July 30, 2019


What’s in this Week’s VEGGIE BOX: Chard, Tarragon, Squash, Cherry Tomatoes, Red Potatoes, Nectarines and Cucumbers

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

What’s in your Fruit Bag? Peaches, Flame Grapes, Satsuma Plums



Peach Party - AUGUST 3

FAMILY FUN TIME-Pizza making 2-5



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

This will be the 26th year of our annual Peach Party. Boy the years fly by, and it is hard to believe that so many have actually passed!  As we are getting organized for this year’s event, I can’t help but think of the past years gatherings. In 1993 the very first year we had the Peach Party it was to celebrate the purchase of the 20 acres (well actually when we borrowed money from Farm Service Agency for the purchase). It was a monumental moment and invited many of the people that were instrumental in helping us get to that point. All the folks we delivered fruit to, such as the Davis and Sac Coops, Veritable Vegetable, Whole Foods (before they got big) all of our farming friends, and community supporters. We actually had 5 interns working with us that year, and I was so overwhelmed with getting everything organized that my back went out so I was directing while flat on my back. That was also the first year we started the CSA, Liz Baum an intern at the time and I got the program going, with about 10 of our friends in Davis and Woodland. My dad had a stroke two years before our first party, and my mom was excited that they could come and be able to navigate my dad’s challenges, but then just a few weeks later he died in his sleep. Life’s memories are not always the best ones: that was one very hard summer. Then many of the middle years are a blur, some years the peach party would fall in the middle of the peach season, which meant we were harvesting peaches on Sunday morning. The kids will tell you that their favorite year was when they heard us still up at 3am, came to see what was going on, and found us still drinking beer, and laughing hysterically at each other as we all took turns talking to a pumpkin. Zach will tell you that his favorite part of the party was when he would invite friends and do an overnight camp out. Ali said that the ice cream churning competition between the girls and the boys was her favorite (miss competitive). And Claire’s favorite memory was with her brother and sister and all of their friends hanging out on the front lawn together. I really enjoy that some folks spend the night out in the orchard, or on the lawn, and it is nice to have a breakfast off the grill on Sunday morning-it is a quiet after party. It is midsummer, and all of us on the farms are rolling in harvest, are exhausted and it is only still midsummer. Watching all this little valley’s farm trucks drive up Saturday eve from the many markets we each do is heartwarming, as everyone, no matter how tired, want to have a fun time being together, taking a mini vacation so to speak.

               This week there are lots of clean up to do to get ready, broken branches under the willow tree to pick up, weeding in the garden to do, we bought a new ice cream churner so we could make ice cream, the old one just fell apart, but maybe we can resurrect it for a ice cream making contest, I will make “Annie’s” Root beer today after the boxes go out. Lamb to the butcher, order the tamale ingredients, check lights….we have the spread sheet with all the jobs, so we will do what we can as we can. The peach harvest is just about over, so a bit of free time to get things cleaned up.

Every year we have a Grace Circle before dinner, and what is difficult is to get everyone in a circle before they start eating. It seems that as the lamb is cooking on the grill everyone’s mouth is watering, just waiting for the lamb and once it starts going on the platter, well it is like holding a parched horse from the watering trough. One year I remember Jeff and I talking before dinner that it might be easier to just forget the Grace Circle, it is hard to talk in front of all of those hungry folks, what to say, and I just start crying seeing everyone. Then something just clicked inside me. I told Jeff that the whole reason we go to all of the efforts of a harvest party in the middle of the harvest season is to give thanks for the harvest, but also thanks for all of our community coming together and supporting this farm, supporting us and the eating of the fruit. The Grace Circle is the reason for the celebration! So I have to say that over the years my favorite part of this event is the circle of folks that hold hands for a few moments of the year, together, face to face supporting each other, giving thanks for our intertwined lives that we lead, and the fruit of this farm bringing them all together.

