February 18, 2020
What’s in this Week’s Box
VEGGIE BOX: Broccoli, Kale, Escarole, Tangelos, Leeks, Cilantro, and Lettuce
FRUIT BAG: Mandarins, Oranges, Almonds and Ruby Red Grapefruit
Spring Quarter Payment Is Due Today
The new quarter begins February 25th and ends May 19th
NO DELIVERY April 14th
Some Dates to remember:
Plant Sale April 18
Mothers Day Hats & High Tea May 9
Mother’s Day Garden Tour May 10
Please do not leave payments at drop sites
WE WOULD LIKE NEW MEMBERS FOR OUR CSA
We are offering a 10% discount on your next quarter to members who refer a friend, just let your friend know to use your name when signing up and save!
STARTING NEXT WEEK: FEBRUARY 25, 2020
LAND PARK LOCATION on 518 Flint Way
POCKET AREA We are looking for more members to boost the numbers so we can re-start the Pocket drop.
ALL DROP HOSTS- Starting next quarter in all location we would like to offer as an incentive to host, either free weekly bread or 4 flower bouquets each quarter to say thank you for being a host.
BI-WEEKLY OPTION-We would also like to let you know that we now have a list for bi-weekly box sharing. If you are trying to find someone to share your box with, but just aren’t able to find anyone, let us know and we will add you to our list, and as soon as we find someone else in your area that is also looking to share a box we will connect the two of you.
This Week on The Farm
It has been one month since Jeff and I became owners of my family’s home in Santa Rosa. I spent a week there in January moving some of my mom’s boxes back, some of the boxes she never unpacked when she moved here nine years ago. Jeff and I are going over for two days a week, he is working on fixing up the cottage so we can rent it out, and I am unpacking boxes, and working in the garden. It is like Christmas unpacking boxes, some of the boxes had my grandmother’s dishes in them, or beautiful figurines from France, old glassware, and lots of kitchen pans, tins and such that had been stashed away, many jello molds, or cake pans were my grandmothers. It has been a month of déjà vu; memories swirling around of my grandmother’s garden where it used to be, and what is now left of it, thoughts come back to where her lilacs or the peonies were planted, and now gone. My mom lived there after my grandmother died for 27 years and made a lot of changes to the house and garden. One morning I woke up wondering if the door in the dining room that went into the middle of the house to a room we called the dark room was still there…it was gone, my mom had covered it over and made the dark room (mostly storage and where my cousins and I spent many rainy days playing) space into a larger bathroom. I unpacked some old Hummel figurines from Germany and decided to place them in the living room, once I found a spot for them, I had to stop for a moment it was the same place my grandmother had them. My garden has been built on plants from my grandmother’s garden, and now I am bringing back plants from my garden to hers. I planted lilacs this weekend, and want to find a place for peonies again. Oh my, it has been a month of trying to wrap my head around what is happening here. I cannot say that I own this house and property, as it will always be my grandmother’s house, but I know that as we settle into the place, do our work, it will slowly become our place to caretake. We will put our mark on this place, give it a name Loma Roble, and share it with whoever would like to spend some time there.
As Jeff and I travel back and forth we have conversations about our plans for the Santa Rosa property. There is about 1 acre on the hill top that is an open field. We have thoughts of planting multiple varieties of apples that we could put into the CSA fruit share. But I do not have a memory of that field ever having anything growing on it but hay. Jeff dug down 12” and found pretty hard layer of rock, unknown how thick it is and if we could chisel through it, so further digging is necessary. We did plant our first crop in a garden area closer to the house that just may find its way into your box-we planted 10 Rhubarb plants! Ali was there over the weekend and planted a small house herb garden. So much of what we do here at Good Humus stems from memories of my grandmothers garden. She grew lemon cucumbers, Satsuma plums, cucumbers for pickles, string beans for pickled dilly beans, I’m sure her garden is where I ate my first fresh pulled carrot. So we will do what we do best, and that is fill up the property with eatable and flower plants as fast as we can, and appropriate for what the soil will support.
