Local Food and Farm Products 
Abbondanza Broccoli
Volume 5 Number 10    March 12, 2013


On Saturday, March 9, Tyson Hill Farm of Waterford held an open house at their farm. MLH producers Greg Motch, of Tin Bird Garden, and James Hackworth, of Sun Earth Energy, attended and reported back with observations and photos. Greg really enjoyed the experience of seeing the farm, saying, “It was a beautiful day, and a beautiful drive down. Tyson Hill Farm is nearly surrounded by almond orchards, which are in bloom now. The farm sits on about 30 acres, a lot of which is planted, mostly with stone fruit trees that are blooming now. Their citrus trees are just hanging with fruit. Indira's daughter Rachel had made lemon tarts, lemonade, and a savory pumpkin pie. Son Josh does most of the orchard work. They have an old dog who used to catch 30 gophers a day, but is now semi-retired and only catches maybe one a day.”

Greg noted that the farm has plenty of water, as there is an irrigation canal that runs through the property. Admiring the abundance there, he said, “They already have tomatoes in the ground. They have some really old walnut trees, and I think some almonds of their own. They have lots of different table grapes, with some really old vines planted by Indira's late husband. They have a lot of berry canes, which are not blooming yet, but the strawberry plants have small green berries on them.”

So we may look forward to those in the near future! Thanks to Greg and James for the report and photos!

Photos in this issue courtesy of James Hackworth.

Tyson Hill Farm Cabbage

Creamy Kale Salad

Adapted from a recipe by QueenDump&Pour on

4 cups chopped kale (ribs removed)

1/4 cup chopped red onion

3 tablespoons raisins

1/2 cup plain Greek-style yogurt

1/4 cup mayonnaise

2 teaspoons sugar

1 lemon, zested and juiced

3 tablespoons sunflower seeds, or 1/2 cup sunflower greens


Mix kale, red onion, and raisins in a large bowl.

Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds or greens over the salad and toss to serve.


Roasted Root Vegetable and Kale Salad

Adapted from a recipe by Matt D on

2 jewel yams, or 3 medium turnips or rutabagas, cut into 1-inch cubes

2 tablespoons olive oil

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, sliced

3 cloves garlic, minced

1 bunch kale, torn into bite-sized pieces

2 tablespoons red wine vinegar

1 teaspoon chopped fresh thyme


Preheat an oven to 400 degrees F (200 degrees C). Toss the root vegetables with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

Once all the ingredients have cooled, combine the root vegetables, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.


Tyson Hill Farm Chard

Roasted Broccoli with Walnuts and Goat Cheese

Contributed by Melissa Rubel Jacobson for Food and Wine

1 1/2 pounds broccoli, cut into 1 1/2-inch florets

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 teaspoons fresh lemon juice

1 teaspoon minced shallot

Chopped toasted walnuts

Crumbled goat cheese


Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil and season with salt and pepper. Scrape the broccoli into a bowl. Add the dressing, walnuts and goat cheese, toss well and serve.


Creamed Collard Greens

Adapted from a recipe by Allison Vines-Rushing and Slade Rushing for Food and Wine

1 pound collard greens, tough stems and ribs removed

1 tablespoon unsalted butter

1 large shallot, minced

1 small garlic clove, minced

1/2 cup heavy cream

Pinch of freshly grated nutmeg

Kosher salt and freshly ground pepper


Bring a pot of water to a boil. Prepare a bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred or chop.

In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened. Stir in the cream and simmer, stirring occasionally, until reduced by half. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper and serve.


Single Box

Orange - Abbondanza

Ground beef - Winterport Farm

or Walnuts - Humbug Creek Farm

Asian stir-fry – Tyson Hill Farm

Red Russian Kale -Butte Mountain Farm

or Mixed Kales- Tyson Hill Farm

Collards -Butte Mountain Farm or Tyson Hill Farm

Broccoli - Tyson Hill Farm



Family Box

Oranges - Abbondanza

Ground beef - Winterport Farm

or Walnuts - Humbug Creek Farm

Sunflower greens - Butte Mountain Farm

Asian stir-fry – Tyson Hill Farm

Sage - Randall's Corner

Red Russian Kale -Butte Mountain Farm

or Mixed Kales- Tyson Hill Farm

Collards -Butte Mountain Farm or Tyson Hill Farm

Flower Appreciation
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!

Duck Race

Other Local Events News:

Sent in by MLH customer member Taunya Struhs

The Mothers’ Club of Amador County is a beneficiary of the Great Sutter Creek Duck Race coming up next month on Saturday April 27th. Currently we are selling Merchant Ducks ($50 for a new duck, $40 if you use one from a previous year) for local businesses to decorate and enter in the race. We also have ad space available, from $50 for a business card size ad and up to $750 for a full-page ad, (contact me* for the details) to promote your business in the Duck Race Papers AND in a special insert for The Ledger Dispatch. Hurry! Ads are due by March 14th - we can make it happen if you act now!

Beginning March 15th we will have individual Duck Race tickets available too.

One duck for $5, or 5 ducks for $20. One million $$$$ dollars in cash-o-la is a possible prize, so be sure to buy tickets for a chance to win that and other wonderful prizes! And buy your tickets from the Mommies!

As Treasurer for the Mothers’ Club, I am super excited that we are beneficiaries of the race this year. All of our fund-raising efforts go to support our diverse and inclusive activities for moms, children, and families in Amador County. We host a staggering array of free events, play dates, play groups, monthly Mommy Mingles, field trips, classes and guest speakers, holiday family parties, and offer free meals for our member families with new babies. We also have a walking/jogging group, and we offer a public and a private online forum for members to connect and discuss common interests, share resources and provide emotional support to one another.

We host drives for the Interfaith Food Bank, and we are affiliated with community outreach programs where we donate to groups such as Environmental Alternatives and Operation Care. We adopt families in our community who are in need, and every year provide donations and holiday gift giving to them. We are a 100% volunteer organization with a 100% volunteer board. Thanks to our partners, First 5 and Amador Community Foundation, and our incredible membership (140 members and counting), we continue to grow and offer more to the mothers and families of Amador County, which in turn continues to strengthen and build our amazing community.

We sincerely appreciate your consideration in helping make this fund-raising effort a success! Please let me know if you are interested in purchasing a merchant duck, ad space, or individual tickets. We would love to have your support, so please buy from the Mothers’ Club of Amador County for all your Duck Race needs!

Feel free to email or call me with any questions.

*Taunya Struhs, or call 296-1797.

Thanks so much!


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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.