All Hallows Eve or Hallow E’en
Halloween is second only to Christmas in consumer spending! That’s a whole lot of candy, costumes, decorations, and party goods!
Halloween can be traced back to the Druid religious traditions of Celtic Ireland. November 1st was the start of the new year on their calendar, and celebrations would begin on October 31st and last into the following day. The veil between the world of the living and the world of the dead was thin at this time, and the spirits of all who died in the prior year would rise up and roam the earth. Lord Samhain, the Lord of Darkness, would arrive in search of spirits to take to the underworld.
People would leave out food and sweets for the dead, in the hope that any evil spirits would leave them alone. They would also carve out turnips and rutabagas, placing embers inside them to ward off the evil spirits.
The Roman Catholic Church created All Saints Day and All Souls Day on November 1st and 2nd to honor and pray for the souls of the dead.
|
Fall Produce at Harvest Moon
Notes from Cheri
Mums from Dulaney’s Green House at the fabulous price of $4.00, while they last. Gorgeous fall blooms to warm your heart as the temperatures cool.
|
Microgreens from Bottom Creek add a delightful accent to most meals. Try spicy Asian mix, sunflower, broccoli, or one of our other sprout blends to salads, sandwhiches, or sautéed veggies.
|
Fields Edge and Riverstone farms brighten our produce shelves with many different varieties of peppers, potatoes, greens, tomatoes, scallions, leeks, garlic and more.
We are looking forward to fall squash and pumpkins, too!
|
Welcome Cedar to Harvest Moon!
|
Yes, I know that the new year is still a few months out, but one of our newest employees at the Harvest Moon, Cedar, was born on New Year’s day, and that seemed like a good reason to celebrate! Cedar, who is a senior at Floyd County High School was born and raised in Floyd. Working at the Harvest Moon is her first job outside of helping with her family’s candle making business. If you are familiar with the Harvest Moon, then you are also probably familiar with Emily and Van’s terrific assortment of beeswax candles!
|
We feel so fortunate to have Cedar join us. She is an awesome addition to the team who quickly learned about the stockroom functions of receiving orders, stocking shelves, answering the phone and deep cleaning……all at the same time! Cedar is a true multi-tasker.
Cedar loves spending time with her family and friends which includes her 5 dogs and 1 cat whom she also considers part of her family. When not at school, doing homework, or at work, you will find Cedar reading a good book or swimming somewhere….anywhere.
|
Swimming is one of her most favorite things to do; anyplace with water is somewhere Cedar likes to be!
When asked what one food she could eat every day for the rest of her life, Cedar picked sushi because it comes in so many different varieties and is so nutritious. Her least favorite foods are anything ‘fast food’ oriented. After a lifetime of eating mostly homegrown foods, the fast foods just don’t taste good. We agree with Cedar.
Cedar has plans to attend college after graduation, so there is a good chance her time with us will be short, but the Harvest Moon is very pleased (and very fortunate) that Cedar chose to make us one of the stops on her life’s journey.
|
Recipes for Your Favorite Fall Ingredients
|
Kale and Apple Salad
A hearty Fall-inspired salad, full of “super” greens, fruit, seeds and much more!
Serves: 4 – 6
There are many different options when preparing your Fall kale salad, but this version takes the best of the best and puts them all together at one time on your plate! This salad is truly a meal in itself.
Ingredients
• 4 to 5 cups of kale, chopped very small
• 6-8 Brussel sprouts finely chopped
• 5 broccoli florets finely chopped
• 1/2 red onion, sliced
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup roasted sunflower seeds (or pumpkin seeds/pepitas)
• 1 medium apple cored and diced (red for sweet; green for tart)
• 1 slice bacon cooked and chopped (optional)
• ½ cup of crumbled feta cheese (optional)
|
Creamy Poppy Seed Dressing:
• 2 Tbsp. sugar or honey
• 3 Tbsp. white vinegar
• 4 Tbsp. mayonnaise or Greek yogurt
• 2 tsp Dijon mustard
• 2 Tbsp. vegetable or olive oil
• 2 tsp poppy seeds
• Pinch salt/pepper
|
Directions
1. Cook your quinoa, let fully cool. To add some extra flavor, cook with vegetable for chicken broth.
2. Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.
3. For the salad: Prepare greens. For the kale, remove leaves from stem. Discard stems (unless you really love them)! Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl.
4. For the Brussels sprouts, cut out and discard core of the sprout. Using a sharp knife, thinly slice sprout. Add to the bowl with the kale. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
5. Slice red onion into 2-inch strips and add to the bowl. Gently mix in quinoa.
6. Add chopped bacon, crumbled feta, dried cranberries and roasted sunflower seeds to the bowl. Dice the apple (I prefer to leave the peel). Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed.
| 1. |
Cook your quinoa, let fully cool. To add some extra flavor, cook with vegetable for chicken broth. |
| 2. |
Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away. |
| 3. |
For the salad: Prepare greens. For the kale, remove leaves from stem. Discard stems (unless you really love them)! Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl. |
| 4. |
For the Brussels sprouts, cut out and discard core of the sprout. Using a sharp knife, thinly slice sprout. Add to the bowl with the kale. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl. |
| 5. |
Slice red onion into 2-inch strips and add to the bowl. Gently mix in quinoa. |
| 6. |
Add chopped bacon, crumbled feta, dried cranberries and roasted sunflower seeds to the bowl. Dice the apple (I prefer to leave the peel). Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed. |
|
Egg Roll Bowl
The inside of an egg roll without the wrapper!
For a healthy, fast, easy, keto, low-carb dinner.
SERVES: 3 – 4
COOK TIME: 15 minutes
Ingredients
1 tbsp Avocado oil
4 cloves Garlic (minced)
3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)
1 lb Ground beef
1 tsp Sea salt
1/4 tsp Black pepper (or more if you want it spicy)
4 cups Shredded coleslaw mix
1/4 cup Coconut aminos
2 tsp Toasted sesame oil
1/4 cup Green onions
|
Directions
1. Heat avocado oil in a large sauté pan over medium-high heat. Add garlic and ginger. Sauté for about a minute, until fragrant.
2. Add ground beef. Season with sea salt and black pepper. Cook until browned, about 7-10 minutes.
3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cover and cook for about 5 minutes, until the cabbage is tender.
4. Remove from heat. Stir in the toasted sesame oil and green onions.
| 1. |
Heat avocado oil in a large sauté pan over medium-high heat. Add garlic and ginger. Sauté for about a minute, until fragrant. |
| 2. |
Add ground beef. Season with sea salt and black pepper. Cook until browned, about 7-10 minutes. |
| 3. |
Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cover and cook for about 5 minutes, until the cabbage is tender. |
| 4. |
Remove from heat. Stir in the toasted sesame oil and green onions. |
|
Apple Cider Sangria
An Adult Beveridge to Celebrate Fall
Planning a fall time get together with friends? Spice it up with this fall inspired drink —-just for the big kids!
Prep Time: 10 Minutes
|
Ingredients
• 1 bottle, standard size of pinot grigio
• 2 1/2 cups fresh apple cider
• 1 cup club soda or soda water
• 1/2 cup ginger brandy
• 3 honey crisp apples, chopped
• 3 pears, chopped
Directions
Combine all ingredients together and stir, stir, stir. Refrigerate for at least an hour (or longer!) before serving. Many avid sangria makers recommend letting the fruit soak in the alcohol mixture for up to 8 hours.
|
NEW, BACK IN STOCK & SEASONAL ITEMS
DURING SEPTEMBER
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
|
|
