November 19, 2019
What’s in this Week’s VEGGIE BOX: Lettuce, Beets, Turnips, Butternut Squash, Rosemary, Arugula, and Spinach
What’s in your FRUIT BAG? Apples, Pomegranates, Meyer Lemons and Fuyu Persimmons
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 the drop host knows who forgot their box and can give you a call.
If you see CONT next to your name on the roster, it means we have not received payment from you
If next to your name it says E-MAIL, it means we gave you a call and have not heard from you, we would like to know your intensions-we did make you a box for this week only
Do we have your order correct? If not give us a call
Is your phone number correct? If not give us a call
Are you getting the newsletter via e-mail if not send us your address (firstname.lastname@example.org)
NEXT WEEK’S THANKSGIVING BOX: All CSA boxes will be delivered on Tuesday next week. Saturday members will be able to pick up their boxes
after 12 on Tuesday at your normal drop location. To help you plan for your Thanksgiving meal this is what we expect to have in next Tuesday’s box: Pie Pumpkin, Sage, Parsley, Potatoes, Broccoli, Sunchokes, Leeks and Lettuce. IF YOU DO NOT WANT YOUR THANKSGIVING BOX LET US KNOW AND WE WILL DONATE IT FOR YOU TO THE ESPARTO RISE INC PROGRAM (Rural Innovations in Social Economics)
SHARING A CSA BOX-We have had requests for sharing a box of veggies each quarter. If any you would be interested in sharing a box each week with another family let us know and we could connect you to those interested at your delivery location.
CSA DROP LOCATION UPDATES
THE POCKET DROP has been discontinued as there were only a few members picking up there. We are starting to contact the Camellia, Martin
Lutheran King, Alice Burney, Matsuyama, Genevieve Didion, Caroline Wenzel Schools. If you know families attending any of these schools it would be great if you could give us a shot out. We are going to send out a 6 week promotion and try to bring the Pocket drop back to life.
LAND PARK DROP will need a new location by next quarter as Susan Davidson and Denis Newfeld will be moving. If anyone is interested in offering
their porch for the Land Park location drop please contact us.
This Week on the Farm
Rogelio and Francisco and Alison have spent the last month doing battle with a magnificent stand of annual ryegrasses that have enjoyed a resurrection with the application of compost, water, and fences for deer exclusion. They are not at all deterred by the presence of a nice stand of lettuce or kale or beets, which being less vigorous, are soon overshadowed in their tidy rows. Looking out over about 2 acres of waving young grass seedlings was sobering even to Francisco and I who have seen some epic stands of weeds in our day. Luckily for us, we have spent our lives working with those weeds and, while we view them with chagrin knowing the work that lies ahead, it is all part of what we have done many times. And so in the last month generation after generation of grass seedlings have been tractored, rototilled, hoed and hand knifed to give air and life to the crops within. If only people ate grass! But that field has transformed from a sea of grass to very nice stands of broccoli, cauliflower, cabbage, lettuce, carrots, bok choy, chard, and cilantro. We have had to prioritize, losing some parts and starting over, and harvesting by weeding and thinning simultaneously. But we don’t really ever give up, and neither do the grasses, which mean we both survive and eventually declare a truce in hostilities, which is a very healthy split decision for this world in which all opposing forces must live and prosper.
