As a reminder Harvest will be closed Friday, January 1, 2016
We will reopen at 9:00 am on Saturday, January 2nd for your shopping convenience.
Have a safe and happy New Year's!

All good things must come to an is with regret that we must say that egg nog season is over.  There will be no more Hartzler egg nog deliveries until the end of 2016.
"The food you eat can be either the safest and most powerful form of medicine 
or the slowest form of poison."  ~ Ann Wigmore
What's new in the store?

Flavored Salts
From Honaker Farm
Rosemary Citrus Salt - perfect for fish, chicken and vegetables
Caliente Finishing Salt - for when you want to finish with a little bit of heat, delicious on eggs
Java Salt - oh so good for flavoring red meats and pork
Spanish Steak Salt - season before cooking or use as a finishing salt, delicious
Spicy Maple Salt - the possibilities are are endless
*Samples available of every type, ask to try before you buy!*
Featured Vendor / Producer:   
Bojacal Farms
You could say that this little poultry farm started out of curiosity and an observation.  Mike Letts had just started a new adventure with a friend of more than twenty years, who had started his own tree service.  In traveling to different homes all over central Ohio, Mike had noticed a staggering amount of backyard chicken coops either at the home they were at or one of their neighbors.  He remembered that in his childhood, his Grandfather raised chickens and the kids would help collect the eggs.  Finally Mike's curiosity got the better of him and he set out to become a backyard poultry rancher as well.

But he saw no real profit for himself and his family by producing chicken eggs, seeing as so many others were already doing it and the family didn't consume many eggs on a weekly basis.  Then he hit on the idea of duck eggs.  These he hadn't seen for sale and ducks had always made him chuckle whenever he saw one.

Now which ducks to settle on to raise?  There seemed to be an endless choice of breeds to choose from.  Mike came upon an internet article that praised the breed, Orpington Buff Duck, for it's dual purpose of both eggs and meat.  Perfect, Mike thought, if he can't sell the eggs he can always eat the ducks!

But their home sits in the woods, so he wondered how many predators they might attract.  After much thought he and his wife decided to start small and in 2012 constructed a pen behind the barn next to their dogs' fenced in yard.  Mike then ordered 4 male ducks as a test to see if they were going to attract predators and began learning all he could about ducks.  When the males were roughly a year old and they had not had any incidents with predators it was time to get hens and see if they could produce some eggs.  As the hens were being kept separate until they were old enough to be outside, Mike culled off three of the males and kept the biggest male as their Drake.

They then introduced their four young hens to the Drake in the Spring of 2013 and waited...and waited...and waited...but no eggs were to come.  More research revealed that with the duck pen so close to their dogs' enclosure the hens didn't feel safe enough and were never going to produce eggs, so it was time to move them.

In May 2014, Mike set about preparing a place on the back 1/2 acre of their property to be the duck's permanent home.  With the help of friends and family, Mike managed to dig a small pond, put up fencing around it and move the coop.  A lot of work but by the first part of August it was all ready to move in the ducks.

The property Mike inherited from his parents, Robert and Jackie Letts, after they had both lost their battles with cancer.  His oldest brother, Allen, was also fighting cancer but would check with Mike weekly to see if he had gotten any eggs yet because he loved them and couldn't wait to try Mike's.  Unfortunately Allen too lost his battle with cancer before the ducks produced their first eggs by only a couple of days.  Mike tells everyone that the reason the hens started laying is because Allen put in a good work with the Great Spirits.  Mike has since added eight more hens that lay around five dozen eggs per week.  To honor the family that they loved and lost Mike used the names - Bob, Jackie and Allen, shortened to BOJACAL, as his farm name as a way to honor them.
Food Facts


Most people love duck for its unmistakable delectable taste however they don't realize the nutritional benefits are also excellent . Duck is very high in protein and minerals such as selenium, phosphorous, zinc, iron copper and sodium. Vitamins, riboflavin, niacin, thiamine, pantothenic acid, vitamin B6 and B12 are in abundance. The meat itself with fat removed is lower in fat than chicken meat. It has a high content of fats directly under the skin and is healthy in moderation as it contains good fats as well as saturated fat. Over half the total fat  content is monounsaturated and polyunsaturated fats. It is thought to be better than the fat of butter or beef as the fat solidifies at a much lower temperature. It behaves more like olive oil. Some benefits of the components above are:

