Join Chef Keith Snow on RFD TV for Harvest Eating, a series that features local food pioneers and shows viewers how to make delicious local food using seasonal cooking methods. Shot on location in several states and in studio Harvest Eating is a beautifully shot and edited 1/2 hour show that informs, educates and entertains the viewers. Sponsors include Tattler Reusable Lids and Art Culinaire Importers of Lcaanche Ranges. Learn about sponsorship opportunities by visiting our advertising section.
2012 Episode Broadcast List, Shows 1-13
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CSA (Consumer Supported Agriculture)
In this episode of Harvest Eating Chef Snow visits a farm in Northeastern Fla. to meet a couple who have a CSA. CSA stands for Consumer Supported Agriculture. We will witness how dedicated local member families of this popular CSA visit each week to pick up the freshest produce in the area. We’ll learn how Chef Snow helps CSA members across American stay enthused about their weekly CSA baskets by providing hundreds of recipes and videos on Harvest Eating.com. Of course some amazing produce based meals will be demonstrated.
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Chef Snows visits Lattimore farms to pick up some delicious local strawberries. Once back in the kitchen, watch the chef grill some amazing turkey with a strawberry and strawberry vinaigrette. We’ll also demonstrate some other creative ways to enjoy fresh local strawberries.
In this episode you will learn about a little know seafood delight-the Stone Crab. This is not any old crab, it’s one of the most delicious seafood species you can eat. They are very well known in Florida and one of the most sustainable seafood harvests in the world. The crab is not killed yet we still get to enjoy their claws. Our visit to Crystal River and Charlie’s Stone Crab was wonderful.
We will visit a local Florida beach-side restaurant called The Flagler Fish Company that serves up the freshest seafood. Chef Snow will take some inspiration from this little surf town and head back to the kitchen to show viewers some creative seafood concoctions.
In recent years the spud has been getting a bad rap! Fear of carbohydrates and medical media paranoia have scared many away from their desire to eat potatoes. In this episode of Harvest Eating Chef Snow visits Blue Sky Farms in Hastings Florida to meet a surfing potato farmer named Danny Johns who grows spuds destined for the table. Once back in the kitchen be prepared to get hungry as the Chef Snow makes some incredible potato masterpieces.
When spring is in full bloom one vegetable says spring like none other-the asparagus! In this episode we’ll visit Cane Creek Asparagus Company farm that specializes in asparagus. They produce some of the best white asparagus in the US and sell their crop to the best chefs in the country. This vegetable is only available in spring and has incredible culinary uses. Chef Snow will learn how it/s grown then grab a bunch to take back to cook with.
Local Farm Market Cooking
Join Chef Keith Snow as he discovers some amazing local produce at famous farmers market in downtown Charleston, South Carolina. The diversity of produce is amazing and the farmers are dedicated to growing the freshest local produce in the region. Chef Snow will take inspiration from the bounty at the market then head back to the studio kitchen to show viewers how to cook with amazing produce from local farm markets.
All About Peppers
In this episode of Harvest Eating Chef Snow will investigate a little known hot pepper called the Datil that is a well-known secret in St. Augustine Florida. While learning about this spicy little pod we’ll see how some local kids are growing it a technical college. Then we’ll grab some more common peppers then head back to the kitchen to learn how peppers can be enjoyed in some very creative ways.
Join Chef Snow for a special grilling episode. He’ll discuss his preferred type of charcoal and the most efficient methods of lighting charcoal without using chemicals. Plenty of grilling tips will be given and viewers can see the food beings grilled to perfection. Three amazing recipes that feature pork, chicken and buffalo will be demonstrated.
Grass Fed Beef
Join Chef Snow in his discovery of healthy grass-fed beef. He’ll visit a local farm and see how the cows are raised on nothing but sunshine, water, fresh air and grass! Once back in the kitchen watch the chef prepare some mouth watering beef dishes that anybody can make and see how this sustainable product can be enjoyed guilt-free year round.
This episode of Harvest Eating sheds light on farmstead cheese. That is cheese made right on the farm from milk that comes from the farms own cows, goats etc. Farmstead cheesemaking is growing in popularity and several farms have made a great name for themselves by producing very fine cheeses. We visit a small dairy farmer and cheese maker who is making cheeses on his farm using milk from Jersey cows in the beautiful Blue Ridge Mountains.
In this episode of Harvest Eating we’ll learn about pastured pork. Real pork, I’m talking about pork that comes from pigs that roam pasture and woods in complete freedom. This kind of natural pork is becoming more popular as factory farm products become less desirable. The heritage breed pigs eat nuts, acorns, bugs, grass, and other natural foods. We will leave with some great pork then show viewers how to prepare some amazing pork dishes.
In this episode of Harvest Eating we will learn all about goats. Goats milk is the worlds most consumed milk and here in the US there are many artisan goat cheese makers that are busy producing unique and delicious products that are made from goats milk. Whether it be cheese, milk for drinking, fudge or even soap-goat is milk is very versatile and useful.