March 30, 2021


What’s in this Week’s VEGGIE BOX: Oregano, Tangelos, Popcorn, Radishes, Chard, Lettuce and Asparagus

Bread this week: Rosemary Focaccia Or Barbari-your choice of one


NO DELIVERY NEXT WEEK, Tuesday April 6th or Saturday April 10th


Plant Starts for all your home gardening needs


The list of plants is attached, if you would like plants for your home garden, please print out the form and send it back with your order. Plants are limited, so it is first come first serve. If we run out of an item you order we will either try to find a similar item to replace or refund your money.


Orders need to be in by April 13th and we will deliver April 20th and April 24th


This Week on the Farm

As the North Wind howls around the eaves of the farmhouse this morning, I figure it is a good time to talk about transition.  (Transition, not tradition. what a difference a few letters make!)  You all have transitions in your lives and so do we.  There are the transitions from one season to another accompanied by “the winds of change” that we see this morning, there are the transitions that the decades bring in our bodies and minds, there are transitions in the way we live our lives.  So, as the North Wind signals the slow, sure tilt toward summer of the earth on its axis, so this farming family slowly tilts away from the founding generation and toward the next generation.  It is as natural a process as the dropping of the seeds in the fall that give rise to the green shoots of spring, yet for farming families it is not a given thing.  For any of us that are “going to seed” it is a wondrous and blessed thing to realize that the seeds that we have borne have been received into fertile ground, and that they have, through some mysterious process, received the information they need to stretch out roots, to work through the soil and into the light. 

For this farm family, that has been not a one year, but now nearly a 20 year process.  In 2001 our children were still in grade school.  Annie and I were beginning to realize that farm transition was not a given, that a truly mature farm was the slow, stable work of generations of farmers, and that in the world that Annie and I believed in, children were not required to follow their parents careers.  Thanks to the groundbreaking efforts of our friends in farming, Steven and Gloria Decater in Mendocino County and the vision of the people of Equity Trust of Amherst, NY, a way to preserve the right of this farm to remain a farm for many generations became available.  Through 16 years of work, the participation of thousands of members of this community, a small group of truly dedicated people, and more ups and downs than a kangaroo on a jumping jack, in 2016, an Affirmative Agricultural Easement was ready to place on our farm.  Within the Easement, in addition to affirming the right to remain a farm, restrictions were applied that removed the farm from the pressures of non-farm, estate farm, or investment land markets.  This has become the solid base on which it is reasonable to plan for a multi-generational future.  With this security in hand, and without knowing for whom we were preparing, Annie and I began to talk to our children about the implications of this dream.  As Zach, Alison, and Claire listened to the larger stories of that vision, the germination of the thought of a family transition into the next generation of farmers began.  By 2018, when the Easement became a reality, Zach and Nicole had plans for a home on an adjacent piece of property, Alison had returned here from a career in Illustration and Graphic Design on the East Coast, and Claire had finished college, traveled the globe, and returned.

As I sit here this morning, we have made the transition from “Jeff and Annie, Good Humus Produce” to “Good Humus Partners, Good Humus Produce”.  Claire, a full partner, is in the packing shed overseeing the preparation of 125 CSA boxes for today’s delivery.  Alison, a full partner, is helping with that after mowing the potato ground and having spent yesterday evening with me pruning the pears.  Zach, a full partner, has a future home with a roof and siding from which he, Nicole, Nolan and Zoe can see and participate in the full operation of Good Humus, Annie, a full partner, has completed the seeding in the greenhouse.  And where does that leave Jeff, a full partner?  That leaves Jeff with a full heart, an incredibly lucky man to have come to this place at this moment through the support of family and friends and the further support of an inexplicable, chaotic past, and an unforeseeable future.  Have a good week~Jeff


One-Pot Chicken, Chard, And Couscous

4 skin-on chicken leg quarters

1 tablespoon kosher salt, plus more to taste

pepper, to taste

10 cloves garlic, minced, divided

1 tablespoon fresh thyme leaf, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh oregano, chopped

