A Day at the Community Farm

An abundant harvest

An abundant harvest

Today I was out in my old stomping grounds, the fields of the Community Farm of Ann Arbor.  My dad and I and our friend Kipp were working on getting our volunteer hours accomplished for our CSA membership.  It was a fun and beautiful day at the farm.  I’m delighted to be able to share some updates from the farmer perspective.  Out at Community Farm the wacky weather has led to some interesting crop situations.  Tomatoes are coming in a bit

Baby goats milling around

Baby goats milling around

late (which is why we got to spend the afternoon harvesting them!), but the cold weather means the basil is finishing early.  On the flip side, the broccoli is coming out early, so perhaps it’s time to figure out the ever elusive basil-broccoli recipes!

Leeks freed of the weeds!

Leeks freed of the weeds!

The farm is thriving–the leeks which we weeded are looking beautiful–I have no doubt it’s going to be a great year for leeks and other fall crops.  A little rain is needed, but I’m hoping it won’t rain on the Farmers Market tomorrow.  The little goats are growing well and are full of personality.  All in all, a gorgeous day visiting old friends and yummy veggies.

With all that in mind, here’s what we’re making this week:

Spanikopita with Beef –  This delicious dish is a perennial HK fan favorite: layers of flaky phyllo dough alternate with creamy cheese and lots of fresh, delicious greens. This non-traditional version includes hearty ground beef in the filling, making it an excellent meal. Single Serving  – $10

Turkish-Style Braised Eggplant  and Beef with cous cous – My friend Nell’s go-to eggplant dish, this savory main features eggplant and beef braised in a sweet and savory tomato sauce, served over delicious cous cous. To die for. Gluten free option available. Single Serving $10

Roasted Red Pepper Bisque – Roasting brings out the natural sweetness of our fresh local sweet peppers.  This smooth soup has a hint of creamy decadence that will brighten your meal.  Gluten Free. Pint $7

Two Way Street Beets – Beets and chard combine with a delicious citrus-sesame dressing. You’ll love it!  Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Spanikopita  – This delicious dish is a perennial HK fan favorite: layers of flaky phyllo dough alternate with creamy cheese and lots of fresh, delicious greens. This is the more traditional, vegetarian version–it makes an excellent meal. Vegan option available.Single serving $10

Turkish-Style Braised Eggplant with cous cous – My friend Nell’s go-to eggplant dish, this savory main features eggplant braised in a sweet and savory tomato sauce, served over delicious cous cous. To die for. Gluten free option available. Single Serving $10

Roasted Red Pepper Bisque – Roasting brings out the natural sweetness of our fresh local sweet peppers.  This smooth soup has a hint of creamy decadence that will brighten your meal.  Gluten Free. Pint $7

Two Way Street Beets – Beets and chard combine with a delicious citrus-sesame dressing. You’ll love it!  Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

Tomatoes for days!

Tomatoes for days!

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Meet the Customers: World War II Veterans!

One question I get asked a lot here at Harvest Kitchen is “Who is your customer base?”.  I don’t really know WHY people ask the question, because obviously we’re happy to sell to anyone, but I usually answer that we have a diversity of customers, ranging from families with young children, to busy professionals, to older folks who don’t feel up for cooking.

Well, recently I discovered that we have one demographic that’s particularly interesting: we have (at least!) two World War Two veterans among our regular customers!  We’re really proud to be able to make life easier for these amazing gentlemen, and I took the opportunity to interview them.  I will update this post with photos when I am able, but in the mean time, let’s enjoy their words.  Here are their stories:

Bill Yaeger

When and where did you serve in the war? I served from 1944 to 1946 in the European theater, in the 3rd Army under General Patch, and later the 7th Army under General Patton.  I landed in Le Havre, France, soon after D-Day, and pushed across Southern France, including the Battle of the Bulge, and eventually into Germany in 1945.  After the German surrender in April of 1945, I remained in Frankfurt, Germany, serving in General Eisenhower’s Honor Guard.

What is one thing you think young people don’t know about what it was like to serve in WW2? The extent of the concentration camps–how many camps there were, and how many millions were exterminated.  I saw Buchenwald, soon after it was liberated, and the things that were left behind.  The warehouses full of human hair, shoes, suitcases.  It made me feel glad it was all over.

