Monthly Archives: October 2010

Weekly Harvest, October 31, 2010

Here’s the list for the week!  And for folks wanting to sign-up we are currently full. However, you can contact us through the blog to get put on our waiting list.  Also, all products listed for the week are available in our store for that week as well. 
Double Star Farms, Bluford, IL
1 pint cherry tomatoes
2 bell peppers Last of the season and I mean it this time. : )  They pulled out the plants.
1-1 1/2 lb broccoli Hope we have some broccoli lovers out there. This is a versative vegetable–use in stir frys, toss in pasta, eat as a side, or raw.  This may seem boring, but my favorite way to eat broccoli is just to steam and eat. I don’t salt it, or butter it or anything. This is especially great when it’s local and super fresh. 
Beets (from a neighboring farm of Double Star)
Silent Oaks Farm, IL
1 bunch turnips  Check out the blog for past recipes.
Claverach Farms, Eureka, MO
1 package pea shoots
Ringhausen Orchards, Jerseyville, IL
4-6 apples
Bowood Farms,Clarksville, MO
1 lb Ground Bison
DarBar Farms, Washington, MO
1 dozen eggs
Milton Creamery, Milton, IO
Old Style Cheddar
 St. Louis Wholesale, St. Louis, MO
1 pkg Tofu (vegetarians)  (also get one small pumpkin)
Companion Baking, St. Louis, MO
1 package crostinis
Gringo Salsa, O’Fallon, IL
1 jar salsa (mixed varieties)
San Luis Tortilla Co, St.Louis, MO 
1 pkg corn tortillas

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Weekly Harvest October 24, 2010

Here’s the list for this week.  Lots of great options!
Double Star Farms, Bluford, IL 
1 head Cauliflower Recipe for roasted cauliflower included
2 Delicata squash AKA Peanut squash or Bohemian squash. Many folks think this is one of the tastier winter squashes, with a pulp that tastes a bit like corn and sweet potatoes. The squash can be baked or steamed The thin skin is also edible. The delicata squash is  an heirloom variety that was popular in the early 1900’s. 
1 head Napa Cabbage  Napa Cabbage originated in China and has a slightly sweeter and less intense flavor than traditional cabbage. Eat raw or use in any recipe that calls for cabbage.  Stores best covered and lasts about 5-7 days in the refrigerator.  Here’s a site with 8 ways to fix it
1 head Romaine Lettuce
1lb Green Beans (probably the last of the season)
2lbs Sweet Potatoes
1 Tomato
Greg Pusczek Farms, Marine, IL
1 bunch of Purple Top Turnips  Hope you are enjoying these.  I have been eating them like crazy.  The other night I just sliced them very thin and sauteed them in olive oil and added a little minced garlic and salt. Yum. They have a nutty sweetness that makes them easy to eat without much fuss.  Hopefully I’m not the only one crazy about turnips!
Prairie Grass Farms, New Florence, MO Dave Hillebrand aka “the Lamb Guy” made a conscious decision to adopt his growing principles. He rotates his lamb regularly and has seen his pastures explode with varieties of grasses and clover that had been dormant for years.  He has amazing stories so if you ever get the chance to talk with him it’s well worth it. (Find him at the Tower Grove Farmer’s Market and Maplewood Farmer’s Market)  Here’s a link to a very short article about Prairie Grass Farms that I highly recommend.
1lb ground lamb  There are a couple of recipes and a link for more ideas.
Local Harvest Cafe, St.Louis, MO (vegetarians)
1 package of Field Roast  Made with lentils, seitan, lots of spices and roasted eggplant, you can use this field roast as you would meat. Toss with pasta, serve on a sandwich (that’s what we do for our autumn/fall veggie sandwich at the cafe) or over rice.  It is extremely versatile.  It will only last about a week so you’ll want to use it quickly or freeze it.  If you have questions, let me know and I can put you in touch with our chef, Clara Moore.
Martin Rice, Bernie, MO
2lb bag of rice
Centennial Farms, Augusta, MO  They do farm tours if you feel like heading out for a visit. If you have kids they also do hayrides and have a pumpkin patch. About an hours drive from St.Louis. Here’s the website for more info and hours.
1 jar preserves
Companion Baking, St.Louis, MO
1 bag of Granola  Great for breakfast or a quick snack.  We love to make yogurt parfaits–layer yogurt and granola and in between add thin layers of any of the following: honey, jelly, peanut butter, or fresh fruit. Easy and delicious.
KaKao, St. Louis, MO  Brian, the owner, spent 20 years in the corporate world before finding his true passion in 2008–making chocolate.  He has a small store on Jefferson, near Gravois, which is really a delight!
2 Chocolate Bars
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese (Heartland’s Methuselah is a good substitute)
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

