March 24, 2020

What’s in this Week’s Box



VEGGIE BOX: Kale, Lettuce, Oranges (an extra for your wellness), Asparagus, Carrots, Tangelos, Cilantro, and Green Onions.




Due to the current situation with Social Isolation we will keep everyone posted to our farm events.

Plant Sale April 18 CANCELLED

We are attaching the Plant Sale availability list so you can see what we have growing in the greenhouse and you are welcome to make preorders. Fill out the form and mail in with your check and we will add your Plant Order to the Tuesday April 21 and the Saturday April 25 deliveries. Happy Gardening

Hats & High Tea May 9-On Hold

Mother’s Day Garden Tour May 10- On Hold



Helpful Ways to Work Together

  • For those that are finding yourself going through the CSA box faster than usual, we are offering you the option of adding additional produce to your weekly box delivery. See the attached availability list in your email and send us an order for Saturday or Tuesday delivery with your regular CSA box.

  • Edible Pedal will delivery CSA boxes to the Sacramento Downtown area- Call John Boyer at (916) 342-0813


This Week on The Farm

This has been a crazy time for all of us, hard to navigate (my brother in law pointed out that I use the word navigate a lot). I don’t know how to begin to tell you what is happening here on the farm during this turmoil that is part of our lives. The biggest effect is that our CSA membership has increased to close to 100, that is 25 new members with an additional 17 on our waiting list. We are seeing some families from years ago rejoining our CSA, friends that have never tried our box, to others getting boxes for friends in the community that need support. It is surely goes to the heart to see how folks are reaching out to help others and that they looking to local farms for their food. Our normal jobs have gone out the window in preparation for today’s CSA deliveries so we can be organized for the number increase, the special orders and finding systems to ensure healthy habits as we go. I have to say I’m impressed and yes I can say proud as to how the two girls are working together (hint, that is not always the case in the past).

What is happening here is also heartwarming (and I feel in this time it is important to take note of all the positive actions that are happening, because it is easy to get sucked into all the negativity in the news). Since Jeff and I are in the 65 and older category, the girls (adult women, as Jeff reminded me this morning) have stepped up to the plate and are pretty much running the Good Humus Rodeo here. Farms are one of the operations that are deemed essential and so we are continuing to make deliveries to stores, Farmers Market and to our CSA. The girls (still my girls to me) are making all the deliveries, and doing the markets, with a little help from Jeff who is setting up early and leaving before the market folks arrive. They are keeping up and developing protocol for the Coronvirus and how to “navigate“the new set up at the Farmers Market; calling other farms to see if they have new important information for our crew so they can come to work with the correct paperwork; how to avoid contact, keep everything sanitized as we pack boxes. Again,  “navigating” the increased CSA membership and all of the special orders that are coming in. A couple days ago, Claire was really emotional in response to outpouring of emails, feeling the enormous responsibly our farm plays at a time like this, which gave us the opportunity to listen to her, and work together as to how to lessen her stress. So, Ali has taken up answering some of the e-mails and keeping track of the numbers of member increases. Thankfully the farm and the field work provides the ability to just get out of the office or the house, walk the fields, help weed, take a breath away from the computer and temporarily let go of the weight and responsibility. Just being out in the garden with the plants, makes it is easier to forget the world affairs and just be.

This is spring which normally is a time when our produce is in transition between winter and summer; many plants are starting to bolt and go to flower. With the winter dry months Jeff was able to plant quite a bit of late spring veggies so we do have some nice young carrots coming, more greens, beets and lettuce. Jeff is mowing in this morning’s rain, opening up ground for our summer planting that can go in as soon as he can spread compost and make beds. Let us hope that all of this chaos passes as fast as possible and that we find normal again, it will be a new normal certainly, and that we find the silver lining and incorporate them into our lives. Thank you all so much for supporting us, and we are supporting you-that what Community Supported Agriculture is all about-taking care of each other.


