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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.

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.

Fresh Harvest - Hershberger Additions




Market News

Hello!
The Hershberger mystery has been solved. For some reason, my not-so-smart-phone did not give me his voicemail from yesterday until this afternoon. I have now listed his items on the Market page. You can place an order or an additional order online. Thanks.

From the Hershbergers:

purple hull peas $2.50 lb.
October beans $3 lb.
carrots $3/50 lb.
yellow squash $3 lb.
cucumbers $3 lb.
okra $2 1/2 lb.
red beets $3.50 bunch
blue scotch kale $3.50 a bunch
cantaloupe $3 each
watermelon $3, $4, $5 each
butternut squash $3 each
parsley $2.50 1/4 lb.
sorghum $7.50 pint

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 14th




Market News

Hello!

Fresh Harvest has been selling the Hershberger family’s produce for over 15 years. They are an Amish family that has provided excellent produce for Fresh Harvest over the years. Abraham relies on a neighbor’s phone to call me every Sunday when they have items available. When I’m not near my phone, Abraham will leave me a message with all the items and quantities that he wants me to list on the Market page. He’ll call me back Tuesday morning to find out what has sold and what he needs to harvest. Today is a first. He called me twice while I was outside and he did not leave a message. He doesn’t trust technology, so he will usually call me back to see if I got his list; but not this week. Anyway, we have a nice selection of items this week.

Blue Honey Farms thinks that they might have one more week of blueberries after this week. I’ve listed Cherokee Purple tomatoes as well as mucho Sunsugar cherry tomatoes. We have added a couple of new varieties of potatoes, Yukon Gem and All Blue. The All Blue potato seems like a novelty, but they are really delicious that compliments their appearance.
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.

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.

Last Call - Fresh Harvest Blueberries/Tomatoes




Market News

Hello!
Sometimes the weather forecasters strike out on their predictions. After picking cherry tomatoes today which is time consuming but not very strenuous, I felt like I was going to pass out. Once inside, I checked the online temperature which said it was 93 degrees, but feels like 106. Yikes! The forecasters nailed it today.

There’s plenty of good stuff still available including blueberries and tomatoes.

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


Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 ½ cups (10 1/2 ounces) sugar
1 ½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1 ½ cups (7 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4.Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.

Fresh Harvest for July 7th




Market News

Hello!

Blue Honey Farm thinks that they’ll have blueberries for two more weeks. There are 100 pints available this week. To freeze: Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them.

We have plenty of tomatoes and cherry tomatoes this week. Purple Hull Peas and October Beans are starting to come in for the Hershbergers.

It was fantastic to watch the US Women’s soccer team win the World Cup this morning. I’m blaming the game for my depletion of energy for farming, particularly when I went to harvest the squash after the game.

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


Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 ½ cups (10 1/2 ounces) sugar
1 ½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1 ½ cups (7 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4.Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.

Last Call - Blueberries & Tomatoes Fresh Harvest




Market News

Hello!

There’s plenty of good stuff still available including blueberries and tomatoes.

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


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.