Monthly Archives: January 2009

more of what barbara has to offer.

this is a continuation of this post about the book “animal, vegetable, miracle.”

barabara kingsolver and her family are continuing to inspire me and my quest for good food.

she asserts, over and over, that community and respectful farming practices are the most important steps to this.

i have a few more digestible quotables for you:

ms. kingsolver tries to explain her family’s decision to become a large part of (and sometimes only part of) their eating chain (from growing to fabricating to cooking their food):

“A lot of human hobbies, from knitting sweaters to building model airplanes, are probably rooted in the same human desire to control an entire process of manufacture. Karl Marx called it the antidote to alienation. Modern business psychologists generally agree, noting that workers will build a better car when they participate in the assembly rather than just slapping on one bolt, over and over…In the case of modern food, our single-bolt job has become the boring act of poking the thing in our mouths.”

she also continues to implore everyone to think about how their money is spent, or at least where it goes.

“Buying your goods from local businesses rather than national chains generates about three times as much money for your local economy. Studies from all over the country agree on that, even while customers keep buying at chain stores, and fretting that the downtown blocks of mom-and-pop venues are turning into a ghost town.”

and also reminds us that it is not only healthy and good to buy from local farmers, but patriotic to the core.

“Thomas Jefferson…presumed on the basis of colonial experience that farming and democracy are intimately connected. Cultivation of land meets the needs of the farmer, the neighbors, and the community, and keeps people independent from domineering centralized powers.”


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Wine and Chocolate Class



Local Harvest Cafe was host last night to our first class– A Wine and Chocolate Tasting.  Rachel Katz, nutritionist, Brian Pelletier of KaKaO Chocolates and Ramona Marten of Classique wines, wined and dined (or chocolated?) a packed house. This surely encourages us to offer more classes.  
We sampled four wines (stop by the store and I’ll give you the lowdown on my favorites) and four truffles (I think the cherry was my favorite, but it’s hard to pick….the dark truffle was fantastic, and did I mention the chile truffle?)
Enjoy this photo montage–can four pictures be a montage?
Anyway, we hope our next offering will be an olive oil tasting. Stay posted.
Yours in eating local and inaugural watching.
Early sampling

Early sampling



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Dippity Ice Cream

I know, I know, it’s time to start acting on those resolutions, but I have to give you an idea for a little decadence to reward yourself.  Three new to our store varieties of Dippity Ice Cream have recently come to my palate–Mexican Chocolate, Cookies-N-Cream, and Bordeaux Cherry.

Mexican Chocolate is a rich chocolate ice cream with a healthy does of cinnamon. It is a delight and like most varieties of Dippity you don’t need to each much to feel very satisfied.  My husband and Father devoured the Cookies-N-Cream ice cream on Christmas because I decided to put a kabash on pies this year.  (How silly was that!) I went crazy for the Bordeaux cherry.  Big chunks of fruit make this especially delightful and it has a rich cherry flavor.  I admit that I had to force myself to close the container.


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animal, vegetable, miracle.

avm i recently picked up Barbara Kingsolver’s “Animal, Vegetable, Mircle,” though i have owned it for some months now (thank you vacation time). i am only through the first four chapters and i am almost exhausted – in a good way.

the jist – the author and her family spend a year eating locally (food off of their own land in rural Virginia, or from their neighbors), this is the story of their journey.

this book is packed with information and inspiration – i decided i couldn’t wait till i finished this book to tell you all about it. i have so many dog-eared pages and underlined sections that the final blog post would be impossibly long.

so i will share with you a few interesting things brought up in the book so far-

Barbara (along with her husband Steven and daughter Camille) seek out to inform people about the pros (and sometimes cons) of eating as locally as possible. here Steven explains the amount of oil consumption required for out-of-season foods can be curbed easily:

“A quick way to improve food-related fuel economy would be to buy a quart of motor oil and drink it. More palatable options are available. If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 billion barrels of oil every week…Small changes in buying habits can make big differences.”

the Kingsolver clan also tries to warn us about our dependence on single variety crops (mostly corn and soybeans), explaining that not only is diversity delicious and interesting but also almost necessary for human survival:

“The Irish once depended on a single [variety of] potato, until the potato famine rewrote history and truncated many family trees. We now depend similarly on a few corn and soybean strains for the majority of calories (both animal and vegetable) eaten by U.S. citizens. Our addiction to just two crops has made us the fattest people who’ve ever lived, dining just a few pathogens away from famine.”

last, but not least, Steven explains how a small farm is not only better for the environment, the community, and the health of our neighbors but is actually more profitable than big industrial farms:

“According to USDA records from the 1900s, farm less than four acres in size has an average net income of $1400 per acre. The per-acre profit declines steadily as farm size grows, less than $40 an acre for farms above a thousand acres. Smaller farms maximize productivity in three ways: by using each square foot of land more intensively, by growing more diverse selection of products suitable to local food preferences, and by selling more directly to consumers, reaping more of the net earnings. Small-farm profits are more likely to be sustained over time, too, since these farmers tend to be better stewards of the land, using fewer chemical inputs, causing less soil erosion, maintaining more wildlife habitat.”

subterranean books also reviewed with book a few months ago.



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ropp cheese from normal, il.

the store is now carrying some new local cheese – ropp cheeses.

these cheeses are made in normal, illinois with the milk from jersey cows, which tends to be a bit sweeter than milk from regular dairy cows.

we have quite a selection cheddars (like white cheddar, jalapeno, green onion, horseradish) and a delicious swiss.

the one type that caught my eye was the cheddar blue, it looks like this:


i would say that the sweetness definitely shines through, creating a subtle and creamy blue cheese with a bit of a white cheddar bite.

i had some with crackers and apples – it was great. and then i had some in a salad – it was also great.

andy from riddles penultimate and from eat here st. louis visited the farm and reported that the cows are happy and healthy.

the specialty cheeses cost $10.19 per pound and the others are $9.19 per pound.

come in and try some local delights.



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The Glorious Mung Bean













I bet that title drew you in like a moth to the flame. mung-bean

So a customer has turned me onto sprouting mung beans. I just sprouted my first batch and it was super easy.  You can buy 1 lb of mung beans from LHG for $2.49.  I imagine that if you used them only for sprouts you could easily get 10-12 cups of sprouts. 

Here’s how:

1. Take a clean mason jar and place about 1/4 cup of mung beans in the jar.

2. Rinse the beans thoroughly.

3. I left the beans a little wet and then covered the jar with a folded paper towel and rubber band then poked some air holes. (bean sprouting aficionados use a screen or cheesecloth–I may upgrade soon.)

4.  The customer told me to rinse them once a day which I did, however other research suggests you should rinse the beans 2-3 times a day. I will do this the next time because I think it will encourage quicker sprouting. Obviously, if you’re using a paper towel to cover your beans, remove it before rinsing.  Beans should be moist, but not soaking in water when you store them for sprouting.

5. I stored the jar in my cabinet, but I’ve read that you can also just leave it on your counter.

6. Poof, in about five days I had mung bean sprouts.

I ate a few today and they are quite tasty. How soon you eat them is up to you. I let mine get about 2 inches long. They are earthy and what I love best is the ability to grow something in the cold, cold, winter month of January. Reminds me that Spring will come again…..

To find recipes for cooking mung beans, here’s a website I found:



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down home vegan chili.

if you haven’t stopped by the cafe’ yet to have a cup of our now famous vegan chili – it is time.

this chili is based off my mom’s recipe, with a few new additions.

warm and delicious and house made.


happy eatings,


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