Local Food and Farm Products 
Volume 6 Number 51    December 23, 2014

Mother Lode Harvest wishes you
healthy and happy holidays!

Field Notes: Sun Earth Energy, Sutter Creek

The winter Solstice is upon us. The shortest daylight hours of the year.

Our tomato patch is, amazingly, still putting on tomatoes. These tomatoes aren't the beautiful looking ones of summer, but with a little cutting off the cracks, I'm still making tomato sauce. Cooking them down with herbs, like basil and oregano that I gathered and dried earlier this year.

Recently my gardening attention has been directed to the Boggs' market garden.. Out Clinton road. I took over the management of their garden, due to its location in the so called, "Banana belt".. This is a unique micro climate in the hills, on a ridge, with a southern exposure.. It rarely freezes, even at 2,000 ft elevation. So it just made sense to plant here. The Boggs are great to work with. Over the years they have built a terraced garden space, with deer fence and lots of good composted soil, and irrigation. Many varieties of greens and lettuces are thriving through the winter here. Even if it does freeze and snow, they will be fine and established for spring.

Now the days will be getting longer and the crops will begin to grow faster.

We are also so thankful for this great Rain!

Happy Holidays

James and Mary

This would make a great gift!

Lemon Infused Olive Oil

By Molly Watson

Local Foods Expert



1 large lemon

1 cup olive oil


Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 cup



Scrub the lemon clean and dry it thoroughly. Use a very sharp paring knife or peeler to remove the zest from the lemon. The zest is just the bright yellow part of the peel, avoid the bitter white pith immediately below it.

Put the lemon zest and olive oil in a small sauce pan and warm over medium heat. Do not allow oil to simmer. Keep the oil just below a simmer for about 10 minutes. Remove oil from heat and let cool.

Strain the lemon zest out of the oil and put the now-lemon-infused oil in a clean jar. Store it in a cool, dark place.



Arugula Salad With Broiled Lemon

By Molly Watson

Local Foods Expert



2 lemons

1 Tbsp. sugar

1 tsp. salt, plus more to taste

3 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

6 – 8 cups arugula


Prep Time: 20 minutes

Cook Time: 3 minutes

Yield: 4 to 6 servings



Scrub the lemons clean and slice them as thinly as possible. Put the slices and any juice you can wrangle from the cutting board into a medium bowl. Sprinkle with the sugar and a teaspoon of salt. Toss to combine everything and to dissolve the sugar and salt. Let the lemon slices sit for at least 1 hour and up to a day.

Heat a broiler. Cover a baking pan with foil. Spread the lemon slices in as single a layer as possible given the number of slices and the size of the pan. Drizzle any juice in the bowl over the lemons.

Broil the lemons until they start to brown, 3 to 5 minutes.

In a large salad bowl combine the olive oil, lemon juice, and any juices left from the pan of broiled lemons. Taste and add salt to taste, if you like. [Note, if using Meyer lemons you may want to add a splash of champagne vinegar or cider vinegar to compensate for the less acidic nature of Meyers.]

Add the arugula to the bowl and toss to coat with the dressing. Top with the broiled lemon slices and serve.

Sorrel Leek Soup

By Molly Watson

Local Foods Expert



4 to 6 leeks

2 Tbsp. butter

1 tsp. fine sea salt

6 cups chicken or vegetable broth

1 potato

1 to 2 bunches sorrel

1/2 cup heavy cream (optional)

Freshly ground black pepper to taste


Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Makes 4 servings



Trim off the root end of the leeks. Roughly chop the white and light green parts of the leeks and rinse them clean in a colander.

Melt the butter in a soup pot over medium high heat. Add the leeks and salt and cook, stirring frequently, until the leeks wilt, about 3 minutes.

Meanwhile, peel and chop the potato and add it to the pot. Add the broth and bring to a boil. Reduce the heat to a simmer and cook until the leeks and potato are tender, about 5 minutes.

Meanwhile, rinse the sorrel clean and chop it. Add to the pot and cook until the sorrel has completely wilted, about 5 minutes.

Whirl the soup in a blender until completely smooth - you may need to do this in batches. Return to the pot, add the cream if using, and heat gently over low heat.

Serve hot with freshly ground black pepper.



Single Box

Bok choi-- Sun Earth Energy

Chard-- Humbug Creek Farm

Sorrel-- Humbug Creek Farm

Walnuts-- Abbondanza

Meyer lemons-- Abbondanza

Fuyu persimmons-- Abbondanza


Family Box

Kale or Chard-- Abbondanza

Lettuce-- Abbondanza or Casa de la Pradera

Arugula-- Casa de la Pradera

Leeks-- Tin Bird Garden

Walnuts-- Abbondanza

Meyer lemons--Tin Bird Garden or Abbondanza

Fuyu persimmons-- Humbug Creek Farm

Dried persimmons—Casa de la Pradera

Customers Dick and Josie
Shopping at
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Our mailing address is: P.O. Box 534 Amador City, CA 95601
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