July 23, 2019

 

What’s in this Week’s VEGGIE BOX: Kale, Rosemary, Squash, Cherry Tomatoes, New Potatoes, Peaches and Cucumbers Lemon and Green slicing

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

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

 

 

Peach Party - AUGUST 3

FAMILY FUN TIME-Pizza making 2-5

GIVING THANKS CIRCLE-6

MUSIC AND HANGING 6-9

WHERE:  at Good Humus

Music at the Peach Party

Mike Blanchard & the Californios a Country and Western band, playing traditional Americana and unabashedly proud of their California roots.  Founded by Mike Blanchard of The Tattooed Love Dogs, an Americana band that has been playing the west coast for over 30 years, the band plays a mix of finely crafted originals, along with gospel and honky tonk classics.

 

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

Lately when folks ask me how the farm is doing, it is a hard question to answer. This has been a hard year, so I have skirted the issue for a few newsletters, so I sit here wondering what I can say, and I come up a bit blank. So in those times when no one is here to get me started on some minor thought or topic, I search the Good Humus archives to get ideas, and sometimes do a copy and paste. Well today is a copy and paste kinda day, this newsletter is from 2014, and right now it is the frame of mind that helps the negative get out of my head. I hope you enjoy it, the names could be changed here and there, Bo is now 5 years old, but the farm life is the same, the actions of what we do each summer are mostly the same and this is a fun perspective that I think we sometimes don’t remember to see when we are in the thick of it (no matter what your job is in life).

 

July 22, 2014- It is summer and many folks are out of town on their summer holidays. Sometimes I struggle with the thought of not being able to get away during the summer when everyone else does, so I decided to write a newsletter as if I were a kid here at the farm on vacation writing a letter home.

 

Dear Mom and Dad, I have been having fun at Good Humus with Jeff and Annie since last week when you dropped me off, and I have to say we have done a lot of different things this last week. Our days start before the sun is up around 6am. It has been cloudy all week in the mornings, sometimes when I am in bed looking out the window before I get up I am a bit confused as to what time of year it is, it looks like winter with the clouds and all. It did sprinkle yesterday a little bit, these big drops, but then it stopped. Our breakfast is usually granola that Annie makes (mom you should get the recipe, it is really good) and then we are out the door to start the day, and each day is different as to what to do and expect. Yesterday we got to harvest for the CSA boxes (you know the boxes of produce that we get every week?). I got to help Ricardo* pick the cucumbers, we picked 9 boxes, and boy those cucumber

leaves are prickly. But that was a lot of boxes, Ricardo says that this is the new patch, and they are producing a lot right now. Which is good because we have orders for 18 boxes for the stores-yeah we didn’t quite have enough for everyone. Oh yeah, and Ricardo and I saw the fox that lives around here, Ricardo said we haven’t seen it all summer, and there it was, just for me! It was out in the back field chasing some baby turkeys, and you know what, the mama turkey was chasing the fox! And Ricardo sings while he works, in Spanish! The other thing I got to do is harvest flowers with the ladies, Celia, Elvira and Cuca**, (mom and dad this is so sad, Cuca’s husband is in the hospital, and he is not doing very well, he just had surgeryL). There are a lot of sunflowers right now-they are 8 feet tall! We got to make mixed bouquets and then Annie and I went into Davis to deliver the flowers to offices, and we got to go swimming! By the time we got into the pool I was so hot, and the water was so cool and nice, boy it was fun to be wet and play around.

Once we got back to the farm Annie and I went out to the old flower patch and harvested some of the flower heads that had gone to seed. Annie was pretty excited to be harvesting them; she wants to use them for this coming spring flower planting. She said that the seed she has bought in the past hasn’t had good germination so hopefully the flowers called Aloha (isn’t that a funny name?) from the plants she grew this year will produce happy seed that like it here on the farm and will grow easily next season.

 While Annie cooked zucchini fritters for dinner, I got to play with their new puppy, now he is so cute! Last week in the newsletter Annie asked for help to find a name for the puppy, and only one person responded! Their daughter Alison’s boyfriends mom Elyse said his name should be Beau, because he is Annie’s boyfriend, follows her everywhere, jumps into her lap at anytime possible. So we called him Beau for awhile, then Annie said his full name is Mr. (because he is a boy) Bo (because Beau is too French frilly) Jangles (because he dances a lot). I love Mr. Bo Jangles he is so much fun, makes the days work fun because he is always dancing around us as we go about the farm. He is always happy (except when Jeff’s tells him to not do something), he makes me happy! After dinner (by the way the zucchini fritters were really good too) we sat outside and watched the sun set and it was really beautiful and then we stayed out and in the darkness and looked at the stars. Annie pointed out the constellation Scorpio; I had no idea how big it was with a red star for a heart in the middle, it takes up the southern sky! The entire time we were sitting outside, Bo was with us of course but then so was Dottie the mama cat and her four kittens. All playing around us on the chairs and in the flowers, Midge (for midget) is really funny, cries all the time, but then purrs when she sits in your lap. We were all tired and got into bed around 10pm, but it was hard to leave the kittens and Bo to go to bed.