Do you have any memorable food-related stories from your time in the service? The food was terrible.  The worst was S.O.S., which was short for “s**t on a shingle.”  It was supposedly beef in a thin gravy over bread, but it resembled more a cut up inner tube.  It was impossible to chew.

Anything else you’d like to share?  The War was a period of great personal discomfort for me.  You were either too cold, too hot, too dirty, and always scared.  I joined the Army in 1944 when I dropped out of college.  My Father was on the local draft board, and I knew that when I left school my deferment would expire, and he would have to draft me, so I volunteered. My father was very unhappy with my decision.  He had served in WWI and knew the horrors of war.  I felt it was my patriotic duty.

What’s your favorite Harvest Kitchen dish?  I have 4 favorite dishes:  Fettucini Toscano, Swedish meatballs, Bacon Mac and Cheese, and Collards with Ham.

Lew Towler

When and where did you serve in the war? 

  • Stateside: Bootcamp all of Sept. 1943. Camp Peary, Williamsburg, Va. (I did close order drill 6 hours a day, and then on our one day off, we did KP (Kitchen Patrol) all day long.)
  • Fall 1943: Advanced Training at Davisville, Rhode Island (I did not know then that I would return to Rhode Island 50 years later to serve as  a Pastor at St. Paul’s Episcopal Church, Wickford RI. I drove by the barracks I lived in in 1944 every time I drove to Providence.)
  • Staging port for service overseas (SeaBee Base, Gulfport, Miss) late 43 to March 44.
  • Pacific Islands from March 1944 to November 1945: Munda, Guadacanal; Took part in invasion of Peleliu, Palau Islands (Western Caroline Island range S. of the Philippines)
  • Returned home in Dec. 1945 for 30 day leave.
  • Final tour: AN 45. a Net Tender in Dry Dock at St. Pedro, Cali.
  • Happy day! Discharged, Great Lakes Ill May 6, 1946.

What is one thing you think young people don’t know about what it was like to serve in WW2?  Whenever I speak to a group about my naval experience, I try very hard to communicate to my hearers the powerful sense of unity that existed in our nation during the war.  It is a unity, not achieved since that 1941-45 period of time.

Do you have any memorable food-related stories from your time in the service? We invaded the island of Peleliu on Sept.15, 1944. A few months  later, the island was declared secured from the enemy. At first we were vigilant and prepared for anything (slept in fox holes for the first week), but after that we kind of relaxed a bit. Breakfasts at the Sea Bee base on Peleliu were not your gourmet, sterling silver and linen affairs, so a lot of guys slept in during breakfast and fixed their own coffee when they got up. HOWEVER. Once a month we had fresh eggs for breakfast. We never knew when the happy day would arrive, but when we looked toward the chow hall at 7 in the morning and saw a long line waiting to get into the tent, we knew the good news had spread and that fresh eggs were on the menu.

Anything else you’d like to share? I count my service in the Navy Sea Bees to be one of the greatest honors of my life. Going in at age 18 and coming out a few months before my 21st bday, I was one of the younger ones.
On Peleliu, we lived in five men tents, and one of my tent mates was a truly neat guy named Fred DeLozier, from Maryville, Tenn. Along about 10 pm or so, Fred would shout “Time to hit the sack”
Now, very often when I go to bed I shout to Fred in heaven: “Time to hit the sack, Fred!”

What’s your favorite Harvest Kitchen dish? Two, I think: curried chicken salad and chicken pot pie.

Thanks for your service and your stories, Mr. Yaeger and Fr. Lew!   We’re honored to be part of your lives.

Now, for the menu:

Chicken Parmesan –  Miller’s organic chicken, breaded to crispy perfection, baked in our homemade marinara sauce and topped with creamy mozzarella cheese. Could it be any more of a crowd pleaser? Served over a bed of rotini.  Single Serving  – $10

Beef Vegetable Curry with Brown Rice  –  Savory, flavorful, and full of spices, this delicious beef curry is bound to be a big hit.  Served over brown rice and featuring a delicious assortment of fresh summer veggies. Gluten free. – $10

Summer-fresh Vegetarian Chili – Chili-expert Ryan combines summer’s freshest veggies (tomatoes, corn, peppers, and more) into a savory taste-sensation.  Crack open a bag of tortilla chip and sit back and enjoy a delicious red chili. Gluten free.  Pint $7

