January 14, 2020
What’s in this Week’s
VEGGIE BOX: Broccoli, Salad Mix, Carrots, Parsley, Leeks, Tatsai and Delicata Squash
What’s in your FRUIT BAG? Meyer Lemons, Oranges, Oro Blanco Grapefruit and Dried Plums
CSA STUFF-Please Read
We are trying a few new ideas in this New Year to bring up our membership numbers. We are asking for your help, but don’t worry we have something to offer in return!
BRINGING IN NEW MEMBERS
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!
NEW HOST SITES NEEDED
Land Park-We need a new drop host for Land Park-Denise and Susan are moving soon. Let us know if you have a shady porch that we can delivery boxes to each week.
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. If you are interested in being a new host in the Land Park or Pocket areas please get in touch.
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
I’m not sure that you really want to know the whole story of what is going on here at Good Humus. The advantage I have sitting here writing the weekly newsletter is that you don’t have the opportunity to answer that question. I will or will not tell you the whole story, depending on my ability to hold it in or at a more vulnerable place and let the dam break. Maybe unfortunately for you, it is the latter. This morning I woke to a pivotal moment in my life. Today is my mom’s birthday; she would be 99 years old if she were still with us. Today after almost one year of her passing my brother and I have navigated the dispersal of her property in Santa Rosa. Her property of 3.5 acres one home 107 years old and a second smaller home are what remain of the 150 acres that my great grandfather purchased in 1870. Today I am going over to Santa Rosa after the CSA boxes are made and the van goes out the driveway, and for the first time walk the property that my family has build, planted, and farmed for the lasts four generations, that is now under my care. Yes, Jeff and I have purchased my families property. With all the transitions that are in the works, I do not think until this morning while doing my yoga practice have I had a moment to let this be real. I was in tears, of joy, or more of fear of what I have taken on and brought to our family. It would have been so much easier, and probably more economical to sell, but I just had to give it a try, to try to keep the property in the family as my mom wished.
And the rest of the story is of course not finished; we are just in the middle of what this transaction has started. We are in the midst of financing loans, figuring out how to navigate loan payments, and the mortgage. But more importantly having family meetings about this decision, and more family meetings on how we will juggle the farming and caretaking a piece of property two hours away from the farm. We are navigating the transition of our farm to the next generation in our family with the fresh knowledge of what it has taken for my brother and I transition the family home. How can Jeff and I “retire” but keep the farm going as we try to restore and bring back to life the Santa Rosa Property at the same time. Our kids want to see both the farm continue and the Santa Rosa property stay in the family, and are stepping up to the plate to make that happen. Claire has gotten a handle of the office management over the last few years, and is taking on more and more each day. Ali is showing incredible interest and talents in the growing and running of the crops beyond the flowers and is looking at ultimately being the field manager. Zach is a constant behind the scenes go to guy, keeping his eye on what is going on and how he can help even though he has his fulltime firefighting. Zach’s wife Nicole is juggling kids, while participating in the meetings and adding to the decision making factors. And they all want to work together to keep Good Humus a going business, bringing in their own ideas, expertise with working with the challenges in front of them.
In going through my mom’s library I found a box of my grandmother’s diaries over 12 years of daily notes of what she did reach day. My grandmother lived, planted and extensive flower garden, worked with her husband in the grapes and prunes, and raised her family of five for 59 years. I started reading the diaries, mostly they are entries of her daily life, no personal thoughts¸ you could say they are boring, but at the same time pretty illuminating, especially at this moment in my life. Millie wasn’t one to share her thoughts, and I know I was too young to understand who she was, so they are giving me a glimpse of her life at the Ranch. Her handwriting is beautiful! It has been fun to read about what she planted when; some of the flower varieties are listed, and to realize that she had a cut flower business, she would sell 1000’s of daffodil in one delivery to local florists. And she went weekly to get her hair done, and even had manicures-who knew??? I have hopes that this information will help guide Jeff and I to bring back some of Grandma’s plants and flowers to the property.
My mom was born there left at age 18 as soon as she could escape to the farm work/life, yet returned to the property when her mom died and continued to care take the flower gardens for 45 years. Now you have a glimpse of what is going through me today. This is the first day of responsibility of caring on the lineage of family, and of place. It is my mom’s birthday, so I am going to take a birthday cake, possibly a bottle of champagne to celebrate this moment and walk the house and give thanks for the gift she has passed to me, and pray that my family and I are up for the challenge. Ok, there you have the rest of the story…for now~Annie
Hanoi Noodle Soup with Chicken
This flavorful soup is a delicious and hearty meal in a bowl.
8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 cloves garlic peeled
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2 whole chicken breasts, bone in
1-pound bok choy chopped
¼ pound wide Vietnamese rice noodles
3 tablespoons chopped scallions
½ pound baby tatsai
Tuong Ot Tao (Vietnamese hot sauce)
In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, ¼ cup cilantro and mint leaves, and chicken. Simmer until chicken is cooked through about 30 minutes. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy (or Napa) and simmer 5-10 minutes.
Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
Divide noodles among 6 bowls. Add chicken pieces, scallions, remaining mint and cilantro, and tatsai. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi (A thick, chunky style hot sauce with a hint of garlic flavor)
French Leek Pie
It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese
1 (9inch) refrigerated pie crust
2 teaspoons butter
3 leeks chopped
1 pinch of salt and black pepper to taste
1 cup light cream
1 ¼ cup shredded Gruyere cheese.
Melt butter in a large saucepan over medium low heat. Stir in leeks; cook, stirring occasionally for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low and stir in cream, cheese and warm through. Pour mixture into pie shell. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges. By Plume d’argent
Roasted Delicata Squash, Pomegranate and Arugula Salad
A vibrant salad featuring delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.
2 medium delicata squash, around 1 and ¼ pounds total
1 tablespoon olive oil
Fine grain sea salt
4 heaping cups arugula (or mixed baby greens)
⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)
⅓ cup raw pepitas (or pecans)
3 to 4 ounces feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon real maple syrup
½ teaspoon Dijon mustard
Freshly ground black pepper
Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.