Local Food and Farm Products 
Volume 4 Number 29    July 17, 2012


MLH at the Fair: Mother Lode Harvest will be part of a local agriculture booth at the Amador County Fair on Saturday, July 28 and Sunday July 29. We need volunteers to staff the booth between the hours of 10 am and 6 pm, in 1 1/2-hour shifts. We will be selling non-perishable products, so volunteers with experience in doing our consignment sales would be very helpful. Volunteers should also be comfortable talking to the public about our association and our farm products distribution program. Free fair entry for the day of volunteering is included. Please call Michelle at 419-2503, or email at if you would like to help out.


Fall/Winter Planting Class: Yes, it's summer, but it is also time to start thinking about your fall/winter garden! Alice Kaiser, of Casa de la Pradera in Fiddletown, will host a class for MLH members only on “How to Plant for Fall and Winter” on Sunday, August 5 from 9 am to 12 pm at her farm. Take advantage of this special benefit for members to learn some tips on seed-sowing and other aspects of planting. Alice will focus in particular on the importance of timing your planting for the best results. For more information, please call Alice at 245-6042, or email at


Family Boxes are now available!

If you would like to change your subscription to a family box, please notify Michelle at, or at 419-2503 by Thursday at 9 am. You can start at the end of your current subscription, or you can start right away by simply paying the difference between the two boxes.



Summer Produce

Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta

Adapted from a recipe by Travis Lett for Food and Wine

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 pound mixed yellow summer squash, sliced 1/4 inch thick

1 medium sweet onion, thinly sliced

1 pound tomatoes, chopped

Pinch of crushed red pepper

Sea salt

1/4 cup dry white wine

1 1/2 pounds dried buckwheat pasta

4 cups cooking greens, stems removed, tender leaves chopped

1 cup fresh ricotta

In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.

Add the pasta to the skillet along with the cooking greens, ricotta and the reserved cooking water. Toss over moderately high heat until the greens are wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.


Roasted Tomato and Shallot Salad with Goat Cheese

Adapted from a recipe by Melissa Rubel Jacobson for Food and Wine

8 small shallots, quartered

1/2 pound tomatoes, quartered

2 1/2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 cup pumpernickel bread cubes (1/2-inch)

1 tablespoon mayonnaise

1 tablespoon sherry vinegar

1/2 teaspoon Dijon mustard

2 romaine hearts, cut crosswise into 1/2-inch ribbons, or ½ pound salad greens

3 ounces goat cheese, crumbled

Preheat the oven to 350°. In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 45 minutes, until tender and lightly browned. Let cool, then chop the tomatoes.

Meanwhile, spread the pumpernickel cubes in a pie plate and toast for about 10 minutes, until crisp. Let cool.

In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the mayonnaise, sherry vinegar and mustard and season with salt and pepper.

In a large bowl, toss the shallots and tomatoes, toasted pumpernickel croutons and salad greens with the dressing until coated. Add the goat cheese and toss gently. Mound the salad on plates and serve.

Shallots emerging

Lao Mixed Salad with Peanuts and Fried Shallots

Contributed by Sebastien Rubis for Food and Wine

1 large hard-cooked egg, peeled and halved

1 tablespoon plus 1 teaspoon white vinegar

1 teaspoon honey

2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying

Salt and freshly ground black pepper

1 large shallot, thinly sliced and separated into rings

2 large garlic cloves, thinly sliced

2 medium tomatoes, sliced

1 medium cucumber, peeled and sliced

8 cups salad greens

2 tablespoons chopped salted peanuts

Separate the egg yolk from the white. Thinly slice the white. Put the egg yolk in a blender, add the vinegar and honey and blend until smooth. With the blender on, slowly pour in the 2 tablespoons plus 2 teaspoons of oil. Season the dressing with salt and pepper.

In a medium skillet, heat 1/4 inch of oil. Add the shallot rings and fry over moderate heat, stirring a few times, until golden brown and crisp, about 3 minutes. With a slotted spoon, transfer the shallot rings to paper towels to drain. Add the garlic to the hot oil and fry, stirring a few times, until golden, about 1 minute. Transfer the garlic to the paper towels.

In a large bowl, drizzle the tomato and cucumber slices with 1 tablespoon of the dressing and toss gently. Arrange the slices around a platter. Add the salad greens and sliced egg white to the bowl, top with the remaining dressing and toss well. Mound the salad on the platter, garnish with the peanuts and the fried shallot and garlic and serve.

Make Ahead: The dressing can be refrigerated overnight. The fried shallot and garlic can be kept overnight at room temperature.


Single Box


Squash - Harmony Hill Farm or Randall's Corner


Shallots - Butte Mountain Farm


Braising Greens - Casa de la Pradera


Garlic - Randall's Corner


Tomatoes - Tyson Hill Farm


Blackberries - Tyson Hill Farm


Red Potatoes - Tyson Hill Farm




Family Box


Squash - Harmony Hill Farm or Tin Bird Garden


Garlic - Butte Mountain Farm


Sweet Onions - Tin Bird Garden


Tomatoes - Tyson Hill Farm


Red Potatoes - Tyson Hill Farm


2 lb Mixed Fruit - Tyson Hill Farm


Cucumber - Tyson Hill Farm


Blackberries - Tyson Hill Farm


Alice's Greenhouse
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!

MLH at the fair


Mark your calendar for these upcoming MLH events!

  • Saturday, July 28, and Sunday, July 29, 10 am to 6 pm-- MLH is at the Amador County Fair!

  • Sunday, August 5, 9 am to 12 pm-- "How to Plant for Fall and Winter" Class, Casa de la Pradera, Fiddletown

  • Saturday, August 11-- Steiner Road Summer Feast, featuring MLH produce, Shenandoah Valley

  • Sunday, August 26, 3 to 5 pm -- MLH General Membership Meeting, Distribution Center, Jackson

  • TBD September-- Canning party, Boggs' Market Farm, Pine Grove

  • Sunday, September 30, 12 pm to 4 pm-- Fall Quarter Open House, Distribution Center, Jackson

  • Saturday, November 3-- Movie Night

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.