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July 12th, 2022


What’s in this Week’s VEGGIE BOX: Loose Beets, Parsley, carrots, Potatoes, Collards, Peaches, Eggplant, Red Onion

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



This week on the farm

               Can you believe it?  We are putting in our last summer planting in the next few days, and this time next month we will be planting for the fall harvest.  This has always been the hardest time to recognize because there is so much summer still to come.  Lots of hot days in the squash, tomatoes and green beans, but as of right now, we can cool ourselves a little bit by thinking of our preparations for the fall to come.  Like I said, it is counterintuitive during the hottest days of the year, but fall thinking has to start now.  Mowing cover, spreading compost, ground discing, seed purchasing, pre-irrigation, making beds, all this has to happen before a seed goes in the ground.  Mixing that with the tying up of tomatoes, thinning the fruit set of the peppers, and picking of peaches is kind of hard on the brain, but it helps to keep us mentally agile and awake as we get older. 

Speaking of staying awake mentally and thinking ahead and piling on counterintuitive work, our family has been thinking for the last month about a return to the Peach Party.  It has been two years since the last one, and we have missed the chance to say thank you to the world around us during the hottest, craziest time of the year to have a party.  But that is exactly when we need it the most.  In the middle of mind-numbing days of picking and packing and delivering among breakdowns in supply chains, people and equipment it is so easy to forget why we continue to do this, how lucky we are to be doing our work, and to remember to stop for a moment to give thanks for it all.  In 1993 or so, that was the origin of the Peach Party, to be crazy enough to have a party this time of year and to celebrate the chance to say thank you to all.  The call to celebrate “The Pleasure of the Peach” has been recognition of those thoughts.  The only thing now is that with extra heat in the spring and summer, we may have to plant a peach that ripens later than the O’Henry to have peaches around during the party!  We’ll let you know more about it soon, but keep the first Saturday evening in August open if you can.

While we are on the subject of thankfulness, I would like to give you our perspective of our CSA program and what it means to the family at Good Humus Produce to have you eating our food.  The idea for having a Community Supported Agriculture box delivery system came to us through a couple of mentors, Suzanne Ashworth at Del Rio Farms in Sacramento and Stephen and Gloria Decater at Live Power Farm in Covelo.  These were the pioneers in the movement in Northern California, and they both pushed us to start a delivery program.  Being as we had already been producing food year round for the Farmer’s Markets in our area, we jumped at the chance.  Through our presence at the Farmer’s Markets, we had come to realize the value of active interaction with the people who eat our food.  Most farmers don’t ever get to hear directly from those who eat their grain, or almonds, or grapes, or olives, or tomatoes or bell peppers as they are separated by several steps of middlemen who buy and sell the commodity.  And so the chance to hear from those who most appreciate the effort to produce food is seldom given, and the farmer loses that essential community connection.  At the Farmer’s Market, we got that connection and loved it.  The chance to be part of a community, to see the lives of a new set of acquaintances pass before us every week became a big part of our lives.  It gave new meaning to the slogan “Food for People”, and we did our best to provide them with healthy, beautiful produce that we could be proud of.  So when the chance to provide year-round food for a closer community came along, we were almost there.  We did realize at the time the additional responsibility of receiving advance payment for promised deliveries of quality.  As time has gone on, we have come to understand the depth of that responsibility.  It comes down to a matter of a relationship built on trust.  At the Farmer’s Market the people coming by our food stand retain the right to pick and choose the food that appeals to them.  But the CSA relationship is more.  It is a purchase of food that will sustain your family without the chance to inspect it.  And that means to us that you deserve the absolute best that we have available week in and week out.  Over the years, that responsibility has kept us working to present the best we can give you in variety selection for taste and nutrition and looks, and to care for our land, to keep it healthy as the basis for a harvest that is healthy for the minds and bodies of the people, the families and the communities for which we provide.  It has been almost 50 years in the making, but that seems to me like a great gift to have received, a chance to live a life in that way.  That is the gift that we on the farm live every day, and without the lessons of providing food for the faces in the community around us, we might never have had the chance to receive it. Have a great week ~ Jeff


Creamy Cucumber and Grilled Potato Salad

 Source: Food&wine


2 pounds small to medium Red potatoes (about 12)

Kosher salt

1/3 cup crème fraîche or mayonnaise

2 tablespoons red wine vinegar

1 tablespoon light corn syrup or 2 teaspoons sugar

1 teaspoon Dijon mustard

1 teaspoon celery seeds

1 small garlic clove, minced

1/4 cup canola oil, plus more for brushing

Pinch of crushed red pepper

1 teaspoon finely chopped fresh oregano

1/2 cup chopped parsley plus 1 teaspoon minced parsley

Freshly ground pepper

1 English cucumber, thinly sliced

1/3 cup thinly sliced red onion 

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise. Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper. Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly. Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.