Stoplight Salad –  This fun and flavorful salad has all the colors of a stop light: red peppers and tomatoes, green peppers and herbs, and yellow corn. Tossed with a light and tasty dressing, this could almost be a meal in itself. Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

Eggplant Parmesan – Delicious eggplant, breaded and roasted to crispy perfection, baked in our homemade marinara sauce and topped with creamy mozzarella cheese. Could it be any more of a crowd pleaser?. Single serving $10

Summer Vegetable Curry with Brown Rice  –  Savory, flavorful, and full of spices, this delicious vegetarian curry is bound to be a big hit.  Served over brown rice and featuring a delicious assortment of fresh summer veggies. Gluten Free. Single serving $10

Summer-fresh Vegetarian Chili – Chili-expert Ryan combines summer’s freshest veggies (tomatoes, corn, peppers, and more) into a savory taste-sensation.  Crack open a bag of tortilla chip and sit back and enjoy a delicious red chili. Gluten free.  Pint $7

Stoplight Salad –  This fun and flavorful salad has all the colors of a stop light: red peppers and tomatoes, green peppers and herbs, and yellow corn. Tossed with a light and tasty dressing, this could almost be a meal in itself. Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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Mary and Zlatko’s One Year Anniversary

Caprese Skewers from Harvest Kitchen

Caprese Skewers from Harvest Kitchen

Keeping the appetizer buffet filled

Keeping the appetizer buffet filled

Mary and Zlatko's wedding--579 Mary and Zlatko's wedding--602

Laughing at the buffet

Laughing at the buffet

Mmm, a delicious plate of food

Mmm, a delicious plate of food

Cutting the "local food" wedding cake! (Decorated with flowers from Seeley Farm!)

Cutting the “local food” wedding cake! (Decorated with flowers from Seeley Farm!)

Our waltz

Our waltz

This week marks one year since Mary and Zlatko got married! What a crazy and fun time that was here at Harvest Kitchen, since we did the catering for both the rehearsal dinner and the reception.  On top of that, Argus Farm Stop opened on the same day (Happy Anniversary, Argus!), so on the whole it was a busy, fun, insane weekend.  Oh, and it was Heritage Festival, so Depot Town was a madhouse..add to that all my aunties trying to come visit Harvest Kitchen and the chefs cooking up a storm…it was certainly a memorable time.

It’s been really fun in recent weeks, watching some of the same items come up on the menu that we made for the wedding, seeing the same “mid-August” vegetables come in season–I guess these dishes and veggies will always mean WEDDING to me!  Here are a few food-related wedding photos to enjoy.

And now, this week’s menu!

Pesto-Quinoa Zucchini Boats with Sausage–  Tis the season for summer squash! This time we’re taking young, tender squash and filling them to the brim with zesty pesto-soaked quinoa, scrumptious ground pork, and garnished with fresh cherry tomatoes for a contrasting sweetness. Gluten free. Single Serving  $10

Sweet Pepper Strata with Bacon – This delicious casserole contrasts a creamy topping with savory Mexican-spiced peppers and a golden pilaf.  With nice crispy bacon, this filling strata is the flavor of summer.   Single Serving  – $10

Ratatouille – Nothing says “August veggies” like this traditional French stew of eggplants, zucchini, tomatoes, and all of the herbs we can find. Buy an extra for the freezer! Gluten free. Pint $7

White Bean Salad with Roasted Tomatoes and Eggplant – Hearty enough to be a meal in itself, this delicious salad is overflowing with the sweet and savory flavors of roasted vegetables. Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Pesto-Quinoa Zucchini Boats–  Tis the season for summer squash! This time we’re taking young, tender squash and filling them to the brim with zesty pesto-soaked quinoa and garnished with fresh cherry tomatoes for a contrasting sweetness. Gluten free. Single Serving  $10

Vegetarian Sweet Pepper Strata – This delicious casserole contrasts a creamy topping with savory Mexican-spiced peppers and a golden pilaf.  This filling strata is the flavor of summer.  Single serving $10

Ratatouille – Nothing says “August veggies” like this traditional French stew of eggplants, zucchini, tomatoes, and all of the herbs we can find. Buy an extra for the freezer! Gluten free. Pint $7

White Bean Salad with Roasted Tomatoes and Eggplant – Hearty enough to be a meal in itself, this delicious salad is overflowing with the sweet and savory flavors of roasted vegetables. Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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August Beauty Wordless Post

It’s that time again–time for a post to simply show off our beautiful food and not do too much talking!

