According to last week’s email from Tally, it looks like I’ll be composing and sending the Fresh Harvest emails from now on. Besides remembering that I need to send out the email each time, I don’t anticipate any dramatic changes for Fresh Harvest.
Farming is both a laborious and lonely occupation. Wednesdays have been special days for Tally and me over the last 15 years. We put in our time working hard, mostly alone on the farm all week and then we get to see the folks on Wednesdays who appreciate what they receive from us and the other great Fresh Harvest growers. Once a customer commented to me: “Why are you two always smiling and happy at pick up?” It has always been a blast seeing our friends on Wednesdays and hearing your gratitude for our service. Besides, we’re not weeding strawberries. When Tally told me that she was considering applying for a job with the Nashville Food Project, it sounded like a perfect fit for her. I totally supported her decision. Everyone I know who works with the Food Project are outstanding people who are doing amazing work. I expect this next chapter in Tally’s life to be an exciting and fulfilling time for her.
Since deliveries will now be every other week, it’s time to stock up for the missing week. Everything we offer has excellent shelf life including the eggs. This week, we will continue to have Bountiful Blessings’ wonderful carrots, plus a wide variety of veggies. The carrots have received rave reviews.
Henosis the local mushroom grower will have King Oyster mushrooms. The feedback has been outstanding. The mushrooms should keep for 4 weeks in the fridge.
Bloomy Rind has 14 different delectable items this week listed in Cheeses. For you Nashville Predator fans, you might want to try the Pecorino Wisconino.
Bear Creek and Wedge Oak are loaded with beef, pork and chicken. Bear Creek has a special on a new steak that they’re excited about called Merlot for $8.25
Wedge Oak has many duck products listed this week. We’ll have plenty of eggs, granola, honey, coffee and other items.
David Wells with Henosis will be the instructor of a class entitled: Growing Mushrooms at Home. The class will be held at the University School of Nashville. You will leave this class with the knowledge to care for your very own take-home mushroom kit! Order at https://www.eveningclasses.org/600 Select “home and garden” and find the class title. It is listed at the Fresh Harvest Market under Workshops and Classes.
The Deliveries will be every other week until there is a steady supply of spring produce or until the strawberries arrive. After this week, the next delivery is January 23rd.
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.
Roasted Carrots and Mushrooms
Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.