Great to have a change in the weather – Fall is officially upon us! Cozy temps mean it’s a great time for warming soups and hearty greens. We’ve got all the good veggies for you, as well as a great selection of meats by some of the finest meat producers in Middle Tennessee!
Take your time to peruse the offerings – there are so many varieties of greens, potatoes, winter squashes, and so much more!
LOTS of field peas – great time to freeze a bunch for winter! – and lots of green beans as well!
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You have until Tuesday night to place your order!
Thanks for your support, and we will see you on Wednesday!
John and Tally
Lentil and Sausage Soup with Kale
A great hearty soup – use your favorite Fresh Harvest sausage and bacon!
1 tablespoon olive oil, plus more for browning the sausages
1 tablespoon bacon fat (or add another tablespoon of olive oil)
1 cup chopped carrots
3/4 cup chopped celery
1 medium onion, chopped
3 cloves garlic, chopped
1 pinch Salt
1 1/2 cups french green lentils, rinsed
28 ounces canned chopped tomatoes (I use tetra-pack)
2 sprigs thyme
1 sprig rosemary
4 chicken sausages (or substitute another kind of sausage)
1 1/2 cups chopped kale
Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes. Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables. Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons. When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.