Beet carrot cuke saladCapreseItalian Zucchini Pie

chard wraps
BBQ ribsCreamy Stuffed Zucchini

And now, this week’s (equally beautiful) menu!

 

Chicken and Sausage Jambalaya –  Rich flavors, Creole spices, summer’s freshest vegetables, and of course delicious sausage and chicken. Couldn’t ask for more! Gluten free. Single Serving $10

Roasted Chicken with Pesto Pasta –   Moist and flavorful chicken is a summer-y dream when served over a bed of pasta with pesto sauce. Basil for days! Single Serving – $10

Gazpacho – Truly a taste of summer: chilled gazpacho soup is essential for surviving a heat wave.  Ours is crabbed with fresh veggies including peppers, cucumbers, tomatoes, herbs, and more. Overflowing with flavor. Gluten free. Pint $7

Shopska Salad (aka Greek Village Salad) –  In honor of Mary and Zlatko’s wedding anniversary, we’re including this, the most popular salad in Macedonia, a refreshing blend of fresh tomatoes, cucumbers, and grated feta cheese.  Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Vegetarian Jambalaya with Rice – Rich flavors, Creole spices, summer’s freshest vegetables, and hearty black-eyed peas for protein. Couldn’t ask for more! Gluten free. Single Serving  $10

Zucchini Fritters with Pistou Sauce  – Crispy zucchini fritters make an excellent summertime treat.  Ours are served with a creamy basil-rich Pistou sauce. Gluten free option available. Single serving $10

Gazpacho – Truly a taste of summer: chilled gazpacho soup is essential for surviving a heat wave.  Ours is crabbed with fresh veggies including peppers, cucumbers, tomatoes, herbs, and more. Overflowing with flavor. Gluten free. Pint $7

Shopska Salad (aka Greek Village Salad) –  In honor of Mary and Zlatko’s wedding anniversary, we’re including this, the most popular salad in Macedonia, a refreshing blend of fresh tomatoes, cucumbers, and grated feta cheese.  Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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Summertime Farmers Markets

Come one, come all! Stop here for the famous beet and carrot burgers. #farmersmarket #harvestkitchenlife

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It’s always fun to run into so many of our friends and customers at our Farmers Markets locations in the summer.  It’s one of my favorite parts of my job–getting to hang out outside on beautiful summer days, telling people about our fantastic food and socializing with my fellow vendors.  Last summer we were doing four markets per week: Cobblestone Farm on Tuesdays, Westside on Thursdays, and the downtown Ann Arbor Market on Wednesdays and Saturdays.  This year we’ve had to cut back and focus only on the Ann Arbor Market.  The other markets are still happening and we miss participating, but it’s also nice to do less running around.

A typical day at the Ann Arbor Farmers market begins with me waking up around 5:15 am to get ready to go to work.  Since my husband works nights, he sometimes stays up to make tea for me in the morning, but if he hasn’t done that, I make myself a big pot of tea.  I get dressed (in weather-appropriate clothing), grab my bag of food and water bottle and other market-day necessities, brush my teeth and wash my face and head to the market in time to sign in before 6 am.  Once all the vendors are signed in at 6 am, the market manager goes to see which of the permanent vendors are participating on that market day.  That way we know which stalls are available for the rest of us, the so-called daily vendors.  Once the market manager has mapped out which stalls are taken and which are available, the daily vendors choose their stalls in order of seniority.  I usually try to get a stall near where I’ve been in previous weeks.  Lately I’ve been lucky enough to get a stall on the main aisle, although that will probably change when some permanent vendors return in the fall.

Once I’ve chosen my stall (around 6:15 or 6:20), I usually take 20 minutes to do my delivery to Argus Farm Stop.  I return to the Farmers Market shortly before 7 to set up my stall and get ready for the day.  At Harvest Kitchen, we do most of our business to our regular customers in the first few hours of market.  The early afternoon usually sees me doing a lot of outreach/education to new customers.  To keep the day interesting, one of my fellow vendors created a “Farmers Market Bingo” sheet–I am always entertained by keeping my eyes peeled for Pregnant Ladies, Abandoned Coffee, and people asking the way to Zingerman’s.

