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February 22, 2017 * Newsletter # 165
Laughter is brightest where food is best - Irish Proverb
 
Simple Products, LLC was out of necessity due to the economic recession of 2008.  Michael had spent the previous 25 years as a professional designer with a hobby farm in rural Holmes County, Ohio.  For years he made Maple syrup on a small scale for family and friends.  He was introduced to "Shagbark" Hickory syrup by a friend from OARDC in Wooster, Ohio.  Having several mature hickory trees on the farm, he decided to experiment with the process and quickly developed what he thought was a unique tasting product.  Michael went to a small event with several cases of pint jars filled with his maple and hickory syrup and by day's end, it was all sold.  He knew that he might be on to a potential business opportunity that could utilize his 55-acre farm and generate income for his family.

Having spent a career in product development, merchandising and graphic design, Michael knew that a new product line with great taste and local ingredients, attractive packaging and a story could command placement at retail and generate interest at markets.  He began experimenting with the crops that he was currently growing or knew could be grown on his farm.  He developed interesting syrup flavor combinations like Rhubarb & Wild Ginger, Jalapeno & Lime, and Blackberry Pecan.  He developed graphics that supported the mission of using only Ohio-grown ingredients from their farm or from other local producers.  He developed stories about each product that described the inspiration for various syrup flavors and suggested potential uses and he hit the road to find retailers interested in giving him shelf space.  At this point, family members were recruited and they started attending farmer's markets in multiple areas to introduce their product line.  Very quickly they established a new market segment and were generating sales through about 40 retail outlets, on-line and at markets and events.  The product line has grown to include over 30 varieties of syrup, 15 varieties of Jam & Glaze products and a handful of infused vinegar.

In 2012, they decided to further vertically integrate the business and constructed a state inspected production facility on their farm giving them the flexibility to manufacture when crops are harvested without waiting for openings at a rented production facility.  They continue to search for new and interesting flavors to add to their expanding line of products.
 
Hummus
Fox Hollow Garden
  • Original and Smoky Chipotle
  • Try a sample!
  • Great with Pita Krunch chips
Weekly Recipe #165
 
Chicken Paprikash
(slightly nontraditional)

Source:  SeriousEats.com
Serves: 4
Active Time: 40 minutes
Total Time: 1 hour 30 minutes
Supplies: 4 1/2 quart straight sided saute pan or large Dutch oven

Ingredients
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1 (.25 ounce) packet powdered gelatin (about 2 1/2 teaspoons)
  • 4 whole chicken legs, split into thighs* and drumsticks* (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil*
  • 1 large yellow onion*, thinly sliced (about 1 1/2 cups)
  • 1 red bell pepper, thinly sliced (optional, see note above)
  • 1/4 cup (1 ounce) high quality Hungarian sweet paprika (see note above)
  • 1 bay leaf
  • 1/2 cup sour cream, plus more for garnish
  • 1/2 teaspoon Asian fish sauce
  • 1 teaspoon juice from 1 lemon
  • Minced fresh parsley leaves or dill (optional)
  • Egg noodles*, boiled potatoes*, or spaetzle for serving
Directions
  1. Pour chicken stock into a 1-cup liquid measuring cup and sprinkle gelatin over the top. Set aside.

  2. Season chicken pieces generously on all sides with salt and pepper. Heat vegetable oil in a large straight-sided sauté pan or a Dutch oven over medium-high heat until lightly smoking. Add chicken pieces skin-side-down in a single layer and cook without moving until deep golden brown, about 8 minutes. As the chicken pieces finish browning, flip them over and cook until the second side is light golden brown, about 2 minutes longer. Transfer chicken to a large plate and set aside. Pour off all but 1 tablespoon of fat from pan.

  3. Add onions and bell peppers (if using) to the pan and cook, stirring and scraping up any browned bits from the bottom, until the onions are tender and just starting to brown, about 5 minutes. Add paprika and cook, stirring, until fragrant and nutty, about 1 minute.

  4. Add stock/gelatin mixture and scrape up anything stuck to the bottom of the pan, stirring constantly. Add bay leaf. Nestle seared chicken pieces back into the sauce, leaving them skin-side up. Reduce heat to lowest setting, cover pan, and cook until chicken is completely tender about 30 minutes.

