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 June 2
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
John Drury john.drury@att.net
Phone:
John 615-838-0428
Market News
Hello!
When speaking to my fellow farmers, I try to avoid talking about the weather, but what else is there to talk about? Sure could use some rain or sure is hot, always generates very fascinating conversation. The good news is that most farmers have irrigation and we can withstand the semi-drought that we’re currently experiencing. Freshly harvested potatoes are so much better than what you can get at the grocery. Rocky Glade Farms has two offerings of potatoes this week. It seems to have been the perfect weather this spring for potatoes.
Other new veggie items include purple and green kohlrabi, daikon radishes and fresh basil. There are plenty of cucumbers.
Bountiful Blessings Farm has some beautiful bouquets and straight runs of Sunflowers and Forget Me Nots.
Henosis has listed Golden Oyster Mushrooms which coincides with this week’s Recipe.
Bear Creek Farms has Shish Kabobs, 35 day dry aged filet of sirloin, Hot Dogs and Merlot Steaks all at a reasonable price.
Wedge Oak Farms has a great selection of sausages including: Artisan Bacon Cheddar Chives Links which sounds delicious.
Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.
Hemp Honey and Sorghum are available under Honey.
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
Sauteed Mushrooms with Mustard and Parsley
1 ¼ pounds mushrooms
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
¼ teaspoon table salt
¼ teaspoon pepper
1 ½ tablespoons cider vinegar
1 tablespoon Dijon mustard
½ cup chicken broth
2 tablespoons chopped fresh parsley
1. Cook mushrooms and water in 12-inch non-stick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium. 2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add vinegar and mustard and stir mixture into mushrooms. Cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.