Mark your calendar:  Saturday, March 12th
Second Saturday Downtown Mt. Vernon
Harvest is excited to be offering live entertainment as well
as BBQ sauce samples, Mustard samples, and  Goat Milk Fudge samples!
"Good food, fresh water, and an occasional sweet and someone to care for. That's what everyone should have. A simplistic and unrealistic view I knew, but it soothed me."  ~ Maria V. Snyder
What's new in the store?

Secret Red Gravy Sauce
From Daveed's
Simply delicious!
Use it as a pasta sauce, for meatballs, as a stew base, eat it right out of the jar...
Stop into the store and try a sample, you'll be hooked.

Featured Vendor / Producer:   
Snowville Creamery
Snowville Creamery is an Ohio differentiated dairy processing company owned by Warren and Victoria Taylor. They strive for continuous improvement producing outstanding dairy products from grass-grazed, sustainable dairy farms. Snowville Creamery is part of an integrated food economy with dairy farmers, feed and forage producers, distributors, and retailers. Their farmers and their suppliers are paid fair and stable prices so they can bring continuous improvement to their own operations. Snowville Creamery joins dairy farmers to dairy consumers for the express benefit and pleasure of both.
What makes Snowville Dairy Products different?
Their milk comes from eleven different well-respected southeastern Ohio dairy farms. Each of these farms have a genetically diverse herd which include Brown Swiss, Guernsey, Friesian and Jersey cows. Since milk composition varies according to breed, Snowville's milk has a uniquely rich flavor. In addition, the cows are pasture grazed. When cows eat grass, they produce milk that is sweet and rich, and is particularly nutritious due to the essential fatty acids found in the milk from pasture-grazed animals such as Omega-3 and Conjugated Linoleic Acids.
Snowville believes milk is perfect when it comes from the cow so they process it as little as necessary. They do not homogenize so the cream naturally rises to the top. In addition, they pasteurize at the lowest legal temperature, resulting in dairy products that taste sweet, clean and delicious.
Try their products for yourself and find out why they say it is "Milk the Way it Used to Be".  Harvest currently offers Snowville's Heavy Cream, Half & Half, Yogurts and Creme Fraiche (sour cream).
Food Facts


For ages, cheese has been part and parcel of daily life in Europe, the Americas, Australia and nearly every country of the world that has a cold climate, except certain countries in the Indian Subcontinent and the Middle Eastern region. That being said, India and some of its neighboring countries have been using a slightly different form of cheese which is commonly known as "cottage cheese" or "paneer" for generations.

Unlike traditional cheese, cottage cheese is not fermented. Contrary to the popular belief of fresh edibles being more nutritious, fermented cheese is far more nutritious than its fresher counterpart.

Cheese is prepared from milk or milk products such as curd.  There are many varieties and flavors of cheese available all around the world.

Nutritional Value of Cheese
Cheese contain many nutrients, including vitamins such as vitamin C, B-6, B-12, A, D, E and vitamin K. Other vitamins such as thiamin, riboflavin, niacin are also found in different types of cheese. Intake of cheese also provides certain vital minerals such as calcium, sodium, zinc, phosphorus, potassium and iron to the human body.

Health Benefits of Cheese
The health benefits of cheese include the following:

Dental Care: Cheese has a very high calcium content, the first and foremost thing you need for strong teeth. Moreover, it is very low in lactose content. The older the cheese, the lower the lactose content. This also is beneficial for the teeth as any form of sugar (glucose, maltose or lactose) in food can harm the teeth.

Bone Health: Apart from having a very high calcium content, cheese is also rich in vitamin-B, which is very good for children, women (particularly when pregnant or lactating) and elderly people, for the formation and strengthening of bones and cartilage. The vitamin-B in cheese aids to the proper absorption and distribution of calcium.

