Harvest Kitchen http://www.harvest-kitchen.com Fresh, Convenient Meals from Local Farms Fri, 23 Sep 2016 22:20:36 +0000 en-US hourly 1 Happy Autumnal Equinox http://www.harvest-kitchen.com/2016/09/23/happy-autumnal-equinox/ http://www.harvest-kitchen.com/2016/09/23/happy-autumnal-equinox/#comments Fri, 23 Sep 2016 22:20:36 +0000 http://www.harvest-kitchen.com/?p=6334
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Moussaka!

Moussaka!

And here we are at the equinox, with the earth turning towards winter in the Northern Hemisphere once more.  It’s a time of transition on the farms as the nights grow longer and the days grow shorter.  Temperatures are changing with hot days and chilly nights, but for many of the plants, the daylight hours make more of a difference than the temps (until frost comes).  For now we can still get an abundance of summer veggies, but already we’re seeing fall favorites appear.  In some ways this is my favorite season because of the overlap between the two seasons.  This week’s menu is a reflection of that overlap, with Moussaka highlighting fresh summer-only veggies like eggplant while Stuffed Cabbage Rolls introduce the heartier comfort food season.  Enjoy!

Moussaka– This popular layered Greek dish comes to life with ground Michigan lamb, flavorful potatoes, luscious eggplant, and a creamy cheese sauce. 1 lb serving $12
Stuffed Cabbage Rolls with Pork – Another favorite comfort food, our pork stuffed cabbage is topped with our homemade tomato sauce. Will one serving be enough? Gluten free.1 lb serving $12
Summer-fresh Vegetarian Chili – Chili-expert Ryan combines summer’s freshest veggies (tomatoes, sweet 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 $7.50
Sesame Broccoli Salad – Flavorful freshly roasted broccoli with a delicious Asian dressing, this side dish is the perfect accompaniment to any meal. 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 Moussaka– This popular layered Greek dish comes to life with zucchini, savory lentils, flavorful potatoes, luscious eggplant, and a creamy cheese sauce. 1 lb serving $12
Vegetarian Stuffed Cabbage Rolls – Another favorite comfort food, our tasty vegetarian interpretation of the classic stuffed cabbage is topped with our homemade tomato sauce. Will one serving be enough?  Gluten free. 1 lb serving $12
Summer-fresh Vegetarian Chili – Chili-expert Ryan combines summer’s freshest veggies (tomatoes, sweet 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 $7.50
Sesame Broccoli Salad – Flavorful freshly roasted broccoli with a delicious Asian dressing, this side dish is the perfect accompaniment to any meal. 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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USDA Inspector in the house! http://www.harvest-kitchen.com/2016/09/16/usda-inspector-in-the-house/ http://www.harvest-kitchen.com/2016/09/16/usda-inspector-in-the-house/#comments Fri, 16 Sep 2016 22:50:38 +0000 http://www.harvest-kitchen.com/?p=6332
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We hit an exciting milestone this week: we finally completed our USDA license approval procedure and were able to have our first day of cooking under the USDA.  It’s been a long and challenging process to reach this point and our first day of cooking involved a lot of adjustment–there are a lot of details that we have to document for the USDA and we’re still figuring out our rhythm.  Luckily, when we’re cooking under the USDA license we have the inspector on site to help us make sure we’re following the rules (!).  Also, I would be remiss if I did not mention that we have had invaluable help in this process from the MSU Product Center, part of the Michigan Extension Service.  Tina and Jason provided an infinite amount of patient explanations and step-by-step processes that made this whole application successful in the end.  A lot of this work has been technical on our end, and will continue to have a small impact on our production schedule, but it feels very satisfying to have reached this point.  For you, the customers, this means you’ll be seeing our Hearty Beef Lasagna, Curried Chicken Salad, Chicken Salad Wraps, and Chicken Pot Pies at stores around town, including Argus Farm Stop.  Hooray!

