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Store hours: Monday-Friday, 10am-5pm Saturday, 10am-2pm

Closed Sunday ___________





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    Around the Site
    Wednesday
    03Feb2010

    February 2010 Newsletter

     

    Hi Neighbor!

    Welcome February! Now that we're about halfway through winter, wouldn't flowers be a nice reminder that Spring will come again? Todays Harvest full-service floral shop is ready to help with your Valentine's Day order and other floral needs.
    Roses are Red, Violets are Blue...

    ImageFebruary means flowers! They might not be growing outside in Ohio right now, but the roses, greenery and other flowers "blooming" in our flower shop are making our winter brighter.

    We have roses ready for your Valentine, beautiful vases to hold that special bouquet and many unique gifts for you to choose from in our store.

    Our hours will be:
    Monday-Friday, 10 a.m.-5 p.m.
    Saturday, 10 a.m.-2 p.m.
    Valentines Day Only! Sunday, Feb. 14, Noon-5 p.m.

    See you soon!

    Visit our website for more floral shop info and store hours.


    Valentines Day Special Offer

    We're celebrating our first Valentines Day as a flower shop! Cash-n-Carry Assorted Roses are available for $14.95/dozen beginning February 9.

    Maybe you prefer an arrangement with roses or other flowers? You have three ways to order: 1# online through our Teleflora-linked website, 2) by calling us at #937) 877-6030, or 3) in the store. Pick up your order in store, or have us deliver it. Note: We will be delivering on Valentines Day, Sunday, February 14!

    How do you take best care of your flowers? Click here for flower-care essentials!

    Image

    Stop in soon for a cup of hot cider or hot chocolate while you shop in the store or place your flower order. See you then!The Jordans

     

    Tuesday
    24Nov2009

    November 2009 Newsletter

     

    Hi Neighbor!

    If you've driven by the store, you've seen that we're all decked out for the holidays! Stop in and you'll see -- and smell -- that there's even more inside. We can't wait to show you!

    Get Your Thanksgiving Goodies Here!

    Happy Thanksgiving! We hope you can find time this week to stop in and take advantage of our baking. We're making pies and other goodies to save you time on your holiday preparations. You can call ahead and order what you need. We'll have some extra butterscotch, pumpkin, and sugar cream pies on hand.

    We also have (and can make!) beautiful centerpieces for your Thanksgiving table or decor. Our full-service flower shop can supply you with a perfect gift arrangement to bring to your hosts' Thanksgiving if you are traveling.

    Our hours will be:
    Monday-Thursday, 10 a.m.-5:30 p.m.
    Friday-Saturday, 10 a.m.-7 p.m.
    Sunday, Noon-5 p.m.

    See you soon!

    Follow our Twitter updates for the latest news from the store.

    Get Your Christmas Tree Here!

    Todays Harvest is pleased to offer fresh Christmas trees beginning this Wednesday through Christmas.

    We will have three kinds of trees:
    White Pine - softer branches with long needles; spreading branches that provide great shape.
    Scotch Pine - well known for its dark green foliage and sturdy branches.
    Canaan Fir - uniform pyramid shapes with strong branches and short needles.

    All the trees were just cut and will range from 5 feet to 9 feet. You can also purchase greenery, wreaths, floral arrangements and more to make your decorations unique, yet timeless.

    Watch our holiday video message on our home page!

    Come visit us for your floral, holiday or produce needs. See you soon!

    The Jordans

     
    Monday
    23Nov2009

    October 2009 Newsletter

    Hi Neighbor!

    We've got big things planned for the holiday seasons here at Todays Harvest (read more below!). But don't forget we still have produce! Tomatoes are hanging in there, we have plenty of onions, cabbage and more. Pick out your pie pumpkins now so you can freeze and store pureed pumpkin for all winter. Stop in soon!


    See You This Week....and the Next...and the Next...

    ImageSomething BIG is not happening at Todays Harvest this week. We're not closing!

    As you've noticed, we've added a lot to the store since building, including Todays Harvest Flowers this year. We will now be open year-round, and we look forward to serving you as a full-service floral shop and much more.


