Tuesday, November 4, 2008

New blog address

Hey folks-
If you receive blog updates automatically, please reset for our new blog site
http://thelocalharvestdish.wordpress.com/ We are super excited about the changes and all that we hope to do with the new site. We plan to bring you product reviews, more recipes, vendor profiles, and of course updates. Please check out the new site and let us know what you think.

Monday, October 27, 2008

Eating St. Louis

Below I've included the press release for the new book by Patricia Corrigan. We're selling it at Local Harvest Grocery for $29.95. The book features Tower Grove Farmer's Market and Local Harvest Grocery store. I've been reading it and learning a ton about St. Louis' food history. There is a big event this Saturday to promote the book. The cafe will have a booth at the event which should be fun.
When: Saturday, November 1, 6-9 p.m.
Where: Moulin Events, 2017 Chouteau Ave , St. Louis , MO
Tickets: $25, includes
complimentary food and drink, samples from more than a dozen food purveyors
presentation by author Patricia Corrigan
$5 off coupon for the purchase of the book
Reservations: (314-241-7799) or www.brownpapertickets.com/event/44134


ST. LOUIS, MO—Hungry for insight into the culture of food and drink in our town? Eating St. Louis: The Gateway City’s Unique Food Culture explores why we eat what we eat—and where we eat it—serving up stories and photos (from days gone by to earlier this year) of the places, people, and comestibles that have come to define and feed our fair city.
Patricia Corrigan, book author and former Post-Dispatch restaurant critic, interviewed more than 130 individuals to learn little-known tales about local restaurants, food manufacturers, groceries and specialty food shops. Here too are tidbits about our gourmet food, “low” food, fast food, and slow food, facts about local farmers’ markets (and the sources of the bounty), and a spicy spoonful of the politics of food. Eating St. Louis also raises a glass to local breweries, wineries and iconic watering holes.
A banquet on the page, Eating St. Louis includes the story behind the story on

· Josh Allen, who opened his wholesale business at the age of twenty-three
· Sinetsidk Berhanu, a grandmother from Ethiopia who advocates eating black lentils
· Gunnar Brown, master of a farmers’ market who indulges in too many snow peas
· Jack Carl, a veteran of the Pastrami War of 1961 in Gaslight Square
· Lucian Dressel, who is breeding a new kind of wine grape for the Midwest
· Maddie Earnest, a grocer whose priority is to help support local food producers
· Tony Faust, who sold five different kinds of oysters prepared twelve different ways at his restaurant here in 1899
· Ramon Gallardo, who boldly opened a Mexican restaurant devoid of sombreros
· Jake Hafner, who named his wine bar after the year Prohibition was repealed
· Marge and Ed Imo, who started with a modest dream, a great idea, and some used pizza pans
· Mike Johnson, who opts to own several casual neighborhood places rather than one upscale restaurant
· Adolph Moll, who lured customers into his grocery in 1885 with a 2,300-pound wheel of cheese
· Lorenza Pasetti, a third-generation salumieri who sells salami all over the world
· Michael Switzer, who has resurrected his grandfather’s licorice business
· Bryan Truemper, a farmer who provides heirloom turkeys for Thanksgiving tables

Mouth-watering color photos of food—as well as historic images that recall our culinary heritage—season every page, tucked in among photos of our town’s restaurateurs, chefs, brewers and others in the food service industry. A special section includes healthy recipes from Fresh Gatherings Café at Saint Louis University’s Doisy College of Health Sciences.
Eating St. Louis: The Gateway City’s Unique Food Culture will stimulate your intellectual appetite, feed your soul, and make you proud to have a seat at the metropolitan area’s table!
Review copies, author interviews, and event information are available upon request at (314) 644-3400. Published by Reedy Press in cooperation with Doisy College of Health Sciences at Saint Louis University.

Eating St. Louis: The Gateway City’s Unique Food Culture
ISBN: 9781933370705
hardcover, 9 x 9
148 pages

About the Author
Patricia Corrigan loves to eat—and she likes writing about food as well. As restaurant critic for the St. Louis Post-Dispatch, she ate out on the paper’s nickel for five years. Prior to that, she worked for five years as a food writer at the Post, happily interviewing hundreds of chefs, home cooks, restaurant owners, food manufacturers and others in the food industry. She is the author of fifteen books, including Bringing Science to Life: A Guide from the Saint Louis Science Center; Wild Things: Untold Tales from the First Century of the Saint Louis Zoo; The Extreme Earth: Waterfalls; Chemotherapy & Radiation for Dummies (with Dr. Alan Lyss and Dr. Humberto Fagundes); six nature books for children and Convertible Dreams, a collection of her columns from the Post-Dispatch.

Ed Begley and more....

That's right--Ed Begley. Well, it's been a looooong time since the last entry, but maybe it's because I've been daydreaming of Ed Begley. Okay, I haven't, but it is kind of a good excuse. This is now old news, but Local Harvest Cafe and Catering was excited to host Ed Begley Jr. when he was in town for a conference on green building. The sponsors rented out the cafe to host a private gathering for him. I must say that he was super friendly, super tall, very gracious, and he said "This is my kinda food" after seeing the menu for the evening.

So, Ed Begley was our first official celebrity diner (that we know about). We're very open to more......

Friday, September 26, 2008

Local Harvest Grocery--Best Grocery Store in St. Louis

Local Harvest Grocery is the Best Grocery Store in St. Lous. Yes, it's true---well at least according to the "Best Of" edition of the Riverfront Times. Hey, we're happy to take it!!! Check it out in the newest edition.

And as great as it is to have that recognition, it was just as great to hear this from one of our regular customers-- "I hardly have to go to Schnucks or Whole Foods anymore. You guys are doing great."

Thanks for all the support. And please spread the word....
stay green and local,

Green Homes Renewable Energy Festival

Don't miss:

Green Homes Renewable Energy Festival
Saturday, September 27Check Spelling
GIANT STREET FESTIVAL, 3600 block of Grandel Square in Grand Center area

Local Harvest Cafe and Catering will have a food booth on Saturday and we'll premiere our veggie chili and roasted veggie wrap.


Green House Tour
Sunday, September 28
Starts at EarthWays Center
3617 Grandel Square
$10 or $15


Sunday, September 21, 2008

Beans and chocolate???

The store is again full, full, full of local produce. Don't miss it. Lots of delicious roasting peppers, fresh green beans (while they last), new potatoes, sweet potatoes, tomatoes, grapes.....don't wait.

Tonight I enjoyed the green beans sauteed in olive oil with some onion, garlic and a little bit of salt. So simple, so good and so fresh.

