April 9, 2019

 

What’s in this Week’s VEGGIE BOX: Lettuce, Carrots, Oranges, Onions, Cabbage, Beets and Asparagus

What’s in your FLOWER BOUQUET: Rosemary, Flax, Yellow Cassia, Anemones, and Ranunculus

 

 

SPRING BREAK

NO CSA DELIVERY

Tuesday April 16 & Saturday April 20

THAT IS NEXT WEEK!!!!!

 

Saturday April 13 

From 11-4 at Good Humus 

We are getting ready for the plant sale part of the Farm Visit our plants are a bit small this year, but with care they can be transplanted in your garden. The date is the same day as UC Davis Picnic Day and a nice alternative for those who want to get out of dodge that day. We hope you can come out to the farm! Bring your friends that would be like to join you with a picnic in the country, spring time has exploded and it is quite stunning to see.

Volunteers Appreciated  We sending a shout out for this Saturday, for your help we have free pizza and a beverage in exchange for help in the kid’s hands on activities and other tasks during the Open Farm Event. It will be a fun day at the farm with oven fired pizzas, picnic items, plant sale, kid’s activities and farm tours. Those interested, please contact Annie at humus@cal.net or call her at (530) 787-3187.

 

This Week on The Farm

On Sunday I was out at the round house, (our little guest house near the meadow) sitting on the porch and I couldn’t help but notice the yellow oxalis blooming, a huge patch of beautiful yellow flowers with their faces open to the warm sun, like their mouths were open eating up the sun rays. I just decided I needed to be down there with them, catching the sun, and being Dorothy just lying down with those flowers. Well there was a lot of buzzing going on too, and as I sat it was clear who was making all the noise. The bees were just everywhere, visiting all of the open flowers, they too were happy to have the sun out and the flowers open for visitors. 

            

These past months with all of the rain, I have to say it has been very easy to be a couch potato, really not any drive to move, go outside, work, not much incentive. Then I went to Cornflower farm in Elk Grove yesterday to pick up some plants to augment our plant sale on Saturday, but really mostly to plant here at the farm after the plant sale. A few of them were shade, moisture loving plants, which can be a bit difficult to find around here, but Jeff had an idea of planting them near our shop washing area where there is water running most days. As I was making the two hour or so drive to Elk Grove and back I was thinking of these new plants and where to put them on the farm, and got really excited to expand the wet area Jeff was thinking about, which is also near the meadow. The meadow is mostly a grassy gathering spot that I have had intentions of bordering with white flowers, but now I’m thinking to actually work on incorporating plants to make it a real meadow. (One of our past CSA members still gets our newsletter and said they enjoy my love affair with the plant world…hummm…well um what can I say, but bare with me if you will). So when I came back to the farm, unloaded the plant in the nursery; something just turned on in me, it was like the sun was out, the plants are so ready to jump out of their pots ready for a place to put their roots down, and I was ready to go to work, just like those bees. I looked at the spot, got out the weed eater, and just started cleaning up the new expanded meadow area. I weed eated for 2 hours, and at the same time Jeff was on the tractor mowing down a field of cover crop getting the first field ready for the baby tomatoes, peppers and eggplants. The time of the couch pototaing is over, there is almost the same instinct as the bee that is inside me, spring is here and it is time to uncover all of the plants that have been inundated with the winter weeds. The farm looks soooooooo lush green, the hills everything is an abundance of green colors-granted much of the green is weeds, but it is a healthy vibrant abundance of growth that I think all of the wildlife is enjoying.

            This morning I told Jeff that I was going to write about the cherry blooms to try to encourage you to come to the farm on Saturday, but that was before sitting down to write, then the bees and the flowers and plants just came out first. What I wanted to tell you is that this weekend is the moment to come for the Good Humus Cherry Blossom Festival.In Japan they have a century-old custom known as "hanami," which means flower viewing and also picnicking under the blooms. But you are at the mercy of Mother Nature and have to keep up with the updates to see when the blossoms are in full bloom, so there is no set date for the festival. Also Known as "sakura" in Japanese,these pale blooms are a symbol of more than just spring — they stand for renewal and hope.So you are in luck, you hit the perfect weekend to have a picnic under the cherry blooms and you don’t have to go to Japan or Washington DC, its right here in Yolo County, right in the white flower meadow!!! We hope you are able to come to the farm and be one with the spring time. Have a great week, and we shall see you Saturday. Annie Main the now busy bee, no longer couch potato-YEAH

 

Sesame Noodles with Asparagus Tips

Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile; you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, julienned carrots, mung bean sprouts, and fresh or dried shiitake mushrooms. I mixed asparagus and snap peas for last night’s dinner and topped it over lettuce and made it into a salad.

