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February 8, 2022


What’s in this Week’s VEGGIE BOX: Carrots, Escarole, Cabbage, Turnips, Broccoli, Grapefruit and Raisins


Bread this week: Puligese OR Garlic Parmesan your choice of one



Special Orders


Late Lane Oranges ~ 5# for $9.00         or       10# for $18.00


Please place your order by 5pm Friday evening so we can have your order ready for Tuesday Feb 1st


!!! NEW QUARTER !!!!


Spring Quarter Payment is Due February 15th


~The new quarter starts February 22nd and ends May 17th.

~We will be taking one week off, TBD

~Please let us know if you DO OR DO NOT plan on continuing.

~Please do not leave payments at drop sites



This week on the farm

Sunshine in California. What a dream. 

After about 8 years on the east coast, I realized how absolutely fabulous our climate is. I had never owned a winter jacket before I moved to New York. It was either sweatshirt weather, or TWO sweatshirts weather. And yes, the climate is shifting, and it’s much hotter than it should be for the beginning of February, and our future is feeling a little shaky most of the time. I cannot write a newsletter about the lovely weather without also speaking towards the drought and the need for us to collectively acknowledge and work for change in the way we consider water and water usage. We need to talk about it, strategize, and act at every opportunity. And it would be good if we all ask for rain to come, do a jig for rain to welcome it, send out the message that we all want a “normal” wet winter, even though we are enjoying the sunny warm weather.

But today, we can also walk outside the door, be greeted by the sun kissing our cheeks, and the birds chirping away.

On the farm, this warm weather is giving us ample opportunity to really get ahead with our crops. In the past (growing more distant with every dry year) we would be slowed down by rain and then by muddy ground, unable to weed, plant, mow, or use any sort of equipment. But this year, like last year, has given us the window to clean up all that we have in the fields, mow down old plantings, rototill fresh beds to plant and get in gear to have lots of good food growing for spring time. 

               I know in the past, before I was quite so in tune with the farm, life could be pretty challenging for my parents in February and March. Without any opportunity to plant, they would often have to make do with whatever they were able to get into the ground in September, October, or November. Incomes from the farmers markets would be very low, and the CSA would be hard to fill. So it is exciting for me to see the farm thriving, being taken care of, and working hard to produce year round food for our community. 

One of my favorite things in life here at the farm is when I can see each part of the business flourishing. The feeling that the ship is navigating smoothly, no storms on the horizon, and all the sailors are working away at their jobs. That has been one of my most satisfactory feelings, and the outcome that I always strive for. With this beautiful California weather we are having these days, we are building up a store of feel good successful days where we accomplish much, and quit with the sun at 5. These are important memories to look back on and pull from when it’s June and we are sitting at the opposite end of the spectrum. 

So on this beautiful February day, you can walk around the farm and see beautifully clean fields of spring flowers coming up nicely, getting ready for their debut in about a month. You can see Jeff has just planted another 30 beds of late spring vegetables that will fill our CSA boxes in April, May, and June. You can see Claire in the shop, packing away citrus for the Co-ops we sell to, and simultaneously training a couple new faces. You can try to catch sight of Rogelio in the fields, but he harvests so furiously he is hard to spot. You can see Annie toiling away in the greenhouse, 30 flats of parsley already seeded, next will be peppers, then eggplant, all the crops we will transplant for the summer bounty. The farm is chugging along, each person working diligently at their own task, their own contribution towards our food production. 

Outside of the humans of Good Humus, we have animal life re-emerging in force, not that it ever strays too far here in the Good Humus paradise. But the ornamental fruit trees have begun to bloom, which always brings on hoards of bees, whose buzzing becomes more like a dull roar as you pass through. The lady bugs have begun popping up all over our brassica plantings, a reaction to some tasty aphids no doubt. The birds seem to be more present than ever, if you walk in the citrus orchard at night you will be dive bombed by the birds that love to sleep on those heavily protected branches. The cool air, and the warm sun brings such tidings of life at the farm, and is such a comfort to be able to stop and drink in, to hear the balance of all matter of beings  coexisting the way they always have. Have a good week~Ali


Braised tofu and escarole stir-fry with Bhutan red rice



¾ cup Bhutan red rice

1 tablespoon black sesame seeds

12 ounces Hodo Soy firm tofu

10 ounces turnips

2-3 garlic cloves

½ ounce ginger

10 ounces escarole

½ teaspoon kimchee chile flakes

Stir-fry sauce (rice wine vinegar-honey-tamari-mirin)

¼ cup fried shallots

1 tablespoon black sesame seeds

12 ounces Hodo Soy firm tofu

10 ounces turnips

2-3 garlic cloves

½ ounce ginger

10 ounces escarole

½ teaspoon kimchee chile flakes

Stir-fry sauce (rice wine vinegar-honey-tamari-mirin)

