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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 5 Number 46  November 19, 2013


MLH NEWS: by Michelle Grondin, editor

Mother Lode Harvest's board of directors is looking for one or two members to serve on the board. After over a year of service, Kathy Randall, our Producer Representative, has decided to leave the board. She will continue to work with MLH as a producer. The board is grateful to Kathy for the time and energy she committed to the process of running MLH.

Directors can be either producer or customer members. The board meets once a month, on the second Monday, at 6:15 pm, at the distribution center. It is a great opportunity to help shape the progress of the organization that is putting wholesome food on your table! For more information about being on the board of directors, contact MLH president Alice Kaiser at 245-6042, or email motherlodeharvest@gmail.com.

On a related topic, I am taking a much-needed break from my duties at MLH for a couple months or so. Several members are filling in to cover my tasks as customer coordinator and newsletter editor, for which I am grateful. I ask for your patience if all does not run entirely smoothly, until these folks get the hang of things. And I am still looking for a couple other people who would like to work on the newsletter-- contact me at motherlodeharvest@gmail.com if you are interested.

 

SUSTAINABLE AGRICULTURE NEWS: from the National Sustainable Agriculture Coalition

FSMA Action for Consumers: DEADLINE EXTENDED TO NOVEMBER 22!

In its push to write new food safety rules based on the Food Safety Modernization Act passed by Congress, FDA is threatening to make sustainable and organic agriculture, local food, and farm conservation efforts collateral damage.

 

As currently written, the rules will:

  • put many farms out of business;

  • reduce the supply of fresh, local produce in schools and hospitals;

  • push farmers to tear out wildlife habitat; and

  • increase the use of chemicals rather than natural fertilizers.

 

Everyone has a role in ensuring our nation’s food is safe – from the farmers who grow it to the folks who take it home and prepare it. But unless we act now, these new rules will have a devastating impact on the farmers and businesses responsible for putting fruits, vegetables, and other healthy foods on America’s dinner plates – which, in turn, affects our health and well being.

 

Want to learn more about what FSMA is all about? Check out our overview here. Ready to take action? Scroll down...

Take Action

Make Your Voice Heard: Submit a Comment to FDA Today!

 

FDA is seeking comments from the public - that's you! The #1 most important thing you can do to help fix FSMA is take a few minutes RIGHT NOW to submit a comment to FDA either online or through the mail. Use the sample comment below to get started! It is important to personalize your comment – FDA will read every single submission, and unique comments have the most impact.

Submit (or postmark) your comment by the EXTENDED deadline: November 22, 2013!

 

Step 1 – Customize the comment below for yourself! There are guiding questions to help you tell your story effectively to FDA below. You can copy and paste the text below to get started.

Step 2 – Submit your comment in TWO places – to the Produce Rule (http://bit.ly/fsma-pr) and to the Preventive Controls Rule (http://bit.ly/fsma-pcr). This is important because these issues affect both rules. You can get extra help with instructions for using regulations.gov and for mailing a comment here.

Step 3 – Take a stand publicly and sign our FSMA petition! Then use the social media tools below to help spread the word!

 

Sample Comment for Consumers

 

Re: Preventive Controls Rule: FDA-2011-N-0920, Produce Standards Rule: FDA-2011-N-0921

 

I am a [concerned consumer, parent, entrepreneur, etc.] writing because I am concerned about the impact that FDA’s proposed FSMA rules will have on [the farms that I buy food from, my business, my family’s ability to find local food, the environment]. I ask you to ensure that new regulations do not put family farms out of business, harm farmers’ soil, water, and wildlife conservation efforts, or shut down the growth of local and regional healthy food systems!

 

[Customize your comment: Do you make an effort to buy from farms that use sustainable practices like organic? Why? If local farms went out of business due to the rules, how would that limit your access to fresh produce? Why is it important to you that farmers be able to support habitat for honeybees and wildlife?]

 

I urge you to modify the rules so that they:

 

Allow farmers to use sustainable farming practices, including those already allowed and encouraged by existing federal organic standards and conservation programs. Specifically, FDA must not exceed the strict standards for the use of manure and compost used in certified organic production and regulated by the National Organic Program.

 

Ensure that diversified and innovative farms, particularly those pioneering models for increased access to healthy, local foods, continue to grow and thrive without being stifled. Specifically, FDA needs to clarify two key definitions: first, as Congress required, FDA must affirm that farmers markets, CSAs, roadside stands, and other direct-to-consumer vendors fall under the definition of a “retail food establishment” and are therefore not facilities subject to additional regulation. Second, FDA should adopt at least the $1,000,000 threshold for a very small business and base it on the value of ‘regulated product,’ not ‘all food,’ to ensure smaller farms and businesses (like food hubs) fall under the scale-appropriate requirements and aren’t subject to high cost, industrial-scale regulation.

 

Provide options that treat family farms fairly, with due process and without excessive costs. Specifically, FDA must clearly define the “material conditions” that lead to a withdrawal of a farmer’s protected status in scientifically measurable terms. FDA must also outline a clear, fair, process for justifying the withdrawal of a farmer’s protected status and for how a farmer can regain that status.

