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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 4 Number 37    September 12, 2012


OPEN HOUSE COMING UP!

We hope to see you-- and your friends and family-- at our fall quarter Open House!

  • Sunday, September 30 12 – 4 pm

  • MLH Distribution Center, Jackson (1235 Jackson Gate Road, behind Teresa's Restaurant)

  • Producers to Meet!

  • Products to Sample!

  • Raffle of Produce Boxes and Tote Bags!

  • Local Food Appetizers!

  • Live Music!

  • Scarecrow Building for the Kids!



FIELD NOTES: Fruit Lovers Rejoice!

I love this time of year, when we have all the best foods of the summer at their peak, and the yummy fall foods are starting to come in. Such a time of abundance!

MLH is happy to welcome back two of our seasonal fruit producers: Mirabelle Vineyard and Orchard, and Damas Vineyard, both of Fiddletown.

The folks of Mirabelle have retired from the farmers' markets this year, so MLH is now the primary venue for their beautiful autumn fruit. Look for their heirloom varieties of pears and plums on the website.

The ladies of Damas are getting ready to harvest their Zinfandel grapes this week and next, but have still found the time to make some of their succulent figs available for us. They have brown turkey and calmyrna figs, which are quite different in flavor, and both delicious. Calmyrnas are the figs you usually find dried.

We still have tasty plums from Boggs' Market Farm, both late Santa Rosa and green gage varieties-- great for canning and fresh eating!

We are also getting terrific melons from Amador Creek Gardens and Harmony Hill Farm, which are wonderful new additions to our supply.

And we can't forget Tyson Hill Farm, our mainstay of beautiful fruit throughout the season, with their many varieties of stone fruits, as well as figs, melons, and now grapes! Tyson Hill will be doing a grape tasting at the MLH Open House at the end of the month, so warm up your taste buds!

 

For fruit in another form, Humbug Creek Farm reports that they did their second apple crushing of the season on Sunday, making 53 gallons of cider. We hope to see their amazing cider listed on the MLH website soon. They will let us know of future crushing dates for anyone interested in helping in the process.

 

MLH Member Passes:

I received the sad news last week that Bob Roberts, of Always Enough Ranch, passed away a couple weeks ago. He was staying with family at the time. We will miss sharp-tongued and cantankerous Bob, who always had a great story to tell.

Gayla Chepourkoff, Bob's long-time partner in crime, is moving from the ranch in Acampo to her new property between Wallace and Burson, and needs some help. She has scheduled a moving day for Saturday, September 22nd, and would love some strong backs to help move some heavy items. If you can help, please contact Gayla at aeranch@gmail.com, or at 712-5551 to let her know and get directions.

From Gayla:

And a thank you in advance to all. I will have as much of the smaller stuff done, but can't move refrigerators, the bed etc. I have two trucks, dollies, two flatbed trailers so I am not trying to move a piano in a Volkswagen (VBG). I will have plenty of food in my new home so we can celebrate and have lunch or whatever. I am planning to start about 9 AM. All help will be greatly appreciated!

Gayla

209-712-5551

 

LOCAL FOOD NEWS:

FREE Community Potluck and Movie Night at Chatom Vineyards

Saturday, September 15 at 6:30pm

Slow Food Calaveras is having their annual potluck and movie night this Saturday evening at Chatom Vineyards. All are welcome. Bring your family and friends.

Please join us Saturday, September 15 at Chatom Vineyards at 6:30 p.m. for a community potluck followed by this year's film pick, Ingredients.

The film is all about the local food movement and features food heroes like Alice Waters among others. Find out more about the film at: http://www.ingredientsfilm.com/

Chatom Vineyards is at 1969 Highway 4, Douglas Flat.


 


 



Mirabelle's Comice pear

From Jo Ann Daugherty of JD & Co.: “This recipe is a great way to use many of the summer veggies available now at MLH. This is 'just' a side dish, but beware—you might end up eating more of this than the main course!”

