|GOOD FOOD NEWS
Volume 8 Issue 9 March 01, 2016
MOTHER LODE HARVEST NOTES:
We had another successful producers meeting on Thursday and began thinking about value-added products such as dried fruits and vegetables, jams and preserves, possibly baked goods and more, all prepared in our own home kitchens under CFO certification of the county in which each producer lives. It's a new direction for MLH and will most likely be realized during the latter months of the year when late summer and fall offer opportunities to preserve summer's bounty.
Coming March 12, 12:00 - 2:00 at Teresa's banquet room above the Distribution Center is our ANNUAL GENERAL MEETING at which time we will present our new business plan, suggest ways you can help keep MLH moving forward and vote on the Board recommended slate of Board of Directors. The names of the Board's nominations for Board members will be listed in this email but you will also receive notice this week via US mail of the Board's nominees and an absentee ballot should you not be able to attend the meeting. We hope you will vote in person but if you choose to vote via absentee ballot, it must be received by our secretary Cheri Woods, 24 hours prior to our March 12 meeting.
Our By-laws state that Board members can also be nominated by petition. At least five members signatures are needed to submit a petition nominating an additional member to the Board of Directors. It must be sent to the secretary within 7 days after you receive notice of the Board nominated state. Our By-laws further state that there can be between 7-10 Board members and that the Board is to be balanced as much as possible between producer members and customer members. At present there are more producer members than customer members so we would only be able to consider a customer member nominee should there be a petition nominating an additional member to the Board.
We are counting on our membership to help make this a successful meeting and an opportunity to learn what MLH has been planning lo these many months. Let's hoe this row together so we can all reap the benefits.
Board recommended slate of nominees for Board of Directors for 2016-2019.
Emily Beals (producer)
Carolyn Boyd (producer)
Deborah Budrick (producer)
Valerie Fontenot (customer)
Michelle Grondin (producer)
James Hackworth (producer)
Alice Kaiser (producer)
Greta McElroy-White (customer)
Cheri Woods (customer)
Slow-Cooked Red Cabbage with
Apples and Raisins
By Clodagh McKenna
I place the apples on the top because, as the dish cooks, the apples break down and the juices run through the cabbage.
This recipe looks stunning and is good served with beef, pork or turkey, as it brings moisture and a sweet flavor.
You can make it a couple of days in advance,
and if you don’t eat it all in one sitting,
it’s great cold in sandwiches with grilled chicken or turkey.
900g/2lb red cabbage, shredded
(discard the tough outer leaves)
Sea salt and freshly ground black pepper
450g/1lb Bramley cooking apples,peeled,
cored and finely chopped
¼ whole nutmeg, freshly grated
3 tbsp soft, dark brown sugar
2 shallots, finely sliced
100g/3½oz golden raisins
3 tbsp sherry vinegar
30g/1 good oz butter
Preheat the oven to 150C/300F/gas mark 2.
Arrange a layer of cabbage in the base of a casserole dish
and season lightly with salt and pepper. Add a layer of apples with a sprinkling of nutmeg and sugar, the sliced shallots and raisins. Continue layering up the cabbage and apple in this way until everything is used up.
Pour over the vinegar and dot with the butter.
Put a tight-fitting lid on the casserole and
cook very slowly for 2–2¼ hours, stirring
once or twice during cooking.
Roast Chicken with Couscous
1.6 kg higher-welfare chicken
1 lemon , halved
2 red onions , peeled and cut into quarters
2 carrots , peeled and cut into chunks
a few sprigs fresh mint , leaves picked and chopped
1 heaped teaspoon ground cumin
200 g jarred roasted red peppers , drained and roughly chopped
1 teaspoon smoked paprika
1 tablespoon ground coriander
250 g couscous
extra virgin olive oil
Preheat the oven to 200°C (approx. 400F).
Place the chicken on a board and make some deep crisscross slashes into the legs – this will help the spices to penetrate the meat, and will also help it to cook more quickly.
Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil,a little sea salt, pepper and the cumin.
Transfer the chicken to a roasting
tray and place in the hot oven.
Peel and quarter the onions and carrots.
When the chicken’s been cooking for around 15 minutes, reduce the heat to 180°C(approx. 350F) and add the onions and carrots to the tray.
Roast for a further hour, or until golden and cooked through – the chicken is cooked when the thigh meat pulls easily away from the bone
and the juices run clear.
Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foiland a couple of tea towels to keep warm.
Spoon the vegetables onto a board and
roughly chop them, then tip back into the
tray and place on a medium heat.
Pour in 500ml boiling water and stir well,
making sure you scrape up all the lovely
sticky goodness from the bottom of the tray.
Drain and roughly chop the peppers,
then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil,
then turn the heat off and leave to rest
for 5 minutes, or until the couscous has
absorbed all of the water. Meanwhile,
pick and finely chop the mint leaves.
When the time’s up, fluff up the couscous
using a fork and stir through the chopped mint.
Drizzle with a good lug of extra virgin olive
oil and everything together.
Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!