top of page

November 16th, 2021



What’s in this Week’s VEGGIE BOX: Carrots, Speckled Kabocha, Pomegranates, Radishes, Spinach, kale and Rosemary


Bread this week: Whole Wheat OR Puligese, your choice of one



WINTER Quarter Starts Today and ends February 15th




  • Is your name on the list for your correct order?


  • If your name is not on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.


  • If you think your name should be on the list and is not, send an email


  • Check your name off of each separate list when you pick up your produce, so the drop host knows who forgot their box and can give you a call.


  • If you see CONT next to your name on the roster, it means we have not received payment from you


  • If next to your name it says E-MAIL or CALLED, it means we gave you a call and have not heard from you, we would like to know your intensions for this quarter-we did make you a box for this week only


  • Do we have your order correct? If not give us a Email


  • Is your phone number correct? If not give us a Email


  • Are you getting the newsletter via e-mail if not send us your address (


!Holiday Special Orders!


We have sent the form in the box today.

If you are interested in purchasing anything please get your order in by November 30th.



No deliveries November 27th, December 25, 28, January 1, 4 & 8


Saturday November 27th boxes will be delivered on Tuesday November 23rd


Saturday December 25th boxes will be delivered on Tuesday December 21st




This week on the farm

            Welcome everyone to a brand new quarter!  Beginning in 1993 with a few boxes, we are now starting our 30th year providing food straight from our farm  year-round to the tables of families from Fair Oaks in the east to Esparto in the West, a beautiful  broad swath across the middle of the Central Valley.  How truly lucky we all are to be living in an area that provides a climate, soil, and water for producing  an incredible variety of food  for our tables.  I’ve said it many times through the years, but I’ll say it again, there is no finer place to grow food for people than in this incredible valley.  It is a National Treasure.

            It is so easy to forget that as we make our way through the problems of the day.  On the farm we worry about the mining of our water source, the price and availability of the raw and finished materials we use daily in our work, the projections for the energy future.  But as we work our way through the day, we are also buoyed by the knowledge that through deliveries to neighborhoods, the Sacramento and Davis food coops, the food banks and the farmers market in Davis, we have been part of the healthy feeding of an entire generation of families and friends.  And as we have worked through those same 30 years to do our part in the protection and caretaking of a living world around us it feels good to know that what can be done for 30 years, might continue for 300, or 3000 years.  It is a job with a hope, with a promise for the future.  So for all of you that are just starting with our CSA, bear in mind that a lot more comes with that food than nutrition.  It has been said that the consumption of food that we consume on a daily basis is the most powerful social and political statement we can make.  From our end, here on the farm, the careful growing and distributing of the food that we partner with nature to produce is the most powerful statement we can make.  And it is enough.  Welcome to the Winter Quarter of Good Humus CSA deliveries. Have a great week~  Jeff


Carrot and Radish Top Pesto

Source: The artful Appetite


4 cups washed carrot and radish top greens

6 cloves of garlic

juice of 1 large lemon

1/2 cup pine nuts (use walnuts if you don’t have pine nuts)

salt and pepper to taste

A tablespoon water to achieve desired consistency

Place all ingredients in blender except water. Blend, using tamper to make sure everything gets smoothly blended. Add water as need to achieve the consistency you would like. Taste and adjust seasoning to preference. Toss with pasta, serve over roasted veggies, or any other way you like!


Roasted Kabocha Squash, Carrot & Ginger Soup With Lamb Meatballs

Source: So…Lets Hang Out


2 tbs coconut oil, melted

1 medium kabocha squash, seeded and sliced into chunks

5 medium orange carrots, quartered

1 yellow onion, peeled and chopped

3 cloves of garlic, peeled and left whole

Salt & pepper (to taste)

2 tsp ground ginger

1 tsp ground cloves

4 cups chicken broth (learn how to make your own here)

1 13.5 oz can of full fat coconut milk

1 inch ginger root, peeled and grated


1 lb grass fed ground lamb

1 tsp granulated garlic

1/2 tsp ground ginger

1/2 tsp oregano flakes

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp pepper

1 tbs coconut oil (for frying)


Fresh cilantro

Fresh cut limes


Preheat your oven to 375 degrees.

