June 9, 2019


What’s in this Week’s VEGGIE BOX: Collards (or Kale), Garlic, Basil, Squash, Corn and Cucumbers

What’s in your FLOWER BOUQUET: Scabiosa, Statice, Latifolia statice, Shasta Daisy, Alstroemeria, Goldenrod, Sunflowers, and Coreopsis

What’s in your Fruit Bag? Peaches, Plums and Apricots for the last time this season (sorry about last week’s error-there were no apricots in any of the fruit bags, I just forgot to take it off the listing.)



Peachy Party -With the start of harvesting peaches comes the honoring of the peaches!

When: August 3-Family activities from 2-6

Giving Thanks Circle-6

WHERE:  Good Humus

12255 County Road 84A Capay CA




As most of you know the Peach Party signifies not only a break in the summer season, but it also gives us the chance to celebrate our community. The people that help this farm continue I think that is why my parents have kept it going, in the midst of the heat, the harvest and the chaos, seeing everyone come together makes it all worth it. Some are old friends that have been every year, and some are new faces that are just finding out about us, but each year we all come together to eat, drink and laugh, sharing in the bounty the year has given and letting our worries fall away, even if it is only for the night. We try really hard to make the evening special, with my grandfathers secret Greek lamb recipe that he learned from a Greek friend around 1950, to Peach Salsa made with all homegrown ingredients, to our newest addition of Peach (and Apricot) beer from Dunloe Brewing in Davis. It was such a relief and pleasure to find this connection, every year we would go out and buy cases upon cases of beer to supply the guests for the night, and as much as we tried we never got anything local. Several years ago a friend started making small batches of beer from our fruit trees for the Party, but when he wasn’t able to anymore we went back to buying those cases upon cases of beer. Until 2017, we made a connection through a CSA member about her son opening a brewery in Davis and how nice it would be to have beer made from our own fruit for the Peach Party. We didn’t have to be told twice, we jumped on the opportunity, to have this special brew once again for this occasion.  Now, two years later, I couldn’t wait for fruit season to start so we could take our fruit once more to that small slice of heaven in Davis. We are so excited to say that once more we will have Peach beer at the Peach Party, made from the fruit of our trees from our little 20 acre property and the genius of Brennan and his own Dunloe Brewing Company.

As you see, it’s the small things in life that make us happy, knowing that we can not only support something very special, but that we can share it with the people around us. That’s what the Peach Party is to us, sharing the things in life that make us happy, whether it is community, food, music or beer.

Written by Claire Main


Order your Peach Pie or a Box of Peaches

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

The cool weather has been delightful this last week, makes working so much easier. The inner city teens that visited for a few days last week thought that it was hotter than ever; little did they know that they were fortunate to be out in the best weather we can offer midsummer, mid California in our Valley of Eden. They helped us finally get the parsley transplanted, the elderberries harvest for the syrup we make, and they did some weeding in the perennial flowers that was getting overgrown by morning glory. They left the farm Wednesday morning, and we all went back to work as usual. Pretty quiet with apricots finished, so we are good at getting ourselves in a flurry to trying to clean up the new flower seedling beds. I have asked Ali to not make the CSA deliveries today so she can do some hoeing, after cultivating we will then set down drip lines for watering, all before the peaches really start the next chapter of Good Humus summer harvest.

 I spoke with a friend from Covelo who farms and who we worked with the San Francisco CSA, she wanted to know how the season was going for us and if the rain had caused any crop loss or damage. I started down Negative Nancy Lane and just had to stop, it just feels like a long lane, and I don’t think it is good to get stuck in the muddy waters. She was glad to hear that they are not alone with the challenges that this year has brought, and then we moved on to the delights of our grandchildren! It is easy to complain so I am trying to look at the other side and find the possessiveness of this year. So I am excited to see the basil here, and cherry tomatoes will be here soon.  I’m heading to the Full Belly Kitchen this afternoon to make apricot jam-one of my favorites and also the elderberry juice into syrup too. No matter what happens during the season, it really is the garden of Eden, and there if always something to harvest, eat and be thankful for, and of course there is always next year to get the planting, cultivating, and harvest perfect! Have a great week-Annie


Collard Greens Salad with Ginger & Spicy Seed Brittle

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

2 tablespoons apple cider vinegar

1½ teaspoons finely grated peeled ginger

1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes, divided

3 teaspoons honey, divided

3 tablespoons olive oil

1 teaspoon toasted sesame oil

Kosher salt

2 tablespoons raw sunflower seeds

1 tablespoon raw pumpkin seeds (pepitas)

