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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.



 
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Fresh Harvest - Last Call




Market News

Hello!
To make up for sending last night’s email out late, I’ll send this one out early. There are a large variety of plants available. I should have them for at least a couple of more weeks. There may be some new plant varieties on the list next week. I should know by noon tomorrow whether we will have extra strawberry quarts. To those that have requested them, if there are extra, I’ll let you know. Looks like there’s still plenty of almost everything left on the Market.

Today was a special day for me, 300 new Fresh Harvest bags were delivered. That means that I don’t have to remove staples from the previous week’s returned bags for maybe 4 weeks! This is the 9th year that we have ordered the bags, every year a different color. When you come to delivery and see all the bags in the same color this week, you may need sunglasses. Some fans of a certain SEC team will be thrilled, fans of other teams not so much.

There are still plenty of beautiful peonies available.

PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.

We’re on an every week basis now.

The Market will remain open until Tuesday evening for you to place an order for this week.

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


Something really good next week.

Fresh Harvest for May 5th




Market News

Hello!
Phew! I’m sorry for the delay in getting the Market open tonight. There are quite a few tomato, basil & pepper plants available this week and it took forever to list them. On the heirloom and hybrid tomato plants, please indicate the variety that you wish in the Comment section.

Lots of lettuce options to choose from. With strawberries, I still prefer to underestimate the number of quarts available. There are 50 listed and I will have a better idea on Tuesday. I will update you at that time, if need be.

Peonies are a nice choice for Mother’s Day and are available under Fresh Flowers.

Pig and Leaf Farm is a new grower with Fresh Harvest this year. They produce a variety of products in Summertown. They have listed an option for a Flower Subscription for 6 weeks starting in late May. You can check out their farm at: www.pigandleaf.com Here’s the description that is listed under Fresh Cut Flowers:
“A 6 week subscription of flowers freshly picked and arranged for you in a beautiful hand wrapped bouquet. Each week will be different and consist of premium, seasonal and sustainably grown flowers. These bouquets have a vibrancy and freshness never found in grocery chains. They make the perfect gift. Why give one bouquet when you can give a season of blooms? We can include a gift card if you are giving it to someone. Just let us know.”

A more coherent email will be forthcoming tomorrow.

Meats, eggs, mushrooms, 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.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

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


Coming Soon!

Last Call - Fresh Harvest




Market News

Hello!
After Rocky Glade Farm replenished the strawberry supply today, we are down to only 5 quarts. Whoops, we’re down to 4. I really expect mine to kick in soon, but it’s totally unclear how many I will have for Wednesday. I haven’t looked today. I want to be pleasantly surprised. It doesn’t hurt to put in a request for extra berries.

There are still plenty of beautiful peonies available.

Lots of good veggies left including spinach, lettuce, radishes and carrots.

We’re on an every week basis now.

The Market will remain open until Tuesday evening for you to place an order for this week.

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


Tender Greens with Asian Flavors
2 teaspoons rice vinegar
1 ½ tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
2 pounds fresh spinach, beet greens, or Swiss chard, cleaned and stemmed per instructions below, (do not dry)
2 teaspoons sesame seeds, toasted
Mix first 4 ingredients together in small bowl; set aside. Heat vegetable oil with garlic and red pepper flakes in large sauté pan or Dutch oven. When garlic starts to turn golden, add wet greens. Cover andcook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover and cook over high heat until liquid evaporates, 2 to 3 minutes longer. Add vinegar mixture and cook until liquid evaporates, about 1 minute. Garnish with toasted sesame seeds and serve.

Fresh Harvest for April 28




Market News

Hello!
Ready, Set, Go! You have a very short window to order some strawberries. Rocky Glade has listed 40 quarts. We will probably be adding more before Wednesday or have more at pick up.

All of a sudden we are loaded with veggies in large quantities. There is plenty of spinach, carrots, lettuce, kale, Asian Greens and much more. An interesting item is Tokyo Bekana which is like a non-heading Chinese Cabbage. Mild, almost sweet like flavor. The long leaves and stems are great in stir fries, mixed in with a fresh salad or eaten on a sandwich like lettuce.

