February 4, 2020

What’s in this Week’s Box

VEGGIE BOX: Rutabagas, Kale, Chard, Tangelos, Bok Choy, Leeks, and Broccoli

FRUIT BAG? Mandarins, Oranges, Ruby Red Grapefruit and Tangelos




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!

LAND PARK NEW LOCATION-518 Flint Way (4 minutes from the current location) STARTING WITH THE SPRING QUARTER-FEBRUARY 25, 2020

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 

Good Morning everyone, my parents are on their way home at the moment and they might have plans to write the newsletter, but I thought that I would save them the trouble and stress. They have been spending all their spare time (which I’m sure you know isn’t a lot) over at the Santa Rosa house. They are trying to fix it up so we can get the loan we need. We are being made to jump through hoops, which sets everyone a little on edge.

            As we are in this transition phase, it’s been interesting to start to understand how I feel about how this is all moving forward. Growing up, I never thought I would be back here working on the farm, I thought I would be some photojournalist travelling the world, or a detective solving crimes. It didn’t cross my mind that I might be sitting in the farm office on a Tuesday morning at 7am writing the newsletter. I did, however know that I wanted my kids to have this place to come back to, and grow up on, because this place meant so much to me and had a huge impact on who I am today. For some reason, I just always assumed it would be my parents living here, working it. This process of getting my grandmother’s house has sped everything up tenfold. All of us kids are having to make decisions that I don’t think we expected to be making quite yet, and we are hoping that the choices we make are the right one, not only for us, but for the farm, my parents and for the community they have built. One thing we all know, all three of us is that we do not want this place to leave the family. We all want it with us, to be here, for our kids, and grandkids. We all refuse to give it up, and I suppose that means that we need to continue it on. 

            Having my parents leave most weekends and even times during the week has made Alison and I step it up. We need to make sure things get done that my parents normally take care of. Despite what history has showed us, we do make a good team. We each are both strong in different departments, which means that we have total trust in the other to take care of what needs to be done. A few weeks ago, we had a huge order on a Friday that needed to go out. My parents were planning on leaving Friday morning, and we were supposed to get the order picked, packed, get ready for the market and we had a tasting at the Sacramento Food Co-op to get ready for as well. We were stressed and trying to make it all work, hustling and sorting/packing over 800 pounds of citrus. But in the end, we were both pretty proud of the fact that we were able to accomplish it. Zach ended up stepping in and helping us make the delivery, and it all got done. We didn’t even have to short the stores anything, which often happens when we are behind. It does give you a sense of accomplishment when things like that happen, when you do something that you had deemed impossible.

            It’s been nice to see my parents going over there, working on the place and bringing back a little bit of my grandma. My dad has projects again that are attainable and not just a wish list, my mom has her passion back of building up the garden, back to its original glory, to what it was when her grandmother lived there. They have all these ideas and you can see how happy it makes them to be able to build something up again. My dad’s dream for retirement has always been to buy a rundown cottage in some beautiful countryside (usually the Hudson Valley) and build it up. This is not exactly a rundown cottage, but they are able to let their ideas loose, their imagination run wild. A new Good Humus is about to be born from the minds of my parents and I for one, am excited to see what the final result will be.

             After everything they have done for us, and this community it feels pretty good to be able to do something for them. I don’t know if I am where I should be, or where I will stay, but I do know that for this moment in time I am doing exactly what I want to be. Giving a little bit back to the people that have given everything to me, and for right now, that’s good.

Have a good week ~Claire



Vietnamese Pho With Bok Choy and Mushrooms

The secret to a good pho is really all in the broth since that's where the entire flavor comes from. The rest is really optional, so add in to or take out of this vegan pho just about whatever you'd like. If you don't have a few of the spices, not to worry, just add extra of the others, or add a bit of extra Chinese five-spice.

To Make the Broth:​

1 onion (chopped coarsely)

2-3 star anise

2-3 whole cloves

1 cinnamon stick

1-2 inches ginger (coarsely chopped)

1 tsp. Chinese five-spice

1 tbsp. soy sauce

1/2 tsp. red pepper flakes

4 cups vegetable broth

1-pound package rice noodles (prepared according to package instructions)

1 pound mushrooms, sliced (try using dried shiitake mushrooms, rehydrated)

2 Bok Choy (coarsely chopped)

6 scallions (chopped)

1 cup bean sprouts

1/4 cup basil (coarsely chopped)

1/4 cup cilantro (coarsely chopped)

1-2 small chili peppers (sliced, optional)

Optional: Lime wedges

Simmer the broth ingredients for 45 minutes to an hour, minimum. Strain the onion, anise, cloves, cinnamon, and ginger out of the broth, and return to a simmer. Add the mushrooms and Bok Choy and heat, just until vegetables are barely tender, about 2-3 minutes. To serve, divide the prepared noodles between four serving bowls, and top with about a cup of broth with Bok Choy and mushrooms. Top off each individual bowl with scallions, bean sprouts, basil, cilantro, and chilies. Serve with a fresh lime wedge. Written by Jolinda Hackett Total: 55 minutes  Yield: 4 to 6 servings


Chicken and Chard with Coconut, Curry and Currants

This Chicken and Chard with Curry is a One-Pot-Wonder! It’s a super flavorful and healthy all-in-one dinner that just also happens to be gluten free, dairy free and paleo friendly.

1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided

1 pound boneless skinless chicken breast, cut into bite-sized cubes

¾ teaspoon salt, divided

1 large bunch chard, leaves and stems separated and chopped

1 cup chopped onion

1 jalapeno, seeded and minced

2 teaspoons curry powder

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ cup water

¾ cup light coconut milk

¼ cup dried currants

2 tablespoons lime juice or to taste

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ teaspoon salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step. Add the remaining 1 tablespoon oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining ½ teaspoon salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. (The skillet will seem very full at first.). Increase heat to high, stir in coconut milk, currants, the chicken and any accumulated juice from the plate and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving. Author: Katie Webster Total Time: 35 minutes Yield: 4 servings


Rutabaga Gratin

Cheesy and delicious side dish perfect for the holidays.

3 1/2 to 4 lbs rutabaga cubed

1/2 cup onion chopped

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon thyme

2 cups milk

1 cup sharp cheddar cheese shredded

1/2 cup gruyere cheese shredded

Preheat oven to 375°F. Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well. Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes. Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste. Toss sauce with rutabaga and transfer to a 2qt baking dish. Bake uncovered for 35-40 minutes or until lightly browned. Total Cook Time 1 hour 10 minutes  Servings 6 servings  Author Holly Nilsson


Citrus Medley with Pound Cake Triangles

Tangerines can be substituted for the tangelos. Red navel or any other type of orange can be substituted for the blood orange.

1/3 cup fresh tangelo juice

1/4 cup fresh blood orange juice

2 tablespoons golden raisins

2 tablespoons sugar

2 teaspoons finely chopped fresh mint

1 1/2 cups tangelo sections (about 8 tangelos)

1 1/2 cups blood orange sections (about 8 blood oranges)

6 (1-ounce) slices fat-free pound cake

2 tablespoons stick margarine or butter, melted

Mint sprigs (optional)

Combine first 5 ingredients in a small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Gently stir in tangelo and orange sections. Cool completely. Brush both sides of cake slices with margarine. Place a large nonstick skillet over medium-high heat until hot. Add cake slices; cook 2 minutes on each side or until lightly browned. Cut each cake slice in half diagonally. Serve cake with fruit mixture. Garnish with mint sprigs, if desired. Cooking Light NOVEMBER 1998 Yield: 6 servings (serving size: 2 cake triangles and 1/2 cup fruit)