It is early in the year, we shall see how we can keep up our schedule, but with this new acquisition, Jeff and I are essentially working seven days a week. But what is amazing is that when we leave the farm and head to Santa Rosa, we both have projects to work on, yet feel rejuvenated on our return. The house is up a hill from busy River Road, so it is not as quiet as it is here on the farm in Capay, but once up the hill there is no one but us. There is nobody asking us questions about what to do, no crew to manage, no orders to rush around and fill, no phone distractions, just the time to do projects uninterrupted to the end. We are exploring the area, going to some of the nursery’s that my grandmother bought her veggie starts from (they have been in business since 1886). The Florist Shop that my grandmother sold her cut daffodils to just went out of business this last year. We found the local Russian River Brewery, just ten minutes away, and Jeff just couldn’t help himself one morning we took a drive to the bakery in Freestone for their sweet treats. I have relatives living in the area too, so we went out to Bodega Bay to visit my cousin and have families closer that we want to get to know. I am trying to put the family history together, who’s who, and how are they connected. Thank goodness that mom made a in depth photo/family history books that not only has photos but also tells it all. There are newspaper articles, land transfers paperwork, stories of the family characters, and now I have some interest and some time and space to read what she worked on for twenty five years. So Jeff and I are spending more time together, planning, dreaming, working, planting, fixing and I think this just be what “retirement” is for these two old farmers: getting a break from the farm to rebuild and help restore an old farm.
Have a great week~Annie
Scrambled Eggs with Kale and Mozzarella
Cheesy scrambled eggs with onions, thinly sliced kale, and shredded mozzarella cheese.
We are using mozzarella cheese in this recipe because I just happened to have some on hand. Feel free to use your favorite melty cheese - Swiss, gruyere, provolone, cheddar. I'm using Italian seasoning, a mix of dried herbs, but you could easily use your fresh herbs of choice.
1 Tbsp olive oil
1/4 cup of chopped onion
Pinch of red pepper flakes
1 ounce fresh kale, de-stemmed and thinly sliced (about 1 cup)
4 eggs, beaten
1/2 cup of grated mozzarella cheese
1/2 teaspoon Italian seasoning (dried rosemary, oregano, thyme, basil)
Salt and freshly ground black pepper to taste
Heat olive oil in a stick-free frying pan on medium high heat. When the oil is hot, add the chopped onion and red pepper flakes. Cook for one minute. Add the thinly sliced kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is just wilted. Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set. Then stir in the shredded mozzarella cheese and Italian seasoning. Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste. Serves 2.
Broccoli & Carrots with Toasted Almonds
Toast the almonds and blanch the vegetables a day ahead to ease the preparation during the day’s rush.
1/3 cup sliced almonds
1 pound 1-inch diagonally cut carrots about 3 cups
6 cups broccoli florets
1 tablespoon butter
¼ cup finely chopped onions or shallots
½ cup turkey stock
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow pan and bake for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely and set aside. Place carrots in a large saucepan of boiling water, cook 3 minutes. Remove with a slotted spoon. Plunge into ice water and drain. Place broccoli in boiling water cook 2 minutes, drain and plunge in ice water, drain. Melt the butter in a 12 inch nonstick skillet over medium heat. Add the onions and sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, turkey stock, salt and pepper, cover and cook 6 minutes or until carrots and broccoli are crisp tender. Sprinkle with almonds, serve immediately. Yield 12 1/3 cup servings
Warm Greens Sausage
For a milder flavor substitute escarole or Swiss chard for mustard greens or kale.
1-pound greens coarsely chopped
1 pound new potatoes, and cut into ¾ inch chunks
½ pound hot or sweet Italian sausage casein removed
2 teaspoons fennel seed
2 tablespoons extra virgin olive oil;
2 tablespoons red wine vinegar
1 small clove garlic minced
¼ teaspoon salt
Freshly ground pepper to taste
Bring 2 cups lightly salted water to a boil in a large wide pan. Add greens cover and cook over medium heat for 5 minutes. Stir in potatoes; add about ½ cup water, if needed, cover and cook until the potatoes and greens are tender 5-10 minutes longer. Drain and plane in a bowl. Meanwhile cook sausage with fennel seed in a small skillet over medium heat, turning from time to time, until cooked through. Drain, cut sausage into ½ inch thick slices, and add to the potatoes mixture. Whisk oil, vinegar, garlic, salt and pepper into a small bowl, pour over the sausage-potato mixture and toss to blend, serve.
Slow Cooker Chicken Enchilada Soup
2 teaspoons olive oil
1/2 cup chopped onions
3 garlic cloves, minced
3 cups chicken broth
8 ounce can tomato sauce
1-2 teaspoons chipotle chile in adobo sauce, chopped
1/4 cup chopped fresh cilantro
15 ounce can low-sodium black beans, drained
14.5 ounce can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound boneless skinless chicken breasts
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1 medium avocado, sliced or chopped
6 tablespoons reduced-fat sour cream
For the Soup: In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic, then cook until soft, about 3 minutes. Scoop into the slow cook along with the rest of the soup ingredients. Cover and cook on low for 4 to 6 hours. Remove the chicken and shred with 2 forks. Then return the chicken to the slow cooker. For the Toppings: To serve, ladle the soup into 6 bowls, and then divide the toppings evenly among them. Yield: 6