February 2, 2021
What’s in this Week’s VEGGIE BOX: Winter Squash, Carrots, Spinach, Bok Choy, Raisins, Tangelos and Radishes
Bread this week: French Baguette or Round Lavain-your choice of one
Spring Quarter Payment is Due February 16th
~The new quarter starts February 23rd and ends May 18th.
~NO DELIVERY Tuesday April 6th or Saturday April 10th
~Please let us know if you DO OR DO NOT plan on continuing.
~Please do not leave payments at drop sites
~ Oranges ~Tangelos
5# for $8 or 10# for $16
If you would like to place a special order please let us know by Friday at 5pm, and we will deliver to your drop
on Tuesday February 9th.
This Week on the Farm
It’s already February… this past year has been so confusing, I can’t tell if it’s going slow or fast, it feels a little like we are in some science fiction where we have learned to achieve both at one. The upside, we are finally getting the rain that we so desperately need, which has given us a couple days of being able to work inside, or even better, end our days early. It’s like having a snow day at school, being able to have a mini staycation, to read, sleep, play a game, or if you are my family work on projects that have gotten shoved to the back corner burner until the day they can scrape off all the soot. I on the other hand, take full advantage of that sleep/reading time, I know summer is coming and my chance for sleeping in will become a figment of my imagination. True to my “bear” nickname, I have learned to hibernate every chance I am given, so I can have strength to last through the summer marathon.
The other things that we have filled these cold chilly days with are family meetings. As I think my Dad wrote about in the past newsletters is the process we are going through to making this farm into a partnership. Which means that I have to think about my future, what I want and if I am able to commit everything to Good Humus. Thinking about my future, has never been something I was very good at, I always felt like I didn’t have a firm grasp about where I wanted to end up, or even who I wanted to be. So being forced to step up and look at where I am, who I am and make pretty large life decisions, well, let’s say I never fared well. I always felt like there were things I wanted to see or do still before settling down in my life. Still lessons to learn from the world. I guess I was, or am still looking for a sign to show me the path that I am supposed to be on.
This past year, has not made anything easier, I feel like I have become more confused as to where I am supposed to be and who I am becoming. I read a book, The Snow Leopard by Peter Mathiessen, a true story about his journey in the Himalayas to see the rare snow leopard. There is a quote that really resonated with me, especially coming to the end of a year like 2020, “It is difficult to adjust because I do not know who is adjusting; I am no longer that old person and not yet the new.” It really nailed on the head my emotional and physical journey through 2020. I feel like it has completely changed who I was, and I need to make decisions based on the person I am going to be when we finally make it through. But trying to identify who that is, or the right decision for her, feels almost impossible. I guess, I should try to take my Dad’s life view and just”…accept my role as a decision maker and that I will not necessarily make a correct decision, but that I need to take responsibility to make one…and I will live with the consequences and try to let go of the notion that I was in charge of the outcome of my decision”.
This last year has been a journey to say the least, I would say probably one of the hardest for me. But I can’t be afraid of participation, especially in my own life. So here I am, taking every opportunity to hibernate, so I can have the strength to make it through the summer, and making sure that I contribute to the continuation of the new Good Humus Partnership. Have a great week ~Claire
Carrot Raisin Salad
4 cups shredded carrots
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons 2% milk
Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Penne & Arrabbiata Sauce
½ lb Penne Rigate Pasta
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; cut crosswise into 2-inch pieces, then lengthwise into 1/2-inch-thick wedges. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces. Peel the tangelo. Separate the segments and cut in half crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place. While the carrots roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste. While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly
Sweet & Sour Vegetable Stir-Fry
1 cup Madagascar Pink Rice
¾ lb Baby Bok Choy
½ lb Radishes
2 Tbsps Rice Wine Vinegar
1 Tbsp Agave Nectar
1 tsp Cornstarch
¼ cup Peanuts
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and simmer 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork. While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Cut the radishes into bite-sized wedges. Peel and mince the ginger. Roughly chop the peanuts. In a small bowl, combine the cornstarch, ponzu sauce and ¼ cup of water. While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned. Add the white bottoms of the scallions and ginger to the pan of radishes. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, agave nectar and 1 tablespoon of water. Cook, stirring occasionally, 30 to 45 seconds, or until the liquid is slightly reduced in volume. Add the bok choy to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the cornstarch-ponzu sauce mixture (stirring just before adding); cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide the cooked rice and finished vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions.
Butternut Squash with Spinach, Raisins, and Pine Nuts
2 Tbs. unsalted butter
1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
2 Tbs. extra-virgin olive oil
1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
1 medium yellow onion, cut into 1/2-inch dice
1/4 cup raisins
5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
2 Tbs. toasted pine nuts
Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat .Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle. Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more. Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.