Local Food and Farm Products 
Volume 7 Number 41   October 13, 2015


CalaverasGROWN is helping our community deal with potential erosion problems in burned areas. Many thanks to them for this important work! See details below.

FOR THOSE IMPACTED BY THE BUTTE FIRE: CalaverasGROWN Community and Forest Recovery Program has one truckload of Certified Weed Free Rice Straw available now, free of charge for your immediate use on erosion control in Mokelumne Hill at the Equestrian Center on Lafayette St. and in Mountain Ranch at Central Fire Station #1 on Jesus Maria Rd. Please take what you can use now and leave the rest for our neighbors.

If you have the ability to contribute please do so at so we can keep this straw coming.

Erosion Control Instructions:


And more from the CalaverasGROWN Butte Fire Swap Facebook page:

The Paloma Pollinators crew is volunteering time on Thursdays to help people in the burn zone. We are available between 9 am and 5 pm with 5 people. Here are some of the things we can do:

-get your well running - we even have some $ for materials from CalaverasGROWN

-get your booster pump, irrigation system, or domestic water operational

-contour felling of trees for erosion control

-debris catchers using burnt logs in drainages

-sifting rubble


We are an organized and skilled group. We will bring lunch for ourselves and for you, made with food from our farm. Please let us know how and where we can help you either by commenting on this post or sending a message to Sean Kriletich.

We are now booked for this Thursday with well repair and erosion control work. If you or someone you know needs help next Thursday from 9 am to 5 pm please let me know by calling 498-8081 or messaging Sean Kriletich.


Tomato and Sweet Pepper Salad

from Mariquita Farm at

adapted from The Vegetable Market Cookbook by Robert Budwig

3 sweet peppers

4 ripe tomatoes

1/4 preserved lemon (or 2 teaspoons grated zest with some of the lemon's juice)

2 cloves garlic peeled and crushed pinch sweet paprika

1/2 teaspoon ground cumin

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon salt

1/2 t black pepper

Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.


Roasted Eggplant Ragu and Tapenade

from Clagett Farm CSA Recipes Fall 2006 at

Recipe from “Cook For Life Balance” by Rita Calvert

Makes about 3 cups

This dish can be served warm or at room temperature and employed for many purposes. As an hors d’oeuvre, it marries well with a salty cheese such as goat cheese, Manchego or Feta. It is a perfect accompaniment to lamb, poultry or sausages. Try it topping potatoes, noodles or rice or simply dip-in with some crisp bread.

3 cups sliced eggplant rounds (no need to peel)

1 large sweet onion, cut in chunks

olive oil for drizzling

1/2 cup diced dried apricots, plumped in 1/4 cup dry wine or sherry

1/4 cup pitted Kalamata olives, diced

1 teaspoon fresh oregano, chopped

2 cloves garlic, minced

Preheat the oven to 425 degrees. Place the eggplant and onion on heavy foil and toss with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing once during roasting time.

Chop the vegetables to 1/4 inch size pieces and place in a serving bowl. Add the apricots, olives, oregano and garlic and toss. Serve immediately or store refrigerated for up to 1 week.

Honeyed Beet Quinoa Summer Salad


from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

6 beets, roasted

1/4 cup honey

1 1/2 cups orange juice

juice of 1 lemon

1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous or??

1 cup crumbled feta cheese, or shredded parmesan, or??, optional

1 cup toasted walnuts or almonds, roughly chopped

1/2 cup chopped basil OR cilantro

1/2 cup chopped parsley

6 minced green onions or 3 shallots or other mild allium

lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil... but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.


Single Box

1 eggplant-- Abbondanza

1 head lettuce-- Abbondanza

1/2 lb. sweet peppers-- Harmony Hill Farm or Humbug Creek Farm

1/2 lb. Beets-- Abbondanza

1 lb. Asian pears-- Humbug Creek Farm

1 lb. Duchesse pears-- Mirabelle Vineyard and Orchard

1 bunch parsley-- Abbondanza


Family Box

1 head lettuce-- Abbondanza

1/2 lb. sweet peppers-- Butte Mountain Farm

1 basket tomatoes-- Abbondanza

1 lb. Asian pears-- Humbug Creek Farm

1 lb. Duchesse pears-- Mirabelle Vineyard and Orchard

1/2 gal. apple cider-- Humbug Creek Farm

1 bunch parsley-- Abbondanza

1 bunch basil-- Casa de la Pradera



Mother Lode 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. Prepaid orders may also be picked up in Volcano or Plymouth. Payment may be made at pickup by cash or check made out to Mother Lode Harvest, or before pickup by PayPal.

New customers will need to register by using the "join" button on the website before they can shop. A signed customer agreement and membership dues may be mailed to MLH, or brought to the distribution center with your first pickup.

If you have any questions or problems with using the website, please contact our customer coordinator, Michelle, at, or 419-2503.



You Are What You Grow, Why is Unhealthy Food so Cheap?

An excerpt from the article by Michael Pollan in The New York Times Magazine


A few years ago, an obesity researcher wanted to figure out how is it that today the people with the least amount of money to spend on food are the ones most likely to be overweight? Drewnowski gave himself a hypothetical dollar to spend, using it to purchase as many calories as he possibly could. He found that a dollar could buy 1,200 calories of cookies or potato chips, but only 250 calories of carrots.

Drewnowski discovered that his dollar bought 875 calories of soda, but only 170 calories of orange juice. He concluded that if you are eating on a budget, the most rational economic strategy is to eat badly—and get fat.

This perverse state of affairs is not the result of the free market. Compared with carrots, a package of Twinkies is a complicated, high-tech manufacture, involving 39 ingredients, many themselves elaborately manufactured. So how can the supermarket possibly sell a pair of these synthetic cream-filled pseudocakes for less than a bunch of roots?

The Farm Bill. These piece of legislation sets the rules for the American food system. Among other things, it determines which crops will be subsidized and which will not, and the bill—as currently written—offers a lot more support to the cake than to the root. The Twinkie is basically a clever arrangement of carbohydrates and fats teased out of corn, soybeans and wheat—three of the five commodity crops the Farm Bill supports to the tune of some $25 billion a year.

By comparison, the Farm Bill does nothing to support farmers growing fresh produce. A result of these policy choices is on display in your supermarket, where the real price of fruits and vegetables between 1985 and 2000 increased by nearly 40% while the real price of soft drinks (aka liquid corn) declined by 23%. To change this, people have started voting with their forks for a different food system; but it is necessary that consumers start voting with their votes as well, to create real change in American agricultural policy.

Summarized by Yashenka Nesmith

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.