  5. Remove chicken pieces and set aside on a large plate. Whisk sour cream, fish sauce, lemon juice, and half of minced parsley or dill into the sauce. Season to taste with salt and more paprika if desired. Return chicken to pan and turn to coat in sauce.

  6. Serve immediately over noodles, boiled potatoes, or spaetzle, tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill (if using)

Weekly Recipe

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

 
 
 
The sidewalk in front of 107 and 109 South Main Street will be closed until March 1st 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:  

Sauerkraut: Anti-cancer Fermented Food that Restores Gut Flora

by John P. Thomas
Health Impact News

Sauerkraut can be an important part of diets designed for healing cancer. Sauerkraut is a German word that simply means sour white cabbage. Lacto-fermented cabbage has a long history of providing benefits for many different health conditions, and now it is proving to be beneficial for cancer. Cabbage, by itself, offers a number of health benefits, but the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage.1

In 2005, a team of researchers from Poland and the United states observed a substantially higher rate of breast cancer among Polish women who immigrated to the United States. They compared Polish women who were living in and near Chicago and Detroit with women who were still living in Poland. They observed that the rate of breast cancer was three times higher for the Polish immigrants. They evaluated various factors and concluded that the consumption of lacto-fermented sauerkraut was a possible factor in the different cancer rates. Women in Poland ate an average of 30 pounds of raw sauerkraut each year, while the Polish women in the US were eating approximately 10 pounds per year.2

What are the qualities of sauerkraut that would make it a super food for cancer prevention, and to be included as a part of diets designed to treat cancer? Let’s take a look at some of the science.

Sauerkraut contains high levels of glucosinolates. These compounds have been shown to have anti-cancer activity in laboratory research.

“The observed pattern of risk reduction indicates that the breakdown products of glucosinolates in cabbage may affect both the initiation phase of carcinogenesis -by decreasing the amount of DNA damage and cell mutation -and the promotion phase, by blocking the processes that inhibit programmed cell death and stimulate unregulated cell growth,” said Dorothy Rybaczyk-Pathak from the University of New Mexico.3

Pathak, along with colleagues from Michigan State University and the National Food and Nutrition Institute of Warsaw, Poland, found that “Women who ate at least three servings a week of raw- or short-cooked cabbage and sauerkraut had a significantly reduced breast cancer risk compared with those who only ate one serving per week.” They discussed these findings at the American Association for Cancer Research’s Frontiers in Cancer Prevention Research meeting in Baltimore, Maryland in 2005.4

A study published in 2012 in the journal Nutrition Cancer showed that consumption of cabbage and sauerkraut is connected with significant reduction of breast cancer incidences. Estrogens are considered a major breast cancer risk factor and their metabolism by P450 enzymes substantially contributes to carcinogenic activity.

The aim of this study was to investigate the effect of cabbage and sauerkraut juices on key enzymes involved with estrogen metabolism in laboratory cell tissue. The 2012 study conducted by Hanna Szaefer, Et Al. showed that their research “supported the epidemiological observations and partly explain the mechanism of the chemopreventive activity of white cabbage products.” In other words their research supported the observation that the consumption of sauerkraut was a beneficial food for the prevention of breast cancer in women.5,6

The preceding studies do not show that sauerkraut by itself is a cure for cancer. They do show that eating sauerkraut has various health benefits, among which is the prevention of cancer, and that eating raw sauerkraut can be part of a natural treatment program for certain cancers.

Raw Fermented Cabbage is Traditional Healthy Sauerkraut

Not all sauerkraut has health benefits. In order for sauerkraut to have a preventative effect for cancer, it needs to be raw. Raw naturally fermented sauerkraut contains lactic acid and the living probiotic microorganisms that are the agents of fermentation. Canned sauerkraut, pasteurized sauerkraut, or fully cooked sauerkraut does not have this healing power, because the microorganisms have been killed by extended exposure to high heat. Cooking and pasteurization also damages other cancer preventative properties.