Oh, and of course don't forget that we now have Kakao chocolate again. That stuff is a bit addictive, but oh so good. I recently enjoyed the marshmallow pie which was unbelievable. It is nothing like the ol' moon pie you ate as a kid.

Hope to see you in the store this week.

Enchilada Sauce-mm, mm good

The change of season almost always inspires me to do a lot of cookin'. So last week I made my one of my favorite dishes--enchiladas. Of course the beautiful anaheims in the store also helped inspire me. The key to this recipe is the sauce.

5 anaheim peppers roasted and chopped
1 sweet red roasting pepper roasted and chopped
2 fresh tomatoes chopped
1 white or yellow onion chopped
2 tsps (or more) cumin
salt to taste
2-4 cloves minced of garlic
olive oil

Broil peppers in the oven on low broil. I think it took about 7 minutes on each side. You want the skin on the peppers to brown and bubble so that you can easily remove it. Once they are good and bubbly on both sides let cool to touch. You can then remove the skin and cut off the tops. I like to leave the seeds in for extra heat. Chop peppers. Saute onion and garlic in olive oil until soft. Add peppers and saute about 5 minutes. Then add chopped tomatoes, salt and cumin. Simmer for about 10-15 minutes. Once it's all nice and cooked down I put it in a bowl and use my new favorite kitchen tool--the immersion blender. This thing is so great. You can also use a regular blender. Blend until smooth and pour back into pan.

I made two types of filling. The fillings are adapted from recipes in the cookbook The Enchanted Broccoli Forest.

2-3 ripe avocados
juice of one lemon
1/2 cup sour cream or yogurt
1/2 cup cream cheese
1/4-1/2 cup chopped cashews (especially good if you toast them lightly in a cast iron skillet)

Mash it all together. You can adjust the sour cream/yogurt and cream cheese to meet your preferred consistency.

Squash, onion and cheese
2-3 squash and zucchini sauteed ( I used a lemon squash and a zucchini)
1 onion sauteed
1/2 tsp thyme
salt and pepper to taste
medium sharp cheddar cheese or monterrey jack cheese grated (about 1 lb)

I used blue corn tortillas for these enchiladas. The fillings above made about two big pans of enchiladas. Before you start filling and placing them in the pan, put a light layer of sauce on the bottom of the pan. To soften the tortillas I like to lightly heat them on both sides in a pan with a little bit of oil. It makes them much easier to roll.

Once all enchiladas are rolled cover in the sauce and if desired cover in cheese for extra deliciousness. Back covered at 375 for 30 minutes. Let cool for about 5-10 minutes before serving.
MMM good.

yours in some local eating,

Saturday, September 13, 2008

Delicious Tidbit--Pickled Beets

As fall sneaks up on us, this is the time to savor the last bits of summer - and look forward to the root vegetables to come. One of my favorites is beets; hearty, delicious, and oh-so-good for you. With so many varieties to choose from - red, golden, white, and even striped - beets create a lovely color palate in any dish.
As a kid, I never liked pickled beets - but I think that is because I never had 'real' pickled beets. One evening, a couple of years ago, I walked into my friend Katie's kitchen and was immediately hit by the smell of vinegar and the deep red of freshly pickled beets. I stared at the huge glass jar and wondered kind of magic it was.She explained the process to me, something I never learned in culinary school, and I knew I had to do it myself. And I did, with fantastic results. You should too--it's easy.

What ya' need:

-6 large beets
-2c sugar
-2c white or cider vinegar (cider is tastier)
-2c water
-3T pickling spice
-1 1/2t salt
-1T black peppercorns

What to do:
-scrub the beets and remove the greens, but don't pierce the skin
-boil the beets until the flesh is tender (when you can put a fork in, with little resistance)
-drain and cool slightly
-while beets are cooling, mix all other ingredients in a pot
-heat ingredients until salt and sugar are melted, a you see a few bubbles
-peel and slice beets, place in a glass jar
-pour hot liquid over beets
-serve immediately, or place lid on jar, refrigerate, and enjoy later

Sometimes I like to add carrots, onions, or turnips to the beets. Yum! See, it ain't that hard. And just so you know, beets contain small amounts of protein, fiber, iron, calcium, phosphorus, niacin, and vitamins A and C.

Yours in beets,


"Knowledge has sweet savory, honeyed things which precede in value all other treasures as sovereign..." - Christine de Pisan

Wednesday, September 10, 2008

Trend for smaller stores

Just read an interesting article in the NY Times sent to me by Clara. Curious what others might think about it. Obviously I think Local Harvest is pretty great and we're radically smaller than even the supposedly tiny 10,000 square foot stores they describe. One of the things I love about the size of LHG is that it is not overwhelming to shop. Prior to opening the store I really didn't enjoy grocery shopping. I always felt like there were too many choices and that it was so sterile. And some Farmer's Markets, while certainly full of character, can feel overwhelming when they are super big and have tons of vendors. One of the reasons I like Tower Grove Farmer's Market and the Maplewood Market is that they are manageable.

Anyway, click this link and let me know what you think.


Sunday, September 7, 2008

Delicious Tidbit--Define Organic

So instead of me just yammering away, I'm going to have some "guest" bloggers. When you see posts that start with "Delicious Tidbit" you will be treated to an entry by Clara Moore. Clara is our catering manager at the cafe and maker of the oh so famous Clara's Hummus.
So, here's the first entry.....

Hello everyone. Clara here, your local culinary artist, hummus-maker, and great believer that an informed customer is an invaluable customer. I wanted to share a little tidbit of knowledge to make your shopping and dining experience with us far more interesting.
So, what does organic really mean?
Everyone is familiar with organic food, right? – I mean, Walmart has it's own organic line now. Everyone knows that organic is better for you, right? but does anyone actually know what organic means and why it is better for you?

The official national guidelines for acquiring organic certification where set by the USDA, released in 2000 and states that produce must be grow under certain conditions:
-no use of artificial fertilizers, chemical/conventional pesticides, or sewer sludge (human waste)
-must use organically produced seeds and planting stock
-must rotate crops to retain the nutrients in the soil
-can only use chemicals from a very short list
-no use of genetically modified seeds or plant stock
-can not be exposed to irradiation or any additives
-and must be grown under sustainable growing practices (basically, practices that allow the natural ecosystem to thrive)

In turn, these guidelines produce a healthier and more tasty product. Without chemical intervention, the produce is allowed to grow under it's natural conditions and ends up with more vitamins and antioxidants. It also limits the toxicity in the bodies of those who eat it. Sustainable farming practices are better on the environment and generally use less fossil fuels.

