August 17th, 2021

 

 

What’s in this Week’s VEGGIE BOX: Mixed Peppers, Grapes, Cucumbers, Tomatoes, Eggplant, Basil, Holy (Tulsi) Basil, & Cherry Tomatoes

 

Bread this week: Walnut OR Whole Wheat, your choice of one

 

 

NEW QUARTER CHECK LIST

  • Is your name on the list for your order?

  • If your name is not on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.

  • If you think your name should be on the list and is not, call us at 530-787-3187 or send an email

  • Check your name off of each separate list when you pick up your produce, so the drop host knows who forgot their box and can give you a call.

  • If you see CONT next to your name on the roster, it means we have not received payment from you

  • If next to your name it says E-MAIL or CALLED, it means we gave you a call and have not heard from you, we would like to know your intensions-we did make you a box for this week only

  • Do we have your order correct? If not, send us an email

  • Is your phone number correct? If not, send us an email

  • Are you getting the newsletter via e-mail? if not send us your address (humus@cal.net)

 

 

NO CSA DELIVERY TUESDAY SEPTEMBER 14TH OR SATURDAY SEPTEMBER 18th

 

 

 

This Week on the Farm  

Thanks to all of you for signing up for another quarters worth of vegetables and fruit.  It is with little or no exaggeration that I way this CSA program is the biggest change in the way that large and small, beginning and established vegetable farmers have continued to survive.  It is especially true of those of us that rely on local and regional deliveries to provide an essential and constant portion of our income.  But even deeper than that is the awareness that we are participating in a relatively new direction in the eating habits of those who have chosen to support our program.  We take seriously our responsibility to provide you with the healthy and  nutritious food necessary to cope with the challenges of today.  That means that effort includes variety selection for taste, nutrition, and reliability; a diversity of food types for balanced eating, and the caretaking of a living  soil and ecology for our future.  While we absolutely cannot hope to achieve all that all the time, it is a goal toward which we constantly strive... especially in these trying times.

Part of that responsibility is to not get mired down in either the occasionally overwhelming tasks of the present, nor in the dismal projections for the future.  At times of personal difficulty along those lines, we take heart in the knowledge that no matter the current circumstances, we on the farm can still rely on our initial purpose of providing food for people from the excess production of a farm utilizing a vibrant and healthy set of natural processes.  These times require us to hold that purpose closely as we find  the farm confronting new and increasingly critical challenges.  

 

Annie and I were talking this morning about the future changes at the farm.  So much of what has served us well over the last 45 years entered into the conversation, and it was clear that while the future does not belong to us, the future of the farm and of the food we produce can be aided by some of what we have found to be true for our place and time.  Simple things like:  Follow the example of the living earth in front of us, after all it has been growing and developing and providing food for all its inhabitants for a few billion years.  Embrace diversity in all its forms, good balance can be very complicated.  Try to make use of all the tools around us, even those we don’t really want.  Talk to and learn from others, and if they don’t speak our language, watch.  The world has never been static, the farm can’t be either, nor can our actions.

Annie and I have spent our time providing the bare beginnings of the boundaries for a maturing farm future.  In the placing of a farm easement requiring that the this land be farmed we have invested our efforts and the efforts of all of you that participated with us in the creation of that easement to perpetuate the security of a viable, affordable farming place.  As our children position themselves to put their efforts into the future of this farmscape, Annie and I both know that their future will be informed but not formed by what we have begun.

As new or old members of our CSA program, and for that matter for anyone for whom we provide a portion of their diet, you can be sure that it is our farm intention to be here for the future, however it looks.  We look forward to providing food into the future.   

