July 6th, 2021
What’s in this Week’s VEGGIE BOX: Chard, Spearmint, Green Onions, Summer Squash, Cabbage, Cucumbers, Potatoes and Peaches
Bread this week: Rosemary Focaccia OR Whole Wheat, your choice of one
~ Suncrest Peaches~
1sts-1 layer flat - $30 2nds- 1 Layer Flat (Softer) - $25
Please have you order in by Friday July 9th at 5PM, we will drop them off next week at your drop location.
This Week on the Farm
The Good Humus CSA started in 1992, the same year I started first grade, so, at 34 it is easy to say that I have grown up with the CSA. When I was 10, I traveled with my mom to Japan, to learn about how the originators of Community Supported Agriculture did things. And, even though I was much more excited about exploring a new culture and country, I would be lying if I said I did not absorb that experience of farmers and community joining together. In High School, the Main girls went to France, where my mom spoke at a CSA conference, sharing her knowledge and experience of starting our own program. On both trips we visited farms, spoke with locals and enjoyed sharing similarities from lives built thousands of miles away.
My parents will tell you that the CSA program for us was a turning point for the farm. It took the pressure of selling their entire product each week off of their minds. My father reminisces about early apricot seasons, where he would leave the farm at 11pm, drive to the San Francisco produce markets, sell 10 cases of apricots to this buyer, 5 to that one, till they were gone. Of course, a different label was needed for each one, because Organic was not yet a recognizable quality. Then he would have a cup of coffee and some "breakfast" at 2am, drive back to the farm by 4, and be picking apricots again at 6. So the beginning of the CSA meant that our crops could be essentially pre-sold. We could grow food, knowing that we had people who were already waiting for it. We could trial new varieties without being afraid of it being a flop for buyers. It was a steady outlet, which made our lives and our farm more stable.
Another massive part of the CSA, and the source of my newsletter today, is the community. The CSA has given our farm and our family an immediate community of people who are invested in what we do. Who read these weekly newsletters, attend our farm events, and are there to help with all things you can think of. For my trip to Japan, my mom organized a fundraiser to help us afford the cost of the flights. I think we had some artwork for people to buy, and I believe someone paid $100 for a painting of an old oak tree I did. My first art sale ever and a most generous donation. When I turned 15, my first car was a 1986 Blue Volvo, sold to us by a long time CSA member for a couple hundred bucks, with 200,000 miles on it-we got it past 300,000. It was a GREAT car. More recently, my parents worked for 10 years to put the farm into a Land Trust, a huge undertaking, and who was there to help us reach our goals? Our CSA community.
My life has been full of stories of incredibly generous people supporting our life and business out here, and as I enter into stewardship of this land and business I see it even more, and am so completely overwhelmed by it. I think I can get so immersed in our work, and the million different things we do, that I can actually forget that there are people out there at the other end! So this week, when a long time community member gave us an incredibly generous donation, I find myself thinking about our connection to our community, and how just like all of you have impacted my life in a plethora of ways, that maybe we too have been a presence in the lives of our CSA families.
Each week, we receive a few email responses to our newsletters, and I am notoriously terrible at responding to those. But this week, I would love to hear any stories about memories, experiences, effects, or impacts we have had on our members. It would mean so much to me to get a snapshot of what it’s like on the other end of the relationship.
Thank you for all your eating, sharing, jamming, pickling, and supporting throughout my life ~Ali
P.S- Speaking of cars, if anyone has a commuter car or a midsize vehicle they are looking to get off their hands, we are looking for a reliable mode of transport. Let us know, we are looking to purchase! Thank you!!!!
