The Weblog
This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.
Fresh Harvest for March 17th
Hello!
I’m opening the Market early today because we are attending The Book of Mormon which starts in a few minutes.
The plan is for Fresh Harvest to offer a wide variety of veggie/herb plants in 4” pots this spring. I’m planting about a dozen different varieties of tomatoes (heirloom, hybrid, cherry, paste). We should also have peppers, several types of basil and a few other plants to make available to you. With anything that I grow, I won’t believe it until I see it. I’ll keep you posted as to when to expect the plants to be ready. If there’s a veggie/herb/flower that you would like us to start, please let us know. I can’t promise that we can do it, but we’ll try.
It won’t be long before we are loaded with veggies, but this isn’t the week. My potato seeds are due to arrive this Wednesday and with a little luck we might be able to plant them this week.
Henosis has added 3 new items that sound rather tasty – Mushroom Soup, Mushroom Risotto and Sweet Potato Biscuits. All are found in the Vegetable Category.
In the Cheese category, Bloomy Rind has a great variety of cheeses and other specialty items.
We have plenty of eggs, granola, honey, and coffee.
With daylight savings time having arrived, pick up will be under the trees unless there is bad weather.
If an item sells out, be sure to write in the Comment section what you would like if more becomes available.
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, April 3rd. 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
Thick-Cut Sweet Potato Fries
1/2 cup cornstarch
Kosher salt
1 teaspoon baking soda
3 pounds sweet potatoes, peeled and cut into 3/4-inch-thick wedges, wedges cut in half crosswise
3 cups peanut oil
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Whisk cornstarch and 1/2 cup cold water together in large bowl. 2. Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in Dutch oven. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), 3 to 5 minutes. Whisk cornstarch slurry to recombine. Using wire skimmer or slotted spoon, transfer potatoes to bowl with slurry. 3. Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes. 4. Heat oil in 12-inch nonstick skillet over high heat to 325 degrees. Using tongs, carefully add one third of potatoes to oil, making sure that potatoes aren’t touching one another. Fry until crispy and lightly browned, 7 to 10 minutes, using tongs to flip potatoes halfway through frying (adjust heat as necessary to maintain oil temperature between 280 and 300 degrees). Using wire skimmer or slotted spoon, transfer fries to prepared wire rack (fries that stick together can be separated with tongs or forks). Season with salt to taste and transfer to oven to keep warm. Return oil to 325 degrees and repeat in 2 more batches with remaining potatoes. Serve immediately.