Comments for The Local Harvest Dish http://thelocalharvestdish.wordpress.com Just another WordPress.com weblog Fri, 04 Dec 2009 06:31:44 +0000 http://wordpress.com/ hourly 1 Comment on Beer and Wine! Wine and Beer! by mark http://thelocalharvestdish.wordpress.com/2008/12/18/beer-and-wine-wine-and-beer/#comment-192 mark Fri, 04 Dec 2009 06:31:44 +0000 http://thelocalharvestdish.wordpress.com/?p=313#comment-192 Oh heavens. I splurged tonight and bought one of our craft beers. At $8.99 a bottle this better be a really good beer. I went for Boulevard's Seeyoulator and am completely blown away by how good it is. Seeyoulator is a double bock, which means the beermakers rely more on the malt for flavor (rather than the hopps or yeast). Boulevard has made one of the best tasting beers I have ever encountered! The Seeyoulator was made to be appreciated. If you ever want to sit back and enjoy the company of friends and an extremely good beer, I suggest the Seeyoulator. This truly is the BEST locally made beer I have encountered. Oh heavens. I splurged tonight and bought one of our craft beers. At $8.99 a bottle this better be a really good beer. I went for Boulevard’s Seeyoulator and am completely blown away by how good it is. Seeyoulator is a double bock, which means the beermakers rely more on the malt for flavor (rather than the hopps or yeast). Boulevard has made one of the best tasting beers I have ever encountered!

The Seeyoulator was made to be appreciated. If you ever want to sit back and enjoy the company of friends and an extremely good beer, I suggest the Seeyoulator. This truly is the BEST locally made beer I have encountered.

]]> Comment on Pumpkin Bread by doingitlocal http://thelocalharvestdish.wordpress.com/2009/11/02/pumpkin-bread/#comment-187 doingitlocal Mon, 23 Nov 2009 16:52:08 +0000 http://thelocalharvestdish.wordpress.com/?p=727#comment-187 i would roast two small pumpkins (cut in half and place on cookie sheet) - once soft and mushy, scrape out seeds and remove flesh from skin. mash the flesh and measure out about two cups. i would bring the water down to 1/2 cup and add a bit of sugar (the canned stuff will be much sweeter than the fresh stuff) - everything else should be he same. i would roast two small pumpkins (cut in half and place on cookie sheet) – once soft and mushy, scrape out seeds and remove flesh from skin. mash the flesh and measure out about two cups.

i would bring the water down to 1/2 cup and add a bit of sugar (the canned stuff will be much sweeter than the fresh stuff) – everything else should be he same.

]]> Comment on Pumpkin Bread by anne http://thelocalharvestdish.wordpress.com/2009/11/02/pumpkin-bread/#comment-183 anne Fri, 13 Nov 2009 04:07:38 +0000 http://thelocalharvestdish.wordpress.com/?p=727#comment-183 not a comment but a question. how do you use a fresh pumpkin to make this yumminess? not a comment but a question. how do you use a fresh pumpkin to make this yumminess?

]]> Comment on Making Sauerkraut by G. Mosso http://thelocalharvestdish.wordpress.com/2009/08/31/making-sauerkraut/#comment-166 G. Mosso Wed, 07 Oct 2009 20:39:49 +0000 http://thelocalharvestdish.wordpress.com/?p=701#comment-166 I've been making kraut for 50 years. I started out helping my dad, using a 100 qt. crock. For the last 15 years I've made it in the jar.I've never used sugar, but will try it, yes sugar feeds the fermintation. I tighten the lids and then back off a little, using the cookie sheet and add brine water as needed to keep kraut wet. after setting for 6-8 weeks, I put mine in the shop or garage, in a semi-dark place, after the 6-8 weeks I clean the jar rims, add brine if needed, dispose of the lids, put clean lids on, tighten the lids, not to tight, hot water bath for 20-30 minutes. I usually make enough for 2 years. While living in alaska we used moose-raindeer sausage, adding potatoes the last 1/2 hour or so. Love it and it's good for you. I've had people who say they hate it, they have been eating store bought, they usually ask for a jar to take home. I’ve been making kraut for 50 years. I started out helping my dad, using a 100 qt. crock. For the last 15 years I’ve made it in the jar.I’ve never used sugar, but will try it, yes sugar feeds the fermintation. I tighten the lids and then back off a little, using the cookie sheet and add brine water as needed to keep kraut wet. after setting for 6-8 weeks, I put mine in the shop or garage, in a semi-dark place, after the 6-8 weeks I clean the jar rims, add brine if needed, dispose of the lids, put clean lids on, tighten the lids, not to tight, hot water bath for 20-30 minutes. I usually make enough for 2 years. While living in alaska we used moose-raindeer sausage, adding potatoes the last 1/2 hour or so. Love it and it’s good for you. I’ve had people who say they hate it, they have been eating store bought, they usually ask for a jar to take home.