LAMB CHILI  (call for 2lbs, but you can make with 1 lb or substitute other lb with pork, beef or buy another pound of lamb.)


  • 2 lbs. ground lamb
  • 1 lg. yellow onion, coarsely chopped
  • 4 cloves garlic, pressed/minced
  • 2 cans stewed tomatoes
  • 1-2 cans tomato sauce
  • 1-2 cans tomato paste
  • 1 lb. black beans, soaked overnight (or longer :-/ )
  • 8 oz. fresh mushrooms, sliced thick
  • 4 T chili powder
  • 2 T cumin, ground
  • ½ T fresh ground pepper
  • 1 t salt

Brown the lamb, add onion, drain, put into stockpot (or crock-pot). Add garlic, tomatoes, tomato sauce, tomato paste (adjusting sauce and paste amounts to suit your likes), black beans, mushrooms, chili powder, cumin, pepper and salt. Simmer at least four hours, then taste and add more chili powder/cumin/pepper/salt to taste (preferably simmering more if more spices were added).

Options: add or substitute garbanzo or kidney beans


1 lb ground lamb

2 large garlic cloves, pressed

1 1/2 teaspoons coarse kosher salt

1/3 cup crumbled feta cheese  (can substitute goat cheese)

1 tablespoon finely chopped fresh mint  (there is quite a bit growing by the building next to the store if you want to pick some)

1 tablespoon extra-virgin olive oil

Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.

Divide lamb into 8 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.

Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot. Read More


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October 17, 2010

Image from Mueller Farm, Ferguson, MO

Here’s the latest box of goodies for Weekly Harvest, a local food subscription from Local Harvest Grocery. 



Earth Dance Farms, Ferguson, MO  Earth Dance Farms grows at Mueller Farms which is the oldest organic farm in Missouri. It’s close so if you ever want to visit a farm, this is a great one to go to. Divided into small sections, many farmers grow their produce here. Earth Dance also runs a farmer apprentice program. 
1 bunch of radishes

Double Star Farms, Illinois
1 head of cabbage  First cabbage of the year.  So much you can do with cabbage–cole slaw is an obvious one, but you can also saute or steam cabbage.  As a kid I loved to eat steamed cabbage with yellow mustard on it. Weird, but delicious.   
1 head cauliflower Cauliflower is great steamed, sauteed or roasted.  Roasted cauliflower can take on an almost nutty flavor. 

Bella Terra Farms, Columbia, MO
2lbs russet potatoes
2 red onions
Greg Pusczek Farms, Marine, IL
salad greens 1/2lb
4 golden delicious apples
Silent Oaks Farm, IL  (certified Organic)
1 bunch of turnips

