Local Food and Farm Products 
Tomatoes from Harmony Hill
Volume 4 Number 43   October 23, 2012


**Saturday, November 3,  7:00 pm-- Movie Night, location to be announced

*Join us for a fun evening, gathering to watch Queen of the Sun, a movie about bees and their current crisis. MLH producer Daniel D'Agostini of Abbondanza will give a short presentation before the movie.

*Enjoy popcorn (GMO-free!) and beverages. *Get to know other members of the association!

This is a members-only event. RSVP to Michelle at, or 419-2503.



Mother Lode Harvest is looking for someone with computer skills that they are willing to volunteer. We are sad to report that Jo Ann Daugherty, our intrepid Technology Coordinator for the last few years, is leaving her position in order to devote more time to her business. Jo Ann is responsible for custom-fitting our shopping software to our needs, after learning the ins and outs of the program; for setting up our initial website, and maintaining parts of the current one. Of course, that is the most rudimentary summary of what she has done for MLH, as she has worn many hats during the course of trying to make sure everything ran smoothly!

We are grateful to Jo Ann for all the time, energy, blood, sweat, and tears she has put into MLH. While she will continue to be a member, we must now take on the daunting task of finding someone to fill her volunteer position. The Tech Coordinator should have the following skills, according to Jo Ann:

General Description of the Software the Webmaster must manage:

There are two separate websites: the “Shop” page and the “Admin” page, which both can be accessed through the system administrator. This system not only renders the pages that the customers see, but it is a bookkeeping system for the customer and producer accounts and inventory system for our catalog of items for sale. It automates the weekly sales cycles running from the opening of the cycle on Thursday (when goods are offered to the public for sale), to the close of the cycle on Tuesday (when the goods are distributed and money collected and payments recorded). It would be highly helpful to have someone who is also a customer and is familiar with our weekly cycle system.

Due to the overarching influence over our association, the webmaster must be willing to work with almost everybody in the system, from customers to managers, as well as coordinate with the Board of Directors in assessing viability of and carrying out of board policies.

Webmaster must know:

--PHP and HTML

--MYSQL Database System

--Internet connectivity

--Maintaining hardware

Also must have some passing knowledge (or be willing to learn)

--Bookkeeping and accounting system

--Inventory control

Duties of webmaster:

--Maintaining appearance of and fix any problems with website, including possibly in the future doing improvements like linking papal accounts, distributed hubs, and retail sales.

--Works closely with:

  • Site coordinator (in producing weekly, monthly & on-demand reports, assisting in bookkeeping problems)

  • Bookkeeper (in producing reports and fixing problems that the site coordinator cannot)

  • Customer manager (working with customer database)

  • Produce manager (assist in prepping cycles)

  • Producers and customers (if there is problems with logging in or page rendering)

  • Occasionally, the software engineer who maintains the co-op system

--Anything else having to do with the software or hardware


Jo Ann is willing to train the new Tech Coordinator. Anyone interested in helping out MLH in this way should contact me at the MLH email address, or at 419-2503, or contact Jo Ann directly at



Randall's Corner Beehive

Zucchini-and-Pepper Gratin with Herbs and Cheese

Contributed by Daniel Humm for Food and Wine

3 large zucchini (about 1 1/2 pounds), 1 finely diced

Kosher salt

1/4 cup extra-virgin olive oil

1/4 small onion, finely diced

1 garlic clove, minced

1 teaspoon tomato paste

2 medium sweet peppers, finely diced

1 large tomato—peeled, seeded and finely diced


1 tablespoon chopped mint

1 tablespoon chopped oregano

1 tablespoon chopped basil

2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and paprika. Stir in the mint, oregano and basil.

Preheat the oven to 400°. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and paprika, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Make Ahead: The gratin can be assembled up to 6 hours ahead. Keep at room temperature until ready to bake.


