The Weblog

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.



 
Subscribe to an RSS Feed

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.

Fresh Harvest Link


www.freshharvest.locallygrown.net

Hopefully, that corrects my error.

Fresh Harvest for March 17th


Hello!
I’m opening the Market early today because we are attending The Book of Mormon which starts in a few minutes.

The plan is for Fresh Harvest to offer a wide variety of veggie/herb plants in 4” pots this spring. I’m planting about a dozen different varieties of tomatoes (heirloom, hybrid, cherry, paste). We should also have peppers, several types of basil and a few other plants to make available to you. With anything that I grow, I won’t believe it until I see it. I’ll keep you posted as to when to expect the plants to be ready. If there’s a veggie/herb/flower that you would like us to start, please let us know. I can’t promise that we can do it, but we’ll try.

It won’t be long before we are loaded with veggies, but this isn’t the week. My potato seeds are due to arrive this Wednesday and with a little luck we might be able to plant them this week.

Henosis has added 3 new items that sound rather tasty – Mushroom Soup, Mushroom Risotto and Sweet Potato Biscuits. All are found in the Vegetable Category.

In the Cheese category, Bloomy Rind has a great variety of cheeses and other specialty items.

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

With daylight savings time having arrived, 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 3rd. 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


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.

Last Call for 2 Weeks - Fresh Harvest




Market News

Hello!
There are very few green items left, but plenty of carrots and mushrooms. Bread, cheese, eggs and meats are in abundance.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be March 20th.

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


Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Ingredients
1 large butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Topping
2 tablespoons maple syrup
pinch cayenne pepper
1 1/2 ounces goat cheese, crumbled (1/3 cup)
1/3 cup pecans, toasted and chopped coarse
2 teaspoons fresh thyme leaves

1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
3. FOR THE TOPPING: While squash roasts, stir maple syrup and cayenne together in small bowl.
4. Transfer squash to large serving platter. Drizzle maple mixture evenly over squash. Sprinkle with goat cheese, pecans, and thyme and serve.

Fresh Harvest for March 3rd




Market News

Hello!

When I looked ahead at the forecast for the next Fresh Harvest delivery and saw sunny skies and no rain, I thought hallelujah. After closer inspection, the high for Wednesday was only going to be in the 30s. All is good, there are hand, feet and ear warmers. The weather was warm and dry enough this week for us to begin weeding the 2000 strawberry plants. This is very fascinating work and since you have to be on your knees, you get to build up those muscles behind your knees or whatever is back there. Feel the burn! Hopefully, it will be a good berry season. I did post before and after weeding photos from last year on our Facebook page – https://www.facebook.com/Fresh-Harvest-LLC-196487000365127/

Bear Creek Farms has a special on Petite Filets in the Beef Category for $6.19 a package. Here’s the description: Bill and I love this cut. Just for 2. A miniature version of the tenderloin. Either cook whole or cut into small medallions.
In the Cheese category, Bloomy Rind has a great variety of cheeses and other specialty items.
March and early April are the slowest months for veggies, perhaps we’ll get lucky with an early spring.
If an item sells out, be sure to write in the Comment section what you would like if more becomes available.

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

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, March 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


Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Ingredients
1 large butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Topping
2 tablespoons maple syrup
pinch cayenne pepper
1 1/2 ounces goat cheese, crumbled (1/3 cup)
1/3 cup pecans, toasted and chopped coarse
2 teaspoons fresh thyme leaves

1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
3. FOR THE TOPPING: While squash roasts, stir maple syrup and cayenne together in small bowl.
4. Transfer squash to large serving platter. Drizzle maple mixture evenly over squash. Sprinkle with goat cheese, pecans, and thyme and serve.

Last Call for 2 Weeks - Fresh Harvest




Market News

Hello!
There is a new item listed, Baby Kale. More Cilantro and Beets have been added to the Market. There are still a few eggs. If you want me to add items to an existing order, you can email me or place another order.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be March 6th.

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


Mushroom Frittata with Pecorino Romano
12 large eggs
1/3 cup whole milk
salt & pepper
1 tablespoon olive oil
1 pound mushrooms, stemmed & cut into 1/2 inch pieces
2 tablespoons water
2 scallions, white parts minced, green parts sliced thin
1 tablespoon sherry vinegar
1 1/2 teaspoons minced fresh thyme
2 1/4 ounces Pecorino Romano, shredded (3/4 cup)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until mushrooms are tender and spotty brown, 7 to 9 minutes. Add water, scallion whites, vinegar, and thyme; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer. 3. Add Pecorino, scallion greens, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Easy to Peel Hard Boiled Eggs
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed. 1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes. 2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.