Geisert Farm, Washington, MO
1 package of brats (omni)
Berhanu Enterprise, St. Louis, MO
1 package of lentil spread (Ah-Zeefah) (vegetarians)  Sine Berhanu is the creator of this amazing lentil dip. Flavorful and healthy, use this spread as a dip, on salads, on sandwiches or even on cooked vegetables. 
Local Harvest Cafe, St. Louis,MO
1 container of tomatillo sauce (vegetarians)  Put over cooked rice, stir into your eggs, or use as a sauce for cooked vegetables. 
Our Garden, New Florence, MO 1lb homemade butter Ellen doesn’t make this very often so we are thrilled to be able to get this to you this week. Her butter is so fresh and delicious that you’ll want this every week!
Milton Creamery, Milton, IA
1 package Prairie Breeze cheese You’ve gotten this before and many of you wrote that you loved it.  Enjoy!  Great in soups, on pasta, with apples, or grated onto pasta.  
Mangia Pasta Factory,St. Louis, MO
1 package whole wheat radiatore  Wonderful for holding sauce.  Cook for 3-4 minutes in boiling water. 
Ringhausen Orchards, Fieldon, IL
1/2 gallon apple cider  Hot or cold, this cider is a winner.  I also freeze this cider in popsicle molds and my son eats it as a snack.  
RECIPES/SUGGESTIONS  (recipes found on
Below you will find several recipes for cabbage that include many of the other items in your subscription. But, I also wanted to let you know a little bit about cooking turnips.  Many folks have a bias against the turnip which is sooo sad to me. If the greens are still somewhat fresh you can also eat these.  Turnips are very versatile–you can chop or slice and saute, roast them with other hearty vegetables like winter squashes and potatoes, or even eat them raw on salads.  I love roasted turnips. Toss chopped turnips with some olive oil and salt, add a few whole cloves of garlic and roast at 375 for 20-30 minutes. You can peel turnips or if the skin is very thin, just wash them. I also included a recipe for glazed turnips at the bottom.   
Buttered Cabbage
1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Oklahoma Comfort Food
2 tablespoons butter, divided
1 onion, chopped
1 pound bratwurst sausage, cut into chunks
1 head cabbage, cored and quartered
1 pound green beans, trimmed and cut into 2 inch pieces (could leave this out or use potatoes instead)
1/2 teaspoon sugar
1/2 teaspoon salt
ground black pepper to taste

Melt 1 tablespoon of butter in a skillet over medium heat. Add onions; cook and stir until tender. Place the green beans into a large pot with about 1 inch of water. Bring to a boil, and cook for 5 minutes. Add the cabbage to the pot, and top with the cooked onion. Season with sweetener and salt, then top with bratwurst. Dot with remaining butter. Cook uncovered over low heat for 30 minutes. Stir, and serve.
“Creamed” Cabbage and Cauliflower
1 tablespoon butter
2 1/2 cups (packed) coarsely chopped cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk

Pinch of ground mace or ground nutmeg
Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
* The reviews for this recipe all suggested adding some grated hard cheese to add more flavor. The Prairie Breeze cheese would work well as would a Parmesan!
Glazed Turnips
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.


