July 16, 2019


What’s in this Week’s VEGGIE BOX: Chard, Chives, Basil, Squash, Green Onions, New Potatoes and Cucumbers

What’s in your FLOWER BOUQUET: Statice, Sunflowers, Shasta Daisy’s, Marigolds, Zinnias and Cosmos

What’s in your Fruit Bag? Peaches, Plums and Nectarines



Peachy Party - AUGUST 3

FAMILY FUN TIME-Pizza making 2-5



WHERE:  at Good Humus


Peach Pie or Box

We are once again making special Peach Party peach pie or will have cases of peaches that you can take home for your enjoyment. Let us know your order ahead of time if you would like a pie, we will be baking on Friday just for you! 

Just give us a call or e-mail with your order!
Pies $30

Box of Peaches $35


We sure hope you all will come out and join us!


This Week on the Farm

Moments in our day, glimpses of actions between each of us here at the farm brings me to think of and want to share with you about Francisco Montez. Jeff, Francisco and I have so many memories together, so much history. Francisco has worked with us since 1980, and doesn’t know how to stop working. Jeff told him last year that he wanted him to work 8 hours for 4 days a week, and this year Francisco said that he wants to work 5 days a week, and is here for 10 hours (hopefully taking long breaks here and there) because he really doesn’t enjoy just sitting home knowing we have so much to get done. This photo is Francisco in the peach trees in 2011. Now at the age of 72 he does not do much, if any, ladder work and thus doesn’t get into the top of the peach trees any more. But he is the watch dog of the farm, with hoe in hand, sometimes two hoes, one large and one small you can see him in the fields around the peach trees, or keeping the new plantings clean of weeds. He is the one that makes sure the fig trees have water, and he has taken up this year keeping my garden weeded. He loves to show me how drenched his shirt gets from his hard work in my garden, and really wants me to take the time to look and appreciated what he has done for me, and threatens to quit if I don’t like what he has accomplished. He has always been the one to keep the miscellaneous plants watered; I know our table grapes were not taken care of the first set of years, but Francisco kept them watered and alive, and to date they are the old knarley vines that produce our unique Bronx grapes. He has watched out kids grow up, loves to talk to our grandkids when they visit, and really enjoys when we BBQ for our crew lunches (we try to have celebrations of their birthdays, or a finished fruit harvest). Claire went back in our newsletter archives and found this letter that Jeff wrote about Francisco when he became a citizen in 2006. Our crew is extended family, this is their farm, as it is ours or yours, we all are connected to it, depend on it and our lives are its life and breath.

 Have a great week~Annie


Notes from the Fields: from September 4, 2006

Francisco became an American citizen in September of 2006.   So typical, he took off only a few hours for the trip to Sacramento, because he knew how tight our work schedule was that day.  He came back at lunchtime, decked out in his dress Stetson, polished boots, clean blue shirt, and dress pants.  I don’t think I had ever seen him so cleaned up.  Boy, did he look good.

               Francisco is the kind of American that I am proud to call a fellow countryman.  He came here in the early seventies to earn a better living for his young wife and children.  By working hard, and following the principles that he brought with him, he has raised a competent set of children, now all adults, that are adding to the strength of the communities where they live through their own principles and work ethic passed through Francisco and his wife.  Francisco works for me full time, his wife works for the Romingers in Winters, just down the road. His three sons are all employed in agriculture, Arturo being the mayordomo of a diversified orchard  operation, Frankie (Francisco, Jr) is the #1 tractor driver and field mechanic for Schaupp Farms, a diverse grain and orchard operation our neighbors here in our valley, and Jose, who also works for the Romingers as the primary caretaker of their new vineyards.  For Francisco and his family to leave their world in Mexico, uproot and move to California over the course of the last 30 years, bespeaks a faith in this life of which we are all a part.  He has become as much a part of this farm as Annie or I and is just as deserving of its blessings in the elder years as we are. 

               His faith in the world around him, evidenced by his hard work, right relationships, and faith in becoming an American, spur us to perform the tasks that are our responsibility, to stay right in our relationships with our own world. -Jeff


Cool as a Cucumber Soup

3 cucumbers

½ cup cold water

½ tablespoon white vinegar

3 tablespoons salt

1 ripe avocado peeled and pitted

½ tablespoon fresh lime juice

1 8 ounce container plain yogurt

1 teaspoon wasabi paste(or 1 ½ teaspoons wasabi powder mixed with ½ teaspoon water) or to taste

2 tablespoon finely chopped fresh chives

1 ½ cups ice cubes

Puree cucumbers with water, vinegar, and salt in batches in a blender until smooth. Mash together avocado, lime juice, and remaining salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste. Just before serving, blend soup with ice until smooth, serve topped with avocado cream.


Penne with Swiss Chard

6 ounces Penne or other tubular pasta

1 bunch Chard

¼ teaspoons dried hot red pepper flakes

1 small onion

¼ cup heavy cream, or milk but will be a bit watery

2 teaspoons butter

¼ teaspoon nutmeg

2 tablespoons grated Parmesan

Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta

Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender.

While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.


Cucumber and Peach Stackers

1 large cucumber peeled

½ of 8 ounce package cream cheese

2 tablespoon snipped fresh basil

1/8 teaspoon salt

8 slices bread

2 large peaches, apricots or nectarines

¼ cup radish sprouts

¼ cup arugula leaves

Halve cucumbers lengthwise, scoop out and discard seeds, thinly slice and set aside. Combine cream cheese, basil, and if desired, salt in a small bowl. Spread about 1 tablespoon of cheese mixture on one side of each bread slice. Top four bread slices with the cucumber, the peaches, the spouts, and the arugula. Top each sandwich with one remaining slice of bread.


Easy Zucchini Fritters

"These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!"

1 1/2 pounds zucchini, grated

1 teaspoon salt

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 large egg, beaten

2 cloves garlic, minced

kosher salt and ground black pepper to taste

2 tablespoons olive oil

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.

Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini. Heat olive oil in a large skillet over medium-high heat. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side. Allrecipes.com Recipe By:Amy Gonzalez


Cooking with chives

When you want to add the flavor of onion without it being overpowering, chives are infinitely useful in cooking. And because they're mild, you can also use them generously and enjoy the bonus of their bright green color.


Mascarpone Chive Mashed Potatoes

The secret to fluffy mashed potatoes is to dry them out before mashing.EmailPrint

5 1/2 pounds russet potatoes, peeled, cut in chunks

4 dried bay leaves

Kosher salt

2 1/4 cups milk

12 ounces mascarpone cheese

1/4 teaspoon white pepper

1 bunch chives (1-in. diameter), snipped

Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20 to 25 minutes. Meanwhile, in a medium pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm. Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt. Yield Serves 10 to 12 recipe from: Sunset


Sesame Lemon Cucumber Salad

This salad with its Asian Flavor is a take off on one found in Annie Somerivlle’s cookbook Fields of Greens. Lemon Cucumbers look like lemons, but are a very sweet and juicy. Use it like any other slicing cucumber.

¼ cup rice vinegar

1 tablespoon juice from 1 small lemon

2 tablespoons Asian sesame oil

2 teaspoons sugar

1/8 teaspoon dried red pepper flakes plus more to taste

1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden 4-5 minutes

3 medium lemon cucumbers sliced, salted and drained

Whisk all ingredients except cucumbers in medium bowl, add cucumbers, toss to coat, serve chilled.