               Tomorrow we get to make the CSA boxes for you guys; Jeff is going out to pick some of the O’Henry peaches which are just starting. Annie has been worried that at the Peach Party that is August 2nd*** that there weren’t going to be any peaches (I hope we get to go to the Peach Party it sounds like so much fun). But the O’Henrys are starting early and there looks like there is going to be a good crop.

I can’t wait to go to the farmers market on Saturday, I am nervous I won’t be able to read the scale and do the math in my head (you know how I hate math), but it sure sounds like fun. Annie said she also hated math, but she said the customers are really nice and will me help out. I will give out samples of the peaches, everyone loves to eat peaches! And did I tell you that Julia from the Sacramento Coop comes out and works with us one day each week, she will be here on Thursday. You remember Julia; she was the one that we met when I did that Kids Camp cooking class at the Coop. I like her!

Well, I have so much more I could say, but I know I need to get to bed soon. I look forward to coming home, but I am having fun here too, it is a lot of work, but there are a lot of fun things to do too, and it is so quiet here. I will see you at the market when you pick me up, until then~ the little girl in Annie

 

*Picking for your CSA box is now Rojelio

**Cuca no longer works with us

***Peach Party is August 3rd this year, hope to see you there!

 

Sweet and Sour Crab Apples
3 pounds crab apples, cleaned, blossom end removed and pricked with a fork

4 cinnamon sticks

3 dozen whole cloves

1 whole nutmeg, crushed slightly

3 cups apple cider vinegar

3 cups water

2-1/4 cups sugar

Prepare your fruit. Make a spice bag with two layers of cheesecloth. Put the spices in it and tie it closed.

In a large pot, combine the remaining ingredients to make the brine. Stir to dissolve the sugar then add the spice bag. Bring the brine to a boil and cook three minutes. Turning the brine down to a low simmer, add your apples. Keeps a close eye on them, only letting them cook until they begin to soften slightly — about four to five minutes. Use a slotted spoon to scoop the apples into the jars, leaving about 1/2 inch of headspace. Pour the hot brine in over the apples, clean the rims and put on the lids and bands. (Modified from Putting Food By)

 

Kale with Red Beans, Cilantro and Feta

A limited cupboard can sometimes prove an asset. I had dark red kidney beans, feta cheese, cilantro and what seemed like an armload of kale. They worked well together, much to my surprise, in truth; any variety of greens works here, so chard, collards or other greens are fine too.

1 ½ cups dried red kidney beans soaked for 4 hours or overnight

2 bay leaves

½ teaspoon thyme leaves

1 ½ teaspoons Sea salt

1 onion, finely chopped

1 large bunch of kale

2 tablespoons olive oil, plus extra to finish

¾ cup chopped cilantro

3 ounces feta cheese, crumbled

Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, and then add the herbs, salt, and all but ½ cup of the onions. Lower the heat and simmer until tender, about 1 ½ hours. Wash and then slice the kale leaves from their stems with a knife, chop coarsely into 1-2 inch pieces. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender 5-7 minutes then pour into a colander to drain. Heat the oil in a wide skillet, add the remaining ½ cup onion and ½ the cilantro. Cook over medium heat until the onion has softened about 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro. Deborah Madison

 

ZUCCHINI FRITTERS

1/3 cup bisquit mix
1/2 cup Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
2 cup zucchini, grated
2 tablespoon butter

Blend the biscuit mix, cheese, salt, and pepper. Add the eggs and zucchini. Mix well. Melt butter over medium heat. Cook fritters like pancakes. I added a tiny bit of garlic, but there -oregano, minced onion, mint, etc. I used the recipe below but substituted almond meal for the bisquik (added a little baking powder and soda) and probably some chopped red onion.  Almond meal makes a great (and lower carbs) addition to things like this and turkey or meatloaf

 

Summery Peach Salsa

1 cup diced peach

½ cup diced plum

1.4 cup minced shallots

3 tablespoons orange juice

2 tablespoons minced fresh parsley

1 teaspoon grated lime rind

2 tablespoon fresh lime juice

1 ½ tablespoons chopped seeded jalapeno pepper

1 tablespoon minced fresh mint

1 tablespoon honey

1 teaspoon minced fresh ginger

Combine all ingredients in a bowl, cover and chill

Yields 2 cups

 

Crispy Rosemary Fries

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma and the potatoes are crispy like French fries. Kids just love this!

6 small red potatoes, quartered

1/2 cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons garlic powder

Salt and pepper to taste

Preheat the oven to 375 degrees. Place potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness. Serves 6 cooking time 1 hour 15 minutes.