Join Chef Keith Snow on a journey to discover local, seasonal, and organic foods, meet the farmers, and learn how easy and healthy it is to live the Harvest Eating lifestyle.
With high-definition videography, engaging interviews, picturesque locations, easy-to-follow recipes, and delicious food, Harvest Eating is a new lifestyle series about food that is entertaining, inspiring, and informative.
Details
LENGTH: Season 100: 8 x 30 Minutes
FORMAT: Series
INTERNATIONAL TRACK: yes
TEXTLESS: No
CLOSED CAPTIONS: No
ASPECT RATIO: HDCAM 16:9
PRODUCTION YEAR: 2011
RELEASE YEAR: 2011
SUPPLIER: Keith Snow Group, LLC
COUNTRY OF ORIGIN: USA
RIGHTS TERRITORY: Worldwide
From visits to Sky Top Orchard to see the wide variety of apples grown and taste some of the best cider, to Split Creek Goat Dairy, where over 275 goats produce an award- winning line of goat’s milk, goat’s cheese, and even goat’s milk fudge, Chef Snow showcases the lives of farmers who are dedicated to their craft and crops. He’ll show viewers how to find local, seasonal and organic foods in their own areas and how to bring them to the table using simple recipes with easy-to-prepare cooking methods. The result is a delicious, healthy meal that you can enjoy and feel proud to share with others. By re-establishing a connection with the growers and farmers who sustain us, it will be clear why these foods are better for us, our community and our planet.
Through a combination of in-studio and on-location settings, Harvest Eating provides viewers with a strategy to find, cook and eat healthy high-quality foods grown at local farms, artisan food producers and select retail stores.
The show kicks off with Chef Keith Snow on-location in the field, barn, pasture or farmer’s market meeting the people who produce our food. These men and women are the heroes of the local food movement. Chef Snow then takes time to share tips on selecting the best foods in the market, and finishes in the kitchen, where he prepares multiple simple seasonal recipes with the featured ingredient. Kitchen segments are full of food tips and cooking techniques while being entertaining to watch.
SEASON 100
Episode 101: Rice
In this episode of Harvest Eating Chef Snow meets with farmer Campbell Coxe of Plumfield Plantation in South Carolina and tours a 25,000 acre farm that grows many crops including local aromatic rice that has been brought back to prominence in the last 10 years. The rice produced is environmentally friendly, very delicious and sold in hand sewn cotton bags across the USA. Chef Snow get to smell the aroma of hundreds of acres of rice in the rice patty. Join Chef Snow in the kitchen as he creates some delicious rice recipes including Jerk chicken with coconut cashew rice, cherry rice pudding and wild mushroom risotto.
Episode 102: Pork
In this episode of Harvest Eating Chef Snow meets with farmer Emile Defelice of Caw Caw Creek Pork in South Carolina and tours his small farm where heirloom hogs roam free to eat grass, acorns, hickory nuts, grubs, termites etc.. they can scratch their backs on trees and lay in the shade together relaxing. Emile’s pigs are happy, healthy and ultimately delicious. This is how pork should be raised. Watch Chef Snow as he creates some rosemary pork chops with pesto cream, home made breakfast sausage and delicious Cuban style sandwiches with roast pork.
Episode 103: Goat Dairy
In this episode of Harvest Eating will visit Split Creek Farm in Anderson South Carolina to meet a veteran goat dairy farmer. Chef Snow used to raise dairy goats so he has a fond love for them. The owner, Evin Evans a dairy goat veteran has over 275 goats in her herd and specializes in a breed called the Nubian which has an Arabic decent. This breed can handle the hot dry summers SC is famous for, and the Nubian also produces over 4% butterfat, which makes these goats the highest butter fat producers in the goat world. All this butterfat makes for great cheese, milk and fudge. After our visit, will grab some goat cheese and then head back to the kitchen to whip up some delicious recipes that feature local goat cheese including a black bean quesadilla with goat cheese and mangoes.
Episode 104: Tomatoes
In this episode of Harvest Eating we’ll visit the downtown Charleston Farmer’s market to meet with the owner of Owl Creek Farm, David Howe to learn about heirloom tomatoes. This market is one of the best you’ll find and is right downtown in historic Charleston not far from the Citadel. The market is surrounded by beautiful architecture and visited by locals and tourists alike. There is abundant local produce, specialty items, crafts and great food to eat including hand made crepes and kettle corn. We’ll pick up some heirloom tomatoes then head home after a wonderful visit to get cooking with tomatoes. We’ll cook one of Chef Snow’s favorite recipes for a tomato tart with Cabrales blue cheese.
Episode 105: Peppers
In this episode of Harvest Eating we’ll visit historic St. Augustine Florida to learn about a very spicy secret the locals and some innovative educators at First Coast Technical College are keeping alive in the nation’s oldest city. The datil pepper is a very rare, hot pepper believed to be brought by Spanish explorers in the 15th century. You won’t find it grown commercially, you won’t find it in your local store but YOU WILL find it in the backyards of many ST. Augustine residents. This little pepper packs heat and flavor. We’ll learn all about these peppers then return home to demonstrate some delicious pepper recipes including an appetizer with a spicy pepper relish using spicy peppers available to most people in the USA.