Organic is usually more expensive, but there is much more to gain by eating it.

A short explanation of organic labeling:
100% organic – grown and/or produced under USDA organic guidelines
organic – 95% of the product has been grown and/or produced under USDA organic guidelines
made with organic ingredients – at least 70% of the product has been grown and/or produced using the USDA organic guidelines, and the remaining ingredients cannot be genetically engineered, irradiated, or fertilized with sewer sludge
Thanks for reading, and keep doing it local!"

Knowledge has sweet savory, honeyed things which precede in value all other treasures as sovereign..." - Christine de Pisan

Wednesday, September 3, 2008

Broiled eggplant

I know some folks are afraid to cook eggplant but I'm going to give you a super easy and delicious way to fix them. You can use the Japanese eggplants (from Spikenard Farm) as pictured, or the traditional eggplants which are larger and more bulbous.

Thinly slice the eggplant. Leave the skins on. Lightly coat the slices in a marinade of olive oil, minced garlic and salt. Set oven to Hi-Broil and pre-heat. Broil for approximately five minutes on each side. For a more substantial dish, prepare zucchini in the same way. I like to also toss onion and peppers in the mix and broil those as well. The other evening I made this dish with eggplant, zucchini, onion, sweet and hot peppers and served it on a bed of quinoa which I had cooked in a vegetable broth. I also prepared a side of collard greens and served it with Parmesan bread.
You can make this dish in about thirty minutes.
Broiled eggplant is also great on an open faced sandwich with goat cheese, mushrooms, onions, and red pepper.

Vegan Muffins

Hello all-
Molly, one of the new folks at our cafe, baked up some yummy vegan banana muffins. Super moist, fluffy, and just the right sweetness. Don't miss them. For an extra special treat ask for a dash of Nutella. It's a super indulgence.

Local Harvest Cafe expands hours

Big news--in case you haven't heard, our cafe, Local Harvest Cafe and Catering is now open for dinner. That's right. And not only that, but we'll even wait on you. We now offer table service for your dining experience.

Last night we offered house-made veggie lasagna (not heat and serve from Sam's), Sicilian pizza, and antipasto salad. Even though I was holding down the fort at the store, I found time to sneak over and do a little sampling. I wish I'd had my camera, but alas it was at home. The lasagna was fantastic. What made it different was that the sauce had a bit of heat. Made with local tomatoes and Mangia Pasta, it was a delicious treat.

Now we just need YOU. Please pass this information on to anyone who loves good food, loves supporting local farmers, cares about the environment, and likes to support small businesses. They will love you for it.

New Hours:
Mon-Fri 7 am - 8 pm
Sat 8 am - 8 pm
Sun 10am -3 pm


Wednesday, August 27, 2008

Baby oh Baby

If you don't have a baby, don't want a baby, or don't like babies, I suggest you skip this post....

That is my disclaimer.

So I wanted to do at least one post on cooking for wee ones. Jason and I have a 17 month old. It has been pretty important to me to cook most or all of his food. At times it has been quite a challenge--and during those times I'm thankful that I feel really good about the prepared foods we carry at Local Harvest.

Anyway, we have lots of foods which are great for first foods for baby and for the growing toddler. The book "Super Baby Foods" is a great resource for how to prepare your own infant cereals and "super" foods for the wee one. We carry many grains which you can grind for your own infant cereals--millet, barley, oats, rice and quinoa. The author also suggests add in's like Brewer's Yeast, tahini, and almond butter. I don't agree with everything in the book, but found the authors suggestions on making "super porridge" and storage of fresh foods to be really helpful.

If you're not feeling quite so ambitious, we carry Earth's Best infant cereals, organic baby food in jars, applesauce, and one of my favorite processed foods that I give to lil' Beck--Dr. Praeger's Spinach Pancakes. I can read every ingredient and even know what they are. Yea. Other great foods for kids (who are eating dairy) Farmer's All Natural Creamery cottage cheese, Nancy's whole milk yogurt, Nancy's kefir, and the ever easy organic frozen veggies.

For any of you moms and dads who are interested in making your own baby food, I'm always happy to chat about it and give any suggestions I can. Post or come into the store. I'm constantly learning as a parent and a cook for a wee one so if I can help or commiserate I'm happy to do so.
Also, we'll soon have a kid's menu at the cafe. In the meantime, feel free to ask for mini-smoothies for your little one. So good and good for them. You won't find any syrups in our smoothies. Only real ingredients. Yum.

Wednesday, August 13, 2008

Summer bounty continues

Here are ten reasons to drop by Local Harvest Grocery this week:
1. Watermelon
2. Yellow watermelons
3. Juicy cantaloupes
4. Sun gold tomatoes
5. Blackberries
6. Jasbo's salsa (very local and very yummy)
7. Peaches--perfectly ripe
8. Dumpling squash, lemon squash, delicata squash, and cute lil' pumpkins from Spikenard Farm
9. Better Bread (gluten-free banana bread--they are tasty even for us gluten-full people)
10. 'Cause we love to see you.......

Avocado tacos

Even though the weather is so great, I still didn't want to turn on my oven or stove the other night. So, we had one of my favorite easy dishes --Avocado Tacos.
So here goes:
2 chopped avocados
4 Tbls chopped red onion (local at LHG)
1/2 can of corn (fresh if you have it--we're out right now)
1 can black beans (rinsed)
1-2tsp cumin
salt to taste
1 chopped hot pepper (some at LHG now)
juice from 1 lime
1 tomato (local at LHG)
2-3 handfuls of mixed lettuce
tortillas ( I used spinach tortillas--corn or flour will work. You can also make these as tostados. I recently realized that I can toast corn tortillas in my toaster oven to get them nice and crunchy and I don't have to turn on the oven.)

hot sauce (Arnie's or Happy Dogs available at LHG and both are local)
sour cream or plain yogurt

Mix all ingredients. I usually put avocados in last so that they don't get too mashed. Gently stir and then season to taste. I like to then garnish the taco or burrito with cheese (I used Morningland Medium Sharp), yogurt (Nancy's Organic Whole Milk) and hot sauce
sour cream or plain yogurt--optional

Monday, August 4, 2008

New store layout--check it out

Hey folks-
We started the redesign of Local Harvest Grocery last night. Come in soon to see Phase 1. Many, many thanks to our Local Harvest volunteers--Brian Marston, Thoman Crone, Rainer Bussmann, Anita Synder, Van Pineda and Bill of Big Small Town Designs. I won't lie--it was super fun and we are really pleased with the first efforts. Of course all the "volunteers" had to take an oath not to divulge the Local Harvest secrets.

