September 10, 2019

What’s in this Week’s VEGGIE BOX: Squash, Melon, Cherry Tomatoes, Tomatillos, Onions, Oregano, Long Beans and Shishito Peppers

What’s in your FLOWER BOUQUET: Globe Amaranth, Sunflowers, Marigolds, Zinnias, Celosia, & Cockscomb

What’s in your FRUIT BAG? Grapes, Ambrosia Melon, Peabody Plums and Figs





September 13-15!

"The Last Crop" The film about the Good Humus Farm will be shown on Sunday, 9/15

10:30 AM - 12:00 PM

 The Opera House 560 Main Street in Vacaville.


This Week on the Farm-

It was a big weekend for all of us, organizing my mom’s memorial in Santa Rosa, cooking food for 75 people, having a family and friends reunion with cousins from all over the US and then taking mom up to the Sierra for her final resting place. We are slowly returning to the farm mentally and physically this morning. The cool days make it easier to return, knowing that summer is on the down turn and we are sliding into the fall season. Hopefully this week’s recipe overload will keep you busy this week! We will take the next week to get back to normal and bring you a full newsletter then.

Have a great week~Annie



Pronounced [toh-MAH-tee-YO] A relative of the tomato and member of the nightshade (Solanaceae) family tomatillos provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas.

The fruits have a papery outer skin. Remove and discard the papery husks from the tomatillo, rinse, dry and use per your recipe. Tomatillos are not usually seeded prior to use. The tomatillo is actually used when it is still green. If the fruit is turning a light yellow this indicates that is ripe and past its prime for most uses. Tomatillos have a very tart flavor, not at all like a tomato. Purchased tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator. Although mostly the tomatillo is used cooked it can be eaten raw. It's commonly used in salsas as well as stews and sauces for meats. It is also made into jams and marmalades.


Avocado and Tomatillo Salsa

Makes about 3 cups

½ pound fresh Tomatillo husked rinsed and quartered

1 to 2 teaspoons chopped fresh jalapeno peppers, including seeds

¼ teaspoon salt

2 firm ripe small California avocados

¼ cup chopped onion

Puree Tomatillo and jalapeño with salt in a blender until smooth, and then transfer to a bow. Quarter pit and peel avocados and cut into ¼ inch dice. Add to Tomatillo puree and stir in onions.


P’tit Basque Grilled Cheese Sandwiches with Shishito Peppers

Simplistically addictive in their own right, we thought it seemed fitting to find a way to incorporate these peppers in a sandwich with similar characteristics. The trick was to pair them with a cheese that wouldn’t overwhelm the shishito’s delicate flavors. Our answer was P’tit Basque, a semi-soft French sheep’s milk cheese from the Pyrenees with a mildly pungent flavor that works as an enveloping background flavor to the pepper’s principal delightfulness, making for clean cheesy gooey flavorful fun.

  • Italian or Sourdough Batard Loaf (sliced)

  • P’tit Basque Cheese (thinly sliced)

  • Shishito Peppers*

  • Olive Oil

  • Salt & Pepper

  • Butter (room temperature)

Sauté the peppers in a frying pan over medium heat with a generous splash of olive oil. Cook until slightly charred on all sides. Remove from heat and generously season with salt and pepper. To create your sandwich, coat one side of two slices of bread with butter. Layer the interior (non-buttered side) of one slice with P’tit Basque, top with 4-5 Shishito peppers, top with more cheese, and cover with second slice. Reduce heat on frying pan to medium-low. Cook the cheese sandwich in the pan until each side is toasted and cheese has melted. Remove from heat, slice, and enjoy! By Jed Gray Recommended four peppers per sandwich


Zucchini –Basil Soup with Cheese Crouton

3 tablespoons olive oil

1 small onion, diced

3 cloves minced garlic

1 teaspoons lemon zest

2 lbs zucchini cut in large dice

Kosher salt and pepper

3 cups vegetable broth or water

½ cup loosely packed basil leaves

3 tablespoons sour cream

Lemon juice to taste

Sauté onion and garlic in olive oil, about 5 min. Add lemon zest and zucchini and sauté for about 2 min.  Season to taste with salt and pepper, then add broth/water and bring to boil.  Lower heat and simmer for about 10 min.  Stir in basil and remove from heat.  Puree using blender or stick blender.  Stir in sour cream.  Then lemon juice and salt and pepper to taste. Top with cheese crouton and serve.  Crouton is optional but adds a nice taste dimension!


Cheese Croutons

(These are really easy to make)

¾ cup Parmesan Cheese

1 tablespoons flour

Preheat oven to 350 degrees.  Whisk together cheese and flour.  Line baking sheet with parchment paper.  Using tablespoon, scoop cheese mixture and pour in a mound on parchment, about 6 or 7.  Bake 8-10 minutes.  Let cool. Recipe loosely adapted from San Francisco Chronicle


Spicy Stir-Fried Chinese Long Beans with Peanuts

1 1/2 lb Chinese long beans

1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)

2 teaspoons soy sauce 2 to 3 small fresh Thai chiles (to taste), finely chopped

1/2 teaspoon salt

1 1/2 tablespoons peanut oil

1 tablespoon chopped garlic

1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)

2 tablespoons fresh lime juice Garnish: lime wedges

Special Equipment a well-seasoned 14-inch flat-bottomed wok

Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, and then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces. Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste). Stir together soy sauce, chiles, and salt in a small bowl. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, and then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature. Cooks' notes: Beans can be boiled, drained, and patted dry 3 hours ahead. · If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. From Epicurious Makes 4 servings


Summer Fruit Salad

I searched the internet for a fruit salad recipe and really couldn’t find a fruit salad that was simple and good. So here is my recipe-it really is whatever is in the fruit bag-chop, mix and enjoy. No sugar syrup, no whip cream, but that would be good too, or of course ice cream makes it yummy too.

1 cantaloupe-whatever kind you have in the refrig-more if you have more

4-5 peaches peeled and sliced

3-4 plums chopped (don’t peel)

Figs if you have them-sliced

Bananas if you have them- or think you need them

Mint if you like chopped mint in your salad


Plum Salad with Lemon Ginger Dressing

1 teaspoons fresh grated ginger

2 tablespoons fresh lemon juice

3 tablespoons canola (or other light oil)

1 tablespoons honey

¼ teaspoons salt

Freshly cracked pepper

2 plums (about ½ lb. total)

1 bunch fresh parsley

¼ cup sliced almonds

2 cups cooked bulgur, quinoa, couscous, or rice (chilled)

Grate about one tsp of fresh ginger into a jar or small bowl. Add the lemon juice, salad oil, honey, salt, and some freshly cracked pepper. Shake the jar (or whisk) until the ingredients are combined. Let the dressing sit while you prepare the rest of the salad. Rinse the parsley well to remove any dirt or debris. Shake off as much water as possible. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a bowl. Thinly slice the plums and remove the sections from the pit. Add the plum slices and sliced almonds to the bowl with the parsley. Give the dressing a quick stir, then add it to the salad (start with half and add more as needed). Toss the salad until everything is coated in the dressing, then serve. Notes: If you are preparing your bulgur (or other grain) specifically for this salad, be sure to put it in the refrigerator or even the freezer to cool down before adding it to the salad. Recipe by Budget Bytes Prep time 20 minutes Serves: 3 (1 cup each)


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.