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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 7 Number 18    May 5, 2015

MLH NEWS:

Mother Lode Harvest invites you to attend our spring farm tour at Winterport Farm on Sunday, May 17th from 11 am to 2 pm. Farmer Susan Port will give guided tours of their grass fed beef operation at noon and at 1 pm. Dogs on leash are welcome, but be aware that there will be a lot of foxtails in the fields.

There will be a plant sale of organic seedlings raised by other Mother Lode Harvest producers, who will also be on hand to discuss their methods. Drinks and light refreshments will be offered. A $5 donation per adult is requested to support the work of Mother Lode Harvest.

Winterport Farm is at 2690 State Highway 104 in Ione. For more information, call 209-245-6042, or go to www.mlharvest.com.

 

After the Open House at Winterport Farm, please stay for our general membership meeting at 2:00 pm. All members are strongly encouraged to attend, as we will be addressing important business issues that effect you and your association. This is your chance to have a say in the direction MLH follows!

The meeting agenda includes a financial report with time for questions, answers and discussion; a call for new board members to be elected; ideas for upcoming events; formation of committees to distribute volunteer tasks; and time for members to give their feedback or input.

For more information about the meeting, please call Alice at 245-6042.

Fennel-and-Fava-Bean Salad

Contributed by Jayson Woodbridge for Food and Wine, Published April 2014

SERVINGS: 8

DRESSING

2 tablespoons honey

1 tablespoon lime juice

1 small garlic clove, minced

2 teaspoons pumpkin seed oil

2 teaspoons walnut oil

3 tablespoons olive oil

SALAD

4 pounds fresh fava beans, shelled (3 cups)

1 tablespoon olive oil

1/2 cup pine nuts

1/2 cup shelled pistachios

Kosher salt

Freshly ground black pepper

2 lemons

5 medium fennel bulbs—trimmed, halved lengthwise, cored and very thinly sliced crosswise

1 medium jalapeño, seeded and minced

Pinch of cayenne pepper

 

MAKE THE DRESSING In a very large bowl, whisk the honey with the lime juice, garlic and pumpkin seed, walnut and olive oils.

MAKE THE SALAD In a large saucepan of salted boiling water, blanch the fava beans until just tender, 3 to 5 minutes. Drain and rinse under cold water. Squeeze the favas from their skins; discard the skins.

In a medium skillet, heat the olive oil until shimmering. Add the pine nuts and pistachios and cook over moderate heat, shaking the pan frequently, until the nuts are golden, about 5 minutes. Season the nuts with salt and black pepper and transfer them to paper towels to drain and cool completely.

Using a very sharp knife, peel the lemons, being sure to remove all of the bitter white pith. Thinly slice the lemons crosswise. Pick out and discard any seeds, then cut the lemon slices into thin strips.

Stir the lemon strips into the dressing. Add the fava beans, fennel, jalapeño, cayenne and toasted pine nuts and pistachios and toss. Season the salad with salt and black pepper and toss again. Serve the salad right away.

 

Asparagus has been available for sale at the MLH distribution center from Butte Mountain Farm.

Warm Asparagus Salad with Fava Beans & Fresh Ricotta

From Food and Wine

SERVINGS: 4

INGREDIENTS

1 cup fresh ricotta cheese

1 teaspoon finely grated lemon zest

Kosher salt

Freshly ground black pepper

1 1/4 pounds fresh fava beans, shelled (about 1 cup)

1 tablespoon finely chopped parsley

1 tablespoon finely chopped mint

2 tablespoons extra-virgin olive oil

1 pound thin asparagus

1 tablespoon fresh lemon juice

Fleur de sel, for sprinkling

 

In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper.

In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper.

In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.

Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

CONTRIBUTED BY HIROKI YOSHITAKE for Food and Wine

PUBLISHED OCTOBER 2011

SERVINGS: 4

INGREDIENTS

2 tablespoons lemon olive oil (see Note), plus more for garnish

One 1-pound fennel bulb, cored and thinly sliced, plus chopped fennel fronds, for garnish

Salt

3 cups water

1/4 cup plus 2 tablespoons fresh grapefruit juice, strained

Pinch of sugar

 

In a medium saucepan, heat the 2 tablespoons of lemon olive oil. Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes. Add the water and bring to a boil. Simmer over low heat until the fennel is very tender, about 20 minutes.

Working in batches, puree the fennel soup in a blender until smooth. Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.

Stir the grapefruit juice into the fennel soup. Add the sugar to the soup and season with salt. Ladle the soup into bowls, garnish with a little lemon olive oil and chopped fennel fronds and serve.

MAKE AHEAD: The fennel-grapefruit soup can be refrigerated overnight.

NOTES: Olive oil pressed or infused with lemon is available at most supermarkets and specialty food stores.

 

Grapefruit Biscuits

CONTRIBUTED BY MARCIA KIESEL for Food and Wine

PUBLISHED DECEMBER 2002

SERVINGS: MAKES ABOUT 14 BISCUITS

INGREDIENTS

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons cold unsalted butter, cut into small pieces

1 tablespoon sugar, plus more for sprinkling

1 teaspoon finely grated grapefruit zest

1 cup fresh grapefruit juice

Milk, for brushing

 

Preheat the oven to 425°. Sift the flour, baking powder, salt and baking soda into a large bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.

In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest. Add the grapefruit juice to the sugar and stir until the sugar is dissolved. Pour the grapefruit juice into the mixture in the large bowl and stir just until the biscuit dough comes together.

Scrape the biscuit dough out onto a lightly floured work surface and knead 2 or 3 times until smooth. Roll out the dough to a 1/2-inch-thick square. Cut the dough into 2-inch squares and transfer to a large baking sheet. Lightly brush the tops of the biscuits with milk and sprinkle with sugar. Bake the grapefruit biscuits for 15 minutes, or until they have risen and are browned on the bottom. Let the biscuits cool slightly before serving.

MAKE AHEAD: The biscuits can be baked early in the day and stored at room temperature. Reheat in a 350° oven before serving.

 

WHAT'S IN YOUR BOX

Single Box

Fava beans-- Sun Earth Energy

Spring onions-- Harmony Hill Farm

Kale/chard/mustard-- Fiddlehick Farm or Abbondanza or Casa de la Pradera

Lettuce-- Casa de la Pradera

Grapefruit-- Paloma Pollinators

Mint-- Humbug Creek Farm

 

Family Box

Fava beans-- Sun Earth Energy

Spring onions-- Harmony Hill Farm

Lettuce mix-- Paloma Pollinators

Fennel-- Tin Bird Garden

Purple mustard/broccoli/spinach-- Harmony Hill Farm

Meyer lemon-- Abbondanza

Grapefruit-- Paloma Pollinators

Chives-- Casa de la Pradera

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

 

May 17:
11 am to 2 pm: Spring Quarter Farm Tour-- Winterport Farm, Ione

2 pm: General Membership Meeting!


Other Agricultural Events

 May 27, 1 pm to 3:30 pm, Amador City Hall :

 
Raman Maangat from CAFF is speaking about good agricultural practices primarily with regard to produce. Anyone growing produce for sale needs to attend this event to make sure of following new state regulations.
For more information, contact Susan at 304-3041.
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.