December 14th, 2021
What’s in this Week’s VEGGIE BOX: Radishes, Collards, Oranges, Butternut squash, Lemon Verbena, Bok Choy and Spinach
Bread this week: Barabri OR Whole Wheat your choice of one
!Holiday Special Orders!
If you placed a holiday special order, please look for a bag or box with your name on it.
If there s a 1of 2 or a 1/2 there are two boxes for you. Please make sure you find them all.
Please do not take anything that doesn’t have your name on it, even if you placed an order and do not see it.
Please get in touch with us if you believe there is a mistake.
No deliveries December 25, 28, January 1, 4 & 8
Saturday December 25th boxes will be delivered on Tuesday December 21st
This week on the farm
This past weekend I took a couple of friends to my Grandmother's ranch (which is now ours) for a getaway. We had a great time keeping cozy by the fire as the rain came down. One of my friends who came is also a CSA member, and as we looked at the history of the ranch, and my family's heritage in Santa Rosa, she began asking about Good Humus and how it got started. This made me think that maybe with all of our new members; there might be a good deal of people who don’t know our farm's history. So I thought today maybe I would share a bit of what I know about the beginnings of Good Humus and my parent's journey.
They are both California natives, and grew up with farming in their families. My dad's father worked with the fruit growers delivering to Del Monte out of Modesto, and my mom's grandmother and her two uncles farmed on the Ranch out here in Santa Rosa. So the roots were there even before my parents considered farming as a profession. Jeff and Annie met at UC Davis, each transferring in from other schools, and after only one thousand dates to a dairy in Dixon picking up raw milk, they became a thing.
From what I had gathered, their path to farming started in the "Back to the Land" movement going on in the 70's, and their time at UC Davis Cooperative housing called "Agrarian Effort" where a whole lot of hippies just like my parents were dreaming of rural living and eating communal meals, gathering food from around the University (and Dixon Dairy), and then of course from their backyard gardens.
While at UCD, they also were involved in starting a small buying group in Davis, where bulk foods could be ordered and shared with a larger group. The students who were part of the "Buying Club" decided to expand and opened up a storefront that would evolve to become the Davis Food Coop. My mom was the first produce buyer, driving their old farm pickup truck into the Sacramento wholesale houses and buying non-organic produce, because there was no organic available, probably the only woman at the docks! Good Humus still sells to the DFC today. During one of the Coop planning meetings someone asked if anyone wanted to help start a farmers market, so my parents said "yes" and worked for the next year or so traveling around the county looking for farmers (yes in Dixon too) that would be willing to sell at a farmers market. The Davis Farmers Market started in 1976, which the Mains have been selling at since the very first one! They have been involved in the organic movement in lots of different ways since.
Right out of college they moved to Winters and started farming with the two other families that they started the farmers market with. They farmed in Woodland, Winters and a few different spots with varying degrees of success. My dad would tell you that he has made every mistake you can imagine to get to where they are today.
Around 1983, my parents found the 20 acres that we farm today, with the financial help as well as technical mentorship of an old time farmer, who they met at the Davis Farmers Market by the name of Ed Looney. He bought the land for them, and they were able to start to develop the farm we call home. The land had been a fallow Milo field, with two huge old olive trees and one deep well, and nothing else. By 1991 we had finalized the purchase of the land, and just two years later they delivered their first ten CSA boxes to their friends in Davis.
The early years of organic farming were very different than they are today. There was no such thing as "organic" labeling, there was no certification program, and buying local organic food was not a common thing. My dad tells me about Apricot season and having to sell all his apricots which as you all know by now have a shelf life of close to nothing. He reminisces of being up in the trees at 6am every morning, picking cots till 2pm, my mom and sometimes my grandma sorting and packing, then hopping in the truck with his fruit, driving to the San Francisco produce market by 11pm. His friend Ed Looney who had at one time been the largest apricot grower in California had connections to some of the wholesale warehouses guys. Many times my dad would leave the stack of packed apricots at the doors of the warehouses with a receipt of the number of boxes and who they came from, just hoping they would be sold to the people buying to fill their stores. Sometimes he would sip some coffee while he waited to talk to the guys at the warehouse, just so they might know a face to the fruit they were selling, then would head home around 2am, and back in those trees at 6! My parents would never know how much they made for those apricots, until a check arrived in the mail weeks later, it would tell them how many boxes were sold each day, and the amount per box would go down each day that passed. Luckily apricot season didn't last more than a three weeks per year, but I still have a hard time imagining how that all added up. I think I heard this story, looked to my dad and said "that can't possibly be true, you are exaggerating" and his reply was that he remembered when he was in the thick of it all, living his insane apricot season reality, that he thought to himself "no one would believe me if I told them what I was doing."
