If it's happening in "The County", it's probably here.
Tuesday, October 15, 2019
Mother Lode Exchange - Oct 15-21
MOTHER LODE EXCHANGE
Feel Good Every Day
Eat Clean, Nurture Your Body, Shop Local, Connect with Your Community Open Every Wednesday and Saturday 11am-3pm
Join Us for ALL HALLOWS HARVEST at the Exchange next Saturday, 10/26. Celebrate the October Harvest! Sample a variety of local food, drinks and products while listening to live music and enjoying refreshments. See you there!
TREAT YOURSELF TO A HEALTHY LUNCH:
THIS WEEK'S HIGHLIGHT & RECIPE:
Quality Quince from Chapultepec Farm in Sutter Creek. In season now!
How do you cook Quince? There a number of ways like quince cookies, pies, sauce, jam, poached or candied. You can even poke some whole cloves into the sides of the fresh fruit and set it in your house for a fall air freshener. Here is a delicious quince recipe...
1/2vanilla bean,split and the seeds scraped into the syrup (you may also use whole cinnamon sticks, star anise or cloves)
1. In a large saucepan, bring the sugar, water, and the vanilla bean pod and seeds, to a boil.
2. Peel and quarter the quince using a chef’s knife. With a paring knife, cut out the tough core and any bits of hard matter surrounding it. Take care, as the flesh is very hard (some people suggest poaching the quince with the cores, then remove them later, but I remove them). Cut the quince quarters in half or thirds, making 1-inch slices.
3. Reduce heat to a simmer and add the quince slices to the syrup (they’ll begin to brown quickly once cut, so submerge them into the syrup as they’re sliced). Cover with a round of parchment paper, and simmer gently for about 1 ½ hours, or until they’re rosy and tender (poke them with a paring knife if you need to check.)
Once poached, the quince in their liquid will keep in the refrigerator for at least 5 days. You can also use these as a base for many other recipes.
AT THE MARKET:
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, soy-free chicken and dried goods.
Pancake Power Foods with her organic baking mixes, spices, and breads.
PT Ranch offering whole pastured chicken.
South River Lavender with lavender products and flowers.
Majestic Oak Farm has olive oil, duck eggs and seasonal produce.
Sierra Herbal Wellness with a host of herbal teas.
Sacred Flores and Certified Angel Card readings with Larry, intuitive sessions and metaphysical supplies.
Two Women and a Farm has homemade soaps, flower wreaths and herbs.
Blue Belle Farm with delicious and organic micro-greens.
Herbal Med Rx offering a variety of organic herbal products.
Kneading Dough Bakery with breads made with organic flours, Free-range and pasture-raised eggs fresh from a neighboring farm, with no added preservatives.
Lucy's Spice Box offering her super HEALTHY and convenient, locally sourced, take-away lunches.
Also featuring local artists: Bee Inspired Toys Linda Cole Mountain Girls Gold Mine Sutter Creek Creations Gray Horse Studios Laura Carpender Joan Winter Autumn Andahl at Sierra Oaks Ranch Shilpa's Notions
Check out the Amador Farmer's Market locations below, open May-October. Last day this Saturday until next May!
THE MOTHER LODE EXCHANGE
All items are made/grown locally with love and are focused on organic and sustainable living.
The Exchange has OPENINGS and we are looking for NEW vendors! A place to sell after the seasonal farmer's markets end. Here is what we need: hot coffee and tea vendor, produce vendors, artists, massage therapist, food to-go, cottage food vendors, or other businesses geared towards natural, sustainable and organic living. Join our community and encourage healthy living. The Mother Lode Exchange is a year-round, indoor farmer's market, open every Wed and Sat, 11am-3pm.
Thank you for all of you support so far!
We've Moved to a New Location!
Now Located at the Historic Chichizola Store, 1324 Jackson Gate Rd in Jackson.
A BIG THANK YOU to the Mother Lode Land Trust for making this possible.
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