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Fresh Harvest - Hershberger Additions




Market News

Hello!
The Hershberger mystery has been solved. For some reason, my not-so-smart-phone did not give me his voicemail from yesterday until this afternoon. I have now listed his items on the Market page. You can place an order or an additional order online. Thanks.

From the Hershbergers:

purple hull peas $2.50 lb.
October beans $3 lb.
carrots $3/50 lb.
yellow squash $3 lb.
cucumbers $3 lb.
okra $2 1/2 lb.
red beets $3.50 bunch
blue scotch kale $3.50 a bunch
cantaloupe $3 each
watermelon $3, $4, $5 each
butternut squash $3 each
parsley $2.50 1/4 lb.
sorghum $7.50 pint

The Market will remain open until Tuesday evening for you to place an order for this week.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes

Blue Potatoes Mashed with Roasted Garlic
3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
salt and pepper

1. Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
2. In a large bowl add the garlic, sour cream, butter and Parmesan to the potatoes and mash until desired consistency. Add salt and pepper to taste.

Fresh Harvest for July 14th




Market News

Hello!

Fresh Harvest has been selling the Hershberger family’s produce for over 15 years. They are an Amish family that has provided excellent produce for Fresh Harvest over the years. Abraham relies on a neighbor’s phone to call me every Sunday when they have items available. When I’m not near my phone, Abraham will leave me a message with all the items and quantities that he wants me to list on the Market page. He’ll call me back Tuesday morning to find out what has sold and what he needs to harvest. Today is a first. He called me twice while I was outside and he did not leave a message. He doesn’t trust technology, so he will usually call me back to see if I got his list; but not this week. Anyway, we have a nice selection of items this week.

Blue Honey Farms thinks that they might have one more week of blueberries after this week. I’ve listed Cherokee Purple tomatoes as well as mucho Sunsugar cherry tomatoes. We have added a couple of new varieties of potatoes, Yukon Gem and All Blue. The All Blue potato seems like a novelty, but they are really delicious that compliments their appearance.
It’s unusual to have tasty, local lettuce available in mid-summer. Both Pig & Leaf Farm and RnR Farm have figured out a way to keep the delicious lettuce growing in the heat.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Blue Potatoes Mashed with Roasted Garlic

3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
salt and pepper

1. Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
2. In a large bowl add the garlic, sour cream, butter and Parmesan to the potatoes and mash until desired consistency. Add salt and pepper to taste.

Last Call - Fresh Harvest Blueberries/Tomatoes




Market News

Hello!
Sometimes the weather forecasters strike out on their predictions. After picking cherry tomatoes today which is time consuming but not very strenuous, I felt like I was going to pass out. Once inside, I checked the online temperature which said it was 93 degrees, but feels like 106. Yikes! The forecasters nailed it today.

There’s plenty of good stuff still available including blueberries and tomatoes.

The Market will remain open until Tuesday evening for you to place an order for this week.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 ½ cups (10 1/2 ounces) sugar
1 ½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1 ½ cups (7 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4.Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.

Fresh Harvest for July 7th




Market News

Hello!

Blue Honey Farm thinks that they’ll have blueberries for two more weeks. There are 100 pints available this week. To freeze: Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them.

We have plenty of tomatoes and cherry tomatoes this week. Purple Hull Peas and October Beans are starting to come in for the Hershbergers.

It was fantastic to watch the US Women’s soccer team win the World Cup this morning. I’m blaming the game for my depletion of energy for farming, particularly when I went to harvest the squash after the game.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 ½ cups (10 1/2 ounces) sugar
1 ½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1 ½ cups (7 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4.Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.

Last Call - Blueberries & Tomatoes Fresh Harvest




Market News

Hello!

There’s plenty of good stuff still available including blueberries and tomatoes.

The Market will remain open until Tuesday evening for you to place an order for this week.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Weeknight Roast Chicken
1 tablespoon kosher salt
½ teaspoon pepper
1(3 1/2- to 4-pound) whole chicken, giblets discarded
1 tablespoon olive oil
1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.

Fresh Harvest for June 30th




Market News

Hello!