Line two baking sheets with tin foil and set aside. Cut up your carrots, onions, and seeded kabocha squash into large chunks. Toss with melted coconut oil, salt, pepper, ginger, and cloves. Make sure all of the veggies are coasted evenly. Lay out the veggies onto the baking sheets along with the whole cloves or garlic and allow to roast in the oven for 45-60 minutes or until the veggies are fork tender. You should be able to scoop the squash away from the skin easily. Once the veggies are done take them out and allow them to cool until they are no longer too hot to handle with your hands. Add the carrots, onions and garlic to a heavy bottomed soup pot. Scoop out the meat of the kabocha squash, discarding the skins. Add the scooped out cooked flesh of the squash to the soup pot with the other roasted veggies. Add the chicken broth, coconut milk and freshly grated ginger to the pot with the veggies. Allow to simmer over a medium heat for 20 minutes or so in order to allow the flavors to marry. While the soup is simmering, start on your lamb meatballs. Add the ground lamb and spices to a bowl and combine well with clean hands. Once the lamb and spices are well combined, portion the lamb into 12 equal portions and roll them into small meatballs. Place a pan on the stove and heat a tbs of coconut oil over medium heat. Once the oil is hot, add the meatballs to the pan. Allow them to cook, rotating every couple of minutes in order to cook them fully. Once your soup has simmered for 20 minutes, remove it from the heat and using an immersion blender, blend the soup until it is completely smooth and creamy. After the meatballs are cooked through, you are ready to serve! Fill a bowl with soup, add a couple of meatballs to your bowl of soup and garnish with cilantro and the juice of half a lime (trust me on the lime juice, it's amazing).




Source: The First Mess


1 tablespoon olive oil

1 medium yellow onion, small dice

1 medium carrot, small dice

1 stick celery, small dice

2 cloves garlic, minced

chili flakes or aleppo pepper, to taste

1 sprig fresh rosemary, minced

4 cups cooked navy beans, drained and rinsed

4 cups vegetable stock

2 tablespoons fresh lemon juice

sea salt and ground black pepper, to taste

3 cups packed chopped lacinato kale

¼ cup flat leaf parsley leaves, chopped

Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes. To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil. Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquefied. Pour this liquefied portion back into the pot. Season the soup with salt and pepper. Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.


Moss Cake Recipe – Polish Spinach Cake

Source: Polish Foodies


Spinach Dough

16 oz of fresh or frozen spinach

1 cup of sugar

⅔ cup of oil

2 cups of flour

3 eggs

2 tsps of baking powder

Mascarpone Cream

9 oz (250g) of mascarpone cheese

7 oz (200ml) of heavy cream

4 tbsps of powdered sugar


5 oz of blackcurrant jam (or other)

raspberries, pomegranate, blueberries to decorate

How To Make Spinach Dough

Heat the spinach on the pan until it's dry, then blend it on the smooth mousse. Preheat the oven to 356°F. Grease the round cake pan with oil or butter. Bring the eggs to room temperature (by heating them up in warm water). Beat the eggs with sugar until you will get the fluffy consistency. Add spinach mousse and mix again. Sift the flour and baking powder, then slowly add it to the spinach pulp. Bake for about 40 minutes.

How To Make The Mascarpone Cream?

Beat the chilled heavy cream until it's stiff. Add mascarpone, powdered sugar, and mix.

How To Assemble The Moss Cake?

Cut the cake in half. Spread the bottom of the cake with jam. Spread the mascarpone cream onto the jam. Hollow out the upper layer of the cake. The very top of the cake will be left, you won't need it. You can either eat it up or throw it away. Sprinkle the cream with little chunks of the cake that yoy hollowed out. Decorate the top of the spinach cake with pomegranate, raspberries, and blueberries. Keep the moss cake in the fridge!

bottom of page