February 22, 2022

 

What’s in this Week’s VEGGIE BOX: Lettuce, Beets, Tango Mandarins, Grapefruit, Broccoli, Parsley and Kale

 

Bread this week: Rosemary Focaccia OR Whole Wheat 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 March 1st

 

 

Spring Quarter Starts Today: 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 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 (humus@cal.net)

 

This week on the farm

               “What is the single best thing a person can do for tomorrow’s world?”…When we think about how to end the climate crisis, we rarely consider the wildness at being integral. The swamps, beetles, elephants, penny bun fungi, termite mounds, sand hill cranes, and coral reefs fall under the rubric of biodiversity and threatened habitat. In this way we separate our personal well being from the well beings of the living world in all its mystery, majesty, and vastness. We are not separate… When we restore wildlife habitat, we restore resiliency, reproduction, viability and evolution… When life regenerates complexity proliferates. Diversity burgeons, productivity soars. Species reappear. And the climate responds”. From Re generation Ending the climate crisis in one generation by Paul Hawken.

               I think there is just one single best thing a person can do: and that is to understand to the best of our ability the changes we have made to the earth, and how we can work to bring back the diverse life. I am slowly reading Hawken’s book, which is full of information I know, and so much that I don’t know, and that I fully agree with and believe in. He is suggesting huge changes, yet very easy changes if we have the drive to make them. I highly recommend reading his book, because only in understanding what we can do, will these changes happen.

               And while the rain hasn’t gifted us any water so far this year, the life around us continues to have hopes and dreams of yet another season. The almond trees are just past full bloom, the apricot trees are in full fragrant glory, the plums a just exploding with white blooms, the citrus trees have swollen flower buds, not so slowly making their way into this world and the peach and nectarine trees are just starting to burst with their pink petals. The green hills are vibrating with lush green velvety richness. The birds are starting to don colorful feathers and stances preparing for their mating dances on our picnic tables, and spring is singing its way into our lives.

               I wish I didn’t have this dread in my stomach, worrying about this coming season and if there will be enough water for all these potential fruits for the season. Wondering if we should plant as we usually do each year to feed our community, will there be enough water? I realized that last year I lost my innocence, or is it naivety, or just plain acceptance that I have been in denial that we at Good Humus have a good deep well with plenty of wonderful water to grow whatever we want.

               Reading and understanding are important, but I am a physical person and I’m more motivated in the doing. What can I do for our trees future, or the frogs that I hear in the evenings, how can we to keep those vibrant hills green and growing? Well now I am going to expose myself here… and tell you that I am going to ask the great Thunder clouds to just drop us some rain. If they don’t know we want rain, how are they to know to let it rain? I am going to do more than I have in years past when I asked you to do a rain jig in your daily routine to let it be known that we need rain. I am going to invite you all to join me here at the farm for an actual Raindance! Yep a rain dance.

 

 March 5th at 3pm at the farm

With Kalita Todd

 

We have known Kalita for so many years, working with her at the Hoes Down, where many times she would lead us in a raindance, and yes within the following week it rained. I just couldn’t leave it to hope and wishes for more rain for spring, and asked Kalita if she would share her dance. Long ago Kalita was gifted a rain dance through permission and the lineage of Malonga Casquelourd her African dance teacher from the Congo. She has shared this prayer movement with groups of folks and it has often rained soon after. I believe it is essential in a time like this to have a gathering dedicated to respectfully communing with the elements and joining our hearts, minds and bodies in prayer, dance and song for rain.

               Perhaps we can with humble hearts ask for what we the plants and animals so need. Gentle, penetrating rains - in balance so that all can thrive and we can do our good works. Please feel free to bring drums, rattles, rain sticks, and rain songs. It isn't necessary that you join in the dance. You can support the prayers by witnessing, drumming, and singing. All are welcome to join us-young and old, and all in the middle. The rain ceremony will last about 1 ½ hours and we will have it rain or shine! The Rain Dance will be held at Good Humus Produce in the Hungry Hollow. Our address is 12255 County Road 84A Capay Ca 95607.

 

RSVP -Please let us know how many will be dancing with us by sending us an email at goodhumus@gmail.com

AND please leave your pets at home.

 

Have a Great week~Annie Main

 

Cashew Chicken Stir-Fry With Tangos

Source:bluearpon

 

1½ lbs Chicken Tenders

1 cup Jasmine Rice

2 Scallions

2 stalks Celery

2 Tango Mandarins

½ lb Napa Cabbage

½ bunch Garlic Chives

3 Tbsps Roasted Cashews

2 Tbsps Sesame Oil

1 1-Inch Piece Ginger

¼ cup Cornstarch

¼ cup Soy Glaze

Wash and dry the fresh produce. Small dice the celery. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the cabbage core; cut crosswise into ¼-inch-wide strips. Cut the garlic chives into ¼-inch pieces. Peel the mandarins and separate into segments. Roughly chop the cashews. In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place. While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the celery, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a plate. Wipe out the pan. While the rice continues to cook, pat the chicken dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding). Cook, turning occasionally, 8 to 10 minutes, or until browned and cooked through. Add the cooked vegetables, soy glaze and ¼ cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken and vegetables are thoroughly coated. Turn off the heat; add the sesame oil, garlic chives and mandarins. Stir to thoroughly combine and season with salt and pepper to taste. Divide the cooked rice and finished chicken and vegetables between 4 dishes. Garnish the rice with the green tops of the scallions. Garnish the chicken with the cashews. Enjoy!

