The Mystery T-shirt – It’s usually not very exciting going through the two tubs that are filled with returned Fresh Harvest bags, egg cartons, etc. A couple of weeks ago while organizing the returned items, I found a new t-shirt still in it’s plastic bag with the logo: Know Your Farmer. Seemed like an appropriate message for my line of work. One option is that I have a secret admirer who wanted to give me a gift, but was too shy to tell me. The more likely option is that someone mistakenly put it in the FH tub. Not knowing how to locate the depositor of the t-shirt, I wore it at pick up last Wednesday thinking maybe someone would say: “What are you doing wearing my t-shirt?” No one laid claim to the shirt. If you mistakenly gave it to me, I will gladly return it to you. Only worn once, but washed.
Some items are easy to count in order to have a good guess as to the quantity to list at the Market. Others are quite challenging. We have two of those items this week, cherry tomatoes and okra. I’m guessing 20 on each of those, but think that I’m underestimating the count. I’ll be updating the amount available as we begin to harvest the okra and cherry tomatoes. As usual, just let me know if an item is sold out and I’ll add you to the list.
4th of July is coming, time to grill! Lots of great items like hamburger patties/ground beef or steaks. Wedge Oak processed chickens last week. They have whole chickens and halves, also Cornish Hens andPoussin/Spring Chicken.
Plenty of blueberries are still available, lots of slicing tomatoes. Bloomy Rind is back with cheeses. Green Peppers and Green Tomatoes have been added to the Market.
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.
Weeknight Roast Chicken
1 tablespoon kosher salt
½ teaspoon pepper
1(3 1/2- to 4-pound) whole chicken, giblets discarded
1 tablespoon olive oil
1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.