"Chestnuts roasting on an open fire..."  Stop into the store and pick up a bag of 
chestnuts and start (or continue) a tradition of roasting your own!
"Good bread is the most fundamentally satisfying of all foods; 
and good bread with fresh butter, the greatest of feasts."  ~ James Beard
Featured Vendor / Producer:   Tricia's Sweets
Tricia was born and raised in Ohio and began baking with her grandmother when she was in her teens. Her grandmother was her earliest baking influence - and they bonded through baking. By the time Tricia began baking with her grandmother, her grandmother had been baking and making chocolates for decades and shared this knowledge with Tricia.

In 2010 while earning her Associates in Digital Media Design she enrolled in a cake decorating class at Michael's. During these classes Tricia realized that she wanted to explore possibly making and selling custom cakes. That idea is what has developed into Tricia's Sweets.

Tricia has always enjoyed design and baking and Tricia's Sweets has allowed her to marry her love of design with sweets. She specializes in custom and specialty cakes and cupcakes. However, as the name indicates she makes far more than just cakes. Everything from cake - her top secret carrot cake is a fan favorite - to bars and brownies, to her inventive stuffed cookies and even cookie bouquets.  These items are available in individual form in the store. Please ask about custom orders, such as birthday or holiday cakes, etc.
What's new in the store?

Kombucha Tea
From Personal Wellness Integrity, Ltd
Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. It's created by a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.

What can you find in Harvest right now?

Whole Guinea Fowl

Guinea Fowl is a poultry originating in Africa and taken to Europe in the 1500's, eventually making it's way to the United States.

Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavor somewhere between chicken and pheasant.   Guinea meat is darker and richer tasting than chicken, and it contains less fat and fewer calories. Guineas are also smaller-boned than chickens, but have heavier breasts, making them meatier than they look.   One bird will serve two people.

Succulent young guinea may be broiled, roasted, or fried.   A traditional way to roast a hen is to wrap it in a blanket of bacon and roast it uncovered at 350°F for about 45 minutes until the meat is tender. To brown the skin, remove the bacon toward the end of the cooking period.   Because guinea fowl is naturally drier than chicken it is particularly important not to overcook.

You can substitute guinea fowl for just about any chicken recipe. The flavor is similar to that of chicken but it has a hint of gaminess, which means it goes well with flavors such as chestnuts, apples, herbs, bacon, cider or brandy. When roasting, the bird needs to be basted at intervals with butter, or covered with pork or bacon fat to keep the meat tender and moist. Casseroling is a perfect cooking method for guinea fowl because slow cooking the meat in liquid ensures it is sweet and tender with a flavorful sauce.

Thaw frozen guinea fowl in the fridge and use within two days. Never refreeze defrosted guinea fowl.
Pot Roasted Guinea Fowl with Confit Onion

< 30 mins preparation time     |       30-60 mins cooking time      |      Serves 2
From Chef Paul Merrett

  • 2 guinea fowl* legs and breasts (separated into thigh and drumstick)
  • ½ leek*, chopped
  • 1 carrot, chopped
  • 2 sticks celery, chopped
  • ½ garlic* clove
  • 1 branch thyme*
  • 4 tbsp white wine
  • 1 onion*
  • chicken stock
  • 200g / 7oz frozen or fresh green peas
  • handful of chervil
  • handful of tarragon
  • salt and freshly ground pepper
  • 1 tsp butter*
Preparation method
  1. Brown the leg and breast in a hot pan with a little olive oil.
  2. Soften the leeks, carrot and celery in a saucepan with the thyme and garlic and a little olive oil.
  3. Transfer the guinea fowl to the saucepan and pour over the white wine.
  4. Place the saucepan in the oven and cook for about 15 minutes at 160C / 325F / Gas 3.
  5. Halve the onion and fry slightly in some butter until lightly browned.
  6. Add a little chicken stock to the pan and cover with foil, roast in the oven for about 20 minutes at 180C / 350F / Gas 4.
  7. To make the purée: on a low heat cover the peas with some chicken stock and add 1 tsp butter, the tarragon, chervil and a little salt and pepper. Bring to the boil and then blitz (blend) with a hand blender.
  8. When the onion is cooked remove the centre and fill with the purée. Serve with the guinea fowl.

*These items can be found at Harvest

For more Guinea Fowl recipes, click here
Upcoming Events

"The Mystery of Agatha Christie"

Pheasantview Family Farm
12:00 - 5:00 pm

Get out and explore what's happening around Knox County

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.

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.

Upcoming Class List:

Making Ricotta Goat Cheese Class
Information:  Learn how to make ricotta cheese from fresh goat's milk
Cost of Class:  $10 prepaid
Date:  November 23, 2015 (Monday)
Time:  6:30-7:30 pm
Location:  The Place @ The Woodward, 120 South Main, Mt. Vernon
Presented by:  Amy of Dutch Creek Goat Farm
How to Register:  Register at Harvest @ The Woodward
Clint A. LeVan, Store Manager | Harvest @ The Woodward 

Store Hours:  Mon-Fri 10:00 am - 6:00 pm
Sat 9:00 am - 4:00 pm
Sun - Closed

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

Looking for a previous newsletter for an article or recipe?   Click Here