Don't forget to stop by this holiday season and let us put together the perfect gift basket or box for the perfect person in your life.  All you have to do is let us know what products that you want in them.
"You, as a food buyer, have the distinct privilege of proactively participating 
in shaping the world your children will inherit."  ~ Joel Salatin
Featured Vendor / Producer:   Ed's BBQ Sauce
Goose Pond Foods, LLC
They say that "Necessity is the Mother of Invention".  Well, sometimes boredom gets you trying new things too!

After taking early retirement, Ed Helvey was floating around figuring out what the next chapter of his life may be. After being bored by cable news, he started watching the cooking channels. That led to trying new foods, techniques, and recipes. The next thing you know, he was smoking meats and making BBQ.

Once Ed started playing around with sauce recipes, he decided that he wanted to make a tasty, high-quality sauce from the best ingredients that he could find. Those attempts evolved into Ed's BBQ Sauce. It has no artificial smoke flavors and no added salt. As a good friend said to him, "This is the sauce I have been looking for".

Ed's sauce is sweet, but not candy. It has a peppery kick, but it is not thermo-nuclear. It is the fine balance of sweet, heat, and full-bodied flavor.

Ed's sauce is proudly produced at Sun Apple Kitchens, a division of ARC Industries, Inc.
Egg Nog Deliveries Start Nov. 5th!
Don't miss out!

If you want to guarantee your egg nog purchase, you need to contact the store (phone, email or in person) at least one week prior to when you want it.  Deliveries for Hartzler Dairy are made to the store on Thursdays.  Those customers who request a "hold" for egg nog will have product put aside for them and should ask for it.  All other customer's purchases will be subject to availability.  The egg nog season is short and fleeting - don't let it pass you by.  If you've not tried Hartzler Family Dairy's egg nog, then you don't know what you're missing!

What's new in the store?

Whole Wheat Noodles
From Winnie's Wonders
Simple and without complication, these whole wheat egg noodles have only three ingredients - whole wheat flour, eggs and salt.  Available in a one pound bag.

What can you find in Harvest right now?

Pork Jowl Bacon

Pork jowl (alternately called jowl bacon or, especially in the Southern United States, hog jowl ) is cured and smoked cheeks of pork. Hog jowl is a staple of soul food, but is also used outside the United States; the Italian variant is called guanciale.

Jowl bacon can be fried and eaten as a main course, similar to streaky bacon, such as in a traditional full English breakfast. Often, it is used as a seasoning for beans, black-eyed peas or with cooked with leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal. A Southern US tradition of eating black-eyed peas and greens with either pork jowls or fatback on New Year's Day to ensure prosperity throughout the new year goes back hundreds of years.

Jowl meat may also be chopped and used as a garnish, similar to bacon bits, or served in sandwich form.

Pork jowl can be used as a binding ingredient in pork liver sausages such as liverwurst and braunschweiger.

Because pork jowl is cured, like many other cuts of pork, it has been a traditional wintertime food as it is able to be stored for long periods of time without refrigeration.

Source: Wikipedia
Hog Jowl and Black Eyed Peas


1/2 lb hog jowl*, chopped (may substitute bacon or ham if desired)
2 Tbsp bacon grease or oil
1 lb dry black eyed peas
1 onion*, chopped
salt and pepper to taste


Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.

In a large dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover.

Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas covered, but not to make soup. This should be more of a thick stew consistency. Stir to prevent sticking on bottom. If it starts sticking, lower heat.

Uncover, stir in chopped onion, and continue to simmer about 30 minutes, stirring frequently, until onion is soft. Add salt and pepper to taste. You may not need much salt because hog jowl tends to be salty. But be sure to make it peppery.

*These ingredients can be found at Harvest

Trick or Treat @ Harvest

Stop into Harvest during business hours on Saturday, October 31st with your kids (in costume) to receive a treat!

Saturday business hours are 9:00 am - 4:00 pm

We can't wait to see all the little ghouls, goblins, witches and princesses (and everything else)!

Upcoming Events

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
Ohio Historical Marker Fundraiser
To Commemorate The Poorhouse

November 29, 2015 during the Christmas Walk, Aubrey Brown will be inside Harvest selling Cat's Meow Village Keepsakes of the Knox County Infirmary as a fundraiser to purchase an Ohio Historical Marker to commemorate the poorhouse.

Read about the poorhouse...
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

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