Fresh Harvest for February 17




Market News

Hello!

Apparently, monsoons cause chickens to lay more eggs than normal. We have an abundance this week, so we are running a special on Fresh Harvest eggs. They are $3.50 a dozen. These free range eggs come from a local farmer named Jimmy Jones. When I pick up his eggs, I enjoy seeing his peacocks, peahens and 15 milk cows on his true family farm. Unfortunately, his fresh milk is not available to us. I’ll keep asking. In an effort to help with your egg consumption, I’m putting up 2 recipes this week; Easy to Peel Hard Boiled Eggs and a Frittata recipe. You could very easily go through a couple dozen eggs with those two recipes. Henosis Mushrooms, veggies and some Bloomy Rind cheese could easily be incorporated in a frittata. In other real or maybe fake news, I’ve also begun investigating the possibility of rice production in Middle Tennessee. At this time, it seems promising.

There is a nice selection and a good quantity of greens/veggies this week: lettuce, lots of carrots, Asian greens, spinach. If something sells out, be sure to write in the Comment section what you would like if more becomes available.

Wedge Oak Farm made some Nashville Hot Chicken Links this week – located in the Specialty Sausages Category
Bear Creek Farms – has New York strips this week. They also have plenty of Denver Steaks which are much like strip steaks.
Bloomy Rind has some interesting non-cheese items like Cultured Butter, Maple Cream and Grilled Grape Jam – found in the Cheese Category

We have plenty of eggs (did I already mention that?) granola, honey, and coffee.

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, March 6th. 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


Mushroom Frittata with Pecorino Romano

12 large eggs
1/3 cup whole milk
salt & pepper
1 tablespoon olive oil
1 pound mushrooms, stemmed & cut into 1/2 inch pieces
2 tablespoons water
2 scallions, white parts minced, green parts sliced thin
1 tablespoon sherry vinegar
1 1/2 teaspoons minced fresh thyme
2 1/4 ounces Pecorino Romano, shredded (3/4 cup)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until mushrooms are tender and spotty brown, 7 to 9 minutes. Add water, scallion whites, vinegar, and thyme; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer. 3. Add Pecorino, scallion greens, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Easy to Peel Hard Boiled Eggs
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed. 1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes. 2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.

Fresh Harvest - Last Call




Market News

Hello!
There are lots of great veggies left including spinach, lettuce, beets, carrots, radishes and Asian greens. Are mushrooms a veggie? We have plenty. I’m kind of intrigued by the Cultured Butter in the Cheese Category. There are always extra items available to purchase at pickup including bread, baguettes and cookies from Dozen Bakery. You’ll notice that I don’t do a hard sell on the bakery items since the unsold items come home with me! The Butcher’s Cut Special from Bear Creek Farms is still available, as well a wide variety of duck products from Wedge Oak Farms.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 20th.

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


Roasted Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.

Fresh Harvest for February 3rd




Market News

Hello!
Hard to believe that the temperature will reach 70 this Wednesday, February 6th. I’m not complaining. Last Wednesday the high was 28. It occurred to me that if it had been a delivery day, would I consider cancelling due to the possibility of some veggies freezing. One time at my old farm, Tally and I were packing the orders. It was windy and below freezing. We were trying to dunk lettuce heads in a tub of water to clean off the dirt. Before we could put the lettuce into a bag, the outer leaves would freeze. It was pretty amazing. We had to cease with the washing. Hopefully, I won’t have to make that kind of decision this year. One option would be to keep the orders in the van with the engine running. I know the driver would approve of that plan.

There is a nice selection and a good quantity of greens and veggies this week: lettuce, baby beets, cabbage, Asian greens, spinach. Some of you were beginning to sport an orange complexion due to the lack of greens and the abundance of carrots. If something sells out, be sure to write in the Comment section what you would like if more becomes available.

Bear Creek Farms has a special on a bundle of steaks called Butcher’s Cut Special – 2 Denver steaks, 2 Eye of the Chuck steaks, 2 petit tenders & 2 merlot steaks for $38.50
Wedge Oak Farm has Boudin Artisan Links (Traditional Cajun Recipe associated with Mardi Gras) and Mangalitsa Applewood Smoked Bacon
Henosis the local mushroom grower will have King Oyster mushrooms. Storage life is 4 weeks refrigerated.
Bloomy Rind has 14 different delectable items this week listed in Cheeses.
We have plenty of eggs, granola, honey, and coffee.

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, February 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


Roasted Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.

Fresh Harvest - Last Call




Market News

Hello!

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 6th.

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


Roasted Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.