October
BY ROBERT FROST
O hushed October morning mild,
Thy leaves have ripened to the fall;
Tomorrow’s wind, if it be wild,
Should waste them all.
The crows above the forest call;
Tomorrow they may form and go.
O hushed October morning mild,
Begin the hours of this day slow.
Make the day seem to us less brief.
Hearts not averse to being beguiled,
Beguile us in the way you know.
Release one leaf at break of day;
At noon release another leaf;
One from our trees, one far away.
Retard the sun with gentle mist;
Enchant the land with amethyst.
Slow, slow!
For the grapes’ sake, if they were all,
Whose leaves already are burnt with frost,
Whose clustered fruit must else be lost—
For the grapes’ sake along the wall.
|
Harvest Moon Food Store Annual Membership Renewal
|
The Harvest Moon Food Store grew out of a Floyd area food Co-op that began in the early 1980’s. We have tried to keep the cooperative spirit alive at the Harvest Moon, and our membership discounts are one way to doing this.
September is the Harvest Moon’s annual membership renewal month. If you don’t have your bright new PURPLE membership card for the 2020-2021 season, now is the time! Just ask the cashier the next time you are at the store.
The Harvest Moon membership is designed to save you money:
●You receive 10-15% off all dual-priced items in the store.
●You can also save BIG on Bulk/Case purchases. Pre-order any full case (any item from any department in the store available in case quantities) or bulk item (fresh produce, rice, beans, flours, herbs, etc.), and members save an additional 15% off their already lower shelf price.
|
●Participate in sales designed for Members Only. Every month, the Moon runs a ‘Path to Value’ sale which offers deep discounts on select items which are only available to members. This is the time to stock up on your favorite goodies!
●FREE lifetime membership for those 65 years and older.
●Show your Harvest Moon membership card when visiting Annie Kay’s and Eats’ health food stores located in Blacksburg, and receive a 5-10% discount on any purchase made.
●Receive our monthly Harvest Moon newsletter filled with interesting and enjoyable articles and tasty recipes.
|
If you are a regular shopper at the Moon, your $15 annual membership fee pays for itself with $120 in annual store purchases.
Please join the Harvest Moon as a member. We look forward to bringing good food and health care items to you and your family in the years to come.
|
Plenty! and Harvest Moon Customers
Growing Community One Neighbor at a Time
|
(pre-Covid19 photo)
|
Together, we really do make a difference. During July – September of 2020, Harvest Moon customers donated $159.35 to the Plenty! change jar at the register. This amount was one of the largest quarterly donations gathered since our ‘Round-Up’ for Plenty! began some years ago. Thank you to everyone who made this possible! The spirit of giving is contagious and helps to grow a stronger and more resilient community.
|
The store matched the customer donation amount, and together we donated the following items to Plenty!:
3 cases of Tuna
1 case of Organic Green Beans
1 case of Organic Kidney Beans
1 case of Organic Black Beans
1 case of Organic Garbanzo Beans
1 case of Organic Frozen Corn
1 case of Organic Tomato Sauce
25# of Organic Yellow Popcorn
50# of Organic Quick Rolled Oats
Note: All items are purchased at cost. 100% of all donations go
directly to purchase food for Plenty!
__
|
(pre-Covid19 photo)
|
Plenty! is a homegrown non-profit organization whose mission is to help feed its neighbors in Floyd County. They operate a number of programs and could always use a little help if you’re looking for someplace worthwhile to donate a few of your precious hours.
|
(pre-Covid19 photo)
|
Their programs include:
●Food Bank – with fresh produce, meats, dairy
●Food Pick Ups – Trips to Food Lion, Bimbo Bread, Feeding America for donated food used in Plenty’s various programs.
●On-Site Farm for Education & Growing Food
●Portable Produce – Food deliveries for shut-ins and Folks who have a difficult time with mobility.
●Pre-School Produce – Introducing kids to delicious vegetables and healthy eating
●School Gardens – Spark the joy of in growing a garden
●Snow Day Soup – A little extra warm food delivered on cold, snowy days when the kids are home from school
●On-Going Educational Classes
|
If you’d to see how you might be able to help, please contact Kerry or Rachel at Plenty! They’d love to talk with you!
Plenty@swva.net
540-745-3898
192 Elephant Curve Rd., Floyd, VA 24091
|
RECIPES
What to do with your fall surplus of broccoli!
|
Broccoli Slaw
This broccoli slaw recipe is made with broccoli, bacon, cabbage, apples, sunflower seeds, and dried cranberries, all tossed in a creamy dressing. The perfect easy side dish that pairs well with any type of meat or seafood.
