November 20, 2018

What’s in this Week’s VEGGIE BOX: Sugar Pie Pumpkin, Radishes, Chard, Lemons, Turnips, Parsley, and Carrots

What’s in this Week’s FRUIT BOX: Mandarin Oranges, Apples, Pomegranates, Walnuts

Winter Quarter

Begins today!

THANKSGIVING REMINDER

NO DELIVERY November 24th that’s this Saturday at the Davis and Woodland delivery sites. Your box will be delivered today which is the TUESDAY before Thanksgiving on NOVEMBER 20th at your regular drop off site in the afternoon.

 

WREATH MAKING WORKSHOP at Good Humus Produce

December 1 from 10-4

Learn to make beautiful wreaths of dried herbs, flowers and greenery from the farm and add a natural homemade touch to your holiday gift giving. Students will take their creations home to use as decorations or gifts. A farm fresh lunch and a tour of the gardens are included.

 

HOLIDAY SPECIALS

Please send your orders to us by December 4. Delivery will be at your drop sites on December 11 and 15.

 

CSA box as a Holiday Gift

A CSA Box of Combined Fruit and Veggie

Market Basket of Fruits, Veggies, a Jam & Bread

6 Weeks CSA Box of Veggies and Bread

 

 

This Week on the Farm

In heading to Longview Washington week before last to have our second annual Girl Scout reunion my friend and I were driving past Red Bluff. There was a huge cloud of doom straight out of the land of Mordor stretching across the sky from the foothills of the east to the foothills of the west. The sky darkened as if it was night, we turned on our lights and could not figure out from which direction the fire was burning from. As you know it was the smoke on the first day of the Paradise fire which has affected us all with the smoke that has inundated Northern California.  The reports are stunning, and I find that I’m struggling with looking forward to this year’s Thanksgiving.

Folks comment on the terrible smoke, and I only think of what others are having to deal with in their life’s transformation of now having nothing left of the life they knew just days before.  Our son Zach who works for CALFIRE was home in the first few days of the fire, and the Captain that was covering for him along with his crew experienced a burn over. That is when the fire comes so fast that the fire actually burns over them. It was mostly grass around them, but there were injuries to some of the crew. I am thankful that Zach was off duty that day, but am feeling so bad for the families that are working on recovering from the event. As I push here on the farm to get seeds planted, new baby starts into the ground before the rain comes, I watch the hills around me and note the amount of the smoke screen we have each day, but mostly I am isolated from the horror that others are experiencing. I want to help, but I don’t know how to. I have sent donations to a friend’s whose family lost their home. I am sending dried fruit with a truck from other farms that will add to needed meals. As we finish the Wednesday Farmers Market tomorrow I am hoping to send what produce is left over with another vendor from Chico who will donate to a food kitchen. No matter how much I find ways to give it is not enough. The grower from Chico told me that there are 2000 volunteers on the waiting list ready to assist when called. Yes he said I read that correct 2000 people!!! My Girl Scout friends want to send aide. Megan who works with us at market is going to help with making a Thanksgiving meal in Chico on Thursday.

It is an emotional time, and I think we have each other to give thanks for. Our compassion to help others, I believe we all want to help in any way we can, and this brings us together as a close family is. That is the humanness that cannot be taken out of us no matter what happens, and I give thanks for that.

There are lots of ways to donate, and we each will find what fits us best in way of giving to those in need. If you would like to write a letter to the firefighters that were in the burn over you can send cards of gratitude for their work to:

CALFIRE Captain Burn Support

C/O Esparto FD

P.O. Box 366

Esparto, CA 95627

 

For local participation, volunteering or donating you can go to: First In Relief for Evacuees-FIRE

 

Blessings on you and your families this Thanksgiving

Jeff and Annie Main

Good Humus Produce

 

Tokyo Turnip Salad

Tokyo Turnips are a mild, juicy variety of turnip. We eat the tender roots of this plant, as well as the delicious greens. Tokyo Turnips are tender, slightly spicy and taste like a cross between a radish and a turnip.  Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Try Tokyo turnips raw in salads I put them through the julienne slicer to make these small spears along with some radishes and it was wonderful in the salad, or thinly sliced on crudités plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.

1 bunch of turnips, sliced in 1/4″ rounds

1/2 cup rice or white vinegar

1/2 tsp salt + more to taste

Water to cover

1/4 cup sesame seeds, toasted (optional)

Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved.  Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.