Here’s the menu for this week:

Chicken and Sausage Jambalaya –  Rich flavors, Creole spices, summer vegetables, and of course delicious sausage and chicken. Couldn’t ask for more! Gluten free.  1 lb serving $12
Creamy Stuffed Zucchini 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. 1 lb serving $12
Broccoli Potato Soup – This soup is flavorful and satisfying, brightened with the fresh flavor of the fall’s first broccoli and strengthened with a hearty potato base. Gluten Free.  Pint $7.50
Beet and Apple Salad – Sweet and earthy autumnal flavors blend beautifully in this fresh salad.  Crisp apples and sweet beets dressed to perfection in a light citrus dressing.  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 vegetables straight from the freezer, and hearty black-eyed peas for protein. Couldn’t ask for more! Gluten free.1 lb serving $12
Vegetarian Creamy Stuffed Zucchini  –  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. 1 lb serving $12
Broccoli Potato Soup – This soup is flavorful and satisfying, brightened with the fresh flavor of the fall’s first broccoli and strengthened with a hearty potato base. Gluten Free.  Pint $7.50
Beet and Apple Salad – Sweet and earthy autumnal flavors blend beautifully in this fresh salad.  Crisp apples and sweet beets dressed to perfection in a light citrus dressing.  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 Post: Food preservation http://www.harvest-kitchen.com/2016/09/09/wordless-post-food-preservation/ http://www.harvest-kitchen.com/2016/09/09/wordless-post-food-preservation/#comments Fri, 09 Sep 2016 21:57:09 +0000 http://www.harvest-kitchen.com/?p=6330
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We’re still working on putting away enough of our favorite summer veggies to last us through the winter.  Here are some photos (and videos) of the process.

 

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! 1 lb serving $12
North African Chicken Stew with Chickpeas  –  Slow-cooked, aromatic North African stew, our localized version features delicious local vegetables, chicken, dried fruit, and plenty of savory spices.  Served over brown rice for a complete meal. Gluten free. 1 lb serving $12
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 $7.50
Southern Picnic Caviar – This unusual cold salad features delicious black eyed peas, peppers, and corn in a zesty Italian vinaigrette. An excellent pairing with any of this week’s mains. 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! 1 lb serving $12
North African Vegetable Stew with Chickpeas  –  Slow-cooked, aromatic North African stew, our localized version features delicious local vegetables, dried fruit, and plenty of savory spices.  Served over brown rice for a complete meal. Gluten free. 1 lb serving $12
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 $7.50
Southern Picnic Caviar – This unusual cold salad features delicious black eyed peas, peppers, and corn in a zesty Italian vinaigrette. An excellent pairing with any of this week’s mains. 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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Another beautiful day at Community Farm of Ann Arbor http://www.harvest-kitchen.com/2016/09/02/another-beautiful-day-at-community-farm-of-ann-arbor/ http://www.harvest-kitchen.com/2016/09/02/another-beautiful-day-at-community-farm-of-ann-arbor/#comments Fri, 02 Sep 2016 23:11:36 +0000 http://www.harvest-kitchen.com/?p=6327
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Francine and Jim in the rutabaga patch!

Francine and Jim in the rutabaga patch!

Once a year I go out to my old stomping grounds at the Community Farm of Ann Arbor for a day of volunteering–completing the volunteer hours for my CSA membership. It’s fun to revisit the days when I worked at the Farm as an apprentice and get my hands (and feet) dirty in the fields.  Today we had the fun of weeding the rutabaga patch, which was especially great for me as a rutabaga fan–I love to weed them so that I can be sure there will be plenty of them to enjoy at harvest time!  It’s amazing to see the seasons turn at the Community Farm and our other local farms.  Although the weather is still hot during the days, the earlier sunsets and cooler night temperatures show us that fall is on the way.  We’ll still be enjoying summer crops like peppers, eggplant, and tomatoes for many weeks to come, but gradually during the month of September we’ll begin to see autumnal flavors like squash, sweet potatoes, and (yes!) rutabagas become part of our menu.  There is much to look forward to!