4 tablespoons olive oil, divided

2 bunches rainbow swiss chard

½ cup sugar

1 cinnamon stick

4 whole cloves

2 teaspoons mustard seed

1 teaspoon whole allspice

2 bay leaves, crushed

1 teaspoon whole black peppercorn

2 teaspoons coriander seed

½ teaspoon red pepper flakes

1 cup white wine vinegar

½ cup water

1 large yellow onion, chopped

¼ cup lemon juice

2 cups israeli couscous

3 cups chicken stock

2 tablespoons caper

4 tablespoons crumbled feta cheese, fresh, for serving

fresh parsley, chopped, for serving

In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, the thyme, rosemary, oregano, and 2 tablespoons of olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes. Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half. Transfer to a bowl and set aside. Slice the chard stems on the bias. Transfer to a medium glass or nonreactive metal bowl and set aside. In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes. Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes. Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids. Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes. Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering. Sear the chicken, skin-side down, until the skin is dark golden brown, 5-7 minutes. Flip and cook on the other side for another 5-7 minutes. Transfer to a plate and set aside. Add the onion, remaining 5 cloves of minced garlic, salt, and pepper. Cook, stirring, until the onion is softened and golden brown, about 10 minutes. Add the lemon juice, Swiss chard leaves, and couscous. Cook until the greens wilt, about 2 minutes. Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid. Cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender. Remove the pan from the heat. Serve with the pickled chard stems, feta cheese, and parsley.


Roasted Asparagus and Radish Pasta

1 cup organic radishes, quartered

2 cups organic asparagus, cut into 1 inch pieces

olive oil, divided

sea salt

1 8 oz pgk Tru Roots gluten free quinoa pasta

2 small organic shallots, diced small

4 organic green onions, sliced

2 cloves garlic, minced

1 cup fresh or frozen organic peas

3 Tbsp white wine or lemon juice

1 good handful organic greens, such as spinach, chard or arugula

sea salt and pepper to taste

Preheat the oven to 400F degrees, and oil a sheet pan. Toss the asparagus and radishes with just enough olive oil to coat them lightly and spread out on the sheet pan.  Sprinkle with sea salt.  Place in the oven and roast until the veggies are tender, about 20 minutes, then remove from the oven and set aside. Meanwhile, cook the pasta according to package directions, and drain. Meanwhile, heat about 2 Tbsp olive oil in a pan, and add the shallots, onions, and garlic.  Sautee for about 5 minutes or until the shallots are translucent.  Add the white wine and peas and cook for a minute more.  Add the pasta and roasted vegetables, and toss all together in the pan.  Add sea salt to taste, and pepper, and additional olive oil if it seems like it needs a touch more. Add greens and stir in until just wilted.


Scallops & Asparagus with Capelli d’angelo & Minneola Tangelo Butter Cream Sauce

1/4 cup good olive oil

Salt and freshly ground black pepper

1/2 cup fresh minneola tangelo juice

2 tsp minneola tangelo zest

1/2 cup dry white wine

1/2 tsp Crushed red pepper

2 Tbsp fresh basil


1/4 cup heavy/whipping cream

5 tablespoons butter

unsalted cut into small pieces

12 jumbo sea scallops

1 lb Capelli d’angelo (angel hair pasta)

1 lb asparagus cut into bite size pieces

Simmer the tangelo juice and wine in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/2 cup. Add the cream to the tangelo juice reduction and return the mixture to a gentle simmer. Remove from the heat. Add the butter to the tangelo juice reduction a few pieces at a time, while constantly whisking to blend and form an emulsification. Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Add zest and set the sauce in a warm spot until ready to serve. While the tangelo juice is reducing, heat a heavy bottom sauté pan and add 2 Tbsp olive oil. When the oil is heated, not smoking, add the asparagus and cook until just cooked, roughly 4 minutes. Season with salt and pepper to taste. While the asparagus is cooking and the juice is reducing, bring a large pot of heavily salted water to a boil. Just when you are ready to cook the scallops, add the Capelli d’angelo to the boiling water. Capelli d’angelo only takes about 5 – 6 minutes to cook so it will be ready at the same time as the scallops. Things are going to start rocking and rolling now. Place a heavy skillet over a high heat for 2 – 3 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 2 tablespoon of oil into the hot pan and add the scallops. Sear the scallops about 3 minutes on each side or until they are just opaque in the center and golden brown on both sides. When done, transfer the scallops to a platter. Remove the Capelli d’angelo from the water and place in a large bowl. Add the asparagus and toss. The hot pasta will reheat the asparagus. Place some Capelli d’angelo and asparagus in a serving bowl. Top with 4 scallops per bowl. Pour sauce over the top of the scallops. Finish with fresh basil and crushed red pepper flakes over the top. Enjoy