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Oct 18, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Local Harvest Grocery’

Guide to the Holidays 2016: Holiday Carryout

Tuesday, November 22nd, 2016

 

HG16_CarryOut

 

Even when hosting a big rich holiday dinner, time is a luxury few can afford. Since there’s no shame in buying what the pros can do better, here are a few ideas to keep the hectic out of your holiday.

1. Fresh, bright and coppery oysters are a huge treat that wow guests with little effort.
Market price. Bob’s Seafood, 8660 Olive Blvd., 314.993.4844, University City, bobsseafoodstl.com

2. Local Harvest’s food case will be stocked with holiday classics from a new catering endeavor, Seed Sprout Spoon, this year. Opt for the caramelized cauliflower with walnuts and garlic – high roasting coaxes out a nice crunch.
3 pounds: $10. Local Harvest Grocery, 3137 Morgan Ford Road, St. Louis, 314.865.5260, localharvestgrocery.com

3. Cannoli, those fried pastry shells stuffed with sweetened ricotta and rolled in chocolate chips, candied fruit or pistachios, are a hallmark of The Hill.
Prices vary. Missouri Baking Co., 2027 Edwards St., St. Louis, 314.773.6566

4. Sugaree’s rich and salty-sweet Momo Tarts are a local version of the famous Crack Pie from New York’s Momofuku Milk Bar, with a gooey butter cake-like consistency. The individual tarts mean no one has to share dessert.
$2.75 each. Sugaree Baking Co., 1242 Tamm Ave., St. Louis, 314.645.5496, sugareebaking.com

5. Smooth, buttery sweet potato casserole with a nutty, crunchy crust can take hours of prep, but the folks at Winslow’s Home have you covered. Order ahead to make sure you get enough.
2 pounds: $14. Winslow’s Home, 7213 Delmar Blvd., University City, 314.725.7559, winslowshome.com

The Scoop: Local Harvest Catering under new ownership as Seed Sprout Spoon

Friday, October 28th, 2016

102816_seedssproutsspoon

 

The former catering arm of Local Harvest Grocery is under new ownership, emerging as Seed Sprout Spoon. Erin Wiles and The Civil Life’s former chef Brendan Kirby quietly purchased the business in August, finishing up existing catering contracts before making the transition.

Seed Sprout Spoon will stay in the old Local Harvest Catering space at 3137 Morgan Ford Road, keeping the focus on local ingredients and offering plenty of the former business’ favorites like pan-seared Troutdale Farms trout and a Three Spring Farm beef tenderloin with Illinois horseradish cream.

“Ownership has changed, but what we are doing is essentially the same,” Wiles said. “I managed Local Harvest Catering for three years and managed the front of house at the cafe before that. We will have the same philosophy for local foods, and we are just revamping the menu a bit and rebranding.”

Wiles also plans to bring back counter-service Sunday brunch next month. Look for a limited, rotating menu featuring Local Harvest classics like chorizo or vegan burritos, pot pies and chili. The new brunch will also see a mimosa and bloody mary bar.

Seed Sprout Spoon will continue to focus on catering events and weddings, expanding catering service offerings, and stocking prepared food in cases at Local Harvest Grocery, St. Louis MetroMarket and TechArtista’s Silo Cafe.

Get Juiced

Monday, July 6th, 2015

Put the squeeze to fruits and veggies, then drink in the nutrients. Handier than a basket of leafy greens, fresh-pressed juice offers nature’s bounty in a glass. Settle your health-kick fix with one of these nine beverages you can make at home or order at the cafe counter. Ready to start juicing at home? Plunk your produce in the trusty Breville Juice Fountain Multi-Speed Juicer, available at Sur La Table.

