Category Archives: Recipes

Weekly Harvest, October 3, 2010

Here are the contents for this week’s subscription.  Happy Eating!
PRODUCE
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!
 
PROTEIN
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
 
OTHER PRODUCTS
Mangia Pasta, St. Louis, MO
1lb pkg of Angel Hair pasta
1 container pesto (vegetarians only)
 
RECIPES/SUGGESTIONS
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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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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Maddie’s kinda St. Louis Style

People who know me well, know that I am not a big fan of St. Louis style pizza.  When I moved to St. Louis from Arkansas in 1991, I didn’t even know there was such a thing as St. Louis style pizza until I had my first encounter with the bizarre square pieces.  I was having dinner with a friend (a  St. Louisan)  at Talayna’s and we ordered a pizza. When the pizza arrived at the table I tried to extract a triangle-shaped “pie” piece.  (To my credit, I remember the restaurant as being dimly lit).  I looked at it for a while and finally was getting ready to take my knife to the pizza when my very polite friend said “Isn’t it funny how St. Louis Pizza is cut in squares?”  Ah, yes, squares.  No wonder.

Besides the squares, I’ve been very verbal about my dislike of provel cheese. What is it anyway??? Why does it make my stomach hurt? So, it may seem very unlikely that I’m about to write about my experience creating a kind of  “St. Louis Style” pizza.  But here it is. 

On Feb. 10. 2010, I saw an article in the Post-Dispatch by Joe Bonwich about how Meghan Erwin introduced the world to St. Louis pizza through Cook’s Country magazine and was able to reproduce Imo’s style pizza.  I was intrigued by the no rise crust and loved the idea of making that so quickly.  So, I decided to give it a go.  Pretty  much that’s the only part of the recipe I used. Remember I don’t like provel so….(Erwin does tell you how to create your own provel like cheese if your area doesn’t have it readily available.)

Here’s the recipe. 

For the dough:

2 cups all-purpose flour

2 TBLS cornstarch

2 TBLS sugar

1 tsp baking powder

1 tsp salt

1/2 cup plus 2 TBLS water

2 TBLS olive oil

1. Adjust an oven rack to the lower-middle position. Place a pizza stone or an inverted baking sheet on  the rack. preheat the oven to 475 degrees. 

2. Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl.  Combine water and olive oil in a measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive. 

3. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed. Lift parchment off work surface and onto an inverted baking sheet. 

4. Top each piece of dough with ingredients. Carefully pull one sheet of parchment paper and pizza off a baking sheet and place on the hot baking stone.  Bake until underside of crust is golden brown and cheese is completely melted, 9 to 12 minutes. 

I made two different types of pizzas. I used Mangia Pasta pesto as the base for the first pizza then topped it with artichoke hearts, chopped fresh red pepper, and parmesan reggiano. For the second pizza, a jarred marinara was layer one (I used Newman’s Own), and then steamed broccoli, and shredded mozzarella. 

I loved the crispy crust and it was so easy and fast to make.  I didn’t have a pizza stone (we broke ours years ago and sadly have never replaced it) so I used the inverted baking sheet.  Also, I didn’t have parchment paper so I just put it straight onto the pan (I oiled it a little to prevent sticking.)

I will definitely make this crust again–many thanks to Meghan Erwin!  But, I must confess, I’ll keep cutting my little triangles.

Maddie

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Stuffed peppers

I know it’s summer and it seems stupid to turn on the oven, but I couldn’t help myself tonight.  The peppers at the store looked too good and called out to me to stuff them. I did not say no.

What you’ll need:

1 1/2 cups cooked rice (I used Martin’s long grain rice from Missouri and cooked it in Better Than Bouillon for a little extra flavor)

4 bell or poblano peppers with tops and seeds removed  (local from Columbia, MO)

2 portobellos finely chopped (Organic)

3-5 stems of swiss chard (optional)  (from my garden)

1 small red onion finely chopped (local from Columbia, MO)

2 cloves garlic minced

fresh herbs–I used a few TBLS of chopped dill and parsley (from my garden)

1/4 cup cream cheese (used Organic Valley Cream Cheese)

salt to taste

What to do:

Preheat oven to 350 degrees.

Saute onion and garlic until soft in a couple tablespoons of olive oil. Add portobello and swiss chard and saute.  Cook until tender.  Add chopped herbs and cooked rice and cook a minute or two longer.  Add cream cheese and stir until fully melted. Should be very creamy.  You may want to add more cream cheese if your mixture seems too dry. Add salt to taste.

Fill peppers with mixture.  Lightly grease the bottom of a baking dish with olive oil.  I had to place the peppers on their sides but if your peppers will sit upright then by all means place them on their bottoms.  Cover dish with foil and bake for about 35 minutes. Remove foil and let them bake for another 5-10 minutes.

Serve with a side of sliced tomatoes and fresh bread.

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What is BeerBucha?

This is the true story of a happy accident, the result of which is now available EXCLUSIVELY at Local Harvest Cafe and Catering.

At 12:30am on 1/1/9 I watched my boyfriend’s brother-in-law pour our leftover contribution of Poema Cava (we use this at the Cafe in our mimosas) down the sink. RATS! But, as it was a family affair I thought it would be inappropriate to shout across the room for him to stop wasting our brut that we were planning to have with our black eyed peas and brunch. I spent the rest of the party trying to figure out just what we had in the fridge with which to celebrate in the privacy of our home in the morning. Luckily, family New Year’s Eve parties end early

The next day while the peas were cooking I took a grim inventory of the fridge. We had exactly two Miller High Lifes and one mango GT’s Kombucha, many flavors of which are available at both the Cafe and Grocery.

