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Local Food and Farm Products 
Abbondanza Broccoli
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 ejbn@aol.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.

 

MLH NEWS:

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.”


 



MLH Beauty

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.

Dynamo Flax Seed Crackers

Roasted Garbanzo Beans and Garlic with Swiss Chard

Bon Appétit | January 2008

by Michael Psilakis

Garbanzo Beans:

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

Chard:

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

Garbanzo beans:

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.

Chard:

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.

 

Creamy Coleslaw

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.

WHAT'S IN YOUR BOX
 

Single Box

Carrots – Casa de la Pradera

Green cabbage - Tyson Hill Farm

Green garlic - Casa de la Pradera

Lettuce mix – Tin Bird Garden

Green onions - Butte Mountain Farm or Tyson Hill Farm

Radishes - Butte Mountain Farm

Swiss chard - Abbondanza, Butte Mountain Farm, or Casa de la Pradera

Strawberries - Tyson Hill Farm

 

 

Family Box

Asparagus – Harmony Hill Farm or Butte Mountain Farm

Cilantro - Casa de la Pradera

Green onions - Butte Mountain Farm or Tyson Hill Farm

Meyer lemon - Abbondanza

Lettuce mix – Harmony Hill Farm

Swiss chard - Abbondanza, Butte Mountain Farm, or Casa de la Pradera

Strawberries - Tyson Hill Farm




Dynamo Foods' Karma Kitchen
Shopping at www.mlharvest.com
MotherLode
Harvest has local food and farm products available to order at www.mlharvest.com.
THE ORDERING WINDOW IS FRIDAY AT 9 AM THROUGH SUNDAY AT NOON.   
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 joannd@volcano.net, 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 Bounty

Other Local Events News:

Saturday, April 27: The Mothers’ Club of Amador County is a beneficiary of the Great Sutter Creek Duck Race . Currently we are selling Merchant Ducks ($50 for a new duck, $40 if you use one from a previous year) for local businesses to decorate and enter in the race.

Beginning March 15th we will have individual Duck Race tickets available too. One duck for $5, or 5 ducks for $20. One million $$$$ dollars in cash-o-la is a possible prize, so be sure to buy tickets for a chance to win that and other wonderful prizes! And buy your tickets from the Mommies!

Feel free to email or call me with any questions.

*Taunya Struhs (MLH customer member), taunyad@msn.com or call 296-1797.

 

Join the Master Gardeners for free gardening classes during April.

Saturday, April 27

Calaveras MG Open Garden Day, 10:00 - Noon, Master Gardener Demo Garden, 891 Mountain Ranch Road in San Andreas. Hosted by the Calaveras County Master Gardeners (209-754-2880)

Landscaping with Trees & Shrubs, 9:00 - Noon, Government Center Hearing Room, Building C, 2850 Fairlane Court in Placerville. Hosted by the El Dorado County Master Gardeners (530-621-5512)

 

Saturday, May 4: Garden Club

The Glencoe-Rail Road Flat Farm and Garden Club has monthly meetings are at The Blueberry Farm in Glencoe on the first Saturday of the month from 10:30 to noon, with their “ Sell, Buy, Barter” program-- an ooportunity to exchange goods and services--- following the meeting at the same location. People don’t have to attend the meeting to be part of the Barter exchange. For the meeting in May, Jayne Childress, a Mountain Ranch resident and owner of Wild Geese Mountain Herbs, will talk about the cultivation of culinary and medicinal herbs. Jayne has lived in Calaveras County for 30 years and has been running her business for 25 years. She provides plants for Calaveras, Amador and Tuolomne nurseries as well as selling at farmers markets and events like the Whole Earth Fair.

People who want more information about the club and its programs can contact either Tom Cagle at

209-293-4271 or Steve Elias at 209-293-4471.

 

Events by FoCuS: Creating new educational opportunities for greater self reliance in Calaveras and Tuolumne counties.

www.foothillsustainability.org

info@foothillsustainability.org

First Annual Mother Lode "Plant Starts Festival"

May 4th, 2013 10:00 am — 4:00 pm at Tractor Supply, 14879 Mono Way, Sonora

What will be there?

Local farmers and gardeners selling seedling plants that you can purchase.

Related products such as compost, worms, mulch …

Expert growers who will share their knowledge and experience

Raffle prizes

Healthy food

How can you participate?

Just come, admission is free!

Get a vendor booth

$15 per booth for non-FoCus members (call Kurt at 588-3845, or Val at 588-3879) Free for members .

 

 

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.

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.