Naturally fermented cabbage is normally made from finely shredded cabbage and salt. The salt preserves the cabbage for a few days while the probiotic bacteria begin to grow. These probiotic bacteria are highly beneficial to human digestion and are the mechanism that turns cabbage into a super nutritious food. Naturally fermented sauerkraut does not contain vinegar. The sour taste comes directly from the process of fermentation. The sugar in cabbage is converted into lactic acid, which gives the cabbage its characteristic sour flavor. The lactic acid also preserves the cabbage and prevents it from rotting. Properly fermented sauerkraut can be kept for years without refrigeration as long as it is stored at a cool temperature. Containers of sauerkraut and other types of fermented vegetables were often stored in root cellars, caves, and sometimes even buried in the ground for long-term cool storage.

It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground.7

Before the twentieth century, people throughout the world routinely fermented many types of foods to help with digestion and to preserve foods for long term storage. They had an awareness of how these foods could help them with specific health problems. For example, during long sea voyages, sailors used sauerkraut to prevent scurvy. Scurvy is a disease resulting from a deficiency of vitamin C, which is required for the synthesis of collagen in humans. Scurvy often presents itself initially as symptoms of malaise and lethargy, followed by formation of spots on the skin, spongy gums, and bleeding from the mucous membranes. Spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilized. As scurvy advances, there can be open, suppurating wounds, loss of teeth, jaundice, fever, neuropathy and death.8 Sauerkraut contains enough vitamin C to prevent scurvy.

Other Health Benefits of Sauerkraut

Sauerkraut also has benefits for many other health conditions. Acne is not a life threatening disease, but for many young people, it is a source of extreme embarrassment and concern. Dr. Thomas Cowan states:

A strategy for dealing with acne begins with effective “bowel cleansing” and healthy bowel flora (the normal lacto-bacteria that live in our intestines). This has always been considered the cornerstone of every natural acne treatment. The best remedy for this is for your teenager to eat about 1/4-1/2 cup of fresh, unpasteurized traditionally made sauerkraut every day and then take one teaspoon of Swedish Bitters in warm water before bed. Sauerkraut, however, should be the cornerstone of treatment as the high sulfur content of the cabbage is especially valuable in skin cleansing. (Cabbage juice is valued in Irish folk medicine for giving a beautiful complexion.)

This treatment recommendation is part of Dr. Cowan’s comprehensive acne treatment discussed in his article.9

Acid Reflux can be an extremely painful condition, which can cause long term damage to the esophagus. This condition can be healed naturally with sauerkraut juice. Dr. Mercola states:

Sauerkraut or cabbage juice is one of the strongest stimulants for your body to produce acid. This is a good thing as many people have low stomach acid, which is the cause of their gut problems. Having a few teaspoons of cabbage juice before eating, or better yet, fermented cabbage juice from sauerkraut, will do wonders to improve your digestion.10

Conclusion

Sauerkraut and other raw lactic acid fermented vegetable products such as kimchi offer a number of health benefits. Their probiotic content helps with digestion and helps to heal damage to the digestive tract. Raw sauerkraut is a traditional part of a healthy diet.

The refrigerator section of most health food stores should have some variety of raw unpasteurized sauerkraut. Be sure you read the label before you make your purchase. You do not want to see the word “pasteurized.” The jar should have plenty of liquid so that the cabbage is completely submerged. It is fine if you see bubbles in the jar, this is proof that it contains living bacteria. The longer the sauerkraut ferments, the better the flavor. Some people say that the best flavor comes after about 6 month of storage.

When you open the jar, always use a clean utensil to remove the sauerkraut. You want to try and avoid introducing new bacteria into the jar. The sauerkraut should be crisp and feel clean. It should never feel slimy or smell rotten. Living sauerkraut has a distinctively fresh smell, which should remain the same down to the bottom of the jar.

**********************************

Harvest offers sauerkraut from a few different vendors.  Look for it in the cooler section and on the canned goods shelf.  Ask to sample any that you would like to try!

 
Local Events Calendar

Upcoming Events:
   
February
23  Chautauqua: Eliza Hamilton (Alexander Hamilton's wife)
25  8th Annual Goat Banquet - Guest Speaker, Clint LeVan
25  FFA Donkey Basketball
25  OBPC Presents: Family Game & Movie Night
26  Silver Screeners Free Movie Matinee: "Guess Who's Coming To Dinner?"
March
4  George Bugatti - Portraits of America
11  Morrow County Community Center Chili 6th Annual Cook-off
16  Chautauqua: Sacagawea


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.  

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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.
 
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
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.