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March 22, 2017 * Newsletter # 169
“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” – Julia Child
 
David Kelly of Fox Hollow Garden is a second-year farmer and hummus maker.  He rents land (as well as takes his business name) from his friends at Fox Hollow Farm. David grows sustainable vegetables and herbs without any chemicals or pesticides throughout the season and produces freshly-made hummus each week.

After working on farms throughout Europe and the east coast, he decided to focus on quality vegetables instead of quantity because taste and nutrition are severely lacking in grocery-store produce. So for the garden this year, he'll be growing a lot of salacious salad greens and tender heads of lettuce, at least 10 different heirloom tomatoes, various peppers, and many other unique vegetables.

For the hummus, David tries to source ingredients as ethically and sustainably as possible, from either local, organic, or non-GMO sources, in addition to some ingredients that he grows in the garden. These are freshly-soaked chickpeas blended with high-quality roasted tahini, Fox Hollow garlic, fresh-pressed 
lemon juice, water, extra virgin olive oil, black pepper, and salt with no added preservatives. The hummus is gluten-free, dairy-free, and vegan.  It's made thick and fresh the way hummus was intended. Try some, and you'll know the difference in taste and texture between Fox Hollow Garden's and the watered-down grocery store varieties.
 
What's New In Milk Products
Buckeye Country Creamery
  • NEW PRODUCT - Buttermilk - available in pints and half gallons
  • New LOWER PRICE - Whole Milk - $5.25 gallons and $3.00 half gallons
  • New LOWER PRICE - Flavored Milk - $5.75 gallons
Paint Valley Farms
  • Goat Milk NOW AVAILABLE in half gallons!
Hartzler Family Dairy
  • Milk is now NON-GMO Project verified
Weekly Recipe #169
 
Pickle Juice Bread

Source:  No Thyme To Waste
Makes:  2 Loaves 
Knead Time: 5 minutes (total)
Rest/ Rise Time: 2 hours, 15 minutes (total)
Bake Time:  40-45 minutes (total)
Supplies: no special supplies needed

Ingredients

1 1/2 cups     toasted rye flour (400 F in the oven for 15 mins will do the trick)

2 cups            bread flour

3/4 tsp           fine sea salt

1 1/2 cups    pickle juice* and room temperature

1/2 tsp          dry yeast

a small amount of warm water to dissolve yeast

2 sprigs         fresh dill

olive oil

 
Directions

Mix together your dry ingredients, set aside.

Dissolve your yeast in water.

Add pickle juice to dry ingredients, knead with hands until half combined, then add dissolved yeast mixture and continue kneading for 2 mins until dough is holding together. (It will be rustic looking, not smooth!) At this point set the dough aside, covered, for 15 mins.

After it’s rested 15 mins, remove it from the bowl onto an oiled counter top, oil your hands, and knead the dough lightly until it’s smooth and slightly elastic. Again, this is a very sticky dough, do not attempt to use flour to knead with, as it will absorb the flour and change the dough completely. Oil will do the trick just fine.

Allow to rest another 15 mins, then remove and knead once again for 30 seconds, and allow to sit aside for an entire hour. (Oiled and draped with a piece of plastic wrap, of course.)

After an hour of bench resting, divide the dough into two portions, and with a little more oil; gently roll into two boules/balls. Set aside at room temp, yet again, for another 45 mins to an hour, or until the boules have doubled in size.  At this point- place in the center of the oven and bake for about 20-25 mins before rotating the tray. Bake another 20 mins approx, or until the loaves are golden in color and sound hollow when tapped on their bottoms with your fingers <— this is the ‘method’ for testing the doneness of your bread! Never fails.

Find more pickle juice recipes here.

Note:  This recipe can be made with a different flour other than rye.

Weekly Recipe

*Indicates an ingredient that can be found right now at Harvest

 
 
 
 
The sidewalk in front of 107 and 109 South Main Street is closed for ongoing construction on The Woodward.

Harvest will remain open during this time.  
Construction will not affect our hours of operation or our ability to serve our customers.
 
Street Closure Notice
We have been informed that South Main Street will be closed between Vine Street and Gambier Street intermittently to allow for needed construction of downtown businesses.  This street closure will not affect your ability to access Harvest.  Harvest will remain open during construction.  If you need assistance getting your groceries to your car, please call ahead and we can tell you the best time to come so that we can have someone available to help with those needs.  We apologize for any inconvenience that this may cause.
 
Food Facts:    Healthy cooking: Ingredient substitutions and smart food swaps

(BPT) - Creamy sauces, cookies, casseroles and cakes — as temperatures drop, it's natural to crave favorite comfort foods. However, it's easy to overindulge on rich dishes and decadent desserts, especially if you're hosting a gathering of friends and family. How can you enjoy amazing foods while bumping up the health quotient?

"Remember, when you're cooking or baking, you're in control. With a few smart ingredient substitutions and food swaps, you and your guests can enjoy favorite dishes and get more vitamins and nutrients," says Lyssie Lakatos.

Lyssie Lakatos and Tammy Lakatos Shames, both registered dietitians, are known as the “The Nutrition Twins." Together, they share their favorite strategies for cooking healthier, including clever ingredient swaps you won't even detect in the finished dish.

