February 25, 2020

What’s in this Week’s Box

 

 

VEGGIE BOX: Broccoli, Kale, lettuce, grapefruit, Leeks, parsley, and broccoli

 

Spring Quarter Starts Today: NEW QUARTER CHECK LIST

  • Is your name on the list for your order?

  • If your name is 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, call us at 530-787-3187

  • 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, it means we gave you a call and have not heard from you, we would like to know your intensions-we did make you a box for this week only

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

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

  • Are you getting the newsletter via e-mail if not send us your address (humus@cal.net)

 

The new quarter begins TODAY 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

 

 

STARTING TODAY: 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.

 

 

This Week on The Farm

 

Happy Spring! It seems like spring has decided to come early this year, and in full force, bringing an

Incredibly stunning display of Almond blooms, budding Apricots, plums and peaches. Tulips coming in every day, whether they are nice and tall, or 4 inches short. The bees are out, the birds are singing, making it nearly impossible to ignore how happy the farm is in this moment. The infectious cheerfulness

that is spring cannot come at a more necessary time, because spring also brings a huge amount of work.

For me that work has been a never ending battle with weeds. Every free moment for me has been spent weeding. Weeding till my back can’t stand it anymore, so I am on hands and knees. Weeding until my hands are sore and cut. Weeding weeding weeding. And at the end of a full day, I look up to see nothing but a sea of weedy flowers in front of me. With every year, and every year brings unique challenges, it comes to my attention that while farming is very physically demanding, it is even more mentally challenging. Optimism, faith, perseverance, short term memory loss, are all very important to have, because we are constantly fighting uncontrollable obstacles. Oh, you have a beautiful crop of chard, here is some 25mph winds to rip it apart. Oh you planted 50 beds of gorgeous winter vegetables; here is a weed cover like we have NEVER seen. Oh, your tulip bulbs all got in on time, here is 80 degrees in February to make them bloom at 1” tall. It would be easy for a person to see this happening and wonder why even bother, to become overwhelmed with the frustration and negativity that comes with fighting a losing battle with weeds. Luckily, most the farmers that I know are closet romantics. You may not see it under dirty clothes, leathery skin, unkempt hair, and rough hands, but farmers survive by being eternally optimistic. I find it awe inspiring to witness people in my community who have farmed for 20 or 30 years still able to look at loss and say “well, we did what we could, next year will be better”.

One of the more beautiful things that my parents have done is to build an incredibly diverse farm, our small plot that hosts over 200 different crops for us to raise and sell. What this does, is help reduce the amount of stress and pressure we put onto each crop. It enables us to feel our disappointment with the loss, but quickly then move on to the next thing that needs us. It helps to keep that romance with nature and the job alive. It helps us to continue to be so excited when we have a fantastic broccoli crop, and easier to forget that we never harvested our beets.

So as I spend day after day in the ocean of weeds, I work on my positivity. I think about all the things that I am doing that are good, I think about the impact of the work on the land itself, on the community, and on myself. I attempt to revel in the beautiful spring days, and take an occasional minute to stretch my back under the blooming almond trees, listening to the birds sing and the grasses rustle. Hoping that in 20 years I can be viewed as a hopeless romantic swimming in a sea of optimism. Have a great week ~Alison

 

 

 

Grapefruit, Walnut, and Feta Salad

1 small red grapefruit

2 tablespoons extra-virgin olive oil

1/2 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon black pepper

4 cups torn butter lettuce

4 tablespoons crumbled feta cheese

4 tablespoons toasted walnuts

Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette. Yields 4 serving.

 

Spicy Pork Stew With Hominy and Collard Greens

1 pound dried hominy

3 pounds boneless pork butt, cut into 2-inch-square chunks

1 tablespoon kosher salt, plus more to taste

1 teaspoon black pepper

3 tablespoons peanut or safflower oil

2 yellow onions, finely chopped

4 garlic cloves, finely chopped

1 tablespoon New Mexican chile powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 bay leaf

1 cinnamon stick

1 chipotle in adobo sauce

1 (12-ounce) bottle lager-style beer

2 pounds collard greens (about 2 bunches), center rib removed, leaves chopped

Lime wedges, for serving

Cilantro leaves, for serving

Diced avocado, for serving

Diced radish for serving

 

Soak the hominy in plenty of water overnight. Drain.Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish. Yield 8 to 10 servings

 

Walnut Parsley Pesto Recipe

1 cup shelled walnuts, about 3 1/2 ounces

2 cups chopped parsley, about 1 bunch

1/2 cup grated pecorino or parmesan cheese

3 garlic cloves, roughly chopped

1/2 teaspoon salt

1/2 cup extra virgin olive oil

1 Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.

2 Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.

Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.

Use with pasta or as a spread on bread or toast.

 

Sautéed Kale With Apples and Bacon

4 slices bacon

1 onion, sliced

1 apple, sliced

1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)

kosher salt and black pepper

1 tablespoon cider vinegar

In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble. Add the onion and apple to the drippings in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar. Serves 4