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January 31, 2023


What’s in this Week’s VEGGIE BOX: Carrots, Oranges, Tangelos, Kale, Fennel, Parsley, and Broccoli


Bread this week: Rosemary Focaccia OR Whole Wheat your choice of one




Spring Quarter payment is due February 13


The new quarter begins February 21/25 and ends May 16/20



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


~Please do not leave payments at drop sites


~Please let me know if you would like a PayPal invoice




!!Special order!!!

 Tangelos ~ 5# for $9              or          10# for $18




Oranges ~ 5# for $8                 or         10# for $16


If you would like some citrus please let us know by 5pm Friday February 3rd for a February 7th delivery



This week on the farm

Good Morning, it’s truly been a winter week. Yesterday we were all bundled up in multiple layers of coats and hats to do our best to hide from the bone chilling wind. It has been nice to experience a really winter, yes the storms a few weeks ago were not fun and mostly pretty scary, but to have that much rain again did give me a good feeling deep down, passed all the worry and stress that it also brought. Then the little bit we have been getting since has been a treat, not too much but just enough to keep winter around for a bit longer.

I was lucky enough to be at the farm Sunday night after the day of rain and caught the sunset. I feel like I haven’t seen one this beautiful in a long time. Felt like the world was refreshing, just reminding us that another day is coming. Looking back over the last year, I can tell you it was a strange one. Nothing seemed to act as it should, people, plants, animals and most of all the weather. I felt like every day brought a new lesson, something we had to figure out, get passed or just power through. A year of firsts, some good, some bad and some we are still trying to figure out where to put. But as it goes, the show must go on, so we are taking this New Year, a little more baffled than the previous and starting again. We are getting beds ready for Spring planting, starting to pick our first of the year flowers, seeds are coming every day from around the country waiting to be put in the newly mixed soil in the greenhouse. Oranges are ripe and slowly dropping letting us know that indeed, winter is coming to an end and the full flurry of spring will be here soon. Nature’s way of telling us to get our butts in gear, and shake off the winter layer of cold, to come out of hibernation, there is work to be done.

            I find it hard to believe sometimes that I have been back at the farm for about 7 years, working full time and although it’s slow, to see the transition it has made. How Alison and I have slid into our spots, some self claimed and some thrown into for necessity. We have all learned how to work together (for the most part), and learn a new way of working on this small family farm. I guess it’s a day of reflection for me, a moment to see how far things have come and see how far they may go, despite the struggles and obstacles. To navigate the path forward together, not just here at Good Humus, but as a community.  Have a great week~ Claire


Slow-Roasted Salmon With Fennel, Citrus, and Chiles



1 medium fennel bulb, thinly sliced

1 orange, very thinly sliced, seeds removed

1 Meyer or regular lemon, very thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

Kosher salt and coarsely ground black pepper

1 2-lb. skinless salmon fillet, preferably center-cut

¾ cup olive oil

Flaky sea salt (such as Maldon)

Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.


Tangelo delicious

Source: Tsate


6 Tablespoon (80g butter) softened

3/4 cup caster sugar

2 tangelos, rind finely grated, juiced

3 eggs, separated

1/3 cup self-rising flour, sifted

1 1/4 cups milk

Pure icing sugar, to dust

Preheat oven to 325F. Grease a 5cm deep 6-cup capacity ovenproof dish. Using an electric mixer, beat butter, sugar, rind and yolks until light and creamy. Using a large metal spoon, fold in flour. Gently stir in 1/3 cup tangelo juice and milk until just combined. Using an electric mixer, beat egg whites until soft peaks form. Fold into batter. Spoon batter into dish and place in a baking pan. Pour hot water into pan so it comes halfway up side of dish. Bake pudding for 50 to 55 minutes or until risen and golden. Dust with icing sugar. Serve.


Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce



4 cups water

2 cups broccoli florets

1 cup matchstick-cut carrots

2 ¼ ounces all-purpose flour (about 1/2 cup)

1 ½ ounces Parmesan cheese, grated (about 1/3 cup)

½ teaspoon salt

⅛ teaspoon ground red pepper

2 green onions, thinly sliced

1 large egg

2 tablespoons olive oil 

1 cup plain low-fat yogurt

2 teaspoons chopped fresh dill

Place 4 cups water, broccoli, and carrots in a small saucepan; bring to a boil. Cook 4 minutes; drain. Pat broccoli mixture dry with paper towels; finely chop. Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, pepper, onions, and egg to broccoli mixture; stir to combine. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 7 times to form 8 fritters. Cook 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve yogurt mixture with fritters.


One-Pan Spicy Meatballs With Lentils and Fennel

Source: NYTcooking


1 Fennel bulb, cored, cut into ½-inch wedges through the root, plus ¼ cup fresh fennel fronds

2 teaspoons extra-virgin olive oil, plus more for drizzling

Kosher salt and black pepper

1½ pounds bulk hot Italian sausage (or fresh hot Italian sausages, casings removed)

1 egg

4 cups chicken stock

2 cups brown lentils

4 garlic cloves, thinly sliced

1 fresh rosemary sprig

1 tablespoon sherry vinegar, white wine vinegar or apple cider vinegar

½ cup fresh parsley leaves, plus more for serving

Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.) Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1½-inch) meatballs. Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with ¾ teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes. Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.


Skillet Balsamic Tangelo Chicken



1/4 c. Tangelo juice

1/4 c. balsamic vinegar

2 tbsp. honey

1 tbsp. Dijon mustard

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

4 bone-in skin-on chicken thighs

1 head broccoli, cut into florets

1 Tangelo, cut into rounds

1/2 red onion, cut into wedges

2 tbsp. extra-virgin olive oil, divided

Preheat oven to 425°. In a large bowl, whisk together Tangelo juice, balsamic vinegar, honey, mustard, and garlic. Add chicken to bowl and toss to coat. Set aside in refrigerator while prepping fruit and vegetables. In a large bowl, combine broccoli, Tangelo slices, and red onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to combine. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin-side down, 2 minutes. Flip and sear 2 minutes more. Add vegetables and fruit to skillet, then transfer to oven and bake until vegetables are tender and chicken is cooked through, about 20 minutes. Let rest slightly, then garnish with Tangelo zest before serving.

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