May 26, 2020
What’s in this Week’s Veggie Box? Chard, Beets, Red Onions, Lettuce, Potatoes, Mulberries and Peppermint
NEW QUARTER CHECK LIST
Is your name on the list for your order?
If your name is on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.
If you think your name should be on the list and is not, call us at 530-787-3187
Check your name off of each separate list when you pick up your produce, so we know who forgot their box and can give you a call.
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This Week on The Farm
This weeks newsletter was written by Alison’s friend who has been helping out on the farm in some of his spare time, doing some odd jobs. He comes out and jumps right in, to help take some of the weight off our shoulders. It has been nice to see him so excited to help us during this time, and even when his allergies are out of control and hindering his sight, he continues to want to help. This was one of his experiences on one of those days.
The Day A Mulberry Almost Took My Eye
It was gonna be a hot day in Yolo County. I found myself heading to the Good Humus farm with a great appreciation for waking up early to enjoy the cool morning air, knowing full well, it would be a summer heat type of day. I get to the farm and inquire with Alison on today’s priority list and where I would be best utilized. Picking mulberries was on the list, and I jumped at the opportunity!
Now the obvious excitement was that I would be surrounded by these delicious and exotic berries and, of course, tasting would be necessary to do this job properly. However a few weeks prior, Jeff had showed me the best techniques for mulberry harvesting and I was excited to put to practice what he had taught me.
Fast forward a few hours. I’m moving with purpose and precision, going hand over hand, from the tip of each branch to the trunk of each tree, collecting berries, one by one. The heat is starting to set in and I’m feeling the need to treat myself soon. Then I see it. The mulberry of all mulberries! Ripe and ready to quench my sweet tooth and provide that treat I need. I stop all that I’m doing to put 100% into this mission to retrieve this berry.
The problem now was its location. It was too high up and in the proximal section of the branch. I was counting on it being heavy with juice and ready to fall with a little agitation of the surrounding branches. I set my collection bucket to the side and began to work this tree. A light shake performed-nothing. The berry held on. Another shake, still nothing, I give it one last try but with purpose. Time seems to slow down as the mulberry of all mulberries disconnects from its perch, and with the sun now in my eyes, this angelic silhouette slowly descends towards me. I lick my chops with eagerness and anticipation, when all of the sudden, time is now in overdrive as the berry hits a branch, spirals out of control and picks up tremendous speed. With my head still looking up, there was no time to react and no time to move, the heavy berry, in all of its juicy glory, collides into my right eyeball. I was stunned, and the pressure from impact was impressive, my tear ducts went into overdrive for that eye, as it tried to figure out what happened. My allergies went to hyper drive, thinking that they needed to protect me from the invader. So what else could I do with eyes gushing tears, but sit down and complete my mission, I had to eat the mulberry of all mulberries. So I did. It was sweet, juicy, with the wonderfully subtle earthy flavor.
There were some learning takeaways from this. First: wear eye protection. No brainer on that one. Second: even though this mulberry of all mulberries was indeed incredible and delicious, the mulberries tasted earlier that day were just as good and didn’t threaten to blind me or take my eye.
Lastly, I’d like to give my sincere appreciation for everyone here at Good Humus who wake up early every day, on and on, to the break of dawn. Music reference anyone? Have a great week -Eric
12 ounces cooked beets
1 ½ cups chicken or vegetable broth
Grated zest and juice of 1 lemon
3 to 4 tablespoons minced fresh dill
½ teaspoon pepper
6 scallions chopped or onions
1 cups low fat sour cream
1 cup yogurt
2 tablespoons low fat plain yogurt
2 tablespoons minced fresh chives and blossoms
To Prepare Beets: Clean and cut tops about the stem so they don’t bleed.
To Roast: Preheat oven to 375 degrees. Rub each beet with olive oil and place them in a baking dish. Roast for 40-60 minutes or until tender when pierced with a fork. Let cool before peeling.
To boil or steam: Steam whole beets over boiling water in a covered container until tender, or cook in boiling water until tender. Cooking times varies with the age of the beets. For boiling whole young beets, allow 30-40 minutes. For steaming whole young beets allow 50-60 minutes. Cook older beets 10-15 minutes longer. There should be no resistance when you test them with a knife. In a blender or food processor combine the beets and stock. Add the lemon zest and juice, dill, salt, pepper and scallions. Blend until smooth, pour into a bowl and blend in the sour cream and yogurt. Cover and refrigerate until very cold. Taste for seasoning it should be nice and lemony. Garnish each bowl with chopped chives and blossoms.
Don’t throw away those Beet Greens!
