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We have several new products in the store this week, be sure to stop in so you don't miss out!
February 1, 2017 * Newsletter # 162
"Cupcakes are muffins that believed in miracles."
Hen of The Woods Potato chips, the creation of Nick Marckwald, chef, and proprietor of Hen of The Woods, a restaurant, and market in Cincinnati, Ohio.  Nick gained a following as a chef doing pop-up restaurants.  He started doing food consulting work for a wine bar that was looking to expand their food program while not having a real kitchen to work in.  So in looking for options that would be easy for their staff to accomplish, Nick started making salt & vinegar potato chips for them and a ranch dip with creme fraiche.  From there other businesses asked if he would make chips for them.  Some wanted them in bulk, while others wanted them packaged.  The chip business took off from there.

Hen of The Woods uses Burbank potatoes for their chips.  This type of potato has a higher sugar content than most of the potatoes that you'll find on your grocery store shelves.  When cooked, those sugars caramelize and the potato chip cooks up a golden brown.  That caramelization elevates the flavor of the chip.  The salt that they use is a neutral flavored sea salt and they keep it light.  The amount of salt is meant to complement the natural sweetness of the potato, not to make you taste salt.  Nick's preference for kettle chips and spicy and sour flavors are what drove the type of flavors that are available for the chips - Sea Salt, A Touch of Smoke, Buttermilk & Chive, Red Wine Vinegar

The chips are now being produced by a contract chip maker in Dayton to Nick's exact specifications.  This allows them to produce more than double the volume in half the amount of time than they could in the restaurant kitchen without sacrificing quality or flavor.

These chips are all natural and free of additives, preservatives, and artificial flavors.  They are also gluten free.
Kickin' Cold Brew Coffee
Six Shooter Coffee
  • Delicious Black Cold Brew Coffee
  • Don't like your coffee black? Grab a complimentary creamer!
  • Like your coffee sweet?  Honaker Farm offers coffee sugars for only $0.60 each!  Available in Original Coffee, Lavender, Vanilla, Rose, and Cardamom flavors.
Weekly Recipe #162
Honey Coffee
Yield: 4 servings

  • 2 cups hot, strong brew coffee*
  • 1/2 cup milk*
  • 1/4 cup honey*
  • 1/8 tsp ground cinnamon
  • dash ground nutmeg
  • 1/4 tsp vanilla extract*
  1. In a small saucepan combine coffee, milk, honey, cinnamon, and nutmeg.
  2. Heat over medium and stir until heated through (Do not boil)
  3. Remove from heat; stir in vanilla
  4. Pour immediately into mugs

Weekly Recipe

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

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.  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:  Has My Honey Gone Bad?

Your jar of honey is a solid rock of crystal or it’s become a grainy mess of crystallization.  Has it gone bad?  Time to discard it?  Is the quality poor?  Did someone mix in table sugar?  What exactly is happening to your honey?

When you look at a jar of honey that’s become crystallized you might have been conditioned to think that it’s gone bad, is of poor quality or that it’s been adulterated with another product and is less than pure but you’d be wrong.  Consumers have been conditioned to having everything looking uniform and perfect or if it’s not believing that something is “wrong” or that it’s “gone bad”.  But honey doesn’t go bad.  Edible honey has been pulled out of tombs in Egypt that are 3,000 years old!  Honey has been used as a preservative and has properties which inhibit its deterioration. According to the U.S. National Library of Medicine, a large number of in vitro and limited clinical studies have confirmed the broad-spectrum antimicrobial (antibacterial, antifungal, antiviral, and anti mycobacterial) properties of honey, which may be attributed to the acidity (low pH), osmotic effect, high sugar concentration, presence of bacteriostatic and bactericidal factors (hydrogen peroxide, antioxidants, lysozyme, polyphenols, phenolic acids, flavonoids, methylglyoxal, and bee peptides), and increase in cytokine release, and to immune modulating and anti-inflammatory properties of honey; the antimicrobial action involves several mechanisms.

The crystallization of honey is a natural and therefore uncontrolled process. Honey is naturally an unstable super-saturated sugar solution that contains more than 70% sugars and less than 20% water. Over time, almost all pure raw honey crystallizes. The ratio of glucose to fructose in a floral nectar source determines how fast the honey will crystallize. Honey varietals with a low fructose to glucose ratio, such as Dandelion and Clover honey crystallize swiftly in days and weeks, while honey varietals with a high fructose to glucose ratio (eg, Tupelo, Acacia, Eucalyptus, and Honeydew) crystallize slowly and can stay liquid for years.

