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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 6 Number 29   July 22, 2014

FIELD NOTES: Paloma Pollinators, Jackson

During this first month of summer at Paloma Pollinators I have been focused on helping other farmers around the region deal with failing water supply. This has included water storage systems, well clean outs and no leak conveyance systems. Due to this work I have focused very little on the garden. In spite of that, the garlic has been harvested with each head weighing in at over 3 times the average weight of last years heads. This is exciting as these large cloves will be the seed garlic for next year, when we can really swing into garlic production and offer it in quantity through MLH. I would love to have all of us peel all of these cloves over the next year and use them in tasty dishes, but it is more prudent to save these beauties for seed.

The bees are doing well despite the incredibly dry year and are enjoying all the flowers that are populating the less than perfectly tended garden. This next week we will be harvesting the spring and early summer honey. It looks like there will be another good harvest of light sweet toyon honey this year.

I hope that you are enjoying this nice weather as much as I am! - Sean

 

MLH NEWS:

MLH at the Fair: MLH will have a booth highlighting local agriculture at the Amador County Fair this week, on Saturday the 26th and Sunday the 27th from 9 am to 6 pm. Come by and say hi, and enjoy one of our local treasures, the county fair, in its 76th year! (And, no, corn dogs are not locally grown or made, but we know it’s a tradition held dear by many!)

 

Successful Open House: On July 12, about 30 people attended the MLH Open House at Dark Horse Ranch in Fiddletown, enjoying an extensive tour of the beautiful ranch and its three houses. Owners Dan and Sherry Fields were great to talk to about their Dorper sheep, which are a meat breed; and about the history of the ranch. They also told about the things they have done and are doing with the ranch, like raising Primitivo grapes to make their own wine, keeping a free-ranging flock of chickens, and turning two of the homes on the property into potential B&B rentals. It was a beautiful day to get out to Fiddletown and get to know one of our producers better.


 

Lemony Barley Salad with Kale Pesto

Contributed by Jessica Koslow for Food and Wine, Published August 2014

 

1 cup pearled barley (about 8 ounces)

2 tablespoons pine nuts

1/2 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup currants

1 tablespoon minced shallot

6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)

1 tablespoon fresh lemon juice

Kosher salt

2 tablespoons chopped preserved lemon (optional)

 

In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.

Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.

In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.

In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the preserved lemon, if using, and the remaining kale leaves, season with salt and toss well. Serve.

 

 

Cucumber-Basil Egg Salad

Epicurious | April 2011

by Janice Cole, from Chicken and Egg

 

6 hard-cooked eggs, diced (2 cups)

3/4 cup seeded, diced cucumbers

1/4 cup minced shallots

1/2 cup sliced green onions (green part only)

3 tablespoons lightly packed chopped fresh basil

1/2 cup mayonnaise

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

 

Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.

 

Store in the refrigerator for up to three days.

Crushed Beets with Herbs and Arugula

Contributed by Marcelo Betancourt for Food and Wine, Published May 2013

 

1 head of garlic

4 medium beets (1 1/4 pounds)

Kosher salt

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 small onion, thinly sliced

4 thyme sprigs

4 small rosemary sprigs

Freshly ground pepper

2 ounces baby arugula (2 cups)

Preheat the oven to 375°. Cut off the top 1/2 inch of the head of garlic. Wrap the garlic in aluminum foil and bake for about 45 minutes, until very soft.

Meanwhile, in a medium saucepan, cover the beets with cold water and add a generous pinch of salt. Simmer the beets over moderately low heat until tender, 30 minutes. Drain and let cool slightly, then peel the beets.

On a work surface, using a mug or the bottom of a small bowl, gradually press down on the beets until they are about 3/4 inch thick and cracked around the edges; try to keep the beets whole.

In a large cast-iron skillet, melt the butter in the olive oil. Add the beets and cook over moderately high heat until crusty on the bottom, 4 minutes. Turn the beets and scatter the onion, thyme, rosemary and roasted head of garlic all around. Season with salt and pepper. Cook over moderately high heat, gently stirring the onion and herbs, until the onion is just soft and the beets are crusty, 4 minutes. Transfer the beets, onion and herbs to plates or a platter and scatter the arugula over the top. Squeeze the roasted garlic cloves from their skins and scatter them over the top. Spoon the pan juices over the arugula and serve.

MAKE AHEAD

The roasted garlic and boiled beets can be refrigerated separately for up to 2 days; let return to room temperature before proceeding.

WHAT'S IN YOUR BOX

Single Box

Basil—Butte Mountain Farm

Cucumbers-- Butte Mountain Farm or Harmony Hill Farm

Peaches-- Humbug Creek Farm

Squash-- Casa de la Pradera

Kale-- Harmony Hill Farm

Apricots-- Humbug Creek Farm

Garlic-- Abbondanza

Chives-- Butte Mountain Farm

 

Family Box

Basil-- Butte Mountain Farm or Harmony Hill Farm

Kale-- Harmony Hill Farm

Potatoes-- Harmony Hill Farm

Beets-- Harmony Hill Farm

Squash-- Paloma Pollinators

Peaches-- Humbug Creek Farm

Apricots-- Humbug Creek Farm

Garlic-- Abbondanza

Thai basil—Humbug Creek Farm

Shopping at www.mlharvest.com
MotherLode
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. 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 joannd@volcano.net, 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!

Other Local Agriculture News:

OTHER LOCAL AGRICULTURE NEWS:

Beef Butchery Class with Kent Shoeberle

Join the El Dorado Meat Collective August 3rd from 11am to 4pm for our all new Beef Butchery Class led by Butcher Kent Schoeberle of Thistle Meats. We will we working on half of a 100% grass-fed, Dexter-Angus cross from Mendocino Organics in Redwood Valley. Adam and Paula, owners of Mendocino Organics, raise their cattle in Potter Valley on all organic grass that they grow themselves. To hear more about their philosophy on land stewarship and animal husbandry, see their video. Mendocino Organics takes great pride in the great marbling and flavor of the meat they raise.

Up to eight students will spend approximately 5 hours processing the whole side into usable products, including steaks, roasts, grind, fat and bones. Tools and techniques will be covered. This hands-on class will also educate students on the use of various products, demonstrating whole animal utilization.

No prior experience is necessary and all equipment, tools, and smocks will be provided. This class will require hard work and being on your feet for the entire session, please plan accordingly. Snacks and drinks will be provided during the class.

Students will go home with roughly 35 lbs of beef. Please plan to bring a cooler to transport your meat home (we recommend a 40 qt. cooler at minimum). Also please bring a plastic bag for ice -- the ice will be provided. Price: $350.00

For more information, go to: http://eldoradomeatcollective.com/Classes.aspx#.U85owUCCJSN
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