Category Archives: Pictures

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. 

Enjoy!

PRODUCE

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

 
PROTEIN
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.  
 
OTHER
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 Supercook.com)
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
Ingredients
1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Preparation
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
Ingredients
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

Directions
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
Preparation
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
 
Preparation
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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Three Day Catsup

Some of you know the Edwards family in Illinois and have had the great pleasure of eating their delicious produce.  This recipe and pictures comes from Ethan Edwards.

Enjoy!

Three Day Catsup
This is another recipe that was handed down from my grandmother, Ida Knobeloch. It
makes an amazingly tasty catsup. I just finished a double batch last week. This recipe
ends up making about 8-9 pints, but there’s a great deal of acceptable variation in
exactly the quantities used, so one should have confidence in increasing or decreasing
the recipe.
Recipe
Cut up tomatoes to make five gallons. Put in crock or enamel canner and add 1 cup of
canning salt and mix well.

Tomatoes cut and salted
Cover and let sit three days. Check daily. A dull or whitish mold will start forming on
the surface as the tomatoes begin to ferment; stir this in each day to bring different
tomatoes to the surface.


Tomatoes on Day 3 after fermentation

By the third day, most of the water and many of the seeds will have separated from the
pulp which will be floating on top. Lift the pulp, trying to leave as much of the water as
possible, and bring to a boil in a stainless steel pot, cooking about 10 minutes or until
hot through.

Cooked pulp with skins and seeds

Put this pulp through a sieve or food mill to remove the pulp from the tomato skins and
the remaining seeds.

Separating seeds and skins

Return the pulp to the stove. Add two cups vinegar, 7 cups of sugar, about 2 cups
of onions chopped fine, and about 1 tsp. cayenne pepper, and pickling spices tied in
cheesecloth (about the size of a walnut or so). Bring to a boil.

Spice Ball

 

Final cooking.

 Cook until desired consistency is reached (about 1.5 hours), stirring periodically. Ladle into hot jars and seal.

 A couple notes: 

  • Cooking times are going to vary a lot based on the water content of the tomatoes.  At each stage, make every attempt to remove any water or clear liquid that separates on its own, as this is easier than trying to boil it away.
  • 7 cups is a lot of sugar, but it really makes this delicious.  Grandma had added at the bottom of this recipe when she wrote it out for me, “Maybe 6 cups sugar” but I’ve never lowered the quantity (although I’ve loaded up the initial measurement of tomatoes to be almost 6 gallons and have not increased the sugar…)
  • This works best when temperatures are still on the warm side; you want that white mold to form.  I usually do this in August or September in a house without air conditioning, so there’s lots of activity in the pot during those three days.  A friend of mine loved the catsup so much and tried it in their frigidly cooled house and very little foam formed, and the resulting catsup really lacked the intensity of flavor that makes this so good.  So that white stuff is good!  It is boiled so long and the sugar and acid concentration is so high that nothing bad is going to survive that.
  • This lasts a long time if you store in a dark, cool place.  It is outstanding on hamburgers and hot dogs, but incredible in meatloaf and as the basis for cocktail sauce.

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A visit to a hog farm–Todd Geisert Farms

Todd and a 24-hour old piglet

Until two weeks ago, I had never visited a full blown hog farm.  I’d seen a few pigs at smaller farms, and had friends with pot-bellied pigs, but hogs, hogs, everywhere was certainly new to me.

We started carrying Geisert breakfast sausages, links, brats and bacon in March.  Todd Geisert, the owner of the farm, told us about his family hog farm, the open fields where he raises his hogs, the sustainable methods he uses and a little about the history.  So, on a beautiful May day I set out with my son in tow to see for myself.

The farm, located in Washington, MO,  is easy to find. you turn And the old timey produce stand in front is a clue that you are not in a big city.  There is also a small upright cooler to the side of the stand stocked with Todd’s brats, sausages, pork burgers and even ham sausage.  All the products are for sale on an honor system.  This is true even at the height of produce season when the stand is overflowing with tomatoes, squash, and peppers.  Todd says it’s worked out great and so far he’s never had a problem.

