Local Food and Farm Products 
Volume 8 Issue 5    February 2, 2016

FIELD NOTES: Butte Mountain Farm

Pretty soggy out here this weekend but it didn't stop two ewes from their work at bringing new lambs into the world!  A male and a female were born!  Good mommas!  They are given molasses water and raspberry leaves to help sooth their bodies after all the hard work.
Every year Certified Naturally Grown asks us to hold an inspection to re-certify the farm. A group of intrepid customers came out on Sunday Jan 24th to help with the certification procedure. We went over questions t hat are provided by CNG and toured the farm.  I explained how I am complying with each requirement, such as my animal husbandry practices and my growing methods.  It was great to have such a wonderful group to help! I feel that it is also very beneficial to the customers to see all that goes into growing their organic food!
Snacks were served, and a visiting WOOFer  made some great arugula pesto along with a vegetable frittata  (all made with Butte Mountain Farm eggs, Swiss chard and arugula, of course!)  Kathy Randall helped set up the snacks and the afternoon went very well, even though it was very cold! The only other event to report was Tia (the sheep guardian dog) came by and stole the gluten free box of crackers off the table!





Caldo Verde (Green Soup)
From The World of Vegetarian Cooking by Madhur Jaffrey

This hearty soup is served in the former Portuguese colony of Goa on the west coast of India.  It is not unlike a basic leek and potato soup, only it is flavored with couve – kale, garlic and oil.

4 medium-sized potatoes, peeled and chopped into ¾ inch dice.
1 medium sized onion, peeled and coarsely chopped.
12 cloves garlic, peeled.
2 cups coarsely chopped kale leaves, firmly packed.
1 ¼ tsp. salt
1 tbsp. fruity olive oil.
Freshly ground black pepper.
In a large pot, combine the potatoes, onion, kale, garlic and salt.  Add 6 cups water and bring to a boil.  Cover, lower heat and simmer very gently for 1 hour and 15 minutes or until kale is tender.  
In as many batches as necessary, pour the soup into the container of a blender or food processor and blend until you have a smooth texture.  Pour soup back into soup pot and taste for seasonings. Add more water if the soup seems too thick.  Just before serving, add the olive oil and black pepper.


Fresh Egg Pasta

Melissa Clark
2 ¼ cups/290 grams all-purpose flour, bread flour or “00” flour, more as needed
¾ teaspoon/3 grams kosher salt
2 whole eggs
3 egg yolks
1 tablespoon extra-virgin olive oil, more as needed
In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you’re rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting.
 For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.
To roll out the dough by hand, use a rolling pin to roll each of the 2 dough pieces out on a lightly floured surface. This takes patience but is not hard. Roll until it is as thin as you like, as thin as a penny for fettuccine and pappardelle, thinner for lasagna and stuffed pasta.




No Boxes this week due to computer problems.


Some of our products that will be available when we get back online:

Olive oil


Dried herbs

Herbal teas

Meyer lemons

Stewing chickens

Grass-fed beef


Dried tomatoes




Lavender essential oil

Customers Dick and Josie


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

Please mark your calendars for  Saturday March 12,   12:00, MLH yearly GENERAL MEETING  in the upstairs Banquet Room at Theresa's (above our Distribution Center).  We will provide a light lunch followed by the introduction of our new business plan and other MLH business. We promise to be finished by 1:30 - 2:00. This is your opportunity to hear about the work we've been doing these many months, where MLH stands at this point in time and where, with everyone's help, we can go in the years to come. Its a meeting you'll not want to miss.

MLH is plannning a Winter Quarter Open House at Butte Mountain Farm late February or early March. This is always a great time to visit the farm, with lots of baby lambs to ooh and aah over. Stay tuned for details!

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.