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October 10, 2010

Mint Springs Farm, Salem,MO
1lb Asian Pears.  A crisp and juicy fruit, this varies from the traditional pear.  It is more similar in texture to an apple.
Claverach Farms, Eureka, MO
Sunflower Shoots The pea shoots last week were very popular so we thought you’d like to try their sunflower shoots this week. They are nutty and hearty for a shoot.  Fantastic in salads, soups, on sandwiches or tossed in any sauteed dish. At the cafe we often serve them on top of entrees to add a bit of crunch. Yum.
Double Star Farms, Illinois
1 small pie pumpkin  Use pumpkin as you would any winter squash. These are small and delicious. Here’s a link on cooking fresh pumpkin
Cherry Tomatoes  A final burst of summertime in your mouth. Great as a snack, on salads or lightly sauteed and tossed with pasta.
Greg Pusczek Farms, Marine, IL
1 acorn squash
1/2lb mizuna, red mustard, tatsoi mixed braising greens  I’d hoped to have salad green for you this week, but they just did not hold up even though they were  picked on Saturday. Makes you wonder how we ship salad green thousands of miles and they stay fresh. You’ve gotten these before, but in case you forgot, eat raw or saute lightly.  Also wonderful if you chop very finely and put into a hot soup. 
2.5lbs apples 
Edwards Farm, Mescutah, IL
2lbs sweet potatoes  Check out the blog entry on the Edwards farm in Mescutah, IL.  These beautiful and flavorful potatoes will make you even more excited that sweet potatoes are the best vegetable you can eat for fiber and nutrition! Saute, bake, or put in soups. So many ways to use these. You might even consider making sweet potato pie or muffins.
Old Lawrence Greenhouses, Winfield, MO
2 bell peppers
Geisert Farms, Washington, MO
1lb ground pork (omnivores)  Some folks are unsure what to do with ground pork. It is great in meatloaf, chili, in tacos, for meatballs, and you can even make pork burgers just as you would ground beef. I included a recipe at the bottom for pork meatballs. 
See blog entry to learn more about Todd Geisert and his farm.  His products have been a wonderful addition to our store.
Local Harvest Cafe and Catering, St. Louis, MO
1 pkg of 4 Veggie Burgers (vegetarians)
Companion Bakery, St. Louis, MO
1lb loaf Miller 5 Grain  This hearty bread is wonderful for sandwiches, served with soup, and if you can’t use it all, use for bread pudding, croutons or freeze!
ArtHouse Coffee, Maplewood, MO
1/2lb bag Fair Trade Organic Colombian Mesa de los Santos
Traveling Tea, St. Louis, MO
2 oz  Jasmine Green, Clouds and Mist Green Tea,  or Sencha DeCaf (japanese Green Tea)
Askinosie Chocolate, Springfield, MO
1pkg Itty-Bitty Bars
Sweet Potato Walnut Bread
2 cups flour
2 cups sugar
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cups vegetable oil
3 large eggs
1tsp vanilla extract
3 cups grated sweet potato
1 cup chopped walnuts
Heat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.  Mix flour, sugar, cinnamon, baking soda, baking powder, and salt into a bowl.  Combine oil, eggs, and vanilla in another bowl; mix well.  Stir in sweet potatoes. Stir wet ingredients into flour mixture.  Stir in walnuts until barely combined.  Spread in a pan. Bake until toothpick inserted near center comes out dry, about 1 hour and 20 minutes. Cool on a rack for 15 minutes. 
From the book:  From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce.
Winter Squash Soup
1 1/2 pounds cooked winter squash
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water  (can use chicken stock)
2 tbsp minced parsley, or sunflower shoots for garnish
Put the squash, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a slow boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.
If the squash starts to stick or brown, add a tablespoon or so of stock.
Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.
Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary.
Garnish with sunflower shoots. 
Adapted from recipe in  How to Cook Everything Vegetarian by Mark Bittman
2 lbs. ground pork
3/4 c. soda cracker crumbs
1 egg
1/2 tsp. salt
Mix above ingredients. Form into 1 to 1 1/2 inch balls. Brown in skillet and drain. Add sauce and simmer 30 minutes.
1/2 c. catsup
1 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. soy sauce

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Weekly Harvest, October 3, 2010