The farm has been in the family since 1878. His mom and dad live across the street from the farm in a house built in the late 1800’s. You wouldn’t know it from the outside because his folks have recently add an addition and done a lot of work to this beautiful home that overlooks the Missouri river. I was able to meet his mom and she quickly charmed my three-year old with some crackers, apple juice, and a friendly grandma demeanor.

Todd drove us around the farm in an open aired jeep. He has another farm nearby where he keeps more hogs–in total he said he keeps about 1000 hogs. This is large for a farm like his and proof that you can raise a large group of animals without confinement.

We picked a great day to visit the farm because one of the hogs had given birth to some piglets less than 24-hours before we arrived and another hog was laboring and had just delivered two piglets. She went on to have five more that night and Todd texted me a photo of all the baby pigs nursing. I would have loved to see the sow giving birth, but alas it was not to be. Instead we settled happily for holding one of the baby piglets. My son was bit spooked by that little pig and the adult hogs are pretty imposing so he seemed content to stay in the jeep for that part. (see photos below)

Watching the pigs graze on the hillside and wallow in the mud I was reminded of Joel Salatin’s quote in Food, Inc about the “pigness of the pig.” It seems Todd’s hogs get to express that everyday.

Overview of Todd’s Farming methods, pig facts, etc…
1. He rotates his hogs around the property and in the winter they fertilize his crop fields
2. Todd grows his own feed for his hogs reserving some of his farmland for corn
3. There is a beautiful stream running at the bottom of his property that his animals have access to
4. During the heat of summer the hogs are moved to a cedar grove where there is plenty of shade
5. With the exception of hogs that are kept for breeding, the life of each hog is about six months.

Hogs just turned out into a fresh pasture

Hogs relaxing in the mud.

Mama pig in labor. She had five more piglets that evening.

Holding a baby pig.

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vegan treats.

I’ve been trying out lots of new specials at the cafe…some of them vegan.

Last night we served vegan street tacos, they looked like this:

the meat was season heart of palm…served with house made hot sauce and guacamole, rice and beans.

We are going to serve it again tonight – so come on by and try it out.

in good eating,

clara

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Michael Pollan and Local Harvest

michael pollen

Jenny Ryan, Michael Pollen and Maddie Earnest. Mr. Pollen is surely all smiles after trying the Kale Soup and local asparagus!

Jenny Ryan and I were pretty excited to get our photograph taken with Michael Pollen who was in town Friday night to promote his book In Defense of Food.  He was super nice, super lean (must be all the good eating and not eating) and seemed appreciative of the samples we took him from the cafe. 

He condensed his message nicely in his talk:

Eat Less. Eat More Vegetables. And Eat Real Food.

Wow, now you don’t even have to buy the book.  No seriously, please read the book!  He was a inspiration and a good reminder of why we opened Local Harvest Grocery and Local Harvest Cafe. 

Yours in local eating, food celebrities, and good eats.

-Maddie Earnest

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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.

lhg-011

happy eatings,

clara

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New Brunch Menu.

at the cafe’ we have been trying out a few things on Saturday and Sunday Brunch – after a few trials we have finally come up with a new brunch menu:

veggie slinger : roasted potatoes, scrambled eggs, vegan chili, cheese, and onions (you can add bacon if you want some meat)

stuffed french toast casserole : companion bread layered with cream cheese, bananas, and cinnamon and baked

quiche : we use our farm fresh eggs to make a delicious quiche, ingredients change with availability

vegetarian biscuits and gravy : fresh house made drop biscuits topped with roasted vegetable gravy (you can add bacon here, too)

(don’t worry, we are still serving our normal breakfast and lunch menu)

come in and enjoy our new fare Saturdays and Sundays 8am-3pm.

locoharvest-0011

southwest egg sandwich on croissant with ham and greens.

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