Forty five years ago farmers markets and coops and the organic movement was mostly a dream of those hippies in the midst of the back to the land movement. I think my parents would both say that they had no idea that today farmers markets, coops and organic food would be more than an alternative movement. They just believed that in the past there were markets in the old town squares, where the community meets weekly around food, and it sure beats putting your whole harvest on the produce dock doors late at night, into the high hopes that someone else might want to buy it from you. Have a great week~Ali
Lemon Verbena Vegan Cupcakes with Orange Buttercream Frosting
Source:go dairy free
Lemon Verbana Vegan Cupcakes
1 cup soymilk or milk beverage of choice
1 tablespoon apple cider vinegar
¾ cup sugar
1 cup fairly firmly packed rinsed and dried lemon verbena leaves
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup canola or vegetable oil
2 teaspoons vanilla extract
Orange-Almond Buttercream Frosting
¼ cup vegetable shortening
¼ cup dairy-free margarine
2 cups powdered sugar
2 tablespoons frozen orange juice
1 teaspoon vanilla extract
¼ teaspoon almond extract
Fresh lemon verbena sprigs
Preheat the oven to 350ºF. Line a regular-sized 12-cup muffin tin with cupcake papers. In a small bowl, whisk together the milk beverage and vinegar. Meanwhile, in a food processor, pulse together the sugar and lemon verbena leaves until tiny flecks of green are distributed through the sugar. Transfer the mixture to a medium size bowl, and add the flour, cornstarch, baking powder, baking soda and salt. Make a well in the center and pour in the milk mixture along with the oil and extract. Stir the wet and dry ingredients together with a wooden spoon until virtually no lumps are detectable. Using a scoop, fill the muffin cups only ⅔ full. That's all the batter you will have because filling them fuller can cause sinking. Bake the cupcakes on the center oven rack for 20 to 22 minutes or until a wooden pick inserted in the center of one comes out clean. Cool and then frost with Orange-Almond Buttercream Frosting. To make the Orange-Almond Buttercream Frosting In the bowl of an electric mixer, cream together the shortening and vegan butter. Add the powdered sugar, and combine on low speed so that you don't end up covered in white powder. Gradually increase the speed and when the mixture begins to look incorporated--it will be thick, almost like a dough instead of a frosting--add the frozen orange juice concentrate and extracts. Beat until smooth and creamy. If necessary, add more orange juice concentrate or powdered sugar to achieve the perfect texture. Transfer the frosting to a pastry bag, if using, and pipe frosting on top of cooled cupcakes, dividing evenly among them. If necessary, place the bag in the refrigerator for a bit to stiffen the frosting before frosting. Alternatively, swirl the frosting onto the cupcakes using a knife or an offset spatula. Serve cupcakes on individual plates or a platter garnished with lemon verbena sprigs. Store any leftovers in an airtight container in the refrigerator.
Pan-fried sea bass with lemon verbena
Source:Great British Chefs
PAN-FRIED SEA BASS
1 sea bass, (large) filleted and pin-boned
1 tbsp of kalamata olive oil
pink Himalayan salt, freshly grated
black peppercorns, crushed
LEMON VERBENA OIL
15 lemon verbena, leaves only
60ml of olive oil
1 tbsp of lemon peel, cut into julienne
1 tbsp of orange peel, cut into julienne
1 tbsp of lime peel, cut into julienne
1 dill stalk
To make the lemon verbena oil, heat 1 tbsp of olive oil in a small pan and quickly fry the lemon verbena leaves until crisp, then lift them out of the oil with a slotted spoon and drain on kitchen paper. Add the fried verbena leaves to a food blender and pour in the olive oil. Blend to a pourable sauce, adding more oil if needed. Once complete, transfer to a jug and set aside. Heat a large non-stick frying pan until very hot, add the olive oil, then place the fillets in the pan, one skin side up and the other skin side down. Cook over medium heat until both fillets are golden brown, then turn the fillets over and cook for a further minute. Take off the heat, season with the freshly crushed peppercorns. To serve, place the fillet on a serving plate and drizzle with the lemon verbena oil. Sprinkle with the mixed citrus peel, dill, grated coconut and viola flowers.
Butternut Squash Spinach Pasta
Source: Feed Feed
3 cups cubed butternut squash
5 ounces fresh spinach
1 fresh onion, diced
2 tablespoons olive oil
1 tablespoons minced garlic
1/ 2 cups vegetable stock
1/ 4 cup vegan parmesan cheese
8 ounces gluten-free pasta
Salt, to taste
Pepper, to taste
Red pepper flakes, to taste
Toasted pine nuts
Preheat the oven to 400 degrees. Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes. Meanwhile, cook the pasta according to package directions. In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt over medium heat. Add the diced onion and sauté until translucent. Next, add the broth, vegan parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors. Drain the pasta, then add it to the skillet. Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt. Serve with more vegan parmesan cheese, toasted pine nuts and red pepper flakes if desired!
Hon'y Mustard Yam Collard Green Wrap
1 bottle Honey Mustard Dressing
2 large yams
1-2 tbsp extra virgin olive oil
salt and pepper to taste
1 bunch collard greens
1 cup purple cabbage
1 bunch radishes
1 can Chickpeas
1/2 cup cashews
Prepare and cook Yam Wedges by cutting the yams lengthwise into stripes. Heat olive oil in a pan on medium-high, add yams to pan, season with salt and pepper. Cook yams until they have browned on all sides. Remove from heat and set aside. Prepare the collard greens by trimming the stalks. Shred the cabbage and julienne the radishes. Drain the chickpeas and chop the cashews. Assemble the wrap. Using the collard green leaf as a wrap, add yam wedges, cabbage, radishes and chickpeas. Top with a generous drizzle of Honey Mustard and a sprinkle of cashews.
Somen Noodles With Poached Egg, Bok Choy and Mushrooms
Source: NY times
2 tablespoons vegetable oil
3 scallions, whites and greens separated and thinly sliced
8 oz fresh shiitake mushrooms thinly sliced (about 3 cups)
1 bok choy cut into bite-size pieces
3 tablespoons soy sauce
2 teaspoons toasted sesame oil, plus more for serving
2 bundles somen noodles, or any thin wheat or rice noodles
2 large eggs
Bring a large saucepan of water to a simmer. Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes. Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm. Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon. Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.