Look for Phase 2 in the next couple of months. Also we will soon be expanding the hours at the cafe.

Yours in local yummies,

Friday, August 1, 2008

Ozark Pride (lamb and mushroom pizza)

So, a few weeks ago I was talking with a customer about what she was making for dinner. She told me that she and her new hubby were whipping up a mushroom and lamb pizza. I said "Mmmm, wish you'd send me that recipe and I'll post it on the blog." Yea, so here it is. The even cooler thing is that they mad a recipe book that they gave to guests at their wedding. I say that so you understand the opening below. Here's the recipe thanks to Tony Arend (and sadly I don't have his wife's name right now. I will add it later.) The only thing you cannot purchase at our store is the Provolone cheese.

In a city where pizza is gross (St. Louis no offense), this recipe will have you making pizza at home which is far superior to pizza enjoyed by snobs in Connecticut or NYC. The stank of the mushrooms, Provolone, and Lamb will have your face pressed up to the oven door wondering what the heck is going on in there. Upon surfacing this pizza masterpiece will have you doubting all assumptions you’ve previously held of reality. Its pride time baby… Ozark Pride.

The Sauce
The Shopping List:
* 1/8 Cup Olive Oil
* 2 Cloves Garlic / Minced
* 1 6oz Can Tomato Paste
* 1 4oz Can Tomato Sauce
* 1 Cup Parmesan Cheese / Finely Grated
* 1 Tablespoon Balsamic Vinegar
* 3/4 teaspoon Cane Sugar
* 1/2 teaspoon Salt
* 3 Tablespoon Dried Oregano Flakes (If you like you can try finely chopping fresh Oregano.)

The Moves:
1) In a small sauce pan heat the olive oil on medium heat.
2) Add the minced Garlic and swirl a few times.
3) Stir in the Tomato Sauce and Tomato Paste and heat stirring all the while until smooth.
4) Stir in the Parm gradually and slowly.
5) Add the vinegar and continue stirring.
6) Add the sugar, salt and oregano stirring all the while.
7) Let the sauce simmer slowly. (Makes enough for 2 or 3 pies depending on your saucing preferences / Freeze what you don’t use right away)

The Dough
Shopping List:
* 1 Tablespoon Dry Active Yeast
* 3/4 Cup Wrist Warm Water
* 2 Cups All Purpose Flour + 1/4 Cup for Kneading
* 1 teaspoon Salt
* 1 teaspoon Cane Sugar
* 1 teaspoon Olive Oil

The Moves:
1) Dissolve the yeast in the water by stirring in a bowl and set to the side.
2) In a food processor combine all dry ingredients (except for the flour for kneading) and blend for a minute or two.
3) Add the water/yeast mixture and continue to blend until there is a solid dough ball clanking around in the processor.
4) Rub the oil into a mixing bowl which will accommodate at least twice the dough ball’s volume.
5) Take the dough ball out of the processor and knead moderately, adding a little flour if it is over-sticky.
6) Place the dough ball into the prepped bowl and cover tightly with plastic wrap.
7) Let rise for about 30-45 Minutes until the ball is pressing against the plastic threatening its attachment to the bowl. In many cases the dough will actually push through the plastic. This is a case when you know your dough ball has pride… Ozark Pride.
8) Remove the ball of dough from the bowl and punch down on a floured surface and knead, adding flour until the dough becomes workable.
9) When the dough is workable, begin rolling the dough out with a rolling pin.
10) After it is somewhat flat use your hands to finish the job working the edges and interior to make a round pizza shape.

The Pizza
Shopping List:
* 1-2 Tablespoons Yellow Corn Meal
* 1/2 lb. Lamb Sausage (Brats) or Ground Lamb / Chopped (Prarie Grass Farms at LHG)
* 2 Oz Fresh Shitake Mushrooms / Chopped (Ozark Forest Mushrooms available at LHG)
* 2 Oz Fresh Shitake Mushrooms / Thinly Sliced (dried will also work)
* 4 Oz Fresh Oyster Mushrooms / Chopped (Available at LHG)
* 4 Fresh Mozzarella Balls ( 8 oz.) / Shredded (Available at LHG)
* 1 Cup Provolone Cheese / Shredded

The Moves:
1) Pre-Heat the oven to 425F.
2) Place the pizza stone in the oven and sprinkle generously with cornmeal.
3) Saute the 6 Oz Chopped Mushrooms (4 oz. oyster, 2 oz. shitake) with the Chopped Lamb Sausage.
4) After the oven comes to temp, remove the pizza stone and transfer the dough to the stone.
5) Lightly coat the dough with the pizza sauce.
6) Place the mozzarella cheese atop the sauce.
7) Place all of the sautéed mess atop the mozz cheese.
8) Place the Provolone cheese atop the sautéed mess.
9) Scatter the sliced (uncooked) mushrooms atop the second layer of Cheese.
10) Place into the oven for about 15 Minutes or until the dough slides freely on the pizza stone.
11) Cool, Cut and Serve.

Wednesday, July 30, 2008

On the topic of local eggs

Some of you may have noticed that we have a new egg vendor. I thought I'd just share a little bit about what I've learned about the dilemma of raising eggs. So interesting.

Today I was talking with the farmer from Farrar Out Farms. We've carried their eggs off and on since we opened. With Prairie Grass probably getting out of the egg business, Farrar Out farms has become even more important to us. Anyway, he brought in only 15 dozen today. He said in a few weeks he hopes to be able to sell us around 50 dozen a week. The reason he has so few is that when it is super hot like this, the chickens just don't lay as many eggs. He said this is especially true of the older hens. He related that some farmers will keep more hens than he does so that during summer there are enough eggs to meet the demand. The downside of this he related is that the farmers have so much surplus in the spring that they actually end up dumping eggs in the fields and use them for fertilizer.

It made me think about how if we really want to eat locally it would mean being more in concert with nature. So maybe during those times it is super hot you go without eggs for a few weeks. Believe me, I hate it, 'cause I love eggs. And of course, with bigger farm operations like Good Earth (the new local supplier we're also using) it is possible to have eggs year round. So we don't have to, but......

Just something to share.

Seriously, you have to come in.

Today we got two bushels of Pristine Apples from Blue Heron Orchard. These lovely "apple" green (get it?) apples are crisp, sweet, and delicious. I am so excited to have them because I will tell you that the organic apples that we have gotten from our produce distributor of late have been very bruised and not too tasty. In fact, I was just bemoaning this fact yesterday when Blue Heron called to see if we need apples. How great is that.