    Beginning in November, our hours will be:
    Monday -- Friday, 10 a.m.-5 p.m.
    Saturday, 10 a.m.-2 p.m.


    We will have extended holiday hours, also, so you can take advantage of our homemade baked goods, Santa's Workshop for Kids, holiday floral arrangements, and hundreds of gift items. We can supply all your fresh greenery needs for wreaths and garlands (let us know soon if you think you'll want a lot -- it will help us order), as well as swags, candle rings and more. You might even see some Christmas trees for sale!

    During Thanksgiving and Christmas weeks, we'll bake so you don't have to. Stop in and pick up pies, bread and sweets for your holiday gatherings.

    See you in November!

    Check the website regularly for updated store hours!



    RECIPES: Sauerkraut
    Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
    In a large container, thoroughly mix 2 tablespoons salt with 3 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.

    Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.

    Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that just fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.

    An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection the bag with the water in it can be placed inside another plastic bag.

    The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.

    Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks.

    Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned.


    Image In the Spotlight

    New feature this month! We will occasionally be spotlighting a product from our store that is unique or timely. In light of the upcoming "baking season", we thought our aprons were a perfect fit for the first installment.

    Aprons!

    Since you're going to be in your kitchen anyway, making meals for your families (and maybe more, during the holidays), why not do it in style? Our quilt-style aprons keep your clothes from getting stained and liven up the job that has to be done. The adjustable neck and waist tie string makes them perfect for all cooks. They would also make a great gift for the cook in your life.

    Our store also carries an assortment of cooking and baking untensils that make making the meal easier -- pastry brushes, spatulas, potholders and many more. And if you want to streamline the food prep even more, pick up one of the dip, baking, or dessert mixes we offer!


    Come visit us for your produce, flowers or gift needs. See you soon!

    The Jordans

     

    Thursday
    01Oct2009

    September 2009 Newsletter

     

    Hi Neighbor!

    We can't wait to see you all when you come in to pick out your pumpkins, gourds, mums and more fall items. But don't forget -- Todays Harvest Flowers can take care of your fresh and silk flower needs! Read on to learn more.


    Todays Harvest Flowers: Fall Floral Needs Met Here

    ImageAs the season changes in the Midwest, live and silk flower arrangements here at Todays Harvest are changing with it. We have beautiful fall wreaths and other silk arrangements in the vibrant fall colors to help you transform your home or business to reflect autumn.

    In addition, we invite you to choose Todays Harvest Flowers for:


    • Homecoming corsages and boutonierres
    • Cemetery saddles and grave blankets
    • Thanksgiving centerpieces

    Todays Harvest will now be open year round to serve the floral and seasonal needs of our surrounding communities. That means we'll soon be ordering and making holiday and Christmas greenery and arrangements as well as other decorations.

    Stop in soon and let's talk flowers!

     

    ImageImage
    Fall produce abounds this year
    Sound familiar? Pumpkins, gourds, corn shocks, mums? Yep, fall season is here! If you've been by the store lately, you've seen how the colors of fall flowers and produce spill out and around the store and parking lot. Autumn officially begins on Tuesday, and we're ready!

    PUMPKINS
    Our Todays Harvest homegrown pumpkins are unique and vibrant. They come in an abundance of sizes, shapes and shades, so be sure to leave plenty of time to pick just the right one. We look forward to sharing one of our best crops of pumpkins with you this year.

    MUMS
    Come and pick out the mums to plant now in your flower beds. They'll add bright, vibrant color throughout the fall and for years to come when treated right. Be sure to plant in a hole as deep as the root ball and water well as the plant gets established. Pick out other potted mums or hanging flowers for spot color in your outdoor fall decor.

    VEGETABLES
    Fall still means fresh vegetables! Many have been patiently waiting in the ground or field waiting for their chance to grace your table. The ever-nutritious sweet potatoes are ready, as are many types of winter squash. We still have fresh beets and will have freshly-picked Todays Harvest sweet corn for about 2-3 more weeks.
    Click here for a Corn Maze coupon!