The Mystery T-shirt – It’s usually not very exciting going through the two tubs that are filled with returned Fresh Harvest bags, egg cartons, etc. A couple of weeks ago while organizing the returned items, I found a new t-shirt still in it’s plastic bag with the logo: Know Your Farmer. Seemed like an appropriate message for my line of work. One option is that I have a secret admirer who wanted to give me a gift, but was too shy to tell me. The more likely option is that someone mistakenly put it in the FH tub. Not knowing how to locate the depositor of the t-shirt, I wore it at pick up last Wednesday thinking maybe someone would say: “What are you doing wearing my t-shirt?” No one laid claim to the shirt. If you mistakenly gave it to me, I will gladly return it to you. Only worn once, but washed.

Some items are easy to count in order to have a good guess as to the quantity to list at the Market. Others are quite challenging. We have two of those items this week, cherry tomatoes and okra. I’m guessing 20 on each of those, but think that I’m underestimating the count. I’ll be updating the amount available as we begin to harvest the okra and cherry tomatoes. As usual, just let me know if an item is sold out and I’ll add you to the list.

4th of July is coming, time to grill! Lots of great items like hamburger patties/ground beef or steaks. Wedge Oak processed chickens last week. They have whole chickens and halves, also Cornish Hens andPoussin/Spring Chicken.

Plenty of blueberries are still available, lots of slicing tomatoes. Bloomy Rind is back with cheeses. Green Peppers and Green Tomatoes have been added to the Market.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Weeknight Roast Chicken

1 tablespoon kosher salt
½ teaspoon pepper
1(3 1/2- to 4-pound) whole chicken, giblets discarded
1 tablespoon olive oil
1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.

Last Call - Blueberries -Fresh Harvest




Market News

Hello!

We have over 30 pints of blueberries still available.

There’s still plenty of veggies, cornish hens, chicken breasts and ground beef.

The Market will remain open until Tuesday evening for you to place an order for this week.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Lemon Blueberry Muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.

Fresh Harvest for June 23rd




Market News

Hello!

Blue Honey Farm has listed 100 pints of blueberries. It might be a good time to freeze you some berries. Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them. This week’s Recipe of Lemon Blueberry Muffins sounds yummy.

I’ve heard that there is a food delivery service (Instacart?) that delivers groceries from Costco, Kroger. etc. to one’s home. If anyone has an interest in having their Fresh Harvest order delivered, let me know and I will try to figure out how to make it work.

The first of the tomatoes have arrived from the Hershbergers. They are a mix of heirlooms for $4 a pound.

Some lovely options in Fresh Cut Flowers this week.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Lemon Blueberry Muffins

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.

Last Call - Fresh Harvest




Market News

Hello!

There are 16 quarts of blueberries added to the Market. We could have more if Blue Honey Farm has time to pick them.

This is the first time that we’ve offered Leeks in many years. They are not the easiest veggie to grow, but Bountiful Blessings has some large ones available.

The Market will remain open until Tuesday evening for you to place an order for this week.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Pan-Steamed Kale with Raisins and Almonds
1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1 1/4 lbs. kale, stemmed and cut into 2-inch pieces (14 cups)
1/4 cup golden raisins
1/4 teaspoon garam masala
1 teaspoon lemon juice, plus extra for seasoning
2 tablespoons slivered almonds, toasted

Vegetable broth can be substituted for the chicken broth and regular raisins can be substituted for the golden raisins, if desired.

1. Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garam masala mixture to empty side, and cook until fragrant, about 30 seconds. Stir garam masala mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Sprinkle with almonds and serve.

Fresh Harvest for June 16th




Market News

Hello!

50 quarts of blueberries have burst upon the scene from Blue Honey Farm. There’s a fair chance of more becoming available, so if they have sold out, let me know and I’ll put you on the list. Normally blueberries are available from us for 5-7 weeks. Blackberries are delayed, but should be coming soon.

We have plenty of green beans, zephyr squash and potatoes this week. Bear Creek has hamburger patties and 35 Day Dry Aged Filet of Sirloin. Spring Chicken (Poussin) is an option from Wedge Oak Farms. Burrata and other cheeses are available from the Bloomy Rind.

The Peach Truck has the first of the freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Pan-Steamed Kale with Raisins and Almonds

1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1 1/4 lbs. kale, stemmed and cut into 2-inch pieces (14 cups)
1/4 cup golden raisins
1/4 teaspoon garam masala
1 teaspoon lemon juice, plus extra for seasoning
2 tablespoons slivered almonds, toasted

Vegetable broth can be substituted for the chicken broth and regular raisins can be substituted for the golden raisins, if desired.

1. Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garam masala mixture to empty side, and cook until fragrant, about 30 seconds. Stir garam masala mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Sprinkle with almonds and serve.