Tag Archives: st. louis local product

100% Grass Fed Beef

grassLocal Harvest Grocery is excited to welcome Missouri Grass Fed Beef as a new vendor.  You’ll find that this  100% grass fed beef is comparably priced, delicious, locally produced and we believe better for the environment and the animal.  And, how great is it to be able to buy it right here in the City of St. Louis. No trip to the county is necessary. 

Please check out the information below to learn more about Missouri Grass Fed Beef.  Jeremy, one of the farmers  and owners, is very knowledgeable and a big believer in the importance of 100% grass fed beef, sustainable farming, and treating animals well.  

If you want to meet him yourself, he will be at the Maplewood Farmer’s Market this year. 

The meat arrives on March 26th so we hope to see you soon!

-Maddie

Website: http://www.eatmograssfedbeef.com/

Our mission at Missouri Grass Fed Beef is simple:

>Treat our animals humanely and ethically
>Provide the highest quality grass fed beef in a reliable year round supply
>Enable small farms to continue their way of life while leaving the smallest footprint on the environment

We forbid any growth hormones, steroids, or antibiotics to be given to our cattle so that our customers can be assured of receiving pure, healthy beef the way nature intended.
The beef we sell has been born and raised on the same farm from start to finish.  They are processed at less than 1 year of age which results in the leanest, most tender grass fed beef available.  They have never been fed any grain or animal by-products(standard practice at commercial feed lots) and have only had grass, legumes, mother’s milk, and free choice minerals.
Our family has been in the cattle business since 1945 and we have seen many changes in farming and ranching throughout the decades.  One thing that has not changed is our commitment to the land and to our animals.  We keep our land healthy and productive by utilizing a rotational grazing system.  This insures that our cattle are taking in the highest quality protein. 

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A Chicken Testimonial

Wanted to share this super nice note from a customer.  Notes like these remind us of the reasons we opened the store (and later cafe.)  And, she brings up important points.  Yes, our meats costs more than at other stores because the farmers are using sustainable farming practices.  But it is so important when eating meat to eat healthy animals and to eat meat in moderation.  Quality vs Quantity.

(The note was written to my hubby–thus the “Hi Jason”.)

Enjoy,

Maddie

P.S. The chicken is from Greenwood Farms.

 

Hi Jason,


I bought a chicken at Local Harvest last week to make chicken soup with homemade noodles… kids with colds at my house. The price was higher than some other stores, but I don’t think I’ve ever made a better pot of soup than that one. Colds are all gone, too!

I basically do not buy meats at regular supermarkets any more except fish… so I end up buying less meat in general since the price is higher. However, I’m much more interested in quality than in quantity. I had to choose between buying health insurance or the healthiest food I can get. Guess which I chose? I can’t eat an insurance policy, but I can reduce the chances I’ll need one by only eating healthy foods. It really works! We almost never need doctors.

Send my thanks to Maddie and Patrick for sticking with this in trying times.

P

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Blue Heron Orchard–products

local-harvest-blog-photos-010If you are ready for some special treats you need look no further than products from Blue Heron Orchard.  Pomona’s Ambrosia is pure decadence.  This apple syrup is a wonderful topping for ice cream, cheesecake, pumpkin pie and you can bring it “down home” by using it on french toast, pancakes, or bread pudding.  For a more savory treat use as a glaze for meats, drizzled over brie or in salad dressings.  The foodie (and non-foodie) will love this tasty treat.  

And if sweet is not your bag, they also make Apple Cider Vinegar and Habanero Apple Cider Vinegar. Both are great in salad dressings and if you are one who believes in the health benefits of apple cider vinegar, you won’t go wrong with these.

Blue Heron Orchard is a certified organic farm. Oh, and did I mention that they  have lots of apples??  And we still have many of their varieties in the store.

All of these make great stocking stuffers.

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Tofu recipe-Longlife Tofu

Hey there- One of our faithful customers took me up on the idea of submitting a recipe. Yeah! Thanks so much Michael. He uses the Longlife Deep-fried tofu.  It sounds really tasty to me–especially the part about caramelizing and “sticky goodness.”

Yum.

Maddie

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I like the deep-fried tofu for its texture and ease of use, and it costs
much less than the baked and seasoned varieties. No more draining and
patting dry, no more pan frying, and no more heartbreak when your drained
and dried little cubes crumble in the pan. Open the package, dice, and
cook. That’s worth the added fat, which is not all that much in the end.

This time of year, the rest is all about root vegetables, gourds, and warmth.

The Ingredients:

1) One package of deep-fried tofu

2) Some onions, as much or as little as you like

3) Lots of carrots, cleaned & diced

4) Optionally, some squash or pumpkin, peeled and diced. You can go with
pre-cooked if texture is not important.

5) Up to about a cup of walnuts pieces, broken up fine

6) A big thumb-sized piece of ginger, peeled and minced. I always put in
half at the start of cooking and the other half just as I’m finishing

7) Some frozen peas or preserved roasted peppers for color

8) The sauce: About half a cup of soy sauce, a healthy teaspoon-sized dose
of brown sugar, and a squirt of lemon or lime juice

The Cooking:

Fry the ginger for about 30 seconds in a really hot, oiled pan. Add all
the vegetables and stir to coat. Let them fry until you get just short of
the consistency you like, then add the remaining ginger and walnut pieces
and make sure they get nice and hot.

Your pan needs to be as hot as it can get for the last step, which is
adding the vigorously stirred sauce. If you do it right, the sauce will
caramelize and give you lots of sticky goodness.

Serve over whatever starch brings you the most joy. Personally, I go for
short-grain brown riceor, if I really need a shot in the arm, udon
noodles. Garnish with a little sesame oil and/or sriracha garlic-chili
paste.

If I can get my act together enough to make some vegetable side dishes,
such as shredded carrots with rice vinegar and sesame oil, Brian and I can
usually avoid wolfing down the entire yield for dinner. There are few
greater joys in the workweek than popping leftovers of this stuff in the
microwave and having your own little mid-day comfort food festival.

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