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
|
Ingredients
1 12-ounce bag broccoli slaw
1/4 cup red onion finely chopped
1/2 cup bacon cooked and crumbled, plus more for garnish if desired
1 apple diced
3/4 cup dried cranberries
1/2 cup sunflower seeds plus more for garnish if desired
2 tablespoons chopped parsley plus more for garnish if desired
3/4 cup mayonnaise
2 teaspoons apple cider vinegar
3 tablespoons granulated sugar
salt and pepper to taste
|
Directions
Place the broccoli slaw, red onion, bacon, apple, dried cranberries, sunflower seeds, and parsley in a large bowl.
In a small bowl, whisk together the mayonnaise, cider vinegar, sugar and salt and pepper.
Pour the dressing over the broccoli slaw and toss to combine. Cover and refrigerate for 1 hour.
Place the salad in a serving bowl. Garnish with additional bacon, sunflower seeds, and parsley if desired, then serve.
|
Parmesan Roasted Broccoli Stalks
Yield: 1 Cup
These Roasted Broccoli Stalks disappear in a flash! With just a couple of simple ingredients, they are an easy snack or a quick side dish recipe. And kids love ’em!
|
Ingredients
2 cups peeled and thinly sliced (about 1/8″ thick) broccoli stalks (see note)
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 tablespoons grated parmesan cheese (see note)
|
Directions
Preheat oven to 475°F. Line a baking sheet with parchment paper.
In a medium bowl (or directly on the parchment-lined baking sheet), toss broccoli stalks with olive oil, salt, and pepper, making sure that the broccoli is thoroughly coated, and the oil and seasonings are evenly distributed. Spread broccoli slices out evenly on the baking sheet, making sure the slices are not piled on top of each other.
Bake for about 13 minutes, until the broccoli has developed some roasted brown spots.
Remove broccoli from oven, stir and flip the broccoli, and then spread the broccoli back out on the baking sheet. Evenly top each broccoli slice with some of the cheese.
Return broccoli to oven and bake for about 2 minutes more, just until the cheese is melted and a little browned and bubbly.
Serve immediately.
|
Notes:
Broccoli stalks: To yield 2 cups of slices, you will need about 4-7 stalks, depending on how thick the stalks are and how far up each stalk you use.
Peeling the stalks: We use a vegetable peeler to remove the tough outer layer of the stalks quickly and easily. The stalks tend to be tougher at the bottom and require little or no peeling as you get toward the top, where the florets were. We do not recommend putting the peels down your garbage disposal.
|
Roasted Butternut Squash Salad with Tahini Vinaigrette
A filling and delightfully creamy / crunchy salad perfect for Fall’s harvest.
|
Ingredients
1 small butternut squash
(about ¼#), peeled, seeded and cut into ½-in thick wedges or half moons
2 medium red onions cut into 1-in wedges
2Tbsp olive oil
Salt and Pepper to taste
¼ cup tahini
2 tsp grated lemon zest plus 2 Tbsp. lemon juice
4 cups chopped kale
¼ cup fresh cilantro, chopped
¼ cup sliced almonds, toasted (or pine nuts can be substituted)
|
Directions
Heat oven to 450 degrees. On baking sheet, toss squash and onions with oil and ¼ tsp each salt and pepper. Roast until golden brown and tender, 25 to 35 minutes.
Meanwhile in a bowl, whisk together tahini, lemon juice, 2 Tbsp. water and ¼ tsp salt, adding more water if dressing is too thick.
Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro and almonds.
|
Cider Sangria
Ingredients
2 cups apple cider
¾ cup brandy
½ cup fresh clementine or orange juice
¼ cup fresh lemon juice
1 1-inch piece of fresh ginger, peeled and very thinly sliced
2 tsp orange bitters
1 orange with peel intact very thinly sliced
2 apples (Pink Lady, Honeycrisp, or your favorite variety) very thinly sliced
1 750-ml bottle of prosecco or another dry sparkling wine
Pomegranate seeds
|
Directions
In a large pitcher, stir together cider, brandy, clementine/orange juice, lemon juice, ginger and bitters. Stir in apple slices. Mixture can be refrigerated for up to a day.
When ready to serve, add prosecco. Serve over ice with a few pomegranate seeds if desired.
|
New, Back In Stock, and Seasonal Items in 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!
|
|
