Local Food and Farm Products 
Abbondanza Broccoli
Volume 5 Number 12    March 26, 2013

MLH NEWS: by Michelle Grondin, editor

Volunteers Needed!

I would like to find one or two members who would like to volunteer to help with the newsletter once or twice a month. Working on the newsletter is a great opportunity to interact more with the producers, and feel more involved with your association, through the process of collecting “news.” It's also a great way to contribute your time and skills to MLH if working at the distribution center doesn't fit your schedule. Volunteers for this job should have some basic computer skills and enjoy researching seasonal recipes. If you are interested, please contact me at .

We also have been short on volunteers at the distribution center on Tuesday afternoons. If you can help out some Tuesdays from 4:15 to 6:15, and would like the chance to meet other members, please call our volunteer coordinator, Amber, at 217-4502.


Growing Pains of a CSA...

Last week, several MLH board members met to watch an online seminar about CSAs. While MLH has aspirations of possibly growing into a full cooperative, our feet are planted in the soil of Community Supported Agriculture, and we thought we could get back to our roots by taking in this webinar.

The topics of the webinar included an overview of some basic CSA concepts and various models; educating CSA shareholders on using their food; member retention; choosing the right farm equipment and other production systems; and record keeping.

In hearing about other CSAs, we were struck by how much Community is a part of community supported agriculture. For those who are not so familiar with the subject, CSAs started in the U.S in the 1970's, following a European model, as a way to support small farms by asking community members to buy a “share” in the season's harvest. Farmers figured out their expected harvest and costs, and split them between the shareholders. Shareholders paid up front, helping the farmers with the large expenses at the beginning of the season; and they shared the risk involved with farming, acknowledging that sometimes crops just fail. Some farms even share the work, having shareholders come pick their own share out of the garden! Most at least have on-farm event days, and are coordinated by volunteers.

MLH is a modified CSA: we are several farms working together, and we don't ask for a whole season's investment, just a month or a quarter. But Community is still our lifeblood. While we grow and grapple with various issues like dues or a delivery service, we try to take into account how these issues will effect our sense of community, and our connection to our members.

To that end, we try to get your input once or twice a year for direction. Look for our upcoming survey in the next couple weeks, and please take the time to give input to your association.


Happy Volunteers

In honor of Passover this week, here is a recipe for latkes. Serve with yogurt.

Butternut Squash Latkes

Bon Appétit | December 2008

Adapted from a recipe by Jayne Cohen

Nonstick vegetable oil spray

1 2-pound butternut squash, halved lengthwise, seeded

2 tablespoons olive oil (not extravirgin), divided, plus additional for frying

2 small sprigs rosemary

2 garlic cloves, peeled

1/2 cup chopped shallots (about 3)

1/2 cup fine dry unseasoned breadcrumbs

1/4 cup flour

1/2 teaspoon ground cumin

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large egg, beaten to blend

Preheat oven to 425°F. Line large rimmed baking sheet with foil. Spray foil with nonstick spray. Brush cut side of squash halves with 1 tablespoon oil. Place 1 rosemary sprig and a garlic clove in each cavity. Turn squash, cut side down, on prepared sheet. Roast until tender and brown in spots, about 1 hour. Cool on sheet.

Discard rosemary; reserve garlic. Spoon enough roasted squash into large measuring cup to measure 2 cups packed (reserve any remaining squash for another use); add garlic.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Heat 1 tablespoon oil in medium skillet over medium heat. Add shallots and sauté until soft, about 5 minutes. Scrape shallot mixture into processor; add 2 cups squash with garlic, breadcrumbs, flour, cumin, baking powder, salt, and pepper. Blend until just smooth, occasionally scraping down sides of bowl. Transfer squash mixture to large bowl; mix in egg.


Add enough oil to heavy large skillet to coat bottom generously; heat over medium high heat. Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet. Dip back of fork into oil in skillet and flatten batter to 21/2-inch rounds. Fry latkes until brown, about 2 minutes per side. Transfer latkes to rimmed baking sheets.

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm uncovered in 350°F

oven 15 minutes.

While I love parsnips and carrots, you could also try this with your butternut squash. The texture might be slightly different, but I bet it would still taste wonderful!

Baked Parsnip Fries with Rosemary

Bon Appétit | March 2012

by Rozanne Gold

2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips

1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary

1 large garlic clove, minced

3 tablespoons olive oil

Kosher salt, freshly ground pepper

1/2 teaspoon (or more) ground cumin

Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.


Class in the greenhouse

Butternut Squash, Rosemary, and Blue Cheese Risotto

Bon Appétit | February 2005

7 cups (or more) low-salt chicken or vegetable broth

3 tablespoons butter

1 1/4 cups finely chopped onion

1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)

2 teaspoons chopped fresh rosemary, divided

2 cups arborio rice (about 13 1/2 ounces)

1/2 cup dry white wine

4 cups (packed) spinach leaves (about 4 ounces)

1/2 cup whipping cream

1/2 cup freshly grated Parmesan cheese

1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.


This would also be great with kale, but you wouldn't boil the greens as long.

Citrus Collards with Raisins

Epicurious | March 2009

by Bryant Terry in Vegan Soul Kitchen

2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

2/3 cup raisins

1/3 cup freshly squeezed orange juice

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)


Single Box

Green garlic - Casa de la Pradera

Bibb or green lettuce - Abbondanza or Butte Mountain Farm

Collards – Butte Mountain Farm

Spinach – Butte Mountain Farm

Sunflower greens – Butte Mountain Farm

Rosemary - Randall's Corner

Butternut squash - Tyson Hill Farm


Family Box

Orange - Abbondanza

Salad mix – Casa de la Pradera

Kale - Butte Mountain Farm

Apricot jam - Randall's Corner

Rosemary - Randall's Corner

Butternut squash - Tyson Hill Farm

Ground beef - Winterport Farm

or Walnuts - Humbug Creek Farm

Farmers working together
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!

Duck Race

Local Events News:

Sent in by MLH customer member Taunya Struhs

The Mothers’ Club of Amador County is a beneficiary of the Great Sutter Creek Duck Race coming up next month on Saturday April 27th. 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!

As Treasurer for the Mothers’ Club, I am super excited that we are beneficiaries of the race this year. All of our fund-raising efforts go to support our diverse and inclusive activities for moms, children, and families in Amador County. We host a staggering array of free events, play dates, play groups, monthly Mommy Mingles, field trips, classes and guest speakers, holiday family parties, and offer free meals for our member families with new babies. We also have a walking/jogging group, and we offer a public and a private online forum for members to connect and discuss common interests, share resources and provide emotional support to one another.

We host drives for the Interfaith Food Bank, and we are affiliated with community outreach programs where we donate to groups such as Environmental Alternatives and Operation Care. We adopt families in our community who are in need, and every year provide donations and holiday gift giving to them. We are a 100% volunteer organization with a 100% volunteer board. Thanks to our partners, First 5 and Amador Community Foundation, and our incredible membership (140 members and counting), we continue to grow and offer more to the mothers and families of Amador County, which in turn continues to strengthen and build our amazing community.

We sincerely appreciate your consideration in helping make this fund-raising effort a success! Please let me know if you are interested in purchasing a merchant duck, ad space, or individual tickets. We would love to have your support, so please buy from the Mothers’ Club of Amador County for all your Duck Race needs!

Feel free to email or call me with any questions.

*Taunya Struhs, or call 296-1797.

Thanks so much!


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.