September 2, 2015  *  Weekly Newsletter No. 88



We hope everyone has a safe and enjoyable long holiday weekend.  Be sure to kick it off by stopping downtown for First Friday!  As a reminder Harvest will be closed Monday in observance of Labor Day.     ~   Clint

Holiday Store Hours:
Monday, September 7, 2015 - Closed


"I am not a glutton - I am an explorer of food" ~ Erma Bombeck

 
  

You can also sign up by text!  Simply text LOCALFOODS to 22828

Rubber Duck River Race

September 4, 2015
7:00 pm
Kokosing River

Featured Vendor / Producer:
Yankee St Garlic
Yankee St Garlic is a small production farm in Fredericktown that has been in ope ration for the past 15 years. The business began in 2000 when Jeff and Vicki Sargent bought 1 pound of Asiatic Hard-neck Garlic from a roadside stand on New Delaware Road in Mount Vernon. 

That first year in October they planted 50 cloves. The planting grew to 400 cloves in 2001 to 2,000 cloves in 2002 to 1 0,000 cloves in 2003 to 15,000 cloves for 2004 to 20,000 cloves for 2005 and 22,000 cloves from 2010 to present. They save 3,500 bulbs for the following season and this crop multiples by 6.

Yankee St Garlic uses zero chemical input. They fertilize with composted manure  and use mulched leaves / straw to retain moisture and reduce weeds.

Their production and harvest is done entirely by hand. No mechanical planters or  harvesters are used at any time. Bundles of garlic are hung from barn rafters to dry to allow for good ventilation (this is done in the first week of July).

Their variety of Asiatic Hard-neck Northern Climate Garlic keeps well for approximately 9 months.

What's New in the Store?



Whole Pheasant
New from Black Stump Farm!
Pheasant Cooking FAQs





What can you find in Harvest right now?

Butternut Squash

Butternut squash nutrition facts

Butternut squash is one of the most popular winter-squash vegetables. Butternuts are annual long trailing vines. This squash is usually cultivated under warmer climates of South and Central American regions for their edible fruits, flowers, as well as seeds.

Botanically, it belongs to the Cucurbitaceae family of field pumpkins; probably originated in the Central American region. Oftentimes in the markets, butternut may be identified as a large pear-shaped, golden-yellow pumpkin instead of squash.

Scientific name: Cucurbita morschata.

The butternut plant is monoecious as in pumpkins, and features distinct male and female flowers which require honeybees for effective fruiting. Butternut, in-fact, is the most common among winter-squash vegetables.

Externally, butternut is a large-sized fruit featuring upper long, thick neck attached to pear-shaped lower base. Its external surface has smooth, ribbed skin. Even so, the fruit varies widely in its shape and size; with individual fruit may weighing up to 15 kg. Interiorly, its flesh is golden-yellow to orange depending up on color pigments. Cross-section at lower bulb part features central hollow cavity containing mesh-like mucilaginous fibers interspersed with large, flat, elliptical seeds similar to that of Pepita (pumpkin seeds). The fruit's unique golden-yellow color comes from yellow-orange phenolic pigments in their skin and pulp.

Butternut squash seeds are eaten as nutritious snack food since they contain 35-40% oil and 30% protein. In Argentina, it is also used to feed livestock.

Health benefits of Butternut squash

  • Butternut squash composes of many vital poly-phenolic anti-oxidants and vitamins. As in other Cucurbitaceae members, butternut too has very low calories; 100 g provides just 45 calories. It contains no saturated fats or cholesterol; however, is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.
  • It has more vitamin A than that of in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the Cucurbitaceae family with the highest levels of vitamin-A, constituting about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucosa. It is also an essential vitamin for optimum eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protected against lung and oral cavity cancers.
  • Furthermore, butternut squash has plenty of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein . These compounds convert into vitamin A inside the body and deliver same protective functions of vitamin A on the body.
  • It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
  • It has similar mineral profile as that in pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
  • Butternut squash seeds are a good source of dietary fiber and mono-unsaturated fatty acids that benefit for heart health. In addition, they are rich in protein, minerals, and numerous health-benefiting vitamins. The seeds are an excellent source of health promoting amino acid, tryptophan. Tryptophan converts to health benefiting GABA neuro-chemical in the human brain.


Selection and storage

Being a winter-squash member, butternuts can be readily available in the USA markets from September until the middle of December. However, since many fruits arrive into USA from South American continent, they can be easily found all around the season.

Buy well-grown whole butternut squash instead of its sections. Look for mature product that features fine woody note on tapping, and heavy in hand. Its stem should be stout and firmly attached to the fruit.

Avoid those with wrinkled surface, spots, cuts, and bruises.

Once at home, well-ripen squash can be stored for many weeks in cool, humid-free, well-ventilated place at room temperature. However, cut sections should be placed inside the refrigerator where they keep well for few days.

Preparation and serving methods

Whenever possible, buy long neck butternut fruit as it contains more meat and fewer hollow cavities and seeds. Cut the stem end and slice the whole fruit into two equal halves. Remove central net-like structure and set aside seeds. Then cut into desired sizes. In general, wedges/small cubes are used in cooking preparations.