]]> Comment on Making Sauerkraut by desiree http://thelocalharvestdish.wordpress.com/2009/08/31/making-sauerkraut/#comment-162 desiree Mon, 21 Sep 2009 05:59:13 +0000 http://thelocalharvestdish.wordpress.com/?p=701#comment-162 this is exactly the same recipe as my grama made,including the use of sugar. my mother makes it every year and i made two batches this year. mmm, i cannot wait to taste the results. we only used one tsp of salt and one tsp of sugar. this is exactly the same recipe as my grama made,including the use of sugar. my mother makes it every year and i made two batches this year. mmm, i cannot wait to taste the results. we only used one tsp of salt and one tsp of sugar.

]]> Comment on Making Sauerkraut by Bud Ray http://thelocalharvestdish.wordpress.com/2009/08/31/making-sauerkraut/#comment-160 Bud Ray Thu, 10 Sep 2009 14:48:02 +0000 http://thelocalharvestdish.wordpress.com/?p=701#comment-160 I make saurkraut about every other year here in Michigan. I use an antique grater which has 3 blades and a slide. I took it apart and sharpened it yesterday. I put the shredded cabbage in an 8 gallon crock(I have 3 of those), and I leave it for 7 to 8 weeks. Then I put the stuff in jars and water bath them for 15 minutes. The results are wonderful. I have sent some to a Georgia Cousin in storage bags doubled and tripled for mailing. I enjoy doing things like this. I like your website, and may start one of my own some day. B. Ray I make saurkraut about every other year here in Michigan. I use an antique grater which has 3 blades and a slide. I took it apart and sharpened it yesterday. I put the shredded cabbage in an 8 gallon crock(I have 3 of those), and I leave it for 7 to 8 weeks. Then I put the stuff in jars and water bath them for 15 minutes. The results are wonderful. I have sent some to a Georgia Cousin in storage bags doubled and tripled for mailing. I enjoy doing things like this. I like your website, and may start one of my own some day. B. Ray

]]> Comment on What you missed. by Molly Rockamann http://thelocalharvestdish.wordpress.com/2009/08/29/what-you-missed/#comment-159 Molly Rockamann Tue, 08 Sep 2009 05:44:34 +0000 http://thelocalharvestdish.wordpress.com/?p=690#comment-159 Thanks for hosting it, Maddie and Clara! Tomorrow night I'm going to attempt to recreate that incredible soup you made with our purple tomatillos..mmmm. It was great meeting everyone that came out for it, too. Thanks for hosting it, Maddie and Clara! Tomorrow night I’m going to attempt to recreate that incredible soup you made with our purple tomatillos..mmmm.
It was great meeting everyone that came out for it, too.

]]> Comment on It’s time for (healthy) lunch! by Kelly http://thelocalharvestdish.wordpress.com/2009/08/25/its-time-for-healthy-lunch/#comment-157 Kelly Sat, 05 Sep 2009 14:04:54 +0000 http://thelocalharvestdish.wordpress.com/?p=686#comment-157 Thanks for posting. We have a great line up of speakers including Jennifer Strayhorn of HopeBuild, Nancy Smith of Sappington Farmers Market and Debi Gibson with the Seed to Table program in the Maplewood Richmond Heights School District. They will be addressing a number of very innovative initiatives that are connecting kids with food and nutrition here in St. Louis. We also have a lot of fun activities for all ages! Bring your own food, or buy a slow lunch from Schlafly. Thanks for posting. We have a great line up of speakers including Jennifer Strayhorn of HopeBuild, Nancy Smith of Sappington Farmers Market and Debi Gibson with the Seed to Table program in the Maplewood Richmond Heights School District. They will be addressing a number of very innovative initiatives that are connecting kids with food and nutrition here in St. Louis. We also have a lot of fun activities for all ages! Bring your own food, or buy a slow lunch from Schlafly.

]]> Comment on Hours. by Heidi Sherman http://thelocalharvestdish.wordpress.com/hours/#comment-156 Heidi Sherman Wed, 26 Aug 2009 15:15:30 +0000 http://thelocalharvestdish.wordpress.com/?page_id=160#comment-156 Hi there. I'm a vegan raw fooder looking for an organic food co-op to join after Labor Day. Any and all suggestions are welcome and truly appreciated. Make it a great day! Honeydew Melon Hugs, Heidi Hi there. I’m a vegan raw fooder looking for an organic food co-op to join after Labor Day.

Any and all suggestions are welcome and truly appreciated.

Make it a great day!

Honeydew Melon Hugs,
Heidi

]]> Comment on It’s time for (healthy) lunch! by Bill Burge http://thelocalharvestdish.wordpress.com/2009/08/25/its-time-for-healthy-lunch/#comment-155 Bill Burge Tue, 25 Aug 2009 00:53:13 +0000 http://thelocalharvestdish.wordpress.com/?p=686#comment-155 Thanks for the mention! We've actually expanded it to 11-2 now. Bill Thanks for the mention! We’ve actually expanded it to 11-2 now.

Bill

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