Local Food and Farm Products 
Abbondanza Broccoli
Volume 5 Number 18    May 8, 2013

MLH NEWS: Open House, Saturday, May 18:

The MLH Spring Quarter Open House will be at Harmony Hill Farm, between Fiddletown and Mt. Aukum. The day will start with a work party for interested members, from 9 am to noon, followed by the Open House from noon to 3 pm, which is open to the public. There will be tours, demonstrations, information on sustainable gardening, and snacks made of local foods. The focus will be on discussions and exchanging ideas about gardening. For more information, contact Emily Beals at or at 530-620-4548 .


Here are directions from Fiddletown. Take Tyler Rd off of Fiddletown Rd. in Fiddletown. Go east about 4 miles to Bridgeport School Rd. Turn left, go about 2 miles to 4545 Grinding Rock Rd. on the left. Look for Harmony Hill Farm sign.

From Mt. Aukum, take Cedar Creek Rd. by Post Office. Go 1 mile to Bridgeport School Rd. Cross bridge, go 2 miles to 4545 Grinding Rock Rd. Look for Harmony Hill Farm sign on right.


LOCAL AGRICULTURE NEWS: special to MLH from Susan Manning, A-PAL Humane Society and Tri County Wildlife Care

We love to team up with people in agriculture who will welcome barn cats and we do all the work. The cats are taken to the property by an A-PAL representative who grounds them in a cage for a couple of weeks so they get accustomed to their new home. Farm owners simply provide shelter, food, and water daily. All cats are sterilized and rabies vaccinated, over $125 worth of services for only $15 each! All funds go to save more cats. Barn cat buddies are green rodent control! No more need to use dangerous poisons around your place! Call A-PAL at 223-0410, or an A-PAL representative at 304-0928.


Tri County Wildlife Care takes in more than 600 critters every year and although we try to release them where we found them, this is not always possible. A few week ago, we released a Pygmy Owl that was found on Shenandoah Road at Bray Vineyards, we have released may Barn Owls into barns and can release raptors where they are wanted - hawks, falcons, etc. as long as we know the land owner will welcome them. We have education birds and are happy to make a presentation to groups if that is desired as well. For more information, call 209-547-3233, or go to .



Fava Beans-- Mature beans, still tender with a pea-like sweetness. Packed with protein, fiber and other nutrients, these can also be cooked and pureed for a hummus-like spread.

Sorrel-- Unusual green that makes delicious soup--traditional in France in early spring-- and sauce; very lemony sour when raw, milder and spinach-like when cooked. Use as you would spinach, in salads or sauteed.




I have used this recipe in previous newsletters, but I think it is worth repeating for its great combination with a short-season spring favorite, fava beans.

Grilled Chard with Fava Beans and Oregano

Gourmet | July 2008

by Maggie Ruggiero

2 pounds Swiss chard stems and center ribs

1 cup shelled fresh fava beans (1 1/4 pounds in pods)

1 1/2 tablespoons extra-virgin olive oil, divided

1 small garlic clove, thinly sliced

2 teaspoons chopped oregano

1 teaspoon fresh lemon juice

Blanch chard stems:

Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.

Prepare fava beans:

Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins.

Grill stems and assemble dish:

Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat for gas. Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.

Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.


Arugula is currently available on the MLH website from Harmony Hill. You can substitute sorrel, spinach or other salad greens.

Fava Bean Salad with Shaved Pecorino

Adapted from a recipe in Gourmet | March 2003

1/2 lb broccoli, trimmed into florets

2 cups shelled fresh fava beans

2 tablespoons extra-virgin olive oil

1/4 lb arugula, coarse stems discarded

1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano

2 teaspoons balsamic vinegar

Blanch broccoli in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Gently peel skins from beans.

Toss beans and broccoli in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.


Tyson Hill Farm has harvested their fresh crop of onions, and Butte Mountain Farm has been offering asparagus on the MLH website.

