|GOOD FOOD NEWS
Volume 5 Number 8 February 27, 2013
MLH EVENTS: Open House, Tyson Hill Farm
Tyson Hill Farm in Waterford is hosting a farm field day from 1:00-3:00 pm on Saturday, March 9th. Some of the fruit trees should be in bloom, and probably the strawberries, as well. Please wear shoes you don’t mind getting dirty. Indira Clark's oldest daughter, Rachel, promises to bake up a goodie or two. They are 65 miles by road from Mother Lode Harvest at Teresa’s in Jackson : 713 South Blossom Road , Waterford. Look for carpool signups at Mother Lode Harvest. For more information, call Indira at 209-874-9668.
MLH producer members attended their annual spring meeting on Sunday, February 24, at the home of board member Karen Friis. The purpose of the meeting was threefold: to discuss a possible revision of fees for producers who don't volunteer, to propose a wholesale price list for products, and to get an idea of what crops will be available for the spring and summer quarters.
The Friis home is located above a creek canyon outside of Sutter Creek. Karen gave us a tour of their charming greenhouse, where she is raising flowers for a wedding, along with winter greens for family use. Their fenced garden is now planted mostly with fava beans as a cover crop, with a few spots of chard, lettuce, and peas mixed in. We admired the clever planter boxes on the porch where more salad greens and herbs are conveniently growing.
As always, the meeting started with a delicious potluck and lots of socializing. Then we got down to business, with a brief but important agenda. The annual meeting has always been primarily about crop planning, to see as a group what we will have to offer, with the goal of providing the greatest possible variety for the produce boxes and website. This time, however, we had a couple additional agenda items, which we handled first.
After the recent decision by the board of directors to drop the fees for customers who don't volunteer time to the association, the question arose whether it is fair to continue the fees for producers. It was agreed by all at the meeting that producer members have a different relationship with the association than do customer members, having more of a stake in its success. Since that is the case, they should have more incentive to volunteer, and should contribute in some other way, namely financial, if they do not or can not volunteer. It was decided by consensus, following a proposal by Emily of Harmony Hill Farm, that the logistics of the fee assessment would change to a monthly basis, rather than by the quarter, with each producer member being responsible for reporting any volunteer hours to Amber, our volunteer coordinator.
The group also decided to try a pilot wholesale pricing program for local businesses who want to purchase our products to make food to sell. Jo Ann, our tech guru, is researching what our website software program can accommodate. The issue of having different prices for produce from various farms was discussed, as it is a potential headache for the person who orders produce for the boxes. In the interest of trying to make our pricing more consistent, Emily volunteered to chair a committee to research prices of organic produce in grocery stores and through distributors, and will report back in a month.
The crop planning portion of the meeting is always fun, as we get to start looking forward to all the fantastic spring crops that will soon be here. While still primarily made up of greens of all sorts, the roster will include other favorites like peas, radishes, and asparagus. It at first seemed so distant to talk about the summer crops, but producers will have to start those seeds in the very near future, so it was very relevant. We left the meeting dreaming of the melons and eggplant to come.
Lentil and Green Collard Soup
Recipe by Farah Momtaz for allrecipes.com
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens, or other cooking greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
Sweet and Savory Kale
Recipe by SJRJA for allrecipes.com
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale, or other cooking greens
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Try this for breakfast or dessert!
Broiled Grapefruit Crisp
Recipe by Christine M for allrecipes.com
1 large grapefruit, cut in half
1/4 cup old-fashioned oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons butter
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
Cook under the broiler until the topping is golden brown, about 10 minutes.
Meyer Lemon Pie
Recipe by Nadirmonkey for allrecipes.com
1 1/4 cups white sugar
3 large eggs
3 3/4 fluid ounces Meyer lemon juice
1/4 cup butter, melted
1 (9 inch) pastry shell, unbaked
Preheat oven to 350 degrees F (175 degrees C).
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to the pastry shell.
Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.