|GOOD FOOD NEWS
Volume 7 Number 38 Sept 22, 2015
BUTTE FIRE FARM NEWS, Continued--
From MLH President Alice Kaiser
We have very good news today--Highway 26 is now open, so Humbug Creek Farm and others are no longer isolated and inaccessible. West Point has power again, so Laurel, and Ron Brickman and others should be able to go home. (We don't know yet what they will find when they return--let's hope their places are intact!) Steve does not have power but is using a generator to keep the cider frozen. With the fire 47% contained, the immediate danger is much reduced, but it will turn hot and dry again this weekend, so we are not necessarily done with this. And, as Sean has pointed out, there is enormous work to be done after the flames have subsided.
Steve mentioned yesterday that he has a large apple crop that he may not be able to press into cider (barring power being restored very soon), and he would like to harvest the apples and make them available to the Food Bank and any other institutions that can give them to people who need them. No plans or dates have been set, but if MLH can contribute to a harvest work party, that would be great. When any plans are set, I'll help get them out.
I know I have wanted to have ways I could help, and I imagine most of us have felt that way. I hope that we can continue to work together for mutual support, and to find creative ways to build community for local food production and distribution.
Blue Mountain Orchard, West Point
Dear friends and family, I was allowed to return to my home this morning, after having been evacuated since last Friday. The firefighters put in a massive effort day before yesterday to stop the fire in the South Fork canyon, about 3 miles from my home. By that time, the fire that had started a week ago had consumed about one-fourth of the county I live in, a vast area of some 72,000 acres. There is still some danger, as my corner of the fire is one of the most volatile, and any flare-up, like an ember crossing the river, would quickly gain traction, as the area is heavily forested and not easily accessible.
I came out of it quite well, unlike many people who lost their homes. My home and property were untouched; even the view from my home is unimpaired, and I can go to and from West Point along my usual route (highway 88 to Jackson and Sutter Creek) without even seeing any fire damage. But taking the other highway, there is total devastation from about 8 miles from my place to the town of Mokelumne Hill, some 16 miles away.
All of my animals survived. Since the electric-powered deer repellers were off (we were out of power for a week and even now only have temporary, trucked-in, power), the deer had a feast on my landscaping. The fact that my automatic irrigation system was also off did minimal damage. The whole property, inside and out, is covered with a light ash, like dirty snow.
I plan to go ahead with all my plans. I’m sure people will understand that it will take some time to bring my place back up to its usual standards.
Thanks so much to all of you who contacted me during this ordeal. Your support helped me get through it!
Butte Mountain Farm, Jackson
Things are slowly returning to normal at Butte Mountain Farm. Only one or two Cal Fire vehicles were seen today. There are hot spots, but hopefully all on this side of the fire zone is pretty well finished burning.
I will not be at either Folsom nor Carmichael this weekend. I will be out of town for a family event. However, Dan Port of Winterport Farm does have eggs he will take to the Saturday market at the light rail station in Rancho Cordova. It is on Folsom Blvd and Sunrise. The hours of that market are 8am to 12pm.
I will be back at both markets the weekend of Sept 26th and 27th. See you then!
Grilled Beef Tenderloin & Escarole
From EatingWell: July/August 2008
Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
1 cup chopped tomatoes
2 tablespoons extra-virgin olive oil, divided
2 tablespoons finely shredded Parmesan cheese, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 clove garlic, minced
2 large heads escarole, outermost leaves removed
1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick
Preheat grill to medium-high.
Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
Leaving the root ends intact, cut escarole heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
Oil the grill rack (see Tip). Grill the escarole, turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
Cut the root ends off the escarole and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.
Tip: To oil the grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
Wilted Escarole with Apples
3 tablespoons extra-virgin olive oil
1 shallot, diced small
Coarse salt and ground pepper
2 apples, peeled, cored, and cut into 1-inch pieces
3 tablespoons cider vinegar
1 bunch (about 1 pound) escarole
In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper.
Honey-Roasted Eggplant with Chiles
from Martha Stewart Living, January 2010
4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
5 small fresh hot chiles, halved lengthwise
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.
Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
Roasted Eggplant, Zucchini, and Chickpea Wraps
from Martha Stewart Living
1 tablespoon balsamic vinegar
1 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon coarsely chopped fresh parsley
Vegetable oil, cooking spray
1 large eggplant, cut into 1-inch cubes
1 medium summer squash, cut into 1-inch cubes
1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
1 cup drained canned chickpeas, rinsed
½ pound tomatoes, chopped
1/2 teaspoon coarse salt
Freshly ground pepper
4 ounces fresh part-skim mozzarella, thinly sliced
4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 2 teaspoons parsley in a small bowl; set vinaigrette aside.
Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, summer squash, onion, and remaining parsley in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.