Fresh Harvest, LLC

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.