Classic Stuffed Peppers with Ground Beef –  Fans have been clamoring for a return of these delicious peppers since we made them earlier this summer. This classic recipe is a delicious combination of ground beef, tomato sauce, rice, and plenty of veggies. 1 lb serving $12
Chicken Cacciatore– A summertime classic–delicious free-range chicken stewed in tomato sauce full of fresh herbs, peppers, and more. Served over pasta. Too flavorful to pass up!  1 lb serving $12
September Vegetable Soup – A soup featuring all the flavors of summer, including a smooth tomato-celery-sweet pepper base and delicious kale. Gluten Free.  Pint $7.50
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

Classic Vegetarian Stuffed Peppers  –  Fans have been clamoring for a return of these delicious peppers since we made them earlier this summer. This classic recipe is a delicious combination of sweet peppers, tomato sauce, rice, and plenty of veggies. Gluten free. 1 lb serving $12
Eggplant Cacciatore– A summertime classic–delicious fresh eggplant stewed in tomato sauce full of fresh herbs, peppers, and more. Served over pasta. Too flavorful to pass up! 1 lb serving $12
September Vegetable Soup – A soup featuring all the flavors of summer, including a smooth tomato-celery-sweet pepper base and delicious kale. Gluten Free.  Pint $7.50
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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Tomato Season once again! http://www.harvest-kitchen.com/2016/08/26/tomato-season-once-again/ http://www.harvest-kitchen.com/2016/08/26/tomato-season-once-again/#comments Fri, 26 Aug 2016 22:09:23 +0000 http://www.harvest-kitchen.com/?p=6325
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Hey everyone,

Sorry for missing last week’s post–it was a pretty busy week and I (Mary) actually took a short vacation to the Upper Peninsula with my family.  There was a lot to get done before I left and the blog post just didn’t happen.

 

Anyhow, we’re deep in TOMATO SEASON trying to put up enough tomatoes to last us through the winter (and spring–fresh tomatoes aren’t available til July!).  The HK staff are a bunch of busy bees preparing the tomatoes for the freezer by coring them, blanching them, removing the skins, putting them in freezer bags, and putting them in the freezer.  Over the years we’ve honed this technique so now we can process the tomatoes and know that we’ll have a really great product to use all winter (and spring) in soups, stews, and of course sauce for our lasagna!  It’s wonderful to have a true “taste of summer” with these gorgeous tomatoes frozen at their peak freshness.  Thanks to Goetz Farm for growing enough tomatoes that we can buy in bulk for our year-round needs.  This year we hope to preserve around 2300 pounds of tomatoes (literally over a ton).  We’re off to a good start and we’ll be busy with it for the next few weeks.

Anyhow, let’s enjoy the fresh seasonal food while we can with THIS WEEK’S MENU:

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..  1 lb serving $11
Spring Rolls with Chicken –  Back by popular demand for the LAST TIME this season! 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. 1 lb serving $11
Southwestern Black Bean Soup  –Another Harvest Kitchen classic, this recipe comes to us directly from the Moosewood Restaurant in New York.  Its gentle southwestern tang makes it a delicious stand-alone lunch or accompaniment to any 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

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.1 lb serving $11
Spring Rolls with Marinated Tofu – Back by popular demand for the LAST TIME this season! 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. 1 lb serving $11
Southwestern Black Bean Soup  –Another Harvest Kitchen classic, this recipe comes to us directly from the Moosewood Restaurant in New York.  Its gentle southwestern tang makes it a delicious stand-alone lunch or accompaniment to any 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

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New Farmers Market Infrastructure Controversy http://www.harvest-kitchen.com/2016/08/15/new-farmers-market-infrastructure-controversy/ http://www.harvest-kitchen.com/2016/08/15/new-farmers-market-infrastructure-controversy/#comments Mon, 15 Aug 2016 20:52:55 +0000 http://www.harvest-kitchen.com/?p=6323
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Hi everyone!

Apologies for the delayed post.  I wanted to take a little time to write about the new Farmers Market building and to give my perspective on the project.

For those who haven’t been following along all that closely, Ann Arbor’s City Council voted two weeks ago to approve funding for the Farmers Market Infrastructure Project.  During its development, this project has been controversial amongst the Farmers Market vendors, but I am strongly in favor of the project and am happy about this outcome.  Because of the controversy, a number of folks have asked me my opinion, so here’s a little more background on my thoughts.

