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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 4 Number 34    August 21, 2012


FIELD NOTES: Carolyn Boyd of Butte Mountain Farm, Jackson

 

I have applied for certification for produce and for livestock by the Certified Naturally Grown group. They require a farm inspection by another farmer or a minimum of 3 customers. I thought it might be very educational for customers to participate so I asked Karen Friis, Lucy Spangler-Gore and Anne Heissenbuttel if they would be interested in learning more about the process and inspecting the farm.

They came out this morning and spent 3 hours walking around the farm with me. We had a series (about 7 pages) of questions to answer about my growing practices, land and livestock management practices. I felt it was quite thorough. Anyone wishing to see the questions and learn more about the process can read them on the website www.naturallygrown.org

I am very grateful for their enthusiasm and use of their time to help! They asked very pertinent questions and we all had time to reflect on what it's like to grow organically here in the Sierra Foothills. They helped me write goals to help improve the way I do things.

To become certified a producer must be inspected, and to remain certified inspections must be repeated each year. Maybe next year other customers may wish to become part of the process and learn all that's involved in the process.

 

From the inspectors (customer members Anne, Karen, and Lucy):

It was a great experience to participate in the inspection of Butte Mountain Farm for certification of both the livestock and produce operations under the Certified Naturally Grown (CNG) program. As three customers participating in the inspection, we learned a tremendous amount about the work and diligence that is required of producers striving to offer the best available produce, meat and other products. We were impressed by the multi-purpose objectives of Carolyn’s livestock operation, where the primary goal for the sheep is to reduce the fire hazard on the farm. She is achieving that objective while at the same time producing beautiful Cormo wool and raising lambs for high quality meat. We learned a great deal, too, about the produce and chicken operations on the farm. CNG provides very thorough and detailed inspection worksheets for both produce and livestock to help the inspectors determine and assess how well the grower’s practices meet the certification requirements. The process also requires a look at the farmer’s goals for further improving sustainability of the operations over the short and long term. And importantly, the program should help consumers become more responsible and appreciative of our food supply once we know from whence it comes! Thanks, Carolyn, for including us in the process.

 

Anne, Karen and Lucy

 

The MLH General Membership Meeting is coming up on Sunday, August 26 (See “Events” section for details). We hope you will plan to attend so you can be involved in your association. If you have an issue or topic you would like to add to the agenda, please notify MLH Secretary Carolyn Boyd at carolyn@amadorca.com.


 


 



Inspector Lucy

This recipe originally called for radicchio, but would work well with kale or chard.

Sautéed Greens with Shallots and Ricotta Salata

Adapted from a recipe by Marcia Kiesel for Food and Wine

3 tablespoons extra-virgin olive oil

3 large shallots, peeled and thinly sliced

Salt

1/2 pound cooking greens, thinly sliced

1 ounce ricotta salata cheese, cut into thin shavings

Freshly ground black pepper

In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots, season with salt and cook over moderate heat until softened, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the greens to the skillet and toss well. Cover and cook over moderate heat, stirring a few times, until the greens are tender, a few minutes. Season with salt. Transfer the greens to a bowl. Top with the ricotta salata shavings, season with pepper and serve.

 

Mesclun Salad with Fried Shallots and Blue Cheese

Contributed by Chris Ainsworth for Food and Wine

Vegetable oil, for frying

7 large shallots, peeled and thinly sliced

1/4 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons sherry vinegar

Salt and freshly ground pepper

1 pound mesclun or other salad greens

1/4 pound blue cheese, crumbled

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add half of the sliced shallots and fry over moderate heat, stirring a few times, until they are browned and crisp, about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Fry the remaining sliced shallots.

In a large bowl, whisk the olive oil with the sherry vinegar and season with salt and pepper. Add the salad greens and blue cheese to the bowl and toss. Sprinkle the fried shallots over the salad and serve right away.

Make Ahead: The fried shallots can be stored in an airtight container overnight.

Notes on soil

You can substitute mixed salad greens for the endive if you wish.

Curly-Endive Salad with Potato-and-Apple Pancakes

Contributed by Quick from Scratch Vegetable Main Dishes for Food and Wine

1/3 cup sour cream

1/4 cup milk

2 tablespoons chopped fresh chives or scallion tops

1/4 teaspoon wine vinegar

1 3/4 teaspoons salt

1 1/4 teaspoons fresh-ground black pepper

1 pound potatoes, peeled

3 tart apples, cored

1 small onion

1/4 cup chopped fresh parsley

2 eggs, beaten to mix

1/2 cup dry bread crumbs

2 to 3 tablespoons cooking oil

1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts), or 3/4 pound mixed salad greens

1 small head red- or green-leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)

 

In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.

In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 2 1/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each. Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.

Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss. Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.

 

WHAT'S IN YOUR BOX
 

Single Box

Cucumbers - Harmony Hill Farm or Tyson Hill Farm

Chard or Kale- Amador Creek Gardens, Casa de la Pradera,
Butte Mountain Farm, or Paloma
Pollinators

Fresh Beans - Casa de la Pradera or Butte Mountain Farm

Basil - Butte Mountain Farm or Casa de la Pradera

Potatoes - Butte Mountain Farm or Randall's Corner

Shallots - Butte Mountain Farm

Peaches - Paloma Pollinators

Garlic - Randall's Corner

 

Family Box

Kale - Paloma Pollinators

Peaches - Paloma Pollinators and Tyson Hill Farm

Gravenstein Apples - Tin Bird Garden

Potatoes - Butte Mountain Farm

Summer Squash - Butte Mountain Farm

Basil - Butte Mountain Farm

Cucumbers - Harmony Hill Farm

Cherry Tomatoes - Harmony Hill Farm

 




Inspector Anne
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!

Examining soil

EVENTS:


Mark your calendar for these upcoming MLH events!

  • Sunday, August 26, 3 to 5 pm -- MLH General Membership Meeting, Distribution Center, Jackson

  • TBD September-- Canning party, Boggs' Market Farm, Pine Grove

  • Sunday, September 30, 12 pm to 4 pm-- Fall Quarter Open House, Distribution Center, Jackson

  • Saturday, November 3-- Movie Night

Farm Inspectors
Inspecting the Farm
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.