Fresh Harvest, LLC

Market News

Hello!

It’s almost time to plant sweet potatoes again, so I thought this week would be a good time to run a special on them at a $1 a pound. These are #1 quality sweet potatoes, but they need to move out of my office. It still looks like it will be a few weeks before we will have a large quantity of spring veggies. In lieu of the low number of greens and the high quantity of eggs, we’ll reduce the price of Fresh Harvest eggs to $3.50 a dozen. Now I need to find a recipe for eggs and sweet potatoes! Perhaps bacon is a good addition.

Henosis has listed some herbs and edible flowers in the Vegetable category. The Red Bud Flowers sound very interesting. Check out their recipe for making jam.

Bloomy Rind is taking this week off and will be back in two weeks.

We have plenty of granola, honey, and coffee.

A reminder that 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 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

4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
4 slices bacon, cut into 1/2-inch pieces
2 slices hearty white sandwich bread, crusts removed, cut into 1/8- to 3/4-inch pieces
1 teaspoon minced fresh thyme
Salt and pepper
1/2 ounce Parmesan cheese, grated (1/4 cup)
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted

1. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh and potatoes yield to gentle pressure, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Cook bacon in 10-inch skillet over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to bowl. Add 2 tablespoons fat from skillet, bread pieces, thyme, ¼ teaspoon pepper, and 1/8 teaspoon salt to bowl with bacon. Toss to combine. 3. Halve each potato lengthwise. Using spoon, scoop flesh from each half into second bowl, leaving about 1/8- to 1/4-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes. 4. Meanwhile, mash potato flesh with ricer, food mill, or potato masher until smooth. Stir in Parmesan, egg, melted butter, and 1/2 teaspoon salt. 5. Remove shells from oven and reduce temperature to 375 degrees. Divide mashed potato mixture evenly among shells. Top each filled shell with bread mixture. Bake until bread mixture is spotty brown, about 20 minutes. Let cool for 5 minutes before serving.