Boiled Potatoes With Butter and Mint
Source: NYT Cooking
1 pound small potatoes,
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves
Coarsely ground black pepper
In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size. Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes. Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
Chard & Zucchini Shrimp Alfredo
Source: Jennifer Pallian, Foodess
1 lb pasta spaghetti or fettuccine
2 tbsp olive oil
2 medium cloves garlic
1 bunch Swiss chard stems thinly sliced and leaves coarsely chopped
1 medium zucchini halved lengthwise and thinly sliced
1 1/4 cups whipping cream
1 cup finely grated parmigiana reggiano
Salt and pepper
A few big handfuls of peeled shrimp
A handful of basil finely chopped
Zest of one lemon
Cook pasta in a large pot of boiling salted water until al dente, about nine minutes. Reserve about a cup of pasta water then drain the pasta in a colander. Meanwhile, heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and sauté until fragrant, about one minute. Add Swiss chard stems and zucchini, season with salt, and cook until crisp-tender, about four minutes. Stir in cream, zest and shrimp; season well with salt and bring to a simmer. Cook until shrimp or just opaque, a few minutes. Stir in swiss chard leaves and parmigiana. Return pasta to stockpot and scrape in shrimp mixture and enough pasta water to coat the pasta. Top with basil and serve
Lamb Sauté with Cabbage and Swiss Chard
Source: Genevieve Doll, Live Naturally
1 pound ground lamb
½ medium bunch Swiss chard
½ small green cabbage, thinly sliced (about 3 cups)
3 cloves garlic, minced
2 teaspoons cumin
Zest of 1 orange
¾ teaspoon salt
½ teaspoon cinnamon
3 tablespoons fresh orange juice
2 medium carrots, shredded
6 dates, roughly chopped
2 tablespoons minced fresh mint, more for garnish
Yogurt, for topping
In a large sauté pan over medium heat, cook lamb until browned, stirring often, about 7 minutes. Meanwhile, remove stems from Swiss chard and cut stems into ¼- inch slices. Set stems aside. Roughly chop chard leaves. Add cabbage and chard stems to lamb. Sauté for 3 minutes, until softened. Add garlic, cumin, orange zest, salt and cinnamon; cook for 1 minute, until fragrant. Deglaze with orange juice to remove any browned bits from the bottom of the pan. Stir in chard, carrots, dates and mint; cook for about 3 minutes, until chard is wilted. Season to taste. Top with a dollop of yogurt and mint for serving.
Vanilla Peach Pork Chops with Green Onion Slaw
Source: Better Homes and Gardens
4 non-enhanced boneless pork loin chops, cut 3/4 to 1 inch thick (about 1 lb.)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
2 teaspoons vanilla
Green Onion Slaw
2 cups shredded red cabbage
1 cup thin, bite-size strips green onion
½ cup golden raisins
⅓ cup snipped fresh cilantro
1 fresh jalapeño pepper, seeded and finely chopped
¼ cup lime juice
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons packed brown sugar
2 large peaches or nectarines, halved and pitted
1 tablespoon olive oil
2 tablespoons peach preserves
1 tablespoon horseradish mustard
½ teaspoon vanilla
Fresh cilantro sprigs
Place pork chops in large plastic bag set in deep bowl. For brine, in small bowl combine water, salt, sugar, and 2 tsp. vanilla. Stir until salt and sugar are dissolved. Add to chops in bag. Seal bag; turn to coat. Refrigerated 6 to 24 hours. In large bowl combine cabbage, green onion, raisins, snipped cilantro, and jalapeño pepper. In small bowl whisk together lime juice, 3 Tbsp. olive oil, and the honey. Add to cabbage mixture; toss to coat. Cover and chill 30 minutes before serving. Pat brown sugar onto cut sides of peach halves. Drizzle with 1 Tbsp. olive oil. In small bowl combine preserves, mustard, and 1/2 tsp. vanilla. Drain chops, discarding brine. Pat chops dry with paper towels. Spread preserves mixture on both sides of chops. For charcoal grill, grill peaches and chops on rack of an uncovered grill directly over medium coals. Grill peaches 4 to 6 minutes or until lightly browned and just tender, turning once halfway through grilling. Grill chops 7 to 9 minutes or until slightly pink in the center (160 degrees F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Add peach halves and chops to grill rack over heat. Cover; grill as above.) Serve chops with slaw and sliced peaches. Garnish with cilantro sprigs. Makes 4 servings.
Sparkling Peach Cucumber Lemonade
Source: Life is but a Dish
FOR THE SIMPLE SYRUP
1 cup water
3/4 cup sugar
2–3 mint leaves
FOR THE LEMONADE
2 peaches (sliced,)
1–2 tablespoons water
1 cup fresh lemon juice
1 cucumber (sliced)
3/4 cup sparkling water
Begin by making the simple syrup. In a small pot add the water, sugar, and mint leaves. Bring to a boil, then cook for a couple minutes until sugar dissolves, stirring often. Remove from heat and set aside to let cool. In a blender, add almost all the peaches (leave a handful out for garnish) and water and blend until smooth. Strain peach puree to remove any large chunks. In a pitcher, add the simple syrup, lemon juice, and peach puree. Stir to combine. Add sliced peaches, cucumber and 5-6 mint leaves. Store in fridge until ready to serve. Just before serving add the sparkling water and serve over ice!