I recalled attending a brunch with friends several weeks prior during which we tried and enjoyed “beermosas”–the poor man’s mimosa, a combination of orange juice and lager. Those were surprisingly tasty.

As I peered in the fridge the mango kombucha orangely provided an instant color association with the beermosas, so i thought, “why not give it a try? Here we have the ‘champagne of beers’ and the naturally effervescent fermented goodness of kombucha…” “HEY, Honey,” I said. “How ’bout a miller-mango-mosa to ring in the New Year?” Needless to say, he was game.

The mango variety of GT’s Kombucha is particularly active. I believe this is because it is quite full of tropical fruit enzymes which mingle with the kombucha enzymes in an excitable way. All that enzyme goodness is just itching to get out of the bottle and into your digestive tract. It explodes. We’ve all seen it happen. And cleaned it off ourselves. And it can put a first-timer off, so Local Harvest only stocks it sporadically. It is a good idea to open it over a glass.

So I exploded some into a couple of glasses, added as much beer to each glass, and voila! beerbucha was invented. It was very fizzy and foamy. And it was quite tasty, too.

Since that first beerbucha it has become my drink of choice, and has endlessly piqued my friends’ curiosity. I have been experimenting with flavors and types of beers and ratios. I could go into great detail about all this, but it would be more fun for you to experiment on your own. If you have an adventurous spirit, if your friends only drink Stag beer and you just don’t like it, if you are a light-weight, if you crave some refreshment with your beer, if you’re a Belgian beer fan (which I’m not); whatever the reason, I encourage you to give it a try.

It did take a couple of months for folks to catch on, but the staff tried them at their last meeting and they are now being served at our Cafe, so you can try it in a safe environment…
Enjoy!
–Anne

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Mushroom, Tempeh Burrito

It’s true that I am a big fan of wrapping my food–I love burritos, spring rolls, sandwiches, crepes, tacos……So, it is no surprise that when I don’t know what else to  make I fall back on one of these.  Last night it was time for burritos. Here is a super easy, tasty, and pretty healthy dinner that you can make in about 20 minutes.

2 Portobello Mushrooms

1/2 package tempeh (I used LightLife Three grain tempeh)

1 small yellow onion

2 TBLS olive oil

3 cloves fresh garlic minced

1/2 tsp thyme

tamari

1/2-1 cup cooked brown rice (optional)

Kale (steamed)

Whole Wheat tortillas ( I used San Luis 10 inch)

Toppings:

cheddar cheese ( I used Morningland Medium Cheddar)

sour cream ( I used Organic Valley 2%)

(And of couse all products are available at Local Harvest Grocery.)

 

I almost always have cooked brown rice in my fridge so that’s why this meal was only 20 minutes. If you need to cook brown rice you’ll need to allow a good 35 minutes for the rice.  I also am a big fan of the pressure cooker and was able to make the Kale in the pressure cooker in less than five minutes.  You can also just steam the kale and this can be cooking/steaming while you make the other items.

Saute chopped onion and garlic until onions have started to wilt and soften.  Add sliced mushrooms (my pieces were about an inch long and 1/2 inch thick) and cook for a few more minutes.  Add  crumbled tempeh and then add tamari. I use tamari to taste. Not sure how much I actually used–maybe 2 TBLS?  Cook all together for a few minutes and then add thyme, salt and pepper if you’d like and finally rice if you want a little fiber and filler.

I warmed tortillas, spooned in tempeh mixture and then topped with cooked Kale. If you are  a vegan or prefer dairy free for a nigh,t stop here and enjoy. If you need a hit of dairy as I did, add grated cheese and a small dollop of sour cream.  Wrap and enjoy.

-Maddie

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Winter Brunch.

working seasonally can sometimes begin to drag – over the summer i couldn’t stand the sight of yet another tomato, byroot fall the apples were piled on the prep table, now its the season of root vegetables.   (i know, i know – life’s so tough – i have the ‘misery’ of cooking with extremely fresh local vegetables – woe is me)

i find myself searching for new ways to cook them – a few weeks ago, i threw some in with the biscuits and gravy.

– and success!

i liked it so much, i thought i would share the recipe with you all:

3 T butter

6 T flour

5 c cold milk

3 veggies for roasting (carrots, potatoes, parsnips, beets, etc) – equivalent to three cups raw

salt and pepper

-first, peel and chop all the veggies

-toss veggies in olive oil, place in pan, and in 350dergree oven for 45 minutes (or until veggies are cooked enough to put a fork through)

-once veggies are done, melt butter in a saucepan

-add flour to melted butter, stir with whisk until well incorporated (this might get lumpy, don’t fear, just keep whisking)

-this needs to cook, on medium heat, for about five minutes to cook out the raw flour taste – stir occaisonally or constantly (whichever makes you more comfortable) – try not to let it brown

-at this point you want to add the cold milk, slowly, whisking the entire time

-this may get lumpy, too, but again don’t fear, just keep whisking

-whisk on medium heat until it begins to thicken, then add roasted vegetables

-the longer you cook it, the thicker it gets – so cook it until it is the desired consistancy and add salt and pepper to taste

-pour over your favorite hot biscuits and enjoy

our version of these bicuits-n-gravy can be found at our saturday (8am-3pm) and sunday (8am-3pm) brunch. stop by and check it out.

-clara

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