Risotto alla Primavera

Bon Appétit | May 2005

6 1/2 cups (about) vegetable broth

3 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 8-ounce onion, chopped

1 medium leek (white part only), sliced crosswise into thin rings

2 stalks green garlic, chopped, or 1 garlic clove, minced

2 cups arborio rice or carnaroli rice

1/2 cup dry white wine

1 cup 1-inch pieces thin asparagus

1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound), or 1 cup shelled fresh fava beans, blanched and peeled

1/4 cup chopped fresh Italian parsley

3/4 cup freshly grated Parmesan cheese, plus additional for serving

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen) or fava beans. Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.


You can substitute spinach for the sorrel, but it won't have the same tart flavor.

Sorrel and Rice Meatballs

Adapted from a recipe from the San Francisco Chronicle

3/4 tablespoon butter

1/2 yellow onion, chopped finely

1/4 pound sweet Italian sausage

1 pound ground beef

1 1/2 cups stemmed and finely chopped sorrel

1/2 cup cooled cooked rice

1 medium egg, lightly beaten

1/2 cup heavy cream

Salt and freshly ground back pepper

1/2 cup chicken stock

Preheat the oven to 375 degrees. In a skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until soft. Remove from the heat and let cool.

Meanwhile, in a large glass or stainless-steel bowl, combine the sausage meat, beef, sorrel, rice, egg and 1/4 cup of the cream. Season generously with salt and pepper and mix gently. Add the cooled onion and again mix to distribute evenly. Avoid handling the mixture too much, or the meatballs will be tough; just mix until the ingredients are fairly well incorporated. Shape into walnut-size balls and arrange in a baking pan. Pour the stock around the meatballs.

Bake the meatballs until cooked through, about 30 minutes. Remove from the oven and, using a slotted spoon, transfer the meatballs to a heated serving platter. Cover to keep warm.

Place the pan with the juices on the stove top over medium-high heat. Add the remaining 1/4 cup cream and bring to a simmer. Cook, stirring constantly, until the sauce has thickened slightly, about 3 minutes. Pour the sauce over the meatballs and serve over wide egg noodles or rice.



Single Box

Broccoli - Tyson Hill Farm

Swiss Chard - Butte Mountain Farm

or Rainbow Chard - Abbondanza

Green garlic - Casa de la Pradera

Ground beef - Winterport Farm

Lettuce mix - Harmony Hill Farm

Strawberries - Tyson Hill Farm


Family Box

Broccoli - Tyson Hill Farm

Swiss Chard - Butte Mountain Farm

or Rainbow Chard - Abbondanza

Green onions - Butte Mountain Farm

Ground beef - Winterport Farm

Fava beans - Tin Bird

Lettuce mix - Harmony Hill Farm

Sorrel - Casa de la Pradera

Strawberries - Tyson Hill Farm

TriCounty Wildlife Owl in Flight
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!

TriCounty Wildlife Owl

Other Local Events News:

Friday, May 10: Cottage Foods Workshop

Please join Farms of Amador, Friday May 10th at 6 pm for a delicious dinner and pertinent information on the new possibilities for Cottage Food production.

The Cottage Foods Act which will loosen restrictions on food production of certain fresh and processed foods that can be produced in a home kitchen and sold to the public. Some of the foods include: baked goods, candy, pasta, honey, jams and jellies, mustard, and much more.

A potluck dinner will start off the evening, then the featured speaker, Shermain Hardesty of the University of California Extension at Davis, will explain the new state law AB1616. Come with your questions.

The Dinner and Workshop will be held May 10th at the Amador City Community Hall. 14531 East School St. at 6:00pm. Attendance is $25, or $15 if you bring a side dish for the Dinner. Please bring your own place setting and beverage of choice.


The Sixth Annual Farms of Tuolumne County Farm and Ranch Tour

Saturday, June 8, 2013.

Tour Hours: 10am-4pm

Cost: $8 pre-sale and $10 day of the event. Free to those under 18 years of age!

The Tour features five farms/ranches: Hurst Ranch/Table Mtn. Beef; Gianelli Vineyards; Red Earth Farm; Llamas of Circle Home; Cover's Apple Ranch

This is a self-guided tour (you drive to each location). There is plenty of room for tour buses.

Brochure with map available at:

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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.