    RECIPES: Sweet Potato Pie with Pecan Topping

    ImageSweet Potato Pie

    1 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces
    2 large eggs
    1/3 cup plus another 1/2 cup packed brown sugar
    3 Tbsp maple syrup
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    3/4 cup plus 1 Tbsp heavy cream
    1 pre-baked pie crust
    3 Tbsp butter
    1 cup of pecans, half of them lightly chopped, the other half whole


    1. Make the pie crust. (See pie crust recipe for instructions on pre-baking a pie crust.) If you use a store-bought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using.

    2 Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using.

    3 Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust.

    4 Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely.

    5 Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.


    Image

    Promotion of the month: Harvest Package!

    ImageGather everything you'll need for perfect outdoor fall decorations at Todays Harvest, and save money while you do it! We're offering our "Harvest Package" for $30. It includes:

    • Two 9" potted mums
    • One bale of straw
    • One corn shock
    • One bundle of Indian corn
    • One $1.50, one $3, and one $5 pumpkin

    Stop in and pick up your Harvest Package today!

    Q & A: Karen McWhinney, floral designer

    You might not ever get to see Karen McWhinney when you stop in at Todays Harvest. She's in the back, designing beautiful arrangements for TH Flowers and teaching us as she goes. Read on to learn more about our secret floral weapon.

    Q: How long have you been working with and arranging flowers?
    A: Well, since I was out of high school. So, 40-some years!

    Q: How did you become interested in doing this and learn how?
    A: I decided to go for floral training and went to a place in Richmond. There was a flower shop there that provided floral training after hours.

    Q: What do you enjoy working on the most?
    A: I like doing the general arrangements -- birthdays, anniversaries, that sort of thing. I prefer working with fresh flowers.

    Q: You've worked at many different flower shops over the years and done thousands of arrangements. What do you like about working for Todays Harvest?
    A: I really enjoy the people here. It's a very pleasant environment to work in.

    Thank you, Karen!

    Image

    Come visit us for your fresh produce, flowers or gift needs, and plan your corn maze visit, too. See you soon!

    The Jordans

     

     

    Thursday
    20Aug2009

    August 2009 Newsletter

    Hi Neighbor!

    There's so much going on around here we don't want to forget to tell
    you what's ripe and ready: apples, green beans, sweet corn, peaches,
    cabbage, watermelons, canteloupe, zucchini, summer squash, cucumbers,
    beets, okra, onions, tomatoes, and many kinds of bell and hot peppers.
    Call us if you want large quanities of something!



    **********************************************************************
    Gayle's Cancer Benefit: August 29!
    **********************************************************************
    Can you spend a day enjoying great food and fun for a good cause?
    Lisa's sister, Gayle, was recently diagnosed with cancer and Today's
    Harvest is throwing a benefit to support her. Please join us on
    Saturday, August 29 -- and invite your friends!

    The day will include:
    Corn Hole Tournament: Sign up your team by August 26 ($30 registration
    fee) and then come out on the 29th to compete, starting at 11 a.m. The
    top 10 places receive prize money, and the 1st place team wins $300.
    Call 937-877-6030 to sign up or just stop in at the store.

    Buffett Dinner: A delicious buffett dinner and entrance to our
    brand-new 2009 Corn Maze are included for a $10 donation. All
    donations go to Gayle.

    Live Music and more: Enjoy the music of Bob Marshall and Band
    throughout the day, as well as an auction.

    We look forward to seeing you, and thank you for your help with this
    day!



    **********************************************************************
    Time to Get Lost!
    **********************************************************************
    Could you guess what pictures our 2009 Corn Maze has been cut into?
    Flowers, of course! This year you can try to get lost in miles and
    miles of flowers, or a ear of corn, or the challenging ol' farm truck.
    Also take time to enjoy our corn cannon, duck races, rope maze,
    putt-putt golf and life-size checkers.

    The Corn Maze game is new, too! You can try to find 6 hidden
    checkpoints to attempt to complete an "easy" or "difficult" Sudoku
    puzzle through the maze. Successfully complete the regular maze plus
    the "easy" puzzle and win a prize; successfully complete the maze and
    the "difficult" and you will be entered into a drawing for a Wii
    System with Wii Fit!