Also, we have blackberries, sun gold tomatoes (as addictive as candy), green beans, beautiful bell peppers, tasty peaches, delicata squash, and this weekend we'll get melons!!!!

For carnivores--today we received a side of beef from Hinkebein. Lots of ground beef and all the popular cuts such as tenderloin, sirloin, strip steak and skirt steak are available. Prairie Grass also delivered some lamb brats and sausage which are always tasty and very popular.

We look forward to seeing you soon,
Maddie Earnest
P.S. I would love to post recipes from folks. So if you have a favorite recipe using products from our store, please send me your email and I'll try to publish some of them on the blog.

Wednesday, July 23, 2008

Peaches and Blackberries

This just in---ripe, delicious local peaches and blackberries arrived today. Hurry in because they will not last long. And I promise that they are super tasty. I think I'm dripping peach juice on the keyboard right now....

Also, we have tons of tomatoes, salsa from our cafe, corn on the cob, green beans, eggplant, basil, parsley, onions, potatoes, cucumbers....is your mouth watering yet?

This is a great time of year to experiment with eating mostly locally grown foods. The beginning is NOW.


Sunday, July 20, 2008

Cafe Address

Oops, I realized after receiving a comment that I didn't include the cafe address. That is so bad. Here is the address: 3137 Morgan Ford Rd. , St. Louis, MO 63116. The cafe is across the street from the grocery store, but a little bit closer to the park.

Hope everyone can come by soon.
Tues-Fri 7 a -2 p
Sat 8 a -3 p

Sunday, July 13, 2008

Some more great produce

Super excited about all the local produce we have in the store including black radishes. I'd never heard of these before yesterday. The farmers left us some recipes which you can have. We had some new farmers drop by to sell us produce which I loved. Meeting small (and I don't mean in stature) local farmers reminds me of why I wanted to be one of the founders of this store. The farm is called Spikenard Farm and is located in Carrollton, IL. Check out their site at www.spikenardfarm.org Such nice folks.

Other produce we received yesterday:
Cucumbers, cabbages, tomatoes, broccoli, parsley, chard, two little pumpkins, and these wonderful lemon squashes. The lemon squashes are literally shaped like big lemons and are really tasty. You can prepare them as you would a zucchini or yellow squash.

Hope you can come in and enjoy this bounty.

Cafe is OPEN!

Okay folks, the moment we've been waiting for (hopefully that you've been waiting for as well) has arrived. We officially opened Local Harvest Cafe and Catering on Saturday July 12, 2008. Hooray. We had a very successful first day even though the menu was very bare bones on day 1. In the coming weeks, we'll be adding soups, smoothies, coffee drinks, iced tea, and delicious sweet treats.

Clara (of Clara's Hummus) waits on Robert--a Local Harvest Grocery regular.

Here are some photos of the inside.

The wall hangings on the brick wall are the front windows from the previous business which closed 20-30 years ago.
We hope to see you all in the coming weeks. The address is 3137 Morgan Ford Rd. Hours of operation (which will change to include either Sunday or Monday) are:
Tues-Fri 7-2
Saturday 8-3
Yours in good eating,
Maddie Earnest

Monday, July 7, 2008

July and SAUCE

Long time since the last post--I had my face buried in delicious tomatoes, Hinkebein brats, a tasty kidney bean salad and fresh green beans from my parents garden in Arkansas. Yum. I was celebrating my independence from chain grocery stores this July 4th. : )

Anyway, I'm excited to report that this Wednesday you'll be able to get your very own fresh green beans at LHG. We're also expecting more tomatoes (yea), blueberries, peppers, more zucchini, red and yellow potatoes and cucumbers. Tasty. A raw foodist could have a field day with all this good produce. (For raw food recipes check out this months SAUCE-- www.saucemagazine.com)

Speaking of SAUCE, the Local Harvest Grocery crew is super excited to have been selected by SAUCE readers as the Best Gourmet Market in St. Louis. The party was crazy fun with good music, great people watching and samples from some of St. Louis' best restaurants. I especially enjoyed the beet ravioli from Niche.

All for now.

Thursday, June 26, 2008

Cafe and Pride Fest

Well you may have noticed that we're a little behind schedule for the cafe. Looks like the "soft" opening will now be next Monday or Tuesday. It is looking great and we're super excited about expanding our menu in the coming weeks.

Also, if you are at Pride Fest this weekend be sure to stop by our booth. We'll be selling wraps, cucumber/feta salad, pasta salad, and hummus. Yum. The Local Harvest Gang also again has a booth at the Tower Grove Farmer's Market. We'll have wraps, parfaits, and yerbe mate.

Also we have a few pints of sour cherries left at the store. Eat them plain or remove the pits, add a little sugar and make a small tart. We also have some very local peaches--and I mean very local--as in near Kingshighway.

Have a super swell weekend.
Yours in good eating,

Sunday, June 22, 2008


It's a great time for Quiche. Mmm. Here's a dish I made last night. I like to make a big ol' quiche so I use a large, deep, ceramic pie pan. If using a small pan you will probably have some leftover dough and I would cut the filling a little. Let me also say that even though I used an enormous pie pan, four of us ate the whole thing. Sure, I had good intentions to save a piece for my son who was already in bed, but alas he'll have to wait to have some of his mama's quiche. Sad.

Nut crust:
1/2 cup walnuts or almonds
1 1/2-1 3/4 cup flour (can mix a little whole wheat flour in with white)
5 TBLS butter
5-6 TBLS ice cold water

Grind nuts ( I use a small coffee grinder to do this) until they are super small and try not to get to nut butter consistency although I've had this happen and the recipe still works. Mix nuts, flour and butter. Mix together using a pastry cutter or forks. Do this until it is consistency of cornmeal. Then slowly mix in water until the dough sticks together. You want the dough to be slightly moist not wet. Roll out and chill until ready to use.

Preheat oven to 375

1 medium red onion
1/2 lb swiss chard chopped (can use broccoli, kale, mushrooms)
5 slices of tomato
5 eggs
1/2 cup plain yogurt (I used Nancy's Organic Plain. You can use milk instead of yogurt for a softer quiche consistency. I like mine a little more firm. )
6 0z grated cheese ( I used Morningland Dairy Med Sharp. Be sure to use a cheese with a lot of flavor)
fresh herbs (I used dill, parsley, and chives)
ground pepper

Saute onion in a little olive oil until onion begins to soften. Add chopped chard (be sure to remove most of the stem especially if they are big leaves) and saute until wilted. While this is cooking, mix eggs and yogurt together. Cut (I just use kitchen scissors to cut fresh herbs ) herbs and add to mixture. I would say I probably had a 1/4 cup of herbs total. Mix in salt and pepper.

