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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 7 Number 1    January 6, 2015

MLH NEWS:

Box Hiatus

Well, we got through December with the box subscriptions, but are finding we need to take a break to let our gardens catch up. Box subscriptions are being put on hold until further notice, probably at least through January. Hopefully we won't have to take the whole winter quarter off-- it depends how cold it gets and how slowly things grow. When we resume the boxes, subcriptions will pick up where they left off.

Our growers still have some great things to offer, though, and we will still be taking online orders and keeping our regular Tuesday pickup hours (as long as we have orders). Don't forget that, in addition to our wonderful produce, we offer other great local products, like pastured meats, eggs, olive oils, and dried herbs. Delivery to Plymouth will still be available for orders that are paid by PayPal at the time of ordering.

If you have any questions, please call or email Michelle at 419-2503 or motherlodeharvest@gmail.com .

 

Holistic Health Fair

Mother Lode Harvest will again be a featured vendor at the 11th annual Amador Holistic Health and Wellness Fair, coming up on Saturday, January 24, from 11 am to 4 pm at the Amador Senior Center in Jackson. MLH has participated in the fair the last few years, always situated in the main lobby of the senior center, the better to wow attendees right away with a beautiful selection of local farm products.

In addition to healthy local food, the wellness fair offers a wide variety of vendors promoting a proactive approach to health. It is a free event open to all ages, with a healthy lunch available for purchase.

Come by and see us at the wellness fair! If you are interested in volunteering for a shift at our booth to tell people about the benefits of eating local, sustainably-raised food, please contact Michelle at 419-2503.

Lentil Arugula Salad

By Molly Watson

http://localfoods.about.com/od/salads/r/Lentil-Arugula-Salad.htm

 

Ingredients

1 1/2 cups brown or green lentils

1 onion

1 bay leaf

1 clove garlic or shallot

1 Tablespoon red or white wine vinegar

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

3 Tablespoons extra virgin olive oil

1 bunch arugula

1/2 cup crumbled feta cheese (or more to taste!)

 

Prep Time: 15 minutes

Cook Time: 20 minutes

 

Total Time: 35 minutes

Yield: 4 to 6 servings

 

Preparation

Rinse the lentils, put them in a pot, and cover them with cold water by at least two inches. Peel and halve the onion and add it and the bay leaf to the pot. Put the pot on to boil. Cook the lentils just until tender to the bite, about 20 minutes (note: cooking time of lentils can vary widely; being tasting them after 15 minutes, but it may take up to 40 minutes for them to cook properly). Drain the lentils and discard the onion and bay leaf.

Mince the garlic or shallot and put in a large salad bowl. Add the vinegar, salt, and pepper to the bowl and let sit about 10 minutes. Whisk in the oil to finish the dressing.

Add the cooked lentils to the dressing and toss to coat lentils thoroughly.

Rinse the arugula leaves and pat thoroughly dry. Lay them in a stack and cut into ribbon-like shreds. Add to the lentils and toss to combine. Toss in the feta cheese or use it to garnish each serving.

 

For those of you who never know what to do with the sorrel in your boxes, this recipe would also be great made with sorrel instead of arugula. I would spread the sorrel pesto under the skin of a roasting chicken before cooking for a zesty, lemony, fragrant twist on an old favorite.

 

Arugula Pesto Recipe

By Jennifer Meier

http://cheese.about.com/od/desserts/r/Arugula-Pesto-Recipe.htm

 

Ingredients

1/4 cup walnuts

1-2 garlic cloves, peeled and thinly sliced

1 cup grated Parmigiano-Reggiano cheese

2 tightly packed cups arugula

1/2 cup olive oil

salt to taste

 

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3/4 cup pesto

 

Preparation

In a food processor, blend garlic, nuts and cheese until nuts are finely chopped.

Add arugula and with the blade running add olive oil. Don't blend too long - pesto should have a little bit of texture to it.

Serve immediately or store in the fridge for 3-5 days. Placing plastic wrap directly on the surface of the pesto will help retain the vibrant green color a little bit, however, all pesto loses some of it's color when refrigerated. Pesto can also be frozen for 2-3 months then gently defrosted.

Mix pesto with pasta, dip bread into it, spread sandwiches with pesto and top pizzas.

What's Available at www.mlharvest.com

Garlic

Turnips

Rutabagas

Dried Mushrooms

Cooking and Salad Greens

Carrots

Beef – Grass-Finished

Chicken-- Stewing

Olive Oil

Walnuts

Honey

Kiwi

Persimmons

Meyer Lemons

Soap

Herbs— fresh and dried

Herb salts

Quince paste

Plants

Flower seeds

Fleece

Candles

 

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. 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.

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.