Local Food and Farm Products 
Volume 5 Number 39    October 1, 2013

FIELD NOTES: Paloma Pollinators, Jackson

This just may be some of the best weather we could ever enjoy! The crisp mornings and perfect working temperature days are such a welcome respite to the hot dry of summer. The rain that ushered in Autumn was so welcome, soaking the soil with moisture and life giving nutrients. The plants sure enjoyed being cleaned up by the water of life after a long summer of dust and smoke. To add to it all, it is truly amazing how close the coast range appears when the air has been cleared of contaminants.

Here at Manzanita Ridge we celebrated the equinox with a fun, thought provoking and delicious multi-national gathering. Thanks to our dear local friends for sharing this special day with us and to those from all around world. Mathieu and Floriane are motivated and knowledgeable work-traders visiting us from the French island of Corsica, Swedish Peter is back with his elvish smile and we are so fortunate to have Emilce here from Argentina. Emilce is one of the owners of Jardin de Los Presentes, a small permaculture farm I visited while steading around in Argentina. She is an incredibly thoughtful designer and book publisher as well as being a hard and dedicated worker who brings a plethora of information and ideas to our little community. We were also graced with a week of Anne-Sophie's presence, another incredible person who spent the first half of 2013 riding her unicycle from the southern tip of South America north to Santiago. Such dedication and spirit is a joy to be around as it spills into everything around this vibrant human.

Now as September marches on we are continuing to harvest abundant winter squash, peppers, lettuce and basil along with delicious oyster mushrooms and amaranth. The bees have gathered up a hefty quantity of oak honey which we are looking forward to watching spill out of the extractor and into our bellies. We are also tidying up and getting ready for what is going to be an informative, fun, delicious and relaxing event.

On October 5th we will host the Honey Flow Farm Fest at our Manzanita Ridge farm between Jackson and Pine Grove. This unique event will weave together honey, pollinators, yoga and a dinner produced exclusively from our farm. Highlights will include tasting a wide variety of foothill honeys, practicing yoga in a gorgeous setting with an excellent instructor, observing honeybees as they work inside an observation hive and enjoying a meal direct from our farm prepared by a professional chef. See more details in the Events section below.



New pickup locations--

Beginning October 1st, Mother Lode Harvest is pleased to be able to offer you two new pickup locations for produce box subscriptions: Amador 360 in Plymouth, and the Country Store in Volcano. Both locations are open 11 am to 6 pm on Tuesdays, giving you more flexibility in pickup time and well as location. Amador 360 is located at 18590 Hwy 49 in Plymouth (look for the red flag), and the Country Store is at 16146 Main Street in Volcano.

The logistics are still pretty simple: you would contact me (contact info below) to let me know what size box you would like and whether you would like a month's subscription (4 weeks) or a quarter (13 weeks, gives you a 10 % discount). I will start your subscription after we receive your payment, which can be mailed to: Mother Lode Harvest, P.O. Box 534, Amador City, CA 95601. All subscriptions must be prepaid-- the folks at Amador 360 and the Country Store will not be handling money for us.

If you have not shopped with us in a while, please note that we have a lifetime membership fee of $25. If you have not already paid that, it will be added to your first subscription. There is also a $1 handling fee per week, which you can pay up front with your subscription cost.

We hope that these two new locations will make it easier for you to enjoy the great local, sustainably-raised produce that Mother Lode Harvest has year-round!


Thanks for supporting local agriculture,

Michelle Grondin

Customer coordinator


Header photo courtesy of Mirabelle Vineyard and Orchard.
All other photos in this issue courtesy of Paloma Pollinators.

Butternut Squash Tart with Fried Sage

Bon Appétit | October 2012

by The Bon Appétit Test Kitchen


1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)

1 large egg beaten with 1 teaspoon water

12 1/8"-thick rounds peeled butternut squash

kosher salt

1/4 cup honey

1 thinly sliced Fresno, jalapeño, or red Thai chile

3 tablespoons olive oil

12 fresh sage leaves

1/4 cup shaved Parmesan

black pepper


Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10" square (just enough to even out). Transfer to prepared sheet.

Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2" border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)

Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.

Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.

Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.

Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.

Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.


Farmhouse Butternut Squash Soup

Gourmet | February 2009

by Ian Knauer


4 bacon slices

4 large garlic cloves, chopped

1 teaspoon caraway seeds

2 pounds butternut squash, peeled, seeded, and chopped

1/2 pounds carrots, chopped

1 tart apple, peeled, cored, and chopped

3 thyme sprigs

1 bay leaf

3 1/2 cups reduced-sodium chicken broth

2 cups water

1 to 1 1/2 teaspoons cider vinegar


Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Quince Pound Cake

Gourmet | January 1998


2 medium quinces (about 1 pound total)

2 cups water

3/4 cup sugar

1/2 cup honey

2 teaspoons fresh lemon juice

1/2 teaspoon cinnamon


1 3/4 cups cake flour (not self-rising)

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1 1/2 cups sugar

1 large egg yolk

3 whole large eggs

1/2 cup heavy cream

1 teaspoon vanilla


Cook quince:

Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour and up to 3 days.

Preheat oven to 350°F. Butter and flour a 9- by 2-inch round cake pan, knocking out excess flour.

Into a bowl sift together twice flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan.

Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely. (Cake keeps, in an airtight container at room temperature, 4 days.)


Soft Fried Tortillas with Tomatillo Salsa and Chicken

Gourmet | May 2004


For tomatillo salsa

1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered

3 fresh green serrano chiles, coarsely chopped (including seeds)

1/4 cup chopped white onion

3 garlic cloves, quartered

3/4 teaspoon salt, or to taste

1/2 cup water

2 tablespoons vegetable oil

3 tablespoons finely chopped fresh cilantro

For chalupas

1 to 2 tablespoons vegetable oil

12 small corn tortillas

1 cup shredded cooked chicken (from 1 chicken breast half)

2 to 3 tablespoons sour cream

1/3 cup finely chopped white onion

1/3 cup finely crumbled queso fresco (Mexican fresh cheese)


Make salsa:

Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.

Make chalupas:

Put oven rack in middle position and preheat oven to 200°F.

Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.

Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin sour cream with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.


Single Box

Tomatillos – JD & Co or Casa de la Pradera

Squash, Mixed summer – Butte Mountain Farm

Shallots– Butte Mountain Farm

Oakleaf Lettuce Mix – Paloma Pollinators

Butternut squash – Paloma Pollinators

French prune d'Agen – Mirabelle Vineyard & Orchard

Duchesse D’Angouleme pears– Mirabelle Vineyard & Orchard


Family Box

Bay laurel – Amador Creek Gardens

or Sage – Amador Creek Gardens

Salad mix – Casa de la Pradera

or Oakleaf Lettuce Mix – Paloma Pollinators

Tomatoes – Casa de la Pradera

Quince – Chapultepec Gardens

Butternut squash – Paloma Pollinators

Eggplant– Paloma Pollinators

Garlic Organic – Randall’s Corner

French prune d'Agen – Mirabelle Vineyard & Orchard

Duchesse Bronzèe pears– Mirabelle Vineyard & Orchard

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!

Local Agricultural Events:

October 5 - 1 pm ‘til 8:30 pm – HoneyFlow Farmfest

beekeeping + yoga + dinner on the farm


Join us for a day of honey-making and tasting, breathing in soul-filled beauty, and savoring the flavors of an abundant growing season. The Paloma Pollinators farm on the beautiful Manzanita Ridge is hosting deliciousness, education and inspiration at the Honeyflow Farmfest on October 5th.

Event includes:

· Honey tasting

· Art of Making Honey Beekeeping Workshop

· Honey Flow Yoga Class (all abilities)

· Swimming + Slack-lining + Music at the pond

· Farm Tour

· Feast featuring Paloma Pollinators’ Heritage Turkey and Heirloom Veggies

-Vegetarian, dairy and gluten-free options available


Accommodations available:

Camping $15 - on farm camping

Redwood Tree Cabin $125 - click here for a description

Work-trade Available

Massages available

For further information contact~


We will begin the afternoon tasting the large variety of honeys produced by Paloma Pollinators over a 20+ year history of beekeeping. This will be followed by an educational session on the life-cycle and historical importance of the honeybee, how honey is produced and why all this is important and beneficial to our everyday health and that of future generations.

A short walking journey will lead us to a lovely pond where we will sip Holy Basil tea and take the inspirational journey inside our bodies and minds with Honeyflow Yoga instruction by Joody Marks. Honeyflow Yoga is a simple flow, emphasizing breath and meditative awareness of body sensations, circulation, and alignment. Opening subtle gateways increase circulation of life force through inner chakras and expand the capacity to experience living energies in plants, animals, and minerals outside. When aligned with motivations to benefit the hearts, minds, and souls of all beings, this practice tastes like nectar.Swimming in the refreshing water, slack lining, and more tea drinking precede a brief tour of the farm where the evening’s dinner has been grown and raised.

Finally, we will all sit down to Paloma Pollinators' harvest bounty. This meal will be a veritable feast, featuring our farm raised Heritage Turkeys and Heirloom veggies with dishes for vegetarians and gluten free guests available. We are truly looking forward to this event and to the opportunity to inspire our minds and bodies through connection with our food and the natural world that allows us to produce it.


Honeyflow Farmfest Instructors/Hosts:

Sean Kriletich has been tending to animals and gardens since age seven, actively keeping bees since age nine and working on farms since age thirteen. Twenty-five years of natural beekeeping experience and an observant eye for the physical, emotional and spiritual workings of the natural world have given Sean a keen perspective on the interactions of all life systems. As a professional educator Sean has worked as Farm Advisor for UC Coop Extension and taught bee-keeping classes since 2003. Paloma Pollinators’ classes open participants minds to new information and provide a deep and lasting connection to the natural world.


Joody Marks is certified in Chakra Yoga, teaching the eight limbs of yoga including pranayama, asana, and meditation since 2003. She incorporates wisdom from studying Tibetan Buddhism, Kashmiri Shaivism, and Hatha Yoga since 2009. She is grateful for the wisdom and generosity of her nectar-filled teachers Lama Tsultrim, Scott Blossom, and Chandra Easton.



Daylong 1pm - 8:30pm $80

Dinner and Yoga 3:30pm-8:30pm $60

Dinner Only 6:30pm-8:30pm $40


Paloma Pollinators Jackson/Paloma, CA -


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.