Here are the contents for this week’s subscription.  Happy Eating!
Greg Pusczek’s Farm, Marine, IL
1 lb Roma Beans  Roma bean is another name for the long, wide, flat-podded Italian-style green beans. Also called pole beans, they’re excellent in dishes like minestrone  or simply sautéed in butter. Roma beans can also be substituted for regular green beans in most dishes. See recipe at bottom for pickling.
1 bunch of radishes
Double Star Farms, IL
1 Buttercup squash  The flavor of the buttercup squash’s flesh is sweet and nutty, with a creamy consistency more in line with that of a baked sweet potato than a pumpkin, which tends to be more fibrous and watery by comparison. The buttercup’s flesh can tend toward dryness, a flaw that is easily compensated for by cooking method. Steaming and baking are preferred methods of preparation, as both will bring out the sweetness of and add moistness to the flesh. (Taken from wiseGEEK website)
2 lbs yellow potatoes
2 cucumbers
3 ears of corn
Old Lawrence Greenhouses, Winfield, MO
3 Bell peppers  (stuffed bell pepper recipe on our blog in recipe section)
Claverach Farms, Eureka, MO (certified organic)
1 pkg of pea shoots  Pea shoots are what they say–the first “shoots” off the seeds.  Claverach Farms grows pea shoots, radish shoots and sunflower shoots and they are all wildly popular and delicious.  Use in place of salad greens, on a sandwich or add to stir fries or any sauteed veggies, but do it at the end. You only want to lightly wilt these if you cook them.  Wonderful lightly warm with crumbled bacon and goat cheese!
Prairie Grass Farm, New Florence, MO 
1 dozen eggs  These were the first eggs we carried in the store and still the most popular. Dave is very particular about his farming and has worked very hard to cultivate a farm where his animals live in harmony with the land. His chickens are in movable pens so the chickens are moved everyday to fresh grass. If you have never had pasture raised eggs you are in for a treat. Notice the dark yolks and the height of the yolk. If you compare to a conventional egg you will see the difference quickly. And once you taste it, you won’t go back!
Patchwork Family Farms, Columbia,MO (omnivores only)  Patchwork Farms is a collection of small hog farmers in Northern, MO.  All the hogs are raised outside without antibiotics. The bacon is a favorite of our customers!
1lb pkg of bacon
Longlife Tofu, St. Louis, MO (vegetarians only)
1lb package firm Tofu
Heartland Creamery, Newark, MO
1 pkg Heartland Chevre
Mangia Pasta, St. Louis, MO
1lb pkg of Angel Hair pasta
1 container pesto (vegetarians only)
Breakfast for dinner:  This is one of my favorite things to do–make breakfast for dinner.  This week it’s super easy.  Bacon and eggs with skillet “fried” potatoes or pesto eggs and potatoes. Saute the bell peppers with the potatoes! Yum.  Obviously great for breakfast too. : )
Salad of pea shoots, cucumbers and radishes
Stir fry using pea shoots, radishes, bell peppers, roma beans and tofu.If you have rice leftover from last week you can serve on the rice or toss with the pasta.  To make your tofu nice and brown, slice and then drain by wrapping slices in paper towels. Saute tofu in a high heat oil like coconut oil or peanut oil.  Let brown before turning.  I usually cut tofu into 1 inch length slices about 1/2 inch think and 1/2 inch wide.  Longlife Tofu has a wonderful texture!
Squash quesadillas Cook buttercup squash ahead of time. Cut in half and bake at 350 for about 40 minutes.  Store cooked squash in the frig for up to 3 days.  Saute onion, garlic and some sliced potatoes.  Spread mashed squash onto the tortilla and top with sauteed mixture. Top with cheddar cheese and cover with another tortilla.  Brown on both sides.  Cut into four pieces and top with your favorite salsa or sour cream. 
Pickling is a great way to use excess produce.  If you have too many beans or want to just do something different with cucumbers and radishes, try this quick refrigerator pickle recipe from our chef Clara Moore.  She is a master pickler!
Quick Pickles
(lasts for 6 weeks in the fridge)
4 c picklin’ veg (brussel sprouts, turnips, carrots, cauliflower, tomatoes, radishes, green beans)
2 cups white or apple cider vinegar
3/4 cup water
1 T salt (not iodized)
2 T pickling spice (optional, you can also use fresh herbs)
1 clove garlic
*warm water, vinegar, salt, and pickling spice in sauce pan until salt is dissolved
*place vegetables (cut or whole) in glass jar or ceramic container
*pour warm vinegar solution over vegetables
*put the lid on and leave on counter for one hour to cool
*place in refrigerator
*serve after 24 hours


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