Fresh Harvest, LLC

Ingredients: Organic oats, organic cranberries, wildcrafted maple syrup, organic butter, organic almonds, organic sunflower seeds, organic almond extract, salt After baking bread all day Tuesday the wood fired oven has cooled enough to allow us to slowly roast our gourmet granola. The organic butter complements the almonds, seeds and toasted oats with the cranberries adding a fruity sweet and sour. Sweetened only with a superb wild crafted maple syrup from a small farm in West Virginia.
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Ingredients: Organic oats, organic cranberries, wildcrafted maple syrup, organic butter, organic almonds, organic sunflower seeds, organic almond extract, salt After ... more

Ingredients: Organic oats, wildccrafted maple syrup. organic butter, organic almonds, organic sunflower seeds, organic almond extract, salt.
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Ingredients: Organic oats, wildccrafted maple syrup. organic butter, organic almonds, organic sunflower seeds, organic almond extract, salt. more

Our raw Middle Tennessee honey is not cooked or pasteurized, which preserves all the natural goodness and healthful enzymes that honeybees work so hard to make. It comes in a glass jar with a screw top.
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Our raw Middle Tennessee honey is not cooked or pasteurized, which preserves all the natural goodness and healthful enzymes that ... more

This delicious sausage is mixed from our pasture and humanely raised, chemical free pork. Use it as a divine breakfast sausage or in your favorite recipe. Delicious and divine. 1 pound chub
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This delicious sausage is mixed from our pasture and humanely raised, chemical free pork. Use it as a divine breakfast ... more

Delicious best chops in town..really!
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Delicious best chops in town..really! more

A looseleaf lettuce with sturdy, frilly leaves.
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A looseleaf lettuce with sturdy, frilly leaves. more

Red Leaf Lettuce with sturdy, frilly leaves

Batavia type with thick, deep magenta/purple leaves with bright green centers, and pale pink/white veins. Cherokee has the darkest red leaves we can find with good flavor. Certified naturally grown, in soil.
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Batavia type with thick, deep magenta/purple leaves with bright green centers, and pale pink/white veins. Cherokee has the darkest red ... more

This nice pieces of Mangalitsa Fatback are perfect for you to render as lard or cure. Skinless and vacuum sealed for freshness. 1.2-2 lbs Pure Mangalitsa
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This nice pieces of Mangalitsa Fatback are perfect for you to render as lard or cure. Skinless and vacuum sealed ... more

This delicious sausage is mixed from our pasture and humanely raised, chemical free Mangalitsa pork. Use it as a divine breakfast sausage or in your favorite recipe. Delicious and divine. 1 pound chub
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This delicious sausage is mixed from our pasture and humanely raised, chemical free Mangalitsa pork. Use it as a divine ... more

new recipe from popular east Nashville Chef...it's fantastic!!!!!

We brought in a few of these miniature wheels (a little under a pound each) of a truffled Italian import called Sottocenere as a perfect party cheese board centerpiece or a lovely hostess gift. This creamy, labor-intensive cheese is made of pasteurized cow's milk from the northern Italian region of Veneto and features one of Italy's most beloved exports - truffle. Sottocenere means "under ash", referring to the layer of ash this cheese is aged and rubbed in, sealing the aromatics of this particular cheese inside its succulent paste. Aged in a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel, the Semi-Soft paste is laced throughout with slivers of black truffle. Price includes TN state sales tax.
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We brought in a few of these miniature wheels (a little under a pound each) of a truffled Italian import ... more

These yummy steaks are perfect for chicken fried steaks, steak parmesan, and beef bundles (take fresh veggies from Fresh Harvest slice and lay on each steak..roll steak up put in pyrex dish cover with your favorite gravy bake at 350 for 30 minutes..voila quick easy dinner.
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These yummy steaks are perfect for chicken fried steaks, steak parmesan, and beef bundles (take fresh veggies from Fresh Harvest ... more

Mix of large bulk greens for cooking. Similar to our stirfry mix, but the greens are not baby size. Includes: several types of mustard, arugula, kale, tokyo bekana and tatsoi.
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Mix of large bulk greens for cooking. Similar to our stirfry mix, but the greens are not baby size. Includes: ... more

A tender fine leaf Japanese mustard green for salads with a light peppery taste. High in vitamins C and A, carotenoids, and folic acid
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A tender fine leaf Japanese mustard green for salads with a light peppery taste. High in vitamins C and A, ... more

Capriole's washed rind cheese for the stinky cheese lovers. Semi-firm with a rich mouthfeel, fairly pungent aroma, and savory flavors. Farmstead. Unpasteurized. Goat.
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Capriole's washed rind cheese for the stinky cheese lovers. Semi-firm with a rich mouthfeel, fairly pungent aroma, and savory flavors. ... more

Our Muscovey Ducks were raise in Wilson County with our Peking Ducks. Foraging and roaming the farm. These delicious Ducks are heavy breasted with large meaty legs.6-7 lbs
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Our Muscovey Ducks were raise in Wilson County with our Peking Ducks. Foraging and roaming the farm. These delicious Ducks ... more