Good Heath to all~Annie Main Good Humus Produce



Almost Summer Rice Noodle Salad

1 pound thin rice noodles
3 large cloves of garlic, peeled
1/2 cup Thai or Vietnamese fish sauce
2/3 cup water
1/2 cup fresh lime juice
1/2 cup rice vinegar
1/4 - 1/2 cup brown sugar, to taste
1 to 2 hot chilies (red bird, jalapeno, or serrano), seeded and minced, or to taste
6 - 8 cabbage leaves, thinly sliced
1 onion, thinly sliced
2 carrots shredded or julienned
1/2 cup broccoli florets, cut into very small pieces
1/2 cup tightly packed cilantro leaves, coarsely chopped
2 grilled or roasted chicken breasts, shredded (optional, or substitute baked tofu or shrimp)
1 cup salted peanuts, coarsely chopped

Bring a large pot of water to a boil.  Add the rice noodles and cook for 5 minutes, or until tender but not mushy.  Drain in a colander, rinse with cold water and set aside in a large bowl. Place the garlic cloves in a food processor (or a blender) and pulse to mince.  Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar and chilies and puree them together.  Taste and adjust the seasonings.  Pour the dressing into a serving bowl and set it on the table. Toss the vegetables and cilantro with the noodles and mound the mixture onto a platter.  Scatter the chicken, tofu or shrimp and the peanuts over the top, and serve.  Spoon dressing over the top after it is served.


Spring Tonic Chicken Soup

This delicious, fragrant soup acts like a springtime tonic. Use any dark greens, choosing the youngest and most brightly colored leaves (these pack the most nutritional benefits).

1 tablespoon olive oil

1 teaspoon yellow mustard seed

1 lemon, juiced rind grated

3 plump shallots, finely chopped

½ teaspoon sea salt

1 teaspoon smoked paprika

2 skinless, boneless chicken breasts thinly sliced

6 cups baby spinach

4 cups sliced kale, chard, collards or beet greens

6 cups chicken broth

2 teaspoons parsley stemmed

In a pot, heat oil, mustard seed and lemon rind over medium high heat until seeds begin to pop (about 1 minute).Add shallots and cook 2 minutes. Add onion, salt and paprika and cook until barely soft (3-5 minutes). Stir in chicken, cover pan and cook until opaque (5-7 minutes). Add greens, cover pan and cook until lightly wilted (3-5 minutes). Add broth, bring to a simmer and stir in lemon juice. Serve hot, garnished with parsley. Serves 4



Asparagus, Mushroom, and Tomato Frittata

Frittatas are a great meal-in-one-dish, and this one does not disappoint. Since it is loaded with mushrooms, potatoes, asparagus, and tomatoes, you get a full complement of vegetables. Eggs, bacon, and Parmesan cheese provide the protein. Turkey bacon is used to cut the calories down, but you may substitute traditional bacon or even vegetarian bacon, if you wish. It's great for breakfast, brunch, lunch or dinner and fast to make.

6 eggs

6 egg whites

1/2 cup Parmesan cheese, finely shredded

1/2 teaspoon freshly ground black pepper

1/2 cup sliced basil leaves (or dried)

2 Tablespoons olive oil, divided use

1 small onion, diced

6 slices (3 ounces) turkey bacon, diced

2 cups sliced mushrooms

1 cup (4 ounces) cooked, sliced potato

1/2 pound asparagus, cut into 1-1/2-inch pieces

1 cup small cherry or grape tomatoes (not in season so try using dried tomatoes).

Preheat oven to 400 F. Whisk together eggs, egg whites, Parmesan cheese, pepper, and basil; reserve in refrigerator until ready to use. Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium-high heat. Add onion and cook, stirring, until soft and slightly golden, 7 to 9 minutes. Add turkey bacon and cook, stirring, until crisped, 4 to 5 minutes. Add mushrooms and cook until softened, 3 to 4 minutes. Add potato, asparagus, and tomatoes; cook 2 more minutes until asparagus just begins to soften. Add remaining oil to skillet and stir to incorporate with bacon and vegetables. Add egg mixture and tilt pan to evenly distribute eggs. Cook until eggs just begin to set, 3 to 4 minutes. Transfer to oven and bake until top is lightly browned and eggs are fully set, 11 to 12 minutes. Remove from oven and let cool slightly. Cut into 6 equal-size wedges. (Note: Can be served warm or at room temperature.) Yield: 6 servings


Perfect Flourless Orange Cake

"A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream."

2 whole oranges with peel

6 eggs

1 pinch saffron powder (optional)

1 1/4 cups white sugar

1/2 teaspoon baking powder

1 1/4 cups finely ground almonds (almond meal)

1 teaspoon finely chopped candied orange peel (optional)ADVERTISE WITH US ADVERTISEMENT

Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper. In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan. Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool. PREP 2 hrs 30 minutes COOK 1 hour READY in 1hours Original recipe makes 1 10-inch round cake