September 24, 2019
What’s in this Week’s VEGGIE BOX: Basil, Long Beans, Squash, Green Peppers, Cherry Tomatoes, Garlic, Potatoes, and Eggplant
What’s in your FLOWER BOUQUET: Globe Amaranth, Sunflowers, Marigolds, Zinnias, Celosia, & Cockscomb
What’s in your FRUIT BAG? Watermelon, Raisins, Figs and Pomegranates
The Hoes Down is only 2 weeks away, Good Humus will all be working at the Hoes Down we would love it if you came found us to say hello.
Ali will be in the Wreath room in the morning, and will join Annie for wreath classes at 1 and 3, Annie will do the last shift in the wreath room until 7pm
Ali and Zach & Jeff will all be grilling in the evening
Claire will be all over the festival making sure that the day is going smoothly.
Make sure to check out our Farmers Market Booth too!
We hope that you join us in this Northern California unique farm event.
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This Week on the Farm
Good Morning Supporters of Good Humus, my mom decided that she needed a break from the newsletter and so you’re once again stuck with me, Claire, your office liaison and email communicator. As some of you may know, I’m a flow of consciousness writer and sometimes my emotions and thoughts take a turn in the middle, but I hope you can stick with me, and your regular scheduled writer will be back next week.
It’s a weird time here at Good Humus, it’s almost October, and fall, the weather is cooling down (we are wearing jackets in the morning!) and the days are getting shorter, this makes our bodies believe that the work is slowing down. When we wake up for work in the morning and it’s still dark outside I have to convince my body that, no, indeed it is time to wake up. It protests, and my eyes try to close on me, my mind makes me think I am getting out of bed, but my body laughs at me as I turn over and snooze my alarm. This goes on for way too long, but once I finally coordinate my mind and body (my eyes won’t catch up until well past noon) it’s off to work. Where I learn that even though those days are shorter, the leaves are turning, and the breeze is cool, the work is in fact not slowing down. There is still planting to be done, orders to be filled and the future to predict.
I sit at the computer, responding to my daily emails, and inquiries and my body protests, complaining, letting me know that even though the work is there, it is time in fact to slow down. I think a lot of us here on the farm (probably not my dad since he as you may know, is superman) are on adrenaline throughout the summer, not letting our bodies catch up and recover from the work we are doing. So when we get that first hint of fall, it all catches up with us. The aches and pains that we ignored (or tried to) during the sprint, the lack of sleep, the long days, the mishaps and missteps. It all catches up to us and our bodies tell us to step back, recover, rest and look its fall, the perfect time for it. But oh no, it’s not over yet, we push, we persevere, ignoring the tricks our mind and body play on us and push that last month and a half, until finally we can slow down, we can relax and know that we have done what we can and now it’s all up to Mother Nature.
The Hoes Down is our milestone; it means that we are almost there. Usually after the Hoes Down we take the week off, and that’s when work slows, fall comes and we get to sleep in an extra 30 minutes every day.
Whenever asked what my favorite season is, I always say winter (hello tangent). I always give my reasoning as it being cool, and who doesn’t love cozying up to the fire and grabbing a book and glass of wine? But I think I love this season because it was when I saw my parents slow down, take a breath and have the ability to enjoy what they have accomplished. My favorite memories are of us reading by the wood stove during rain storms, listening to the pitter-patter of rain on our (usually hot) tin roof, seeing the glow of the fire dancing on the faces of my family, and having an overwhelming sense of security and peace. That’s what I look forward to, and even though we no longer have a wood stove and all live in different places, winter still give me that feeling. It still lets me know, that in our different locations, my parents are sitting there, relaxing and reading a book.
But, it is not yet time for that, so we tell our bodies that “We will not go quietly into the night! We will not vanish without a fight! We're going to work on! We're going to survive! Today, we celebrate…just another work day. So I’ll keep my alarm button on, the coffee made and my jacket handy. And when you see me at the Hoes Down (which I highly recommend you go to) on my last shot of adrenaline, give me a reminder that its almost over, that soon I will be able to give in and not feel guilty about hitting my snooze button, at least for another 30 minutes.
