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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 8 Number 40    October 4, 2016

FIELD NOTES: Hidden Mesa Olives, Ione

Hidden Mesa's Olive orchard is located on approximately 2 acres south of Ione and we have about 130 Manzanillo olive trees with the majority of our trees somewhere around 20-25 years of age. We generally pick between late October and early November with the fruit going to the press the next day to ensure the best quility and flavor of our oil.

 

NEW IN YOUR BOX THIS WEEK: MIZUNA AND TOMATILLOS

Mizuna is an oriental vegetable distinguished by its elegant leafy look and attractive deep green color. It is associated with the mustard family.

Mostly spotted in mesclun salad mixes, this vegetable is attributed with a kind of mild and exotic mustard- like flavor. It is the young leaves that taste best when used raw, while the older leaves should be lightly cooked.

Other common names associated with this salad green include Xiu Cai, Potherb Mustard, Kyona, Japanese Mustard, Spider Mustard and California Peppergrass.

This plant happens to be extremely cold tolerant, making it popular with gardeners in cold regions.

 

Tomatillo Basics, from http://www.marthastewart.com/1013642/tomatillo-recipes

Tomatillos look like small green tomatoes but are actually related to the Cape gooseberry. Their papery husks should be removed before eating. You may know these tart, refreshing fruits, a staple in Latin cuisine, from their starring role as the main ingredient in salsa verde.

In Season: Tomatillos are plentiful throughout the summer, up until the first frost.

What to Look For: Choose small, firm, bright-green fruits with green to brownish-green husks that are more or less intact (it’s okay if the husks are split, but they shouldn’t be peeled off).

How to Store: You can keep tomatillos at room temperature for a few days, or up to a week in the refrigerator, stored in a paper bag. Leave the husks on until just before preparation.

 

FOOD FOR THOUGHT:

Bees placed on endangered species list — a first in the US

The US Fish and Wildlife Service placed seven species of Hawaiian bees on the federal list of endangered species last week.

Native pollinators in the US provide essential pollination services to agriculture which are valued at more than $9 billion annually,” according to CNN online news. The bees sharply declined in recent years due to factors including habitat loss, pesticides, wildfires and loss of genetic diversity. Read more here: http://www.cnn.com/2016/10/01/us/hawaii-bee-species-endangered/index.html

 

This Bumble Bee is about to go extinct.

It’s time to speak up for the native bees.

The USFWS has proposed endangered species protection for the rusty-patched bumblebee, once a commonly seen pollinator from the midwest to the east coast, according to an EcoWatch article. The population has declined 95% after disappearing from 87% of its historic range since the 1990s.

Wild bee populations are endangered from a host of threats: habitat loss, widespread use of herbicides, spread of disease from commercially raised bees and climate change. Proponents of the federal protection predict that “addressing the many threats that the rusty patched bumble bee faces…will help countless other native pollinators that are so critical to the functioning of natural ecosystems and agriculture.”

Submit your comments to USFWS by Nov. 21st in support of listing the bee as a protected species at http://www.regulations.gov/document?D=FWS-R3-ES-2015-0112-0028

Read more here: http://www.ecowatch.com/bumble-bee-extinct-2020825957.html

 

GMO apples about to hit U.S. market

A Canadian company is harvesting a commercial crop of non-browning apples, a first for an aesthetically-improved genetically modified food.

The U.S. Department of Agriculture approved the safety of the Washington-grown Arctic Golden Delicious and Arctic Granny varieties in 2015, according to an EcoWatch article. The company has submitted petitions to the USDA requesting approval for a third variety, the Arctic Fuji and has plans a fourth, the Arctic Gala to be grown and marketed in other states and Canada.

The apples won’t turn brown until they start rotting. “Browning is an important indicator to consumers in determining the freshness of an apple or an apple slice. The silenced gene is part of the plant’s natural defense against pests and pathogens, which could lead to trees that are less healthy and rely on more chemical treatments.” Read more: http://www.ecowatch.com/first-commercial-crop-of-gmo-arctic-apples-about-to-hit-market-1891167341.html

News article summaries by Joyce Campbell. joyceac47@live.com

Great for an afternoon watching football!

Pancetta, Mizuna, and Tomato Sandwiches with Garlic Aïoli

Bon Appétit August 2006

http://www.epicurious.com/recipes/food/views/pancetta-mizuna-and-tomato-sandwiches-with-green-garlic-aioli-235602

Yield: Makes 6 servings

 

Ingredients

Aïoli

1/4 cup extra-virgin olive oil

1 garlic clove

1/4 teaspoon sea salt or coarse kosher salt

3/4 cup mayonnaise, divided

2 teaspoons fresh lemon juice

Sandwiches

2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted

1 large bunch mizuna or arugula, torn into 2-inch pieces

3 large tomatoes, cut into 1/4-inch-thick rounds

 

For aioli: Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

For sandwiches:Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.

Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

 

Pear Salad with Warm Shallot Dressing

by Lucy Footlick: Dallas, Texas Bon Appétit June 1995

http://www.epicurious.com/recipes/food/views/pear-salad-with-warm-shallot-dressing-258

Yield: Serves 6

 

Ingredients

1/3 cup vegetable oil

3 large shallots, chopped

1/4 cup fresh lemon juice

3 tablespoons canned vegetable broth

1 head lettuce, torn into bite-size pieces

1 large bunch watercress or mizuna, trimmed

2 ripe but firm pears, cored, sliced

1/2 cup chopped walnuts, toasted

1/2 cup crumbled Gorgonzola cheese

 

Heat oil in heavy medium saucepan over medium-low heat. Add shallots and sauté until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper.