Marinade

¼ cup sesame oil 

3 tablespoon dark sesame oil 

7 tablespoon soy sauce 

3 tablespoon Chinese black or balsamic vinegar 

3½ tablespoon dark brown sugar 

2 teaspoons salt 

2 teaspoons chili oil 

1 tablespoon minced ginger 

1 garlic clove, finely chopped

¼ cup chopped cilantro 

Noodles and asparagus or snap peas

~

Salt 

2lb. asparagus, trimmed and thinly sliced on a diagonal 

1(14 oz.) package thin Chinese egg noodles 

10 scallions, including the firm greens, thinly sliced 

¼ cup sesame seeds, toasted until lightly browned 

Mix the marinade ingredients together, stirring to dissolve the sugar. Bring a large pot of water to a boil. Add salt and the asparagus. Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry. Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water. Toss the noodles with all the marinade and most of the scallions, sesame seeds, and asparagus. Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds. This content is from the book Vegetarian Cooking for Everyoneby Deborah Madison.

 

Orange Beets And Olives

6 beets trimmed and scrubbed 

2 blood oranges, halved

½ cup kalamata olives, pitted 

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons grated fresh ginger

2 tablespoons chopped fresh chives

Salt

Place the beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to low. Cover, and simmer for 45 minutes, or until the beets are tender. Drain the beets and run cold water to remove the skins. Cut the beets into ¼” cubes and place in a large bowl. Squeeze the juice from the oranges over the beets. Add the olives, vinegar, oil, ginger, and chives. Toss to coat well and let sit for 5 minutes. Season with salt to taste. 

 

Sausage, Greens and Apples

Last night I came in from the garden wanting to make a fast meal. The refrig held the mystery as to what concoction I would make. It turned out really yummy and I thought I would pass it on.

1 tablespoon olive oil

1 onion chopped

2 Italian sausages sliced 

2 cloves garlic diced

1 apple peeled and sliced

1 bunch of kale, or half cabbage chopped

1 tablespoon balsamic vinegar

Salt and Pepper to taste

I always start with an onion, chopped and sautéed in olive oil. Add the minced garlic, and then add the sliced apple and the sausage, sauté until the sausage is mostly cooked through. Chop your greens and add to the mixture. At this point you can add the balsamic vinegar, place a top over and simmer for a bit-I was waiting for Jeff to come in from the field, or serve at once with a baked potato. Every bit was better than the last!

By Annie Main Good Humus Produce

 

Cabbage Pancakes with Spicy Dipping Sauce

Delicious, super flavorful cabbage pancakes with a phenomenal spicy dipping sauce. In this gluten free version, I used coconut flour instead of wheat flour. A low-carb interpretation of a classic Japanese dish, okonomiyaki. Instead of the wheat flour traditionally used in Japanese cabbage pancakes, I used just a little coconut flour. Coconut flour is very absorbent, so you can use just a little, without impacting the flavor. These cabbage pancakes make an excellent appetizer or side dish, but they are hearty enough to serve as a vegetarian main dish, if you serve four per person instead of two.

Dipping Sauce:

4 tablespoons plain, full-fat Greek yogurt

1 tablespoon reduced-sodium soy sauce

1 teaspoon hot sauce

Pancakes:

8 oz  chopped cabbage

4 large scallions, sliced (1/2 cup)

2 tablespoons coconut flour

4 large eggs

1 tablespoon reduced-sodium soy sauce

¼ teaspoon black pepper

1 tablespoon minced garlic

1 tablespoon refined coconut oil or avocado oil for frying

Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside. In a large mixing bowl, mix together the cabbage, scallions and coconut flour. In a small bowl, whisk together the eggs, soy sauce, pepper and garlic. Stir the egg mixture into the cabbage mixture. Mix well. Heat a nonstick double burner griddle or two large nonstick skillets over medium-high heat, about 3 minutes. Add 1 tablespoon oil and brush to coat. Scoop the mixture into the griddle with a 4-tablespoon ice cream scoop or measuring cup per pancake. Flatten with a spatula. Cook 3-4 minutes on each side, until browned on both sides. Flip them carefully, they are very delicate. Serve immediately, with the dipping sauce and a spoon for spreading the sauce on the pancakes. Yield: 4 servings