April 12th, 2022
What’s in this Week’s VEGGIE BOX: Oranges, Mulberries, Carrots, Chard, Cabbage, Grapefruit, And Radish
Bread this week: French Baguette OR Walnut your choice of one
~~ NOTICE ~~
Please make sure to check your name on the roster to make sure you are only getting what we have received payment for. If you don’t see your name under an item, PLEASE DO NOT TAKE ONE
Contact us if you think there is a mistake.
~Mother’s Day Hats & High Tea~
Saturday May 7th 2-5PM
If you are interested in joining us please email Claire for ticket availability as they are limited. See the website for more information on the event.
This week on the farm
There are a few events in a lifetime that are especially memorable and Ali and Eric’s wedding on the farm was one of those. On the front lawn and in the meadow, in the sun and under the lights, we and our farm and home participated in a life event that helps make a place a home, an event that gives a sense of living history to a place. Friends and family, with a lot of spit and polish and just hard work, planted and picked, dug and pruned, cleaned and tidied, to allow the farm to show itself off as a fitting place to begin a new journey of two becoming one. Congratulations to them both, and a big thank you from then entire farm for being allowed to give of its gifts.
Oh boy! Mulberries are in, and what a crop. We will definitely have a hard time keeping up with the harvest schedule, which is every day. Looking at last year’s lack of fruit, I am wondering if they might be alternate bearers, meaning they give fruit every other year. It is hard to know these days as the weather is strange enough to create unusual responses in crops. But when they come, mulberries are a wonderful addition to the box as the first spring fruit, even well before apricots about May 20th. Also, you will be getting the last of the oranges for the year. They gave us a great harvest and I hope you enjoyed them.
Through the years, Good Humus has changed more than I would have ever thought possible. Looking back to 1976 and comparing it to now, the amount of change makes it impossible to imagine how to get from one to the other, but as a day-to-day journey, so much seems the same, with little change. I loved reading Annie’s newsletter of two weeks ago, talking about our children and grandchildren at the market over the years, and it is a great example of huge change disguised as the same events. “The more things change, the more they stay the same” someone said. Well, as I heard the other day, ”It depends”.
Your box today includes oranges, mulberries and carrots among other fresh produce items. I spent our first decade sure that I would never be able to grow carrots, but today, I am glad I tried again and again, finally having to admit that correct watering, timely weeding, as selecting a variety that grows happily in our climate and soil has more relevance to success than my stubborn will. 25 orange trees and 25 tangelo trees came along in the 1990’s, and the 10 mulberry trees are one of our most recent fruit additions, less than 10 years old. On a small farm whose family has always depended on year round income from the farm, those additions are lifesavers for us in maintaining harvest each month of the year. It only took a few years of deferring bills and tax payments to realize that winter and spring need income, too. Constantly changing is the variety of what we offer at any time in the year, but what stays the same is our commitment to offering healthy food staples to our community.
Early on, we learned that growing for Farmer’s Market sales rewarded variety and year round production. That provided an informed entrance into the brand new CSA program in 1993, which similarly required the ability to grow and deliver variety for 48 weeks of the year. In a sense, then, the CSA produce box delivery program is an outgrowth of direct from the farmer Farmer’s Market movement. What really changed for us was the chance to get me off the freeways leading to the wholesale and retail markets of the Bay area for which I give thanks every time I drive that direction. The other really beautiful occurrence that came with the CSA program was the chance to more firmly wed the success of our farm to the providing of food for our regional community. Our warmest thanks for aid in all this history of stability amid change goes out to those of you who receive a box, or shop at the Farmer’s Market, or shop at our local Coop stores. You are the reason all this can be. Have a great Week~ Jeff
Napa Cabbage Salad with Asian Dressing
1 head cabbage small to medium size, halved and sliced thinly
2 medium oranges
1 medium carrot cut into matchsticks or grated
1 red bell pepper sliced thinly and cut into bite-sized pieces
2 green onions sliced thinly on the bias
1/2 cup cilantro chopped
1/2 cup sliced almonds
4 tablespoons rice wine vinegar
3 tablespoons neutral flavored oil such as vegetable or algae oil
2 tablespoons fresh orange juice squeezed from remaining orange after segmenting
1 tablespoon sesame oil
1.5 tablespoons reduced sodium soy sauce
1 tablespoon maple syrup
1/4 teaspoon sea salt or to taste
1/8 teaspoon freshly ground black pepper or to taste
Place the orange on a cutting board and cut off the top and bottom. Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith. Cut along one side of the orange segment. Cut along the other side of the orange segment at a slight angle to remove. Set the orange slices aside for the salad. Squeeze the remaining orange after segmenting and reserve the juice for the Asian dressing (you'll have about 2 tablespoons). Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and bake for 7-10 minutes or until golden brown and fragrant. Place the rice wine vinegar, oil, reserved orange juice, sesame oil, soy sauce, maple syrup, salt and pepper in a bowl and whisk until combined. Place the napa cabbage, orange slices, carrot, bell pepper, green onions and cilantro in a large bowl. Toss with enough dressing to coat, and top with the toasted almonds. Serve and enjoy!
Gingered Mulberry-Orange Crumble with Pecan Crunch
Pecan Streusel Topping
4 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon cinnamon
Pinch of salt
1/4 cup finely chopped pecans
3-1/2 cups mulberries (stems removed)
7 tablespoons granulated sugar
3 tablespoons flour
2-1/2 tablespoons fresh orange juice
5 teaspoons grated orange zest
1 teaspoon grated fresh ginger
Preheat oven to 350°. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 5 minutes or until sugars appears to be dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries. Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.
Swiss Chard and Mushroom Galette
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 cup ricotta
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
4oz. maitake mushrooms, torn, and/or crimini mushrooms, sliced
1 garlic clove, finely chopped
1 bunch chard, ribs and stems removed, cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt (such as Maldon)
Whole wheat dough: Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Galette Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl. Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet. Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.
Grapefruit, Radish, Cabbage Salad
6 cups thinly sliced napa cabbage
2 large pink grapefruit
1 bunch radishes thinly sliced
2 tablespoons snipped fresh chives
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
2 pinches sea salt
freshly ground black pepper
Place the napa cabbage into a medium-sized salad bowl. To cut the grapefruit first trim the top and bottom off. Then place the grapefruit on one of the cut ends and begin taking the peel and pith off with a sharp paring knife. Then slice the peeled grapefruit into rounds. Then cut each round into quarters. Add the grapefruit to the salad along with the radishes.
Whisk together the ingredients for the dressing. Pour over salad and toss together. Sprinkle the chives over the salad. Serve immediately.