While it means that I have a difficult time laying claim to being a good farmer in today’s world, I can still look over my weedpatch and marvel at the vitality of it. Because of the water that I apply and the compost that I apply, the full spectrum of weedy species are green and vigorous, though the grasses predominate. For twenty years this particular field lay fallow and wild, grazed by deer and turkeys and ground squirrels, living through floods and droughts and a wildfire, with several species of native and invasive annual grasses, legumes and others providing a resilient cover and habitat for the animals that used it for nesting, loafing, burrowing, hunting and grazing. Then we came along. Through an amazingly complex legal and financial structure that governs our affairs, my son Zachary and my daughter-in-law Nicole and Annie and I acquired the right to do as we pleased with this disturbed but still alive and evolving homeland to many. And because I cannot lay claim to being a good farmer, it is ok that that we farm a half at a time, leaving the other half to temporarily provide that essential cover and life to its longtime residents. For the same reason, and for the near future, while we will see an adaptation and evolution in the lives of this 10 acre parcel, we will also with all hopefulness see a continuous place of weedpatches among the crops, resting deer, soaring hawks and crows, nesting blackbirds and quail, burrowing gophers and ground squirrels, gliding snakes and scurrying beetles, and perhaps one day see a continuous lifeline of habitat for the larger predators that balance all these in the equation of life. Perhaps someday that lifeline will stretch from our Good Humus 20 acres across some intervening property and into this back 10 acres providing for the privacy, secretive freedom of movement, and insulating permanent cover for the earth so necessary to support the sustainable use of the portion that we humans require for our own survival. Thank you for supporting with your own decisions, all the amazing possibilities that the future holds for Good Humus Produce. Jeff
Toasted Turkey with Arugula & Brie Sandwiches
You may need a knife and fork to eat this sandwich.
Serve with a side of cranberry sauce and sweet potato chips. For a twist, try Cambozola cheese (a mixture of soft, rich Camembert and zingy Gorgonzola blue cheese) instead of Brie.
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly slice red onion
5 ounces of Brie Sliced
¼ teaspoon salt
¼ teaspoon pepper
½ cup trimmed arugula
Preheat broiler, arrange muffin halves, cut sides up on a baking sheet, Spread 1 teaspoon mustard over each of the 4 halves, and top each with ½ cup turkey and one fourth of the onions. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until the cheese melts and turkey is warm. Top turkey halves evenly with salt and pepper and arugula. Top each turkey half with 1 cheese muffin half, Yield 4 servings. From Cooking Light
Roasted Root Vegetables with Herbs)
1/3 cup plus 3 Tbsp extra virgin olive oil
½ tablespoons chopped fresh oregano
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh thyme
1 pounds each turnip, potatoes, carrots, and rutabagas, peeled and cut into 3/4-inch-thick
1 pound sized beets, washed, scrubbed
2 medium red onions, cut into 1 inch-thick wedges (before cutting into wedges, cut off top and peel each onion, then cut off roots, leaving root end intact)
Salt and pepper
3 tablespoons balsamic vinegar
Position 1 oven rack in top third and 1 oven rack in bottom third of oven and preheat to 425 degrees. Whisk 1/3 cup olive oil and chopped fresh herbs in large bowl. Add turnips, potatoes, carrots, rutabagas, and onions and toss to coat. Place the whole beets at one end of a sheet pan to keep them from discoloring the other vegetables, then divide remaining vegetables between prepared sheet pans. Sprinkle to taste with salt and pepper. Roast 50 minutes until easily pierced with a fork, turning once, about halfway through cooking. Remove sheet pans to cooling racks. Plunge beets into cold water, slipping skins off when they are cool enough to handle. Cut beets into 3/4-inch-thick pieces and place back on one of end cookie sheet with roasted vegetables. This can be done several hours in advance. Next, whisk balsamic vinegar with remaining 3 tablespoons oil and drizzle over roasted vegetables. Bake at 400 degrees until heated through. Serve immediately. Rhonda & Tony Gruska Monticello Bistro (serves 6-8)
Black Bean & Butternut Squash Burritos
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese*
4 tortillas wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Roast chopped butternut squash for 45 minutes or until tender. Cook brown rice. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sauté for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper. *Daiya is made from cassava and arrowroot and is known for its cheese-like consistency and melting properties. It contains no animal products or soy, lactose, wheat, barley, gluten or nuts. Daiya is sold in natural and conventional food stores.
Roasted Beets and Sautéed Beet Greens
"This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable."
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
Salt and pepper to taste
1 tablespoon red wine vinegar (optional)
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper. From Allrecipes.com 1/6/2014