Sour cream: Swap full-fat sour cream for plain Greek yogurt in recipes, dips, sauces and garnishes. Plain Greek yogurt tastes surprisingly similar to sour cream but offers higher levels of protein.

Butter in cooking: Cooking smart means choosing healthier fats and using them in moderation. Instead of butter, try olive oil. While 1 tablespoon of butter has about 7 grams of saturated fat, olive oil only has 2 grams of saturated fat.

Butter in baking: Oil can cause baked goods to get soggy, so a better butter alternative is applesauce or pumpkin puree for half of the called-for amount. The addition of applesauce or pumpkin puree reduces the fat content while keeping baked goods moist and delicious.

Bacon: Bacon adds flavor to any dish, but a ton of fat. To get the flavor-boost of bacon without the excess fat, try using Canadian bacon, lean prosciutto or turkey bacon. Whether beside scrambled eggs for breakfast or crumbled into a casserole, these tasty alternatives will satisfy.

Salt: Use less salt and add herbs to recipes to get succulent flavor. Whether fresh or dried, herbs satisfy the palate and add beauty of any dish. Have fun mixing and matching herbs to customize a recipe perfectly to your taste.

Sugar: All those amazing glazes and desserts require sugar, but you need not rely solely on refined white sugar. For baked goods, lessen sugar and add vanilla or cinnamon to intensify sweetness. For glazes, try alternatives like maple syrup or fruit purees.

Breading: Classic comfort foods often require breading. For a healthy alternative to traditional white bread crumbs, try whole-grain bread crumbs, rolled oats or crushed bran cereal (or a mixture of them all.)

Flour: Rather than using entirely all-purpose refined white flour for recipes, try swapping half of the amount with whole-wheat flour. You'll still get the desired consistency out of baked goods, but you'll be eating more whole grains.

Lettuce: Iceberg lettuce is a popular option for salads and recipes, but to get more important vitamins (and more flavor), use arugula, collard greens, spinach, kale or watercress instead. Insider tip: try buying a bag of mixed greens to enjoy a variety of nutrient-dense alternatives.

 
Local Events Calendar

Upcoming Events:
   
March
22  The Successful Interview class
22  Life Decisions:  Hospice of Morrow County
23  Celebrity Omelet & Pancake Dinner
25  Departure playing live at Flappers
25  Cornhole Tournament (Fredericktown)
25  Six Miles To Nellie playing live at Winesteins
25  Morrow County Farm Bureau Farmer's Share Breakfast
26  Tribute Quartet Concert
31  Last day to order a goat leg for Easter!
April
5  Basic Computer class
5  Computer Job Searching class
8  Ohio Made Market: Spring Fling


Recurring Events:

**Second Monday Every Month 4:00 pm 
- Sewing With Lisa at The Public Library of Mt. Vernon & Knox County

**Every Thursday Evening 5:00 - 8:00 pm
- McBingo at McDonald’s 535 W. Marion Rd, Mt. Gilead - FREE Bingo with food prizes

**Every Friday 10:00 - 11:00 am
- Yoga Fridays at The Public Library of Mt. Vernon & Knox County

**Every Friday 2:00 - 3:00 pm
- ZUMBA at The Public Library of Mt. Vernon & Knox County


Find more great things to do here:  
Knox County History  ~  Knox County - Quick Links  ~  
Morrow County - Quick Links  ~  Licking County - Links


Have an event that you want to be added to the calendar?
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Do you need a hot meal?  Live in the Mt. Vernon area?  These community churches provide hot meals free of charge 7 days a week.

Monday: First Presbyterian Church, 102 North Gay Street. On the last Monday of each month, FPC's Awaken Youth Ministry will enjoy fellowship as they dine and provide entertainment during the meal.

Tuesday: First Congregational United Church of Christ (in partnership with St. Vincent Catholic Church), 200 North Main Street

Wednesday: First Church of the Nazarene, 807 Coshocton Avenue

Thursday: Salvation Army, 206 E Ohio Ave

Friday: Gay Street United Methodist Church, 18 North Gay Street

Saturday: Seventh Day Adventist (City) Church, 425 South Edgewood Road

Sunday: St. Paul’s Episcopal Church, 100 East High Street

All evening meals served 5:30 to 6:30 p.m., except Sundays 5-6 p.m.‚Äč
 

Local Foods Initiative Classes

YOU can host a class or seminar sponsored by Harvest, This email address is being protected from spambots. You need JavaScript enabled to view it. for more details! Classes / seminars do not have to be food related.  

No Classes Currently Scheduled
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Store Hours:
Monday - Friday:  10:00 am - 6:00 pm  |  Saturday:  9:00 am - 4:00 pm  |  Sunday:  Closed
Extended hours during First Fridays, Dan Emmett Festival & Christmas Walk
Closed National Holidays


*www.Harvest.TheWoodward.org*  *Clint A. LeVan, store manager*
Copyright © *2017* *Harvest @ The Woodward*, All rights reserved.
*Shop Local ~ Eat Local* *Woodward Local Food Initiative*
Our mailing address is:
*105 South Main St, Mt. Vernon, OH 43050* *740-392-6142*

Contact Us

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Mount Vernon, Ohio 43050
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