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March 22nd, 2022



What’s in this Week’s VEGGIE BOX: Red Cabbage, Carrots, Asparagus, Oranges, Kale, Parsley, Ranunculus Bundle,


Bread this week: Barbari OR Whole Wheat your choice of one





~Mother’s Day Hats & High Tea~


Saturday May 7th 2-5PM


If you are interested in joining us please email Claire for ticket availability as they are limited. See the website for more information on the event.

~April Plant Sale~


Order by April 8th, for April 26th delivery


We are once again offering plant starts for you home gardening needs. If you would like starts delivered to your drop site, please fill out the plant form and send to Claire. Some plants are limited, and it will be a first come first serve, so make sure to get your orders in.


This week on the farm

                 As we sat at the breakfast table this morning, each drinking our coffee with half closed eyes, my dad mentioned that he thought he would write the newsletter today. He said he thought he would write about what it’s like to sit down every Tuesday to write. Boy, sounded like a real nail biter that would entrance all of our customers for yet another week. Unfortunately, I had been thinking about sharing what’s happening in the flower fields, and so you will be missing out on that thrilling dive into Jeff Mains Tuesday morning musings for one more week.

              The flower fields here, most specifically the ranunculus, have been just off the charts! Last Thursday, mom, Megan, Olive and I, headed out to the Back 10, and were welcomed by six 275 foot beds, exploding with color. The large rose like blooms sitting heavily on their fat stems, smiling up at us as we added them to our buckets. The four of us spent a solid 4 hours harvesting ranunculus. We filled about 45 buckets of the most beautiful ranunculus we have ever had. On Friday, we had another four hours of clipping away to add buckets of tall Anemones (height which we almost never see), big fluffy stock with its intoxicating scent of cinnamon and cloves, Calendulas, and waist high scarlet flax.  By Friday at noon, the end of our harvesting window, our flower cooler was filled to the brim. All we had to do now was try to sell them!
              Forever, flowers in the spring will be the most incredible. It is the reason I decided to set a wedding date in April. What better way to begin a new adventure than totally surrounded by beautiful spring blooms. Of course, we are always a bit taken back when our first real hit of that abundance shows up. We have to transition from sleepy winter to spring panic in a few short weeks. So the four of us were all a bit dazed as we spent the rest of Friday frantically bunching flowers, sipping our coffee then glancing at the clock and wondering how we will ever finish the job.

              Well we didn’t finish the job, but we got through as many as we could sell. Olive had to head home at 6:30, Megan was there till 8, and at 9pm me and mom stumbled from the shop to the house to eat a little dinner and head to bed. We managed to sell about 90 bunches of the ranunculus to our wholesale accounts along with about 100 mixed bouquets that we jammed full of – you guessed it- ranunculus, then we took another 190 bunches of assorted flowers to the farmers market on Saturday. It was a BIG flower day. The kind of day where you have to just keep running, and the moment you stop you go cross-eyed and collapse! Luckily, that’s what Sunday is for. 
             We sold all the flowers at the market, and hopefully all of our wholesale accounts were happy. We will likely pick another 40 or so buckets this week, and do the whole thing again! But in an attempt to share our joy/misery with you, and bring my story to life, we will be adding a little bundle of them for every member to take home. I hope you love them, and can imagine our fields filled to the brim with these beauties.
              If you would like to see some of the photos, check out the @good_humus instagram account!
Have a wonderful week! ~Ali



Pork Chops with Oranges and Parsley



1 tablespoon vegetable oil

4 bone-in pork chops (1 inch thick; about 2 1/2 pounds)

Coarse salt and ground pepper

2 strips orange zest

1/2 cup orange juice and 2 oranges, peel and pith removed and flesh cut into segments (3 oranges total)

1/4 cup fresh parsley leaves, chopped

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook until cooked through, 9 minutes, flipping once. Transfer to a platter. Add orange zest and juice to skillet. Cook until slightly thickened, 1 1/2 minutes. Remove from heat and stir in orange segments. To serve, spoon orange mixture over pork chops and top with parsley.