 

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Top row, from left:
Respect the Carrot: 3 medium carrots, 2 apples, 1 orange (peeled), 1-inch piece fresh ginger Local Harvest Grocery, localharvestgrocery.com

Green 101*: ½ cup frozen pineapple chunks, 1 stalk celery, 2½-inch piece cucumber, 1 quarter green apple, 1 cup kale leaves (stems removed), ¾ cup coconut water, 1 teaspoon agave nectar, squeeze lemon juice Frida’s, eatatfridas.com

Sweet Beet: 5 medium carrots, 2 medium red apples, 1 medium beet Green Earth Grocery, greenearthgrocer.com

Middle row, from left:
Minty Rush: 1 medium cucumber, 1 Fuji apple, 3 handfuls spinach, 1 large handful mint, 6 stems parsley, ½ lemon (peeled), ½ orange (peeled), ¼-inch piece fresh ginger Seedz Cafe, seedzcafe.com

Watermelon Fresca*: 4 cups watermelon, 5 mint leaves, 4 tablespoons lime juice Seedz Cafe, seedzcafe.com

Kale-aida: 3 cups chopped kale, 1 cup chopped pineapple, ½ cup chopped cucumber, 1½ cups coconut water, ¼ cup lemon juice, ¼ cup lime juice Revel Kitchen Food Truck, eatrevelkitchen.com

Bottom row, from left:
Cuapple: 1 medium cucumber, 1 red apple Juicemasters Food Truck, juicemastersstl.com

Cheryl’s Detoxifier: 5 stalks celery, 1 medium cucumber, 1 medium beet, 8 kale leaves, 1 generous handful parsley, 1 generous handful cilantro, ½ medium lemon (peeled) Foundation Grounds, foundationgrounds.com

The Cardio: 2 medium Gala apples, carrots, ¼-inch piece fresh ginger Nadoz Bakery Café, nadozcafe.com

*No juicer? No problem. Whip these up in your blender.

-photo by Carmen Troesser 

 

 

Decoding the Paleo Diet

Thursday, March 28th, 2013



Right now your favorite Hollywood starlet and your favorite dry cleaner are singing the praises of the Paleo diet, a plan based on what cavemen hunted and gathered. And apparently those fur-gathering folk didn’t grocery shop at Target like the rest of us.

Those who follow a Paleo regimen eat lots of meat, fruits and veggies. The list of what they don’t eat is daunting: gluten, dairy, casein (a milk protein), grains and soy. And that’s where it gets confusing. Didn’t our ancient ancestors eat whole grains? Or drink mammoth milk? We chatted with the co-owners of The Organic Cave Paleo Bakery to better understand the philosophy behind this of-the-moment diet.

Nichole DiGiuseppi and her wife, Angel, discovered the Paleo diet when a friend who was a nurse suggested it could help Nichole’s migraines. After 30 days, Nichole was headache-free. Angel’s asthma had improved. Both women felt fewer stomachaches and less bloated. “Our bodies can’t process gluten, grains, soy and dairy,” Nichole said. “When we eat them, our bodies react. Our intestines become inflamed. People don’t know how bad they feel until they cut those things out.”

As for the grains and dairy question, Nichole explained that, due to modern-day agriculture, those foods are not what they once were. Grains and soybeans are genetically modified. Milk is pasteurized and homogenized. So really, Paleo is about avoiding foods that have been processed beyond our body’s recognition. Which is why the gluten-free bread found at the grocery store isn’t Paleo – it’s made with xanthan gum and rice flour. Which is also why the DiGiuseppis started The Organic Cave in the first place. “I can give up bread,” Nichole said, “but Angel missed sandwiches.” Since Nichole enjoys baking, she decided to make Paleo-friendly rolls and sweets. “Through trial and error, I just started substituting foods I knew we could use that wouldn’t affect our bodies in a negative way,” she said.

The results were so tasty, friends and family encouraged the women to sell their goods at a local farmers market. Less than a year later, demand is so high that they’ve moved into a commercial baking space. “We started baking for ourselves, and then we found out that other people needed it, too,” Angel explained. “We couldn’t say no.”

