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Local Food and Farm Products 
Abbondanza Lavender Harvest
GOOD FOOD NEWS
Volume 5 Number 25    June 26, 2013


MLH NEWS:

MLH General Membership Meeting-- MLH will have a general meeting on Tuesday, July 9 at 6:15 pm, at the distribution center. This meeting is open to all members, and is your opportunity to contribute your voice to the direction of the association. In this important meeting, we will be discussing possible future changes to MLH, such as changing the structure, expanding the kinds of products offered, and delivery service or satellite pick-up centers.

Please plan on picking up your box or order that afternoon, and staying for the potluck dinner and meeting. We need your input!

Details on the agenda will follow soon. To put an item on the meeting agenda, please contact Michelle at 419-2503 or motherlodeharvest@gmail.com, or Carolyn at 223-5633 or carolyn@amadorca.com.

 

Mother Lode Harvest at the Amador County Fair-- MLH will be at the fair again this year, Saturday and Sunday, July 27 and 28, as part of the Local Agriculture booth with Farms of Amador and the Amador Farmers' Market. We have gotten a good response from our presence there in the past few years, and look forward to the opportunity to let more people know what we are doing.

We need volunteers to help staff the booth in 2-hour shifts on both days. Volunteers will receive free fair entry and parking passes for the day they work.

Help spread the word about MLH, and share your enthusiasm for local agriculture! For more information or to sign up for a shift, please contact Michelle at 419-2503 or motherlodeharvest@gmail.com as soon as possible.

 

FIELD NOTES: Abbondanza, Plymouth

Usually from the end of June through the first few weeks of July, Daniel D'Agostini and his crew are harvesting lavender; this year everything is about three weeks to a month early. They are currently harvesting all three of their varieties: Hidcot, Provence, and Grosso. Daniel watered the lavender for the first year after planting, but he has dry-farmed them since then. He has another plot of ground higher up on his property that he is thinking of planting in lavender, since it is doing fine with dry-farming. His bees are loving the blooms!

 


 



Abbondanza Lavender

Spicy Stir Fried Chicken and Greens with Peanuts

Bon Appétit | April 2008

by Molly Stevens

 

2 tablespoons soy sauce, divided

2 tablespoons dry Sherry, divided

3 teaspoons Asian sesame oil, divided

2 teaspoons golden brown sugar, divided

1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips

3 tablespoons peanut oil, divided

4 shallot flowers, or 1 bunch chives, chopped

2 teaspoons chopped seeded serrano or other hot chiles

1 pound greens (such as spinach, sorrel, collard greens, chard, kale, or bok choy), thick stems removed, spinach or sorrel left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

 

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinate 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add shallot flowers, if using, and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with chives, if using, and peanuts.

 

New potatoes are available on the MLH website from Butte Mountain Farm.

Roasted New Potato Salad with Herbs

Bon Appétit | June 1999

 

6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons shallot flowers or 1 bunch chives, minced

3 1/2 pounds small red-skinned potatoes

2 tablespoons fresh sage leaves or oregano leaves

 

Whisk 3 tablespoons oil, vinegar and shallot flowers or chives in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage or oregano and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage or oregano is crisp, stirring occasionally, about 45 minutes. Cool slightly.

Cut potatoes in half. Transfer to large bowl. Crumble roasted herb leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

 

Abbondanza Lavender Field

Grilled Summer Squash with Herbs

Gourmet | June 1991

 

3/4 pound summer squash, cut into 1/4-inch-thick slices

2 1/2 tablespoons olive oil

1 teaspoon fresh lemon juice, or to taste

1 teaspoon fresh oregano or sage leaves, chopped

1 tablespoon minced fresh parsley leaves

 

Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the oregano or sage, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.

 

Blackberry Parfaits

Adapted from a recipe in Martha Stewart Living's Annual Recipes 2005

 

3 cups fresh blackberries

1/2 cup confectioner's sugar

1 quart whole-milk plain yogurt, preferably Greek-style yogurt

1 teaspoon fresh lemon juice

1 cup granola

 

Set aside 1/2 cup berries for garnish. Stir together remaining berries and 1/4 cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive (glass or ceramic) bowl; let sauce cool completely.

Put yogurt, remaining 1/4 cup sugar, and the lemon juice in a medium bowl. Set yogurt mixture aside.

Divide berry sauce among six drinking glasses. Divide yogurt among glasses, spooning it over the sauce. Top with granola and reserved berries. If not serving immediately, refrigerate, covered with plastic wrap, up to 3 hours.

WHAT'S IN YOUR BOX

Single Box

Blackberries – Tyson Hill Farm

Mixed fresh fruit – Tyson Hill Farm

Raw Dehydrated Organic Granola – Dynamo Foods

Oregano – Butte Mountain Farm

Shallot flowers – Butte Mountain Farm

Mixed summer squash – Tyson Hill Farm

Sunflower Greens – Butte Mountain Farm

 

Family Box

Blackberries – Tyson Hill Farm

Bok choi, chard or sorrel – Casa de la Pradera

Chives – Casa de la Pradera

Collard greens or kale – Harmony Hill Farm

Raw Dehydrated Organic Granola – Dynamo Foods

Mixed fresh fruit – Tyson Hill Farm

Sage – Amador Creek Farm or Butte Mountain Farm

Yellow squash – Harmony Hill Farm or Mixed summer squash – Tyson Hill Farm

Daniel of Abbondanza
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 Events News:

June 28, 4:00 pm-- Memorial Birthday Celebration for Andy Fahrenwald-- local musician, jug band organizer, historic preservationist, and all-around nice guy.

Local Friends please spread the word and come to celebrate Andy!

It would be his 71st birthday this Friday, June 28th.

Let us celebrate him with shared music and memories and photos.

Please bring your musical instruments, or else your memories to share, or some favorite photos to display.

Vegetarian Potluck, wine sold by the glass to support the dear Feist family who will host us.

Feist Wines is on Main Street in Amador City. 4 pm til at least 8 or whenever we finish.

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.