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Fresh Harvest for August 18th




Market News

Hello!
Bloomy Rind has returned this week! They have a dozen excellent items including their Burrata (fresh cream-filled mozzarella).

It’s that time of the year – middle of August – where we all start dreaming of green veggies. I usually try to grow spinach every year. 2,000 seeds have been planted and have germinated which is a great initial success, but there’s a long way to go and a lot of bad stuff can happen like rabbits, blister beetles and stubbornness to grow in this heat. Slowly but surely green veggies will return. The Hershbergers have a couple of interesting greens listed this week, Sweet Potato Greens and Buckwheat Salad Greens. Abraham has had the buckwheat greens before, but I confess I have not tasted them. He says the leaves are mild and can be eaten alone or mixed with other salad items. I found a simple recipe for Sweet Potato Greens (below). Included was this: “Maple syrup adds a touch of sweetness to this dish.” Maple syrup is right up there with butter. It’s hard to add too much of either to anything.

R and R Farms is back with their lettuce. Abe has 16 watermelons. Growing Together has Matt’s Wild Cherry Tomatoes. Lots of fine items from Wedge Oak and Bear Creek Farms.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

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


Sauteed Sweet Potato Greens
Ingredients
1 large bunch sweet potato greens (about half a pound)
1/2 small white onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup
Directions
Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes. Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

Last Call This Week - Fresh Harvest




Market News

Hello!
We’re at the end of the first planting of tomatoes and other veggies. The second planting should be producing shortly.

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.
*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.
• 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 August 11th




Market News

Hello!
Is Thanksgiving week getting close? That’s my annual vacation time, but it seems so far away. Some family members think that it’s a good idea to take a summer vacation like normal people. They have slowly won me over, so maybe next year.

The potato harvest saga continues. There is a tendency among some farmers (not naming names) to get carried away with how many pounds of potatoes to plant each year. The potato seed catalog lists over 30 different varieties and they all sound fantastic. I only planted 5 different varieties this year, but ordered 50 lbs. per type, planting about 1500 feet of potatoes. It has been a productive year, but it does take time to harvest. The beauty of growing potatoes is that you don’t have to dig them up all at once. They continue to grow underground after the plant has died. As I recently complained to Anson: “When will we ever finish harvesting all of these potatoes? He responded: “You’re the one who ordered 250 lbs. of seed!” We’re about 2/3 done. The good news is that the Nashville Food Project can probably use the excess taters.

Bloomy Rind needs another week to get settled in their new location. They should have lots of goodies next week.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

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

Fresh Harvest for August 11th




Market News

Hello!
Is Thanksgiving week getting close? That’s my annual vacation time, but it seems so far away. Some family members think that it’s a good idea to take a summer vacation like normal people. They have slowly won me over, so maybe next year.

The potato harvest saga continues. There is a tendency among some farmers (not naming names) to get carried away with how many pounds of potatoes to plant each year. The potato seed catalog lists over 30 different varieties and they all sound fantastic. I only planted 5 different varieties this year, but ordered 50 lbs. per type, planting about 1500 feet of potatoes. It has been a productive year, but it does take time to harvest. The beauty of growing potatoes is that you don’t have to dig them up all at once. They continue to grow underground after the plant has died. As I recently complained to Anson: “When will we ever finish harvesting all of these potatoes? He responded: “You’re the one who ordered 250 lbs. of seed!” We’re about 2/3 done. The good news is that the Nashville Food Project can probably use the excess taters.

Bloomy Rind needs another week to get settled in their new location. They should have lots of goodies next week.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

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

Last Call - Fresh Harvest




Market News

Hello!
There is still a lot of good stuff available including cherry tomatoes and cucumbers.

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.
*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.
• 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 August 4th




Market News

Hello!
RnR Farms and Pig and Leaf Farm have a lot of lettuce this week. It’s a good week to stock up. Local lettuce lasts for a couple of weeks.

The Hershbergers are beginning to get in a few watermelons and cantaloupes. As with all of Fresh Harvest products, we guarantee everything that we sell, particularly the melons since it’s hard to detect their ripeness. The cantaloupes and watermelons that I have had from Abraham have all been very good. Maybe it’s because I know the secret on how to pick ‘em! If you ever get a melon that’s under or over ripe, please let me know and I’ll credit your account.

I believe that this is the last week for the Peach Truck assuming that it wasn’t last week.