 

{Chocolate Cake in a Jar}

Super-cute and yummy too. Technically it’s big enough to share, but one bite of this rich, pure cocoa and coconut flour cake, and you’ll keep it all to yourself. $8.

 

{Drew Drops}

Quite possibly the best chewy drop cookie you’ll ever have. Liberated from soy and made with dairy-free chocolate chips, these taste better than the real thing. $9 for 6.

 

{Iced Scones} 

There is nothing dry about these salty-sweet goodies. Coconut oil and almond flours make these scones moist and delicious. $4 for 3.

 

Want to try the Paleo diet for yourself?

Stop by The Organic Cave Bakery at 3323-1 Domain St., St. Charles, 636.541.7321, theorganiccave.com. Or pick up the bakery’s items at Local Harvest Grocery’s Kirkwood and Tower Grove locations, and through the Feed Your Vitality meal delivery service, feedyourvitality.com.

— photos by Laura Miller

Sneak Peek: Local Harvest Grocery opens in Kirkwood

Thursday, October 18th, 2012

Two years ago, when Maddie Earnest and Patrick Horine announced that they would be relocating Local Harvest Grocery to a larger space on Morgan Ford Road, Earnest proudly commented, “We will even have little shopping carts with wheels. We’re big time now!”

If grocery carts symbolized to Earnest that she and Horine (pictured below) had finally arrived, the opening of a second Local Harvest Grocery location today marks perhaps an even more important milestone: providing St. Louis county residents and workers with increased options to make local, sustainable food choices.



Situated at the intersection of Big Bend and Old Big Bend Roads in Kirkwood, the 6,000-square-foot grocery store offers a full selection of goods from local, organic and sustainable sources. Among the 12 aisles, shoppers will find a wide array of meat, dairy, produce, baked goods, dry goods including bulk items, coffees, teas, and alcoholic and nonalcoholic beverages.



“We have so many varieties of jam and jellies,” commented Earnest as she gave a tour of the store. “We even have a section devoted to local cleaning products and personal care. And see how nice and big our produce section is!” she gushed. Coming soon, she noted, are cheese-making supplies and sprouting equipment.



Local Harvest aims to source at least half of its inventory from within a 150-mile radius of St. Louis. Tags affixed on shelves near products help customers to easily recognize products that hail from the St. Louis region, as well as those from within 150 miles and 300 miles of the area.



Two focal points are a deli counter in the rear of the store and a 40-seat cafe near the entrance. Hungry patrons can order breakfast items such as parfaits, smoothies, baked oatmeal or egg sandwiches then hit the road or eat right there at the cafe. Lunch offerings include salads and sandwiches, such as a chicken salad sandwich (pictured above, bottom) or Tom sandwich (pictured above, top right). Look also for a daily special, priced between $8 and $10, plus numerous grab-and-go items like hummus, garbanzo bean salad and quinoa salad (pictured above, top left).



Weekend brunch will feature items similar to those offered at Local Harvest Cafe on Morgan Ford and downtown, with a couple additions, including eggs Benedict, noted executive chef Clara Moore (pictured above). The new Local Harvest also offers catering services with a large selection of prepared foods using (what else?) locally sourced, seasonal ingredients. The Kirkwood location of Local Harvest Grocery is open daily from 8 a.m. to 8 p.m.

The Scoop: What’s baking? News on Whisk and Free Range Cookies

Tuesday, October 2nd, 2012

In May, The Scoop reported that Kaylen Wissinger, owner of the Farm Fresh Cupcakes stand, was planning to open a brick-and-mortar bakery. Her artisan bakery, to be called Whisk: A Sustainable Bakeshop, will make its home at 2201 Cherokee St., formerly occupied by Shangri La Diner. While doors are not expected to open until later this month, The Scoop has learned that Wissinger’s from-scratch cupcakes, pies, cakes, popsicles and doughnuts won’t be the only sweet treats on the counter. Whisk will also offer sugary delights by baker Amrita Rawat, blogger of The Sweet Art and writer of Sauce’s online column Baked. Rawat’s macarons (pictured in bourbon-pecan) – sold under the brand Mila and available at Local Harvest Grocery, Tower Grove Farmers Market and occasionally Pint Size Bakery – will be available at Whisk, along with Rawat’s ice cream and ice cream sandwiches.