During crystallization, glucose sugar (which is naturally pure white), separates from the water and becomes crystals, while fructose remains as a liquid. For this reason, crystallized honey thickens, becomes more viscous and sets a lighter color than when liquid. Some honey will crystallize uniformly while others crystallize partially at the bottom of the jar and form a layer of liquid on top. Additionally, the size of the crystals formed varies from honey to honey; some crystallize rapidly to form fine crystals while others, slowly to form large ones. (This is the reason why some honey will crystallize to form a coarse sugary texture, and some will crystallize to form a smooth creamy consistency.) The formation of crystals has absolutely no bearing on the quality of honey.

Unfiltered raw honey contains particles such wax bits, pollen grains and propolis which act to serve as nuclei for accelerating the growth of glucose crystals. Most supermarkets do not carry such honey as it tends to crystallize even more quickly. Processed honey remains in liquid form on the supermarket shelves for a much longer time as sugar crystals have been dissolved by heating (pasteurization) and any suspended particles and air bubbles that encourage crystallization are removed by filtration.  This leaves a honey that is good as a sweetener but one that has lost its antimicrobial properties due to the heating it has been subjected to.

Creaming is another way for honey suppliers to save honey from turning grainy and undesirable in appearance. The honey is rapidly granulated at a low temperature, resulting in smooth and spreadable ultra-fine white crystals that can neither be seen with the naked eye nor detected on the palate.  The creamy, smooth-textured, pale-looking honey that you commonly find in the supermarket is actually the result of a specially controlled crystallization process.

To return a bottle of crystallized raw honey to its liquid state, simply place it over a warm water bath of about 104ºF for about 15 minutes or as soon as the granules have dissolved. Don’t make the water too hot (never boiling!) and keep the honey in only long enough to bring it back to its liquid state.  Subjecting honey to too much heat would destroy its live enzymes. Store honey at room temperature in airtight containers.  Refrigerating honey would accelerate the process of crystallization and harden the honey and is not recommended.

by: Emily LeVan

Local Events Calendar

Upcoming Events:
2    Morrow County Chamber Business Forecast Breakfast (public welcome)
11  Second Saturday Chocolate Walk
11  Apps Under The Stars - Learn to use smart devices to navigate the night sky, track satellites & more
14  United Way (Morrow County) Annual Valentine's Dinner
16  Keep Calm & Color On: Adult & Teen Coloring Program (PLMVKC)

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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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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About Harvest At The Woodward
Harvest at The Woodward is located inside the historic Woodward Opera House.
The Woodward Opera House is America's Oldest Authentic 19th Century Theater still standing (there are no original pre-19th-century theaters in America).  Listed on the National Register of Historic Places on October 10, 1975, the Woodward Opera House is situated in the heart of Mount Vernon's Central Business District.  Find out more about the Woodward Opera House - click here.  Follow the Woodward Opera House on Facebook.  Harvest at The Woodward is dedicated to bringing Ohio products to our customers while maintaining a commitment to offer the very best products possible.  Use the Social Media Icons above to follow us on Twitter, Facebook, and Instagram!

About Clint, our store manager
Clint became the store manager of Harvest in 2013, taking over for Cheryl McKee.  He has 20+ years of retail experience, much of it in management.  In the past, he has worked for "big box" retailers to smaller convenience stores.  He has even worked a little bit of time at some restaurants.  His philosophy is always to put the customer's needs first and to treat everyone like family.  He lives on a small farm outside of Fredericktown with his wife of 20 years and his two kids.  Living on a small farm has allowed him to have experience with a variety of livestock, from various fowl to goats, llama, pig and steer.  He brings all of these areas of his background together in managing Harvest and bringing in vendors that supply the customers needs.

About Our Newsletter Editor
Emily LeVan writes and publishes Harvest At The Woodward's weekly e-newsletter and has done so since early 2013.  She is a strong supporter of the store in many ways - she volunteers often in the store, she is one of our vendors operating under the name, Honaker Farm, and she is constantly sending vendors Clint's way.  All vendor bios are edited or written by her, and Food Facts articles are written by her.  She searches the web to find a recipe each week that ties in with what the newsletter is talking about or what's going on that week.
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

105 South Main Street
Mount Vernon, Ohio 43050
Phone: (740) 392-6142
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