October 5th, 2021
What’s in this Week’s VEGGIE BOX: Apples, Green Acorn squash, Cherry Tomatoes, Rosemary, Cucumbers, summer Squash, Peppers (they should all be sweet, but the Italian ones there might be a spicy one, so wouldn’t hurt to taste check), tomatoes (good for sauce) and green beans
Bread this week: French Baguette OR Whole wheat, your choice of one
Don’t forget the meeting on Thursday!
Each county has a subbasin: https://www.yologroundwater.org/yolo-subbasin-land-use-change
HUNGRY HOLLOW GROUNDWATER MEETING
Thursday, October 7, 2021 6:00 PM - 7:30 PM
To learn more about and ask questions to someone who is living with this on the webinar with Max Stevenson here is the meeting link you can share:
Please join my meeting from your computer, tablet or Smartphone. https://global.gotomeeting.com/join/296046693
You can also dial in using your phone.
United States: +1 (669) 224-3412
Access Code: 296-046-693
PARTICIPATE IN THE OPEN COMMENT PERIOD FOR YOLO COUNTY.
The draft Groundwater Sustainability Plan for the Yolo Subbasin Groundwater Agency is available for a 60-day public commenting period, ending October 27.
It is very important that enough of us who will carry the burden of future impacts to tell YSGA so they know there is a problem in our area.
Please comment on the plan specifics-go to their survey: https://www.surveymonkey.com/r/KB7DXYV.
Share your personal experiences with your well water issues go to YSGA via email at: firstname.lastname@example.org
If you have concerns about future development go to YSGA via email at: email@example.com
If you support proposing a moratorium on further groundwater extraction for development of unirrigated lands, please let them know when you comment on their survey.
If you want an educational process to help us go into the future on how we each can participate in increasing groundwater recharge and decrease water usage-add that to your comments in the survey.
This week on the Farm
Some weeks on the farm are more lively than others. Sometimes it is hard to think of what might have happened that is worthwhile to mention. Other weeks are so full of things going on that it is hard to keep track of them all, much less figure out how to be coherent in the telling of it. This week is one of the latter. But before making a small attempt at conveying that, let’s just pause to look with gratitude on the end of a long hot, exhausting, summer. On our farm summer is, nine times out of ten, both the most lucrative and the most trying, emotionally and physically. Summer on the farm is really the six months of May through September. We race through spring planting in March and April to begin summer harvest in May in order to supplement and replace the last of the winter harvest. The summer fruit season starts in mid May with mulberries and then apricots. By the first of June we are well into summer mode as the starting time each day moves toward 6:00AM. In July we start to double up with ground preparation for the switch from summer to winter crop plantings which we start in earnest in the middle of August. From the middle of August to the end of September is the crescendo of peak summer harvest coupled with the strict regimen of planting for fall harvest.
So there is nothing quite as sweet in the farm year as the first days of cooler temperatures and shorter hours of sunlight that signal the continual tilt of the earth’s axis that brings on the true fall season.
But the mountains that we all move in the course of our lives also have their unpredictable seasons, and so although we pause in these wonderful first days of October to give gratitude for the oncoming beauty and quiet of the fall, we still find ourselves in a week full of mountains. As Claire has included, we must give of ourselves to the ongoing crisis that California suffers from and each of us contributes to, in the abuse of our spectacular water resources. Additionally, in the normal course of human events, an insurance company will decide to no longer supply liability insurance to CSA farms, and the scramble for a new policy has begun for us. We all know the anxiety and work involved in dealing on short notice with such issues, and we must go through it, as a modern farm cannot operate legally without liability insurance. So this week we do our research, we prudently give the farm a visual facelift and, with an admirable show of resolve from the younger generation, we go to work on that mountain. The farm looks a little better, we enjoy the contact with CSA farm friends who also deal with the issue, and talk about it, and guess what? It will pass and we might end up with an additional source of gratitude for the amazing happenings of our life. That’s the week, let’s make it a great one ~ Jeff
Quinoa Apple Cheddar Soup
Source: Wendy polisi
1 onion chopped fine
1 large apple peeled and chopped
1 ½ cups cooked quinoa
3 ½ cups chicken broth or vegetable
1 cup unsweetened apple juice
½ teaspoon dried thyme
¼ teaspoon crushed red pepper
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
8 ounces cheddar cheese or Daiya
3 slices gluten free bread
1 tablespoon dijon mustard
Spray a large pot with olive oil and add onion and apple. Cook until the apple is soft, about 8 to 10 minutes. Add quinoa, broth, apple juice, thyme, crushed red pepper, salt and pepper and bring to a simmer. Cover and cook for 10 minutes. Add all but ¼ cup of the cheese and cook over low until melted. Allow to cool slightly then working in batches, puree in a blender. Meanwhile, preheat the broiler. Spread mustard on bread and top with remaining cheese. Cook until cheese is melted and then cut into 1” squares. Ladle soup into bowls and then top with croutons and chives.
