|GOOD FOOD NEWS
Volume 5 Number 16 April 23, 2013
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 email@example.com 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.
Dynamo Foods is a new producer for MotherLode Harvest. Lyn Owen has recently started a plant-based kitchen located inside New York Fitness, and will be offering clean foods meaning sustainable, organic and local, which is where MLH comes in. “I have been a member of MLH co-op for a few years now and love the variety and quality of food available and will share the bounty with my customers. What we put in our bodies is one of the few things we have control of. Non-GMO, Pesticide Free, No Cholesterol or Processed Sugar, Preservatives, Artificial Colors or Irradiation, these are choices which we still have the right to avoid, although it isn’t always easy. This is one of the many reasons I love MLH, I know I am getting healthy, vibrant, local, organic produce, and that makes me feel good. There is a wide selection of local producers that offer a wide selection of options. I want to remind people how good they can feel by simply eating more fruits and vegetables! I also use sustainable packaging, it‘s all about the footprint we leave, so I want to do my part to minimize this.”
“My goal is to offer foods that will enhance your lifestyle choices, so meals will be lighter but full of nutrients and energy.” Besides making fresh foods for the to-go case at NYF, Lyn Owen is and now offering for your dining pleasure freshly made salads, quinoa dishes, entrees and snacks and Green Smoothies available in the café and patio area.
“The menu changes daily, it depends on what’s fresh as to what is going to make it into the salads, so no salad or smoothie will ever be the same. You can always find something healthy in the to go case at NYF, and the café hours to start are Mon & Tues from 11am to 2pm, Thur12-3 but I’m there every day so if you catch me on the off times chances are I can provide you with something tasty to enjoy! I am just starting to add some bulk items, such as Raw Granola, Raw Teriyaki Almonds, Seed Pates, Flax Crackers, Raw Energy Bars and Raw Cashew Cheese Cakes, these are the items I plan to offer through MLH, along with the specials of the week.”
“Dynamo Foods is a new adventure, I am looking forward to enhancing peoples active lifestyles by offering choices that provide energy and nutrients without the guilt. I look forward to working with people to reach their goals, be it a smoothie 3 days a week for a meal or seeing the benefits of eating a daily salad. Plant-Based foods are an important part of everyone’s diet and by offering tasty alternatives the choice to eat healthier gets easier. I hope to offer some Raw Food Prep classes and occasional weekly Cleanse Food Plans as well. I hope you enjoy the offerings through MLH! I look forward to this adventure.”
Hold on to this fantastic-sounding recipe from Lyn Owen of Dynamo Foods for summer. Thanks, Lyn!
This salad comes from a stack of recipes I have acquired over the years. Author unknown.
The author states it is a delight to make in the summer, when fresh basil and corn are in abundance. If you’re a newcomer to quinoa, this is a good recipe to try. Quinoa and corn are natural partners. You’ll have time to prepare the basil, red pepper, and onion while the quinoa is cooling. For a striking presentation, serve the salad inside hollowed-out beefsteak tomatoes.
Prep: 5 minutes Cooking: about 12 minutes cooling: under 15 minutes
Quinoa-Corn Salad with Basil
5 cups water
1 teaspoon salt, or more to taste
1 ½ cups quinoa, thoroughly rinsed and drained
2 cups fresh corn, cooked or defrosted frozen corn
1 cup tightly packed fresh basil leaves, finely chopped
½ c diced roasted red peppers
½ cup finely diced red onions
2 tablespoons plain or roasted garlic olive oil
3-5 Tablespoons freshly squeezed lemon juice
In a medium saucepan, bring the water and salt to a rolling boil over
High heat. Stir in the quinoa. Return to a boil, reduce the heat to medium, and cook at a gentle boil for 11 minutes.
Add the corn and continue to cook until the quinoa is tender but still crunch, 1 to 3 more minutes. Drain thoroughly.
Transfer the quinoa to a serving bowl or storage container. Stir to fluff it up and to release excess heat. Set aside until cooled to room temperature.
Stir in the basil, red peppers, onions and olive oil. Add salt, if needed and enough lemon juice to give the salad a distinct lemony edge.
This is also a great way to prepare green cabbage.
Sauteed Swiss Chard
Adapted from a recipe by Gina Marie Miraglia Eriquez
Gourmet | November 2007
1 1/2 pounds green Swiss chard
1 tablespoon olive oil
1 tablespoon unsalted butter
4 green onions, thinly sliced
1 stalk green garlic, thinly sliced
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and adding the green onions and green garlic with the last batch of chard. Cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Roasted Garbanzo Beans and Garlic with Swiss Chard
Bon Appétit | January 2008
by Michael Psilakis
2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed, or 6 stalks green garlic, sliced
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken or vegetable broth
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.
This garlic mayonnaise is great for sandwiches, or for dipping raw carrots and radishes. It is also a good base for creamy salad dressings, or for dressing cole slaw (see below).
Green Garlic Aïoli
Bon Appétit | August 2006
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic
1/4 teaspoon coarse sea salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
DO AHEAD: Can be made 1 day ahead. Cover; chill.
Gourmet | August 2004
1/2 cup mayonnaise, or green garlic aioli
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded
Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.