June 30, 2020


What’s in this Week’s VEGGIE BOX: String Beans, Apricots, Cucumbers, Basil, Corn, Red Onion, Beets

Bread this week: Garlic Parmesan or Puligese


Fruit Special Orders Options

Peaches: 1 layer box for $30 and Plums: 12# for $45

~ Suncrest Peaches               ~Santa Rosa Plums*            ~Black Beauty Plums*


We have peaches coming in and should have some for you next week. Please email us with your order to humus@cal.net and we will deliver to your location next week July 7th.


*You can place your order, but it depends on weather, so hold off on payments until we are confident we can get you your order


This Week on The Farm

Every week I do the CSA delivery. Mostly it just means that I run around Davis and Sacramento dropping off boxes, but occasionally I get to see hosts, and members. The interactions are brief, but it is fun to check in with people, make sure the drop is going well, that there are no major issues, and whatever else may come up. Along with checking in with a few of my friends who have recently joined, it’s my best way to get a sense of our members. Claire does all the email correspondence, so she knows most members along with what drop they are at, and what they receive, but for me, my weekly run about town is where I get to see some of the people who support us. 

A couple weeks ago, one of the host members asked how we were doing on the farm. My response was that life during apricots is as hectic as it gets. We are in the trees everyday for 2-3 weeks, 7 days a week, starting at 6 if we can. She looked at me and said "do you pick the apricots?"  To me this was a crazy question, because who else would? But then it got me to thinking, that with so many new members and no farm visits happening during COVID, that maybe not everyone really knows about how Good Humus functions. 

We are as family run as they come. My mom and dad started the farm when they were in their early 30s, just as Zach was born, and spent the next 40 (or so) years building it up to where it is now. But most people know that part of the story. What we are today is a lovely little oasis of 30 acres, run by Jeff and Annie, and their two daughters (myself and Claire) who are learning the ropes and attempting to help them sleep more and work less. 

Claire has started taking over the work in the office. Every email that comes in is answered by her. She maintains the relationships with the few stores we sell to, she keeps track of all our sales, records, billing, availabilities, certifications, supplies, funding opportunities, donations, the list goes on and on. She has developed our CSA program to now accommodate box sharing, bi-weekly deliveries, special orders, and more. In addition to that, she runs the shop, keeps track of what goes in and out, and makes sure quality stays high. 

I am learning how to manage the fields. Which includes tractor work, planting schedules, harvesting, crop selection, lots of flower bunching, weeding, tying tomatoes, and most definitely picking apricots. I have spent the last 4 years working primarily in the flower production here, but this year it has really expanded to the entire farm. I look to my dad to direct me in what's next and he doesn't hesitate to advise me on the best way to do it, claiming his way is always the best way. 

In addition to the Main family, Francisco is on our crew. He is over 70 years old, and refuses to quit. He worked with my dad in winters about a hundred years ago, and quit with my dad to come start Good Humus together. Just today my dad told me that the only way the farm has survived is with those two guys working day in and day out. Francisco, while not exactly young, still works as hard as anyone else. He is our cherry tomato picker all summer, and is responsible for keeping our plants weeded year round. Francisco has been at Good Humus from the start, and he too is family. 

Celia has also been here for 20 years or more. This was her first job, and she never looked back. She helps with the flowers, washing and packing the produce, her wreaths are always the prettiest, and she can always be found with a smile on her face and a twinkle in her eye. 

Rojelio, who is Francisco's son in law, is our main field manager. He does almost all of the harvesting for us. Not only that, he is responsible for all of the watering for the farm, pest management, weed control, and pretty much everything else you think might be involved with growing produce. He is always positive, singing away as he bunches your kale, parsley, and collards. Rojelio, while only having been here 7 years or so, has also become family. 

So that us. Seven of us here, and we pretty much all have to do every job. We are a really tight crew; we know each other's lives, our histories, and our hopes for the future. We probably work too much, but can also tell you honestly that the work is never done. Have a great week ~ Alison



Creamy Corn Pasta With Basil

Fine sea salt

12 ounces dry orecchiette or farfalle

1 tablespoon olive oil, plus more for drizzling

1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

2 large ears corn, shucked and kernels removed (2 cups kernels)

½ teaspoon ground black pepper, more for serving

3 tablespoons unsalted butter

½ cup grated Parmesan cheese, more to taste

⅓ cup torn basil or mint, more for garnish

¼ teaspoon red pepper flakes, or to taste

Fresh lemon juice, as needed

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.


Beet Greens and Green Beans with Tomato and Onion

2 tablespoons olive oil

½ small yellow onion, chopped

1 cup fresh green beans, trimmed

2 cups chopped beet greens

1 small tomato, chopped

1 large clove garlic, minced

¼ teaspoon ground thyme

1/8 teaspoon red pepper flakes

¼ cup water

2 tablespoons cider vinegar

1 pinch sea salt to taste

1 pinch ground black pepper to taste

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.


Apricot & Beet Kale Salad

A healthful salad with great flavors and texture.


1 head of Kale, washed and torn into pieces

½ c shredded carrots

¾ - 1 c shredded raw beets

4 apricots, sliced

½ c walnuts

1- 2 Tbls Balsamic Vinegar

1 tsp honey


In a large mixing bowl or salad bowl, throw in the kale. Top with the carrots and beets and add the apricots and walnuts. In a small bowl whisk the balsamic vinegar and honey together. Drizzle the dressing over the salad


Green Beans and Cucumbers with Miso Dressing

3 cucumbers

Kosher salt

1 pound green beans, trimmed

1 (1 1/2)-inch piece ginger, peeled, finely grated

1 serrano or Fresno chile, finely grated

1 garlic clove, finely grated

1/3 cup unseasoned rice vinegar

1/4 cup white miso

1/4 cup olive oil

1/2 teaspoon toasted sesame oil

Toasted sesame seeds and sliced scallions (for serving)

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.


Basil-flavoured Chicken and Pepper Stir-Fry

1 1/2 yellow or red sweet pepper, cut into 1 cm-wide strips

1/2  onions, halved and cut into 1 cm-thick wedges

4 cloves garlic, minced

1 chicken breasts, boneless, skinless, cut into 1 x 5 cm piece

3 tbsp cornstarch    

1 pinch salt

ground pepper to taste

2 tbs pcanola oil

3 tbsp water 

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar

45 fresh basil, larger leaves torn in half

                  Before you start Put the serving dish in the oven at the lowest setting to keep the meat warm while you cook the vegetables. Prepare the vegetables : Cut the peppers into 1 cm-wide strips; halve the onions then cut them into 1 cm wedges; mince the garlic. Cut the chicken into strips ½ to 1 cm wide and about 5 cm long. Pat the strips dry with paper towels, then toss them with the cornstarch until they are coated. Season with salt and pepper. Heat half of the oil in a large nonstick pan over medium-high heat. Sauté the chicken pieces in batches, so as not to overcrowd the pan. Cook until browned, but not completely cooked through, 4-5 min total. Transfer the chicken to a plate and keep it warm in the oven. Pour the remaining oil into the pan, then add the onion and peppers. Cook over medium-high heat, tossing often, until they begin to brown and soften, about 5 min. Add the garlic then cook until fragrant, about 1 min. Season with salt and pepper. Pour in the water, soy sauce, and vinegar. Put the chicken pieces back into the pan. Cook, with tossing, until the chicken is cooked through, about 3-4 min. Remove the pan from the heat, stir in the basil leaves, adjust the seasoning then serve.