The plan for this project is to construct a building on the empty lot in the Farmers Market on Fourth Avenue, the area colloquially known as the “sand lot”.  The building will be similar in profile to the existing sheds but have doors which can be lowered on the sides, providing shelter for vendors on cold winter days.  The new building will also give the Farmers Market a more formal entrance and better profile on Fourth Avenue.  The project will eliminate some parking spots but generally have only a small impact on the existing Farmers Market structure (two stalls will be disturbed on the end of the short middle aisle, and the farmer who is assigned those stalls is one of the strongest opponents to this project, which makes sense.  Nothing has been finally settled, but from what I have heard, it is possible that some shuffling will allow that farmer to shift up and continue to set up in the same area if that’s what she chooses).  The parking spots that will be eliminated are currently assigned and used by farmers during the farmers market.

The goal of the project is to provide additional covered stall areas–currently on busy market days, some vendors set up in the “sand lot” but they have to bring their own tents and have no access to lighting, permanent shelter, or electricity.  Additionally, as mentioned above, the new building will have the option of being closed and heated for the winter market, which will make shopping and vending at the winter market a much more pleasant experience for customers and vendors alike.

One of the big criticisms of the project is that the new building is too small to accommodate all the vendors who currently attend the winter farmers market.  Also, a lot of people are concerned about the impact the new building will have on the already fraught parking situation.  Unfortunately, as I pointed out when I spoke at the City Council meeting, unless we have the TARDIS technology from Doctor Who (the TARDIS is, famously, bigger on the inside!) we can’t have it both ways.  This project has to take up space one way or another, and although I wish the building were going to be able to accommodate more vendors, I think this plan is a good compromise, given the limitations of the site.  I think having the heated building at the market will be an improvement to the winter market, even for those vendors who still have to set up outside.  Having the heated space available will allow customers to warm up for a while before returning to shop with outdoor vendors.  It will also make it possible for vendors to sell more tender and cold-sensitive products.  I also believe that this project is just the first step in what I hope will be a long-term investment in the Farmers Market by the city which may someday include an expanded winterized space.  Critics of the project asked why we couldn’t just add walls or doors to the sides of the existing structure, and unfortunately engineers and architects who looked at that question felt it would be extremely difficult to retrofit the structure that was never designed for that kind of siding. I assume that any future winterization would require tearing down parts of the existing structure–but let’s worry about that when the time comes!

A lot of the reason this project has been so controversial has to do with how the Farmers Market is run and how stalls are assigned.  It makes it hard to talk about the project and the controversy without diving really deeply into “how the sausage is made”/Insider baseball territory that no one needs to see or understand (besides vendors).  Basically, and hopefully briefly, stalls are assigned at the Farmers Market on a seniority basis.  Vendors with more seniority are permanently assigned stalls where they can set up every week, although if they wish to move they can also do that.  Vendors with lower seniority are allowed to choose their stalls in order of seniority once those with permanent stalls have already chosen.  This means that vendors with lower seniority end up moving all around the market.  This creates a difference in perspective between different vendors.  Vendors with permanent stalls have long-established locations in the market and are often able to take multiple stalls. They are able to invest in more permanent display structures (and heaters and the like to keep their stalls warm) based on the size and shape of THEIR specific stall.  They also often have guaranteed assigned parking spaces.  They see their stalls as belonging to them and worry about the market making changes to their stalls.  Vendors with lower seniority move around the market with no guarantee of a specific stall (or any stall at all!).  These vendors have to be adaptable and prepared to set up in different locations, including possibly in the sand lot under a tent.  They don’t tend to be invested in large displays since they may not be able to get more than one stall.  They also accept that parking may not be available to them.  These lower seniority vendors tend to be excited about the possibility of having more nice covered stalls available and less worried about changes impacting the way they’ve always operated, since they’re prepared to be adaptable.  Outsiders see this as a conflict between OLD vendors and YOUNG vendors.  It does come across that way, but it’s not really a generational divide so much as a seniority divide.

As a young, relatively low seniority vendor, I have a lot of respect for my Farmers Market Elders, but I definitely see things from the low seniority vendor perspective.  I can see that this project will be a huge improvement for low seniority vendors who have to set up in the sand lot.  I have a lot of hope that the project will improve the winter farmers market experience for all shoppers and vendors, whether each vendor is setting up inside or outside.  I also have a lot of hope that the changes that the new building will bring will wind up being a case of “all’s well that ends BETTER”, where we have the opportunity to make small but significant improvements to how the Farmers Market operates, including improving the loading and unloading system and helping facilitate parking for vendors outside of the immediate area of the market.  On the whole, I also think this project will mostly be neutral to high seniority vendors who plan to continue to set up in their permanent stalls.

