August 26, 2015  *  Weekly Newsletter No. 87



We've added some new classes, be sure to check our class list below.  Stop into the store to sign up!      ~   Clint


"Part of the secret of success in life is to eat what you like and let the food fight it out inside."  ~  Mark Twain

 
  

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

Featured Vendor / Producer:
Turkeyfoot Creek Creamery

Turkeyfoot Creek Creamery derived it's name from the picturesque creeks and fields surrounding the habitat of the farm's goats.  

They have about 50 milking goats and growing, all of which produce about 50 gallons a day of the delicious milk that goes into their hand-crafted artisan cheeses.  The goats are housed in a historic barn adjacent to their newly built cheese making facility which contains top of the line equipment and their extensive cheese cave.

They raise Saanen, Lamancha, and Alpine milking goats and make cheese from their milk on the farm.  Through this they are able to oversee every aspect of the superb taste of their cheeses.  The herd is milked twice a day, at 7:00am and 7:00pm.  The kids (infant goats) graze on their 5 acre pasture and the mature females are given the proper amount of nutrients to sustain their butter fat, making an excellent pound of cheese per goat each day!

Turkeyfoot Creek Creamery is family owned and has been effectively managing various livestock for over 20 years.  
They make their fresh, ripened, and aged goat cheeses by hand, right where they live, using only the milk of their own herd. This is a way of life in which the land, the animals, and the cheese manage them. Fortune has given them a sense of who they are in relation to a place and the wildness around them, respect for the animals that demand and give them so much, and for the exacting craft of cheesemaking.

Their artisan cheeses are produced in their state-of-the-art, certified facility in Wauseon, Ohio. They pride themselves in being aware of their "foot print" on the environment, and always embrace sustainable practices ...on the farm, for their goats, for their business and for their employees.

At Turkeyfoot Creek Creamery, they take pride in knowing that every drop of milk that goes into their cheese is derived from the natural forages that their goats enjoy on the farm.  Their cheeses are farm fresh products that are hormone free and preservative free!


What's New in the Store?



Acorn Squash
The season has begun! From Our Garden






What can you find in Harvest right now?

Eggplant

Eggplant (Brinjal) nutrition facts

Eggplant or Brinjal , is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Botanically, aubergine belongs to Solanaceae family and named as Solanum melongena . This perennial plant is native to Indian subcontinent and now grown in many tropical and semitropical regions.

Several varieties of aubergines grown all around the world. They vary greatly in size, shape, and color depending upon the cultivar type. Generally, aubergines fall into two broad categories, either oval shaped, or thin and elongated.

The plant reaches about 3-4 feet tall in quick time and bears many bright fruits. Each fruit has smooth, glossy skin.

Internally, it features off-white color pulp with numerous centrally arranged small, soft seeds. Fruits are generally harvested when they reach maturity but just short of full stage ripeness.


Health benefits of Eggplant (aubergine)

  • Eggplant is very low in calories and fats but rich in soluble fiber content. 100 g provides just 24 calories but contributes about 9% of RDA (recommended daily allowance) of fiber.
  • Research studies conducted at the Institute of Biology of São Paulo State University; Brazil suggested that eggplant is effective to control high blood cholesterol.
  • The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phytochemicals called anthocyanins. Scientific studies have shown that these antioxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
  • Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of aubergines is 993 µmol TE/100 g. At value 15; they are one of the low glycemic index (GI) vegetables.
  • It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
  • Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte that helps counter pressing (hypertension) effects of sodium.

Source: Nutrition-and-You.com


Ratatouille

Ingredients

  • 2 tablespoons olive oil*
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley*
  • 1 eggplant, cut into 1/2 inch cubes*
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced*
  • 1 large onion, sliced into rings*
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced*
  • 2 large tomatoes, chopped*

Directions

  • Prep   15 m
  • Cook   45 m
  • Ready In   1 h
  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.

*These items can be found in the store at Harvest


  
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.

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:

Gardening Class - Level 1
Information:  Learning how to use the land you have to create a garden
Cost of Class:  $10 prepaid
Date:  September 8, 2015 (Tuesday)
Time:  6:30-7:30 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

Gardening Class - Level 2
Information:  Learning how to use the land you have to create a garden
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 Local Class
Information:  Learning to cook 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