Almost all the parts of the butternut squash plant; fruit, leaves, flowers, and seeds are edible.

Here are some serving tips:

Being a member of pumpkin family, butternut squash has a pleasant nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads.
  • It found favorite in both savory as well as a sweet dishes. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking in order to get maximum nutrients.
  • In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer.
  • As in pumpkins, it can also be used in the preparations of casseroles, pies, pancakes, custard, ravioli, bread, muffins...etc.
  • Roasted and tossed butternut squash seeds can be used as snacks.
  • As in pumpkins and zucchini, squash flowers too can be stuffed with cheese or added in soups.

Safety profile

Butternut squash has no known reported cases of allergic reactions, and may be safely used in pregnancy and in nursing mothers. However, being a member of cucurbita, some fruits may carry cucurbitacin toxin. It is therefore, bitter tasting butternuts should be avoided in the cookings.
Source: Nutrition-and-You.com


Simple Roasted Butternut Squash
Ingredients

1 Butternut Squash* - peeled, seeded and cut into 1 inch cubes
2 Tbsp Olive Oil*
2 Cloves Garlic* - minced
Salt & Ground Black Pepper - to taste

Directions

  1. Preheat oven to 400 degrees F
  2. Toss butternut squash with olive oil and garlic in a large bowl.  Season with salt and black pepper.  Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25-30 minutes.
* These ingredients can be found at Harvest @ The Woodward




  
Listed on the National Register of Historic Places, the Woodward Opera House is situated in the heart of Mount Vernon's Central Business District. This national landmark invites you to step back in time to the mid-1800s and experience history! While viewing the Woodward, imagine what it must have been like to perform here. Take in the 19th century architecture, admire the original paintings still hanging on the walls, and if you listen closely and quietly, you may even hear a fiddle or banjo picking out a familiar tune.

Tours available during First Friday Events

Farm Field Days
Fox Hollow Farm

Every 2nd and 4th Sunday of the month
April through November
2:00-7:00 pm

Fox Hollow Farm
20060 Gilmore Road
Fredericktown, OH 43019
740-694-8528

On Farm Booth to purchase eggs or meat

Farmers on hand to answer questions and give guided tours of the fields, gardens, bee hives, herds of animals and talk about their practices

Trails, yards and fields open to explore and enjoy

Live demos of milking, egg collection, mushroom harvesting, draft horse work and more

On-farm prepared food, usually appetizers and snacks made with home grown goodies

Tons of baby animals in season

Lots of other events - check out their Facebook page for more information
Local Foods Initiative Classes
Harvest @ The Woodward

Harvest is pleased to announce that as part of our Local Foods Initiative that we will begin offering various classes to the public allowing you to learn more about your food and where it comes from.  Some classes may focus on helping you grow / produce / cook your own food, while others will focus on educating you on how the food that you purchase is grown / produced and brought to harvest.

Classes can be paid for by cash, check or credit card unless otherwise specified.

Class List:

Diabetic Class
Information:  Learn about healthy eating if you are diabetic, pre-diabetic or taking care of a diabetic family member / friend.  A healthy snack will be provided.
Cost of Class:  $10 prepaid
Date:  October 1, 2015 (Thursday)
Time:  6:30-8:00 pm
Location:  The Place @ The Woodward, 120 South Main, Mt. Vernon
Presented by:  Rebecca Metcalf, CNP, CDE 
         (Family Nurse Practitioner, Certified Diabetes Educator, Experienced Herbalist)
How to Register:  Register at Harvest @ The Woodward

Chicken Basics Class
Information:  Learning the basics of raising a flock of chickens.
Cost of Class:  $10 prepaid
Date:  October 3, 2015 (Saturday)
Time:  4:30-5:30 pm
Location:  The Place @ The Woodward, 120 South Main, Mt. Vernon
Presented by:  Veggies & Eggs by Dan
How to Register:  Register at Harvest @ The Woodward

Cooking With Fall & Winter Squash Class
Information:  Learning to cook Fall and Winter squash such as pumpkins, hubbard, butternut and more.
Cost of Class:  $10 prepaid
Date:  October 6, 2015 (Tuesday)
Time:  7:00-8:00 pm
Location:  The Place @ The Woodward, 120 South Main, Mt. Vernon
Presented by:  Bonnie Snyder of Our Garden
How to Register:  Register at Harvest @ The Woodward

Cooking Local Class
Information:  Learning to cook seasonally using local ingredients
Cost of Class:  $10 prepaid
Date:  November 14, 2015 (Saturday)
Time:  4:30-5:30 pm
Location:  The Place @ The Woodward, 120 South Main, Mt. Vernon
Presented by:  Fox Hollow Farm
How to Register:  Register at Harvest @ The Woodward



We appreciate all the enthusiasm and continued support that you - our customers - have given us at Harvest. If you have any requests, comments or suggestions, feel free to e-mail us at clevan@historicknoxohio.org  
or if you prefer, use our FEEDBACK FORM .  
Remember to include your name and email address in the Feedback Form if you want a response back!

Store Hours
Monday -Friday 10:00 am - 6:00 pm
Saturday 9:00 am - 4:00 pm
Sunday - Closed

Store Manager:  Clint A. LeVan
740-392-6142