Local Food and Farm Products 
Volume 6 Number 38 September 24, 2014

Please excuse the delay in getting this to you, as there were technical difficulties.

FIELD TRIP: Butte Mountain Farm, Jackson

Carolyn Boyd of Butte Mountain Farm is taking a little time off from the farm. Here is a letter from Carolyn to her farmers' market customers.


Hi All,

This weekend I will not be at any of the markets. Sorry to miss seeing you all, but I'm enjoying some time with family in NY. I will be back at the markets on Sept 27th and Sept 28th.

Today we toured the Culinary Institute of America. My sister's friend is a staff photographer and he was kind enough to show us around. Of course, we had to eat in one of their restaurants! Here are a couple of pictures!

See you all next week!




Mother Lode Harvest will have a booth at the Amador Cheer Flea Market at Amador High this Saturday, the 27th, from 8 am to 5 pm. We will mostly be there to promote MLH and tell people about what we are doing, but we will also be selling an eclectic mix of produce, non-perishable farm products, and flea market items.

If you are in the area, stop by and say hi, and bring a friend!

Banana Pepper Poppers

by Debra Ronca

from 5 Creative Ways to Use Banana Peppers at


You've probably had -- or at least seen -- jalapeno poppers at a local restaurant. A very popular appetizer, poppers are peppers split open, filled with cream cheese and deep fried. If you like poppers but don't like the spiciness of jalapenos, why not try some banana pepper poppers? You can get the yummy taste without the heat, and you can make them at home.

Wash the banana peppers and pat dry. Cut in half lengthwise and remove seeds. Fill each half with cream cheese. Here comes the good part. Wrap a small (about a third of a slice) piece of bacon around each pepper and stick a toothpick through to hold. Place them on a baking sheet and bake at 375 degrees until the bacon is crispy. Warning: These are addictive!

For variations on the theme, mix in shredded cheeses like parmesan, Gouda or Monterey Jack. Forgo the bacon altogether if you don't eat meat or don't like bacon. Or, top the cream cheese mixture with bread crumbs. Add salt, pepper, garlic powder, paprika -- whatever floats your boat.


Plum Soup


(serves 4)



1 pound plums, rinsed, pitted and quartered

1 lemon, rinsed and sliced thinly

4 cloves

2 tablespoons sugar mixed with 1 teaspoon cinnamon

1/2 cup crème fraîche, whipped

1/2 cup plain yogurt

1 TB flour


fresh mint



In a saucepan mix plums, lemon, cloves and sugar/cinnamon mixture and cover with water. Bring to a boil over medium heat, add whipped creme, yogurt and flour. While stirring (add water if necessary) bring to a boil again. Remove from heat. Refrigerate a few hours before serving cold. Decorate with fresh mint.


End of Summer Prune Plum Pie

by Sara Kate Gillingham at

makes one 10-inch pie


1 prepared pie crust

20-30 prune plums (about 2 pounds)

1/2 cup sugar

1/2 cup unbleached, all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon salt

2 tablespoons cold unsalted butter, sliced thin


Preheat oven to 425° F.

Roll out the crust and press it into a 10-inch pie plate. Add any flourishes to the lip and place in the refrigerator to chill.

Slice the plums in half and discard the pits.

Mix the dry ingredients together in a small bowl. Pierce the pie crust with a fork in several spots along the bottom. Sprinkle 1/4 cup of the dry ingredients evenly across the bottom of the crust. Layer the sliced plums around in a circle, lining the crust as evenly as possible. Sprinkle the remaining dry ingredients over the top of the plums. Carefully tap the pie plate on the counter to settle the flour mixture between the plums. Dot the top of the plums with the butter slices.

Bake for 10 minutes. Lower heat to 350° F and bake another 30-40 minutes, until fruit is bubbling and the crust is light golden brown. If, at any point, the crust begins to brown too deeply, shield it with a ring of foil.

Serve warm with a dollop of whipped cream, Crème Fraîche, or a scoop of ice cream. Or, serve the cold leftovers for breakfast.



Single Box

Tomatoes-- Sun Earth Energy

Squash-- Casa de la Pradera

Apples-- Humbug Creek Farm

French plums-- Mirabelle Vineyard and Orchard

Pears-- Humbug Creek Farm

Garlic-- Abbondanza

Greens-- Casa de la Pradera

Parsley-- Harmony Hill Farm


Family Box

Tomatoes-- Sun Earth Energy

Squash-- Casa de la Pradera

Seckel pears -- Mirabelle Vineyard and Orchard

Apples-- Humbug Creek Farm

French plums-- Mirabelle Vineyard and Orchard

Sweet banana peppers-- Harmony Hill Farm

Beans-- Harmony Hill Farm

Cucumbers-- Harmony Hill Farm

Lettuce-- Harmony Hill Farm

Thai basil-- Humbug Creek Farm

Shopping at
Harvest has local food and farm products available to order at
Orders received during that time can be picked up on Tuesdays between 10:30 am and noon, or 4:30 to 6:00 pm, at 1235 Jackson Gate Road in Jackson, behind Teresa's Restaurant. Payment may be made at pickup by cash or check made out to MotherLode Harvest.
New customers will need to register by using the "join" button on the website before they can shop. If you have any questions or problems with using the website, please contact our tech leader, Jo Ann, at, or 304-7654.
MLH has enacted our new membership policies. Customers will need to sign a customer agreement and pay membership dues before they are able to order subscriptions or order from the website. Customer members will be able to increase their participation in MLH. Sign up today!

Copyright © 2012 Mother Lode Harvest, All rights reserved.
Our mailing address is: P.O. Box 534 Amador City, CA 95601
Mother Lode Harvest is a non-profit membership association.