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January 18, 2022



What’s in this Week’s VEGGIE BOX: Turnips, Butternut, Broccoli, Kale, Spinach, Oranges, and Escarole


Bread this week: Asiago Cheese Bread OR Round Lavain your choice of one


This week on the farm

As you probably noticed in last week’s box, the midwinter break from deliveries allowed several crops to come to maturity.  Thanks to a lot of time spent last fall discing, planting, weeding, and weeding again and again, a beautiful portion of each crop that we planted has reached maturity.  Along with the winter citrus, such crops allow us the luxury of our choice of what to send to you each week.  I remember a few years ago sending miner’s lettuce, small braising mix greens from our poor over picked collards and kale, wild oats at the milk stage, perhaps some dried basil from the summer, and I am sure a few others that I have forgotten.  It is inevitable that in a lifetime of providing food for the community, life will intercede and only creativity, good will and humor, and the endless bounty of the wild stands between you and abject admission of the guilt of not being good enough.  In 1993, Annie’s father died in the middle of peach harvest, we left the farm in the hands of our poor interns who quickly overwhelmed their ability to cope with the situation, and we came back, impoverished by our first brush with the death of one of our pillars of support.  That year we only managed a meager crop of winter squash in the fall, and I remember Francisco lost in chest high winter rye grass, trying to find the onions that I swore were still there.  Nearly 30 years later, where those onions and winter squash tested our resolve, broccoli, escarole, carrots, cilantro, collards, kale, and so much more are sharing their space with a weed understory, not an over story.  It is truly sweet to look back on those times and know that they were endurable, that we learned through those times to release the burdens that we could, to rely on the inevitability of the giving and taking of the natural processes, to occasionally look up from our work to see the beauty of it all, and to trust in tomorrow.

            Winter in the Sacramento Valley is short.  End of vegetable seeding October 1, onions and garlic planting by end of November, cultivating ends in November and starts again this week with the dry January.  Planting may happen next week for our March, April,  and May carrots, beets, greens.  Tulips are planted into wet ground whenever it is possible from November to January.  Once it is understood, perhaps in one lifetime, that in this great Central Valley of California true winter comes only occasionally and that year round production is the rule not the exception, only then can the truth seep in.  There is no such thing as “wintertime jobs”.  Our greenhouse is a great example.  We rely on a heated greenhouse to start our summer parsley, basil, tomatoes, peppers and eggplant in January and February so we can harvest earlier in the summer.  But our greenhouse got too small and a limb fell on it, tearing the plastic roof in the fall of 2020.  In January of last year we dug the holes for the posts, but got no further in the planting frenzy allowed by the drought and a north wine that tore apart our second roof.  This year we may finish it, we are well on the way.  But it must wait in line after harvest, delivery and assorted crises, the “wintertime job” without a winter.  

            As I come to the close of both this newsletter and a career in farming, it comes to me that Good Humus has been a great experience in living in crisis management.  In learning to create a solution to the newest crisis on the run, to allow time for the inevitable crisis, or to make time where none exists, to exist with joy while overwhelmed, to exhibit to others a stable, sane existence where none exists, that has been the secret of life and career and the secret of the good life at Good Humus.   I wouldn’t trade it for the world. Have a great week~Jeff


Spinach and turnip tart on a rye crust

Source: Houseandgarden



¾ cup plain flour (all-purpose flour), plus more to dust

¾ cup whole grain stoneground rye flour

1 tsp sea salt flakes

5 tbsp salted butter, chopped, plus more for the dish

generous ¼ cup Skyr or full-fat Greek yogurt


7oz turnips

2lb 4oz  spinach

2 garlic cloves, finely chopped

4–5 eggs

generous ¾ cup single cream (light cream)

1½ cups coarsely grated (shredded) Cheddar cheese, or Comté

1 tsp sea salt flakes, or to taste

1 tsp freshly ground black pepper, or to taste

Begin with the rye crust. Mix both flours and the salt together in a large bowl, then rub in the butter with your fingertips until the mixture looks like crumbs, then finally mix in the Skyr. Knead lightly with your hands, just until the ingredients are amalgamated. (Or just put everything in a food processor and pulse-blend it together.) In both cases, if the dough does not come together, sprinkle in a very little water. Roll the dough out on a floured surface and butter a roughly 11in tart dish. Use the pastry to line the tart dish, then leave to rest in the refrigerator for 1 hour. Preheat the oven to 180°C/350°F. Line the pastry case with baking parchment and pour in some dried beans or raw rice to weigh it down. Bake in the hot oven for 15 minutes. Remove the paper and beans and bake for 5 minutes more. Meanwhile, make the filling. Peel and finely slice the turnips. Put the spinach in a saucepan set over a medium heat with the garlic and allow it to wilt. When it is just wilted, drain it really well in a colander. When it is cool enough to handle, squeeze out any excess liquid with your fists. Beat the eggs in a large mixing bowl, and then add the cream, half the cheese, salt and pepper and mix well with a wooden spoon. Layer the drained spinach in the baked tart case with the turnips and the egg mixture, then sprinkle the rest of the cheese on top. Bake in the oven for 30–35 minutes, until golden brown on top. Serve right away with a salad or slaw on the side.