And, Flowers! Evelyn Raines a long time Fresh Harvest customer is offering some beautiful, fragrant peonies for sale. There are 3 varieties Soft Pink, White and Raspberry. If kept away from the sunlight and heat, they will last a week. They are $5 a stem. Hopefully, there will be some available next week also as Mother’s Day is approaching.

Henosis has created a new Category – Mushroom Products (Grow-kits, tinctures, and logs). If you’ve wanted to grow your own mushrooms, here’s your opportunity. If you have questions about the products, you can contact David Wells at: david@henosismushrooms.com

Meats, eggs, mushrooms, granola, honey, and coffee are in abundance.

It looks like we’ll be delivering every week now.

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.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

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


Tender Greens with Asian Flavors
2 teaspoons rice vinegar
1 ½ tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
2 pounds fresh spinach, beet greens, or Swiss chard, cleaned and stemmed per instructions below, (do not dry)
2 teaspoons sesame seeds, toasted

Mix first 4 ingredients together in small bowl; set aside. Heat vegetable oil with garlic and red pepper flakes in large sauté pan or Dutch oven. When garlic starts to turn golden, add wet greens. Cover andcook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover and cook over high heat until liquid evaporates, 2 to 3 minutes longer. Add vinegar mixture and cook until liquid evaporates, about 1 minute. Garnish with toasted sesame seeds and serve.

No Fresh Harvest This Week




Market News

Hello!
Since we are still short on veggies, we are taking this week off from deliveries. Starting with the May 1st delivery, we intend to go every week until my vacation, Thanksgiving week. I hesitate to speculate what we will have next Sunday. I don’t want to jinx it, but we should have some good stuff.

If you need to text me, my number is 615-838-0428.

John

Recipes

Fresh Harvest - Last Call




Market News

Hello!
Rocky Glade has added more veggies to the Market including some spinach and lettuce. Go Preds!

The Market will remain open until Tuesday evening for you to place an order for this week.

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

Fresh Harvest for April 14




Market News

Hello!
We’re getting close to resuming our every week delivery. The spring veggies are emerging and the strawberries are blooming. I hope that we’ll be back on 4/21, but I need to check with our other Growers and make sure that we are ready. I will miss that week off where I’m just lounging around in the hammock with my pina coladas.

We will soon have plenty of basil, tomato, pepper and other plants available, probably in a couple of weeks.

Bloomy Rind is back with some delicious cheeses.

Dozen Bakery has listed a new bread, Millet and Sourdough, which sounds wonderful. Here’s the description: Our Millet and Sesame Boule is made with fermented millet porridge and toasted sesame seeds that are mixed into our long-fermented wheat sourdough. Ingredients: organic wheat flour, millet, sesame seeds, sourdough starter (organic wheat flours, water, natural yeast), salt

Bear Creek is offering Denver Steaks – “Wonderfully marbled and delicious. Sear in hot cast iron or grill to medium rare to medium. Very much like a strip steak.”

Artisan Wild Onion Links – Wedge Oak Farm has come up with a new, fresh Springtime sausage! Wedge Oak Farm pasture-raised pork, salt, pepper, wild onion, wine and hog casing.

We have plenty of mushrooms, granola, honey, and coffee.

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.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

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


No recipes this week, you’re on your own!

Last Call for 2 Weeks




Market News

Hello!

Bear Creek has plenty of 35 day dry aged filet of sirloin at $8.79 for 2 steaks.

Poussin/Spring Chicken is available from Wedge Oak for $12.

If you haven’t tried Dozen Bakery’s Amaranth and Pepita Sourdough bread, it is delicious.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be April 17th..

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


Twice-Baked Sweet Potatoes with Bacon Topping
4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
4 slices bacon, cut into 1/2-inch pieces
2 slices hearty white sandwich bread, crusts removed, cut into 1/8- to 3/4-inch pieces
1 teaspoon minced fresh thyme
Salt and pepper
1/2 ounce Parmesan cheese, grated (1/4 cup)
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted

1. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh and potatoes yield to gentle pressure, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Cook bacon in 10-inch skillet over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to bowl. Add 2 tablespoons fat from skillet, bread pieces, thyme, ¼ teaspoon pepper, and 1/8 teaspoon salt to bowl with bacon. Toss to combine. 3. Halve each potato lengthwise. Using spoon, scoop flesh from each half into second bowl, leaving about 1/8- to 1/4-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes. 4. Meanwhile, mash potato flesh with ricer, food mill, or potato masher until smooth. Stir in Parmesan, egg, melted butter, and 1/2 teaspoon salt. 5. Remove shells from oven and reduce temperature to 375 degrees. Divide mashed potato mixture evenly among shells. Top each filled shell with bread mixture. Bake until bread mixture is spotty brown, about 20 minutes. Let cool for 5 minutes before serving.

