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

Friday, Oct. 24 is FOOD Day. Take this short quiz to ascertain your food knowledge. I was surprised by a couple of the answers—like how many teaspoons of sugar are in a 20oz soda. Whoa! http://www.foodday.org/food_literacy_quiz

TRUFFLE ORDERS:

We will start taking orders for “alba” truffles next week. More info coming soon.

ON USING A WHOLE CHICKEN

I (Maddie) was able to visit Buttonwood Farm this past weekend. It was my third trip and each time I visit I am so impressed by Matt Tiefenbrun’s desire to create a healthy environment for his animals and integrate them into his land management.   At Local Harvest, we sell Buttonwood chicken and turkey products. In talking with Matt, I learned that Local Harvest Grocery is one of the only stores who really is able to sell his whole chickens.  That tells us a lot about our customers. Our customers like to cook and value using all the parts.  For those who are less familiar with using whole chickens, or for folks who would like a refresher, this is for you. This is an easy way to get several meals from one bird.  You will need a crockpot. 

(For roasting suggestions visit: http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348  You can still use the bones and make a broth.)

1.     Thaw your chicken or pick up on Tues-Friday (March-Nov) when we have them fresh from Buttonwood and clean out the innards.  (Save for use in broths or sauté)

2.     Cut up an onion in big chunks and place in a crockpot. (I usually cut into six big segment)

3.     Season your chicken with salt, black pepper, paprika and any other seasonings you’d like. I keep it simple because I still have a kid who doesn’t love spice as much as his parents.

4.     Put the chicken on top of the onions in the crock pot, breast down.

5.     Turn crock pot on low and cook for 6-8 hours or high for 3-4 hours.

6.     Meat will likely be very loose.  I usually pull all chicken from the bones and use for two meals during the week—chicken tacos, chicken salad, chicken and rice, chicken enchiladas and sometimes just plain chicken with vegetable and fresh cornbread.

7.     Save the skin and bones and onion. Put them back in your crockpot with any other spices and even a few carrots and celery pieces if you’d like.   I often just put the bones and leftover onion.  Cover with water and cook 12-24 hours.  Let cool and strain out the bones, veggies, etc. I then pour the broth into ice trays and freeze or freeze in 1-2 cup portions.  Now you have your own broth! Great to add to winter soups, rice, pasta dishes, beans, etc.

LOCAL PRODUCE

It’s fall and local produce abounds. Here’s what you can find at Local Harvest Grocery:

Apples (certified organic local and certified naturally grown), beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, garlic, kale, lettuce, mushrooms (organic, local and foraged) onions, peppers, potatoes (blue, gold, red, russet), radish, sprouts, sweet potatoes (including white sweets), squash (cushaw, butternut, pumpkins, spaghetti, sweet dumpling, delicata and acorn), tomatoes, turnips, yellow wax beans.

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 set for Thanksgiving time. It makes Thanksgiving that much more exciting. )

Deposit: $10 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.

NOVEMBER/DECEMBER 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

Presented by mixologists Matt and Beth Sorrell of Cocktails Are Go

November 13, 6-8:00   $30.00

Location: 3137 Morgan Ford Road

Matt and Beth Sorrell are going to blow your mixology minds with some fun punches and cocktails using local produce, spirits and liqueurs.  Learn how to mix them yourself and sample your hard work. More info on this fun class coming soon……

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.