Turnip Greens Kootu Recipe Indian Style

Source: Foodybuddy


1 Small Bunch of Turnip Greens

½ Cup of Moong Dal

1 Onion, Chopped

2 Garlic Cloves, chopped

2 Tbsp of fresh Grated Coconut

1.5 Tsp of Cumin Powder

½ Tsp of Black Pepper Powder

¼ Tsp of Turmeric Powder

Pinch of Asafoetida

Salt to taste

1 Tsp of Ghee

To Temper

2 Tsp of Coconut Oil

1 Tsp of Mustard Seeds

½ Tsp of Urad Dal

2 Red Chilies

Few Curry Leaves

Soak the moong dal in water for 30 mins. Drain the water, wash the dal and keep it aside. Wash and roughly chop the greens and dice the stalks. Heat the cooker, add dal, water, turmeric powder and salt. Cook it for 3 whistles. Heat a pan with oil, temper it with mustard seeds, urad dal, red chily, curry leaves, asafoetida. Add onion and garlic, fry until golden brown. In a low flame, add coconut, fry it for a min. Add cumin powder, pepper powder, fry for few secs. Add greens, sauté this till it reduces in size. Add cooked dal, mix well, add water if needed, cook it for few mins and finally add ghee, mix it and remove it from heat. Serve with hot steamed rice.


Butternut Squash & Spinach Risotto

Source: Blue Apron


1 cup Carnaroli Rice

½ lb Diced Butternut Squash

2 cloves Garlic

3 oz Baby Spinach

1 bunch Sage

1 Shallot

1 Tbsp Verjus Blanc

¼ cup Roasted Walnuts

1 oz Salted Butter

¼ cup Grated Parmesan Cheese

2 Tbsps Mascarpone Cheese

1 oz Balsamic-Marinated Cipolline Onions

1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)

¼ tsp Crushed Red Pepper Flakes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and dice the shallot. Pick the sage leaves off the stems. Roughly chop the walnuts. Roughly chop the onions. Line a sheet pan with foil,  Place the squash on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the quatre épices to coat toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot.  Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 3 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Add the mascarpone, butter, verjus, and spinach. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves, chopped walnuts, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and crispy. Turn off the heat. Serve the finished risotto topped with the roasted squash, chopped onions, fried sage and walnuts, and parmesan.


Farro and Kale Salad with Coconut Milk Shallot Dressing

Source: Vegetariantimes


1 cup uncooked farro

2 pinches salt

1/2 cup light coconut milk

3 Tbs. fresh lime juice

1 medium shallot, finely chopped (2 Tbs.)

1 Tbs. olive oil

1 firm apple, such as Braeburn

lg bunch kale, stems removed, leaves cut into 1 inch pieces (3 packed cups)

1/2 cup walnut halves, coarsely chopped

Bring farro, 2 cups water, and salt to a boil in medium saucepan; boil 6 minutes. Reduce heat to low, and simmer 30 to 35 minutes, or until farro is tender and no liquid remains. (Drain excess water if farro cooks before all water is absorbed.) Spread farro on small baking sheet; season with salt, if desired, and cool 3 to 5 minutes. Combine coconut milk, lime juice, shallot, and oil in bowl. Set aside. Core apple, and slice fruit into 1-inch-thick wedges. Slice wedges crosswise into 1⁄8 -inch-thick triangles. Toss together kale, farro, apple, and half of walnuts in large bowl. Add coconut- milk dressing, and toss to coat. Season with salt and pepper, if desired. Sprinkle with remaining walnut


Orange and Maple Roasted Butternut Squash

Source: Foodnetwork


1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons pure maple syrup

Zest and juice of 1 orange

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash. Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.


Tamil Nadu Style Broccoli Poriyal Recipe

Source: Archana Kitchen


2 cups Broccoli, cut into small florets

1 Onion, chopped

1 teaspoon Mustard seeds (Rai/ Kadugu)

1 teaspoon Cumin seeds (Jeera)

1 teaspoon Turmeric powder (Haldi)

1 teaspoon Red Chilli powder

2 sprig Curry leaves

Salt, to taste

2 teaspoons Oil

To begin making the Tamil Nadu Style Broccoli Poriyal Recipe, firstly boil the required water in a saucepan, add a little oil to fasten the process. Once it starts to boil, switch off the gas and add the broccoli florets and blanch it for 60 seconds. Strain the water and keep the broccoli aside, heat a nonstick pan with oil, add mustard seeds, cumin seeds and let it splutter for few minutes. After few minutes, add in the curry leaves, chopped onion and sauté till the onions are translucent and light brown. Once I t is done, add the blanched broccoli and the spice powders including turmeric powder, red chilli powder, salt and season it according to your palate. Give it a toss and serve.Serve the Tamil Nadu Style Broccoli Poriyal Recipe along with Mixed Vegetable SambarSteamed Rice and Elai Vadam for your everyday meals.

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