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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 7 Number 42    October 21, 2015

MINUTES FROM MLH PRODUCERS’ MEETING OCTOBER 12, 2015

Hi Producers & Customer Members,

Mother Lode Harvest producers and customer members are on the move to
take our CSA to a more financially secure and long-term operation. We are
proud of our six-year history but recognize the need to continue to grow and
think outside the box (no pun intended), in order to make our great produce available to our community for years to come.

We want to continue to keep communication strong between all Mother Lode Harvest members so we are sending producers and customers important updates from  our recent producers meeting. We will continue to keep you informed as plans develop.

We thank producers Emily Beals, Carolyn Boyd, Michelle Grondin, James
Hackworth, Alice Kaiser, Sean Kriletich, Greg Motch, Steve Wilensky and
customer members Greta McElroy-White, Valerie Fontenot, Cheri Woods
for attending the meeting. Thanks also to Ron Anton from Amador Farmers Market/Farms of Amador for attending as well. You all brought good ideas and energy to help us begin this journey.

Beginning in October  producers and customer members will begin meeting in committees to  develop new  plans for:

1) Fund-raising
2) New Business Model
3) Customer Recruitment
4) Value-Added Products

Valerie Fontenot (customer member) will chair the Fund-raising Committee.
 vbfontenot@hotmail.com
Steve Wilensky (producer) will chair the New Business Model. Stevewilensky@gmail.com
Cheri Woods/Greta McElroy/White (customer members)will chair  Customer Recruitment. Cheri woods@volcano.net Greta gretamcw@coastside.net
Emily Beals (producer) will chair Value-Added Products. hhf4545@gmail.com
We will be working throughout the winter months, developing plans to bring our goal of a stronger CSA to reality. We will keep your appraised of our
progress and intend to be ready to implement our new business plan by spring 2016.

We also want to let you know that our producers will continue to offer full boxes, single, family and add-ons through mid November. After that, we will offer mini-boxes of whatever produce is available during the late fall and winter quarter. These boxes will be at a reduced price.

We welcome the participation of all Mother Lode Harvest producers and
customers. Small jobs by many will help us build a strong and sustainable CSA. Remember, the best way to insure the future you want is to help build it. Contact our committee chairpersons to see how you can help.  EB


 


Apple and Pear Crumble

Ingredients

    1 1/2 cups rolled oats
    1/2 cup all-purpose flour
    3/4 cup brown sugar
    1/2 cup butter, softened
    2 cups peeled and diced apples

    2 cups peeled and diced pears
    3/4 cup brown sugar
    1 teaspoon ground cinnamon
    1/2 cup sliced almonds, or to taste

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
    Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
    Bake in the preheated oven until the top is golden brown, about 40 minutes.


 

Honey-Poached Quince Pie

Ingredients

    3 pounds quince, peeled, cored and sliced
    1/2 cup honey
    1 1/2 cups water
    1 pinch salt
    1 recipe pastry for a 9 inch double crust pie

    3/4 cup white sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    3 tablespoons all-purpose flour
    2 tablespoons butter

Directions

    Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
    Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
    Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
    Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
    Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
    Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.


 

WHAT'S IN YOUR BOX
 

Single Box

    1 Head Lettuce– Abbondanza
    1 lb. Asian Pears– Humbug Creek Farm
    1 Quince– Chapultepec Garden
    1 lb. Pears– Damas
    1/2 lb. Tomatoes– Paloma Pollinators
    1/2 lb. Sweet Peppers– Paloma Pollinators
    1 Winter Squash– Damas
    1 Pomegranate– Damas
    1 Jalapeno– Abbondanza

Family Box

    1 Head Lettuce– Abbondanza
    1/2 lb. Beets– Abbondanza
    1 lb. Asian Pears– Humbug Creek Farm
    1 Quince– Chapultepec Garden
    1 lb. Pears– Damas
    1 Basket Cherry Tomatoes– Abbondanza
    1/2 lb. Sweet Peppers– Abbondanza
    2 Jalapenos– Abbondanza
    1 Bunch Parsley– Abbondanza

 

Customers Dick and Josie

SHOPPING AT www.mlharvest.com

Mother Lode 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. 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 motherlodeharvest@gmail.com, or 419-2503.

 

MLH Calendar of Events

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.