August 12, 2015  *  Weekly Newsletter No. 85



Harvest will be open extended hours for the Dan Emmett Festival this week!
Thursday, Aug 13th 10:00 am - 8:00 pm
Friday, Aug 14th 10:00 am - 8:00 pm
Saturday, Aug 15th 9:00 am - 8:00 pm
Sunday, Aug 16th 12:00 pm -5:00 pm
We will be sampling select products throughout the Festival hours.      ~   Clint


"Popcorn for breakfast! Why not? It's a grain. It's like, like, grits,
but with high self-esteem."  ~ James Patterson, The Angel Experiment


 
  

You can also sign up by text!  Simply text LOCALFOODS to 22828
Featured Vendor / Producer:
Sarah Goslee Reed

Sarah Goslee Reed started playing the violin at age 9 and the guitar at age 13.  She has been singing and playing guitar since she learned her first song shortly after.  She has played the violin in the Knox County Symphony for almost 30 years and has been singing in this area for over 20 years.

Sarah is drawn to the outdoors and enjoys writing about things that she sees that give life meaning.  Being a microbiologist as well, Sarah can take a very small incident or story and write a song about it.  That training helps her focus on little things, as though she is looking at life through a microscope.  Her family and children have provided her with love and have endlessly enriched the musical stories that she tells.  Sarah says that she finds recording the songs adds another layer to the tapestry of the basic song.  A little violin, a touch of a mandolin and a gentle conga beat gives the song new life.  Performing the songs live is always a joy for her as they usually come out differently each time depending on who is playing along with her and who is in the audience.

Sarah has CDs with a selection of folk music for all ages.  Some feature collaboration with other well-known local musicians.  Several songs on her CD, Cowboy on the Highway, won second place and honorable mention in an East Coast songwriting contest.

"It is a well-known fact that when a group of people sing together, their hearts start beating in unison.  To me, that says it all - making music together can truly bring many different people together and might just lead to a more peaceful world."  ~  Sarah Goslee Reed

To hear her music, find out about her performance schedule and sign up to be on her mailing list visit Sarah's website .  Then be sure to stop into Harvest to pick up one of her CDs.


What's New in the Store?



Fennel Beet Krazy Kraut
Delicious! Red Cabbage and sweet Fennel bulb/pickled Beet flavor.
Red Cabbage, Daikon Radish, Turnip, Beet, Carrot, Fennel Bulb, 
Apple, Wakame Seaweed, Dulse Seaweed, Lemon Juice, 
Fennel seed powder, Allspice powder, Sea salt.

Available in pints only.



What can you find in Harvest right now?

Steaks

 

Stop into Harvest to pick up:

T-Bone Steaks

Porterhouse Steaks

Ribeye Steaks

Sirloin Steaks

Filet Mignon

Cube Steaks

Ham Steaks


 


Cowboy Ribeyes with Chaparral Salsa


Ingredients
  • 1 pound tomatoes, seeded and chopped
  • 1 small red onion, chopped (about 1/2 cup)
  • 1/4 cup snipped fresh parsley
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 - 2 serrano chile peppers, seeded and minced*
  • 1/4 teaspoon salt
  • 1/4 cup ancho chili powder
  • 2 tablespoons paprika
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 4 10 - 12 ounces beef ribeye steaks, cut 1-inch thick

Directions

For salsa:
1. In a medium mixing bowl combine tomatoes, onion, parsley, lime juice, 2 cloves garlic, serrano peppers, and 1/4 teaspoon salt. Cover and refrigerate 2 hours to allow flavors to blend.

For spice rub:
1. In a small mixing bowl, combine ancho chile powder, paprika, 6 cloves garlic, 1 teaspoon salt, and pepper. Stir in olive oil to make a paste that clings to meat.
2. Trim fat from meat. Coat both sides of steak with spice rub. Cover steaks and refrigerate for 1 hour.
3. For a charcoal grill, place meat on grill rack directly over medium coals. Grill, uncovered, until desired doneness, turning once halfway through grilling time. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as directed.) Allow meat to stand 10 minutes before serving. Sprinkle with parsley and serve with Chaparral Salsa.

Makes 8 servings.

  • Tip:  Line grill with a layer of foil for easier cleanup.


Note

  • Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


Product Review
Heirloom Tomatoes from Our Garden

Heirloom Tomatoes may sometimes look misshapen and ugly but my, oh my the heirloom tomatoes from Our Garden make up for their twisted looks in sun kissed flavor.  Whether you want to grab it and eat it like an apple, cut it up for a salad or slice it up for a "mater" sandwich as the hubby says, you certainly can't go wrong with these delicious Summer-time edibles. 

~ Editor

Get out and explore what's 
happening  around  Knox County:



August
13
4:00-5:30 pm
13
14
15
16

13
14
15
16
Dan Emmett
Flower Show
11:00am-8:00pm
Living Center
201 North Main Street
Mount Vernon, OH, 43050
14
15
16
16
18
20






  
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.

Ann's Raspberry Farm Tour
Sunday, August 16, 2015

1:00 pm to 4:00 pm

Ann's Raspberry Farm

6645 Blair Road, Fredericktown, Ohio 43019


Pre-registration strongly encouraged.

To register, contact Eric Pawlowski at (614) 421-2002

or eric@oeffa.org by August 10, 2015



The event will represent a collection of 15 growers and food producers and

an opportunity to showcase and sample products and engage with attendees.

Telling the story behind the food we grow and produce is often as essential

as the product itself.  In addition to showcasing and selling products, the event will include the following:


Cooking demonstration by Executive Chef Paul Higgings


Guided tour of high tunnel raspberry production and Brussels

sprouts fields by Alyssa Zearley, a Senior at OSU specializing in plant

health management and also an intern with us for the summer.


A discussion of farming/growing for value-added artisan products

and the USDA Value-Added Producer Grant by Ann Trudel


Appalachian string band music by Howard Sacks (Director of

Kenyon's Rural Life Center) and Friend of Old Time Music


Sampling of Ohio Wines from Eldchrist Winery (from Plain City,

Ohio)


Welcome and statement from Senator Sherrod Brown's representative

& State House Representative Margaret Ann Ruhl

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:

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