3 medium size beets (peeled and diced)

1 tbsp olive oil

salt and pepper


1 tbsp olive oil

3 cloves of garlic (minced)

1 bunch of collard greens (rinsed, chopped, and thinly sliced)

1/4 cup vegetable stock (white wine or water)


1 (15 oz) can chickpeas (drained and rinsed well)

2 tbsps olive oil

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp ground cumin

salt and pepper


2 cups fresh basil leaves

1/3 cup grated parmesan cheese – use vegan for vegan version

3 cloves of garlic (minced)

1 tbsp fresh-squeezed lemon juice

salt and pepper

1/3 cup olive oil

3 tbsps pistachios


2 cups cooked quinoa

ROAST THE BEETS: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or just spray it with cooking spray. Add the diced beets to a small mixing bowl, drizzle in the olive oil and sprinkle with salt and pepper. Toss well to coat. Pour the seasoned beets onto the baking sheet and roast in the oven for 20-25 minutes until they are nice and tender and slightly crispy on the edges. SAUTE THE Collard Greens: Heat up a skillet to medium heat with 1 tablespoon of olive oil. Once the oil is hot, add in the minced garlic and cook for 1 minute. Add in the collard greens and toss them in the garlic oil. Season with salt and pepper. Pour in the vegetable stock or water, stir and let the greens cook until slightly wilted, about 2-3 minutes. Remove and set aside. Cook the Cickpeas: Add the chickpeas to a small mixing bowl and drizzle them with 1 tablespoon of olive oil and toss to coat. The oil will help all of the spices stick to the chickpeas. Sprinkle the chickpeas with the garlic powder, onion powder, chili powder, cumin, and some salt and pepper and toss well. Let them sit on the counter for 7-10 minutes to allow the chickpeas time to absorb all of the spices.  Heat up a medium-size skillet or cast iron pan with 1 tablespoon olive oil to medium-high heat. Add the chickpeas to the pan and cook until brown, tossing frequently. It takes about 5-6 minutes. Set aside. COOK THE QUINOA : Cook the quinoa according to the package instructions. MAKE THE PESTO SAUCE: Add all of the peso ingredients to a food processor and pulse to combine while streaming in the olive oil.  ASSEMBLE THE BUDDHA BOWL: Choose a rounded bowl and add some of the collard greens, chickpeas, beets and quinoa. Drizzle with the pesto sauce, toss and ENJOY!!!!


Beetroot and goat's cheese tart



1 bunch beetroot trimmed

30g unsalted butter

1 tbsp olive oil

2 red onions, thinly sliced

1/4 cup balsamic vinegar

2 tsp thyme leaves, plus extra sprigs

1 tbsp caster sugar

150g soft goat's cheese

2 eggs, lightly beaten

150ml thickened cream

1/2 tsp freshly grated nutmeg

250g creme fraiche or sour cream

1 tbsp bottled horseradish

2 tsp Dijon mustard

1 tbsp lemon juice

Salt, to season


1 1/3 cups (200g) plain flour

100g chilled unsalted butter, chopped

1 tsp thyme leaves

Place beetroot in a pan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 1 hour, topping with water if necessary, until tender. Drain. Refresh under cold water and leave to cool. Peel and coarsely grate. Set aside. Meanwhile, for the pastry, place flour, butter, thyme and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs. Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Lightly grease a 30cm loose-bottomed tart pan. On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes. Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for 5 minutes or until dry and pale golden. Heat the butter and oil in a fry pan over medium heat. Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme and sugar, then cook, stirring, for 5 minutes or until thickened and syrupy. Spread beetroot mixture over the tart base, then crumble over cheese. Whisk egg, cream and nutmeg together, then pour into tart case. Scatter with extra thyme. Bake for 35 minutes or until set.


Peaches and Cream Carrot Bread

Source: mightymrs


3 cups flour

2 tsp baking soda

2 tsp baking power

1 ½ tsp salt

3 eggs

1 ½ cups sugar

½ cup honey

1 cup cooking oil

½ cup heavy cream

2 cups puréed peaches

1 cup fresh shredded carrots

Cream Cheese Filling

4 oz whipped cream cheese

4 tbsp butter softened

1 tsp vanilla extract

1 cup powdered sugar

In a medium bowl, combine flour, baking soda, baking powder and salt. In a large bowl beat eggs, add sugar, honey and oil. Mix well. Beat in peaches, cream and carrots. Add dry ingredients until thoroughly moistened. Pour into 2 greased loaf pans. Bake at 325˚ for 1 hour. To make the cream cheese icing, beat all ingredients together in a bowl. Spread icing onto cooled bread with a spatula and serve

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