As one bakery prepares to open, another is soon to close. October 6 will be the final day of business for Free Range Cookies. The gluten-free bakery located at 425 S. Florissant Road, in Ferguson, holds retail hours only on Saturdays from noon to 3 p.m. News of the imminent closure was first reported by Feast.

Photo by Amrita Rawat

The Scoop: Pie Oh My! to open brick-and-mortar shop in Maplewood

Wednesday, June 13th, 2012

If you shop at Local Harvest Grocery, Baumann’s Fine Meats or the Clayton Farmers Market, you may have already tasted the pies made by baker Jane Calllahan. Now Callahan is bringing her business, Pie Oh My!, to even more St. Louisans as she makes the move from a commissary kitchen to open a shop of her own.

Callahan recently signed the lease on a space in Maplewood. And while she declined to give the exact address, she did note that it was on Sutton Avenue, adding that she looked at spaces throughout the central corridor, ultimately choosing Maplewood because it was a “supportive, inviting business community.”

When Pie Oh My! opens this fall, customers will find from-scratch pies of every size and flavor. There will be full-size pies, five-inch mini versions, two- and three-inch single-serve tarts, and even bite-size tartlets perfect for the waist-conscious sweet tooth. As for pie flavors, Callahan focuses on using seasonal fruit, which means her selection is always changing. Callahan noted that, although there will be no customer seating at the small store, the space will be designed in such a way that patrons can see through to the kitchen to watch the pie-making in action. “I think there’s this mystique about how you make pies,” she said. We’ll update with the address as soon as we learn it.

The Scoop: Farm Fresh Cupcakes owner whisking plan to open bakery on Cherokee Street

Tuesday, May 8th, 2012

A year after Farm Fresh Cupcakes owner Kaylen Wissinger debuted her sweet treats at the Tower Grove Farmers Market, business has grown so much that she’s ready to open her own brick-and-mortar bakery.

Whisk: a Sustainable Bakeshop will be located on Cherokee Street in South City. Wissinger is in the final stages of signing the lease and expects to be able to disclose the exact address within the next two weeks. When the shop does open, patrons looking for a sugar rush will encounter much more than Wissingers’s from-scratch, farm-to-cupcake desserts.

“I’m adding lots of fun, new products to the cupcakes and cake balls lineup,” said Wissinger. Her expanded line will include: pies, cakes, popsicles, even artisanal doughnuts with unique flavors such as chocolate hazelnut, maple-bacon and red velvet cake, along with vegan and gluten-free options. The bakery will continue to use as much farm-fresh, local and organic ingredients as possible.

Another aspect of the new bakeshop will be a Whisk CSD, aka community-supported desserts. Subscribers to the CSD will receive baked goods on a weekly or bi-weekly basis. Wissinger hopes that individuals as “obsessed with sweets” as she is will be interested in this new-to-St. Louis dessert-only version of a CSA (community supported agriculture).

Among Wissinger’s current tasks is to raise funds that would enable the bakeshop to be as sustainable as possible. Items on her list include energy-star appliances, rain barrels, composting systems and eco-friendly servingware. Wissinger’s goal is to raise $15,000 (Click here to find out how to contribute.), although she noted that “the bakeshop will definitely still open if the funds aren’t raised,” adding that “even if don’t meet our kickstarter goal, [sustainability] is something we will be constantly working toward.

