August 18, 2020


What’s in this Week’s VEGGIE BOX: Eggplant, Green Bell Peppers, Grapes, Tomatoes, Green Onions, Basil, Long beans, Potatoes, Squash

Bread this week: Lavaine or Whole Wheat-your choice of one




  • Is your name on the list for your order?

  • If your name is 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

  • Check your name off of each separate list when you pick up your produce, so we know 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, 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 give us a call

  • Is your phone number correct? If not give us a call

  • Are you getting the newsletter via e-mail if not send us your address (



This Week on The Farm

August 18th, we are nearing September 1st, which is the beginning of the end of summer. For the average American, that is likely a less than exciting prospect. But here at Good Humus, we wait anxiously for September 1st. We wait anxiously for the days to begin to shorten, for the nights to cool, and for the plants to lessen their seemingly endless harvesting demands. This particular mid August wasn’t any easier than the previous years, with temperatures well over 100, our crew and our family are ready for September 1st.

After enough months worrying about how we will survive this month of 2020, this morning, both my parents wanted to write the newsletter about something other than current events, fear, exhaustion, etc. Then they both looked at each other and said, “but what isn’t effected by the Pandemic?” One answer is wildlife, we have noticed it on this farm. The herds of deer that have found sanctuary on our little farm, don’t seem to notice the insanity that is 2020. They can be found every morning in the fruit orchards, in the neighboring almond orchards, grazing to their hearts content. As they hear you approach, they pick their heads up, and direct their enormous years towards you in unison.

The rafters of turkeys (had to Google that one) can be found sleeping up in the Casuarinas trees at night, and rooting around the cover cropped fields by day. And every so often, in unison, erupting in their unique gobbles, that to me sound a bit like a group of people with the giggles. They seem totally unaware of the havoc that this Pandemic has caused our nation and world.
The cottontail bunnies have also seemed to settle into life at Good Humus. Their population seems to have increased in the last few years; my dad could probably tell you why.  You can see them scurrying about in the hedgerow, around the borders, and in the orchards. Nibbling on my sunflower babies, and munching on anything tasty they can find.

Our farm dogs Bo and Ru enjoy the exhilaration of chasing any and all animals that dare to show themselves on the farm. But during the summer, this is a hot and long job, so most afternoons you can find Bo taking a bath in the garden, preparing for another bout with the wildlife.

In the Farmhouse, Button, my mom’s cat has had kittens, which we could say is affected by the Pandemic, because during the chaos of March and April, we forgot to get her spayed. So now we have 5 little kittens running around, jumping off the furniture, sleeping in shoes, and attacking our ankles at dinner.

Life here at the farm between the plants and the animals is seemingly untouched by the struggles of the Human Race. They continue their everyday survival routine, life and death goes on as it has year after year. It is a comfort to be here, and be reminded that we are not the only lives that matter, that there is so much going on around us.  This is where I look to find a reprieve from the constant anxiety and stress that this year has brought. Have a great week ~Alison


Chinese Long Beans & Eggplant

2 tbsp high heat cooking oil

1-2 lbs Chinese Long Beans, cut in to 1/3

2- 3 Japanese Eggplant, diced in to 2 inch pieces

For Sauce:

1 tbsp black bean garlic paste

2 large clove garlic, minced

1 tsp fish sauce

1 tbsp soy sauce

1-2 tbsp lime juice & bit of zest

2 dried red chilis (fresh is great too!)

1 inch piece of fresh ginger, grated

2 tbsp fresh mint, chopped

1 tbsp brown sugar

Bring a large pot of water to a rolling boil and blanch the long beans. 20-30 seconds in the hot water max! Give them a cold bath and set aside. In a hot wok, add oil, blanched beans and eggplant. Sauté till soft with a pinch of salt. Transfer to a second plate. Add all sauce ingredients and whisk together till full incorporated. Add beans and eggplant back to woke and gently fold sauce throughout. Serve hot and enjoy!


1/2 cup of frozen grapes

1 1/2 cup of ice cubes

1/4 cupof grape-flavored soda, or soda water

3 tbsp of dark rum

2 tbsp of powdered sugar

2 tbsp of lemon juice

2 tsp of lime juice

1/4 tsp of freshly grated nutmeg

Save the lime after juicing for garnish.  Combine all the ingredients in a blender and blend until smooth.  Pour into a glass; put the squeezed lime on top.  Straw in Summer.


Easy Pasta with Bell-Pepper and Tomatoes

3 ounces pasta (Conchiglie Rigate or similar conch-shaped pasta works best)

1 1⁄2 cups water

1 1⁄2 teaspoons olive oil

1⁄4 medium onion, finely chopped

1 1⁄2 large fresh tomatoes, diced

1 large green bell pepper, cut into strips

1⁄2 - 1 teaspoon dried basil

1⁄2 teaspoon oregano


Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain. Heat oil in a saucepan on a medium flame, add the onions and sauté until soft and translucent. Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and sauté for about 5 minutes until the bell-peppers soften a bit. If you like it crispier, sauté only for a couple of minutes. Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!


Pasta with Grilled Tomato and Green onion Sauce

3 unpeeled garlic cloves

5 scallions

1 1/2 pounds medium to large tomatoes, halved

2 tablespoons extra-virgin olive oil, plus more, for brushing

Kosher salt

Freshly ground black pepper

4 ounces fresh mozzarella, cut into 1/2-inch cubes

10 ounces penne or other short pasta

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer. Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper. Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute. Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce. Season the pasta with salt and pepper and serve immediately.


Pappardelle with green onion Pesto

1 cup walnuts, divided

1 cup fresh basil, plus more for serving

1 cup green onion tops (green parts only)

2/3 cup extra-virgin olive oil

1/2 cup grated Parmesan, plus more for serving

1/2 cup chopped fresh parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 fresno chile

1 clove garlic

1 (8-8 oz.) package uncooked pappardelle (or linguine)

Spread walnuts on a rimmed baking sheet and toast in oven for 10-12 minutes (rotating occasionally), or until fragrant. Let cool. In a food processor, combine ¾ cup walnuts, basil, scallion tops, olive oil, parmesan, parsley, chile, garlic, salt, and pepper. Process until smooth.mCook according to package instructions for al dente; drain pasta, reserving about 1/2 cup cooking liquid. In a bowl, combine pasta, pesto, and reserved cooking liquid, 1-2 tablespoons at a time, until pesto coats pasta and enough water has been added to loosen up the noodles. Coarsely chop remaining ¼ cup walnuts. Serve pasta topped with walnuts and additional grated Parmesan, as desired. Serve immediately, or keep in an airtight container in the refrigerator for up to 5 days.