloe vera plant and Jeff applying it to my hand for 2 hours straight. He had to coach me just like child birth to slow deep breathing and to find a safe place in my mind to go to. Between tears, and hyperventilation I would start crying more because I thought what if I had divorced Jeff had another husband that had not been there for me delivering our children, he wouldn’t know how to calm me down and to breathe at a normal rate. Looking back now I can say WOW our minds sure take us on strange journeys and it made me realize how lucky I am to be married to Jeff and that Guy and Sharon gave me such a big mama of an Aloe Vera plant a few months ago. On Tuesday I had a kitchen date to make our yearly supply of apricot jam. I debated if I should cancel because of the heat, because of my burned hand, but it is not easy to get a kitchen date, so we cooked, stirred, jarred and packed 35 dozen until 11pm that night. That meant that the ladies had worked from 5:30 to 11pm. The next day was Wednesday farmers market so I asked the ladies to come to and help us get ready for market, but I took them all home at noon. The guys in the field went home early too. With working in the heat you get used to it, but it is no longer fun or even tolerable to work in the haze of the smoke and the deadening of the heat. The peaches seemed like they just stopped ripening, on Thursday Francisco went out to harvest and he said there was none ready. The very next day the fruit had done something unknown to man or beast and every box that we sorted were mostly smushy soft and went out to be cut. This year they may be smoked dried fruit!!!!!!! It is disheartening to sort a box of fruit and not be able to pack them into the boxes for the sending out, I get depressed, want to eat them all because they really are at the perfect ripeness, but really can’t manage to eat but one. The sugar is not quiet up either, Jeff said he keeps eating them and is not satisfied with their sugar content. But really, we are simply so spoiled, they could have just all cooked right there on the trees and then the tree says enough is enough, shoved them out the back door and they all could have fallen to the ground.

It was really great of Claire to jump in and write last week’s newsletter. She said she didn’t have much to say about the farm, and wanted to write about the family. I told her that Jeff and write about the farm all the time just go for it. She sat down and within an hour had let her stream of thinking flow out. Some of you called and sent notes saying how touched you were from her letter. One message I still have on the phone machine because it was so sweet talking about how important family is, it made me cry and it gave Claire validation about her writing. Thank you.

Zach got transferred from the Wilbur Hot Springs Cal Fire station to Paradise. It is hard not to be able to talk to him when ever we want, or to see him pop in once in awhile during the week. He is 24 hours on 24 hours off, said he is working harder than ever, yet he said he does love it, except for the poison oak. Stay cool-Annie

Halve cucumbers lengthwise, scoop out and discard seeds, thinly slice and set aside. Combine cream cheese, basil, and if desired, salt in a small bowl. Spread about 1 tablespoon of cheese mixture on one side of each bread slice. Top four bread slices with the cucumber, the peaches, the spouts, and the arugula. Top each sandwich with one remaining slice of bread.

1 teaspoon wasabi paste(or 1 ½ teaspoons wasabi powder mixed with ½ teaspoon water) or to taste

Puree cucumbers with water, vinegar, and salt in batches in a blender until smooth. Mash together avocado, lime juice, and remaining salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste. Just before serving, blend soup with ice until smooth, serve topped with avocado cream.

1 1/2lb mixed tender greens (such as beet, kale, mizuna, andmustard) or mesclun Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away. Makes 10 to 12 servings.

Carrot and Orange Soup

Melt butter in a saucepan over a low heat and stir in the carrots and onions. Cover the pan and let the vegetables sweat for 5 minutes. Pour in the stock; bring to boil and simmer, covered for 15 minutes. Allow cooling slightly

And liquidizing the vegetables and stock. Pour in the orange juice and blend for a few seconds more. Return to the soup pan and stir in the cream. Season and reheat slowly without boiling. Cut the orange rind into thin slivers and Simmer them in water for five minutes, drain them well. Float them on top of the soup just before serving.

What’s in the Vegetable Box? Carrots, Collards, Green Beans, Slicing cucumber, Green Cabbage, Chioggia Beets, sweet onions, Spearmint, and Suncrest Peaches,

What is in the Fruit Bag? Suncrest Peaches. Apricots, Snow Queen Nectarines and Santa Rosa Plums

Hello, once again this is Claire Main reporting to you. It’s been what, two years since the last time I wrote in the newsletter telling you about my family and how much they all mean to me? Well things have changed a little bit; I have graduated from Esparto high and on my way to Monterey Bay State in the fall. My graduation was something of a miracle, well I enjoyed it anyway. Our class of seventy-one seniors all sat in lines listening to the people that we have learned from and with for the past four years. I quietly sat in the second row next to all my friends and subtly trying to avoid eye contact with the video people, recording our graduation for a some movie that they are doing on my parents. But as each name was called up I remembered a moment in time that me and that person had a memory that we shared, and you might not believe it, but coming from a class that small I had one for just about everyone. When my name was called I walked up, and no I did not trip, but I felt weird having all these people looking at me. But I got through it, and I went to my parents with the roses in my hand to give to them for all my thanks and for helping me through it all. After our turning of the tassel and our official graduation from Esparto High School we got a song that was played for us, and instead of all going off to the people that we always hung out with and were going to miss the most, we all got in a circle to say one last goodbye. It was amazing to look around the circle and see people that I had only known for four years and realize how much I was going to miss them, people I didn’t even think I was going to become friends with, turned out to be the best friends I had. But now it is over and I get to start all over again. I am currently working about four jobs to help pay for this “further education” and am completely scared out of my mind. But I think I have it a bit easier than my sister Alison, she is moving to New York City, yea, can you believe it? I think I told you what a awesome artist she is? Well this proves it; she is going there to go to school at Pratt. I’m not positive, but I think

