Local Food and Farm Products 
Volume 6 Number 9    March 4, 2014

Field Notes: SunEarthEnergy Garden, Sutter Creek

Listening to rain on the roof is a welcome and soothing sound. Then the sun filled days between the storms warms the temperature up to 70 degrees. Within the greenhouse it can reach 100 degrees by noon. The newly planted seedlings seem to adapt to these temperature changes. I have planted many varieties of lettuce, choy, broccoli, collards, kale, and peas. As these plants grow in their small pots, I harvest their leaves for salads. When they out grow their pots, I transplant them into the garden. This week I moved my peas into the garden. They were planted in December and had about two feet of vine and beginning to make blossoms. The next morning I went out to the garden to plant them in the ground. They were stripped of their leaves. I thought, how could a deer get into this completely fenced garden and eat my pea plants? Then with closer inspection I determined it was not deer. It was birds! The migratory sparrows had completely devoured the pea plants. They then moved on to the broccoli and choy. Well, so it goes with gardening. If it's not one thing, it's another! So, what to do about birds? I decided to cover all my new plants with floating row cover. This is available from nursery supply stores. As an alternative, I was able to find sheer curtain material at the thrift store which works just as well, and it's much less expensive, but not always available.

The Apricots, Peaches and Almonds are blooming and my bees are doing their job of pollinating during the sunny, warm afternoons.

My two doe goats are getting a break from kids and milking this year. So they spend their time lounging in their sunny pasture and plotting on how they will get into my garden. They wait until I'm not looking and then sneak into my greenhouse. So today I had to build another barrier fence around the green house.

It's a wonder that farmers ever have anything left to eat and sell at the market.

That's why we always plant extra.

" Planting schedule

One for the insects,

One for the crow,

One for the gophers and

One to Grow!"

Enjoy the Rain





Here are two desserts to make with honey, one easy and one advanced. Honey is available from Paloma Pollinators, and lemons from Abbondanza.


Honey-Lemon Custard with Fruit

Bon Appétit | July 2012

by The Bon Appétit Test Kitchen



2 cups heavy cream

4 tablespoons honey, divided

3 tablespoons sugar

1/2 vanilla bean, split lengthwise

3 2-inch strips lemon peel

6 tablespoons fresh lemon juice, divided

1/4 cup light rum

1 cup berries or sliced mango


Special equipment:

Eight 4-ounce ramekins



Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.

Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.

Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.


Per serving: 280 calories, 22g fat, 1g fiber

Nutritional analysis provided by Bon Appétit

Wildflower-Honey Semifreddo with Honey Sesame Wafers

Gourmet | September 2005

Inspired by "Wild Honey," U2, 2000



For semifreddo

1/4 teaspoon unflavored gelatin (from a 1/4-oz package)

3 tablespoons water

3/4 cup heavy cream

3 tablespoons wildflower honey

2 tablespoons sugar

1/8 teaspoon salt

3 large egg yolks


For sesame toffee

1/4 cup heavy cream

1/4 cup sugar

1 tablespoon wildflower honey

1/8 teaspoon salt

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds (not toasted)


For honey wafers

1/2 stick (1/4 cup) unsalted butter, softened

1/4 cup sugar

1 tablespoon wildflower honey

1 large egg white

1/2 cup all-purpose flour

1/8 teaspoon salt


For orange topping

2 navel oranges


Special equipment: a candy thermometer; 6 (4-oz) ramekins; parchment paper; an offset spatula



Make semifreddo:

Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand to soften.

Beat cream in a bowl with an electric mixer until it just holds soft peaks, then chill, covered.

Stir together honey, sugar, salt, and remaining 2 tablespoons water in a 1- to 1 1/2-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally until sugar is dissolved. Boil, undisturbed, until mixture registers 238°F on thermometer (soft-ball stage; you may need to tilt pan to get temperature; see cooks' note, below), about 4 minutes.