Red cabbage & kale salad with tahini dressing recipe



2 tbsp olive oil

1 onion, finely sliced

½ red cabbage core removed, finely sliced

100g chopped curly kale

2 garlic cloves, finely chopped

½ tsp crushed chillies

80g pomegranate seeds

For the dressing

2 tbsp tahini

2 tbsp low-fat natural yogurt

½ lemon, juiced

1 garlic clove, finely chopped

Heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, until golden. Remove with a slotted spoon and set aside. Add the cabbage to the same frying pan and cook for 5 mins, then add the kale and cook for a further 3 mins. Stir through the garlic and chilli and cook for a further 1 min, then remove from the heat. Transfer to a bowl and toss with the onion and pomegranate seeds. Mix all the dressing ingredients in a bowl with 1 tbsp water; season with black pepper. Drizzle over to serve.


Kale Stir Fry with Crispy Curried Tofu


Crispy Curried Tofu

1 block (200g) Firm Tofu

1.5 tsp Curry Powder

1 tbsp Soy Sauce

1/4 Red Cabbage

Stir Fry

3-4 Large Kale Leaves

1 Carrot

1 clove garlic

1 inch piece Fresh Ginger

2 tbsp Soy Sauce

2 portions Whole wheat Noodles

Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients. Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry. Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips. Prep 2 frying pans with a little oil and heat on high. To the first frying pan, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other frying pan. Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes. Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.

Air Fryer Asian Asparagus



1/2 bunch fresh asparagus about 1/2 pound

1 tablespoon olive oil

1 teaspoon granulated garlic

1 teaspoon powdered ginger

1 tablespoon soy sauce

Wash asparagus and chop into 1 1/2" – 2" pieces.

In a bowl mix oil, garlic, ginger and soy sauce. Stir in asparagus. Then use a slotted spoon to transfer asparagus to the air fryer basket. If using an air fryer toaster oven line solid tray tightly with foil for easier cleanup. If using an air fryer toaster oven line solid tray tightly with foil for easier cleanup. We like ground ginger and granulated garlic for this recipe because they stick to the asparagus better than the fresh options during air frying. Ensure asparagus is in a single layer in the air fryer basket. Shake the basket or stir the asparagus once during roasting.


Parmesan Carrots with Lemon-Parsley Dressing



1/2 cup water

1/4 cup chopped shallots

14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)

 2 tablespoons olive oil

3 tablespoons chopped fresh flat-leaf parsley

1 1/2 tablespoons fresh lemon juice

2 teaspoons pine nuts, toasted

1/4 teaspoon black pepper

3 tablespoons shaved Parmesan cheese

Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates. Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally. Stir in parsley and remaining ingredients




 1 rounded tsp loose leaf or 1 sachet/bag green or herbal tea (like lemongrass or mint)

1/2 cup filtered water

8 fresh parsley leaves

1 oz freshly squeezed lime juice

1 oz simple syrup

2 oz vodka, gin, or rum

1/2 cup orange juice

Club soda

Ice cubes

A sprig of parsley and/or slice of orange or lime for garnish

For green tea, heat the water to around 175°F and steep tea for 1-3 minutes. For herbal tea, heat water to 212°F and steep for 5-10 minutes. Remove (strain) tea and let cool to room temperature (about 15 minutes). You can also add ice to your tea here to help it cool down faster! In a cocktail shaker combine parsley leaves, lime juice, and simple syrup and muddle with a muddler or the end of a wooden spoon. Add in your alcohol of choice and shake for about 10-15 seconds. Strain into a tall cocktail glass by pressing on the leaves to extract maximum flavor, and add in the tea and orange juice. Toss in a handful of ice, top with club soda, and garnish how you'd like with an orange or lime slice or a sprig of parsley. Stir and enjoy!

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