that is a pretty good art school, but that might just be me. It’s going to be scary, and the stress of moving and figuring out where to live and all that, I don’t know how she is doing it, I’m having a hard enough time with only moving three hours away. But I know she is going to make it big there. Zach, well lets see I haven’t seen him in about a week. Last Monday he started his new job at the Brooks Fire Department and was send right off to these fires that seem to be creating all this smoke and problems and lets face it, panic for California. So I don’t expect to see him until I can finally see the mountains beside our house again. As I sit here writing this to all of you getting our box, my dad is sitting next to me with his face in his hands trying to figure out what to do next. He has a house to finish (as I’m sure you all know….) books to do, and since I’m kinda helping him in that area, I can tell you it is not fun, he has a farm to run, which keeps getting harder and harder as things speed up and we get farther and farther behind. So he sits here for a minute to catch his breath before he is off doing the next thing that’s on his ever lasting agenda for today. My mom on the other hand, well today she gets a break from her never ending list of chores. This morning she had a bit of an accident. She was experimenting in the kitchen as I’m sure all of you do from time to time, and she was just doing too many things at once, which if you know Annie she does quite a lot. But this time it was a bit too much, she was stirring, or pouring or one of those things, when the phone rang, so she was trying to get that while paying attention to too much and the boiling hot juice of her experiment went all over her left hand. So she is laying on our couch with aloe and a wet cloth wrapped around her hand, that if I might say so myself, kind of looks like loose chicken skin on bones with a few bubbles here and there. It is not a pretty sight let me tell you, which is actually why I have decided to write to you on this fine smoky day. My mom doesn’t really have use of her left hand so I volunteered to write the newsletter for the second time in my life. Well that just about concludes my writings to you, and I only have a few more lines to write before I throw myself back into the hustle and bustle of life on Good Humus. Thank you all for the huge support that you give us, and I don’t know if you actually know how much you are doing for us. You might not be able to see it, but each one of you has helped my parents make the dream they had come true. It might not be what we all expecting, and it might not be obvious, but what they wanted was a small organic farm that they could start and watch grow. To send food to friends and family, to let the world know that there are still people out there willing to dedicate their life to helping others. And thanks to you and everyone else that has helped along the way, they have got their dream. Thank you – Claire Main

Basic Preparation for Collards

Collards are often described as tasting like a mixture of cabbage and kale. They can replace cabbage in many recipes and are an essential ingredient in Brazil’s national dish, feijoada completa. Collards contain folic acid, vitamin A, potassium, calcium, iron, zinc, and have only 30 calories per cup cooked. Wash thoroughly, strip; the leaves from the stalk, and cut into strips. Sauté the strips in olive oil or braise in broth. Toss with one of the following selections.

Sauté with garlic and onions, toss with a bit of chili powder (try smoked chili powder if you can find it)

Sauté with sausage, tempeh, or grilled tofu, season wit pepper, and serve with potatoes.

Was collard leaves and cut off stem ends. In a large Dutch oven steam leaves over boiling water until done. Set aside to cool.

Heat oil in Dutch oven and sauté onion, turnips, and rutabagas unit tender. Add mushrooms and herbs and cook briefly. Stir in cooked lentils and barley. Add salt and pepper to taste, and mix well. Remove to large bowl to cool. To make the sauce, cook garlic and onion in oil until golden. Add tomato, honey, vinegar and tomato sauce. And simmer for 15 minutes. Place ½ -1/3 cup filling mixture in each collard leaf. Roll into a bundle, tucking in sides while rolling. Layer in large Dutch oven and cover with sweet and sour sauce. Cover and bake in 350 oven until collard rolls are tender about 40-50 minutes. Serves 4-5

Add the lemon zest and juice, dill, salt, pepper and scallions. Blend until smooth, pour into a bowl and blend in the sour cream and yogurt. Cover and refrigerate until very cold. Taste for seasoning it should be nice and lemony. Garnish each bowl with chopped chives and blossoms.To Prepare Beets: Clean and cut tops about the stem so they don’t bleed.To Roast: Preheat oven to 375 degrees. Rub each beet with olive oil and place them in a baking dish. Roast for 40-60 minutes or until tender when pierced with a fork. Let cool before peeling.To boil or steam: Steam whole beets over boiling water in a covered container until tender, or cook in boiling water until tender. Cooking times varies with the age of the beets. For boiling whole young beets, allow 30-40 minutes. For steaming whole young beets allow 50-60 minutes. Cook older beets 10-15 minutes longer. There should be no resistance when you test them with a knife.

