Local Food and Farm Products 
Volume 7 Number 27    July 7th, 2015

FIELD NOTES: Calaveras Home Grown, West Point

There is a new contributor to the Amador/Calaveras blooming economy, Calaveras Home Grown. 

Calaveras Home Grown provides locally grown organic vegetables, herbs, and flowers for a community of like-minded people. The Calaveras Home Grown growers offer over 100 years of gardening experience that incorporates sustainable and permaculture practices. Calaveras Home Grown provides potted plants that are 100% organic and locally grown for the current growing season beginning in March. Calaveras Home Grown also offers healthy, mature plants to supplement your current garden, or to replace the plants that have become deer or gopher food.

Seasonally harvested, fresh vegetables will also be available throughout the growing season and some value enhanced food products will also be offered. As part of the purchase of your healthy and bountiful plant, you will receive the planter of very healthy soil created through a vermiculture and composting process. Calaveras Home Grown is committed to a soil to soil approach to the production of food. We are a part of a community that understands the value of growing food that benefits our bodies. This includes everything from organic seeds to using off the grid energy.

The framework for Calaveras Home Grown is primarily virtual, but it does include a physical facility in Wilseyville as a staging location. You can meet the farmers and personally see a small representation of the plants that are available every Saturday at the West Point Ace Hardware store from approximately 10:00 AM to 2:00 PM until early fall. View our entire inventory on our website

Kurt Von Puttkammer & Victor Wilson

Crab Apple Hot Pepper Jelly 

2 lbs crabapples 
1 1/2 cups water 
red wine vinegar 
3 3/4 cups granulated sugar 
1 cup sweet green bell peppers 
1/3 cup hot peppers (mix and match hot peppers for color and preferred degree of heat) 

In a Dutch oven, combine crabapples with water. 
Cover and bring slowly to simmer. 
Cook until crabapples are very soft. 
Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl. 
Weight down with a saucer and heavy can. 
Let stand until dripping stops. 
Discard pulp. 
Pour collected juice into a liquid measure. 
Add enough vinegar to make 3 cups. 
Combine in a saucepan with sugar. 
Bring to a boil, stirring constantly. 
Add peppers, then boil briskly for 8 to 10 minutes or until set. 
Stir for 7 minutes to prevent floating peppers. 
Pour jelly into hot, sterilized 8-ounce canning jars. 
Seal with two-piece canning lids. 
Let cool, then refrigerate. 
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars. 

NOTE: To test for set, remove pan from heat. 
Dip a cold metal spoon into the liquid and hold well above the steam. 
Turn spoon sideways and let liquid run off. 
When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.

Fig Recipes

Blue Cheese-Stuffed Figs

Make a slit in the side of each fig. Stuff a bit of your favorite blue cheese into the fig - I find softer, creamier blues like gorgonzola dolce work best. Serve as-is, or brush figs with canola or vegetable oil and set in a hot pan or on a hot grill, turning once, cooking until the figs are hot and cheese is melted, about 8 minutes total.

Honey-Fried Figs

Halve figs lengthwise. Melt a tablespoon or two each of butter and honey in a small frying pan and put the figs, cut-side down, in the pan. Cook until everything is bubbling and the figs start to brown a bit. As they cook, spoon the melted butter and honey over the top of the figs once or twice. Remove the figs from the pan and serve with cream, whipped cream, yogurt, or ice cream on the side, if you like.

Figs With Parmesan & Balsamic

Cut figs in half or into wedges. Set on a plate with shavings of Parmesan cheese and drizzle with high-quality balsamic vinegar or fruit vinegar. A few twists of freshly ground black pepper are nice, too.


Single Boxes

Onions – Humbug Creek Farm
Summer squash – Humbug Creek Farm
Tomatoes – Paloma Pollinators
Crabapples – Humbug Creek Farm
Figs – Paloma Pollinators
Plums – Humbug Creek Farm
Kale – Harmony Hill Farm
Mint – Humbug Creek Farm

Family Boxes

Cucumbers – Paloma Pollinators
Lettuce – Casa de la Pradera
Onions – Harmony Hill Farm
Summer squash – Paloma Pollinators
Tomatoes – Paloma Pollinators
Crabapples – Humbug Creek Farm
Figs – Paloma Pollinators
Plums – Humbug Creek Farm


Customers Dick and Josie


Mother Lode 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. Prepaid orders may also be picked up in Volcano or Plymouth. Payment may be made at pickup by cash or check made out to Mother Lode Harvest, or before pickup by PayPal.

New customers will need to register by using the "join" button on the website before they can shop. A signed customer agreement and membership dues may be mailed to MLH, or brought to the distribution center with your first pickup.

If you have any questions or problems with using the website, please contact our customer coordinator, Michelle, at, or 419-2503.

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.