Serves 6 1 cup uncooked tricolor quinoa 2 cups water 1/4 tsp salt Bring water to a boil in medium saucepan; add quinoa and salt. Cover and reduce heat. Simmer for approximately 15 minutes or until liquid is absorbed. Remove from heat and let rest 5 minutes. Fluff with a fork and cool to room… Continue Reading
adapted from Cook’s Country | October/November 2013 SERVES 8 INGREDIENTS 5 tablespoons Gravenstein Apple or Sicilian Lemon White Balsamic Vinegar 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 7 tablespoons extra-virgin olive oil 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin 4 ounces sharp cheddar cheese, shredded (1 cup) 1 Granny Smith… Continue Reading
Serves 6. Adapted this recipe out of Coastal Living – Excerpt from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015 Dressing 1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned 1 tablespoon fresh lime juice 1/4 teaspoon honey 1/4 teaspoon sea salt 1/3 cup OV Harvest Basil Olive Oil Salad 3… Continue Reading
– compliments of OV Harvest Serves 6-8 as an appetizer Ingredients 1 cup fresh blackberries 1 Tbsp *Blackberry Ginger Balsamic + more for drizzling *Raspberry, Strawberry or Blueberry can be used to add another fruit note! fresh ground pepper 1 fresh baguette, sliced into 1/2″ slices on the diagonal Extra Virgin Olive Oil (EVOO) for drizzling… Continue Reading
Compliments of OV Harvest Quinoa is a healthy, high-protein whole grain that cooks like rice. 3 cups vegetable broth 1-1/2 cups uncooked whole grain quinoa 1/2 pound roasted fresh asparagus, cut into 1/2 inch slices – do not overcook 1 large red bell pepper, chopped 1 small sweet onion, chopped 1/2 large english cucumber,… Continue Reading
Use on salads, potatoes, vegetables, subs, etc. Compliments of OV Harvest Ingredients: 1/2 cup Herbes de Provence or Tuscan Olive Oil 1/4 Red Wine Vinegar or Pinot Noir Wine Vinegar Sea Salt Freshly ground pepper Whisk oil and vinegar together in a small bowl. Season with salt and pepper. Refrigerate leftovers and use within 4-5… Continue Reading
Compliments of OV Harvest Choose peaches, nectarines, apricots pineapple and bananas that are not too ripe. Grill big pieces – cut stone fruit in half & remove pit, pineapple in 1inch rings and bananas lengthwise in half. Brush the fruit lightly with a mild, fruity extra virgin olive oil or citrus oil like the blood… Continue Reading
Compliments of OV Harvest 1 pound small potatoes or fingerlings – red, white, blue or combo 2 tablespoons Sicilian Lemon White Balsamic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon Milanese Gremolata Olive Oil 1 garlic clove, crushed and minced 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon capers 1. Place potatoes… Continue Reading
1/4 cup olive oil…Garlic Olive Oil is awesome 1/4 cup white balsamic vinegar – Pineapple works well 1/4 cup dry white wine 1/2 tsp hot sauce 2 tbsp hoisin sauce 4 cloves garlic 1/2 tsp salt 1/2 tsp whole black peppercorns 1 tbsp grated fresh ginger 1 1/4 lb boneless, skinless chicken breasts, cut into… Continue Reading
Marinate summer veggies in olive oil and then grill until tender. Ingredients: 1/4 cup of olive oil (Tuscan, Gremolata, Garlic, etc. work well) 1/2 teaspoon salt 2 cloves garlic, crushed 1/4 teaspoon pepper 1 teaspoon grated lemon zest 3 tablespoons lemon juice (or use Sicilian Lemon Balsamic) 1 medium zucchini, cut lengthwise into 4 pieces… Continue Reading
The Gravenstein Apple is an incredibly hard varietal due to the difficulty farmers have cultivating it. In addition to contending with a very finicky tree, it’s also not an apple ...
Serves 6 1 cup uncooked tricolor quinoa 2 cups water 1/4 tsp salt Bring water to a boil in medium saucepan; add quinoa and salt. Cover and reduce heat. Simmer for approximately 15 minutes or until liquid is absorbed. Remove from heat and let rest 5 minutes. Fluff with a fork and cool to ...
Proudly serving Tuscarawas County, including New Philadelphia and Dover, Ohio, as well as Canton and North Canton, Ohio and the surrounding areas.
| Day | Open | Close |
|---|---|---|
| Monday | 10:00am | 5:30pm |
| Tuesday | 10:00am | 5:30pm |
| Wednesday | 10:00am | 5:30pm |
| Thursday | 10:00am | 5:30pm |
| Friday | 10:00am | 5:30pm |
| Saturday | 10:00am | 3:00pm |
| Sunday | Closed | |