Local Food and Farm Products 
Volume 8 Number 44    November 1, 2016

FIELD NOTES: Upcountry Farms, Jackson Valley

We are happy to announce that we will be moving our farm to a new location down the hill in Jackson Valley. While we will no longer be upcountry, we're keeping the name "Upcountry Farms" because that's where our roots are! We are grateful to have had the opportunity to start our farming adventure in West Point, in the middle of Ron Brickman's beautiful apple orchard, and these past six months have been such a great learning experience.

In Jackson Valley, we will be leasing two acres of farmland with opportunity to expand in the future. In our first year we plan on cultivating the full two acres for vegetable and flower production (a big expansion from our first farm!) We will continue selling our produce and flowers at farmer's markets, through MLH, and we plan to expand our sales to local restaurants. We will also be establishing a flower subscription program, where businesses and individual customers can receive beautiful, seasonal, bouquets delivered weekly.

These first few months will consist of disking, tilling, establishing our irrigation system, building our greenhouse and cold storage, and preparing for an early spring planting. We can't wait to dig our hands into that beautiful soil!

Our lease starts November 1st, so we don't have many photos to share with you just yet...but stay tuned for exciting updates!


Tori and Dan

Upcountry Farms


This 'n' That Corner

Talk about the weather! Today we have had rain, really hard rain, thunder, lightening and then when we thought that was about it- we had snow!! We are only at 1800 ft elevation!! It didn't stick so that was good! Now the sun is shining!! Now I know what they mean when they say the weather is unstable!!! Hope you all keep dry and enjoy your Halloween! Cheri Woods, DC volunteer



Arugula, a peppery salad green, has been widely used in Italy since ancient Roman times. It was virtually unknown in the United States until the 1970s when it, along with other exotic mesclun greens from the Mediterranean region, such as radicchio and mache, caught the wave of interest in the new style of seasonal cooking known as California cuisine – and rode that wave into the mainstream American diet. --Mark Thompson,



Lab-grown meat is the future of food: are you ready to take a bite? (video)

Cultured meat by SuperMeat is a work in progress. The new food is designed to create meat without killing animals, an exciting prospect for people trying to be more environmentally and ethically conscious, but unwilling to become vegetarian, according to an article at

Rates of vegetarianism appear to remain steady, despite greater knowledge of the animal suffering involved in factory farming and the detrimental environmental effects of meat eating, according to

the Vegetarian Resource Group’s report on surveys from 2006

and 2016.

SuperMeat is racing to become consumer-ready and even rival the type of meat currently sold in supermarkets. “It will taste like regular meat, but the whole process is much more controllable, so

people will be able to personally adjust their meat, its ingredients and flavors, creating new exciting tastes,” said SuperMeat vice president Ronen Bar.

SuperMeat’s mission is to create a meat that is clean, healthy, environmentally friendly, and is anticipated to be produced and sold in grocery store kiosks and be affordable for consumers.

Read more and watch a video at:



Farm to school rocks!

October is National Farm to School month, and Farm Aid is celebrating the 42% of U.S. schools that are participating in farm to school programs.

The Farm Aid motto is Keep America Growing! through school programs that benefit kids, farmers and communities. Programs come in all shapes and sizes, according to the Farm to School Rocks website. Students learn in the living laboratory of school gardens. Produce from local farms is served in school cafeterias. A creative food and farm curriculum deepens knowledge.The site is interactive, guiding and inspiring everyone to get engaged in the farm to school movement.

Read more here:


News article summaries by Joyce Campbell.

Arugula with Orzo and Garden Tomatoes

Serves 4


3/4 cup orzo (or other pasta)

About 8-10 cups arugula

Olive oil

1/4 cup fresh basil leaves

8 ounces tomatoes, chopped

2-3 ounces goat or feta cheese, crumbled

Salt and pepper


Cook the orzo in salted water according to package directions. Drain and reserve. Chop the arugula roughly. If the leaves are small or if it is baby arugula, no need to chop at all. Heat a large sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula handful by handful, letting the first few handfuls wilt completely, and leaving the last few barely cooked.


Add the basil, tomatoes, cheese, and orzo with the last handful of arugula. Turn the heat to high and cook for another minute or two - until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately.


Oven-Roasted Squash with Garlic & Parsley

From: EatingWell Magazine November/December 2009

10 servings



5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks

2 tablespoons extra-virgin olive oil, divided

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper, divided

3 cloves garlic, minced

2 tablespoons chopped Italian parsley



Active: 30 m, Ready In: 1 h


Preheat oven to 375 °F. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.


Herb Roasted Pork Loin with Parsley Shallot Sauce

Recipe by Ellie Krieger, 2005



2 garlic cloves, minced (1 tablespoon)

1/2 teaspoon salt

2 teaspoons olive oil

1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage

1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled

1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat

1/2 cup Parsley Shallot Sauce, recipe follows

Parsley Shallot Sauce:

1 1/2 cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons water

2 teaspoons fresh lemon juice

1/4 teaspoon salt

Freshly ground black pepper



Preheat the oven to 350 degrees F.

Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

Parsley Shallot Sauce:

Combine all ingredients in a blender and puree.

Yield: 1/2 cup



Single Box

1/4 lb. arugula Butte Mountain Farm

1 head garlic Butte Mountain Farm

1 lb. tomatoes Somerset Gourmet

2 lb. winter squash Inzerillo Farm

1/4 lb. walnuts Casa de la Pradera

1 lb. Concord grapes Blue Mountain Orchards

1/2 gal. cider Humbug Creek Farm

1 bunch parsley Abbondanza


Family Box

1/2 lb. salad mix Casa de la Pradera

1 head garlic Butte Mountain Farm

1/2 lb. shallots Butte Mountain Farm

1/4 lb. jalepenos Butte Mountain Farm

1 lb. tomatoes Somerset Gourmet

2 lb. winter squash Inzerillo Farm

1/2 lb. walnuts Humbug Creek Farm

1 lb. Concord grapes Blue Mountain Farm

1/2 gal. cider Humbug Creek Farm



Mother Lode Harvest has local food and farm products available to order at


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, or 419-2503.


MLH Calendar of Events


Saturday, November 5: Hundred Acre Olive Oil based in Ione, is getting ready to do another harvest. This year will be on Saturday November 5th and we could really use your help! Every year friends and families far and wide gather the first weekend in November to hand pick all of the olives used in our oil. In exchange for your help, we will feed you a delicious gourmet meal which is cooked by our good friend Chef Nick. The harvest is family friendly and little ones are also welcome to help. Every tree that you pick, others join in and it is an opportunity to meet and make new friends- really fun, I promise! If you are interested in joining us, please let us know so we will be sure to have enough food and home made wine ready.

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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