Fresh Harvest, LLC

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.