Local Food and Farm Products 
Abbondanza Broccoli
Volume 5 Number 4    January 29, 2013


Mother Lode Harvest was at the 9th annual Amador County Holistic Health and Wellness Fair at the Senior Center in Jackson on Saturday, January 26. MLH was the first to greet attendees of the fair, with a beautiful booth that took up much of the front lobby. Kathy Randall of Randall's Corner chaired the organization of the booth, which featured Randall's Corner gluten-free baked goods; Meyer lemons, lemon preserves, and lemon bars from Tin Bird Garden; candles, plants, and produce from Butte Mountain Farm, and olive oil from Amador Olive Oil.

The folks of MLH did a great job at the fair educating people about the benefits of eating local, sustainably-raised food, and earned us a few new members!


FIELD NOTES: Butte Mountain Farm, Jackson

When I talked to Carolyn Boyd of Butte Mountain Farm last week, she was expecting another lamb to arrive. It was to be the third birth in the last couple weeks, out of twelve pregnant ewes. The lambing this year has wreaked havoc with Carolyn's potential travel plans of going to a friend's wedding in Guatemala, or at least to the Small Farm Conference on the Central Coast, but Carolyn is grateful to have healthy lambs, and the lambing process off to a good start.



MLH at Health Fair

Here is something a little different, but still pure comfort food.

Spiced Beef Corn Bread Cobbler

Gourmet | December 2006

1 medium onion, chopped

4 tablespoons vegetable oil

2 garlic cloves, finely chopped

1 pound ground beef

1 teaspoon sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne

1/4 teaspoon ground allspice

1/4 teaspoon black pepper

3/4 teaspoon ground ginger

1 1/4 teaspoons salt

1 (14- to 15-ounce) can diced tomatoes in juice

2/3 cup non-GMO cornmeal

1/3 cup all-purpose flour

1 teaspoon baking powder

1/3 cup whole milk

1 large egg

2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)

Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.

Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.

While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.

Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.

Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.

Serve cobbler warm.


For the vegetarian option. Great with Randall's Corner's gluten-free crust if you got that in your box.

Grilled Pizza with Greens, Cheese, and Walnuts

Bon Appétit | August 2008

Adapted from a recipe by Cristina Ceccatelli Cook


1 1/4 cups warm water (105°F to 115°F)

Pinch of sugar

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons salt

2 3/4 cups (or more) bread flour, divided


12 ounces aged Manchego cheese, or Pecorino Romano

1/2 pound cooking greens, tough stems removed, leaves coarsely chopped

2/3 cup walnut pieces, coarsely broken

2 teaspoons fresh thyme leaves, removed from stems and chopped

Freshly cracked black pepper

Extra-virgin olive oil

For crusts:

Pour 1 1/4 cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 2 1/2 cups flour. Stir until shaggy-looking dough forms. Sprinkle work surface with 1/4 cup flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover dough with kitchen towel and let rest 30 minutes.

Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to color, about 1 1/2 minutes per side. Transfer crusts to baking sheets. DO AHEAD: Pizza crusts can be made 6 hours ahead. Let crusts stand at room temperature.

For toppings:

Heat 1-2 tablespoons of olive oil in a medium pan. Saute the chopped greens over medium-low heat until wilted, about 5 minutes.

Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with cooked greens, then scatter walnuts over.

Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper and thyme; drizzle with olive oil. Cut into wedges and serve.

Health Fair Booth

Look at all the wonderful things you can do with thyme! Tyson Hill Farm currently has navel oranges available on the MLH website.

Cranberry and Orange Thyme Sorbet

Epicurious | March 2000

Jerry Traunfeld's The Herbfarm Cookbook

12 ounces fresh or frozen cranberries, washed

1 cup sugar

1 1/2 cups water

Thinly sliced zest of 2 oranges (removed with a zester)

8 to 12 3-inch springs fresh thyme, such as orange balsam, lemon, or English thyme(1/2 ounce)

1 1/2 cups freshly squeezed orange juice

Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions, or freeze in a 9 by 13 inch glass baking dish, stirring occasionally as it freezes.


Blackberry, Meyer Lemon, and Thyme Muffins

Bon Appétit | March 2012

by Elizabeth Belkind


1 cup cake flour

1/4 cup sugar

1 teaspoon chopped fresh thyme

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes

1 large egg yolk


1 cup plus 2 tablespoons all-purpose flour

1 cup cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup butter milk

2 tablespoons finely grated Meyer lemon zest

1 1/2 cups frozen, thawed, drained blackberries (about 6 ounces), halved lengthwise

1 teaspoon chopped fresh thyme

For crumble:

Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour.

DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

For muffins:

Preheat oven to 325°F. Line 16 cups in 2 muffin pans with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).

Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Divide batter between prepared muffin pans. Top each muffin with 1 rounded tablespoon crumble.

Bake until tops are golden brown and a tester comes out clean when inserted into center, about 40 minutes. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature.

DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.