Toss lettuce, watercress or mizuna and warm dressing in large bowl. Divide greens among 6 plates. Arrange pear slices in spoke pattern on greens, dividing equally. Sprinkle with walnuts and cheese.

Roast Chicken with Pears, Shallots, and Walnuts

http://www.myrecipes.com/recipe/roast-chicken-with-pears-shallots-walnuts

Yield: 6 servings (serving size: 3 ounces chicken, about 1/4 cup pear mixture, and 4 teaspoons sauce)

Ingredients

1 (4-pound) whole roasting chicken

2 garlic cloves, peeled and crushed

2 fresh rosemary sprigs

1 lemon, quartered

2 teaspoons chopped fresh rosemary

1 teaspoon salt, divided

1 teaspoon olive oil

6 shallots, peeled and quartered

3 firm pears, peeled, cored, and each cut into 8 wedges

1/2 cup fat-free, less-sodium chicken broth

1/4 cup walnut halves

1/2 cup water

3 tablespoons Champagne vinegar

2 tablespoons honey

1 tablespoon fresh lemon juice

1 garlic clove, minced

2 teaspoons toasted walnut oil

 

1. Preheat oven to 425°.

2. Remove and discard giblets and neck from chicken. Place 2 crushed garlic cloves, rosemary sprigs, and lemon in body cavity. Combine chopped rosemary, 3/4 teaspoon salt, and olive oil. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub oil mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken, breast side up, in a roasting pan.

3. Bake at 425° for 25 minutes. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand 20 minutes.

4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to pan, and cook over medium heat, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, vinegar, honey, juice, and 1 minced garlic clove; cook until reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in walnut oil.

5. Remove skin from chicken; discard skin. Carve chicken; arrange chicken and pear mixture on a platter. Serve with sauce.

 

Fresh Tomatillo Salsa

http://www.marthastewart.com/316989/fresh-tomatillo-salsa

Ingredients

1 pound tomatillos (husks removed), washed and quartered

1/2 small red onion, chopped

1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped

1 cup fresh cilantro

3 tablespoons fresh lime juice

Coarse salt

Directions

In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

WHAT'S IN YOUR BOX
 

Single Box

1/2 lb. lettuce Abbondanza

1 lb. summer squash Abbondanza/Butte Mountain Farm

1 lb. tomatoes Somerset Gourmet

1 lb. Asian pears Humbug Creek Farm

1 lb. Duchesse Bronzee Mirabelle Vineyard and Orchard

1/2 lb. shallots Butte Mountain Farm

1/4 lb. walnuts Abbondanza

 

Family Box

1/2 lb. lettuce Abbondanza

1/4 lb. mizuna Butte Mountain Farm

1/2 lb. peppers Butte Mountain Farm

1/2 lb. tomatillos Butte Mountain Farm

1 lb. Duchesse D'Angouleme pears Mirabelle Vineyard and Orchard

1 lb. prune plums Mirabelle Vineyard and Orchard

1 lb. winter squash Butte Mountain Farm

1 lb. tomatoes Somerset Gourmet

1/2 gal. cider Humbug Creek Farm

 

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.

 

LOCAL AG EVENTS:

 

10-2 thru 10-8: National 4-H Week

Amador 4-H

Open Enrollment

10-1: State Leaders' Forum- Registration

10-3: WHY (We Help Youth) Conference- Late Registration

10-7 thru 10-9: WHY (We Help Youth) Conference

10-5: 4-H National Youth Science Day

10-5 thru 10-16: Tractor Supply Co. Paper Clover Sales

10-20: Volunteer Leader Orientation

10-29 thru 10-30: 4-H Shooting Sport Training- Rifle Discipline

 

Master Food Preservers Class - Sensational Salsas

Date: October 8, 2016

Time: 10:00 AM - 12:00 PM

Contact: UCCE Master Food Preservers- acmfp@ucdavis.edu

Sponsor: UCCE Master Food Preservers-Amador/Calaveras

Location: Calaveras Senior Center

Event Details:

Spice up any meal or snack with your own homemade salsa. Join us for this free class and learn to make a traditional salsa from fresh tomatoes, peppers and onions, followed by a smoky salsa made with dried chipotle chiles and tomatillos. We’ll top off the demonstrations with a fruit salsa for a refreshing change. We’ll cover the basics, from charring and skinning peppers to adjusting the heat level of your finished product. Finally, you’ll learn to safely can your salsa making it shelf stable and available to enjoy throughout the year. Plan to join us – you won’t want to miss this class!

Class Length: 2 hours, no reservation necessary

Location: Calaveras Senior Center, 956 Mountain Ranch Road in San Andreas

 

Master Gardeners Class - Fabulous Plants for Your Yard and Garden

Date: October 8, 2016

Time: 9:00 AM - 12:00 PM

Contact: UCCE Master Gardeners - 209-223-6838

Sponsor: UCCE Master Gardeners of Amador County

Location: GSA Building, 12200-B Airport Road, Jackson

Event Details:

There are many plants that you could select to plant in your yard. Why not select those that grow well in the foothills, are attractive, are easy to care for and don't gobble up water. Perennials, shrubs and trees will be included in this discussion.

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.







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