Good Food News, the newsletter of Motherlode Harvest

> Hi,
> Please enjoy this issue of the Good Food News, the newsletter of Motherlode Harvest, paying special attention to the upcoming farm tours. >
> Happy eating!
> Michelle Grondin
> Customer coordinator
> 419-2503
> Motherlode Harvest: Local Produce and Products
> Mailing: 12200 B Airport Road, Jackson, CA 95642
> Physical: 1235 Jackson Gate Road, Jackson
> motherlodeharvest
> I am filling in for Rebecca while she is out of town, and unfortunately, I am having technical difficulties– my computer has become infected with a virus (flu season for computers?!) and is not letting me open certain programs– so we are doing a scaled-down version of the newsletter this week.
> I wanted to bring attention to the fact that next week will mark a year since Motherlode Harvest started the subscription produce box program. Yes, that’s right: a whole year of bringing you some of the best agricultural products Amador County and the surrounding area have to offer. And that doesn’t include the months of meetings and planning before the launch of the program. I think an update about our progress is in order.
> After a year, we are still operating entirely with volunteer staff, which is why our hours are so limited, as everyone has other jobs. We are making progress, however, in our quest to incorporate and become better established. We are working on writing bylaws and articles of incorporation, a process which is helping us to clarify our vision of what exactly we want to be. We are settling into our own space, and have just acquired a walk-in cooler to make the box distribution much easier. We are creating a logo that will make us instantly recognizable. We have added several more producer members to increase your variety of products. And we are mulling over policies that will allow customers to volunteer and become members, so stayed tuned!
> Even after a year, we are finding it difficult to find customers who are really ready to make local shopping a priority, so please help us by filling out the upcoming survey, and by spreading the word! >
> Lovers of local agriculture and local foods have an opportunity to celebrate both on Saturday, September 25, with the “Dinner on the Ranch” Farm Tour and Dinner, a joint fundraiser for the Amador Farmers’ Market and Farms of Amador. For $25, ticketholders get to tour five farms in the Camanche/Jackson Valley area, then gather for dinner along the creek at the last tour stop, Big Horse, Little Cattle Ranch. The other tour stops are a goat farm, a fish hatchery, an olive orchard, and an organic vegetable farm that also raises free-range chickens and turkeys. The dinner, catered by Cafe de Coco of Jackson, will feature local pork, as well as local produce from Motherlode Harvest, a branch of Farms of Amador. Wine for purchase will be provided by member wineries of Farms of Amador. Attendees will enjoy music by local guitarist and singer James May, as well as a raffle and auction.
> The tour times are 1:30 to 4:00, followed by wine hour and dinner starting at 4:00. Tickets are available at all the farmers’ markets, or by contacting the market manager at 419-2503, or at HYPERLINK “”
> Both the Farmers’ Market and Farms of Amador are organizations that strive to make agriculture viable for the small farmers of this area. The farm tour offers the community a way to support their endeavors and have a very enjoyable afternoon at the same time! > MOTHERLODE HARVEST OPEN HOUSE
> Motherlode Harvest customers have a special invitation to tour the farm of one of our participating growers for free, as Majestic Oak Farm has an open house in conjunction with the farm tour described above. The hours for MLH customers, or those interested in our program, are 1 to 3 pm. Majestic Oak Farm is on Buena Vista Road– there is no address marked, but it is the first driveway on the right after you go over the bridge, and it will be marked by a “Farm Tour” sign. Don’t miss this opportunity to meet one of the farmers who is putting food on your plate! >
> Expect peaches and corn the next couple weeks until the season ends! > Single: plums, peaches, tomatoes, corn, potatoes, beets, radishes, garlic
> Family: plums, peaches, potatoes, sweet peppers, radishes, beets, beans, corn, tomatoes >
> This interesting recipe comes from the Moosewood Restaurant archives. >
> Oaxacan Potato Soup
> The interesting cuisine of Oaxaca (wä-hä’-ka) Mexico, is typically a contradictory combination of extremes, both mild and piquant. This creamy soup is a good example. The comforting combination of potatoes, peas, and carrots is given a surprising kick with the hot and tangy flavors of mustard, pickled jalapeños, and green olives. Use either plain green olives or those stuffed with pimientos. Choose a salad that complements the Mexican theme for a knockout combo plate. > Serves 3-4
> Yields 5 cups
> Total time: 50 minutes
> Dressing
> 1 cup finely chopped onions
> 1 tablespoons butter
> 2 1/2 cups peeled and chopped potatoes
> 4 cups water
> 1/2 teaspoon salt
> 1 teaspoon prepared yellow mustard
> 1/2 cup peeled and diced carrots (pea-sized cubes)
> 1/2 cup fresh or frozen green peas
> 1/4 cup chopped pitted green olives
> 1/3 cup chopped pickled jalapeños or banana peppers
> 1/4 cup sour cream
> 1/8 teaspoon ground black pepper
> chopped green onions or red onions
> In a soup pot on medium heat, sauté the onions in the butter for about 7 minutes, until soft but not browned. Add the potatoes, water, salt, and mustard. Cover and bring to a boil on high heat. Cook until the potatoes are just soft, about 10 minutes.
> Remove the soup pot from the heat and coarsely mash the potatoes in the soup pot with a potato masher. Use slow, steady pressure to avoid splashing the hot cooking liquid Return the soup pot to the heat, add the carrots, cover, and simmer for 5 minutes. Add the peas, olives and pickled peppers and simmer for 5 to 10 minutes, just until the peas are tender.
> In a small mixing bowl, combine the sour cream, black pepper, and a couple of ladlefuls of the soup broth. Pour the hot sour cream mixture back into the soup pot and stir well. > Serve garnished chopped scallions or red onions.
> This recipe uses many things MLH offers right now in the boxes, as add-ons, > or on consignment in the shop!
> Roasted Beet Salad
> 1 bunch beets, trimmed
> 1/4 cup sliced natural almonds
> 3 tablespoons olive oil
> 1 tablespoon minced shallot
> 1 tablespoon fresh lemon juice
> 1 1/2 tablespoons red-wine vinegar
> 1/4 teaspoon sugar
> 1/2 teaspoon salt
> 1 large Asian pear
> 3 cups salad greens or baby arugula (3 ounces)
> Preheat oven to 425°F.
> Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
> While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
> Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
> Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat. > Quarter and core pear and cut into julienne strips.
> Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds. >

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