Putting it together:
If you haven't already, put pie crust into your pie pan. Now add a layer of cheese to bottom. This keeps your crust from getting soggy by providing a barrier of fat. Mmm. Next add chard/onion mixture. Pour custard on top of your filling. Lay tomato slices on top and bake for 35-40 minutes.

Let it cool. We served ours with a little cucumber/tomato salad and bread.

Thursday, June 19, 2008

Gas Hole

Quick heads up about a movie showing this weekend. Figured some of you would be interested.
Here's the info:
JUNE 20-22
Narrated by Peter Gallagher
" St. Louis was an amazing experience! The response was huge and we are thrilled that "GasHole" did so well it was extended for another weekend." - Scott D. Roberts & Jeremy Wagener directors/producers
The film tackles the enormously timely issue of gas consumption and alternative fuel.

Showing Friday, June 20 at 7:15 p.m., Saturday June 21, 2:30, 4:45, & 7:15 and Sunday, June 22 at 2:30, 4:45 & 7:15 at the Hi-Pointe Theater at 1005 McCausland Ave, St Louis, MO 63117, ironically under the shadow of our favorite, giant Amoco sign at Clayton Road and McCausland Avenue, will premiere The Film Racket's new documentary, GasHole.
GasHole tickets for the June 20-22 shows are $8.75 for adults and $6.75 for seniors, students and matinees. Tickets are available now at www.stlouisgreen.com and at the door day of the shows.

Check out our site www.stlouisgreen.com and www.gasholemovie.com to learn more about the movie and read some reviews.

They are also going to be selling organic popcorn at the theatre. Yeah.

Wednesday, June 11, 2008

Fennel and fava beans

Local Harvest Grocery is overflowing with delicious produce both local and non-local organic. Local yummies-zucchini, squash, spinach, fennel, kohlrabi, GARGANTUAN broccoli, tomatoes, mushrooms, lettuce, and spring onions. Mmm, mmm good. Non-local tasty treats include fava beans, peaches, plums, pink lady apples, and grapefruit.

Tonight I made a pasta with fava beans and spinach, a side of lightly sauteed fennel, and sliced tomato with balsamic vinegar. I am new to the fava bean and I'm now a convert. Clara (our catering manager and maker of Clara's hummus, black bean dip, artichoke dip, etc....) told me how to prepare that crazy fava. First bust open the big pod, then throw the beans in boiling water for a few minutes. Drain and then remove the skin of the bean. You're left with a bright green bean. I then sauteed it in a little butter and olive oil, and added a bit of salt and pepper. I added spinach to the same pan after a few minutes and cooked it down a bit. As per Pat's suggestion, I mashed the fava beans and tossed the beans and spinach with some Parmesan cheese. I served it on Mangia Pasta (tagliatelle) and tossed it with a little more olive oil. Not kidding you--it was one of the tastiest meals.

The fennel was also unbelievably good. I chopped it and lightly sauteed it in butter and that's it. I just used a little. It was so nutty and flavorful. I wish I had more 'cause I'm still thinking about it.

Yours in a vegetable bounty,

Sunday, June 8, 2008

Summertime at LHG

Tonight I had a hard time coming up with a plan for dinner. After a day outside gardening and attending an afternoon outside BBQ, I wanted to eat something cool. Some Dippity ice cream or gelato came to mind (both 10% off right now by the way) but I'd just be hungry in half an hour. It's still too early for the bounty of tomatoes that will arrive in a few weeks so no tomato/mozzarella salads or juicy sandwiches with fresh tomato. Urgh.

So we ate egg salad sandwiches on a Companion baguette. I used eggs from Farrar Out Farms, a little mayonnaise (sorry we don't sell the kind I used), mustard, pickle, onion, celery and I added fresh dill and parsley from my garden and used the last of my lettuce (it'll probably be bitter in a couple of days). It was so good and we ate it outside which seemed appropriate.

And here's a weird thought--I wonder why no one ever sells plain hard boiled eggs. Stores sell cut carrots, celery, cheese, etc, but really, it's harder to boil an egg than cut up celery. And you know every now and then you just want a hard boiled egg. Hmm.

Stay dry this week and let's hope for some sun so our farmers' crops can grow.

Sunday, June 1, 2008

Permits and cycling

We had our zoning hearing last Thursday (May 29) for Local Harvest Cafe and Catering. The best I could gather it looks like everything is a go as long as we provide parking for folks. Lucky for us our fabulous landlord Rich Codd already had a plan in place for that. I have to say I was more nervous than I would have thought when going before this commission. And I think that nervousness stifled me for awhile, 'cause the second I got outside I started thinking about how weird it was that we absolutely had to have parking in order to get the permit.

So, is this because 1) The city knows that restaurants with parking are more successful? 2) The city is concerned that the cafe would take spaces from residents since it is both commercial and residential or 3) Is the City of St. Louis in cahoots with the big oil companies? It all made me feel sad again about how car dependent we all are--me included. This ruling came at the same time I was reading this amazing article in Bicycling magazine (June 2008) called "The Way It Should Be Is The Way It Is." How great it would be if we all rode our bikes more often. The article tells of the author's trip to Holland and details the resources they have put into major bikeways. That's right, bikeways not highways. It's a great read full of mind boggling stats like the fact that in Groningen, they expect that in 2008 65% of all trips in the city will be made by bicycle--65%. Shocking. Even in the most bike friendly areas of the U.S. the highest rates are about 3%.

Good news is the cafe will open and we'll have all of our permits, etc. And I guess the good news is that you can park your car at the cafe. And even more good news, you can also park your bike.

Can't wait to see you at the cafe--hopefully around June 20!


Wednesday, May 28, 2008

New products and etc....

We just received our first delivery of product from Herb n' Maid. This local cleaning business makes their own green cleaning products and we're super excited to be the first to carry them. There is an all purpose cleaner, a glass cleaner and a wood cleaner.

On the food front, we just got a small delivery of strawberries (yum) and green peppers. I do not recommend eating them together. Or, maybe that could be some weird chef challenge...Also Ken brought more Goatsbeard cheese today which is always good.

Wednesdays and Thursdays are always super fun 'cause we get so many deliveries. If you time it right you can meet a lot of our farmers and food makers. Sine (maker of delicious Azeefa lentil spreads) came in today with a new batch of her spreads. They are so good and she is such a wonderful person. I love knowing the people who are making and growing food for the store. It really makes the food taste that much better--seriously.

Have a great weekend.