 

Glaze for Turkey, Chicken, Lamb or Pork Loin

1 cup dry red wine

1 cup pomegranate syrup

2 Tbsp extra virgin olive oil

½ Tbsp salt

1 tsp fresh ground black pepper

Combine wine and pomegranate syrup in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until reduced by about half (about 10 minutes). Remove from heat. Whisk in olive oil, salt and pepper. Set aside half of glaze in a small bowl and brush raw meat with remaining glaze. Cook meat according to recipe directions and using a clean brush, glaze meat several times more near the end of the cooking process.

 

POMEGARANAT SYRUP         

1 cup pomegranate juice to 1 cup sugar

¼ cup lemon juice per quart of juice

Bring to boil, and boil for 10 minutes, bottle and seal.

 

Lemon Garlic Swiss Chard

1 tablespoon olive oil

1 tablespoon minced garlic

12 cups Swiss chard, chopped (about 10 ounces)

2 tablespoons water

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon freshly ground black pepper

4 teaspoons shaved fresh Parmesan cheeseClick to see savings

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until garlic begins to brown. Add Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese.

VARIATION 1 Quick Caramelized Onions: Heat a large nonstick skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add 2 cups sliced yellow onion and a dash of baking soda; cook 10 minutes or until browned. Add 12 cups chopped Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in 2 teaspoons sherry vinegar and 1/4 teaspoon freshly ground black pepper. Serves

VARIATION 2 Golden Raisins and Pine Nuts: Heat a large nonstick skillet over medium heat. Add 3 tablespoons pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Remove nuts from pan. Add 1/4 cup golden raisins and 1/4 cup water to pan; cook 1 minute. Add 12 cups chopped Swiss chard; cook 3 minutes or until chard wilts. Stir in 2 teaspoons white wine vinegar. Sprinkle with pine nuts. Serves 4

VARIATION 3 Warm Bacon Vinaigrette: Heat a medium nonstick skillet over medium heat. Add 2 slices applewood-smoked bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add 2 teaspoons cider vinegar and 1/4 teaspoon freshly ground black pepper to pan, stirring with a whisk. Pour vinegar mixture over 6 cups chopped Swiss chard; toss. Serves 4

 

Carmel Cream Pumpkin Pie

Pumpkin is so iconic; each Thanksgiving is a chance to try something new. Play with your spices, try a marshmallow meringue, mix up the crust, but don’t skip the pumpkin pie-it’s like leaving out the turkey. This pie has two layers-one smooth, custardy caramel and one fluffy, light caramel-pumpkin. It takes time, but just one bite is worth every minute

1 recipe piecrust

1 cup granulated sugar

1 teaspoon lemon juice

2 cups half and half

8 egg yolks reserve whites for Meringue Topping)

½ cup packed brown sugar

¼ cup cornstarch

1 teaspoon vanilla bean or pure vanilla extract

1 cup pumpkin puree

½ teaspoon ground cinnamon

¼ teaspoon each nutmeg, cloves, and ginger

½ cup whipping cream

1 recipe Meringue Topping

Cook pumpkin until soft, let cool, slice in half and remove the seeds. Then remove the pumpkin from the skin and puree in a blender. This can be done ahead of time refrigerated until needed or put in the freezer. Prepare piecrust for 1 pie. For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar. Increase heat to medium-high; cook until a medium amber color about 10 minutes. Remove from heat; pour in half and half (mixture will bubble vigorous but calm down quickly) Return to low heat; stir until caramel dissolves into cream, keep warm. In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla and ½ salt until well combined. While whisking, slowly pour warm caramel mixture into bowl, continue whisking until well combined. Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely to avoid forming a skin. Refrigerate at least 2 hours. Preheat oven to 375 degrees. On a lightly floured surface roll pasty to form a 13 inch circle. Transfer to a 9 inch deep dish pie plate. Trim edges and prick bottom of pastry with a fork. Bake for 20 minutes until lightly golden. Once cool spread half the caramel mixture in an even layer in crust. In a large microwave safe bowl soften gelatin in 2/3 cups water; let stand several minutes. Heat in microwave on 50%power 1 ½ to 2 minutes until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, and remaining half of the caramel cream. In a small bowl beat whipping cream until stiff peaks form; gently gold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours. Top with meringue topping. Makes 10 servings.

Meringue Topping

In a large glass bowl combine 8 egg whites,1 2/3 cups sugar, and a pinch of salt. Place bowl over a large saucepan half filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to touch. Continue beating and remove when egg whites exceed 160degrees when tested with a candy thermometer, about 15 minutes. If necessary continue beating until stiff peaks form.