August 4, 2020
What’s in this Week’s VEGGIE BOX: Eggplant, Piel de Sapo Melon, Banana peppers, Green Beans, Butterball Potatoes, Peaches, Chard, Green onions, Tomato
Bread this week: Whole Wheat or Asiago Cheese
NEW QUARTER STARTING AUG 18th!
Payment due Aug 11th
We will be taking 1 week off during the next quarter, date TBD
Fall Quarter Aug 18th-Novembver 10th
This Week on The Farm From Annie
I feel like we are at the point of the midsummer hump. We just started the O'Henry peaches yesterday and it feels like a long way still to go before fall. For the past 27 years we have had a celebration midsummer, mid peach harvest to give thanks for the harvest and to those that purchased and ate the years crop. This year because of the pandemic, for the first time we cancelled our summer celebration. It gave me time to pause, to think what was our celebration about, and why would we in the thick of summer harvest stress ourselves with a huge party? I realized that it is a celebration for all to gather the forces, energy, and love of community together, hold tight for a moment to then take us to the light at the end of the summer tunnel. Maybe these times are for us to stop and realize who we are. What we are doing and what is really important to us. I pray so, I hope so. ~ Annie
This Week on The Farm From Jeff
Suddenly it’s August at Good Humus Farm. Some things don’t change. Groundwork for the Fall planting is proceeding, picking the bounty of the summer offerings is constant, all day every day, and the CSA quarter is coming to an end. Some things change constantly however, and this has been quite a CSA quarter. In January, we were moseying along, minding our own business, wondering about the continued viability of the slowly shrinking CSA program, and listening to the first quiet reports of a new virus spreading in Wuhan, China. Some things change faster than we could have imagined.
Good Humus and the Farm have always been in two businesses. We are in the business of providing wholesome, empowering food for people and we are in the business of stewarding and enhancing the natural processes that provide that food for us. In the pursuit of finding our niche in both of those businesses, it has become more and more evident that our place is defined by the communities in which we participate. In providing food for people we are partners in a local community that buys our produce at the Davis Farmer’s Market, partners in a local food distribution network centered around the Sacramento and Davis Food Coops, and partners in the community centered on the local CSA programs. And most certainly, as we better understand the stake we have in husbanding the land, we work to recognize the essential, powerful niche role we occupy in the community of all living beings. Within this larger context, the supporting role of the CSA program and community can’t be overemphasized. Direct connection with so many people eating the food we produce has brought home to us the original principals of the Community Supported Agriculture Program which included foremost among others, the establishment of an honored relationship between the production, the gathering, and the consumption of what we need for life. Being able to envision the friends, families, and individuals establishing their own relationship to the products of our efforts on the earth informs and spurs our conversations, our choices and our day-to-day activities.
I think it is important to recognize what current events have meant for our farm products, and for that matter for the products of our farming neighbors who have their own CSA programs. When the first crisis came about in March, we looked for ways to participate. It was an easy call, because the internet service was overloading with people requesting CSA deliveries from local farms, including ours. As social and economic crises added to the changes in our lives, we have doubled our families served and established a larger donation program. While allowing them to remain largely anonymous, we would be remiss in not acknowledging the efforts of a few members of our community on behalf of the many that benefit from some help. Our admiration goes out to those so moved.
Our purposeful participation in efforts to aid our communities in crisis, also meant that the small labor force that this family farm depends on has been stretched to its limits to pick, process and deliver on time about twice the food. While we are proud of the nutritional and cosmetic quality, and the quantity of what we have sent out, there have been some lapses for which we apologize. The decision to end the fruit bag program was a sad direct result of anticipating the labor requirements of doubling our vegetable box output in conjunction with the new health and safety protocols for sanitization. On the other hand, it has been a real pleasure to include fruits of the summer in addition to a healthy quantity of vegetables in the summer CSA box. We are working hard to keep them coming.
