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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 6 Number 25    June 24th, 2014

 

FIELD NOTES 

Garden Tips for June

  • Thin apples when ½” diameter.
  • Mow general cleanup for fire protection..
  • Mulch garden beds to retain moisture and encourage deep roots by deep and infrequent watering.
  • Check sprinklers and drip systems for needed repairs and adjustments.
  • Water early in the day to conserve water and minimize plant disease.
  • Pinch back tips of chrysanthemums, fuchsias, marguerites.
  • Tie up vines and stake tall growing dahlias, gladiolas, and lilies.
  • For continued bloom, cut off spent flowers.
  • Hang strips of foil or CD’s in fruit trees to help deter birds.
  • First summer pruning for stone fruit.
  • Thin grapes.
  • Dig and divide crowded bulbs if the tops have died down.
  • Give your indoor plants a bath.
  • Place a 1” board under pots sitting on pavement to insulate them from radiated heat.
  • Thoroughly clean debris from ponds, fountains and bird baths.
  • Check dates of Master Gardener classes.
 From: http://ucanr.edu/sites/Amador_County_MGs/

 

Baby Heirloom Tomato and Cucumber Salad

Ingredients
  • 1/4 pound country bread, cut into roughly 1-inch cubes
  • 5 tablespoons basil infused olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup aged balsamic vinegar
  • 2 pounds assorted mixed baby heirloom tomatoes
  • 1 cucumber, peeled and seeded, if necessary
Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss the bread cubes with 2 tablespoons of the basil olive oil and season with salt and pepper, to taste. Arrange on a baking sheet and bake for 5 minutes, then toss the bread cubes and bake until golden, another 3 to 5 minutes. In a small saucepan, over low heat add the balsamic and simmer until reduced by half.

Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes. Cut the cucumber, lengthwise in half, and slice it into half moons or dice it into cubes.

In a large serving bowl, mix the tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste. Add the bread cubes and toss. Drizzle with the reduced balsamic and serve.

Summer Squash Casserole

from:
http://allrecipes.com/Recipe/Yellow-Squash-Casserole/

Ingredients:
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.
WHAT'S IN YOUR BOX
 

Single Boxes

Lettuce & salad mix

Amador Creek or

Casa de LaPradera

1/2 dozen eggs

Harmony Hill

Summer Squash

Paloma Pollinators

Sorrel

Butte Mountain Farm

Mixed fruit

Tyson Hill Farm

Potatoes

Tyson Hill Farm

Heirloom cucumbers

Tyson Hill Farm

Family Boxes

1/2 dozen eggs

Randall's Corner or

Casa de LaPradera

salad mix

Paloma Pollinators or

Casa de Pradera

Summer Squash

Paloma Pollinators

Mixed Fruit

Tyson Hill Farm

Strawberries

Tyson Hill Farm

Garlic bulb

Harmony Hill

Potatoes

Tyson Hill Farm

 

Customers Dick and Josie
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!

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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.