Local Food and Farm Products 
Volume 6 Number 46    November 18th, 2014

MLH NEWS: Chowda Chomp Challenge

On Sunday, November 9, Mother Lode Harvest competed in the Amateur category of the 3rd annual Chowda Chomp in Volcano, a fundraiser for the Volcano Community Association. The competition was very stiff, ranging from home cooking enthusiasts to a cooking club, with high-quality entries from all. 
MLH represented ourselves well, with a slightly spicy Smoked Turkey Chowder that pleased many palates. A small group of hard-working, food-loving volunteers had convened on the previous morning at Theresa's Restaurant's banquet room kitchen to prepare the chowder from almost entirely local ingredients, including the local, farm-raised turkey that had been smoked at Swingle's. 
MLH came close to taking home a trophy in our first appearance at this competition, but in the end, the seafood entries got the prizes. We were happy, though, to introduce hundreds of people to MLH at this packed event, and to showcase all our great local, sustainably-raised ingredients.
Mother Lode Harvest would like to thank the Giurlani family of Theresa's Restaurant for the generous use of their banquet kitchen, and the Volcano Union Inn, sponsors of the event, for inviting us to participate.


Quince-Apple Crisp

1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup (1/4 lb.) butter or margarine
1 tablespoon vanilla
3 quinces (about 1 1/2 lb. total)
3 apples (about 1 1/2 lb. total)
1. In a bowl, mix sugar, flour, and baking powder. Cut butter into chunks and add to bowl, along with vanilla. Rub mixture with fingers until it forms coarse crumbs. Then squeeze mixture to make small lumps.

2. Peel and core quinces and apples. Cut fruit into 1/3-inch-thick slices and mix in a shallow 2-quart baking dish. Pour sugar-flour lumps evenly over fruit.

3. Bake in a 350° oven until fruit is very tender when pierced, 55 to 60 minutes. Serve with ice cream.

Spiced Applesauce Recipe

6 pounds tart apples (about 18 medium), peeled and quartered
1 cup apple cider or juice
3/4 cup sugar
2 tablespoons lemon juice
1 cinnamon sticks (3 inches)
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/4 to 1/2 teaspoon ground cardamom


Place all ingredients in a Dutch oven. Cover and cook over medium-low
heat for 30-40 minutes or until apples are tender, stirring
occasionally. Remove from the heat; discard the cinnamon stick.
Mash the apples to desired consistency. Serve warm or cold. Store in
the refrigerator. Yield: 9 cups.

Read more:

Single Boxes
1/2 lb. kale 4/chard 4 Abbondanza/chard 2 Casa
2 lbs. Persimmons Abbondanza
2 lb. Apples Humbug
1/2 gal. Apple cider Humbug
1/2 lb. Salad mix Casa

Family Boxes
1 head lettuce Abbondanza
1/2 lb. sweet or Ancho peppers Tin Bird
1 Quince Voelcker
2 lbs. Persimmons Abbondanza
1/2 gal. Apple cider  Humbug
2 lbs. Apples  Humbug
1 bunch Parsley  Harmony
1/4 lb. Arugula Casa
Customers Dick and Josie
Shopping at
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. 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, 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!

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.