 

Pork & Holy Basil Stir-Fry (Pad Kra Pao)

Source: Sarah from the works of life

 

3 tablespoons vegetable oil

shallots (thinly sliced)

7 cloves garlic (sliced)

3 Thai bird or holland chilies, thinly sliced

1 pound ground pork 

1 teaspoon sugar

1 tablespoon fish sauce

1 tablespoon thin/light soy sauce

2 teaspoons dark soy sauce

2 teaspoons oyster sauce

⅓ cup low sodium chicken broth or water

holy basil leaves (about 1 1/2 cups packed)

In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

 

Fresh Tulsi Tea

Source: Alex Jones from Food In Jars

 

Four to six sprigs of fresh tulsi

One quart of water

Lay out tulsi sprigs and leaves in a single layer on a clean dish towel or drying rack. Allow to sit for one full day to wilt. Once the herb is wilted, heat water to 190 degrees F or just below boiling. Place the wilted tulsi in a quart canning jar. Pour the hot water over the herbs. Cover the jar with a lid or plate to capture the volatile oils. Steep at least 15 minutes. Strain if desired and drink, or cool further, pour over ice, and enjoy

 

20 Minute Garlic Basil Brown Butter Pasta

Source: Tieghan Gerard from Half Baled Harvest

 

1 pound bucatini pasta

6 tablespoons salted butter

2-3 cloves garlic, minced or grated

1 1/2 teaspoons freshly cracked black pepper

1/2 cup pecorino cheese, freshly grated

1 cup fresh basil, roughly chopped

2 cups cherry tomatoes, halved

2 tablespoons extra virgin olive oil

crushed red pepper flakes

kosher salt

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce. In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt.

To serve, divide the pasta among bowls and serve topped with tomatoes.

 

Stuffed Italian Sweet Peppers, Farmer Style

Source: Tina from Our Edible Italy

 

large, ripe Italian sweet peppers

1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved

1/4 cup salt-packed capers rinsed thoroughly

30 mixed olives green and black, pitted and chopped

2 large garlic cloves finely chopped

6 ripe (roma or the like) tomatoes halved, seeded, and roughly chopped into small pieces

1/2 cup unflavored breadcrumbs plus extra for sprinkling

1/4 cup Parmigiano-Reggiano cheese plus extra for sprinkling

2 tablespoons extra-virgin olive oil plus extra for drizzling

caciocavallo cheese provolone, or any other type of stretched-curd cheese, for grating

Preheat the oven to 400°F Using a sharp paring knife, trim off the tops of the peppers, about 1/2-inch below the base. Scrape away any inner seeds and membranes. Place the peppers in a colander and rinse well under cold running water. Remove and roughly chop 5 of the peppers into small pieces and set the rest aside to drain. In the bowl of a food processor, combine the tuna, reserved oil, capers, olives, garlic, and half of the tomatoes. Pulse until the ingredients are smooth. Sprinkle in the bread crumbs, parmigiana, and olive oil and pulse until well combined. Add the chopped peppers and remaining tomatoes and pulse briefly just to combine. Or else, you can use a hand blender to combine the ingredients in a large bowl, if you prefer. Using a cookie making gun or a pastry bag, fitted with a wide round tip, fill the peppers with the stuffing. Smooth the surface of the stuffing and place the peppers on a lightly oiled baking sheet. Sprinkle the surface of the peppers with bread crumbs and parmigiana. Grate some caciocavallo cheese over the top and drizzle with a little olive oil. Place the baking sheet in the oven and bake until the peppers are lightly charred and beginning to collapse, about 15 to 20 minutes. Serve hot, warm, or at room temperature.

 

BASIL 8

Source: Mr. Bostons Official Bartending Guide

 

Fresh basil leaves

White grapes

1 1/2 Ounces Vodka

3/4 Ounces Fresh Lime Juice

1 Ounce Simple Syrup

1 Dash Angostura Bitters

Ginger ale

Fresh basil sprig, white grape

Muddle basil and 5 grapes in Collins glass. Add next four ingredients and stir. Add ice and top with ginger ale. Garnish with basil sprig and 1 white grape. Serve in a Collins Glass.