Fresh Harvest, LLC

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.