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Local Food and Farm Products 
GOOD FOOD NEWS

Volume 7 Number 2    January 13, 2015

FIELD NOTES:  from Chapultepec Farm

Chapultepec Garden is a small family orchard.   It was designed to have fruit harvested throughout the entire growing season,  from Gravenstein Apples to Fuji Persimmons in November.

My walnut tree, a Late Franquette, is by now 30 years old which always bears walnuts.   The volunteers from this tree are doing well too.  In addition, I have my heart set on growing edible chestnuts, but they are a challenge.

Aside from the fruit trees, I have an abundance of bulb flowers; such as Naked Ladies, Amaryllis, several varieties if Iris, and Water Lilies.
My bees seem to help with the pollination; all trees had larger crops this year.
Every year I add some new trees, this time, we added pears.  I hope to see them bear this year.
Renate Voelcker

 
 

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.

Escarole and White-Bean Soup
Zuppa di Scarola e Cannellini

 
From:
http://lidiasitaly.com/recipes/detail/959

Use the whole escarole head for the soup, although the tender yellow center part makes a great salad. Just remove any bruised or yellow parts of the outside leaves and shred the rest. You can make this soup with any of the greens (and reds) in the chicory-endive family, including the various kinds of radicchio now in the markets, escarole, curly endive (or frisée) or even Belgian endive.To make this soup in the traditional way, whole dried peperoncino or diavolillo peppers are the type of chili peppers that are used, seed and all. The process of toasting the whole pepper along with garlic cloves in olive oil brings out the nuttiness and spice in the pepper. You can remove the peppers before serving the soup, or they can be easily spotted and removed when eating.

Ingredients
1½ cups cannellini, great northern, baby lima, or other small dried white beans
2 quarts water
2 bay leaves
½ cup extra-virgin olive oil, plus more for drizzling over the finished soup
salt
6 cups escarole leaves, preferably the tough outer leaves, coarsely shredded, washed and drained
8 garlic cloves, peeled and cut in half
6 whole dried peperoncino, (hot red peppers)

Directions
It's always a good idea to pick over dried beans to remove any dirt or tiny stones. Then dump the beans into a 2 to 3 quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place at least 8 hours or up to 24 hours. Drain thoroughly.

Drain and transfer beans to a 5- or 6 quart pot. Pour in 2 quarts of water, toss in the bay leaves, and bring to a boil. Adjust the heat to simmering, pour in 1/4 cup of the olive oil, and cook until beans are tender, 1 to 1 1/2 hours. By the time the beans are tender, they should be covered by about 1 inch of cooking liquid. Season the beans to taste with salt. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 20-30 minutes. Remove the pot from the heat.

Heat the remaining 1/4 cup oil in a small skillet over medium heat. Add the garlic and cook, shaking the pan, until the peppers change color, about 1 minute or less. Remove from the heat, and carefully-it will sputter quite a bit- pour one ladleful of soup into the skillet. Swirl the pan to blend the two, and then stir the pan full of seasoned soup back into the large pot. Check the seasoning and let the soup rest off the heat, covered, 10 to 15 minutes. Serve with garlic bread if you like.
 

 

 
Buttercup Squash Soup with Sage
 
From: http://southernfood.about.com/od/wintersquashrecipes/r/r91102b.htm
 
Ingredients
1 small buttercup squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon salt
dash black pepper
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon olive oil
2 ribs celery, chopped
2 tablespoons chopped fresh sage
4 cups chicken broth
salt and pepper, to taste
shredded Parmesan cheese, for garnish
 
Directions
Heat oven to 375°. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch dice. I used a y-peeler and found it easier to peel across the ribs and around the squash, rather than top-to-bottom.
Toss the squash cubes with the chopped onion, 1 scant teaspoon of salt, a dash of pepper, and the 2 tablespoons of olive oil. Spread out in a large baking pan and bake for 30 minutes, until tender and lightly browned.
Heat 1 tablespoon
of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add celery and sage and cook, stirring, until celery is just tender. Add chicken broth and the roasted vegetables. Bring to a boil. Reduce heat to low, cover, and continue cooking for about 30 minutes, until vegetables are very tender. Taste and add salt and pepper. Carefully blend in small batches.

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

 
Customers Dick and Josie

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.