Osteoporosis: Osteoporosis is mainly a deficiency disease which is caused due to a deficiency of calcium (non-absorption), resulting in a decrease in bone mineral density. This is particularly seen in women who have undergone menopause, elderly people and children who suffer from malnutrition. This can be treated with protein, calcium and a vitamin-rich diet. Calcium alone will not help much, because the problem is with its absorption and its utilization for bone formation. These three components are found in abundance in cheese. Therefore, cheese can be an ideal part of the diet of those suffering from osteoporosis.

Hypertension: Sodium and cholesterol are the two elements mainly considered harmful for hypertension and hypertensive people are advised to avoid them.  In this way, cheese should be viewed critically. The fat content of the cheese depends very much on the quality of the milk, whether it is full fat or full cream, low-fat or fat free. In general, high-fat cheeses are more popular, since they tend to taste better. But, keeping in view the public demand and health concerns, low-fat cheeses are also being introduced to the market. This means that you need to be choosy while picking cheese for your home and diet.
Don't forget the sodium content! Although the sodium content of cheese varies according to the amount of salt added to the milk prior to cheese formation, it is never low enough to be recommended for hypertensive people, as salt is an inevitable part of cheese. In general, cheese is not recommended for people suffering from hypertension (high blood pressure). Although low sodium and low fat cheese is helpful in reducing homocysteine, an agent which is often related with heart diseases, this fact still does not make it recommendable for hypertensive people. Another thing in cheese that can help hypertensive people is the vitamin-B content, if they do choose to eat it.

Weight Gain: Cheese is an excellent food for gaining weight. Cheese is full of proteins, fats, calcium, vitamins and minerals. You need protein for muscle formation and growth, fats for fat-based processes in the body, calcium for heavier and stronger bones and vitamins and minerals for improved metabolic function. You just need to eat a lot of them, do your exercise and sleep an adequate amount.

Other Benefits: Cheese contains conjugated linoleic acid and sphingolipids which help prevent cancer. It contains a lot of vitamin-B which develops in it during the fermentation process. Vitamin-B is very good for maintaining many functions in the body and also for protection against diseases like Beriberi. It also enhances blood formation, strengthens the liver, and facilitates the absorption of nutrients in the body.

How to select and store?
Different types of cheese are available in markets all over the world. Some varieties of cheese such as fresh cheese with no preservatives are to be used within a few days of purchase as they easily spoil. Store cheese in cool places or refrigerate them. Before eating or using cheese keep it at room temperatures for better flavor and texture.

(Lamb & Feta Stuffed Cabbage)

Serves 8 (Yields approx. 30 rolls)
Use only short-grain rice in the filling; long-grain rice takes too long to soften.

  • 1 large head green cabbage* (about 3 lb.), outer leaves discarded, cored
  • 1 lb. ground lamb*
  • 1 large yellow onion*, finely chopped
  • 1 large egg*
  • 4 oz. (1 cup) crumbled feta*
  • 1/2 cup short-grain rice, such as Arborio
  • 1/4 cup finely chopped fresh flat-leaf parsley*
  • 1 Tbs. finely chopped fresh oregano
  • 1 Tbs. fresh lemon juice
  • 1 tsp. ground cumin
  • 1/2 tsp. fennel seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil*
  • 1 15-oz. can crushed tomatoes (about 2 cups)
  • 1 cup lower-salt chicken broth
  • 1/3 cup ouzo or sambuca
Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until the entire cabbage is cooked, 15 to 20 minutes total. Let cool.
In a large bowl, use your hands to combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, 2 1/2 tsp salt an 1 tsp pepper.
With a paring knife, remove the hard ribs from the cabbage leaves. Cut the larger leaves in half lengthwise.
Coat the bottom of an 8- to 9-quart Dutch oven with the olive oil. Arrange several cabbage leaves on a work surface so they run lengthwise away from you. Working with one leaf, put about 1-1/2 Tbs. of the lamb mixture on the end closest to you. Fold the long sides in toward the lamb, and then roll away from you to enclose the meat. Put the roll in the pot, seam side down. Repeat with the remaining cabbage and filling, arranging the rolls in a snug single layer (if necessary, add a loosely packed second layer).
Combine the tomatoes, broth, and ouzo in a medium bowl and pour the mixture over the rolls. Bring to a boil over medium heat. Reduce to a gentle simmer, cover, and cook, shaking the pot occasionally so the rolls don't stick, until the rice in the filling is completely tender 60-90 minutes.