¼ cup fried shallots

In a sauce pot, combine the rice with 1½ cups of salted water. Bring to a boil, reduce to a simmer, cover, and cook until the water has absorbed and the rice is tender, 18 to 20 minutes. While the rice cooks, toast the sesame seeds and prepare the vegetables for the stir fry. In a frying pan over medium heat, cook the black sesame seeds until fragrant and lightly toasted, 3 to 5 minutes. Transfer to a plate to cool. Cut the tofu in half lengthwise and then into ½-inch pieces. Peel the turnips and cut into ½- inch wedges. Mince the ginger and garlic. Wash the escarole and chop into 2-inch pieces. In a frying pan over medium heat, warm ¼ cup oil until hot but not smoking. Add the tofu and cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel lined plate to drain. Drain all but 2 tablespoons oil from the pan. Add the turnips in single layer and cook, turning once, till tender and golden brown, 3 to 4 minutes on each side. Add the ginger, garlic and chile (if using), and cook until fragrant, about 1 minute. Add the escarole, tofu and stir-fry sauce and cook until the escarole is just wilted, 2 to 3 minutes. Divide the stir-fry evenly between two plates and garnish with the black sesame seeds and fried shallots. Serve with the rice.


Sautéed Turnips and Carrots with Rosemary-Ginger Honey

Source: Food & Wine


3 tablespoons dried currants 

1/3 cup hot water

3 tablespoons honey

1 1/2 teaspoons minced fresh ginger

1 1/2 teaspoons minced rosemary

2 1/4 pounds white turnips, peeled and cut into 1/2-inch wedges

3 medium carrots, cut into 1 1/2- by- 1/4-inch sticks

1/4 cup extra-virgin olive oil

3 Italian frying peppers, cut into 1-inch pieces

Salt and freshly ground pepper

1 tablespoon red wine vinegar

In a small bowl, soak the currants in the hot water. In a small saucepan, combine the honey, ginger and rosemary and simmer over low heat for 3 minutes. Remove from the heat. In a large saucepan of boiling, salted water, cook the turnips until just tender, about 5 minutes. Using a slotted spoon, transfer to a shallow dish. Add the carrots to the boiling water and cook until tender, about 5 minutes. Drain. Heat the olive oil in a large skillet. Add the turnips in an even layer and cook over moderately high heat for 1 minute. Reduce the heat to moderate and cook, undisturbed, until lightly browned on the bottom, about 4 minutes. Stir in the carrots and peppers and season with salt and pepper. Cover the vegetables and cook, stirring occasionally, until the peppers are tender, about 3 minutes. Add the currants and their soaking liquid to the vegetables and cook until the liquid has thickened, about 2 minutes. Add the honey mixture, stir well and simmer for 1 minute. Season with salt and pepper and add the vinegar. Stir and transfer to a bowl. Serve hot or warm.


Escarole and Roasted Broccoli Salad with Anchovy Dressing

Source: Allrecipes


4 anchovy fillets, drained and chopped

2 garlic cloves, chopped

2 large egg yolks 

1 tablespoon fresh lemon juice 

3/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup chopped parsley

2 teaspoons chopped marjoram


2 heads of broccoli cut into 1-inch florets, stems reserved

2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces

1/4 cup freshly grated dry Jack or Asiago cheese

Preheat the oven to 450°. In a food processor, blend the anchovies, garlic, egg yolks and lemon juice. With the machine on, add 3/4 cup of the olive oil. Stir in the parsley and marjoram and season with salt. On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly. In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.


Cheesy Chicken Broccoli Bake

Source: Allrecipes


1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 pound skinless, boneless chicken breast halves, chopped 

2 large heads broccoli, chopped

10 baby carrots, chopped

1 teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon ground paprika

½ cup shredded Cheddar cheese

¼ cup dry bread crumbs

Preheat oven to 350 degrees F and grease a 9x12-inch baking dish. Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top. Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.


Red Cabbage Carrot Salad

4 Cups red cabbage-chopped

4 Cups carrots-grated

2 Cups raisins

4 Cups pineapple-cut into chunks

2 Cups walnuts-chopped small

1/4 Cup pepper-chopped small

1/4 Cup onion- grated

(For the dressing)

1 Cup mayo

4 Tablespoons vinegar

1/4 Cup sugar

Chop the cabbage and pepper into thin and fine slivers with a large chopping knife

Cut the long slices crosswise into one inch pieces

Grate the carrots and onion

Cut the pepper up small

Cut the fresh pineapple into small bite sized chunks

Make the dressing by whisking together in a large bowl the mayo, vinegar and sugar. Adjust the amounts of vinegar and sugar to suit your family taste. It should be a tangy sweet dressing. Toss everything together and serve. If it will not be eaten immediately it needs to be refrigerated in an airtight container

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