Beat yolks in a medium bowl with cleaned beaters at high speed until they are thick and pale, about 4 minutes. Reduce speed to medium and pour hot honey mixture in a slow stream into yolks (try to avoid beaters and side of bowl). Reserve pan. Immediately add gelatin mixture to hot honey pan, swirling until dissolved, then beat liquid gelatin into yolk mixture and continue to beat until mixture is pale, thick, and completely cool, 3 to 5 minutes.

Fold one third of whipped cream into honey mixture with a rubber spatula until just combined, then fold in remaining whipped cream gently but thoroughly.

Divide mixture evenly among ramekins, then cover with plastic wrap and freeze until frozen, at least 1 hour.

Make sesame toffee:

Line a baking sheet with parchment.

Stir together cream, sugar, honey, and salt in a 1- to 1 1/2-quart heavy saucepan and boil over moderate heat, stirring occasionally, until mixture is golden and registers 260°F on thermometer (hard-ball stage; see cooks' note, below), about 6 minutes.

Remove mixture from heat and immediately stir in sesame seeds, then pour evenly onto parchment-paper-lined baking sheet and spread into a very thin layer (about a 9-inch round) with an offset spatula. Cool to room temperature, about 5 minutes (candy will be slightly flexible), then chill on sheet in the refrigerator until hard, 2 to 3 minutes. Remove toffee from parchment and break into very small pieces (less than 1/4 inch) with your hands or a rolling pin.

Make honey sesame wafers:

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until smooth, then add honey, beating until combined. Beat in egg white until combined well, then reduce speed to low and add flour and salt until combined. Chill batter, covered, until slightly firm, about 30 minutes.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Line 2 large baking sheets with parchment. Using offset spatula, spread half of batter (about 1/3 cup) into a very thin, sheer 14- by 11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife, section off 12 squares by scraping knife through batter to make a 1/4-inch-wide space between batter sections. Sprinkle half of sesame toffee evenly over batter. Repeat with remaining batter and brittle on second sheet. Bake wafers, switching position of sheets and rotating 180 degrees halfway through baking, until golden (some parts may be pale golden), about 8 minutes. Cool to room temperature on sheets on racks, about 10 minutes. Peel parchment off wafers.

Make orange topping:

Peel and cut any white pith from oranges with a sharp knife. Cut oranges lengthwise into 1/4-inch-thick slices, discarding white pith from center, then cut slices into 1/4-inch dice.

Assemble dessert:

Fill a large bowl with cool water and dip 1 ramekin (with semifreddo) into water 3 seconds.

Run a sharp paring knife around edge, then invert ramekin onto a dessert plate, gently releasing semifreddo. (It may be necessary to run knife around more than once and gently pry semifreddo out slightly; if necessary, smooth top and sides with knife.) Repeat with remaining ramekins.


Spoon diced orange over and around each semifreddo and serve each with 1 or 2 honey sesame wafers.


Cooks' notes: • To take the temperature of a shallow amount of syrup, put bulb of thermometer in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. • Honey wafer batter and sesame toffee can be made 3 days ahead and chilled, tightly wrapped in plastic wrap.



We will keep you all informed as to when the regular weekly boxes will be available again.
Meanwhile check the web site for the items that we do have in stock.


For example:

Olive oil




Grass fed beef

Sunflower greens

Winter greens


Thanks for your understanding!

Customers Dick and Josie
Shopping at
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Local Agriculture News

Basic Sausage Making Class - Diamond Springs

Sunday, March 23rd-- Join The El Dorado Meat Collective in a hands on basic sausage making class from 11:00 to 3:00pm at Manzanita Kitchen in Diamond Springs. We will transform pork shoulder, fat and spices into 2 -3 classic sausages based on the input of the class. Our instructor and the EMC founder, Jon Gonzales, will explain the benefits of using various cuts of meat, the right fat to meat ratio, different grind and stuffing choices, and the use of salts, herbs and spices to make the sausage you own. Students will work hands on to grind, massage, season and stuff the sausages. No prior experience needed, all equipment will be provided by the Collective. Each student will take home approximately 5 pounds of sausage.

Price: $120

For more information or to buy tickets, go to .

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