Fresh Harvest, LLC

Market News

Hello!

At the last delivery, with it being my first solo run, a couple of clever customers serenaded me with different tunes. They crooned “All Alone Am I” and “All By Myself”. I had a different song stuck in my head, Emmylou’s “Two More Bottles of Wine”, particularly as I was approaching home.

TruBee Honey has added their Beeswax Lip Balm to the Market this week. TruBee has another product that Fresh Harvest is considering offering if you have interest. It is Hemp Honey with CBD. TruBee uses their whipped honey and adds CBD oil to it. You can add 1/2 teaspoon of the Hemp Honey to tea at night. CBD has the reputation of being a sleep aid. Since the oil is extracted from hemp, it is often asked if CBD will get you high. Hemp has very little of the ingredient THC, so it doesn’t have that effect. I’m not sure about getting the munchies, though. It’s hard for me to discern where my cravings for sweets comes from. Let me know if you are interested or would like more information concerning Hemp Honey.
Check out TruBee’s website: https://www.trubeehoney.com/collections/all If there are any other items that they carry that you would like, I’ll try to get them for you.

Some of the offerings this week:
Bear Creek Farm – has a Special on Chuck Roast at $6.75 lb. and Beef Chorizo for Chili – perfect for the winter.
Wedge Oak Farm – has just made traditional cajun Boudin Artisan Sausage links, Potsticker Artisan Sausages. They just processed chickens so they have fresh chickens and cuts as well as freshly butchered pork shoulder (Coppa) steaks.
Bountiful Blessings’ wonderful carrots,
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.

Deliveries will continue to be every other week. The next delivery will be Wednesday, February 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

Chicken in the Pot with Carrots, Mushrooms, and Thyme
1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion sliced
4 medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness
8 ounces white mushrooms, brushed clean and halved if large
3 sprigs fresh thyme (1 1/2 teaspoons fresh leaves) or 1/2 teaspoon dried thyme
1/2 cup dry white wine

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.