The Weblog
This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.
Fresh Harvest for June 16th
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
John Drury john.drury@att.net
Phone:
John 615-838-0428
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.