January 13, 2026
What’s in this Week’s VEGGIE BOX Lettuce, Beets, Oranges, Lemons, Parsley, Broccoli
Bread this week: Sourdough Baguette OR Whole Wheat your choice of one
Special Orders
Navel Oranges Meyer Lemons
5# ~ $10.00 5# ~ $12.00
10# ~ $20.00
30# ~ $48.00
If you would like some citrus please let us know by 5pm Sunday January 17 for a January 20 delivery
This week on the farm
Today you have a most special treat. Nolan and Zoe have written our first newsletter of 2026 and a little bit about our holiday vacation!! I am hoping that you get to hear a lot more form them this year!
Hi my name is Zoe and I am 7.5 years old.
My name is Nolan and I just turned 10!
We want to share with you about how it is to live on our farm, Good Humus Produce.
Right before Thanksgiving Auntie Ali and Uncle Eric welcomed a new baby into the family. His name is River and we like to call him Rivie. He is now 6 weeks old. He is big, strong and cute! His big Brother is almost 2. His name is Otis but we like to call him Oat the goat. Oat is so fun to play with, he loves our go-karts and comes running outside to meet us when he hears us drive up. He calls us Oie and Nowhen.
During our Holiday break we played with family at Christmas. Our favorite things were – lots of yummy food, setting up the tree at our house and at the farm, seeing Lane and Reid and Otis handing out the Christmas gifts as he said the names on the gifts – Nannie, PopPop, Ack (Z’s are hard to say!), ‘Cole, Nowhen, Oie, Momma, Papa, and Bear. It made us smile
We also made raviolis as a family and made our family calendar. Raviolis are so fun to make and yummy to eat! We took turns putting in the filling, sealing, rolling, putting them on the trays as PopPop oversaw us, made jokes and made us laugh. Papa rolled the dough with in the pasta roller with Nannie and Uncle Eric. We all sat around the table to eat, we lit candles and PopPop said a speech. And then I (Nolan) blew out the candles on my chocolate birthday cake my momma made.
We love living on a farm because we can ride our go-karts to the farm to help pack the CSA boxes for you. Sometimes we can’t be at the farm for CSA day because we
have our home school group, but we LOVE when we can be there to help, especially all summer! Living on a farm is very fun. We have a beautiful view of the hills, our farm and all the flowers in the spring. We love that we can see all our bee boxes from our upstairs too. We just don’t like when bees chase us. We love to pick and eat our carrots, kohlrabi and broccoli, we love to play outside with our friends, help papa build the shop, and to help momma make dinner and Nannie too! We hope you enjoy your CSA boxes. Have a great week! ~Nolan and Zoe from the Back10 at Good Humus
Roasted Broccoli with Meyer Lemon and Garlic
Source: cupofyum
1 pound broccoli crowns broken into florets
1 Meyer lemon thinly sliced (about ⅛-inch slices; use a mandoline slicer for the best results)
3 cloves garlic sliced
2 tablespoons olive oil
Coarsely ground salt and pepper to taste
Preheat oven to 400ºF. Toss all of the ingredients in a bowl. Transfer to a baking sheet that's been sprayed with additional oil or lined with parchment paper. Roast for 15-20 minutes, stirring after 10 minutes, until the broccoli is tender and just beginning to brown.
Beets with Butter and Parsley
Source: thymeforcooking
10oz cooked beets
2 tbs butter
1 tbs dried parsley
salt, pepper
Cut the beets into large, bite-size pieces.
Melt the butter in a small skillet over medium-low heat.
Add the beets and sauté gently until heated through, about 10 minutes. Stir in parsley, and sauté a minute longer.
Salt and pepper to taste and serve.
Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese
Source: Foodnetwork
3/4 cup walnut halves
Kosher salt or flaky sea salt
Freshly ground black pepper
1/3 cup sugar
2 tablespoons red wine vinegar
2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supreme
2 tablespoons Dijon mustard
1 to 2 tablespoons extra-virgin olive oil
2 large yellow endives, leaves separated
1 small head radicchio, leaves separated
3/4 cup blue cheese crumbles
10 to 12 sprigs flat-leaf parsley, stemmed
Preheat the oven to 350 degrees F. Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside. Spray a parchment paper-lined baking sheet with nonstick spray. In a large sauté pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt. To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning. Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.
