Want a little creepy crawly action to get you ready for Halloween? Or really post Halloween? Check out our class on Entomophagy on November 4^th.  Entomophagy is the practice of eating bugs and you’ll have the chance to try them and learn about the culture of eating bugs around the world. We are thrilled to have Chris Hartley, an entomologist with the Butterfly House, offer his expertise and bugs.  Our bar will be open if you need a little liquid courage.

Nov. 4, 6-7:30, $10.00

Click here to sign up through SQUARE Marketplace:  https://squareup.com/market/local-harvest

 

TRUFFLE ORDERS:

It is very rare that we promote a product from far, far, away. But this year we thought it would be fun to showcase a little Italian truffle decadence. 

We are accepting pre-orders for the Alba (white) truffle from Italy.  This culinary gold is priced at $225.00 per ounce.  We are procuring it through one of our local farmers. Once it arrives, be prepared to use it right away.  Impromptu truffle party?  We will place the order once we have enough pre-orders to order by the pound. Your card will not be charged until we have enough orders. You will be notified when the order is placed. 

To sign up call 314.865.5260

 

PRODUCE SPOTLIGHT

Sweet Potatoes

This week we spotlight the humble but nutritionally dense sweet potato.  Usually known for its beautiful orange colors, many farmers have been experimenting with growing older and less well-known varieties of “white” sweets. 

North County Produce (farmed by our very own produce buyer John Williams) grew over 15 varieties of sweet potatoes this year made possible by a micro-grant from Slow Food St. Louis.  “We learned a lot about which ones we would grow again” says John Williams. “We learned the most from the digging and how well they produced in our soil.”  All of the potatoes have their own unique characteristics. You can try the “fingerling” sweets bagged up or get the larger Murasaki or O’Henry.

Murasaki Sweet Potatoes have a purple skin, white flesh and hint of nuttiness.

O’Henry Sweet Potatoes are another white-fleshed sweet potato that is a bit drier than other sweet potatoes and is great in stews or used as a baked potato. 

 

Sweet Potato Gratin

(Adapted from Recipe of Health)

 

2 T Butter

1oz pancetta or cooked bacon ( I used bacon)

2 garlic cloves minced

5 T flour

1t chopped fresh thyme

2 cups whole milk

¾ cup grated parmigiano-reggiano cheese

½ t salt

½ t black pepper

⅛ t ground red pepper

1lb baking potato (I used purple potatoes) sliced to ⅛ inch (peeled)

1lb sweet potato ( I used a mix of orange and white sweets for color) sliced to ⅛ inch (peeled)

⅓ cup Prairie Breeze cheese or Gruyere

 

Directions:

1.     Pre-heat oven to 375 degrees

2.     Melt butter in a small saucepan over medium-high heat. Add pancetta or cooked crumbled bacon, cook 1 min. Add shallots and garlic; cook 2 min., stirring constantly. Lightly spoon about a ¼ cup of flour into a dry measuring cup; level with a knife.  Add to pan and cook 2 min. stirring constantly with a whisk. Stir in thyme.  Add milk gradually and stir constantly with a whisk. Cook over medium heat until slightly thick (about 3 min). Stir in parmigiano-reggiano and cook 3 min. or until cheese melts. Stir in salt and dash of ground pepper. Remove from heat.

3.     Cook baking potato in boiling water for 4 minutes or until almost tender. Remove with slotted spoon. Cook sweet potato in boiling water until almost tender, around 4 min.  Sprinkle vegetables with remaining 1T of flour.  Arrange potatoes in alternating layers in a broiler-safe 11 x 7 inch baking dish coated with cooking spray or oil.  Spoon sauce over potato mixture. Top with Prairie Breeze cheese and bake for 40 min.

4.     Pre-heat  broiler. Broil 3 min until golden. Let stand 10 min.                

 (I skipped this last step and it was still great.)

 

 

TURKEY TIME

It is time for Thanksgiving turkey pre-orders.  This year we are doing things a little differently. Please read the information carefully. And, this year you can pre-order your turkey on-line or in the store. 

 

Buttonwood Farm Turkeys, California, MO

Type of Turkey: Broad Breasted White Turkeys that are currently ranging outside at Buttonwood Farms. The birds are raised on pasture and are fed a non-medicated, natural feed and forage.

Cost: $4.29lb

Size options:  17-19lbs or 22-24lbs

When you sign up, you will need to choose either 17-19 lb or 22-24lb. We cannot guarantee that size range absolutely, but will do our best to accommodate your choice. 

(Note about turkey size: These turkeys are raised outside with access to forage and feed. They are sold fresh so it is more difficult to control the exact weight of the birds since the date of processing is preset. It makes Thanksgiving that much more exciting. )

Deposit: $10 + tax deposit required to reserve your turkey.

Pick-up times: These are TBD, but in past years, we’ve had pick up times as early as the Saturday before Thanksgiving and as late as the Tuesday before. We will be in touch via email with pick-up times as we get closer to the date

 

Three Spring Farms, Perryville, MO

Type of Turkey: Standard Bronze breed, which is listed as a heritage breed turkey.  They are raised on pasture with shade protection and moved to fresh grass daily. 

Cost: $4.99lb

Size Options: There will a lot variation in size from 12-18lbs.  We cannot guarantee your size preference.  Heritage breeds typically are more slow-growing.

Availability: There are a limited number available. 

Deposit:  $10 deposit to reserve your turkey.

Pick up times: Turkeys will be available the Tuesday before Thanksgiving.

 

 

OCTOBER/NOVEMBER CLASSES AND EVENTS (REGISTER ON-LINE)

 “Entomophagy (the practice of eating insects)–it could be for you”
Presented by Chris Hartley of the Sophia M Sachs Butterfly House
November 4, 6-7:30, $10
Location: 3137 Morgan Ford Road
Chris Hartley, Coordinator of Education at the Sophia M Sachs Butterfly House will explore insect foods from around the world through artifacts, pictures and a cooking demonstration.  Learn about an important protein source for roughly 75% of the human population that is not only one of the earliest food sources for many humans but also the most sustainable protein source for our planet.  Chris will also describe the practice of raising food-grade crickets and mealworms at home (They are called “meal” worms.) Come prepared to try some insects yourself.

 

Holiday Punches and Cocktails with Matt and Beth Sorrell

November 13, 6-8:00   $30.00

Location: 3137 Morgan Ford Road

Matt and Beth Sorrell are going to blow your mixology mind with some fun punches and cocktails using local produce, spirits and liqueur .  Learn how to mix them yourself and sample your hard work. Local Harvest Café will provide small bites to accompany the drinks.

 

Eating and Playing in Winter:  A Mom’s Happy Hour

December 3, 6-8 p.m.  $10.00

Location: 3137 Morgan Ford Road

Amanda Doyle, St. Louis’s very own cheerleader and best-seling author, joins Local Harvest owner and author, Maddie Earnest for a fun evening covering Winter Activities and Seasonal Eating for the whole family.  We’ll give out recipes, do some sampling, learn about ways to keep active in winter and have a rip-roaring good time. Books will be available for sale from Amanda, Maddie and Julia Usher, author of Ultimate Cookies and Cookie Swap.  Alcoholic beverages from LHC will be available for sale.