October 12th, 2021

What’s in this Week’s VEGGIE BOX: Green Cabbage, Green Acorn Squash, Summer Squash, parsley, Pomegranates, Turnips and Garlic

 

Bread this week: Walnut OR Rosemary Focaccia, your choice of one

 

TAKING ACTION

                    Over the last 10 months, through all the newsletters and conversations, many of you have asked how you can help. We are now in a place where we have an answer to that question. We have 2 weeks left to make comments, and impact the SGMA plan for our region, and we are asking for your help to amplify our voice. 

 

We feel it is very important for the future of Good humus to tell YSGA (Yolo Subbasin Groundwater Agency) that we are concerned with the use of our groundwater.  

Please make comments on their survey: https://www.surveymonkey.com/r/KB7DXYV.

 

  • Accountability of our groundwater usage-We are suggesting a moratorium on further groundwater extraction for development on what have been historically non-irrigated lands until there is an understanding of groundwater sustainability in the Dunnigan hills and other “special concern” areas.

 

  • Accountability by our community- To move forward in the change of climate we suggest an active informative educational process to help agricultural landowners and urban dwellers how to go into the future on how we each can participate in decreasing water usage together.

 

MAKE COMMENTS TO YOLO COUNTY SUPERVIORS

Yolo County Supervisors
 

Oscar Villegas

Phone (916) 375-6440

Email: oscar.villegas@yolocounty.org

 

 

Gary Sandy

Phone 530-666-8621
     Email: gary.sandy@yolocounty.org

 

Jim Provenza

Phone 530-757-5554

Email: jim.provenza@yolocounty.org

 

Angel Barajas

Phone: (530) 666-8627

Email: Angel.Barajas@yolocounty.org

 

 

Don Saylor

Email: don.saylor@yolocounty.org

 

 There is an eye opening read

The Well Fixer talking about Present day San Joaquin County and what they are facing due to over extraction of groundwater

This is an article taken from the Atlantic https://www.theatlantic.com/politics/archive/2021/08/well-fixers-story-california-drought/619753/

 

Is this our future?

 

Once again, thank you for your commitment to our family and farm, and your steady support throughout the past 30 years. We appreciate all that you have to contribute. ~Annie

 

 

 

This week on the Farm

 

The water situation has taken over the conversation here at Good Humus, and in the newsletters, but I wanted to take a moment to wish Jeff & Annie Main a happy Anniversary. They just celebrated their 46th anniversary on October 11th. They were able to take some time away from work to have a candlelit dinner to celebrate in a quiet relaxing way. We will ask them their marriage advice and get back to you.

~ Claire

 

Vegetarian Stuffed Acorn Squash

Source: Cookie & kate

 

2 medium acorn squash

2 tablespoons extra-virgin olive oil, divided

½ teaspoon fine sea salt, divided

½ cup quinoa, rinsed

1 cup water

¼ cup dried cranberries

¼ cup raw pepitas (hulled pumpkin seeds)

¼ cup chopped green onion

¼ cup chopped fresh flat-leaf parsley, plus 1 tblsp for garnish

1 clove garlic, pressed or minced

1 tablespoon lemon juice

¾ cup grated Parmesan cheese

½ cup crumbled goat cheese or feta

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.

Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

 

Healing Cabbage Soup

Source:Allrecipes

 

3 tablespoons olive oil 

½ onion, chopped 

2 cloves garlic, chopped

2 quarts water

4 teaspoons chicken bouillon granules

1 teaspoon salt, or to taste

½ teaspoon black pepper, or to taste

½ head cabbage, cored and coarsely chopped

1 (14.5 ounce) can stewed tomatoes, drained and diced

In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.

Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often

 

Pomegranate Cosmo!

Source: A couple cooks

 

1 ½ ounces (3 tablespoons) 100% pomegranate juice

1 ½ ounce (3 tablespoons) vodka

½ ounce (1 tablespoon) Cointreau

½ ounce (1 tablespoon) lemon juice

1 teaspoon simple syrup or maple syrup, plus more to taste

For the garnish: Orange twist or lemon twist

Place the pomegranate juice, vodka, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a martini glass. Garnish with an orange twist or lemon twist if desired.

 

CHEESY ZUCCHINI WITH GARLIC AND PARSLEY

Source: Kalyn’s kitchen

 

3 medium zucchini, cut into 1/2 inch thick slices

2 T olive oil

2 T minced garlic

 sea salt to taste

1/2 cup chopped flat parsley

 3 T coarsely grated Parmesan cheese

 1/2 cup grated Mozzarella cheese

Cut both ends off the zucchini, then cut into 1/2 inch thick slices (if zucchini are larger, cut in half or fourths lengthwise, then slice.

Heat a non-stick pan over medium heat , heat the olive oil in a large frying pan with a lid; Add minced garlic and cook about 1 minute, or until you start to smell garlic. Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice. After 4-5 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated. Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add Parmesan and cook until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

 

Miso Roasted Japanese Turnips

Source: foolproofliving

 

2 pounds of Japanese turnips rinsed* and cut in half – green parts reserved

3 tablespoons white miso paste divided

3 tablespoons olive oil divided

coarse sea salt

freshly ground black pepper

Pre-heat the oven to 425 F degrees. Line a baking sheet with parchment paper. Set aside. Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl. Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture. Place in the oven and bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper. Taste for seasoning and add in some salt if necessary. Meanwhile, rinse the green leaves and give them a rough chop. Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary. Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.

Serve immediately.