Have a great day, and stay awake out there~Claire
Grilled Eggplant Sandwich with Grilled Sweet Peppers and Basil
2 large eggplant-sliced crosswise a scant ½ inch thick
Olive oil as needed
3-4 good size sweet peppers of any type and any color
Seeded and cut lengthwise into 2 inch wide strips
4 soft bread rolls, split
1 cup fresh basil leaves
Prepare a medium hot fire in a wood or charcoal grill or preheat a gas grill to medium high. Brush both sides of each eggplant slice with olive oil and then sprinkle both sides lightly with salt. Place the slices on the grill directly over the fire and cook until golden brown on the first side, about 5 minutes. Turn and cook on the second side until golden brown and tender, about 5 minutes longer. Transfer to a platter. In a bowl, toss the sweet peppers with about 2 tablespoons olive oil and coat evenly. Add a little slat and toss again. Transfer the pepper strips to a metal grill pan or basket, place directly over the fire and cook stirring often if using a grill pan or turning often if using a basket, until lightly browned, about 10 minutes. Transfer to the platter with the eggplant. Just before the peppers come off the grill, brush the cut sides of the rolls with olive oil and grill, oiled side down, just until golden about 1 minute. Transfer the rolls, cut sides up, to a work space. To assemble each sandwich, spread the cut sides of each roll with the aioli. Place 2-3 eggplant slices on the bottom half of each roll, followed by several pepper strips and several basil leaves. Close the sandwiches with the roll tops and then cut in half if you like. Arrange the sandwiches on a platter and serve right away. Makes 4 sandwiches. From The Davis Farmers Market Cookbook
Aioli is like mayonnaise but with garlic- great with grilled vegetables or on your sandwich
Makes about 2 cups
½ cup coarsely chopped very fresh garlic at room temperature
2 teaspoons coarse sea salt
2 cups olive oil at room temperature
Blend ¼ cup garlic, 1 teaspoon salt and 2 tablespoons oil in a blender on high speed until smooth and creamy. About 2 minutes, then transfer to mortar. Add ¾ cup plus 2 teaspoon oil very slowly 1-2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. Aioli will separate if oil is added too quickly. Transfer to a bowl, make second batch with remaining ingredients.
Classic Thai Basil Chicken Stir-Fry (Gai Pad Grapow)
If you've enjoyed Thai Basil Chicken at your local Thai/Asian restaurants and eateries, try this wonderful homemade recipe! Once all your fresh ingredients are ready, this dish cooks up in just minutes. Basil chicken is one of the most popular Thai dishes, both in Thailand and here in North America, offering spicy flavors that mingle beautifully with the fresh taste of savory basil. There are two key ingredients in this dish you mustn't skip: the fresh basil, of course, and Golden Mountain Sauce. This sauce is often considered a 'secret Thai ingredient', but it's normally available at all Asian food stores that sell Thai ingredients - look for it next to the fish sauce. It's the combination of this sauce with the basil that truly make this dish sing. ENJOY!
3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
3 tablespoon white wine OR white cooking wine
2 small bell peppers: red and yellow, sliced
1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
3 green onions, sliced
1/2 compressed cup Thai basil, OR substitute sweet basil
2-3 tablespoon vegetable oil
3 tablespoon oyster sauce (I like Thai Maekrua brand oyster sauce)
tablespoon Golden Mountain Sauce (depending on desired saltiness)
1 tablespoon fish sauce
1 tablespoon. lime juice
2 tablespoon brown sugar
Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes). Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is). Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking. Taste-test Tip: note that this classic Thai dish is meant to be salty-spicy, with the zesty flavor of the basil coming through. It is definitely supposed to veer on the salty side, which is then balanced out when you eat it with plain steam rice. If you still find it too salty for your taste, add more lime juice. If not salty or flavorful enough, add more golden mountain sauce and/or fish sauce. Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil. ENJOY! Yield: SERVES 4 (with rice) recipe by Brian MacDonald
Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.
3 cups finely diced seedless watermelon; (about 2 1/4 pounds with the rind) (see Tip)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper. 8 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 20 minutes From EatingWell: August/September 2005