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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 8 Issue 4    January 26, 2016

 

THE GREEN SCENE

Jane Goodall: “We're Destroying the Planet”

By Donny Moss/ Their Turn

On the topic of our planet's future, Jane Goodall, the legendary chimpanzee researcher, does not mince words: “How is it possible that the most intellectual creature that has ever walked on the planet earth is destroying its only home?” Goodall (81) spends 300 days of the year traveling the world in an effort to save it. The biggest problem, she says, is climate change. And the biggest culprit? Irresponsible animal agriculture.

In a lecture to hundreds of fans in New York City on April 2015, Dr. Goodall explained that unsustainable agribusinesses are clearing rainforests in the Amazon to graze cattle and grow crops to feed them. Without rainforests—the lungs of the earth—the planet's ability to convert carbon dioxide (CO2) into oxygen is compromised.

During her talk, Dr. Goodall described some of the other destructive effects of irresponsible animal agriculture—which drove her to become vegetarian—including land and water pollution, antibiotic resistance, depletion of fresh water resources and animal cruelty.

Jane Goodall paints a grim picture of our planet, but she is hopeful. She offers some advice that each of us can put into action today:

  • Go vegetarian. [Or buy sustainably raised meat (MLH)]

  • Consume less. How much stuff do we really need?

  • Improve the environment in our own communities. Plant trees, clean rivers, and more.

Summarized by Yashenka Nesmith

 

MLH NEWS: Health and Wellness Fair

Mother Lode Harvest will again have a booth at the Amador Holistic Health and Wellness Fair at the Senior Center in Jackson on Saturday, January 30 to promote local, sustainably-raised food and healthy farm products. For those of you members who would like to volunteer in some way, but cannot commit to working at the distribution center, spending a few hours once or twice a year at a promotional event is a great way to pitch in. Events such as these are fun, as you get to take in the event as well, and they provide the opportunity for you to tell people why you love Mother Lode Harvest!

The hours of this event are 10 am to 4:30 pm, including setup and breakdown time. Depending on how many people volunteer to staff the booth, we will have shifts of 2 to 3 1/2 hours.

If you have not yet attended this Wellness Fair, volunteering at our booth doubles your reasons to go. It is a well-loved, fun, and educational event in its 12th year. For more information, or to sign up for a shift, please contact Michelle at 209-419-2503 or motherlodeharvest@gmail.com

 


 

Gascon Walnut Bars

By Jean Calviac for Food and Wine September 2001

 

Ingredients

2 cups walnut halves (1/2 pound)

1 cup granulated sugar

Salt

1 stick (4 ounces) unsalted butter, softened

4 large eggs, separated

1 cup confectioners' sugar

 

Preheat the oven to 350°. Butter an 8-inch-square baking pan and line the bottom with wax paper or parchment. In a food processor, finely grind 1 cup of the walnuts with 1/4 cup of the granulated sugar and 1/2 teaspoon of salt.

In a medium bowl, using an electric mixer, beat 4 tablespoons of the butter with the remaining 3/4 cup of granulated sugar until pale and fluffy. Beat in the egg yolks, 1 at a time, making sure each is incorporated before adding the next. Stir in the ground walnuts.

Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten whites into the walnut batter, then pour into the prepared pan. Tilt the pan to evenly distribute the batter. Bake for about 40 minutes, or until the cake is set and begins to pull away from the side of the pan. Transfer to a rack and let cool for 10 minutes. Run a knife around the side of the pan and turn the cake out onto a serving plate to cool completely.

In a food processor, pulse the remaining 1 cup of walnuts with the confectioners' sugar until finely ground. Add the remaining 4 tablespoons of butter and pulse until creamy. Spread the frosting evenly over the cake. Using the edge of a tablespoon, make a decorative pattern in the frosting. Cut the cake into 1-by-2-inch bars and serve.

Gorgonzola and Walnut Terrine

Contributed By Danielle Custer for Food and Wine July 2001

 

Ingredients

3/4 cup walnuts (3 ounces)

10 ounces Gorgonzola, preferably dolce, softened

6 ounces cream cheese, softened

1/2 pound fresh goat cheese, softened

1/2 cup minced chives

Freshly ground pepper

Toasted pumpernickel or baguette slices, for serving

 

Preheat the oven to 350°. Line a 4-cup soufflé dish, loaf pan or terrine with plastic wrap, allowing 4 inches of overhang on 2 sides.

Spread the walnuts in a pie plate and bake until lightly toasted, about 8 minutes. Let cool, then finely chop.

In a food processor, puree the Gorgonzola with two-thirds of the cream cheese until smooth.

In a bowl, blend the goat cheese with the remaining one-third of the cream cheese and 1/4 cup of the chives; season with pepper.

Sprinkle 1/3 cup of the walnuts in the bottom of the prepared dish. Spread half of the Gorgonzola mixture on top and sprinkle with half of the remaining walnuts and 2 tablespoons of the chives. Spread the goat cheese mixture on top, and sprinkle with the remaining walnuts and chives. Top with the remaining Gorgonzola mixture. Fold the plastic wrap over the top of the terrine and press lightly. Cover with more plastic wrap and refrigerate for at least 4 hours or for up to 2 days.

To unmold the terrine, unwrap it and lift it out by the plastic wrap, then turn it out onto a platter. Slice the terrine and let it return to room temperature before serving with toasts.

WHAT'S IN YOUR BOX
 

 

No Boxes this week due to computer problems.

 

Some of our products that will be available when we get back online:

Olive oil

Walnuts

Dried herbs

Herbal teas

Meyer lemons

Stewing chickens

Grass-fed beef

Honey

Dried tomatoes

Arugula

Chard

Quince

Lavender essential oil

Customers Dick and Josie

SHOPPING AT www.mlharvest.com

Mother Lode 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. 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 motherlodeharvest@gmail.com, or 419-2503.

 

MLH Calendar of Events

PRODUCER ANNUAL MEETING JANUARY 28, 5:30 at the County Building 801 Court St.Election Dept.  upstairs conference room.
 
Please mark your calendars for  Saturday March 12,   12:00, MLH yearly GENERAL MEETING  in the upstairs Banquet Room at Theresa's (above our Distribution Center).  We will provide a light lunch followed by the introduction of our new business plan and other MLH business. We promise to be finished by 1:30 - 2:00. This is your opportunity to hear about the work we've been doing these many months, where MLH stands at this point in time and where, with everyone's help, we can go in the years to come. Its a meeting you'll not want to miss.
 

MLH is plannning a Winter Quarter Open House at Butte Mountain Farm late February or early March. This is always a great time to visit the farm, with lots of baby lambs to ooh and aah over. Stay tuned for details!

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.