Single Box

Ground Beef - Winterport Farm or Walnuts - Humbug Creek Farm

2 Meyer lemons - Abbondanza

English thyme bunch -Butte Mountain Farm

Kale, chard, or Asian stirfry - Casa de la Pradera or Tyson Hill Farm

2# mixed fresh fruit - Tyson Hill Farm



Family Box

Ground Beef - Winterport Farm or Walnuts - Humbug Creek Farm

1 Meyer lemon - Abbondanza

English thyme bunch -Butte Mountain Farm

Greens braising mix - Casa de la Pradera or Tyson Hill Farm

2# mixed fresh fruit - Tyson Hill Farm

1 pizza crust - Randall's Corner


First Lamb of 2013
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!

Peas in the Greenhouse

Healthy Food News:

FDA poised to approve GE Salmon – Take Action!

The Food and Drug Administration (FDA) is poised to give genetically engineered (GE) salmon its final stamp of approval. We have until February 25 to submit comments to the FDA asking them to stop their mad rush to put GE salmon on our plates!

The GE salmon has been genetically altered to produce extra growth hormones, allowing it to grow faster and bigger than natural salmon. There are no independent studies on the salmon’s safety. FDA instead relied on the false assumption that GE foods are equivalent” to natural foods, as well as data provided by the company that created, and stands to profit from, the GE salmon. At the same time, FDA ignored the concerns raised by thousands of Americans and dozens of legislators and scientists, including the National Oceanic and Atmospheric Administration (NOAA) and the U.S Fish and Wildlife Service.

Since it will not be labeled, people will have no way of choosing to avoid GE salmon in the stores if this fish is approved. In addition, the GE salmon poses a threat to those who wish to eat wild salmon or other seafood. If the GE salmon escape from the fish farms, which is all too likely, they could devastate native salmon populations, as well as the fish and marine mammals that depend on salmon for their food. Scientists have predicted that escaped GE salmon would likely wipe out wild salmon populations, which will destroy the livelihood of coastal communities that depend on fishing.

Yet again, the Administration is willing to gamble with our health for the financial benefit of one biotechnology company. US citizens have the opportunity to comment to the FDA, expressing their opposition to genetically engineered salmon.

Please speak up now!


Please submit your comments to the FDA, urging it to halt approval of the GE

salmon. Comments must be received by the FDA no later than February 25, 2013.

ONLINE: Go to!submitComment;D=FDA-2011-N-0899-0001

* There is a time limit on the government’s online system. We encourage you to write your comments and save them in a document on your computer, then copy and paste them into the online comment form or upload the file.

* For the required field “Organization Name,” please enter “Citizen.”

* Remember to hit “submit comment” when you are done.


Division of Dockets Management

(HFA- 305), Food and Drug Administration

5630 Fishers Lane, rm. 1061, Rockville, MD 20852

Include the following docket number in your mailed comment: FDA-2011-N-0899.


Please personalize these comments! Include a personal statement about who you are or why you care about this issue at the beginning of your comments so that it’s not just a form letter. The personalization can be just a few sentences, but it does make a significant difference.

Docket FDA-2011-N-0899

I am writing to urge you not to approve genetically engineered (GE) salmon. The agency’s draft assessment does not adequately examine the risks posed by the first genetically engineered food animal, both to people and our environment.

First, the draft assessment does not adequately address the many potential food safety risks posed by GE salmon. There are potential human health impacts from both the increased levels of hormones and the increased allergenicity. The agency should not approve a genetically engineered food animal for commercial production and sale without independent, long-term studies on its health effects in people.

Second, the draft assessment also fails to adequately address the major environmental impacts of GE salmon. The agency assumed that the GE salmon would only be raised in the type of facility specified in the company’s application. But once approved, it is very likely that GE salmon will be raised in other, less secure, types of facilities, such as open net pens in the ocean. The persistent problem of escaped fish and the spread of diseases from commercial salmon farms where this GE salmon could one day be produced must be evaluated before approval.

I urge you to put human health, the environment, and the economic well-being of coastal fishing communities first. Please delay approval of GE salmon until the results of independent scientific studies show that genetically engineered fish is safe to eat and harmless to the environment.

Please also require the labeling of GE foods, to allow consumers to make an informed choice.




If you would like to do more, please contact your legislators, asking them to block the approval of GE salmon.

To find contact information for your representative and two senators, go to:

* House of Representatives:

* Senate:

Call or email each of your legislators with the following message:

My name is___, and I am a constituent. I urge you to take action to stop the approval of genetically engineered salmon by the FDA. There is absolutely no independent research showing that it is safe for people to consume this GE fish, both because of the increased levels of hormones in it and its altered DNA. To add the potential for harm, the salmon

wouldn’t even be labeled, so Americans won’t know what they’re eating. The fish also poses a threat to the health and economic viability of wild salmon and our coastal fishing communities. Please take action today to halt the agency’s approval process for GE salmon.”


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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.