Weekly Harvest, January 23, 2011

Hello Harvesters-
Here’s your list for the week!  Enjoy!
1-2 Organic Onions
2 Organic Grapefruit
Claverach Farms, Eureka, MO
1 package pea shoots
Silent Oaks, Opdyke, IL
1 bunch turnips
Doublestar Farms, Bluford, IL
1 bunch beets (mixed varieties)
Ozark Forest Mushrooms, Missouri
1/2 lb shiitake mushrooms
Local Harvest Cafe, St. Louis,MO
(Omni) Meat Loaf (4 servings)
(Vegetarian) Vegetarian Meat Loaf (4 servings)
Goshen Coffee, Edwardsville, IL
1lb coffee
Traveling Tea, Maplewood, MO
1 pkg Tea
Martin Rice, Bernie, MO
1 2lb package Martin Rice
Cookies and Brownies, Inc, St. Louis, MO   (http://www.cookieandbrownie.com/)  Cookie and Brownie, Inc. cooks at the St Patrick’s Center and they are a very young company. Our first order is not labeled with ingredients, but they have labels coming soon. Their packaging should look more professional very soon. For ingredients, they try to limit everything they make to 8 ingredients or less with no artificial ingredients and they will work with us to include seasonal ingredients when available.
1 pkg Cookies and Brownie, Inc cookies 
The weather now is perfect for pot pie. It’s hearty, you’ll have leftovers, and you can put any variety of vegetables you want.  Last night I used this recipe http://allrecipes.com//Recipe/veggie-pot-pie/Detail.aspx and made a fantastic meal.  I used 3 TBLS of cornstarch instead of 2 to make it thicker, and I used some whole wheat flour in my pie crust.  Veggies I used: frozen peas (we have Stahlbush Organic peas at the store), Organic Carrots (from store), Organic Celery (you received some last week), 1 Organic Onion (in your box today), 4 small organic red potatoes (at store) and 1 head of Cauliflower (some at the store).  Would be great with shiitakes and turnips. 
  • Pea shoot salad with sliced roasted beets, and grapefruit segments
  • Stir fry with mushrooms, turnips and turnip greens, onions and pea shoots served on rice. 
  • And, in case you have a glut of coffee beans, thought I might throw out an idea for using coffee for cooking/baking.  Here’s one idea I found on-line,but there are millions (okay hundreds) more.

Coffee Barbecue Sauce Recipe 

Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork, beef, or chicken. The sauce may be covered and refrigerated up to 2 weeks.


* 1/2 cup brewed espresso or strong, dark coffee
* 1 cup ketchup
* 1/2 cup cider vinegar
* 1/2 cup firmly packed light brown sugar
* 1 onion, peeled and finely chopped, about 1 cup
* 2 cloves garlic, peeled and crushed
* 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
* 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
* 2 Tablespoons Worcestershire sauce
* 2 Tablespoons ground cumin
* 2 Tablespoons chili powder


Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for up to 2 weeks.

Yield: about 3 cups


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