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 9th
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!
On the FH Market page, I have condensed the number of Categories. Hopefully, this will make it easier and not harder for you to navigate the Market and find the items that you want. There are subcategories under some of the major Categories like Veggies and the meats that can lead you to where you want to go. I wasn’t sure where to put the compost that is offered by Henosis, but I put it in with the Veggies since compost helps the veggies grow.
Rocky Glade Farms and the Vaughn Brothers are taking a much needed few weeks off. Maybe I can take August off, but I say that every year. It hasn’t happened yet. Blue Honey Farm thinks that they’ll have blueberries and blackberries next week. We’ll see. Bear Creek Farms has Merlot steaks offered this week. The Recipe is Grilled Merlot Steak with Sage Butter. There are lots of Bouquets and straight bunches of Sunflowers and Forget Me Nots.
Herbs are in abundance this time of year.
Growing Together has listed some red potatoes. I will be digging some of my potatoes tomorrow, so I hope to list them once we discover exactly what we have dug.
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
Grilled Merlot Steak with Sage Butter
4 tablespoons salted butter, room temperature
2 tablespoons minced sage leaves
1 merlot steak (about 1 1/2 pounds)
sea salt
fresh ground pepper
Ahead of time, mix sage into soft butter. Press into a mold or small, straight glass jar and set in fridge to chill.
Set steak on counter and to come to room temperature.
Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat.
Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface. Set steak over hot coals, grill 2 – 3 minutes, flip, and grill 2 – 3 minutes longer. More steak over indirect heat until internal temperature reaches 130 degrees F for rare or 140 degrees F for medium-rare (steaks pictured are medium-rare). Rest 5 minutes.
With a very sharp chef’s knife, slice steaks into thin (1/4-inch thick) slices, dot with butter, and serve immediately.