Have a great week, and hope to see you on Saturday ~Annie



Use it to enliven omelets, fish, poultry or even deserts! Like so many herbs, tarragon is best fresh, since many of its more subtle flavors dissipate during the drying process. To keep tarragon for a day or two, roll it in a damp paper towels, wrap it in plastic, and put it in the refrigerator. The longer you keep it the less flavor you will get. You can also stick the tarragon in water as you would a bunch of flowers and refrigerate it. No moisture should remain on the leaves as this accelerates spoilage.

Fresh Tarragon can stand by Itself

As a general guideline tarragon does not go well with other aggressive herbs such as sage, or rosemary. It’s best alone or with more delicate herbal partners.

  • Sprinkle tarragon leaves or tarragon vinegar on a first course salad with orange slices-orange loves tarragon.

  • Toss whole leaves into garden greens

  • Enliven a wild mushroom sauté and nearly any potato dish with tarragon

  • Tarragon butter is a great mate for almost any white fish, as well as for chops and steaks

  • Lamb stew is delicious when spiked with tarragon

  • Fix iced tea with fresh tarragon, mint and basil

  • Try a tarragon rhubarb or tarragon orange sorbet


Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce

1 tablespoon butter

2 tablespoons olive oil

1 pound mushrooms, cut into thin slices

1 teaspoon salt

1/4 teaspoon fresh-ground black pepper

2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon

1/2 pound mild goat cheese

1/3 cup grated Parmesan, plus more for serving

1/3 cup milk

3/4 pound fettuccine

2 tablespoons chopped fresh chives or scallion tops

In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes. In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan. Notes Variation Use fresh basil instead of or in addition to the tarragon and chives in the recipe. Serves 4


Sautéed Chard Agrodolce

Agrodolce is Italian for sour-sweet flavors typically created with vinegar and sugar. It's a perfect counterpoint to sautéed greens in this quick and simple side dish.

2 teaspoons olive oil

1/2 cup thinly sliced shallots

4 garlic cloves, minced

6 cups chopped Swiss chard

1/2 cup dried sweet cherries

1 tablespoon water

1/2 teaspoon freshly ground black pepper

 1/4 teaspoon kosher salt

2 teaspoons balsamic vinegar

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Add chard, cherries, 1 tablespoon water, pepper, and salt; toss to coat. Sauté 2 minutes or until chard begins to wilt. Stir in vinegar. By KATHERINE COBBS November 2014 COOKING LIGHT


Greek Orzo Salad

Orzo pasta is tossed with artichoke hearts, cucumber, feta, tomatoes, olives and a zesty dressing to make the salad.

1 ½ cups uncooked orzo pasta

2 (6ouce) cans marinated artichoke hearts

1 tomato chopped-or 1 basket of cherry tomatoes

1 red onion chopped

1 cucumber chopped

1 cup crumbled feta cheese

1 (2 ounce) can black olives drained

¼ cup chopped fresh parsley

1 tablespoon lemon juice

½ teaspoon dried oregano

½ teaspoon lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente: drain. Drain artichoke hearts, reserving liquid. In a large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator


Quick Fruit Crunch

This time of year we have so much fruit varieties coming in I think it is fun to mix them together to make a cobbler. They are fast and you can use the fruit that is a bit soft for eating fresh. This recipe is from Joy of Cooking

Preheat oven to 350 degrees

Mix and let stand 15 minutes

½ cup fruit juice

1 ½ tablespoons quick-cooking tapioca

Melt in a large pan:

½ cup butter

Mix with it:

1 cup packed brown sugar

1 cup flour

1 cups quick cooking oatmeal

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

Mix separately:

2 cups mixed chopped fresh fruit

½ cup sugar

The tapioca mixture that has been setting for 15 minutes

2 teaspoons cinnamon.

Put half of the pastry mixture into the baking pan, and scatter over it the fruit mixture. Cover the fruit with the other half of the pastry mixture. Bake 30-35 minutes or until brown. I didn’t read the directions correct and just put all of the pastry batter on top of the fruit. That works too!