Green Bean-and-Roasted Pepper Salad

Contributed by Michael Emanuel for Food and Wine

5 large sweet peppers

3 medium shallots, thinly sliced

2 garlic cloves, minced

1/4 cup red wine vinegar

1 tablespoon sherry vinegar


1/2 cup extra-virgin olive oil

Freshly ground pepper

1 1/2 pounds green beans, trimmed

1 pound cherry tomatoes, halved

2 tablespoons chopped mint

2 tablespoons chopped parsley

1/2 cup roasted almonds, chopped

Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.

In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.

In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.


Dream Beehive

For a vegetarian version, try substituting 1 pound of mushrooms for the ground pork, and double the amount of Parmesan cheese. Also, try spicing it up by including a minced hot pepper in the stuffing.


Provençal Stuffed Zucchini

Contributed by Daniel Johnnes for Food and Wine


2 pounds medium or large zucchini

Salt and freshly ground pepper

2 teaspoons extra-virgin olive oil

2 meaty slices of bacon, minced

1 medium onion, finely chopped

1 medium sweet pepper, cut into 1/4-inch dice

2 garlic cloves, minced

1/2 pound ground pork

One 1/2-pound eggplant, cut into 1/4-inch dice

1/4 cup fine dry bread crumbs

1/4 cup chopped Kalamata olives (3 ounces)

1/4 cup chopped basil

1/4 cup freshly grated Parmesan cheese

1/8 cup chopped sun-dried tomatoes

1 teaspoon thyme


Preheat the oven to 375°. Halve the zucchini lengthwise. Using a small spoon, scoop out the flesh and finely chop it. Season the zucchini with salt and pepper and turn upside down to drain for 15 minutes.

Heat the olive oil in a large skillet. Add the bacon and cook over low heat until the fat is rendered, about 4 minutes. Add the onion, red pepper and garlic, cover and cook until softened, about 8 minutes. Add the ground pork, season with salt and pepper and cook over moderately low heat, breaking up the meat, until it is mostly white. Add the eggplant and cook, stirring occasionally, for 5 minutes. Add the chopped zucchini and cook for 10 minutes longer. Remove from the heat and stir in the bread crumbs, olives, basil, Parmesan, sun-dried tomatoes and thyme.

Mound the stuffing in the zucchinis, and bake in the oven for 15 minutes or until tender and the filling is hot all the way through. Serve hot, warm or at room temperature.


Single Box

Radish – Butte Mountain Farm

Bell Peppers – Butte Mountain Farm

Cherry Tomatoes – Butte Mountain Farm

Snap Beans – Butte Mountain Farm

Wonder Pears - Damas

Grapes - Humbug Creek Farm

Duchess Pears - Mirabelle Vineyard and Orchard

Family Box

Eggs - Harmony Hill Farm

Chard – Butte Mountain Farm

Sweet marconi pepper – Butte Mountain Farm

Nardello pepper – Butte Mountain Farm

Cherry Tomatoes – Butte Mountain Farm

Stuffing Zucchinis - Butte Mountain Farm

Spicy peppers - Randall's Corner

Tomatoes – Randall's Corner

Potatoes - Randall's Corner

Jo Ann at the Helm
Shopping at
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. 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, 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!

Precious Pollinators

Other Local Agriculture News:

A grass-roots effort has begun to form a Slow Food Chapter in the foothills (El Dorado and Amador Counties)!

The goal of Slow Food Gold Country will be to carry out the Slow Food mission in our communities through offers of educational events and activities that promote sustainability and biodiversity. Through our efforts to promote good, clean, fair food, we will connect with farmers, cooks, restaurants, educators, students and everyone else who cares about their food and the environment. We will be the link that ties the pleasure of food with a commitment to community and the environment.

If you are interested in helping get our chapter off the ground, we can certainly use your help!

We look forward to hearing about your interests and feedback!


Crystal Breazeale and Jon Gonzales

Slow Food Gold Country Founders

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.