Parking is certainly a big issue for the Farmers Market, but this project doesn’t have a huge impact one way or the other.  It definitely doesn’t improve the situation, but it doesn’t make a big difference in the negative direction either.  As part of this project I attended a City Planning Commission meeting, and one interesting thing I noticed was that the planning commissioners were relatively unmoved by arguments relating to parking.  I had never thought of it this way before, but it seems like ALL cities have terrible parking.  It’s a problem, but it’s not make-or-break for any given project because there is never going to be an overarching solution.  The City recently commissioned a parking survey for the Kerrytown area and that may bring some solutions to ease the situation, such as creating customer loading zones and figuring out partnerships that will provide vendor parking nearby but outside of the immediate customer parking areas.  I would welcome those solutions, but I also feel more at peace with the concept that parking near the market is always going to be tight and that solving that problem is outside of the scope of this project.

Anyhow, long story short, those are some of my thoughts about the Infrastructure Project and the surrounding controversy.  I hope that now that a final decision has been made we are able to calm down and get back to creating/growing and selling great products at our market.  I am looking forward to seeing the outcome and hopefully vending in heated comfort during the winter.  No doubt the construction process will be a real pain, but hopefully it will be worth it.  I’m optimistic!

Please let me know if you have more questions about my perspective on the project.  For more details, check out this article on MLive.

And here’s this week’s menu:

Moussaka– This popular layered Greek dish comes to life with ground Michigan lamb, flavorful potatoes, luscious eggplant, and a creamy cheese sauce. 1 lb serving $11
Marinated Kebab Salad with Beef  –  Roasted summer vegetables and tender beef combine with a delicious dressing in this light and satisfying summer meal.  Gluten free. 1 lb serving $11
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
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 Moussaka– This popular layered Greek dish comes to life with zucchini, savory lentils, flavorful potatoes, luscious eggplant, and a creamy cheese sauce. 1 lb serving $11
Marinated Kebab Salad with Mushrooms  –  Roasted summer vegetables and flavorful mushrooms combine with a delicious dressing in this light and satisfying summer meal.  Gluten free. 1 lb serving $11
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
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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Busy Week at Harvest Kitchen! http://www.harvest-kitchen.com/2016/08/05/busy-week-at-harvest-kitchen/ http://www.harvest-kitchen.com/2016/08/05/busy-week-at-harvest-kitchen/#comments Fri, 05 Aug 2016 23:21:46 +0000 http://www.harvest-kitchen.com/?p=6319
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With Chef Gryffyn away for the week things have been busy here at Harvest Kitchen.  Fortunately, Chef Ryan, Sienna, Nathanael and of course John have been working extremely hard to get everything done.  Unfortunately it doesn’t leave ME much time for writing blog posts! I hope you’ll forgive this short post and enjoy this photo of young farmers and local food peeps at City Hall after speaking at the City Council meeting about the new Farmers Market enclosure! (More on that in another post).  Photo by David Klingenberger of The Brinery.

Mary and other local food folks and farmers

Mary and other local food folks and farmers

Here’s 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. 1 lb serving $11
North African Beef Stew with Chickpeas  –  Slow-cooked, aromatic North African stew, our localized version features delicious local vegetables, beef, dried fruit, and plenty of savory spices.  Served over brown rice for a complete meal. Gluten free. 1 lb serving $11
Gazpacho – Truly a taste of summer: chilled gazpacho soup is essential for surviving a heat wave.  Ours is crammed with fresh veggies including peppers, cucumbers, tomatoes, herbs, and more. Overflowing with flavor. 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? 1 lb serving $11
North African Vegetable Stew with Chickpeas  –  Slow-cooked, aromatic North African stew, our localized version features delicious local vegetables, dried fruit, and plenty of savory spices.  Served over brown rice for a complete meal. Gluten free. 1 lb Serving  $11
Gazpacho – Truly a taste of summer: chilled gazpacho soup is essential for surviving a heat wave.  Ours is crammed with fresh veggies including peppers, cucumbers, tomatoes, herbs, and more. Overflowing with flavor. 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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Tomato Season returns! http://www.harvest-kitchen.com/2016/07/29/tomato-season-returns/ http://www.harvest-kitchen.com/2016/07/29/tomato-season-returns/#comments Fri, 29 Jul 2016 21:33:46 +0000 http://www.harvest-kitchen.com/?p=6317
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Tomatoes for days!