Market day winds down after 2 pm.  Technically the market closes at 3, but depending on the weather and how busy we are with customers, many vendors begin to pack up a little earlier than that.  A tip for market shoppers–don’t wait til 2:30 to come to market! You’ll get the best selection if you come earlier.  So, after a busy day of marketing, we vendors pack up our gear and head home–just to prepare for another market day coming up.  Come visit us–and if you wear a matching outfit with your friend or partner, you might be able to help us score BINGO! :)

Here’s the menu

Classic Stuffed Peppers with Ground Beef –  We’ve been looking forward to making stuffed peppers for months.  This classic recipe is a delicious combination of ground beef, tomato sauce, rice, and plenty of veggies. Gluten free. Single serving $10

BBQ Country Ribs with Green Beans and Potatoes–  Salute the Summer with delicious country ribs doused in our delicious homemade BBQ sauce and served on a bed of flavorful green beans and roasted new potatoes. Gluten free. Single Serving – $10

Corn Chowder  – A little cream and a boatload of veggies set this summertime “chowdah” apart. Lip-smackin’ rich goodness. Not too heavy for a summer day! Pint $7

Sesame Cucumber Salad –  A long-time HK favorite, this sesame-seasoned marinated cucumber salad is surprisingly refreshing and delicious–probably because of all the great ingredients! Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Vegetarian Stuffed Peppers  –  We’ve been looking forward to making stuffed peppers for months.  This recipe features a delicious combination of tomato sauce, rice, and plenty of other  veggies and herbs. Gluten Free. Single serving $10
Beet and Carrot Croquettes with Green Beans and Potatoes–  Back by popular demand, these seasonal veggie croquettes are full of grated roots, cheese, rice, and plenty of flavor. Sweet and delicious, these are unlike any veggie burgers you’ve had before–perfect for the vegetarians at your picnic.  We’re pairing this dish with a lovely side of green beans and potatoes. Gluten Free option available. Single Serving $10

Corn Chowder  – A little cream and a boatload of veggies set this summertime “chowdah” apart. Lip-smackin’ rich goodness. Not too heavy for a summer day! Pint $7

Sesame Cucumber Salad –  A long-time HK favorite, this sesame-seasoned marinated cucumber salad is surprisingly refreshing and delicious–probably because of all the great ingredients! Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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Summer time, and the Livin’ is easy

A sunny field at Seeley Farm

A sunny field at Seeley Farm

Judging by the weather, proper Michigan summer is finally here.  At Harvest Kitchen, we are gearing up to enjoy all of the amazing summer vegetables that become available at this time of year.  You may have already noticed zucchini and summer squash being featured prominently, along with chard and beets and new potatoes and herbs and…. well, basically every week the list of vegetables we can get from our farmers gets longer.  It’s a pretty exciting and inspiring time of year from our perspective.  We can’t wait for fresh tomatoes, corn, and peppers–these delights are just a few weeks away, and should be followed by eggplant, melons, sweet potatoes, and more.  Be sure you don’t miss any of the amazing concoctions we’re making to feature the freshest food of the year.

I had a nice chat this week with Farmers Jon and Karlene of Goetz

A view of the fields at Tantre.

A view of the fields at Tantre.

Farm.  Jon told me that the heavy rain earlier this summer caused extensive crop damage and they’re behind for the season.  This matches with what I’m hearing from friends at Green Things Farm and Seeley Farm–all this rain makes it hard to plant the sequential crops (especially quick-growing things like salad greens which must be planted weekly) since you don’t want to work the fields while they’re wet.  However, Karlene (who is noted for her more positive outlook when contrasted with Jon’s doom-and-gloom) says that despite the damage to some crops, other water-loving veggies are thriving and overall things should be fine.

Planting peppers at CFAA

Planting peppers at CFAA

That’s one of the glories of working with local farmers who grow a diversity of crops–if it’s a bad year for one veggie, it’s probably exactly the weather that some other plant loves.  We’re looking forward to what the season brings!

