Fresh Harvest, LLC

Market News

Hello!
We’ve added a few new items to the Market. The group that Tally is working with, Growing Together has listed some large Bok Choi.

Bountiful Blessings has added carrots and large leaf spinach.

I neglected to mention that there are plenty of tomato and basil plants. This will probably be the last week for my plants.

There are still plenty of beautiful peonies available.

The Market will remain open until Tuesday evening for you to place an order for this week.

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

1. Cook chorizo and oil in Dutch oven over medium-high heat, stirring frequently, until starting to brown, about 3 minutes. Off heat, using slotted spoon, transfer chorizo to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Stir reserved chorizo into kale and let warm through, about 1 minute. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Serve.

3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
1 teaspoon red wine vinegar, plus extra for seasoning