Tomatoes for days!

For those keeping score at home, I am happy to report that our batch of frozen tomatoes from last summer lasted ALL THE WAY to the arrival of new tomatoes this summer!  We just used up our last box of last season’s beauties and sure enough bulk red tomatoes returned to our wholesale price list from Goetz Farm just this week!  For this coming week’s menu we will be featuring this season’s fresh tomatoes.  Hooray for all the hard work we did last summer to preserve the harvest and make it last so we can use LOCAL tomatoes all year round.  We’re excited (?) for tomato processing season to

Caprese salad is on the menu this week!

Caprese salad is on the menu this week!

begin once again here at Harvest Kitchen so we can store up a fantastic supply of tomatoes for next year too.

This week’s menu:

Classic Stuffed Peppers with Ground Beef –  Fans have been clamoring for a return of these delicious peppers since last year. This classic recipe is a delicious combination of ground beef, tomato sauce, rice, and plenty of veggies. Gluten free.1 lb serving $11
Spanikopita with Lamb –  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 savory ground lamb in the filling, making it an excellent meal. 1 lb serving $11
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
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
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

Classic Vegetarian Stuffed Peppers  –  Fans have been clamoring for a return of these delicious peppers since we made them last year. This classic recipe is a delicious combination of sweet peppers, tomato sauce, rice, and plenty of veggies. Gluten free. 1 lb serving $11
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. 1 lb Serving  $11
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
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
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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Ypsi Tasty Grub Crawl Returns! http://www.harvest-kitchen.com/2016/07/22/ypsi-tasty-grub-crawl-returns/ http://www.harvest-kitchen.com/2016/07/22/ypsi-tasty-grub-crawl-returns/#comments Fri, 22 Jul 2016 22:20:15 +0000 http://www.harvest-kitchen.com/?p=6314
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We’re excited to once again be participating in the awesome YpsiTasty Grub Crawl this Tuesday, July 26, 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 2014’s Ypsi Tasty:

Creamy Stuffed Zucchini 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. 1 lb serving $11
Thai Noodle Salad with Marinated Pork  – We’re reinventing this refreshing salad as a main dish for hot summer days by topping it with thinly sliced marinated pork.  Fresh herbs and onions  and a variety of fresh vegetables brighten the coconut milk dressing of this tasty noodle salad.  Gluten free option available.1 lb serving $11
Chilled Zucchini and Avocado Soup –  Try a new summer favorite! According to Farmer John’s Cookbook, “Pureed avocado combined with the unique silky texture of pureed raw zucchini makes for a soup so smooth it defies description.” 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

Vegetarian Creamy Stuffed Zucchini  –  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. .1 lb serving $11
Thai Noodle Salad with Marinated Tofu  – We’re reinventing this refreshing salad as a main dish for hot summer days by topping it with chunks of marinated and fried tofu.  Fresh herbs and onions  and a variety of fresh vegetables brighten the coconut milk dressing of this tasty noodle salad.  Gluten free option available.1 lb serving $11
Chilled Zucchini and Avocado Soup –  Try a new summer favorite! According to Farmer John’s Cookbook, “Pureed avocado combined with the unique silky texture of pureed raw zucchini makes for a soup so smooth it defies description.” 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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#humansofHarvestKitchen : Customers share their stories! http://www.harvest-kitchen.com/2016/07/15/humansofharvestkitchen-customers-share-their-stories/ http://www.harvest-kitchen.com/2016/07/15/humansofharvestkitchen-customers-share-their-stories/#comments Sat, 16 Jul 2016 00:06:00 +0000 http://www.harvest-kitchen.com/?p=6312
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Here are some photos from our #humansofharvestkitchen series that highlight our lovely customers sharing their feedback:


 


 

Here’s the menu:

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. 1 lb serving $11
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! 1 lb serving $11
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
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

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.1 lb serving $11
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!  1 lb serving $11
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
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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