Tuesday, April 16, 2019

Mother Lode Exchange Newsletter - Tues Apr 16

MOTHER LODE EXCHANGE


Open Every Wednesday and Saturday 11am-3pm

(Fresh, crunchy turnips grown at the Butte Mountain Farm in Jackson. These little guys are great raw or cooked!)

THIS WEEK'S BIG NEWS!

Meyer Lemons are in season!
Casa de la Pradera has delectable lemon marmalade made from organic and local Meyer Lemons grown at Abbondanza Farm. Majestic Oak Farm makes creamy lemon curd from local lemons and duck eggs. Come by the Exchange for some yummy tastings and to get your lemony fresh products. 




THIS WEEK'S RECIPES!

We have a LOT of crispy SWISS CHARD at the Exchange this time of year from Upcountry Farm and Butte Mountain Farm. How do you cook chard you say? There are many healthy options with these colorful greens...here are a couple favorites. 


Sauteed Swiss Chard with Parmesan Cheese



Ingredients:
(organic and local when you can)

2 tablespoons butter

2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions:

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Serve with rice or quinoa.


Chard and Sausage Pizza



Ingredients:
(organic and local when you can)

 

3 tablespoons olive oil, divided
¾ pound Italian sausage
1 bunch Swiss chard, ribs and stems sliced into 1-inch pieces, leaves torn
Kosher salt, freshly ground pepper
1 pound prepared pizza dough (whole wheat, gluten free or cauliflower), room temperature
⅓ cup finely grated Parmesan
1 tablespoon rosemary leaves
1 cup grated Fontina cheese
1 cup ricotta

Directions:

Add 2 Tbsp. of oil and brown sausage in skillet. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture
Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18–22 minutes. Let cool 5 minutes.

THIS WEEK
AT THE MARKET:


 

Upcountry Farms with fresh produce and flowers.

Casa de la Pradera will offer homemade bread and jams.

Resonance of Light with herbal creams and salves.

Winterport Farm with pasture-raised Beef.

Butte Mountain Farm will be there with lots of fresh produce, eggs, chicken and dried goods.

Pancake Power Foods with her organic baking mixes, spices, and breads.

South River Lavender with lavender products and flowers.

Sierra Herbal Wellness with a host of herbal teas.

Certified Angel Card readings with Larry, intuitive sessions and metaphysical supplies.

Paloma Pollinators offering Bee Inspired Toys and vegetable seedlings.

Also featuring local artists:
Linda Cole
Mountain Girls Gold Mine
Sutter Creek Creations
Gray Horse Studios



IN OTHER NEWS:

The ACRA/ACRD Community Garden, also located on the Chichizola/Cuneo property, is having a plant sale on May 4th! 



Also the Amador Farmer's Market starts soon! Check out the flyer below to see when the market is in your area. 




THE MOTHER LODE EXCHANGE

All items are made/grown locally with love and are focused on organic and sustainable living.

Follow us on Instagram and Facebook.

www.motherlodeexchange.com

See you at the market!

Sincerely,

Mother Lode Exchange
Community Market

DON'T FORGET


We've Moved to a New Location!

Now Located at the Historic Chichizola Store,
1324 Jackson Gate Rd in Jackson.

Check out our new website!

Copyright © 2019 Mother Lode Exchange, All rights reserved.
You are receiving this email because you have expressed interest in local foods and farm products.

Our mailing address is:
Mother Lode Exchange
P.O. Box 1836
JacksonCA 95642

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