Put onion, garlic, and raisins through food chopper using fine blade. Peel, dice, and measure peaches. Mix peaches with remaining ingredients. Add the onion, garlic, and raisin mixture. Mix well. Simmer one hour, or until deep brown and thick. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield:2-3 points.

¼ cup packed fresh cilantro washed well and chopped course. Prepare grill Cut onion crosswise into ¼ inch thick slices and arrange slice on a try, keeping them intact. Brush both sides lightly with oil and season with salt and pepper. Grill onions on a lightly oiled rack set 5-6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put oiled side down on a platter. Divide onions, cheese and cilantro between tortillas and cover with remaining 2 tortillas. Brush tops of tortillas with oil. With a metal spatula transfer tortilla sandwich to a rack set 5-6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Flip over and grill the other side about 1 minute. Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main course or side dish.

What’s in the Vegetable Box? Carrots, Chard, Green Beans. slicing cucumber, Summer Squash, Green Cabbage Basil, Red Haven Peaches and the Green Lettuce is from Fiddlers Green.

What is in the Fruit Bag? Apricots, Red Haven Peaches, and Snow Queen White Nectarines

This Week on the Farm Well the apricot harvest is coming to a close…sad to see them finishing up. We packed out about 14,000 pounds of fruit, which is over 1000 boxes. There are still many in the cooler that will find there way out to the cutting trays this week, you should see the cutting yard, it is as full as the peach season (that never happens). Here is a note from a CSA member, and what she did with one box of fruit last week. It is really nice to hear where food goes and how it is used. This box really was enjoyed by many!

Just a quick note to thank you for the great apricots last week. Wanted you to know how we deal with 14 pounds.

First I took the ripest ones, halved and seeded, and froze a couple of freezer bags 1/2 to 3/4 full with quarter cup of sugar in each. I came to this recipe after studying Joy of Cooking last year on freezing fruits. During last winter, I would take out my frozen apricot blocks, cut off a wedge, defrost and use either in hot cereal, yogurt or eat as a treat.

Then we took the remainder with us down to see family. My mother and I made two big luscious apricot pies and gave one to the neighbors who have been so generous to us down there.

Apricots disappear quickly on their own. But my 96 year old mom decided she wanted to stew a bunch because she likes cooked apricots. So now she has a nice supply in the fridge. My 98 year old aunt made four jars of apricot jam. My nephew took some home to his bride in San Francisco.

Since summer has begun, kids are around, I am struggling to have snack food around, or for that matter, quick and easy meals because we are so busy it is hard for me to find time to cook. I have been keeping pickled beets and string beans in large jars in the refrigerator. It is easy to do, boil beets until done (soft to the poke of a knife), slip the skin under cold water, and slice; you can also lightly steam sting beans (not overcooked) or even carrots to pickle. Cover the vegetables (I keep them in separate jars) with half vinegar and water along with sugar to sweeten. The other salads that have come in handy are the cucumber, onion, curd cheese, avocado salad with vinegar and oil. A coleslaw salad is the same, aging makes them even better. Again easy, slice the cabbage with a sharp knife as thin as possible, grate some carrots, and then I like to add rice vinegar, and sprinkle of sugar and salt and then add the mayonnaise to your liking. I make these salads for a meal and then keep the left overs for anyone that want to snack on it later, or use it as a salad bar kinda thing. Claire said mom these are all salads that you are offering to put on our lettuce salad…why not???

This morning I couldn’t think of what I wanted for breakfast, I really am not interested in the traditional variety, I am tired of eggs, toast, yogurt, so I found some cottage cheese, and for some reason, I know this may sound strange, a savory breakfast is what was tempting me, so instead of slicing a nectarine on the cottage cheese, I found those pickled beets, added my very first tomatoes ( that I traded at the market from Capay Fruits and Vegetables, so I knew it would be ripe and tasty) and then an avocado to top it off. Yesterday for breakfast I had the cottage cheese along with the left over cucumber salad. YUM I was very happy! Jeff read that we are supposed to be eating 8 cups of vegetables daily; now that is a lot of vegetables, especially if we fill our meals with bread and eggs or toast and jam. Anyway, if anyone has other summer easy meal ideas, please send them in to share with everyone.

On Sunday we made the pork loin with the fresh apricots, we grilled the meat, along with roasted onions and squash, it turned out pretty darn good. We had friends over for dinner, one of which was vegan so we made the following recipe of Apricot Ice and it was sooooo good. This time of year the milk base ice cream is not as satisfying, well, at least not on Sunday! Have a good week-Annie

I thought I would talk a little about Jim Eldon who harvested some of his green lettuce for us this week. Jim started his career in the restaurant business for ten years, ending up at the Buckhorn Restaurant in Winters as Kitchen manager and chef. In 1987 he moved on to farming in Davis with Stone Free Farm. He said he thinks he was growing some of the first heirloom and varietals tomatoes around when no one knew what they were. He and his family moved to the Capay Valley where he is farming about 15 of his 35 acres. What is unique about Jim (besides sometime he has purple hair) is