No one could have guessed in January how our world would change by August. When I think about what I can put my faith in during these chaotic times, where I can find a little stability and security, my heart goes to that marvelous miraculous force of nature, billions of years old and who has nurtured our progress for 5 million years of that time. Who still. in spite of all our abusive behavior, brings forth seed, provides water in all its forms, transforms the energy of the sun into regrowth, and structures each day with a sun and moon rising, a sun and moon setting and the heavens in their place. To all our new and old friends, thank you for your participation during this tumultuous, chaotic, wonderful quarter. ~ Jeff
Eggplant/Potatoes and Banana Peppers Gujarati Style Sabji
2 tsp Ginger, ground
1.50 tsp Pepper, red or cayenne
2 clove Garlic
3 Potato, raw
3 cup (1" cubes) Eggplant
0.10 oz Seeds, sesame seeds, whole, roasted and toasted
0.10 oz Peanuts, dry-roasted
1 medium Fresh Sweet Onion
1.50 tsp Sugar- Sugar in the Raw, natural cane sugar
0.50 cup fresh onion
1 serving Hot green chilies
1 tbsp Spice, Mustard (seed)
3 tbsp Canola Oil Blend 1 tbsp cumin seed
2 tsp Cumin - ground
0.25 cup Fresh Coriander
1 tbsp Turmeric Ground
2 tsp Garam Masala Indian Spice Mix
1 tbsp Lime Juice, juice of 1 lime
2 tbsp Coriander Seed, Ground
0.25 cup Besan (Gram flour)
3 serving Banana Pepper - 1 Large 5" Long
1.50 tsp Salt
Make Vegetables ready - wash eggplants and make cut from bottom up to stem not all the way. Cut Potatoes in 1 to 1 1/2" piece. Cut Banana Peppers into 2" to 3"pieces and slit open from one side. Cut onion into 1" pieces.
Make Masala fillings: Roast gram flour, add roasted crushed peanuts, Crushed garlic /ginger/green chilies. Add ground Cayenne pepper, ground coriander seeds, cumin, turmeric, add sesame seeds, lime juice, sugar, salt to taste. Mix these well together. Fill eggplant and banana peppers with this mixture. Cook eggplant and Banana Peppers in Pressure cooker up to 3 whistles. Make Potatoes ready by adding some salt and turmeric powder and little oil/water in microwave for 4 min. Put 3 tbsp. oil into a big wok when oil is hot -add whole mustard seeds-cumin seeds when little brown add cumin stick and a pinch of asaefoetida then add onions and let them be little brown - add all the vegetables eggplant/potatoes/banana peppers into wok and stir carefully without breaking them try to keep them whole. Take it out in a serving pot and garnish it with finely chopped coriander and its ready to serve.
Peach Melon Basil and Burrata Salad
1 ripe peach, sliced
1/4 cantaloupe, cubed
handful of fresh basil
1 ball burrata, torn
3-4 slices thinly sliced serrano ham
1-2 tablespoons extra virgin olive oil
1/2 tablespoon sunflower seeds
1 teaspoon sesame seeds
sprinkle of crushed red chili, to taste
salt and freshly ground pepper, to taste
Note: I used Sichuan chili powder, which is why it’s so vibrantly red, but regular crushed chili flakes will work as well! On a large plate, scatter the peach, cantaloupe, and basil leaves. Tear the burrata into bite sized pieces and nestle them in between the fruit. Tear the serrano ham and evenly place on the plate. Drizzle on the olive oil, then sprinkle on the seeds, red chili, and season with salt and freshly ground pepper. Enjoy immediately!
Chinese Stir-Fried Eggplant and Green Beans
2 long Chinese purple eggplants, cut into thin strips
6 oz (170g) green beans, rinsed and ends trimmed
3 tbsp vegetable oil
1 half-inch thumb ginger, julienned
6 cloves garlic, minced
1 red chili pepper, sliced thinly (optional, for heat)
2 tbsp light soy sauce
1 tbsp vegetarian oyster sauce/stir-fry sauce*
1/8 tsp ground white pepper
additional salt to taste, if needed
Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible). In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan. Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.
Swiss Chard & Potatoes
1 Pound Swiss Chard
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes
Wash the chard and trim the stems, then cut the stems into 1 inch pieces. Fold the leaves together, and cut into 1/2 inch strips. Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes. Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted. Drain the potatoes and chard very well in a colander. In a large heavy skillet, heat the oil over medium heat and add the garlic. Season the oil with salt and pepper and add the red pepper flakes. Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes. Taste, and adjust seasonings as needed, then serve warm.
Peaches and Red Potatoes “Stir Fry”
2 tbsp olive oil
4 whole dry red chilies
1 tsp chopped garlic
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
8 regular potatoes (washed and quartered)
1 whole red onion (peeled and squared)
3 whole fresh peaches (sliced and seeds removed)
1 tsp salt
1 tsp crushed black pepper
1/2 cup water
1 tsp fresh chives (optional)
Heat oil in a skillet or a nonstick pan. Add broken red chilies, garlic, basil, oregano. Now add potatoes and mix well so that the potatoes are well coated with the herbs. Cover and cook for 10 -15 minutes till the potatoes are soft in the middle but crunchy outside. Now add red onions, mix, cover and cook for 2-3 minutes. Now, add peaches, salt, pepper and mix very well. Lastly, add water. Mix, cover and cook for 4-5 minutes till peaches are soft but retains its shape and chewy texture.
Garnish with chives and more fried red chilies and serve warm with steamed rice.