In the mean time, here’s the menu for the week:

Veggie-Rich Quinoa Chard Wraps with Ground Pork  – Our ever-popular quinoa chard wraps take a summer-y direction this time: we’re stuffing the chard with tons of delicious ground pork and plenty of summertime veggies. Gluten Free. Single serving $10

Italian Zucchini Pie with Sausage –  Homemade herbed crust is the perfect background for this flavorful quiche-style filling.  Zucchini plays a role, of course, but we also feature local dairy, more of that delicious Italian sausage from Sparrow, and so many herbs.  7″ pie – $15

Caprese Salad –  This world-class flavor combination of fresh cherry tomatoes, fresh mozzarella, and fresh basil needs no introduction from me! Dive in! Gluten free. Pint $8 or Half Pint $5

Creamy Coleslaw – Crispy cabbage and carrots in a delicious mayonnaise dressing, this traditional coleslaw is the ideal companion to any meal this week.  Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Veggie-Rich Quinoa Chard Wraps  – Our ever-popular quinoa chard wraps go in a summer-y direction this time: we’re stuffing the chard with plenty of summertime veggies, flavorful seasoning, and more. Gluten Free. Single serving $10

Vegetarian Italian Zucchini Pie –  Homemade herbed crust is the perfect background for this flavorful quiche-style filling.  Zucchini plays a role, of course, but we also feature local dairy, plenty of mozzarella, and so many herbs.  7″ pie – $15

Caprese Salad –  This world-class flavor combination of fresh cherry tomatoes, fresh mozzarella, and fresh basil needs no introduction from me! Dive in! Gluten free. Pint $8 or Half Pint $5

Creamy Coleslaw – Crispy cabbage and carrots in a delicious mayonnaise dressing, this traditional coleslaw is the ideal companion to any meal this week.  Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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YpsiTasty Grub Crawl Coming Tuesday

Curried Chicken Salad

Curried Chicken Salad

We’re excited to once again be participating in the awesome YpsiTasty Grub Crawl this Tuesday, July 21, from 5-9 pm.  YpsiTasty is cosponsored by the A2Y Chamber of Commerce and Growing Hope.  The idea is that participants can visit a bunch of fantastic local restaurants and food businesses and sample products highlighting local and seasonal ingredients.  Tickets are available here. We hope you can join us! Last year the event was great fun.  We’ll be serving samples of our ever-popular Curried Chicken Salad and the refreshing Chilled Dilled Cucumber Soup. Mmmmm!  You’ll also be able to try amazing samples from places like Bona Sera, Maiz, Ugly Mug, Ypsi Food Co-op, Sidetracks, Aubrees, and more.  And it’s all for a good cause!  So stop by! Here’s a fun moment from last year’s event:

#ypsitasty grub crawl crew…sampling the ever-popular curried chicken salad. #yum #harvestfiance #harvestkitchenlife

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And here’s the menu:

Stuffed Zucchini Alsace with Chicken–  Summer is truly here when stuffed zucchini hit the menu.  These delicious squash are stuffed with a savory, creamy filling including chicken, white beans, peppers and more. Gluten Free.  SIngle Serving  $10

Pulled Pork Enchiladas –Fresh tortillas from The Tortilla Factory baked with our homemade, veggie-rich pork enchilada filling, homemade sauce, and of course, plenty of cheese. Gluten Free. Single Serving $10

Cucumber Dill Soup – Cool down a summer day with our chilled, dilled, delicious cucumber-yogurt soup. What could be more refreshing? Gluten free. Pint  $7

Maple Roasted Green Beans  Fresh green beans take on an extra dimension of deliciousness in this simple roasted dish. Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Vegetarian Stuffed Zucchini Alsace –  Summer is truly here when stuffed zucchini hit the menu.  These delicious squash are stuffed with a savory, creamy filling including carrots, cream cheese, peppers and more. Gluten Free. Single Serving $10

Vegetarian Enchiladas –Fresh tortillas from The Tortilla Factory baked with our homemade, veggie-rich bean enchilada filling, homemade sauce, and of course, plenty of cheese. Gluten free.  Single Serving $10

Cucumber Dill Soup – Cool down a summer day with our chilled, dilled, delicious cucumber-yogurt soup. What could be more refreshing? Gluten free. Pint  $7

Maple Roasted Green Beans  Fresh green beans take on an extra dimension of deliciousness in this simple roasted dish. Gluten free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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Wordless Friday: Gorgeous July Moments

Here’s a follow up to last week’s wholesale news: photos of our food on the shelves of Whole Foods (Washtenaw) and Busch’s (South Main).