Capriole Farmstead is part of the foundation of American artisan cheesemaking. From their website: "An old cheese with a new name, the O'Banon was one of the first cheeses we made in 1988, when no one would buy a goat cheese that did not have a French name. While Banon has been made for centuries in the Haute Provence, Steve Jenkins made ours popular when he wrote in his Cheese Primer that Capriole's "is much, much better than any I’ve tasted in France." Ours is larger and fresher than the French to give a lighter, palate cleansing edge to heavier cheeses on a cheese board. Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie. We use Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy,dense cheese just a nuance of a kick! The new name? It’s inspired by long time friend, Frank O’Bannon, the governor of Indiana who died unexpectedly a few years ago. The O'Banon is vacumn packaged when the leaves are slightly wet. It can be removed from it's packaging and allowed to ripen under the leaves. 2001, 2004, 2007, and 2008 ACS Award Winner."
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Capriole Farmstead is part of the foundation of American artisan cheesemaking. From their website: "An old cheese with a new ... more

Osso Buco is a wonderful Italian recipe using beef shanks simmered in rosemary and thyme or simmered in red wine. Dip toast in the marrow for a delicious treat.
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Osso Buco is a wonderful Italian recipe using beef shanks simmered in rosemary and thyme or simmered in red wine. ... more

Oxtails make wonderful Caribbean oxtail soup or Paula Dean's Hearty Oxtail soup/
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Oxtails make wonderful Caribbean oxtail soup or Paula Dean's Hearty Oxtail soup/ more

Want to grow mushrooms but don't want to jump headfirst into outdoor cultivation? Our indoor Grow at Home kits are a great introduction for first time mushroom cultivators. Kits live indoors on your kitchen counter and produce mushrooms quickly! Oyster mushroom kits are the easiest of all of our Grow Your Own kits. They are very reliable producers and tend to yield large flushes of mushrooms. They are also the easiest kit to get subsequent fruitings and should reliably produce a second flush or more of mushrooms. In short: cut an X in the plastic bag and spray 1x/day for 10 - 14 days and repeat. DIRECTIONS 1) Your Oyster mushroom grow kit is an amended sawdust block that has been completely colonized by Oyster mushroom mycelium. Do not open your bag, instead take the block and place it on its side, exposing a side where the block presses right up against the plastic bag. Take a sharp knife and slice a 5-6 inch slice along the bag, slicing the bag with as little damage done as possible to the block. Gently squeeze out any air left in the bag, take the loose flap without mushroom substrate in it, and fold it underneath the kit. The Oyster mushroom mycelium will sense the oxygen in the air and produce mushroom ‘pins’, another word for ‘baby mushrooms’. This should begin to happen within two weeks of slicing your bag. 2) Mushrooms need proper humidity and ventilation to survive. Place your sliced bag in the most humid part of your home and outside of direct sunlight. We suggest putting your bag on a kitchen counter somewhat close to a sink. If your home is really dry you may want to make a humidity tent to place over your bag. Simply take a trash bag or other loosely fitting plastic bag and put PLENTY of 1/2 inch holes in it (THIS IS IMPORTANT: Mushrooms exhale CO2 and inhale oxygen. They will suffocate themselves if there isn’t adequate airflow! Oysters that look stringy or strange are usually growing that way because they need more air!). Spray the outside of your block near the slice at least once per day. If you choose to use a humidity tent make sure to spray the inside of the tent once per day to maintain humidity. 3) Harvest your mushrooms when they resemble the photograph on the front of your kit! Harvest before the caps flatten out and become concave. Mushrooms grow quickly, so when you spot your first mushroom pins keep a close eye on them. The warmer the environment the faster they will grow. Mushrooms should be ready to harvest 2-5 days after pin formation. 4) We guarantee the first harvest of Oyster mushrooms, but you may choose to attempt a second, third, or even fourth fruiting off your block! Harvests usually diminish in size with each consecutive fruiting. We recommend giving your block a 3 day break from spraying, soak your block in cold water for 20 minutes, and then re-start the process of spraying your blocks with water daily!
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Want to grow mushrooms but don't want to jump headfirst into outdoor cultivation? Our indoor Grow at Home kits are ... more

Home-grown, pollinated by bumblebees, and processed by Revel, the passionflower vine is a native of the Western hemisphere, named for symbolic connections drawn between its appearance and the crucifixion of Jesus. Native North Americans used passionflower primarily as a mild sedative. It quickly caught on as a folk remedy in Europe and was thereafter adopted by professional herbalists as a sedative and digestive aid. Dosage: 1/2-1 dropper full 3-6 times/day In 1985, Germany's Commission E officially approved passionflower as a treatment for "nervous unrest." A 4-week double-blind study of 36 individuals with anxiety (specifically, generalized anxiety disorder) compared passionflower to the standard drug oxazepam.9 Oxazepam worked more quickly, but by the end of the 4-week trial, both treatments proved equally effective. Furthermore, passionflower showed a comparative advantage in terms of side-effects: use of oxazepam was associated with more job-related problems (such as, daytime drowsiness). And, in a placebo-controlled trial involving 60 surgical patients, passionflower significantly reduced anxiety up to 90 minutes prior to surgery.
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Home-grown, pollinated by bumblebees, and processed by Revel, the passionflower vine is a native of the Western hemisphere, named for ... more