January 12, 2021



What’s in this Week’s VEGGIE BOX: Carrots, Chard, lettuce, Broccoli, Radishes, Parsley, Oranges


Bread this week: Whole Wheat or Rosemary Foccacia-your choice of one


Special Orders


~ 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 January 19th.


This Week on The Farm

Welcome back, all survivors of 2020!  I don’t know about you, but I’m proud to have survived that year relatively intact in every sense of the word.  I have vague memories remaining from the young man that I was in the late 1960’s and early 1970’s.  Corruption in the Executive Branch, distrust of the motives of a legislature indentured to the military-industrial complex and war as a way of life, a Silent Spring, rivers catching on fire, acid rain, destructive riots by disenfranchised minorities, a newly awakened and angered generation, mistrust of the police, civilian militias and bombings, and revolutions in our religious thought…. a sea change in the way we thought of ourselves and the world around us.  And yet, in the middle 70’s Annie and I found each other and a way of life, and those times gradually became another part of the history that makes us what we are.

After forty-five years of living that way of life that we found: raising a family, building a farm, caretaking our home on earth, providing food for our community, I can feel the bracketing of my life by the events of 2020.  In the course of following that way of life, I have been privileged to be cast among so many relationships that have taught me, supported me and been close to me, helping me to get here.  I will not make the mistake of denying 2020 its due, and I will do my best to cope with the uncertain future that confronts survivors of 2020.

I am so proud of the way that Good Humus Produce has navigated the past year.  We increased the volume of food both sold to our community and donated to our local food hubs.  We improved our sanitation and packing practices to protect both the people who help us on the farm and those who depend on safe, healthy food from the farm.  Under the constant stress of changing conditions, new protocols, and the knowledge that constant care and vigilance was our best protection, our family farm held together, navigated the strains on relationship brought about by isolation and workload, and discovered new strengths within ourselves.  Almost without interruption, we provided food for our local community from January 15th to December 22nd.  Inspired and motivated by the nearly flawless performance of Francisco, (age 74), Celia, (50’s) and Rogelio, (35), all three of our children did their part and more as Alison and Claire became full time workers and responsible partners, Annie and I postponed our inevitable retirement, and Zach and Nicole raised our grandkids, built a house next door, navigated the fears and unknowns of being a firefighting family during the worst recorded fire year, and lent their children, presence and labor to us whenever we most needed them for support.              

Given all that about the people of this land, it would never do to forget the stability, the nurturing care that the land and its inhabitants have given to Good Humus Produce.  In the process of deriving their own lives under the care of the sun, air, soil and water of the Central Valley of Northern California, under trying and stressful transition times for our world, they combined to produce yet another bountiful year of life-giving food for the people of our community.  It would be the greatest error in judgment for this farmer to think that it is by my efforts alone that all this bounty is produced.  Rather, it is a gift of the earth to enable me to participate in the harvest of the excesses of the process of life and to pass it on to others as a way of life.

Having survived 2020, having learned so much about ourselves and our capabilities, we on the farm are standing on the beach, looking at the churning sea of the future.  We all learned more about ourselves and each of our capabilities last year and we learned how strong we can be working together. In recognition of that, at the end of the year we filed the paperwork to change Good Humus Produce, Jeff and Annie Main, Proprietors, to the Main Family, Good Humus Partners.  In family meetings, we are discerning our strengths and weaknesses and finding our footing for starting 2021.  But the one thing we know for sure is that there is great strength, great resilience, great peace in nurturing and being nurtured by the earth, and in the way of life passing the fruits of that magnificent living body on to our community. Have a great week ~ Jeff


Moroccan Red Lentil Soup with Chard

This easy Moroccan Red Lentil Soup recipe is similar to classic harirra but with healthy swiss chard. It's simple, spicy and delicious.

2 tablespoons olive oil

1 medium yellow onion diced

2 medium carrots diced

2 large cloves garlic minced

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/2 teaspoon red chili flakes

1 teaspoon sea salt

One 15-ounce can diced tomatoes

1 cup dried split red lentils

2 quarts vegetable stock

1 bunch chard stems removed, roughly chopped

In a large stockpot or Dutch oven, heat the oil. Sauté the onion and carrot over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook one minute more. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes. Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning. Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt.


Orange Carrot Cakes

1/3 cup oil

2 eggs

1/2 cup light brown sugar

1/2 cup granulated sugar

1 tablespoon orange zest 1 tablespoon orange juice

3 tablespoon buttermilk

1 1/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1 1/2 cups shredded carrots

Cream Cheese Icing:

extra orange zest for sprinkling

1 cup Confectioner Sugar

1 tablespoon fresh orange juice Add more or less to adjust consistency of the glaze

Preheat the oven to 375F and spray or paper line your mini loaf pan. In a large bowl, add all the wet ingredients together and whisk them smooth. In a smaller bowl, blend all the dry ingredients together. Add the dry ingredients to the wet ingredients bowl, and then add the carrots. Fold the batter together using a rubber spatula, making sure to evenly distribute the carrots and incorporating all the flour mixture. The batter will be lumpy—which is ok, it produces a fluffier cake. Pour the batter into the 12 cavity mini loaf pans and bake for 18 minutes until a toothpick inserted in the centre of the cakes comes out clean .Let the cakes cool for a few minutes before removing them. Glaze the cakes with an orange flavored cream cheese icing if using and sprinkle with extra orange zest.


Barley Risotto with Swiss Chard, Radishes & Preserved Lemon

4 1/2 cups vegetable stock or water

2 tablespoons unsalted butter or extra-virgin olive oil

1 cup pearl barley, rinsed

8 to 10 small radishes

1 bunch Swiss chard, stemmed and torn into large pieces

1 preserved lemon, seeded and thinly sliced

Sea salt

Small handful fresh dill, coarsely chopped

8 large fresh mint leaves, coarsely chopped or torn

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes. Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are. Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.


Roasted Broccoli with Lemon Parsley Hollandaise Sauce

1 lb. broccoli florets, chopped into bite-sized pieces

2 tbsp extra virgin olive oil

3 garlic gloves, minced

Salt and pepper, to taste

For the hollandaise sauce:

4 large egg yolks

3 oz. (6 tbsp) unsalted butter, melted

2 tbsp fresh lemon juice

2 tbsp parsley, chopped

¼ tsp sweet paprika

Salt and pepper, to taste

For the broccoli. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Place the broccoli florets and garlic onto the baking sheet, drizzle with olive oil, and top with salt and pepper. Using your hands, give the ingredients a gentle toss, making sure to mix all the ingredients together. Spread the broccoli out into a single layer. Roast for 20-25 minutes, stirring and flipping halfway, until it is golden-brown on top and tender crisp in texture. For the hollandaise sauce. As the broccoli roasts, prepare the sauce using the double-boiler method (use a double broiler).

In a saucepan, fill with a small amount of water (about 1-2 inches high). Bring to a boil before reducing to a simmer. In a stainless-steel bowl using a wired whisk, mix the egg yolks and lemon juice together until well combined. Then place the bowl on top of the saucepan to make a double broiler. Slowly pour in the melted butter, whisking continuously, until it is completely incorporated together, and the sauce thickens. Remove from heat. Mix in the parsley, paprika, salt, and pepper. If the sauce is too thick, add a teaspoon of water at a time and whisk to thin it out to your desired consistency. Put it together. Plate the roasted broccoli and pour the hollandaise sauce over the broccoli. Best served immediately.