 

Thank you for your consideration,

 

[Full name, city and state, email address]

http://bit.ly/fsma-pcr

Remember –

You’ll need to submit this online twice (to the Produce Rule (http://bit.ly/fsma-pr) and to the Preventive Controls Rule (http://bit.ly/fsma-pcr) or mail in a single hard copy to Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Room 1061, Rockville, MD 20852. You can copy and paste the text above to get started!

Submit (or postmark) your comment by the EXTENDED deadline: November 22, 2013!

For more information, go to: http://salsa.wiredforchange.com/o/5735/p/salsa/web/common/public/content?content_item_KEY=9861#consumers , or http://sustainableagriculture.net/

 


 


 



Walnuts are available on the MLH website.

Salad with Sweet Roasted Nuts and Gorgonzola with Sherry Shallot Vinaigrette

Adapted from a recipe by Dave Lieberman for the Food Network

3/4 pound salad greens

3 to 4 handfuls pecan or walnut halves

2 tablespoons vegetable oil

A few pinches sugar

A few pinches salt

1/2 cup olive oil

1/4 cup sherry vinegar

2 shallots, minced

Kosher salt and freshly ground black pepper

1 small wedge Gorgonzola, crumbled (about 2 ounces)

 

Preheat oven to 400 degrees F.

Place salad greens in serving bowl.

Toss nuts with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.

Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.

Toss greens with dressing, Gorgonzola and nuts.

 

Dried thyme and oregano, and fresh parsley are available on the MLH website.

Chicken with Roasted Shallots, Tomatoes and White Beans

Recipe courtesy Robin Miller for the Food Network, 2007

6 boneless skinless chicken breast halves (about 5 ounces each)

Salt and freshly ground black pepper

4 to 6 shallots, cut into 1-inch pieces

2 cups tomatoes, chopped or cherry tomatoes, halved

Olive oil

1 (15-ounce) can white beans, drained

1 1/4 cups reduced-sodium chicken broth, divided

1 teaspoon dried thyme

1 teaspoon dried oregano

2 tablespoons freshly chopped parsley leaves

 

Preheat oven to 400 degrees F. Oil a shallow roasting pan.

Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken or in a second roasting pan.. Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.

In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

Baked Eggs with Salsa Verde

From Food Network Kitchens

Vegetable oil, as needed

1/3 cup Salsa Verde, recipe follows

4 large eggs

Kosher salt and freshly ground black pepper

1/4 cup shredded Monterey jack cheese (about 1/2 ounce)

2 tablespoons chopped fresh cilantro leaves

 

Preheat the oven to 400 degrees F.

Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.

 

Salsa Verde:

1 pound tomatillos, husked and rinsed

1 clove garlic

1/4 medium onion

1/4 jalapeno chile, with seeds

1 teaspoon kosher salt

4 sprigs fresh cilantro

 

Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.

Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.

Yield: About 3 cups

 

This would be a nice side dish for your Thanksgiving dinner.

Creamed Kale with Caramelized Shallots

Recipe courtesy Bobby Flay for the Food Network

3 tablespoons unsalted butter

3 tablespoons finely chopped onion

3 tablespoons all-purpose flour

3 cups milk, scalded

Pinch freshly grated nutmeg

Salt and freshly ground pepper

3 pounds kale, center stalk removed, and coarsely torn into pieces

Caramelized Shallots, recipe follows

 

Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.

 

Caramelized Shallots:

6 tablespoons unsalted butter

2 tablespoons sugar

10 shallots, peeled and sliced

Salt and freshly ground pepper

 

Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

 

WHAT'S IN YOUR BOX

Single Box

Apples- different varieties - Humbug Creek Farm

Asian Stir-fry Mix – Tyson Hill Farm

Shallots - Butte Mountain Farm

1# Mixed Fruit – Tyson Hill Farm

Lettuce -Abbondanza

or Salad Mix - Casa de la Pradera

Tomatoes - Butte Mountain Farm or Casa de la Pradera

 

Family Box

Apples- different varieties - Humbug Creek Farm

Asian Stir-fry Mix – Tyson Hill Farm

1/2 dozen Eggs: Medium- Butte Mountain Farm

Red Salad Bowl Lettuce - Abbondanza

Tomatoes: Cherry - Butte Mountain Farm

2# Mixed Fruit – Tyson Hill Farm

Tomatillos – JD & Co

or Red Russian Kale - Abbondanza



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!

Local Agriculture Events:


LOCAL AGRICULTURE EVENTS:

Amador County Master Gardeners

Public Education Classes & Events for Amador County

Free!!

Most classes are from 9 a.m.–Noon.

Please call ahead to confirm locations. Unless otherwise noted, location for all Amador classes:

GSA Building, 12200 B Airport Road, Jackson.

Questions? Call 209-223-6838.

 

December 7: Everything Bare Root

Have you ordered, purchased, or are planning to plant bare root fruit trees, vegetables or berries this

year?

This class will provide the information you need to get them off to a great start and keep them healthy. You can order or purchase Bare root plants at your local nursery. This is a wonderful way to save money.

Master Gardeners will discuss soil preparation, fertilizers, planting method and depth, initial pruning, and staking of fruit trees. In addition, you'll learn about protecting the trunk, dormant spraying, spring and summer pruning, everything you should know to grow strong and healthy trees.

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.