Fresh Harvest, LLC

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

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.