1 tablespoon raw sesame seeds

1 bunch collard greens (about 10 ounces), center ribs and stems removed, leaves thinly sliced

Whisk vinegar, ginger, ½ tsp. Aleppo pepper, and 1 tsp. honey in a large bowl. Whisk in oils; season with salt. Combine remaining 2 tsp. honey, remaining ½ tsp. Aleppo pepper, and 1 Tbsp. water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters. Toss greens and 2 tsp. dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds. 4 Servings Recipe by Nicole Franzen


Lemon-Basil Chicken with Basil Aioli

A side of egg noodles complements the fresh lemon and basil flavors of this guest-friendly chicken entrée.

For the Chicken:

1/2 cup chopped fresh basil

1/3 cup chopped green onions

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon lemon pepper

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

For the Basil Aioli:

1/4 cup finely chopped fresh basil

2 tablespoons low-fat mayonnaise

1 tablespoon fresh lemon juice

1 1/2 teaspoons Dijon mustard

3/4 teaspoon bottled minced garlic

1/2 teaspoon olive oil

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done. While chicken cooks, prepare aioli. Combine 1/4 cup basil and re4 servings (serving size: 1 chicken breast half and 1 tablespoon aioli) remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken. RECIPE BY Cooking Light

Pickled Stone Fruit and Burrata Flatbread

"In Austria, we don't use tomato sauce on flatbreads," says Edi Frauneder, of Edi & the Wolf in New York City, "which allows you to taste the actual flavors of the toppings. It's cleaner." Frauneder brines peaches in a slightly sweet solution before cooking them on the open flame; the sugar in the pickle brine helps the surface of the fruit caramelize more quickly and uniformly than it would if grilled fresh. To ensure that the flatbread dough doesn't stick or burn, you can start them on aluminum foil before moving the breads to the grate for a nice smoky finish.

For the Pickled Fruit

2 cups cider vinegar

1⁄4 cup sugar

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

2 cloves garlic, crushed

2 sprigs thyme

1 sprig dill

2 peaches, pitted and cut into 3/4-inch wedges

2 plums, pitted and cut into 3/4-inch wedges

For the Flatbread, Grilling, and Serving

1 1⁄3 cups water, heated to 115°

4 teaspoon active dry yeast

3 cups flour, plus more for dusting

2 teaspoon kosher salt

1 egg

Olive oil, for greasing

1 cup canola oil

12 cloves garlic, peeled

6 tablespoon crème fraîche

3 tablespoon shaved aged Gruyère

2 lb. mini burrata, cut into 1/4-inch pieces

Baby arugula, for serving

Flake sea salt and freshly ground black pepper, to taste

Aged balsamic, for serving

Make the pickled fruit: Bring vinegar, sugar, spices, garlic, thyme, dill, and 1 cup water to a boil in a 4-qt. saucepan. Remove from heat and add fruit; let cool completely, then strain, discarding liquid. Cover and refrigerate until ready to use. Make the flatbread dough: Combine water and yeast in the bowl of a stand mixer fitted with the paddle attachment; let sit until foamy, 10 minutes. Add flour, salt, and egg and mix until combined; turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to a greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.  Simmer canola oil and garlic in a 1-qt. saucepan over medium-low; cook until garlic is tender, 30–40 minutes, and let cool. Strain garlic, saving oil for another use. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Divide dough into six 4-oz. balls and place on a lightly floured baking sheet; cover loosely with plastic wrap and let rest 20 minutes. Working with one ball of dough at a time and on a lightly floured work surface, roll dough into a 4″ round about 1⁄4″ thick. Brush with olive oil and grill, turning once, until golden brown and almost cooked through, about 5 minutes. Top each flatbread with 1 tablespoon crème fraîche, 1⁄2 tablespoon Gruyère, 2 pieces confit garlic, and 4–5 slices fruit; continue grilling until bread is crisp and brown at edges, 2–3 minutes longer. Transfer to a serving platter and top with burrata (This fresh cheese resembles a Fresh Mozzarella ball, but when split open, you will be delighted to discover a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream) arugula, sea salt, and pepper; drizzle with balsamic. Yield: serves 6 Time: 2 hours