May 5, 2020

HAPPY CINCO dE MAYO!!!

 

 

What’s in this Week’s Veggie Box? Mulberries, Snap peas, Green Garlic, Collards, Kale and Lettuce

 

 

NO DELIVERIES:

Tuesday May 19

Saturday May 23

 

SUMMER QUARTER

Begins May 26

Payment is due May 19

 

CANCELLED EVENTS:

Hats & High Tea

Mothers Day Garden Tour

 

This Week on the Farm 

What would you do in our shoes?  We have been in a quandary, have gone round and round, and have finally come to a decision….

This last month has been an ongoing question as to how do we incorporate more CSA members to our weekly deliveries. People are looking to their local farms to provide them with fresh and healthy food. We are glad that people are not only supporting their local farms, but also taking care and staying healthy during this time.  A month ago we had a waiting list of 50 interested folks that wanted to join our weekly veggie delivery program.  From that list we added 40 new members with the idea of expanding to meet their needs. 

               We currently have another 50 person waiting list.  We are doing our best to accommodate the increased interest, but at the same time we need to make sure that we do not take on more than we can handle. We are a small farm with limited labor, limited time and a lot to juggle each day.. We feel that during a time like this, it is important to be able to help and provide for the people that are in need, however there is a concern, really an unknown to us, as to how many more members we can handle and how much we would be stretching our vegetables our fruit and ourselves too thin.

 As I said above we have a waiting list of 50 families that are still interested, have been waiting. Claire has spent long hours to keep current in answer to the emails requesting to join our membership, which has been a microcosm of these difficult times. One lady said “I’m old lady that needs help, please let me join your CSA”. How do we respond to that? These are heart wrenching times.

What is happening with the increase in numbers is that our crew is spending more time harvesting, washing and packing, and less time doing field work such as weeding, planting and maintenance that is also needed. The past two weeks on Thursdays when we don’t have many orders to fill Jeff, Claire, Ali and I have been out till dark transplanting tomatoes, peppers, eggplant and parsley, because we can’t get to it during the regular work hours. We have had many family discussions looking at the option for this Summer quarter:  Can we accommodate more veggie boxes and continue the fruit share?  Should we combine the fruit and veggie together, increase the price and remove the fruit only options? Should we continue the veggies share as usual with a bit of fruit and no fruit option at all??? How much will the van hold, or how many vehicles will we need to make deliveries? When we depend on other farms for supplemental fruit to make a diverse consistent fruit bag will they have extra fruit (as their CSA memberships have skyrocketed too)?

All this is pretty unprecedented and rapid.  What we decided subsequent to sending  out the summer renewal form last week is that we can’t continue as norm, that we have to make a change in what we are doing so we are able to provide for more families, and also make sure that we have enough produce for everyone. We understand that this may come as a disappointment to some, and we hope that you are able to support this decision, knowing that it will not be permanent and we are doing it to be able to provide for more members of the community in these difficult times.  We still want to offer extra fruit to those who want it, so see below:

 

NO FRUIT SHARES for SUMMER QUARTER

We will evaluate this decision again for fall quarter to see if numbers stay up, and how we as a farm have survived this change.

special fruit orders by the case

However, for the fruit lovers out there, we will be offering in bulk the fruit we have in season. When we have large quantities such as apricots, plums, figs, peaches, mulberries we will take orders if you would like to purchase more.

 

Please bear with us as we navigate all this together.. Some of you have already sent in a fruit payment.  There are three options that you can choose from to accommodate this change:

  1. We can refund it to you

  2. You can use it as a credit for next quarter

  3. You can use it as a credit to purchase fruit during the quarter]

 

If you have sent in a fruit payment, let Claire know what you would like to do with the credit.

 

Thank you again for your support, and understanding during these strange times. Have a great week

~Annie Main Good Humus Produce

Green Garlic Scrambled Egg Toasts

1 stalk green garlic for every 3 eggs

Butter

Milk or cream

Wheat bread

Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster. Sauté green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. The longer it takes, the better it'll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size. Recipe by Martin Bournhonesque

 

Collards with Potatoes

2 bunches collard greens or a mixture of collards & Kale

Sea salt and freshly ground pepper

3 medium potatoes scrubbed and coarsely diced

3-4 strips of bacon cut into small pieces: optional

2 tablespoons peanut or olive oil

½ onions finely chopped

2 garlic cloves finely chopped

Good pinch of red pepper flakes

Hot pepper sauce or vinegar for the table

Strip the collard leaves from the stem and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7-10 minutes. Meanwhile cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it is hot, add the onion. Cook over medium heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It is messy looking this way but especially good. Season with pepper sauce or vinegar.

 

Kale and Farro Salad with Feta

Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.

1 cup farro or wheat berries

2 cups packed torn kale leaves

1/4 red onion, finely diced (about 1/4 cup)

1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving

Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1/4 cup crumbled feta, preferably French

Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, and then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely. Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

 

Ideas for Mulberries:

MULBERRY COBBLER. 1 cup of baking flour (I use Pamela’s baking mix it’s gluten free. You can use self rising flour), 1 cup organic sugar, 3/4 cup milk (I use raw), 2 teaspoons vanilla and 1 stick of butter. Melt butter in bottom of baking dish. Mix flour, sugar, milk and vanilla together then spread on top of melted butter. Mix 2 cups of mulberries in 1/3 cup of sugar- heat to melt sugar.  Pour on top of flour mixture in baking dish. Bake for 35-40 minutes in 375 oven–or until done (won’t wiggle when you shake it). Serve with homemade ice cream! Eat on front porch with family and friends. This is truly delicious

MULBERRY PANCAKES. Use my pancake recipe, add mulberries to the mix and top with whipped cream and berries on top. YUMMMMY !

MULBERRY SMOOTHIE. 1 cup of yogurt, 1/3 cup crushed or juiced mulberries, 1 tablespoon coconut oil, 1 teaspoons raw honey and 1/2 teaspoons organic vanilla- you can add nuts or flax seeds if you eat with a spoon.

OATMEAL WITH MULBERRIES. After my oatmeal is ready I add butter, honey, raw milk and a handful of frozen mulberries to the top. YUM!

SALAD and pour fresh or dehydrated mulberries on top.

HOMEMADE MULBERRY ICE CREAM. I use 4 cups of raw milk, 1 cup organic sugar, 5 organic and free range egg yolks and 2 teaspoons vanilla. Mix all and let sit in fridge for an hour or so. Pour into ice cream maker–use your directions for how long to process. Mine takes 25 minutes. In the last five minutes I add 1/2 cup of crushed mulberries. When I serve the ice cream I add more berries to top!

MULBERRY MUFFINS. Use your favorite recipe and substitute mulberries for any fruit called for in recipe.

 

Oregano Corn Bread

2 teaspoons butter, softened for the pan

¼ teaspoon Baking soda

1 tablespoon sugar

2 large eggs

1/4 cup fine chopped green onions

1 cup flour

1 teaspoon salt

1 cup buttermilk

2 tablespoons fresh chopped oregano

4 tablespoons unsalted butter-melted

1 ½ teaspoon baking powder

¾ cup cornmeal

Preheat oven to 425 degrees. Butter an 8 inch square baking pan. Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Stir in the cornmeal and sugar. In a separate bowl, whisk together the buttermilk and eggs. Pour the liquid into the dry ingredients and stir just until all the ingredients are moistened. Stir in the oregano, green onions and melted butter. Pour the mixture into the prepared pan. Bake until the cornbread is lightly browned and pulls away from the sides of the pan, about 25 minutes. Cool slightly in the pan before cutting and serving. Makes 9 servings.