Bloomy Rind is in the process of moving, but they will be back next week.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

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

Last Call - Corn - Fresh Harvest




Market News

Hello!
A repeat message from last night. Probably the only chance for corn this season.
From Vida, the grower:
“Tender Sweet Corn – A mix of Ambrosia and Peaches and Cream, you will want to eat this corn every night off the cob and put some away in the freezer. Grown organically in Bell Buckle, TN. The early maturities have been shared with friends around the farm and everyone has loved it – since most everyone around here has a garden, it means a lot when we get an A+ from the locals.
This corn was grown without any chemicals and only fertilized with chicken litter.
1/2 dozen $3.50
Full dozen $7.00
Vannatta Farms is a century farm located in Bell Buckle, TN.
The farm has hundreds of acres of row crops – corn, soy beans and wheat, plus 175 Angus cows and 6 broiler houses.”

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.
*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.
• 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


One Way to Freeze Corn
Drop shucked ears into boiling water and cook 2-3 minutes. Remove from water to a large bowl and let cool a few minutes until you can handle them. Cut kernels off of cobs, spoon into freezer baggies, remove as much air as possible (using a straw), seal and freeze.

Fresh Corn Harvest for July 28th




Market News

Hello!
It’s a rarity for Fresh Harvest to offer fresh sweet corn, but we have a truck load available this week. Vida Haynes has been a customer with Fresh Harvest for many years and has become a farmer in Bell Buckle, TN. Her corn will be picked Wednesday morning, so it will be super fresh. I’m not sure of the best way to freeze corn, but Google knows. If you know a tried and true method of freezing corn, pass it along and I’ll post it tomorrow night.

This from Vida:
“Tender Sweet Corn – A mix of Ambrosia and Peaches and Cream, you will want to eat this corn every night off the cob and put some away in the freezer. Grown organically in Bell Buckle, TN. The early maturities have been shared with friends around the farm and everyone has loved it – since most everyone around here has a garden, it means a lot when we get an A+ from the locals.
This corn was grown without any chemicals and only fertilized with chicken litter.
1/2 dozen $3.50
Full dozen $7.00
Vannatta Farms is a century farm located in Bell Buckle, TN.
The farm has hundreds of acres of row crops – corn, soy beans and wheat, plus 175 Angus cows and 6 broiler houses.”

There are lots of veggies available including new varieties of peppers, tomatoes and potatoes. All of which goes great with corn.

This is really and truly the last week for blueberries. Bloomy Rind is on vacation, so no cheese until next week.

The Peach Truck has 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


One Way to Freeze Corn
Drop shucked ears into boiling water and cook 2-3 minutes. Remove from water to a large bowl and let cool a few minutes until you can handle them. Cut kernels off of cobs, spoon into freezer baggies, remove as much air as possible (using a straw), seal and freeze.

Last Call - Fresh Harvest




Market News

Hello!

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.
*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.
• 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

Blue Potatoes Mashed with Roasted Garlic
3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
salt and pepper

1. Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
2. In a large bowl add the garlic, sour cream, butter and Parmesan to the potatoes and mash until desired consistency. Add salt and pepper to taste.

Fresh Harvest for July 21st




Market News

Hello!
We’re running a little late tonight due to the Hershberger’s summer road trip this week to visit some of their family up north. As I was waiting for his phone call with his items for me to list on the Market, my strange mind starting thinking about Lou Reed’s song Waiting for My Man. The song and the Hershbergers’ delay in getting home have nothing in common, but that’s what I was humming.

When I wrote this last week, I paused and thought that this could jinx the lettuce supply, but I wrote it anyway. “It’s unusual to have tasty, local lettuce available in mid-summer. Both Pig & Leaf Farm and RnR Farm have figured out a way to keep the delicious lettuce growing in the heat.” This week we have no lettuce, but it should be returning very soon.

We only have 50 pints of blueberries. I imagine that this is the last week. Bloomy Rind has Cultured Maple Butter. The word “butter” always gets my attention. I have a reputation for my love of butter.

I use to be a flower grower years ago, but I gave it up when Tally joined Fresh Harvest. My favorite flower to grow was Lisianthus. It’s a beautiful rose-like flower, but the reason I liked it was because it is so long lasting. This week Pig and Leaf Farm has bouquets of several different colors. Also, Evelyn Raines has some beautiful zinnias available. They are a mix of colors and are sold by the stem for a $1 each.

The Peach Truck has 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


Blue Potatoes Mashed with Roasted Garlic

3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
salt and pepper

1. Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
2. In a large bowl add the garlic, sour cream, butter and Parmesan to the potatoes and mash until desired consistency. Add salt and pepper to taste.