December 1, 2020


What’s in this Week’s VEGGIE BOX: Cilantro, Radish, Lettuce, Beets, Dried Peaches, Pomegranates and Kale

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



NOTE: Saturday Delivery of December 26 will be delivered on Tuesday December 22



Please double check all the information is correct on the roster, and look at the new quarter check list




  • Is your name on the list for your order?

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

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This Week on The Farm

We talk a lot here at Good Humus about what we feel our mission is. The obvious answer is to provide quality, fresh, local food to our community. But there is also another, equally important piece of us that might be a little less obvious. We put a lot of thought, energy, and time into making sure we are properly caring for this little piece of land. 

Annie spoke briefly of the book she is reading; The Reindeer Chronicles, and it being about bringing life back to a large piece of land in China that had been turned to desert by irresponsible agricultural practices. Which brings our attention to the large scale damage agriculture can bring upon the land, if not addressed. A more well known example of this for our country is the dust bowl, in an overly simplified explanation, it can be blamed on farmers removing all the native grasses to convert to wheat fields. Those native grasses had evolved over thousands of years to create a delicate equilibrium with the wild weather swings of the Plains, and the removal had left the land naked and exposed. In the Netflix Documentary called "kiss the Ground" there is a proposed solution to global warming which includes nothing more than replanting the planet. The idea in a nutshell is that plants retain water, sequester carbon, and can reduce temperatures. So if we can adjust the way we farm, garden and the way we live to include more integrated plant life, we could work to reverse the trajectory of our climate. 

So, even before the documentary, and the book, my family often has spoke about our responsibility to live



and farm in harmony with nature. This is why my parents planted a native plant hedgerow 25 year ago. Working to create habitat for the flora and fauna that they hoped would come to their paradise. This is why my father only plants small diversified sections at a time, to emulate a more wild landscape, rather than a whole field of one crop. They also have a small man made stream through one of the hedgerows, to bring animals to the water source.  And this year I can report that our back peach and plum orchard are referred to as Disneyland, because it’s got a herd of maybe 25 deer, about 50 turkeys, and a whole slew of rabbits running around most of the time. While the rabbits may be eating my spring flowers, and the turkeys like to nibble on the spinach as they germinate, the evidence of our efforts to imitate nature, and a natural habitat, enable us to smile rather than fume (most of the time). 

So our mission is to care for the land we are lucky enough to have been entrusted with, and to provide food and support to the community that has supported our lives for the last 40 years. It also could be why my mom sends acorns to you all every year, trying to spread our farm to the city, and to replant the world. 


Last week my mom gathered a LOT of acorns. It’s fairly adorable to see her and Nolan out under the trees picking them up, having such a fabulous time. Have a great week ~Alison



Lentil and Beet Broth Soup
2 teaspoons olive oil

1 shallot, finely chopped

3-4 garlic cloves, rough chopped

½ cup dry whole lentils, rinsed and sorted.

4 cups water

1 teaspoon salt

2 teaspoons cumin (or sub half coriander)

2-3 cups grated beets (2 tennis ball sized beets, peeled, grated)

1 lemon

Garnish: fresh herbs (dill, flat leaf parsley or cilantro) drizzle of olive oil, pomegranate seeds (optional).
Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Sauté 2 more minutes until golden and fragrant. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Bring to a simmer, then cover and cook on low simmer, for 30 minutes or until lentils are cooked through and tender. If using larger lentils you will need to cook longer, so keep simmering, covered until tender. When lentils are tender, squeeze in the juice from one lemon. Divide among 2 bowls. Top with a handful of fresh grated beets and fresh dill (or cilantro, parsley) and drizzle with a little olive oil. Add a few fresh pomegranate seeds if you like. Notes
If serving someone who prefers extra richness, feel free to top with a little plain yogurt or sour cream, but know that the olive oil really adds a nice richness to this.


Kale and Red Leaf Salad with Apple Mint Vinaigrette


¾ cup Kale

¾ cup red lettuce, washed, dried and torn into bite sized pieces

1/2 green apple chopped

1/4 cup toasted walnuts

3 sprigs fresh mint (optional)

 Apple Vinaigrette:

1/2 green apple roughly chopped

3 green onion stalks, roughly chopped

1 garlic clove

1/2 cup chopped cilantro

1/2 cup chopped mint

1/4 cup apple cider vinegar

1/3 cup fresh apple juice (unsweetened), I fresh juiced 2 granny smiths

1 tablespoon fresh lemon juice

1/3 cup canola oil

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

To prepare the kale, cut out and discard stem of each leaf.  Cut the leaves into 2 inch strips. In order to tenderize the raw kale, knead/massage the leaves for 2 minutes. You will know to stop kneading when the leaves are darkened and slightly shiny. Place all vinaigrette ingredients into a blender or food processor, process until they form a smooth mixture.  Taste and adjust with more salt or pepper as desired. Place the salad ingredients (prepared kale, lettuce, walnuts, apple, and mint) in a large serving bowl and dress the salad with the apple vinaigrette. Serve immediately. Enjoy!


Steak Tacos with Cilantro-Radish Salsa

2 tablespoons vegetable oil, divided

1 pound skirt or flank steak

Kosher salt and freshly ground black pepper

½ cup fresh cilantro leaves with tender stems, divided

4 radishes, trimmed, chopped

2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced

½ Serrano chile or jalapeño, seeds removed if desired, finely chopped

2 tablespoons fresh lime juice

8 corn tortillas, warmed

2 oz. queso fresco or Cotija cheese, crumbled

Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper. Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.


Beetroot soup with kale

5 cups of beets cooked and chopped

2 ½ cups kale              

1 tbsp coconut oil or olive oil

1 onion finely chopped

2 cloves garlic chopped

1 stick celery chopped

2 cups vegetable stock                        

¾ cup water (more if needed)               

3 tsp horseradish                     


black pepper                

To serve

1 tbs Greek yoghurt                 

1 tbs coriander chopped

2 tbsp mixed seeds toasted

Melt the coconut oil in a pan and add the onion, garlic and celery. Cook for 5 minutes over a medium heat, or until soft but not colored Add the beetroot, stock, water and a little seasoning to the pan, then simmer for 15 minutes Meanwhile, toast the seeds in a dry pan until they start to pop. Remove and set aside to cool until ready to serve Add the kale to the pan and cook for a further 5 minutes, then blend until smooth - this might take several minutes. For a smoother consistency, strain the soup through a sieve into a clean pan Return the pan to the heat and stir in the horseradish and a little more oil, if required, plus seasoning to taste Divide between serving bowls and finish with a swirl of Greek yoghurt, chopped coriander and the toasted seeds