Tuesday, May 27, 2008

Another Video

Here's a new video posted to ToastedRav.com

For a direct link to the site, click here

The only thing that made me sad was that the produce they show is not local. But, there wasn't a lot of local produce when they came to do the filming. Also, please forgive me for saying "flying off the shelf" (or something like that) about a million times.

Please pass to folks who might not know about our store. We'd greatly appreciate it.

Wednesday, May 21, 2008

Strawberries and Cream

We have fresh strawberries at LHG, but there aren't too many so come in quickly. And of course we have always have cream which is super yummy over strawberries. Why not have some in honor of Wimbledon even though that isn't until July. In fact, you could serve it one of your own trophies left over from high school. (If anyone really does this, send me a picture and I promise I'll post it.)

And if you're still reading this we also have white asparagus and fresh green peppers. Pat told me the white asparagus is very juicy and excellent when pickled. All of these items are local and super fresh (not frisky, FRESH).

Sunday, May 18, 2008

sunscreen and bug spray

Well I know you can't eat sunscreen or bug spray (okay you can, but really why?) but we do carry it at LHG. I was wishing I'd bought some of the super kid friendly sunscreen we carry when I saw my son Beck sitting in a big ol' patch of sun which was finally so prevalent this weekend. Just a heads up that it is there and ready to use.

Also, many thanks to Beka who is helping me improve our small but mighty personal care product section. Beka selected some of the Dessert Essence face washes and some jojoba and tea tree oils for us to sell. Check 'em out. We'll be carrying some new shampoos as well in the near future.

Enjoy the weather and hope to see you soon.

P.S. The lemon bars from Veruca are soooooo good. If you need a pick me up this week be sure to stop in one.

Wednesday, May 14, 2008

Grass Fed Beef and Energy Audits???

So I have a confession---I was watching ABC's morning news show this morning from 6:30-7:00 a.m. That's right. Anyway, I was surprised and happy that one of the reports was on two ways Americans can make a positive impact on the environment. The two listed were to 1. Eat less Beef and 2. Have an energy audit.

I want to address both of those. I certainly agree that Americans eat too much meat but it's also that we're eating meat that has not been raised properly. Most cattle are raised in CAFO (Confined Animal Feeding Operations) operations which contribute a lot of greenhouse gases. First because the cattle are fed corn or soy-- crops grown specifically for animal feed which take a lot of energy to grow. And secondly, once the animal has been slaughtered and packaged for consumption, it is then often shipped long distances before it is consumed. There are a myriad of other problems with CAFO's which I won't get into here (plenty of website for that) but this report on ABC seemed to hint at these type of operations.

What I would have added to the report is to eat locally raised grass-fed beef from small scale farming operations. All the beef we sell at Local Harvest Grocery is grass-fed (yes, the cows are eating what they are supposed to eat--they are not meant to eat corn and soy) and once packaged the shipping distance is under 150 miles. Let me also throw in that if you're going to eat beef you should know that grass-fed beef has health benefits like Omega-3. If you eat meat produced from cattle in a CAFO you are also ingesting hormones, antibiotics, and you aren't getting any of the omega-3 fatty acids. Check out this site for more information. http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp

I was a vegetarian for about 18 years and even though I still don't eat meat often, I feel really good about the meat we're selling, the farmer's who are producing it, and the way they are treating the animals. And when I do eat meat, I say a little prayer of thanks to that animal. It makes me feel more in touch with the animal. I digress...

Now onto the energy audits....I had an energy audit a few months ago and it was really interesting. We used Show Me Home Energy Solutions. Dave Rabenau is the owner and is super nice and super dedicated. Check out www.showmehomeenergysolutions.com I highly recommend it. We haven't been able to do everything, but I learned a lot. I was fascinated by the fact that a home can be too tightly sealed. What? Check out his sight.

Wow, see what a little TV watching can do for you. Whew. And if you made it to end of this post--thank you.


Monday, May 12, 2008


I know the crazy winds of Sunday suggest otherwise, but I swear it is Spring. I know this because on Saturday we received our first delivery of locally grown asparagus. I'd eaten a few of the asparagus shoots that popped up in my backyard patch. Patch is probably too generous of a word for it, but regardless I cooked up those tiny little guys a couple weeks ago and made my family savor them. It was a quick experience--sorry slow food.

Anyway, I was glad to get a nice sizable bunch from the store. I can be a bit of a purist about my vegetables and a lot of times the only thing I do is steam them for a bit and then eat them--no salt, no butter, no nothin'. That's how we ate them on Sunday and they were delicious. We enjoyed them (even our 14 month old) along with some homemade lasagna that I made for us on Mother's Day. That's right, I cooked the Mother's Day meal. And I enjoyed it. I promise. Although you can still give Jason a hard time about it.

More local produce will be coming soon and I can't wait.

Yours in eating,

Monday, May 5, 2008

LHG at Tower Grove Farmer's Market and cafe update

So, I hope everyone knows that the Tower Grove Farmer's Market opens this weekend. I am super excited about it. If you've never been you really have to go. It is the community gathering point of the summer season and so much fun. The first Saturday of the market is even more fun because there are guest speakers, lots and lots of music, tons of food and art vendors and extended hours--8:30-2:30. Be sure to check out the website for more information www.tgmarket.org

Local Harvest Grocery is also going to have a food booth at the market this Saturday. Please stop by and enjoy a yogurt parfait (organic yogurt, Black Bear Granola, local pecans, local jam and honey and even local peanut butter if you so desire) or for lunch you can enjoy a delightful wrap. We'll also be serving an organic iced tea infused with fresh mint. Yum.

And while I'm writing, here's a cafe update--our flooring is in and Patrick is going to be loading in the seating tomorrow. Hooray. We've got lots of equipment on the way and hope to be operating by June. We can't give you an actual open date yet because there are two big things out of our control that are going to determine that--one is that Pat's wife Jenny is going to have a baby in the next few weeks and the second is waiting on our permits to go through. You know--really big things like that.

Hope to see you at the market and the store--

Wednesday, April 30, 2008

Mushrooms and a blogworthy move

We got some lovely mushrooms in today from Ozark Forest. The oyster mushrooms were so lovely (they look like sea anemone) and aromatic that I had to bring some home for dinner. Yum. I sauteed them with a little yellow onion and then tossed them with saffron pasta from Mangia, chevre from Our Garden, and fresh parsley (all items available at LHG). It was so yummy and fresh. I felt so fortunate to have access to all this great food.

