December 22, 2020
What’s in this Week’s VEGGIE BOX: Carrots, Chard, Bok Choy, lettuce, Broccoli, Cabbage, Mandarins, Herb Bundle (Bay, Cayenne)
Bread this week: Lavain or Barbari-your choice of one
THERE WILL BE NO DELIVERY DECEMBER 26, 29, JANUARY 2, & 5
NOTE: Saturday Delivery of December 26 will be delivered on Tuesday December 22
DELIVERIES in 2021 BEGIN JANUARY 12
Mandarin special orders are going out today; make sure to look for the bag with your name on it. They will be around the tie, a little sticker. Please do not take a bag of mandarins if you did not order one.
LET US GIVE THANKS
For generous friends, with smiles as bright as their blossoms.
For feisty friends as tart as apples;
For continuous friends who, like scallions and cucumbers, keep reminding us that we’ve had them.
For crotchety friends, as sour as rhubarb and as indestructible;
For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn; and the others as plain as potatoes and as good for you;
For friends as unpretentious as cabbages, as subtle as summer squash, as persistent as parsley, as endless as zucchini, and who, like parsnips, can be counted on to see you through the winter;
For old friends, nodding like sunflowers in the evening-time;
For young friends, who wind around like tendrils and hold us;
We give thanks for friends now gone, like gardens past that have been harvested, but who fed us in their times that we might live.
Written by Max Coots (1927- ) Minister Emeritus at the Unitarian Universalist Church of Canton, New York
This Week on The Farm
With holiday cards are arriving, spreading the joy of this time of year, one came from a friend with reference to this poem in her card. I found the rest of the poem and felt it had the most perfect word play about friends and the garden of plenty, so I wanted to share it with you all.
This is our last delivery of the year, and today is the last day of work for Good Humus officially for 2020. We are all thinking about and trying to make plans on how we are going to spend our precious time off, how to find personal rest, nurturing and rejuvenation so we can start a new year. I think we can call this the “Year that shall not be named”, the “year to not be remembered” that will be remembered forever. As we go into this winter time with today, the first day after the solstice where the days are starting to get longer, I just want the days to get shorter so I can go into my cave. I crave the quiet foggy, rainy weather so I can reflect, incubate my inner most thoughts, feelings, and my physical and spiritual workings and just hibernate. Lose the negative aspects of the year that shall not be named, plant the seed of possessiveness, hopefulness, and kindness to all. So as a last letter, I thought it would be a good place to start to ask the question for each of us, to find what was good about this year, what made us travel the unknown path of a pandemic, what kept our feet on the ground, our heads above water and our hearts ticking.
So I will start, and you go next. The most positive outcome of this year for me was to see and be a part of our family, and farm crew learning to work together to becoming as a smooth as a greased wheal, learning how each responds to unknown crisis, verbalize our fears and the rest of us taking that information in working together to navigate these situations without judgments and become a fabulous Quarenteam. And what kept me filled with joy, kept my feet moving, my heart filled to the brim and able to look forward to each week was to be able to see, play and be with our grandkids. The most recent delight was to rake leaves with Nolie and Zoe last week, playing in the leaves, then burying them in the leaves, and having them ride the leaf cart to the compost. Simple pleasures of seasonal tasks that they are happy to do with me.
Here is to a quiet introspective, peaceful, foggy, rainy New Year~ Annie…..Your turn
Vegan Miso Soup with Noodles, Broccoli, Snow Pea & Bok Choy
½ cup vegetable broth for sautéing & 4 cups for soup
8-ounce package soba, soy, rice or spaghetti noodles (you may only need about half)
1 large shallot, thinly sliced
3 garlic cloves, chopped
1 small red Fresno chili, chopped
3 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ lb broccoli florets
½ lb to ¾ lb bok choy, chopped
¼ lb snow peas, string on the edge of shell removed
Fresh ground black pepper
Salt to taste
lime wedges for serving
Chopped cilantro (optional)
A drizzle of sesame oil for garnish (optional)
Heat ½ cup vegetable broth in a large, heavy-bottomed soup pot. Add the shallots and Fresno chili and cook for 3 minutes. Season with some fresh ground black pepper. Add the garlic and cook another minute. Add 4 cups of vegetable broth to the soup pot and bring to a simmer. In a small bowl add the miso, soy sauce and rice vinegar. Add some warm water and whisk to dissolve the miso. Add the miso mixture to the vegetable broth. Add the broccoli to the simmering broth and cook for 2 minutes. Next add the bok choy to the broth with broccoli and cook for two minutes. Next add the snow peas and cook for another 3 minuets. Test the vegetables and make sure they are all cooked through but still have a bite. Serve with lime wedges for a bright kick and a sprinkle of fresh cilantro for freshness. Drizzle with a tiny bit of sesame oil if you are not oil-free
Orecchiette with Carrot-Hazelnut Pesto
6 small carrots (8 ounces), peeled and coarsely chopped
1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
1 small clove garlic
1/2 cup grated Pecorino Romano (2 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound orecchiette
Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste. Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.
Ginger Garlic Noodle Soup with Bok Choy
1 tbsp olive oil
3 shallots (diced)
1 bunch green onions (chopped, green and white divided)
4 cloves garlic (minced)
2 tbsp ginger (fresh, minced)
5.5 cups low sodium chicken broth (or water for vegan)
2 tbsp soy sauce (or Tamari for a Gluten Free option)
10 oz crimini mushrooms (sliced)
6 oz rice noodles
1.5 heads bok choy (roughly chopped)
sesame seeds (for topping)
red pepper flakes (for topping)
Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes. Remove lid from the pot and carefully remove and discard each star anise from the soup. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired)