September 3, 2019

What’s in this Week’s VEGGIE BOX: Squash, Melon, Heirloom Tomatoes, Potatoes, Green Basil, 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 will be shown on Sunday, 9/15

10:30 AM - 12:00 PM

 The Opera House 560 Main Street in Vacaville.


This film festival will be a celebration of agriculture and art. Set in the agriculture town of Vacaville, California, the festival will feature films that have either agriculture or art as a central theme or a big part of the film.

The Opening Night “Meet the Filmmakers” party on Friday night takes place at La Borgata Winery & Distillery in Pleasants Valley. The event will be catered by La Borgata Italian Deli. The Saturday day screenings will begin at 10:00 AM and end at 5:00 PM with breaks in between and a longer break for lunch. Each screening will include a short, Q&A with the filmmakers (if in attendance.) The location for Saturday’s screenings will be posted on the festival’s website when announced.

On Saturday evening, the Ag & Art Film Festival teams up with Downtown Vacaville for a special free community screening of “Biggest Little Farm” in Andrews Park. The night will also include a “farmers market” where families will be able to meet some of their local farmers, peruse farmer & artisan booths, purchase food, and watch a family-friendly, agriculture-themed film under the stars. Beer & wine will also be available to purchase.

The Sunday day screenings will begin at 10:00 AM and end around 5:00 PM with breaks in between and longer break for lunch. Each screening will be followed by a short, Q&A with the filmmakers (if in attendance.) The location for Sunday's screenings will be posted on the festival’s website when announced.

Sunday evening there will be a mini-awards session followed by a Closing Night Party. The event location will be in Downtown Vacaville.





50% off SCREENINGS PASS (unlimited) ($30-regular price $60) 

Access to all festival screenings

DISCOUNT CODE: grazers19pass



50% off FESTIVAL SOIREE PASS (unlimited) ($75 - regular price $150) 

Access to all festival screenings, Opening Night Party, Closing Night Party

DISCOUNT CODE: grazers19pass



50% Individual Ticket (Limit 10) ($5 - regular price $10)

"SkyGrazers" ticket screening

DISCOUNT CODE: grazers19screening



This Week on the Farm- Just a short note for today.

We are preparing to have a Celebration of Life for my mom this coming weekend in Santa Rosa. Many of my cousins from around the country are coming and I feel like as my mom was the last of her sisters and brothers that our extended family will come together for, after this we will probably not get together again. So it is a memorial, but also a family reunion, which my mom would love. She was the one that would organize family reunions, keeping the family connected, keep up with new babies in the family, graduations, all of life’s events for her photo history albums. Who will keep us connected from here on out?

Ah so much, here-I looked in the family album my mom made-which are not just the era of our family, but she went back as far as she could and it goes back to my great great grandfather (there are about 10 or more albums). I found that the land that my great grandfather purchased in Santa Rosa was in 1870-that was 149 years ago! Now my brother and I own 3.5 acres that is left of the 150 original acres and are in the position make a decision to keep it or sell it. The ultimate dilemma that a family faces when our parents die. I have been seriously considering purchasing my brother’s half and taking ownership of the property. It is a crazy idea-Santa Rosa is a 2 hour drive from the farm; and the house is over 100 years old and does need repairs as old houses do. Yet, honestly, Jeff and I have been farming, thinking about this farm we run, working almost with blinders on with a drive to  make this farm successful, (not successful in the successful economic sense, but in a wholeness, sustainable, community connected, and yes, needing to have an economic sense farm). And as we come to a “retirement” age Jeff and I have not seen how we can cut back, slow down or shift gears, but with the idea of property in Santa Rosa if nothing else it provides a fork in the road; An opportunity to get away (not move) and bring that farm back to life. Yes we are dreaming of planting apples or some crops that we can’t produce here that would augment Good Humus, crops that are low maintenance, or would add to the Mama operation.

So as I plan this celebration of life for my mom, I am spending a lot of time thinking of her life, looking for photos of her through her life, connecting with world events to her life and planning to make her favorite food for the BBQ for our family and friends. There is so much going through my mind, all the past history of the place, all the memories that I have of her extended family getting together, gathered around the harvest and large meals, and yes, wishing that mom was here to do it with me so I could ask her the many questions that I forgot to ask when she was alive. As you can see there is much more to this, and in time I am sure you will get the rest of the story. Have a great Week~ Annie


Shishito Peppers

Shishito peppers are small and finger-ling sized, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the head of a lion (獅子, shishi), and in Japanese it is often abbreviated as shishitō. About one out of every ten peppers is spicy


To Prepare

Sautéed Shishito Peppers are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi (A Japanese Season with orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori). If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.


Red Noodle Beans with Sesame Seeds

1 1/2 pounds of Chinese Red Noodle Beans

1 tablespoon toasted Sesame seeds

2 teaspoons Tamari or Soy Sauce

1 jalapeño or 1/4 Habanero pepper (to taste), finely chopped

1/2 teaspoon salt

1 1/2 tablespoons sesame oil

2-3 cloves garlic, chopped

2 red onions (1/2 cup) cut into thin half moon slices),

2 tablespoons fresh lime juice (about 2 limes)

Garnish: lime wedges

Cook untrimmed beans in a 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. You can leave the beans long, but I recommend trimming them into 4 inch pieces for easier sautéing and eating. Stir together Tamari or Soy Sauce, chopped hot pepper, and salt in a small bowl. Heat wok or skillet over high heat. Add oil, swirling to coat wok or skillet. Add the onions and sauté for 5 minutes until golden brown. Add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add sesame seeds and stir-fry about 30 seconds more until all of mixture is golden. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove pan from heat, and then stir in Tamari Sauce mixture. Drizzle lime juice over the beans, season with salt, and then transfer to a bowl. Serve warm or at room temperature. Serves 4 as a side From Foxhollow Farm adapted, ever so slightly  from


Roasted Potato & Green Bean Salad

I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make.—Blair Lonergan, Rochelle, Virginia

6 medium red potatoes cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

1/4 pound fresh green beans, trimmed and halved2 tablespoons olive oil

8 bacon strips, cooked and crumbled


2 tablespoons cider vinegar

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm. YIELD: 7 servings.


Marinated Zucchini Salad
4-5 small zucchini, cut into half moon slices about 1/2 inch
1 can large pitted black olives, drained very well
1 jar marinated artichoke hearts, drained very well
1 red or green pepper chopped into pieces about same size as zucchini
1 red onion chopped into pieces about same size as zucchini
1 cup using your favorite Italian dressing
2 tablespoons of juice
1/4 cup grated Parmesan, Asiago, or Romano cheese
1 tablespoon fresh purple or green Basil
1 teaspoon dried oregano
additional 1/4 cup grated parmesan to sprinkle over salad just before serving
Steam zucchini until barely tender/crisp, about 3 minutes, then plunge into water with ice cubes to stop cooking, and drain very well. While zucchini is cooking open olives and artichoke hearts and drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.) Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid. Pour dressing over, just enough to cover veggies, and stir gently. (I usually only use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.) Marinate in refrigerator 4-8 hours. If you can turn it over once in a while to keep the vegetables covered with dressing that would be great, but it's not essential. Just before serving add a little additional parmesan cheese and reserved dressing. At the risk of sounding like a cheese snob, let me say that this is best with freshly grated cheese. I like to grate it on the large side of the grater for the final 1/4 cup and serve the salad with the grated cheese not mixed in. However if all you have is pre-grated parmesan, not to worry. It will still be yummy.