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 July 7th
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 thinks that they’ll have blueberries for two more weeks. There are 100 pints available this week. To freeze: Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them.
We have plenty of tomatoes and cherry tomatoes this week. Purple Hull Peas and October Beans are starting to come in for the Hershbergers.
It was fantastic to watch the US Women’s soccer team win the World Cup this morning. I’m blaming the game for my depletion of energy for farming, particularly when I went to harvest the squash after the game.
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
Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 ½ cups (10 1/2 ounces) sugar
1 ½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1 ½ cups (7 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4.Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.