Green beans with Tomatoes

· 1 1/2 pounds fresh green beans, trimmed

· 2 tablespoons unsalted butter

· 1 tablespoon olive oil

· 3 large shallots, thinly sliced

· 2 garlic cloves, minced

· 1 cup diced tomatoes

· 1/4 cup dry white wine

· 2 tablespoons thinly sliced fresh basil

· Salt and freshly ground black pepper

 

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper.

 

Melon, Peppers and Ricotta Salata

Epicurious | July 2012

by Mindy Fox in Salad: Beyond the Bowl

1/2 honeydew or other melon

2 small to medium banana peppers

Flaky coarse sea salt

1 cup loosely packed basil leaves, large ones torn

1/4 pound ricotta salata cheese, thinly sliced

Very good extra-virgin olive oil for drizzling

Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings.

On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately.

Tyson Hill Farm Fruit (c) Phoebe Tyson 2008
photo (c) Phoebe Tyson 2008

Tomato and Tomatillo Gazpacho

Gourmet | September 2009

by Andrea Albin

1/2 pound fresh tomatillos, husked, rinsed, and quartered

1 1/2 pounds tomatoes, chopped, divided

1/2 cup chopped white onion, divided

1 fresh serrano chile, coarsely chopped, including seeds

1 garlic clove, quartered

2 tablespoons red-wine vinegar

2 tablespoons olive oil

1/2 cup chopped cilantro

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.

Force through a medium-mesh sieve into a bowl, discarding solids.

Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

 

Try this as a stuffing for winter squash. (Preheat the oven to 350°. Brush the halved and seeded squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes. Flip the halves, fill with stuffing and roast for 20 minutes, or until tender.)

The peppers in the single box have a small amount of heat, so taste for hotness and adjust amount to taste.

Eggplant and Pepper Stuffing

Gourmet | January 1990

1 small onion, minced

2 tablespoons olive oil

1 1/2 tablespoons minced shallot

2 garlic cloves, minced

2 large banana peppers, cut into 1/4-inch pieces (about 1/2 cup)

1/4 pound eggplant, peeled and cut into 1/4-inch pieces (about 1 cup)

1 plum or other small tomato, seeded and chopped fine

1 teaspoon herbs de Provence (available at specialty food shops) or equal parts crumbled dried thyme, rosemary, and savory

1/4 teaspoon dried sage, crumbled

1/4 teaspoon dried basil, crumbled

1 teaspoon finely chopped fresh parsley leaves

1/2 teaspoon salt

In a large skillet cook the onion in the oil over moderately low heat until it is softened. Add the shallot, the garlic, the pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is softened. Stir in the tomato, the herbs de Provence, the sage, the basil, the parsley, the salt, and black pepper to taste, cook the stuffing, stirring, for 1 minute, and let it cool.


WHAT'S IN YOUR BOX
 

Single Box

Winter Squash - Harmony Hill Farm

Green Beans - Harmony Hill Farm

Cherry Tomatoes - Harmony Hill or Randalls Corner

Summer Squash - Amador Creek Gardens

Fresh Figs - Damas

Peppers, long yellow mild - Randall's Corner

Mixed Fruit - Tyson Hill Farm

 

Family Box

Tomatillos - JD and Co

Cherry Tomatoes - Harmony Hill

Cantaloupe - Amador Creek Gardens

Garlic - Butte Mountain Farm

Sweet Banana Peppers - Randall's Corner

Green Beans - Randall's Corner

Italian Pink Onions - Randalls Corner

Salad Mix - Casa de la Pradera

Fresh Figs – Damas




Emerging figs at Damas
Shopping at www.mlharvest.com
MotherLode
Harvest has local food and farm products available to order at www.mlharvest.com.
THE ORDERING WINDOW IS FRIDAY AT 9 AM THROUGH SUNDAY AT NOON.   
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 joannd@volcano.net, 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!

Boggs' Orchard with Lydia

Events:

Mark your calendar for these upcoming MLH events!

  • Sunday, September 30, 12 pm to 4 pm-- Fall Quarter Open House, Distribution Center, Jackson

  • TBD October-- Canning party, Boggs' Market Farm, Pine Grove

  • Saturday, November 3-- Movie Night

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.