Fresh Harvest, LLC

Market News

Hello!
There is a new item listed, Baby Kale. More Cilantro and Beets have been added to the Market. There are still a few eggs. If you want me to add items to an existing order, you can email me or place another order.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be March 6th.

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.
• 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

Mushroom Frittata with Pecorino Romano
12 large eggs
1/3 cup whole milk
salt & pepper
1 tablespoon olive oil
1 pound mushrooms, stemmed & cut into 1/2 inch pieces
2 tablespoons water
2 scallions, white parts minced, green parts sliced thin
1 tablespoon sherry vinegar
1 1/2 teaspoons minced fresh thyme
2 1/4 ounces Pecorino Romano, shredded (3/4 cup)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until mushrooms are tender and spotty brown, 7 to 9 minutes. Add water, scallion whites, vinegar, and thyme; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer. 3. Add Pecorino, scallion greens, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Easy to Peel Hard Boiled Eggs
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed. 1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes. 2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.