Those edible parts can be washed, cut and eaten. Sauté the stems and green tops in a little bit of oil and seasoning for a tasty vegetable side dish that tastes similar to kale. You can also cut the greens into smaller shreds and add them right to the salad. However, they do have a slightly bitter taste which can be offset with the sweetness of the beet bulbs and dressing. By saving and eating the greens, you’ll receive a rich fiber source and various vitamins and minerals!
1-2 bunches of beet greens
1 onion sliced not diced
1 tablespoon Olive oil
1-2 tablespoons Balsamic vinegar
Heat pan up with olive oil. Sauté onions until nice and soft and brown add in your ribbon beet greens and cook to the doneness you like. Add the balsamic vinegar and cook it down a bit, when it looks ready to eat top with your chevre cheese. Serve as a side dish.
Spring Greens Quiche
2 cups milk or cream (the more cream the smoother)
3 whole eggs, or as many eggs as you can
¼ teaspoon salt
1 teaspoon chopped chives, onions or leeks
1 teaspoon Italian Spice Blend
6 mushrooms washed and sliced
Pinch of nutmeg
½ -1 cup cheese, Swiss (my kids don’t like Swiss so I use sharp Cheddar)
1-2 cups chopped spring greens-chard, spinach, or even a mix of the braising greens
Sautee is you are using onions or leeks and mushrooms until golden and soft. Layer the cooked vegetables on the bottom of the pie shell. Add your finely chopped greens. Cover the greens with a nice layer of cheese and other seasonings at this time. Beat together the eggs milk and spices. Once all ingredients are in shell, fill and cover all of your cheese with the blended egg and milk mixture into pie shell and bake for 45-60 minutes at 350. Check with a knife to see if it is set.
Two Crust 9” Pie Shell
When I came home from the 8th grade Home Economics class after failing at making a pie, my mom taught me to use this recipe, and it is almost a never fail recipe! It is easy.
¾ cups butter or shortening
2 ¼ cup flour (you can use 1-1/2 cups white flour and ½ cup whole wheat)
1 teaspoon salt
¼ cup water
Mix flour and salt in a bowl then remove 1/3 cup of flour. Cut the butter into the mixture until the flour is the size of small peas. With the removed 1/3-cup flour add the water to form a paste. Add the paste to your mixture. Mix and shape dough into a ball, if it feels too dry and crumbly get your hands wet and pat the ball. Cut the ball in half and roll out ¼” for a pie.
WAYS TO USE FRESH MINT
ADD MINT TO GREEK YOGURT WITH BERRIES
Berries and mint pair beautifully. Mix plain unsweetened Greek yogurt with berries and sprinkle with chopped fresh mint. De-lish.
MAKE YOUR OWN MINT TEA TO AID DIGESTION
Use 5-10 big leaves or more depending on how strong you want it. Tear the leaves and place in a mug, then muddle the leaves for a few seconds with the back of a wooden spoon. Pour very hot (not boiling) water over the leaves and let steep 5-10 minutes. You can remove the leaves or leave them in.
CHANGE UP YOUR PROTEIN SMOOTHIE
Add 3-4 fresh mint leaves to your chocolate protein smoothie for a delicious variety. Water, Chocolate Nutrimeal, flax seeds, and mint whipped up in the blender.
TRY STRAWBERRY, MINT & BASIL WITH BALSAMIC
This combo is DELICIOUS alone as a side or on top of mixed greens as a salad, or use it as a bruschetta topper with a whole grain baguette and goat cheese. The measurements are fluid, I’d say about 2 cups halved or quartered strawberries mixed with 10-20 leaves each of chopped mint and basil. 3-4 tablespoons of a high-quality aged balsamic will finish it perfectly.
MAKE A MINTY LIME FIZZLER
Muddle 5-8 mint leaves in the bottom of a glass. Add ice, a healthy squeeze of lime and club soda with a few drops of stevia to sweeten. Turn this into a low-sugar mojito by adding an ounce of white rum if you so please.
ADD MINT TO ANY SALAD FOR AN ELEVATED FLAVOR
You can also try mint in any one of these great salads:
Quinoa Tabouli With Parsley & Mint
Chopped Summer Kale Salad Recipe
Mediterranean Herb Quinoa Salad Recipe
JAZZ UP YOUR WATER
Add fresh mint to plain or sparkling water, or even freeze whole leaves in ice cubes to add beautiful color to your beverage.
MAKE MINT ICE CUBES
Freeze whole mint leaves into ice cubes for a tasty addition to your water. Place 2-3 small whole mint leaves into an ice cube tray. Add purified water and freeze. If you boil the water your ice cubes will be crystal clear; let it cool to room temp before adding it to your ice cube trays.