On another blogworthy note....Had a couple come into the store today who had recently moved to the area. I assumed they'd just moved from another part of the city and so I was surprised when they said they moved to Juniata from Honolulu. Really? What? Do people really live in Honolulu? The best part of this story though is that they came across our website when they were researching where in St. Louis to live and decided to move to the neighborhood b/c of LHG. Maybe they were exaggerating, but maybe not. I'm not gonna lie--it's a lot of pressure, but we're up for it. I think.

Friday, April 25, 2008

Spring Cleaning

As I was walking through the store the other day I noticed that we have a lot of bottles of the "Cedar Cleaner" from Cheryl's Herbs. This made me sad because it is a really great cleaner. I think the name is a bit confusing--I've had people ask me if it's literally for cleaning cedar. The answer is a big ol' "NO!" When I bought it I was afraid the cedar smell might be too strong and that I'd feel like I was camping every time I used my bathroom. I love camping, but wasn't sure I wanted to think I had to check for ticks each time I stepped into the lou (sp?). I was really surprised at the light aroma and at how well it cleans. So I'm giving it a big thumbs up.

And on the subject of spring cleaning I hope folks have heard of "Herb'n Maid" which is a green cleaning business. Check them out at http://www.herbnmaid.com/. It is my hope to one day employ them for my own home. (I'm fantasizing about it right now.......) They make their own cleaning products which I was able to check out at Earth Day. They are so great. We hope that we'll be able to carry their cleaning products soon at LHG.

Have fun cleaning or if not, at least clean green.

Tuesday, April 22, 2008

Quinoa Salad anyone?

Last night I made a super yummy and super easy dinner. This meal was adapted from a salad that LHG employee Laura makes regularly. Many thanks to her for this fantastic salad idea.

All ingredients are available at Local Harvest Grocery.
1 bag of arugula (or other spicy salad green)
1 cup of cooked quinoa (I prepared it with a broth made from Better Than Bouillon Vegetable Base instead of water to add a little more flavor)
1 small red onion (cook in olive oil)
1-2 cloves of garlic`
1 can Aduki beans
a squeeze of lemon (optional)
balsamic vinegar (about 1-2 TBLS)
Goat cheese (I used Goatsbeard this time which I always love)
tamari sunflower seeds
(serves 2-3)

Prepare the quinoa which takes about 20 minutes to cook. When you have about 10 minutes left to go, saute the onion and garlic until nice and soft. Add aduki beans and heat until warm. Splash with some balsamic vinegar and stir. Set aside.

Place arugula on a nice big plate. Sprinkle with a little olive oil. Layer a scoop (I'm not very precise) of quinoa. Then layer some of the onion and beans. Top with crumbled goat cheese, a sprinkling of sunflower seeds, and if you want a squeeze of lemon. It's super easy and so tasty.

Can't wait for fresh asparagus, because that would be a great addition.
Yours in eating,

Monday, April 21, 2008

Earth Day

Okay, so LHG (Local Harvest Grocery) participated in our first Earth Day. It was an amazing day. We had a food booth and many thanks go out to our employees who helped make it happen. Clara made literally hundreds of pounds of dip and worked lots of hours to help prepare. Laura and Clara both worked a long 13-hour day at the festival. And our newest employee Andy helped us make lots of Morganford Mediterranean wraps and had face time on Channel 11 news along with Clara and me. Even Mayor Slay came by and I could tell that he wanted to put his face right in that hummus and just have a field day, but his handlers were holding him back.

This was one of our largest food events thus far and to quote Clara Moore "You can do anything if you have a system." We were all thankful for her systems. We all discussed how great it's going to be when we have our new space. Food prep for hundreds is a wee bit tight at LHG. Our new cafe and catering space will seem like a warehouse in comparison.

Thanks to all our customers who dropped by to show their support. It feels good to have so many people pulling for LHG and for local foods.


Wednesday, April 16, 2008

Is it really Spring???

I'm hesitant to believe given all the false starts this year (and yes, I think it's more than usual) that Spring is really here. But I believed it enough to get into the yard today to plant some seeds in the vegetable garden. Granted, I hardly need the produce now since I have constant access to yummy produce at Local Harvest Grocery, but gardening is super fun and it is amazing to see a tiny little seed blossom into a big ol' plant. I know there are all kinds of explanations for how it happens, but truly it seems like a miracle to me every year.

And for all the things I don't grow from seed (and that's a lot) I'm super excited about the fact that this year it is going to be easy to get organic plants for the garden because we are selling plants from Biver Farms at LHG starting 4/17/08. This first batch includes mint, basil, sage, chives, broccoli, and tomato plants. Who knows, this year I may even plant my herbs earlier than usual because I am so ready to embrace this recent bout of warm weather.

All for now.

Monday, April 14, 2008

Global Ecology Conference

I am bummed that I cannot attend this. So, if you go, you have to come into the store and let me know how it was.

Global Ecology: A Creative Opportunity to Design a Sustainable Future
Saturday, May 3, 10a.m.-5:30 p.m. at Webster University
Dinner at 6:00 featuring locally grown food.

Featured speakers include:
Frances Moore Lappe, Dennis Kucinich, Wes Jackson, Satish Kumar, Thomas Moore, and Madhu Suri Prakash

Register by April 24 at www.webster.edu/kumar

Friday, April 4, 2008

A whole new blog

That's right folks--Local Harvest Grocery has entered the blog world. I'll be your blog host, and I'm looking forward to sharing my most intimate thoughts and feelings with you. Okay, not really, because I'd like you to stay awake. I do hope to share thoughts on food, eating, more eating, events, what's new in the store, updates on our new venture "Local Harvest Cafe and Catering" and of course yummy recipes.

So, first things first. You have to get into the store to try the tasty treats from Veruca. The brownies are super gooey and delicious. I bought one for a friend as a thank you and then stared at it so long while she was eating it that I forced her to share it with me. How sad is that. Then I made my husband share his with me. I didn't tell him I'd had half a brownie earlier in the day. There is also this very inventive cola cake dessert called "Sodalicous" and it is only $2. It is very decadent and the portion is small enough that you don't feel guilty about it.


You'll be seeing some new faces around Local Harvest Grocery. We're excited to welcome Anne Tkach to the store. Starting in May you'll see Anne a lot more. She'll be helping us with a lot of our local ordering and will be an "all around Local Harvest Woman." Andy Cohen is also now a member of the LHG crew. Andy will eventually be working more at the Cafe, but for now he's learning the grocery store ropes.

This concludes this first ever Local Harvest blog entry. If you'd like to see recipes or "reviews" on some of the products, you're welcome to send comments and I'll post what I can.

Yours in eating, revitalizing, health and happiness,