Three-Cheese Beet Cappelletti With Meyer Lemon & Mint
Source: proportionalplate
For the beet purée & the pasta dough
1 large or 2 medium red beets
1 tablespoon extra-virgin olive oil
2 cups all-purpose flour
¼ cup semolina flour
2 eggs
⅓ cup beet purée
For the filling & for finishing
about 3 cups, or 1 large bunch flat-leaf parsley, leaves only
½ cup, or 1 large handful fresh mint, leaves only
1 cup whole milk ricotta
¼ cup mild goat cheese (optional)
¼ cup finely grated Pecorino Romano
1 to 2 Meyer lemons (see Author Notes)
2 tablespoons pine nuts
½ cup butter
1 handful fresh mint leaves and finely grated Pecorino, for garnish (optional)
1 pinch salt & pepper to taste
Roast the beets Preheat the oven to 400°F. Cut the stems and roots off of the beet(s) and coat in olive oil. Place the beet(s) cut-side down in a deep baking dish—a loaf tin works well—and add enough water to cover the bottom of the pan by ¼ inch. Cover with foil, prick a few holes in the top, and roast until the beets are very tender (a little overcooked is perfect!) and easily pierced with a knife, 45 minutes to 1 hour. Check the beet(s) halfway through; if the bottom of the baking dish looks very dry, add a bit more water. While the beets roast, make the filling. Make the filling Bring a small pot of water to a boil. Add the parsley and mint, and cook briefly until wilted and vibrant in color, about 20 seconds. Drain immediately and run the greens under cold water to stop the cooking. When the greens are cool, wring out as much water as possible and pat dry. Then roughly chop. Add the cheeses and greens to a food processor, as well as some finely grated zest from one of the Meyer lemons. Pulse to combine, then season to taste with salt, pepper, and a squeeze of Meyer lemon juice. Pulse again until thick and creamy. Transfer the filling to a bowl or piping bag and refrigerate until ready to use. The filling can be made up to two days in advance and kept in an air-tight container. Make the pasta dough When the beets are still warm but cool enough to handle, remove the skins with a paper towel—they should peel off easily—then roughly chop. Transfer the beets to a blender and purée until very smooth. (If needed, add just enough water so the blender will run smoothly.) Set aside 70 grams (⅓ cup) of the purée. Any leftovers can be frozen in an air-tight container and defrosted for future use. Make the pasta dough by hand according to the “well” method. Alternatively, add the flour(s), eggs, and beet purée to a food processor fitted with the steel blade. Pulse until the liquids are evenly distributed and beads of dough form. The mixture should come together easily when pressed. If it’s a little dry, add a teaspoon or two more purée. Transfer the dough to a flat, ideally wooden surface and knead for 5 to 10 minutes until smooth and firm. Wrap the dough tightly in plastic and allow it to rest at room temperature for 30 minutes (or up to an hour or two). Shape the cappelletti Line a baking sheet with semolina flour, cornmeal, or a dry dish towel and keep it nearby. Cut off a quarter of the dough and re-wrap the remainder immediately. If you have a pasta machine: Flatten the dough with the heel of your hand until it’s about ¼-inch thick. Set your pasta machine to its thickest setting and roll the dough through once—it will be tapered at the ends. Fold the ends into the center like an envelope so the width of the pasta sheet is similar in width to the pasta roller. Line up the widths and roll the dough through the thickest setting once more so the result is an even rectangle. Continue rolling the pasta sheet through the machine once on each progressive setting until you can see your hand through it but it’s still sturdy (a bit like leather), about setting 7 on a Marcato Atlas 150 manual roller or KitchenAid attachment. If the dough is at all sticky going through the machine, dust it with a light layer of ‘00’ or all-purpose flour on both sides. If you're rolling by hand: Roll the portion of dough with a rolling pin into as thin a sheet as possible—it’s a workout! While you’re aiming for about a millimeter thick, don’t stress and do the best you can. Once you have a long, thin sheet of pasta, lay it on a wooden surface and trim the ends of any uneven areas, then ball up the scraps and wrap them in plastic to rehydrate. If you don’t have a wooden surface, dust a little flour on the bottom of the pasta sheet and your countertop to prevent sticking. Using a 2½-inch cookie cutter or sturdy glass, cut as many circles as you can out of the pasta sheet. Ball up the scraps and add them to your wrapped pile. Spoon or pipe about a teaspoon of filling in the center of each circle, leaving a generous rim of dough around it. If the dough is dry, add a small amount of water with your finger to the edges of the circles. Fold each circle into a half-moon, meeting opposite curves first and then gently pressing out any air around the filling on each side. Once the filling is encased, go back over the edges with your fingers and press firmly to seal. Position the half-moon so the curved edge is facing downward. Then make a generous indentation in the center of the filling pocket with your finger (it’ll look like a smile). Bring the two points of the half-moon around in a circular motion toward the top, overlap them slightly, and pinch firmly to seal (see process images above). You should have a little gap in the center and the cappelletti should stand up on their own. Place each finished piece on the prepared baking sheet in a single layer. Repeat the process with the remaining dough. Note: To store the cappelletti for future use, freeze them on the baking sheet until mostly solid, about 25 minutes. Then transfer them to a freezer-safe container or bag—they’ll last for up to a couple of months. When you’re ready to cook them, boil straight from frozen. Finish the dish Bring a large pot of water to a boil. Peel 2 or 3 long strips of zest from one of the Meyer lemons using a vegetable peeler (make sure to avoid as much of the bitter white pith as you can). Then thinly slice each strip lengthwise into thin strands. Add the pine nuts to a dry skillet over medium-low heat. Stir constantly until they’re golden and fragrant, about 3 minutes—keep a close eye on them so they don’t burn! Add half of the thinly sliced lemon zest to the skillet and stir constantly for about 30 seconds. Then add the butter and stir until melted. If you’re using unsalted butter, add a pinch of salt, too. Remove from the heat. Salt the pasta water well, then add the cappelletti, making sure to dust off any semolina flour or cornmeal. Stir the pasta briefly so it doesn’t stick. Cook the cappelletti until tender, about 2 to 3 minutes, tasting for doneness. Some color will seep out during the boiling process, but they’ll still be very vibrant after the short cook time. (The longer the pasta cooks, the more the color will fade.) While the cappelletti cook, return the butter to medium heat. With a slotted spoon, transfer the cappelletti to the butter and toss gently to coat. Keeping the pan moving, cook the pasta in the butter for a minute to meld the flavors. Divide the pasta among plates. Drizzle with more of the butter sauce and top with the pine nuts, fresh mint leaves, a bit more of the thinly sliced lemon zest, and Pecorino cheese, if desired.