Local Food and Farm Products 
Volume 6 Number 6    February 11th, 2014



Report from Mirabelle Farm

This is the winter that wasn’t. Apart from that damaging snow that became ice, we all have longed for rain, only to be presented with lovely warm and balmy days. Finally the Governor has recognized California’s water crisis. In Mirabelle Orchard, remaining fruit from last fall has withered on the trees into dry prunes, outdoing our dehydrator. Like all farmers, we worry about the long term effects of water deficiency. The trees in our fruit and walnut orchard, the vines in our small vineyard, are in their dormant period when pruning must be done. They are weakened by the drought. Using a sharp pruning pole, Dimitri removes dead and weak branches, crossing limbs, and water spouts, all with the purpose of opening up the tree to light and sun. Pruning grapevines involves removing unruly canes and simplifying the structure of head-pruned vines, selecting upward-pointing canes. We are in a race with time. There is still much pruning to be done. Already almond trees are blossoming on Sutter Hill. Here in Fiddletown, the nights remain cold and we want the spring to hold off. If the trees start to blossom this early, destructive spring frosts could burn them, preventing fruit from forming. Today another harbinger of spring – coral blossoms on our flowering quince bush are making their appearance. Yet February has just begun and there is still a chance for rain. Update: the Pineapple Express has arrived. Let us rejoice!

Elaine Zorbas




Stuffed Squash

Adapted from a recipe by Alton Brown for the Food Network


2 small winter squash, 1 to 1 1/4 pounds each

2 tablespoons unsalted butter, cut into 4 pieces

1/2 pound ground beef

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped carrot

1/2 cup white wine

1 1/2 cups cooked rice

1 (10-ounce) package frozen spinach, completely thawed, drained and chopped,

or 1 cup chopped cooked greens

1/2 cup chopped walnuts

1 1/2 teaspoons dried oregano

Generous pinch kosher salt

Freshly ground black pepper


Preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out the seeds. Put 1 of the 4 pieces of butter in the cavity of each squash half. Set squash in a baking dish. Set aside.

In a large saute pan over medium heat, brown the ground beef until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.

Return the beef to the pan along with the cooked rice, spinach or greens, walnuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, cover dish with foil and bake for 1 hour or until the squash is tender. Serve immediately.

kiwi, cut into pieces
1/2 cup of strawberry yogurt
1 tbsp chia seed
3 ice cubes
1 tbsp
honey, optional
Put everything in a blender and pulse until smooth.


We will keep you all informed as to when the regular weekly boxes will be available again.. Meanwhile check the web site for the items that we do have in stock. 

For example:
Olive oil
Grass fed beef
Sunflower greens 
Winter greens 

Thanks for your understanding!


Customers Dick and Josie
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.
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Our mailing address is: P.O. Box 534 Amador City, CA 95601
Mother Lode Harvest is a non-profit membership association.