Local Food and Farm Products 
Volume 7 Number 34    August 25, 2015

FIELD NOTES: Hundred Acre Olive Oil, Plymouth

We, the Ilich Family, have lived in the beautiful foothills of Amador County for 15 years.  Hundred Acre Olive Oil™ has grown over the years from just a few ornamental trees, to a wonderful grove. Our oil is a blend, just like our family is an old-world blend of Serbian and German heritages.
Hundred Acre Olive Oil™ is a special fusion of six different varieties of olives creating the most uniquely flavorful and versatile oil imaginable. Our oil is made from 100% organically grown high quality olives that are hand picked, and cold pressed within hours of picking. Our oil adheres to the international standards set by the International Olive Council and the California Olive Oil Council, guaranteeing the finest quality of unfiltered Extra Virgin Olive Oil. We have been laboratory tested, sensory evaluated, and certified as Extra Virgin. Additionally, we provide Hundred Acre’s Red Wine Vinegar that pairs perfectly with our Extra Virgin Olive Oil. And for the sweet tooth, we nurture and harvest Heidi’s Honey.
You can find us on Facebook for our latest recipes, news and information on our products.

Summer Quarter Open House-- Cider Pressing - RESCHEDULED!
ALERT   Steve and Pat Wilensky have had to postpone their cider pressing  which was scheduled for Aug 29, due to urgent family business.  They will reschedule for a date in September.  We'll keep you posted.

New Producer: Welcome to our new producer, Earthly Herbals! According to proprietor Laurel Lickteig, “Earthly Herbals was born 5 years ago with the vision of creating high quality body care products and herbal teas utilizing as many locally sourced ingredients as possible. Our products are sourced from local farmers and gardeners who practice ecologically minded farming methods.” Check out her current line of products on our website:
 Tasting: Many thanks to our customer members who have been sharing some of their culinary creations from our produce-- Cheri Woods, with her beautiful and yummy crabapple applesauce, Ron McMahon, with a delicious, zippy pesto, and Greta McElroy-White, for her tasty tomato pie. We appreciate your sharing!




Baked Cucumber Fries

2 english cucumbers or zucchini, cut in 3 width-wise and then sliced into thin wedges
2 large egg whites, beaten
1/2 cup whole wheat breadcrumbs
1/2 tsp garlic powder
2 tbsp parmesan cheese (I prefer the dried/dehydrated version)
1/4 tsp dried basil
salt and pepper to taste
*these are my favourite seasonings, but there are so many options so use whatever you like.

Preheat oven to 425 F.  Grease 2 cookie sheets and set aside.
In a small bowl, mix together the breadcrumbs, garlic powder, parmesan cheese, dried basil, salt and pepper.  Transfer to a plate.
In a small bowl, beat egg whites with a fork or whisk until frothy.
Dip the cucumber sticks into the egg whites and then coat them with the dried mixture.  Place them onto cookie sheets and bake for 20-25 minutes or until golden brown, flipping halfway
through.  Serve warm with your favourite dipping sauce.


Super Simple Lacto-fermented Peppers
How to Use Lacto-fermented Peppers
Once they are fermented you can add them plain to all sorts of dishes. Any raw salad that you might add bell peppers to would welcome these simple lacto-fermented sweet peppers.

Sweet peppers

Sea salt
Filtered water
Seasoning of choice: cumin or cayenne, peeled garlic, sliced onion; cilantro or parsley, etc.
Dissolve 3 tablespoons salt per quart of water. 
Rinse peppers with water and remove stems and cores. Cut into thin strips or ½- to 1-inch squares.
Place a bit of seasonings, if using, at the bottom of each jar. Fill the jar about halfway with peppers. Add in a bit more seasonings. Fill the rest of the jar with the chopped peppers, leaving 1-2 inches headspace.
Pour brine over peppers and seasonings until covered. 
If necessary, 
weigh the peppers down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
Once the peppers are finished, put a tight lid on the jar and move to cold storage. 



Thick-Style Lebanese Garlic Sauce

1 head garlic, minced
1 tablespoon sea salt
½ cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)

Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
"This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons."




Single Box
1/2 lb. Cucumbers—Paloma Pollinators

1/2 lb. Kale –Harmony Hill

1/2 lb. Garlic—Abbondonza

1/2 lb. Sweet Peppers—Humbug Creek or Paloma Pollinators

1 lb.Tomatoes –Humbug Creek

1 lb. Summer Squash –Paloma Pollinators

1 lb. Seckel Pears –Mirabelle Vineyard/Orchard

1 lb. French Plums –Mirabelle Vineyard/Orchard
Family Box
1 lb. Cucumbers –Harmony Hill

1/2 lb. Salad Mix—Casa de la Pradera

1/2 lb. Garlic –Abbondonza

1/2 lb. Sweet Peppers—Paloma Pollinators

1 lb. Tomatoes –Harmony Hill

1 lb. Cherry Tomatoes –Harmony Hill

1 lb.Asian Pears



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


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.