August 23rd, 2022
What’s in this Week’s VEGGIE BOX Cherry Tomatoes, Grapes, Bell peppers, Zucchini, Cucumbers, Serranos Peppers, Basil and Beets
Bread this week: Asiago OR Whole Wheat your choice of one
Fall Quarter Started: 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, 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-MAILED or CALLED, it means we gave you a call and have not heard from you, we would like to know your intentions-we did make you a box for this week only
Do we have your order correct? If not give us a call
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This week on the farm
Can you feel it yet? It is difficult because of the heat and the dryness, but with the days getting a little bit shorter, it is almost as if there is going to truly be an end to this summer. It is off there yet, but the light at the end of the tunnel that we are waiting for, those cooler mornings, colored leaves and heavier air of fall are on their way. If all goes (the new) normally, September will still be hot, but for shorter periods each day, the wind will start to kick up in early October which may get to 100 for a moment or two, and we can hope for some rain in November. But we have to throw in there that we can toss out all sense of predictability to the (new normal) weather. Well, I have never been able to say that I was able to direct the weather, and therefore here on the farm this week, we are pretending that life is going on just like it has for millennia, and there is a bountiful summer harvest to continue to pick, summer fields to be put to rest, and winter planting starts right now, about 6 weeks after our last summer planting was put in the ground.
Speaking of summer and fall harvests, there are some iconic California harvests that have been part of my life and memory for so long that I am foggy about how they started. As time has gone on, we have been lucky enough to be farming a diversified set of products and so each season has meshed what has always been part of the California landscape with the new crops that we discover to fill out the line of products for all of you. Potatoes and carrots are two fairly recent additions that are not totally associated with California, but that we have been able to produce here in Hungry Hollow in spite of all our mistakes. If you had happened to be out in our fields when we first started to grow bell peppers or carrots or potatoes, you would have despaired of ever getting to see those in your boxes, as I did. But after a few years of licking our wounds, each of those has become a reasonably stable part of our offerings. The iconic California harvests that we have enjoyed with more or less success here at Good Humus have been apricots, peaches, tomatoes, olives, figs, and as of today, wine grapes.
Don’t get excited, we are not in the wine business, but if we are farming and have a chance to do something that brings on memories farming through the centuries, then wine grapes are a “must try”. Since I am now retiring, I promised myself that part of my retirement would be to just plant, cultivate and harvest some wine grapes so that I could sit on the front porch at the end of a beautiful day, rock back and forth, and enjoy the sunset while sipping a glass of good red wine. Well, that dream is not fully realized, nor, perhaps will I ever fully retire, but our first harvest of zinfandel grapes will start today or tomorrow. In true Good Humus fashion, it is a highly seat of the pants operation, lacking in most of the exciting technological advances that characterize the current state of the California wine industry. But after making every mistake that can be made over the next several years, there is a certain small possibility that I will be found on the front porch some late fall evening with a glass of wine from our grapes and a chance to watch the sun go down over the golden rolling hills of Hungry Hollow. Wish me luck, and for now, let’s all enjoy the fruits and vegetables that come so easy in the Garden of Eden of California. Thank you for signing up for our box, and may it be all that you hope for. Have a great day~ Jeff
Zucchini-and-Pepper Gratin with Herbs and Cheese
3 large zucchini (about 1 1/2 pounds), 1 finely diced
1/4 cup extra-virgin olive oil
1/4 small onion, finely diced
1 garlic clove, minced
1 teaspoon tomato paste
2 medium bell pepper, finely diced
1 large tomato—peeled, seeded and finely diced
ground red pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)
Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and ground red pepper. Stir in the mint, oregano and basil. Preheat the oven to 400°. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and ground red pepper, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.
Beetroot, Carrot & Cucumber Salad with Peanuts Recipe
2 Beetroot, grated
2 Carrot (Gajjar), grated
1 Cucumber, de seeded and chopped
4 tablespoon Roasted Peanuts (Moongphali)
1 Green Chilli, chopped
4 sprig Coriander (Dhania) Leaves, chopped
1 teaspoon Lemon juice
1 teaspoon Black pepper powder
1 teaspoon Chaat Masala Powder
Salt, to taste
How to make Beetroot, Carrot & Cucumber Salad with Peanuts Recipe To begin making the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe, we will first grate the vegetables and keep it ready in bowl. In a mixing bowl, add all the ingredients-beetroot, carrot, cucumber, roasted peanuts. green chilli, coriander leaves, lemon juice, pepper powder, chaat masala powder, salt to taste and mix well. Check for seasonings and adjust according to your taste and serve. Serve the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe as a side dish along with tehri pulao and Palak Raita Recipe by the side.
Spicy Cucumber Cocktail
1 teaspoon cilantro about 15 leaves
1 small serrano thinly sliced
1 lemon juiced
1 tablespoon raw sugar
1 large cucumber
4 ounces cilantro vodka
4 ounces club soda
In a food processor or blender, place the cucumber, sugar and lemon juice. Blend until juiced. Strain through a fine strainer to remove all pulp. Place the cilantro and serrano into a cocktail shaker and pour in the juice. Muddle to break them down. Fill with ice and add cilantro vodka. Shake vigorously. Place ice in two glasses and split the cocktail between them. Top each off with club soda.
7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
2 large beets peeled and coarsely shredded, plus thinly sliced beets for garnish
3 cups arborio rice (1 1/4 pounds)
6 ounces young pecorino cheese, freshly grated
2 teaspoons poppy seeds, plus more for garnish
In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl. Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.
Pasta with Cherry Tomatoes
8 ounces spaghetti
¼ cup olive oil
2 pints cherry tomatoes
3 garlic cloves minced
½ teaspoon salt
½ teaspoon crushed red pepper
½ cup fresh basil chopped, plus more for serving
¼ cup grated Parmesan cheese plus more for serving
Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes. Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency. Serve immediately with more fresh basil and parmesan cheese, if desired.