    The Today's Harvest 2009 Corn Maze, again sponsored by Wetzel Family
    Auto Cruise, opens on Friday, August 28 at 10 a.m. The maze will be
    open weekends until October 11, from 10 a.m.- 10 p.m. on Friday and
    Saturday, Noon-8 p.m. on Sunday.  It will be open every day October 12
    through November 1.

    Ticket prices for the maze remain the same: $7 per person; $5 per
    child age 5-11; children 4 and under are free. Discount coupons are
    available through our website by clicking the link below. Remember to
    contact us for large group pricing!

    Click here for a Corn Maze coupon!
    http://cts.vresp.com/c/?TodaysHarvest/e977793d94/TEST/d99e8b4e0c

    **********************************************************************
    RECIPES: Fried Okra
    **********************************************************************
    Fried Okra
    2 quart okra -- wash and cut into cubes, place in large bowl. Add:
    Diced tomato
    Diced onion
    2 beaten eggs
    salt and pepper to taste
    1 box of Jiffy corn bread mix

    Stir until well mixed. Heat a generous amount of oil in large skillet
    and pour the mixture in the skillet. Stir occasionally until brown and
    crispy. Enjoy!



    **********************************************************************
    http://cts.vresp.com/c/?TodaysHarvest/e977793d94/TEST/b623373c0c

    **********************************************************************
    Promotion of the month: Get your Onions!
    **********************************************************************
    If you're thinking pickles, or just want a great combination of fresh
    veggies for your dinner table, stop in and get our deal of the month.
    Buy 5 pounds of our crisp cucumbers and get 2 pounds of our beautiful
    Walla Walla onions FREE!

    Our website has a list of other available produce!
    http://cts.vresp.com/c/?TodaysHarvest/e977793d94/TEST/3e1c3fc5c8

    **********************************************************************
    Q & A: David Jackson, the "airplane" photographer
    **********************************************************************
    David Jackson is a local photographer who, once a year, leans out the
    door of an airplane to get a aerial photo of our Todays Harvest Corn
    Maze. (What, you thought we did it?) Read on to find out more about
    David and his business.

    Q: Each year we get to see a great aerial photo of the Corn Maze. How
    do you make that happen?
    A: Once I see that the people from Mazeplay have cut the field I start
    praying for good weather.  I like to shoot the field late morning or
    afternoon so that the sun is in the right spot. You don't want to take
    the picture when the sun is directly overhead which leads to flat
    lighting.  If I shoot too late in the day the sky will be too hazy to
    capture a clear image. I fly out of the Boston Airport, located in
    Boston, Indiana, in the same airplane that is used by the skydivers.
    I wear a parachute for safety purposes, and I am told that if I find
    myself outside the airplane to pull the cord. (Sound advice!) When the
    airplane reaches an altitude of approximately 3000 ft., the pilot
    reaches over and opens the door.  At this time I start taking
    pictures. It usually only takes three or four passes to get the image.
     The number of passes depends on the pilots ability to get me at the
    correct angle.

    Q:  In addition to the obvious logistical challenges, do you use
    special camera equipment?
    A: I use a 35mm Digital SLR and a medium lens (35-80mm).   Photoshop
    CS4 is used to process the image for web and print.

    Q: How much of what you do is aerial photography?
    A: I would say 25 percent of my business is aerial photography.

    Q: What led you to this field of work? What's your favorite part of
    doing it?
    A: I left a factory job after fourteen years and went back to school
    for a degree in commercial photography and never looked back.  I am
    now a full-time commercial photographer and love my job. My favorite
    part of my job is visualizing the image I want and then figuring out
    how to light the subject for it to come alive. Since Photoshop has
    replaced the darkroom, processing the image is equally as rewarding as
    shooting.

    Thank you, David! If you are interested in Jackson Photography, you
    can contact David at jdavidjackson@hotmail.com or learn more at his
    website, jdavidjackson-photography.com.



    **********************************************************************
    Come visit us for your fresh produce, flowers or gift needs, and plan
    your corn maze visit, too. See you soon!

    The Jordans