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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 6 Number 47  November 25, 2014

AUTUMN REVERIES from Mirabelle Orchard

Autumn is the most stunning of seasons as leaves in the orchard become burnished gold and surrounding vineyards turn contrasting shades of deep red, bronze, russet, and sunlight yellow. It is a season that presages endings― the end of warm weather, the end of the harvest, the end of the year. The trees, vines, plants that worked so hard to provide us with nourishing food are entitled to a well-deserved rest as they transition to winter dormancy. The bright orange of persimmons, golden quinces and the ruby red of remaining pomegranates adorn our trees like ornaments. Olives have turned black, ready for picking and curing. Walnuts cling to the trees, awaiting more rain to emerge from their husks. There is still work to be done in the orchard before cold sets in.

In this time of thanksgiving, we are grateful for the abundance that the earth has provided this year, grateful to be part of the farming community, and thankful to live in the beautiful Sierra foothills. May each of you have a cozy, delicious Thanksgiving celebration before autumn wraps up and we encounter the bareness of winter.

Elaine Zorbas


 



 

Prosciutto-Wrapped Persimmons

Contributed by Jason Travi from Invent Your Own Cocktail Party

Published February 2010

SERVINGS: 8

2 tablespoons extra-virgin olive oil

3 fuyu persimmons, each one peeled and cut into eighths

24 small rosemary sprigs

24 very thin slices of prosciutto (about 1/2 pound)


 

Preheat the oven to 375° and line a baking sheet with parchment paper. On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary. Place the wrapped wedges on the baking sheet and brush them lightly with olive oil. Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling. Serve warm or at room temperature.

Make Ahead: The unbaked wrapped persimmons can be refrigerated overnight.


 

Meyer Lemon Relish

Contributed by Rob Milliron from Melrose Market: Cook Like a Food Artisan

Published May 2011

SERVINGS: Makes about 1 cup

1 large Meyer lemon—peeled, peel very thinly sliced

1 shallot—1/2 minced, 1/2 very thinly sliced

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 garlic clove, minced

2 tablespoons minced chives

1 tablespoon finely chopped parsley

1/2 cup extra-virgin olive oil

Pinch of crushed red pepper

Salt and freshly ground black pepper

Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl. Add the lemon peel, minced and sliced shallot, lemon juice, vinegar, garlic, chives, parsley, olive oil and crushed red pepper to the bowl. Season with salt and pepper and serve.

Make Ahead: The relish can be refrigerated for up to 3 days.

Leaf Lettuce Salad with Persimmons and Radishes

Contributed by Richard Betts for Food and Wine Published October 2013

1/4 cup plus 2 tablespoons pumpkin seed oil or olive oil

3 tablespoons sherry vinegar

Kosher salt

Freshly ground pepper

1 ¼ pounds of lettuce, leaves torn into bite-size pieces

2 Fuyu persimmons, cut into wedges

1 1/2 cups thinly sliced radishes

1 cup thinly sliced red scallions or red onion

In a bowl, whisk the pumpkin seed oil or olive oil with the vinegar and season with salt and pepper. In a bowl, toss the lettuce with the persimmons, radishes and scallions. Serve the salad, passing the dressing at the table.


Turkey with Lemon-Sage Butter

Bon Appétit | November 2011 by Susan Spungen

1/2 cup (1 stick) unsalted butter, room temperature, plus 1/4 cup (1/2 stick), melted, for basting

1/4 cup finely chopped fresh sage

2 teaspoons freshly grated Meyer lemon zest

1 teaspoon paprika

1 12–14-pound turkey, patted dry

Kosher salt and freshly ground black pepper

2 Meyer lemons, quartered

Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.

Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemonsage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Let turkey stand at room temperature for 1 hour. Preheat oven to 375°F. Pour hot water into pan to a depth of 1/4". Roast turkey, basting occasionally with remaining 1/4 cup butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.


 

WHAT'S IN YOUR BOX
 

Single Box

Meyer Lemon--Abbondanza

1 lb. Apples--Randall's Corner

1/2 gal Apple-pear Cider--Humbug Creek Farm

Lettuce or Escarole--Casa de la Pradera

Braising mix--Sun Earth Energy

Fuyu Persimmon--Abbondanza

 

Family Box

Lettuce--Abbondanza

Tomatoes--Sun Earth Energy

Walnuts--Casa de la Pradera

Meyer Lemon--Abbondanza

Apples--Randall's Corner

1/2 gal.Apple Cider--Humbug Creek Farm

Fuyu Persimmons--Abbondanza

Customers Dick and Josie
Shopping at www.mlharvest.com
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