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 23rd
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!
Blue Honey Farm has listed 100 pints of blueberries. It might be a good time to freeze you some berries. Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them. This week’s Recipe of Lemon Blueberry Muffins sounds yummy.
I’ve heard that there is a food delivery service (Instacart?) that delivers groceries from Costco, Kroger. etc. to one’s home. If anyone has an interest in having their Fresh Harvest order delivered, let me know and I will try to figure out how to make it work.
The first of the tomatoes have arrived from the Hershbergers. They are a mix of heirlooms for $4 a pound.
Some lovely options in Fresh Cut Flowers this week.
The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.
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
Lemon Blueberry Muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.