 

Those aren’t the most beautiful photos of our food, so here are some glamour shots:

Zucchini Vegetable Curry

Zucchini Vegetable Curry

BORSCHT!!!

BORSCHT!!!

Delectable spring rolls

Delectable spring rolls

And, here’s the menu:

Greek-style Zucchini Casserole with Pork – We found this tasty recipe in a cookbook from Moosewood restaurant, where it’s been on the menu for over 20 years. According to the cookbook, “The bulghur pilaf, savory zucchini, and feta custard yield a dish that is both exotic and reassuring.” We’re adding delicious Black Oak Farm pork sausage for our omnivore version. Dinner is served!  Single Serving $10

Stuffed Pasta Shells with Spinach and Beef in Alfredo Sauce –  Hearty pasta shells deliciously filled with cheese-y, herb-rich stuffing featuring Mclaughlin beef and fresh Goetz Farm greens and deluged in creamy alfredo sauce. Single Serving $10

Carrot Ginger Soup – Back by popular demand, we’re delighted to feature this sweet, bright, zesty soup once more.  Truly a refreshing meal in any season.  Gluten Free. Pint $7

Beet, Carrot, and Cucumber Salad with Lime Vinaigrette This unusual combination comes from The Boxing Clever Cookbook and was a big hit when we made it a few years ago. It’s not often that we get these veggies in combination, but this zingy classic will make your tastebuds tingle. Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Greek-style Zucchini Casserole- We found this tasty recipe in a cookbook from Moosewood restaurant, where it’s been on the menu for over 20 years. According to the cookbook, “The bulghur pilaf, savory zucchini, and feta custard yield a dish that is both exotic and reassuring.” Dinner is served!   Single Serving $10

Stuffed Pasta Shells with Spinach and Alfredo Sauce –  Hearty pasta shells deliciously filled with cheese-y, herb-rich stuffing featuring fresh Goetz Farm greens and deluged in creamy alfredo sauce. Single Serving  $10

Carrot Ginger Soup – Back by popular demand, we’re delighted to feature this sweet, bright, zesty soup once more.  Truly a refreshing meal in any season.  Gluten Free. Pint $7

Beet, Carrot, and Cucumber Salad with Lime Vinaigrette This unusual combination comes from The Boxing Clever Cookbook and was a big hit when we made it a few years ago. It’s not often that we get these veggies in combination, but this zingy classic will make your tastebuds tingle. Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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Wholesale is here!

Pulled Pork Sandwich!

Pulled Pork Sandwich!

Harvest Kitchen is delighted to announce that our products are now being carried in several local stores! We made our first delivery to Whole Foods Market on Washtenaw Ave last week, and will be making our first delivery to Busch’s Grocery Store on S. Main this coming Friday.  We hope to deliver to the Whole Foods Market on Eisenhower and the Busch’s on Green in the coming weeks as well.

At Whole Foods, our products can be found in the frozen section.  They are featuring an assortment of German Potato Saladour ever-popular signature dishes.  At Busch’s, our food will be sold fresh in the prepared foods area.  Busch’s plans to carry signature dishes AND rotating items.

We’re very excited to be working with the amazing folks at both Busch’s and Whole Foods.  We hope that our long-time fans will find shopping at these locations a convenient way to get our food, and we also hope that we’ll be able to reach a whole new group of fans through these great stores.

Don’t worry, we’ll still be making plenty of food for our regular subscribers, home delivery customers, walk-ins, and our dear Argus Farm Stop.  For best prices and selection, of course, come directly to us.

Here’s to an exciting new venture for Harvest Kitchen!

Beef Vegetable Curry with Brown Rice  –  Savory, flavorful, and full of spices, this delicious beef curry is bound to be a big hit.  Served over brown rice and featuring a delicious assortment of fresh summer veggies. Gluten free. – $10

Spring Rolls with Chicken –  Back by popular demand! Shredded chicken combines with the freshest crunchy vegetables like sprouts, carrots, and cabbage. Wrapped in rice paper and served with peanut dipping sauce, our spring rolls are a refreshing meal. Gluten Free. Single serving $10.