Sweet Roasted Rosemary Acorn Squash Wedges
2 acorn squash
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder
Preheat the oven to 400 degrees F. Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt. Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash. Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes. Serve in the baking dish, drizzling more sauce at the end.
Zucchini Noodles with Chicken, Cilantro and Lime
Souce: Ifoodreal and Olena Osipov
3 large zucchini
1.5 lbs boneless & skinless chicken breasts cut into 1" pieces
1/2 tsp cumin
2 tsp any small hot pepper/jalapeño or to taste seeded and minced (leave seeds in for very hot version)
1 medium or 1/2 large lime juice of
3/4 cup cilantro chopped
Using a spiralizer, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles. Preheat large ceramic non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.
Smoky Apple Sage Chickpea Veggie Burgers
1-14 oz. can (1 ¾ cups) cooked chickpeas, drained and rinsed
1 cup panko breadcrumbs
¼ cup chickpea flour
1 small onion, quartered
2 garlic cloves, minced
3 tbsp. soy sauce
2 tbsp. apple cider vinegar
1 tbsp. smoked paprika
2 tsp. rubbed sage
1 tsp. dried thyme
1 tsp. black pepper
1 medium apple, peeled and shredded
1 tbsp. olive oil
6 burger buns, bagels or English muffins,
fresh greens, such as baby spinach or arugula
Place chickpeas, panko, chickpea flour, onion, garlic, soy sauce, cider vinegar, smoked paprika, rubbed sage, thyme, and black pepper into food processor bowl. Pulse until ingredients are well-mixed. Add shredded apple and pulse again just until mixed. Transfer mixture to sealed container and chill 1 hour or overnight. Preheat oven to 400° and line a baking sheet with parchment. Shape the chickpea mixture into 6 patties. Brush tops and bottoms with olive oil. Bake 30 minutes, flipping about halfway through. Stuff into buns, bagels or English muffins and top with toppings of choice.
Fresh Tomato Sauce
¼ cup olive oil
6 tomatoes, chopped
3 onions, minced
3 bell peppers, (or other sweet pepper) minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste
In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste. Mix ingredients well; cover and simmer for 30 minutes. Serve.
Green Beans Fry
Source: Pooja Thakur
250 grams Green beans
1/4 teaspoon Asafoetida (hing)
1/2 teaspoon Cumin seeds
1 Green Chili, finely chopped
1 teaspoon Red Chili powder
1/2 teaspoon Turmeric powder
1 teaspoon Coriander Powder
Oil, as required
Salt, as required
To prepare Green Beans Fry Recipe, clean the beans and chop them finely. Heat oil in a heavy bottomed pan and add hing and cumin seeds. Sauté it for 15 to 20 seconds. After 15 to 20 seconds, add green chilies and beans. Add salt and turmeric powder and let it cook for 3 to 5 minutes. After 3 to 5 minutes, add in the red chili powder and coriander powder. Cover the lid and cook it till the beans become soft and cooked. Keep stirring in between so that the beans don't get burned. Once done, switch off the stove and the Green Beans Fry Recipe is ready to serve with boiled/steamed rice and Mixed Vegetable Sambar to make a wholesome meal.