Local Food and Farm Products 
Volume 8 Number 30    July 26, 2016


Introducing The Bear and the Bee Farm, Placerville

The Bear & The Bee is located on ten acres of flat-ish land in the hilly Gold Country foothills. We are surrounded by hundreds of acres of native wildlife and a community as wild as its surroundings. We were drawn to the foothills for many reasons - its landscape, its rich soils, and its wealth of people who appreciate being directly connected to their food system.

We were fortunate to find vegetable land in the foothills, amongst the rolling mountain landscape. The property itself has a rich history of agriculture. It started as a vineyard in the 1800s, briefly transitioned to a legendary Japanese tea and silk operation, and ultimately became a dairy farm. In 2010, the property was purchased by the American River Conservancy, a land preservation non-profit, which has conserved 25,000 acres of land throughout the Gold Country region.

The Bear & The Bee is owned and operated by Will Nelson and Erica Gassmann (the bear and the bee, respectively). We are two young farmers doing our best to have a positive impact on our world. We met as farm interns in 2013 and we've been farming side-by-side ever since.We both fell in love with farming (and with each other) and the rest is gratefully becoming our history. We couldn't be more energized to start our own farm business and support ourselves and our community through food.


Update from Calaveras Home Grown, West Point

We have had a bit of trouble with our greenhouse this year, and production was really low. We plan to have a new greenhouse and be back up and running next spring!

Thai Basil Chicken (Gai Pad Krapow)

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

Yield: 4 servings



3 to 4 tablespoons oil

3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced

3 shallots, thinly sliced

5 cloves garlic, sliced

1 pound ground chicken

2 teaspoons sugar or honey

2 tablespoons soy sauce

1 tablespoon fish sauce

1/3 cup low sodium chicken broth or water

1 bunch holy or Thai basil leaves


In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.

Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.



From One United Harvest

1 head leaf lettuce

3-5 small summer squash

3 Tbsp Balsamic vinegar

2 Tbsp olive oil

½ cup fresh croutons

¼ cup pine nuts, toasted

Sea salt to taste

Wash lettuce, separate into leaves, and store in plastic bag in the fridge. Wash squash and trim ends, slice lengthwise about 1 inch thick, and brush with half of vinegar, oil, and salt. Cook several minutes on smoky grill over medium heat, turning until each side is slightly brown. Remove from grill and cube, and then mix gently with croutons, pine nuts, and remaining oil, vinegar, and salt. Wrap squash mix in chilled lettuce leaves like a small taco and enjoy!



Adapted from The Potato Harvest Cookbook and

If potatoes are small, follow the recipe as it is. If potatoes are larger, cut into 1-inch chunks and dress with the pesto after steaming for a different kind of potato salad.

1 quart new potatoes

1 cup fresh cilantro, tough stems removed

½ cup chopped onion or shallots

½ cup grated Monterey Jack or Pepper Jack cheese

½ cup pumpkin seeds or coarsely chopped walnuts

¼ cup olive oil

2 tablespoons water

Salt and pepper to taste

Wash potatoes and scoop out a shallow depression in each with a small melon baller. Steam 15-20 minutes, until tender. Meanwhile, combine cilantro, onion or shallots, cheese, and seeds or walnuts in a blender or food processor. Process until well mixed, and then add oil in a thin stream to form a velvety smooth puree. Add water, season with salt and pepper, and mix thoroughly. Place steamed potatoes on a warmed serving dish and fill each depression with a generous dab of the pesto. Enjoy warm.


Single Box

1/2 lb. blueberries Humbug Creek Farm

1/2 lb. plums Humbug Creek Farm

1 lb. tomatoes Somerset Gourmet

1/2 lb. onions Humbug Creek Farm

1 head garlic Butte Mountain Farm

1/2 lb. potatoes Butte Mountain Farm

1 lb. squash Abbondanza

1 bunch cilantro Somerset Gourmet


Family Box

1 lb. plums Humbug Creek Farm

1 lb. apples Casa de la Pradera

1 lb. tomatoes Somerset Gourmet

1/2 lb. lettuce Abbondanza

1/2 lb. shallots Butte Mountain Farm

1 head garlic Butte Mountain Farm

1 lb. potatoes Harmony Hill Farm

1 lb. squash Abbondanza

1 bunch Thai basil Humbug Creek Farm



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.


MLH Calendar of Events

Mother Lode Harvest is now selling tickets to the Farm Tour and Dinner on August 28,2016. Tickets are limited so get yours now. They will be available at the MLH DC. Cheri is the go to person. (209) 296-3539. MLH members cost is $60.00 all others $70. 

Amador County Fair—July 28-31.  We need help staffing our MLH booth and produce to sell.   Contact Michelle,

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