Weekly Harvest is:
A Weekly Local Food Subscription comprised of the best local foods in the region. (see samples below)
We pack it up and you pick it up.
Vegetarian or Omnivore option.
45 spots available
When local produce is not available (i.e. Dec-March) we’ll substitute with organic produce grown in the U.S. and with prepared food items from our café.
Pick-up
Three pick-up days/times are available. We have 15 spots for each day so you may not get your first choice.
Pick up your Weekly Harvest at:
Local Harvest Grocery store, 3108 Morganford Road, St. Louis, MO 63116
Fridays 2-8:00 p.m.
Sundays 2-8:00 p.m.
Mondays 2-8:00 p.m.
Guidelines:
You pick omnivore or vegetarian for the entire subscription.
Payment is weekly by credit card or cash. You pay when you pick it up.
If you fail to pick-up your box within two days of your designated day, your credit card will be charged for it regardless.
Subscription is for 50 weeks, but you can opt out for 4 of the 50 weeks with at least a one week notice. (Vacations, etc.)
Benefits:
• Weekly updates on the farmers, the products, and recipes.
• Subscribers will have access to new products not yet available in Local Harvest Grocery.
• The opportunity to try new foods and support local farmers and local businesses (including ours!)
• 10% off all purchases of additional products made when you pick up your box.
Payment/cost:
$50 a week + tax
Commitment:
A year commitment when you sign up.
Cancellation:
If you cannot fulfill your year- long commitment, please give us two-weeks notice so we can fill your slot.
To sign up:
Email Jessica (weeklyharvest8@gmail.com) with the following information:
1. Name
2. Address
3. Phone number
4. Credit Card info (incl. expiration & zip code)**
5. Vegetarian or omnivore option
6. Coffee or tea (periodically you will receive
coffee or tea. If you prefer one over the other let us know.)
7. Preferred pick up time
** If you feel uncomfortable sending this over email, please let us know a convenient time to call you.
Sample weekly subscriptions
| Fall Vegetarian |
Fall Omnivore |
Vegetarian meatloaf (made at Local Harvest Café)
Prairie Breeze Cheese - .5 lb
Crop Circle pepper medley – 4 bell peppers, various colors
Yoder Farms cucumbers – 2
Yoder Farms collard greens – 1 bunch
Deep Mud Farms braising greens - .5 lb
Double Star Farms spaghetti squash - 1
Double Star Farms broccoli – 1 head
Dry Dock Farms sweet potatoes - 5
Mast Brothers Farm cherry tomatoes – 1 pint
Martin Brown Rice - 2lb
½ lb Fair Trade Organic Coffee—ArtHouse Coffee |
Meatloaf (made at Local Harvest Café)
Prairie Breeze Cheese - .5 lb
Crop Circle pepper medley – 4 bell peppers, various colors
Yoder Farms cucumbers – 2
Yoder Farms collard greens – 1 bunch
Deep Mud Farms braising greens - .5 lb
Double Star Farms spaghetti squash - 1
Double Star Farms broccoli – 1 head
Dry Dock Farms sweet potatoes - 5
Mast Brothers cherry tomatoes – 1 pint
Martin Brown Rice - 2lb
½ lb Fair Trade Organic Coffee—ArtHouse Coffee |
| Winter Vegetarian |
Winter Omnivore |
1lb Tofu (made in St. Louis)
Marcoot Dairy Shorty’s Pride Cheddar
Dry Dock Farms Eggs - 1 dozen eggs
Deep Mud Farms turnips - 1 bunch
4 organic oranges
2 organic onions
Claverach Pea or Sunflower shoots
Blue Heron Orchard Apples – 4 or 5
McKaskle Family Farm organic popcorn - ½ lb
Askinosie Chocolate Itty-Bitty bar - 2
Companion Bakery Pain Beaucaire – 1 loaf, unsliced
|
Todd Geisert Farms Pork Chops
Marcoot Dairy Shorty’s Pride Cheddar
Dry Dock Farms Eggs - 1 dozen eggs
Deep Mud Farms turnips - 1 bunch
4 organic oranges
2 organic onions
Claverach Pea or Sunflower shoots
Blue Heron Orchard Apples – 4 or 5
McKaskle Family Farm organic popcorn - ½ lb
Askinosie Chocolate Itty-Bitty bar - 2
Companion Bakery Pain Beaucaire – 1 loaf, unsliced |
| Spring Vegetarian |
Spring Omnivore |
Cashew Butter—East Wind
Greg Puschez asparagus - bunch
Nermina’s Garden butterhead Lettuce - 1 head
Dry Dock Farms leeks – 2
Mast Brothers carrots – 1 bunch with greens
Dry Dock Farms spring onions - 1 bunch
Dry Dock Farms Yukon gold potatoes - 4 or 5
Double Star Farms beets - 1 bunch with greens
Yoder Farms radishes – 1 bunch
Ozark Farm shitake mushrooms – ½ lb
Mangia Pasta - 1lb whole wheat cresto di gallo
Gringo Salsa - 1 pt black bean and corn |
Mo Grass-Fed Beef – 1lb ground
Greg Puschez asparagus - bunch
Nermina’s Garden butterhead Lettuce - 1 head
Dry Dock Farms leeks – 2
Mast Brothers carrots – 1 bunch with greens
Dry Dock Farms spring onions - 1 bunch
Dry Dock Farms Yukon gold potatoes - 4 or 5
Double Star Farms beets - 1 bunch with greens
Yoder Farms radishes – 1 bunch
Ozark Farm shitake mushrooms – ½ lb
Mangia Pasta - 1lb whole wheat cresto di gallo
Gringo Salsa - 1 pt black bean and corn |
| Summer Vegetarian |
Summer Omnivore |
Veggie Burgers – 4 patties (Made at Local Harvest Café)
Old Homestead Farm - 1 dozen eggs
Crop Circle garlic – 2 or 3 bulbs
Mast Brothers peaches – 5
Mast Brothers blackberries – 1 pint
Yoder Farms string beans – 1 bag green, yellow, purple medley
Double Star Farms eggplant – 1 purple, 1 white
Double Star Farms zucchini – 2 green, 1 yellow
Dry Dock Farms – 2 heirloom tomatoes
Deep Mud Farms fennel – 1 bulb
Joy Stinger honey – 1 jar |
Hinkebein Hills Bacon
Old Homestead Farm - 1 dozen eggs
Crop Circle garlic – 2 or 3 bulbs
Mast Brothers peaches – 5
Mast Brothers blackberries – 1 pint
Yoder Farms string beans – 1 bag green, yellow, purple medley
Double Star Farms eggplant – 1 purple, 1 white
Double Star Farms zucchini – 2 green, 1 yellow
Dry Dock Farms heirloom tomatoes – 2
Deep Mud Farms fennel – 1 bulb
Joy Stinger honey – 1 jar |
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