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Free Stone Peaches are being harvested, local corn (young), kirby cukes, beans (no rain almost gone), bell peppers, squash’s, black berries, blueberries, …

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Hello,

I want to personally thank you for registering for Harvest Eating.

As our membership grows past towards 20,000 members I always want new members to get the info they need quickly upon registering. Here are some our resources to make your entry into the Harvest Eating way of life, encouraging and valuable.

1. Visit and like the Facebook Page: Our Facebook Page
2. Our contact us page is here
3. Read about recent press events surrounding Harvest Eating: The Press Room
4. If I may suggest, here is info regarding my cookbook which has over 200 recipes and loads of resources for learning more about Harvest Eating: The Harvest Eating Cookbook it’s a great read and over 300 pages and close to 100 photos from a great photographer, Travis Runion!
5. And lastly, I’d humbly suggest getting a paid subscription (.19 cents a day on the yearly plan) which allows the viewing and printing of all my recipes. Upgrade page
6. Be sure to visit the Harvest Eating Store where you can get our fantastic organic spice blends, and new Thoughtful Harvest products as well.

Charging for my recipes has been a tough decision, but in order to continue publishing the site and making new content, as well as protecting our content from theft, we need to ask our members to login and subscribe. We hope you’ll consider a subscription.

If subscribing is not in the financial picture right now, I’d suggest the following site that has plenty of free recipes that are good quality. http://www.epicurious.com  and remember, anybody who really wants to become a paid subscriber but truly cannot afford it has the option of emailing us and asking for a free membership, I will not turn anybody away as I care too much about helping people.

That’s it….thanks for registering.

My Best,

Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!

5 Years Ago I created Harvest Eating.com.  My goal was to share with people the cooking techniques I learned in 25 years of professional cooking in restaurants all over the country, plus the experiences of moving my young family to a small farm in the country.

After we moved to the farm my culinary and personal life changed as I learned about growing foods, raising farm animals, canning & preserving as well as meeting many small farmers. I quickly devoted my career to seasonal cooking with local foods.
I was an early proponent of cooking with local foods and supporting local farmers and actively involved in my commiunity. As part of these early efforts I was co-founder of the Greenville SC Slow Food Chapter.

Over the years, I have been massively humbled by the well wishes, kind words and support form the millions of viewers all over the world that consumer our content. I have interacted with so many great people who like me, want to continue learning about healthy eating using local foods from small farms and farm markets.

This website has given me the opportunity to build name recognition as one of the internets most popular chefs in this genre. This popularity resulted in my first cookbook, The Harvest Eating cookbook- 2009 Running Press. To support the book I have traveled all over the world promoting it at events and festivals and book signings.
What started as a hobby has become a career.

However, after all these years it’s clear that without asking our viewers for financial support, we cannot continue to publish the site or create new content. Video production at this level is quite expensive and time consuming. Our fans and viewers desire new content on a regular basis, however without your support, these costs are just about impossible for us to fund.

We are aware that recipes are available on many sites for free, and some of the sites are very good with tested, high-quality content. However, most recipe sites are filled with user generated content which is unreliable, un-tested and often times not very good.

Our recipe content is all created in-house, by me, in my own test kitchen.  The recipes I create take time, effort and money to get right.  I have attempted to use advertising to fully support the site so our viewers could enjoy the content free of charge, however we just are not big enough to do this. I understand the reality of today’s economy and the reasons some people might be hesitant to pay for content. We now have 3 affordable subscription options starting as little as 19 cents per day.

I very much appreciate all of our subscribers, fans and viewers and thank you all for allowing me to support my family while continuing the journey of teaching people how to cook with local and seasonal foods.
My Best,

Keith

We know you have many websites available to you.

We are very grateful you choose to spend some time with us here on Harvest Eating.

We look forward to your next visit!

My Best,

Chef Keith Snow