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Local Food and Farm Products 
GOOD FOOD NEWS
Volume 4 Number 32    August 7, 2012


MLH NEWS:

On Sunday, August 5, Alice Kaiser held a class on fall/winter planting at her farm, Casa de la Pradera, in Fiddletown. The appreciative students were eager to learn from Alice's expertise on the subject, and for the opportunity to ask questions as they wandered through Alice's garden. Alice explained the two dates to keep in mind when figuring out when to plant (can you guess what they are?), how to read the seed packets and catalogs for pertinent information to allow gardeners to determine the seed-starting time, and other factors like available hours of light and soil temperature. It was a very pleasant and informative morning in Alice's garden, and those who attended the class were inspired to start their winter gardens!

 

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 by August 19.

 

EVENT THIS WEEK:

MLH producers will be providing some of the fresh, local produce for a winery event in Shenandoah Valley this weekend. According to Tracey E. Berkner, of Taste Restaurant, “The first Summer Feast held August 11 on Steiner Road offers a food and wine experience all about local. Small bites of summer delights using locally grown produce are paired with wines. This complimentary event is sure to be a delicious drive on Steiner.” Look for Butte Mountain Farm and Amador Creek Gardens at Shenandoah Vineyards, Harmony Hill Farm and Randall's Corner Farm at Renwood Winery, and Casa de la Pradera at Amador Foothill Winery, selling their wonderful produce!

The event takes place this Saturday from 12:00 to 4:00 pm at participating wineries (Amador Foothill, BellaGrace, Deaver Vineyards, Dillian Wines, Dobra Zemlja, Driven Cellars, Shenandoah Vineyards and Renwood Winery) on Steiner Road in Plymouth.


 


 



Alice's fall seedlings

Green Bean Slaw

Contributed by Lee Woolver for Food and Wine

1 1/4 pounds green beans or other fresh snap beans

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1/4 cup plus 1 tablespoon cider vinegar

2 1/2 tablespoons water

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons honey

1/4 teaspoon celery seeds

1 medium carrot, cut into fine julienne

1 medium parsnip, cut into fine julienne, or 1 additional carrot

1 large (or 2 small) pepper, cut into fine julienne

1/2 small red onion, thinly sliced

Worcestershire sauce

Hot sauce

Salt and freshly ground black pepper

1 hard-cooked egg, chopped, for garnish (optional)

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.

Make Ahead The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.
 

Marinated Tomato Salad

Contributed by Melissa Rubel Jacobson for Food and Wine

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 large garlic cloves, crushed

1 tablespoon finely chopped flat-leaf parsley

1/2 teaspoon thyme leaves

Pinch of crushed red pepper

Kosher salt and freshly ground pepper

1 1/2 pounds mixed small tomatoes, such as grape or cherry tomatoes, halved, (quartered or sliced if larger)

In a medium bowl, whisk the olive oil with the vinegar, garlic cloves, parsley, thyme and crushed red pepper; season with salt and pepper. Add the tomatoes, toss and let stand for 15 minutes, until the tomatoes have released some of their juices. Discard the garlic cloves and serve.

Make Ahead The tomatoes can be marinated at room temperature for up to 2 hours.


 


 

Alice's pole beans

Spinach Fettuccine with Tangy Grilled Summer Squash

Contributed by Amanda Cohen for Food and Wine

Six 4-ounce summer squash—4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline

2 tablespoons kosher salt, plus more for seasoning

1 tablespoon cider vinegar

1 1/2 teaspoons sugar

1/2 cup plus 1 tablespoon extra-virgin olive oil

5 garlic cloves

3 large tarragon sprigs plus 2 tablespoons chopped tarragon

1/2 cup mint leaves, plus 1/4 cup chopped mint

1/8 teaspoon saffron threads, crumbled (optional)

2 tablespoons rice vinegar

1 pound spinach fettuccine

Freshly ground pepper

Toss the 1/3-inch-thick squash slices with the 2 tablespoons of kosher salt and let stand for 45 minutes.

In a large bowl, combine the cider vinegar with the sugar and stir to dissolve the sugar. Rinse and dry the salted squash and add it to the bowl; toss to coat with the vinegar.

In a blender, puree the 1/2 cup of olive oil with the garlic and transfer to a small saucepan. Bring to a simmer, then pour the garlic oil over the squash. Add the tarragon sprigs and mint leaves and press to compact. Cover and refrigerate overnight.

Light a grill. Lift the squash out of the marinade; scrape any excess marinade back into the bowl and reserve. Grill the marinated squash strips over high heat until nicely charred, about 1 minute per side. Cut the squash into 1-inch pieces.

Bring a large pot of salted water to a boil. In a large, deep skillet, heat 1/4 cup of the reserved marinade and add the saffron. Add the 1/8-inch-thick squash slices and cook over high heat, tossing, until al dente, about 1 minute. Add the rice vinegar, season lightly with salt and toss well. Add the grilled squash and toss to heat through. Remove from the heat.

Cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water. Drain the pasta and add it to the skillet. Toss well over moderate heat, gradually adding the reserved pasta cooking water to make a sauce. Season with salt and pepper and transfer to a large bowl. Drizzle the remaining 1 tablespoon of olive oil all over, sprinkle with the chopped tarragon and mint and serve right away.

Make Ahead The grilled squash can be refrigerated for up to 2 days.

WHAT'S IN YOUR BOX
 

FAMILY BOXES

Beans-- Butte Mountain Farm

Onions-- Butte Mountain Farm

Potatoes-- Randall's Corner

Cherry Tomatoes-- Butte Mountain Farm

Chard-- Casa de la Pradera

Lettuce-- Casa de la Pradera

Peppers-- Randall's Corner

Apricots-- Tyson Hill Farm

 

SINGLE BOXES

Squash-- Butte Mountain Farm or Harmony Hill Farm

Salad mix-- Casa de la Pradera

Onions-- Randall's Corner

Mixed fruit – Tyson Hill Farm

Tomatoes-- Tyson Hill Farm




Planting class in the garden
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Alice showing seedlings

EVENTS:


Mark your calendar for these upcoming MLH events!

  • Saturday, August 11-- Steiner Road Summer Feast, featuring MLH produce, Shenandoah Valley

  • 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

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Our mailing address is: P.O. Box 534 Amador City, CA 95601
Mother Lode Harvest is a non-profit membership association.