 

 

Warm Kale, Quinoa and Beet Salad

SourceEdible CapCod

 

6-8 small/medium beets and their greens (or 1-1½ pounds),

1 tablespoon sugar

1 tablespoon olive oil

¼ teaspoon salt

½ cup tri-color quinoa (or any quinoa variety)

1 cup water, plus 2 tablespoons

8 cups Dinosaur (Lacinato) kale (1-1½ pounds), roughly chopped

2 tablespoons extra virgin olive oil

2 cloves garlic, finely sliced

¼ teaspoon salt

⅛ teaspoon pepper

2 tablespoons Balsamic vinegar glaze

Preheat oven to 375 degrees Fahrenheit.

Line baking sheet with parchment paper.

Uniformly dice beets. Rinse and pat dry beet greens. Roughly chop beet greens and set aside. In a medium glass bowl, add diced beets, olive oil, sugar, and salt, and toss to coat. In a single layer, arrange beets on the parchment-lined baking sheet and roast for 35-40 minutes. Toss beets after about 20 minutes to ensure they roast evenly. While beets are roasting, prepare quinoa. In a small saucepan with a tightly-fitting lid, bring water and a pinch of salt to a boil over medium heat. Add rinsed quinoa and cover. Reduce heat to low and simmer for 12-14 minutes or until the water has mostly evaporated and quinoa is cooked. Fluff. Remove from heat and set aside. While quinoa is simmering and beets are roasting, add olive oil to a 6-quart Dutch oven and heat over medium heat. Add garlic, and cook for 30 seconds or until fragrant. Add half of the chopped kale and half of the beet greens. Add 2 tablespoons water, salt and pepper, and lower heat to low to medium heat. Stir together. Add quinoa and the rest of the greens. Stir until incorporated. Cover, and cook for about 4-6 minutes. Check after 4 minutes. If the greens have wilted, remove from heat. If not, continue cooking for another 2 minutes and then remove from heat. Pour warm kale, quinoa and beet salad into a large serving bowl. Toss. Drizzle with Balsamic vinegar glaze. Sprinkle with goat cheese and toasted almonds. Serve immediately.

 

Roasted Beets with Parsley Pesto Vinaigrette

Source:Floating Kitchen

 

FOR THE BEETS:

 8-10 medium beets, trimmed and scrubbed

 1/4 cup parsley pesto

 2-3 tablespoons red wine vinegar

FOR THE PARSLEY PESTO:

 1/2 cup walnuts

 1 cup fresh parsley leaves

 3 scallions, trimmed and roughly chopped

 2 garlic cloves, peeled and roughly chopped

 1/4 cup grated Parmesan cheese

 1/4 tsp. salt

 1/8 tsp. red pepper flakes

 1/8 tsp. black pepper

 About 1/4-1/3 cup extra-virgin olive oil

Pre-heat your oven to 425 degrees. Divide the beets between two large sheets of heavy-duty aluminum foil. Gather/fold up the edges of the aluminum foil to create sealed packets. Then place the packets in your pre-heated oven directly on the oven racks. Roast the beets for 55-65 minutes. The beets are done when they can be easily pierced with a small paring knife.  Remove the packets from the oven and set them on a wire rack. Carefully open them (steam will release when you do this) and let the beets cool slightly. Once the beets are cool enough to handle, peel them under cool running water using your hands to gently rub the skins off hand (you can use a peeler for any that are stubborn). Slice or chop the beets and place them in a clean bowl. Set aside. While the beets are roasting, make the pesto. In a small dry skillet over medium heat, toast the walnuts until they are fragrant, about 2-3 minutes. Set aside to cool. In the bowl of your food processor fitted with the blade attachment, pulse together the toasted walnuts, parsley, scallions, garlic, Parmesan cheese, salt, red pepper flakes and black pepper until coarsely chopped. Then with your food processor running, slowly stream in the olive oil, stopping to scrape down the sides of the bowl as necessary. Process until the pesto is mostly smooth. Taste and add more salt and black pepper, if necessary. Transfer 1/4 cup of the pesto to a clean bowl and stir in the red wine vinegar. Drizzle this over the roasted beets, tossing gently to coat. Transfer the beets to a serving dish. Enjoy immediately. Transfer the remaining pesto to a clean container and top it with a thin layer of olive oil. Cover and store in your refrigerator for several weeks.