*These ingredients can be found at Harvest right now

2016 Sugar House Tours
Butcher Family Maple Products
Open House and Tours
March 5, 6, 12 and 13
10:00 am - 5:00 pm

Free tours, samples and demonstrations

New for 2016: Fresh maple cotton candy!

12360 Butcher Road, Mt. Vernon, Ohio 43050
Goat Banquet

Saturday, March 5, 2016 at 5:00 pm
Kenyon College's Pierce Hall Pub
201 College Park Ave
Gambier, OH  43022

Hosted by:
Knox County Goat Improvement Association

Limited Seating - RSVP for tickets to

Pay at the door $10 person for 12 years and up / $5 per child

Schedule of Events:

5:00-5:30 pm   -   
Registration, Beverages and Fellowships of Goat Owners and Enthusiasts

5:30 pm   -   
Welcome and Dinner is Served
Assorted Beverages - Coffee, Lemonade, Ice Tea and Water
Mixed Greens and Goat Feta Cheese with Raspberry Vinaigrette with Rolls
Goat Meat Chili and Mediterranean Goat Meatballs
Crackers with Goat Cheese
Assorted Desserts

6:00 pm   -   
Goat Ambassador and Goat Service Award presentations

6:15 pm   -   2016 Guest Speaker - Tony Nye
Tony will share with the group about "What Consumers want...local, organic and natural goat products" and will specialize on "How to serve the niche goat meat markets".
Tony Nye is the state coordinator for the Ohio State University Extension Small Farm Program and has been an OSU Extension Educator for agriculture and natural resources for 28 years.  Tony and his family also own and operate a small livestock farm in Washington Court House, Ohio, raising purebred swine and meat goats.

6:45 pm   -   Fresh Local, Natural Goat Products for Sale
Goat Milk Fudge   -   Ground Goat Meat   -   Goat Milk Cheese   -   Goat Milk Lotion   -   Goat Milk Soap   -   Angora Goat Yarn

Email or call Mo Helser at 740-507-5513
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.

Tours of the Woodward Opera House are available during the Dan Emmett Music & Arts Festival, First Fridays events, and Mount Vernon's Christmas Walk. Special group tours may be arranged by calling 1-800-837-5282 or (740) 392-6102. For current information on the project or to contact us, visit our website,


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. We've also had classes about health and nutrition.

We are looking for people who would like to host classes! If there is a subject that you are passionate about and you'd like to share your knowledge, please contact us and let us know! Classes do not necessarily have to be food related, if you have an idea please do contact us.

Classes can be paid for by cash, check or credit card unless otherwise specified.

Upcoming Class List:

Class: Cooking Chicken - Taking the bird from roasted to broth
Information:  Our host Katie Reed will demonstrate how to take a whole chicken and prepare it for roasting. She will then demonstrate how to best remove the meat to then make a delicious chicken salad. Once the bird has been plucked of meat you don't want to throw away the carcass, Katie will show you how to turn it into a savory broth / stock!
Cost of Class:  $15
Date:  March 26, 2016 (Saturday)
Time: 5:00 - 7:00 pm
Location:  The Place @ The Woodward, 120 S. Main St., Mt. Vernon, OH 43050
Presented by:  Katie Reed
How to Register:  Stop into Harvest @ The Woodward!

Historical Marker for the Knox County Infirmary 
Learn more about how you can make the purchase of a historical marker for the Knox County Infirmary happen.
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