Episode 106: Berries
In this episode of Harvest Eating, we’re going to visit a small fruit farm in Taylors, South Carolina. We’ll learn all about raspberries from the owner Dick Purdue. His quaint farm is nestled in the mountains and benefits from low lying valleys where cool air helps his fruit stay viable long into the hot summer months when other berry farms are not pricking. Dick Purdue is an older gentleman who is very passionate about growing tree fruits of all types. We’ll pick some raspberries then go shopping for other types of berries to create some exciting berry recipes back in the kitchen including chicken with raspberry coulis and a blueberry compote.
Episode 107: Local Wild Shrimp
In this episode of Harvest Eating we’ll visit Jekyll Island off the coast of Georgia to visit as shrimp festival that features shrimp that are caught in local waters by local shrimpers. We’ll learn about the local vs. pond raised shrimp debate, take a shrimp boat ride to see how shrimp are caught, attend the festival then visit our local market to see if we can find local shrimp. Then it’s back to the kitchen to make some amazing shrimp recipes including the South’s own specialty, shrimp n grits with roasted red peppers and a shrimp reduction sauce.
Episode 108: Grass-Fed Beef
In this episode of Harvest Eating will visit Hickory Nut Gap Farm in Fairview North Carolina. We meet a couple who are graduates of Warren Wilson College and are using their family’s scenic mountain land to graze beef cattle which are kept on grass and never fed grain. Jamie and Amy Ager are leaders in the grass-fed beef movement and have a passion for farming that is a pleasure to witness. After our visit will visit the local grocery store and buy some beef, then back to the kitchen to show you a grass-fed bacon chili cheeseburger, a fillet mignon with 3-onion jam, mashed potatoes and Marsala cream sauce.
SEASON 200 In production
Episode 201: Heirloom Whole Grains
In this episode of Harvest Eating we’ll visit a small, hidden warehouse in Columbia South Carolina where a fascinating and very knowledgeable man is preserving heirloom grains. Glenn Roberts of Anson Mills, is the nation’s foremost authority on heirloom grains. A veteran seeds man, Glenn works with small farmers throughout the USA who grow these special seeds for him to avoid losing a whole crop to a hail storm, flood or other unforeseen weather event. Glenn’s products are amazingly fresh as he grinds them to order using liquid nitrogen to keep his stone grinding wheels cold. The best chefs in the country order freshly milled grains from Glen. In this unremarkable warehouse is the oldest source of human nutrition a 10,000 year old grain that Glen saved and certified. After this visit will show you what to look for when purchasing grains in the market then Chef Snow will show you some delicious whole grain recipes including a delicious polenta with wild mushroom ragu.
Episode 202: Apples
In this episode of Harvest Eating we’ll visit Skytop Orchard, a local mountain top apple orchard. This family owned orchard has been welcoming visitors to it’s u-pick mountaintop orchard for almost 30 years. Many varieties of apples are grown at an altitude of nearly 3,000 feet. This helps produce a climate perfect for growing delicious apples. Skytop Orchard even presses it’s own apple cider then sells it right from the orchard store. They offer tractor rides, have a petting zoo and plenty of kids activities. This is the perfect atmosphere for a great day in the country with apples as the theme. After our visit, Chef Snow heads off to the market to grab a few ingredients before heading home to create an apple inspired feast which includes a chicken breast with cider cream sauce, a gorgonzola stuffed roasted apple and a French apple cream tart.
Episode 203: Greens
In this episode of Harvest Eating we’ll visit Flying Cloud Farm in Fairview North Carolina to learn about greens and how this local CSA operates. Annie Perkinson is an energetic young farmer who uses organic methods and offers her produce at a self-service roadside stand and in downtown Asheville North Carolina at several local markets. Her farm is set in a gorgeous mountain valley. Join Chef Snow as he visits this beautiful mountain farm and watch him create some delicious recipes in the kitchen using greens.
Episode 204: Winter Squash
In this episode of Harvest Eating well learn all about different varieties of winter squash. We visit several farm markets that sell squash then talk to a local farmer about how they grow and sell them. Then we will show you what to look for at your market when buying squash before returning to cook them up. Winter squash are very versatile as an ingredient and can last for months if kept cool. Squash are also very healthy to eat and fun to cook with. Back in the kitchen we’ll show you a delicious fall inspired lasagna that featured winter squash and a squash soup with sage & peanut pesto.
Episode 205: Dairy
In this episode of Harvest Eating, we’re going to visit Happy Cow Creamery in Pelzer, South Carolina to see how milk goes from grass to glass. Tom Trantham does things differently then most dairymen, and great tasting milk is the result. Tom’s 12 April’s rotational grazing system ensures his cows eat tender young grasses most of the year and also ensures his farm is not overgrazed and never fertilized with chemicals. After visiting Happy Cow we’ll grab a few ingredients, head home and cook up some delicious recipes featuring dairy including sun dried cherry rice pudding.
Awards
Winner of “Hot Chef” Challenge on YouTube™ National Restaurant Association
Electronic Press Kits
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WOW, It is so weird to see my name in print…..Even weirder because neither Keith nor Snow is that common. Good luck, and maybe I’ll see an episode some day.
Keith
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