Deli-style Borscht –  Thick and delicious, this refreshing (and brightly colored!) borscht is the perfect soup for a hot summer day. Serve cold and enjoy the crunch of cucumbers and the savor of dill. Gluten Free. Pint $7

Sauteed Summer Squash with Pesto – Another summertime favorite, lightly sauteed summer squash and zucchini highlight the delicious flavor of pesto. Essential summertime enjoyment! Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Zucchini Vegetable Curry with Brown Rice  –  Savory, flavorful, and full of spices, this delicious vegetarian curry is bound to be a big hit.  Served over brown rice and featuring a delicious assortment of fresh summer veggies. Gluten Free. Single serving $10

Spring Rolls with Marinated Tofu –  Marinated tofu combines with the freshest crunchy vegetables like sprouts, carrots, and cabbage. Wrapped in rice paper and served with peanut dipping sauce, our spring rolls are a refreshing meal. Gluten Free. Single Serving $10

Deli-style Borscht –  Thick and delicious, this refreshing (and brightly colored!) borscht is the perfect soup for a hot summer day. Serve cold and enjoy the crunch of cucumbers and the savor of dill. Gluten Free. Pint $7

Sauteed Summer Squash with Pesto – Another summertime favorite, lightly sauteed summer squash and zucchini highlight the delicious flavor of pesto. Essential summertime enjoyment! Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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Happy Independence Day!

Eddie's Spiral Meatloaf returns!

Eddie’s Spiral Meatloaf returns!

It’s a week early, but not too early to wish you a happy Fourth of July!

We WILL be open at the Ann Arbor Farmers Market next Saturday, July 4.  We’ll also be open in Depot Town that day.  So, if you have a last minute need for prepared foods, stop on by.  We’ve got an awesome holiday-themed menu for the week, full of our favorite picnic foods.

Also this week, our food is available for the first time at the Whole Foods Store on Washtenaw.  I just made our first delivery today!  Please go check it out–our food will be in the Frozen Local Foods cooler alongside Locavorious and The Brinery’s tempeh.  We’re hoping to reach some new AND long-time customers in this new venue.  We hope that everyone will find it convenient to be able to purchase some of our signature dishes at Whole Foods.  Here’s to new ventures!  I’m still kind of reeling–it’s been quite the process getting this set up and making my first delivery definitely had a learning curve, but I’m sure everything will be running smoothly for the next delivery (hopefully that will be soon!).

Phew! Here’s the menu for next week:

BBQ Pulled Pork Sandwiches –Our delicious pulled pork sandwich features tender, slow-cooked pork seasoned to perfection with our homemade BBQ sauce and is served with a whole wheat bun from our friends at Avalon Bakery. (Gluten Free without buns) Filling for two sandwiches with two buns and slaw – $10

Eddie’s Spiral Meatloaf – Inside its seemingly-simple exterior, this meatloaf hides a secret: a pinwheel of delicious hearty greens! This meatloaf is the perfect way to tempt greens-wary family members. Gluten free option available. Single Serving $10

Braised Collards with Ham Hocks – A summer classic, hearty collard greens are cooked to tender, savory perfection with smoked ham hocks from Black Oak Farms. Gluten free. Single Serving $8

German Potato Salad – A long-time Harvest Kitchen favorite, our potato salad recipe is a special treat–a light dijon vinaigrette and plenty of herbs and seasonings pair with this season’s delicious potatoes. Make any meal a picnic!   Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8


Baked Beans with Crumbled Tempeh – Hearty, healthy, homemade baked beans are a tasty comfort food for the pickiest eater. Our sweet and savory homemade sauce take this picnic classic to a new level and a hearty scoop of tempeh crumbles adds an unusual and wholesome twist. Gluten Free. Single serving $10

Kale Risotto Patties-  Addictively delicious, these springtime treasures won’t last long.  Fresh kale meets its match in creamy risotto, formed into patties and roasted to crisp-creamy perfection. Gluten Free. Single Serving $10

Braised Collards – A summer classic, hearty collard greens are cooked to tender, savory perfection. Gluten free. Single Serving $8

German Potato Salad – A long-time Harvest Kitchen favorite, our potato salad recipe is a special treat–a light dijon vinaigrette and plenty of herbs and seasonings pair with this season’s delicious potatoes. Make any meal a picnic!   Gluten Free. Pint $8 or Half Pint $5

Salad Mix with House Dressing  — A delicious green salad blend featuring fresh seasonal greens from a variety of local farms, paired with our delicious seasonal salad dressing.  5 oz salad with 4 oz dressing $8

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