Antioxidant Selenium helps to protect cells from free radicals. These compounds increase the risk of heart disease and cancer. A serving of 100 grams of duck provides about 43 percent of the daily requirement for selenium

Helps  Anemia Vitamin B12 assists in prevention, phosphorous assists in converting food into energy and Iron assists the formation of hemoglobin in red blood cells

Immune system is assisted by Zinc and selenium, due to its antioxidant properties in turn improves immunity

Overall Physical and Mental Health is assisted by Copper. Our bodies need copper; it is an essential trace mineral that is vitally important for both physical and mental health

Bone Health improves mineral density and decrease bone turnover assisting issues such as osteoporosis

Aids Metabolism Vitamin B helps to metabolize fatty acids and amino acids. Omega-6 which is an polyunsaturated fatty acid that helps to regulate the metabolism by communicating to the body to burn fat not store it
High Protein levels assist with satiety (feeling full for longer) I would recommend just eating the duck meat as with chicken if you are trying to lose weight which is still super tasty

Healthy skin and Hair because of the Riboflavin giving us 28 percent of our daily needs in 100 gm Niacin is also responsible for good skin. Omega 3 and 6 in the fat is also an excellent support to skin and hair promoting growth
Rosecea and Eczema are also assisted with omega 6


Master stock Is a Chinese word which refers to a stock which is repeatedly reused to poach and braise the meat. It has its origins Chinese Cuisine and is typically used in Cantonese and Fujian cuisines

Roasting at a reasonably high temperature after pricking the skin with a fork to penetrate the fat, not the meat of the skin and continuously basting with the fat in the bottom of the pan during cooking to keep it moist

Confit  is pronounced 'confee'. It is quite possibly the single most abused word in the culinary dictionary. Confit is the name given to a meat which has been cooked in its own fat and then covered and preserved in the same fat to prevent it from spoiling

Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. This is suitable for the breast meat, a recommend scoring the skin, seasoning and grilling the skin side first until most of the fat has rendered out of the skin before turning it over for a pink moist, crisp, non fatty result

Pot roasted for a long and slow this is a very beneficial cookery method for older or free range birds where there is less fat and tougher but very flavorsome meat, it's great to flake the meat through a sauce and serve with pasta or a risotto

Source:  WomansHealthyChef


Slow Roast Duck

Serves 6 to 8

  • 1 duck*, about 5 pounds
  • Kosher salt**
  1. Heat the oven to 250 degrees F. Remove the giblets from the cavity of the duck and rinse the bird inside and out with cold water. Dry the duck thoroughly with paper towels, including inside the cavity. Salt the cavity well.
  2. Using a sharp carving fork, pierce the skin of the duck, working at an angle so you don't cut into the meat, all over. (You want to pierce it at least thirty or forty times, all over the entire bird.) Salt the skin liberally, and place the duck, breast side down, in a roasting pan. Tuck the wings behind the neck and put it in the oven.
  3. Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. After 2 hours, flip the duck onto its back, piercing the fat over the breast well. After about 3 hours, the duck should start to look crisp and lightly browned. At this point, turn the heat up 350 degrees F and continue to cook for another 30 minutes or so, until dark brown and very crisp. (Alternatively, you can cut the duck into pieces, arrange the pieces on a rimmed baking sheet and return them to the oven to crisp that way.) Let the duck cool for 5 to 10 minutes before carving and serving.

*These ingredients can be found at Harvest right now
**Flavored Salts are available at Harvest that would go well with this recipe

Upcoming Events

New Year's Eve

January 2016
New Year's Day (Harvest is Closed)

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.

Knox County History
Licking County - Links

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:

Cost of Class:  $
Presented by:  
How to Register:  

You can still purchase Cat's Meow Village Keepsakes 
of the Knox County Infirmary

Local Historian Aubrey Brown began selling Cat's Meow Village Keepsakes of the Knox County Infirmary during this year's Christmas Walk as a fundraiser to purchase an Ohio Historical Marker to commemorate the poorhouse.  If you couldn't make it downtown to get yours during the Christmas Walk, you can still get one.  If you simply want to help make the Historical Marker a reality, every dollar is a dollar, and is appreciated.   Learn more...
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