Fresh Harvest for March 31st




Market News

Hello!

It’s almost time to plant sweet potatoes again, so I thought this week would be a good time to run a special on them at a $1 a pound. These are #1 quality sweet potatoes, but they need to move out of my office. It still looks like it will be a few weeks before we will have a large quantity of spring veggies. In lieu of the low number of greens and the high quantity of eggs, we’ll reduce the price of Fresh Harvest eggs to $3.50 a dozen. Now I need to find a recipe for eggs and sweet potatoes! Perhaps bacon is a good addition.

Henosis has listed some herbs and edible flowers in the Vegetable category. The Red Bud Flowers sound very interesting. Check out their recipe for making jam.

Bloomy Rind is taking this week off and will be back in two weeks.

We have plenty of granola, honey, and coffee.

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.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

Deliveries will continue to be every other week. The next delivery will be Wednesday, April 20th. 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


Twice-Baked Sweet Potatoes with Bacon Topping

4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
4 slices bacon, cut into 1/2-inch pieces
2 slices hearty white sandwich bread, crusts removed, cut into 1/8- to 3/4-inch pieces
1 teaspoon minced fresh thyme
Salt and pepper
1/2 ounce Parmesan cheese, grated (1/4 cup)
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted

1. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh and potatoes yield to gentle pressure, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Cook bacon in 10-inch skillet over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to bowl. Add 2 tablespoons fat from skillet, bread pieces, thyme, ¼ teaspoon pepper, and 1/8 teaspoon salt to bowl with bacon. Toss to combine. 3. Halve each potato lengthwise. Using spoon, scoop flesh from each half into second bowl, leaving about 1/8- to 1/4-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes. 4. Meanwhile, mash potato flesh with ricer, food mill, or potato masher until smooth. Stir in Parmesan, egg, melted butter, and 1/2 teaspoon salt. 5. Remove shells from oven and reduce temperature to 375 degrees. Divide mashed potato mixture evenly among shells. Top each filled shell with bread mixture. Bake until bread mixture is spotty brown, about 20 minutes. Let cool for 5 minutes before serving.

Last Call for 2 Weeks - Fresh Harvest




Market News

Hello!

Slim pickings for green veggies, but plenty of carrots and mushrooms are available. This is probably the last time for those delicious winter carrots.

Cookies and Apple Galettes are a special treat, at least for me.

As always Bloomy Rind has a lot of interesting items in the Cheese category that go very well with Dozen Bakery’s breads and baguettes.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be April 3rd.

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


Thick-Cut Sweet Potato Fries
1/2 cup cornstarch
Kosher salt
1 teaspoon baking soda
3 pounds sweet potatoes, peeled and cut into 3/4-inch-thick wedges, wedges cut in half crosswise
3 cups peanut oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Whisk cornstarch and 1/2 cup cold water together in large bowl. 2. Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in Dutch oven. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), 3 to 5 minutes. Whisk cornstarch slurry to recombine. Using wire skimmer or slotted spoon, transfer potatoes to bowl with slurry. 3. Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes. 4. Heat oil in 12-inch nonstick skillet over high heat to 325 degrees. Using tongs, carefully add one third of potatoes to oil, making sure that potatoes aren’t touching one another. Fry until crispy and lightly browned, 7 to 10 minutes, using tongs to flip potatoes halfway through frying (adjust heat as necessary to maintain oil temperature between 280 and 300 degrees). Using wire skimmer or slotted spoon, transfer fries to prepared wire rack (fries that stick together can be separated with tongs or forks). Season with salt to taste and transfer to oven to keep warm. Return oil to 325 degrees and repeat in 2 more batches with remaining potatoes. Serve immediately.