We have mucho choices of lettuce this week. In a month or less, it will be in short supply. If there was only a way to cook lettuce and freeze it. I’ll Google it and let you know!
With all the kale offered this week, it would be a great time to try this week’s Recipe: Ruth’s Pashtida.
There’s a new grower with Fresh Harvest this week, Growing Together/The Nashville Food Project. Growing Together supports farmers who arrived in the U.S. as refugees from Burma and Bhutan. Tally (co-founder of Fresh Harvest) is part of the team that teaches the refugees how to farm in Tennessee. This week, they have 5 items in Asian Vegetables plus dill and cilantro.
Delicious carrots(1 or 5 lbs.), golden and red beets are back from Bountiful Blessings. Abraham’s popular green onions have returned.
Bear Creek is running a special on Delmonico Chuck Eye Steaks at $5.49 for two steaks.
Dozen Bakery has their Brown Sugar Shortcakes listed. They go great with the peaches from the Peach Truck who’ll be right beside us. Scroll down a little further in Dozen’s listings for some of my favorite delights.
Bountiful Blessings has added some flowers. They have bouquets at $16 a bunch and Sunflowers for $9. We also have Peonies at $4 a stem.
Looks like the only strawberries available this week will be available at pick up. If there’s more than I expect, I’ll let you know.
There are still some basil and tomato plants offered.
Meats, eggs, granola, honey, and coffee are in abundance.
Deliveries every week until Thanksgiving Week.
A reminder that pick up will be under the trees unless there is bad weather.
If an item sells out, be sure to write in the Comment section what you would like if more becomes available.
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.
Susie made a great batch of pashtida this morning. This is the very best thing to eat right away and also the best to have in the fridge when you are starving and need something substantial! She makes it differently every time and it’s always good. The basics: eggs, cheese, veggies and a 9×13 pan. This morning, Susie cooked an onion, a red pepper, and a huge bunch of kale (stems removed). She squeezed out any excess moisture from the greens after sautéing. She added some Italian seasoning and salt and pepper. After cooking the veggies, she pulsed them a few times in the food processor. She added the veggies to 12-14 eggs (beaten) and a handful or two of sharp cheddar cheese and then put all that in the baking dish and baked at 350 for about 40 minutes until firm. So good! You can use any kind of veggies and any kind of cheese or a mix of cheeses (cottage, feta, provolone!). Susie says to make sure to credit her friend Ramit’s mom, Ruth, who first showed her how to make it.