Wissinger anticipates opening doors at Whisk in late July or early August. For now, you can find Farm Fresh Cupcakes at the Tower Grove Farmers Market as well as Local Harest Grocery. Wissinger’s sweets are also sold at Green Bean, Joe Fassi’s on The Hill and periodically at Local Harvest Cafe.

The Scoop: Local Harvest to open two more locations

Tuesday, April 3rd, 2012

Local Harvest began in 2007 as a tiny, 600-square-foot grocery store in South City with the goal of sourcing at least half of its inventory from within a 150-mile radius of St. Louis. A year later came an eatery, Local Harvest Cafe, located just across the street.

Last year, the locavore grocery outpost outgrew its digs and moved down the street to 3108 Morgan Ford Road. Now, growth continues for this small business owned by Maddie Earnest (who co-penned the recently published book Missouri Harvest: A Guide to Growers and Producers in the Show-Me State) and Patrick Horine. The duo announced yesterday that they would be opening two more locations: one downtown in the Old Post Office, the other in Kirkwood. Both locations are expected to open this summer.

Local Harvest Cafe & Catering Downtown will serve breakfast and lunch weekdays, as well as brunch on weekends. Catering services will also be available, and the venue will serve as a private event space in the evening. Local Harvest chef Clara Moore will oversee the expansion and operation of the downtown location while also continuing as the “creative chef” at Local Harvest Cafe on Morgan Ford, according to Horine.

The former home of McDonnell’s Market at 12309 Old Big Bend Road will be the site for Local Harvest Grocery, Cafe and Catering in Kirkwood. The 6,000-square-foot retail space will offer a full line of groceries, meat, dairy, produce and baked goods from local, organic and sustainable sources. The 40-seat cafe will offer breakfast, lunch and dinner, as well as brunch on weekends. The Kirkwood location will also have catering services with a large selection of prepared foods using locally sourced, seasonal ingredients. According to Horine, the chef for this location has yet to be named.

When asked whether the cafe menus at each location would differ from one another, Horine explained that, “The core menus will all be similar. We will have seasonal specials and those will vary from location to location. In Kirkwood, that will be at the discretion of the chef; at the other two locations, that will be up to Clara [Moore].”

The downtown location is slated to open July 1, while August 1 is the target opening date for the Kirkwood location. “The reason we decided to do both of them is because there is minimal construction involved,” Horine explained. “McDonald’s Market needs to be updated. We will be updating the interior and the exterior but [doing] no major construction. Downtown – that is such a pretty space and that will be basically just painting and redoing the counters. It’s very minimal.”

Stocking Up on rabbit

Wednesday, November 9th, 2011

110911_rabbitOver an epic dinner at Salt last weekend, casual conversation turned into a discussion on sourcing wild rabbits – and whether one could legally eat wild urban rabbits.

I later discovered that Local Harvest Grocery actually sells whole frozen rabbit, which rendered the entire discussion moot. And come to think of it, seeing as how that dining party consisted of three teachers and one writer – not a one remotely skilled in urban hunting (or any sort of hunting for that matter) – the point was probably already moot.

Cooking rabbit is not as tricky as you might think. Although rabbit certainly doesn’t taste like chicken, there are a lot of similarities in the preparation methods of the two, making them interchangeable in many recipes. Use rabbit in your favorite cacciatore or fricassee. Oven-roast it whole with some lemon, garlic and rosemary. Bread it with seasoned Panko and sauté it in a cast iron skillet with a little Dijon mustard. If you’re hesitant about a gamy taste, turn the rabbit into a ragout and ladle it over orecchiette. And if you’re looking to bulk up your charcuterie skills, the lovely lapin can even serve as a tasty base for pâtés and terrines. For even more ideas on how to work with rabbit in the kitchen, click here.

We never did determine the legality of hunting wild rabbits in the city. Luckily, with Local Harvest right down the road, no one has to.

— Photo of Eleven Eleven Mississippi’s braised rabbit by Greg Rannells

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