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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 8 Number 18         May 3, 2016

MLH IS CLOSED THIS WEEK DUE TO THE CLOSURE OF JACKSON GATE ROAD FOR ROAD WORK. BOXES WILL RESUME NEXT WEEK, AND THE WEBSITE WILL BE OPEN FOR ORDERING THIS WEEKEND. WE APPRECIATE YOUR UNDERSTANDING.

 

FIELD NOTES: Tin Bird Garden, Drytown

Like all farmers, Greg Motch of Tin Bird Garden has his hands full these days. Planting, weeding, watering, harvesting take much of each day. Luckily, his workplace is a dream, with beautiful-looking, wonderful-smelling, and delicious-tasting things all around him.

Greg is one of the founding members of Mother Lode Harvest, but he has taken a step back in his production for MLH as he pursues another venture, as a founding member of the new Amador Flower Co-op. The flower co-op is a group of growers who will be selling their delicate wares at the Amador Farmers' Market starting in June.

Greg has also been busy starting plants to sell at the Plymouth Flea Market this Saturday, May 7, from 8 am to 3 pm (rain or shine), on Main Street in Plymouth. Greg has had a booth at this market for several years now, and is a big draw for people who want quality heirloom tomatoes, peppers, and eggplant starts. Local lore holds that tomatoes should be planted after Mother's Day, so getting your plants this weekend is just about the right time. You can pre-order plants by emailing Greg at gregmotch@gmail.com.

 

MLH NEWS: Spring Open House

Mother Lode Harvest is having its spring quarter open house at the farm of one of its producer members on Sunday, May 22, from 12 pm to 3 pm. The event will take place at Casa de la Pradera, the farm of Alice Kaiser, 20161 American Flat Road in Fiddletown. Mother Lode Harvest members, as well as local residents who would like to learn about sustainable agriculture and accessing local food, are invited to tour the farm and enjoy demonstrations, information, and light refreshments. Other participating growers will also be on hand to answer questions about sustainable farming.

Parking for the event is at the old Schoolhouse across the road from the cemetery and the farm; attendees should park at the Schoolhouse and walk the short distance to the farm. A $5 suggested donation per adult is requested to support the work of Mother Lode Harvest, which is a nonprofit association. For more information, call Alice Kaiser at 209-245-6042, or email her at alicekaiser@hotmail.com.

 

 

                     
 

Two recipes that are perfect for Mother's Day brunch or a light dinner. Butte Mountain Farm's stewing chickens, cooked overnight in a crockpot, make very flavorful chicken salad. Eggs are available on the website, also.

 

Chicken Salad with Crème Fraîche and Rye

http://www.bonappetit.com/recipe/chicken-salad-with-creme-fraiche-and-rye

Servings: 4

Ingredients

1 large skin-on, bone-in chicken breast (12–14 oz.)

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

¾ cup fresh fava beans (from about ¾ lb. pods)

½ small fennel bulb, thinly sliced

1 scallion, thinly sliced

2 tablespoons coarsely chopped fresh tarragon

1 tablespoon Sherry vinegar or red wine vinegar

½ cup crème fraîche

½ small English hothouse cucumber, very thinly sliced lengthwise on a mandoline

¼ cup fresh flat-leaf parsley leaves

½ teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice

8 slices Danish rye bread or other dense health bread, toasted if desired

Flaky sea salt (such as Maldon)

 

Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 Tbsp. oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25–30 minutes. Let cool, then shred into bite-size pieces.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and remaining 3 Tbsp. oil; season with kosher salt, pepper, and more vinegar, if desired.

Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.

Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.

Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.

Do Ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.

Poached Eggs over Scafata

http://www.bonappetit.com/recipe/poached-eggs-over-scafata

Servings: 4

Ingredients

1 spring onion bulb, sliced

1 fresh red chile, halved lengthwise

2 garlic cloves, finely chopped

8 oz. asparagus (about ½ bunch), cut on a diagonal into 1” pieces

¼ cup olive oil, plus more for drizzling

2 scallions, thinly sliced

1 cup fresh fava beans (from about 1 lb. pods)

½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed

½ head escarole, torn into bite-size pieces (about 2 cups)

¼ cup fresh basil leaves, torn if large

¼ cup fresh mint leaves, torn if large

Kosher salt

2 tablespoons white wine vinegar

4 large eggs

2 oz. Pecorino Romano, finely grated

 

Heat onion, chile, garlic, asparagus, and ¼ cup oil in a medium saucepan over medium heat until oil begins to bubble. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until asparagus is crisp-tender, about 2 minutes. Add scallions, fava beans, and peas; cover and cook until fava beans are just tender, about 2 minutes.

Add escarole, basil, and mint and cook, tossing, until escarole is wilted and asparagus is very tender, about 2 minutes; season with salt.

Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

Serve scafata topped with eggs and Pecorino and drizzled with oil.

Do Ahead: Eggs can be poached 2 hours ahead; place in a bowl of ice water and chill. Reheat in barely simmering water 1 minute just before serving.

WHAT'S IN YOUR BOX

NO BOXES THIS WEEK DUE TO ROAD CLOSURE.

Some of the items that are currently available on the website:

Fava beans

Lettuce

Chard

Kale

Escarole

Honey

Grass-fed beef

Stewing chickens

Veggie and flower plants

Green onions

Oranges

Fresh and Dried Herbs

Eggs

 

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

Saturday, May 7: Amador Four Fires
MLH will be at this very popular event, now in its second year, telling people about what we are doing with local agriculture. Daniel D'Agostini and Alice Kaiser are two of the featured speakers at the event. If you are going, stop by and say hi and have a glass of wine with us!

Sunday, May 22, 12-3: Spring Open House
Spring Quarter farm tour at Casa de la Pradera,
the farm of Alice Kaiser, 20161 American Flat Road in Fiddletown.
A $5 suggested donation per adult is requested to support the work of Mother Lode Harvest. For more information, call Alice Kaiser at 209-245-6042, or email her at alicekaiser@hotmail.com.

Saturday, June 18, 5:30: Summer Solstice Celebration
Our fundraiser dinner is sold out! We thank our volunteers, and look forward to celebrating with new and old friends!
To get on a waiting list for cancellations, please call Emily at 530-620-4548.
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.