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 August 18th
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!
Bloomy Rind has returned this week! They have a dozen excellent items including their Burrata (fresh cream-filled mozzarella).
It’s that time of the year – middle of August – where we all start dreaming of green veggies. I usually try to grow spinach every year. 2,000 seeds have been planted and have germinated which is a great initial success, but there’s a long way to go and a lot of bad stuff can happen like rabbits, blister beetles and stubbornness to grow in this heat. Slowly but surely green veggies will return. The Hershbergers have a couple of interesting greens listed this week, Sweet Potato Greens and Buckwheat Salad Greens. Abraham has had the buckwheat greens before, but I confess I have not tasted them. He says the leaves are mild and can be eaten alone or mixed with other salad items. I found a simple recipe for Sweet Potato Greens (below). Included was this: “Maple syrup adds a touch of sweetness to this dish.” Maple syrup is right up there with butter. It’s hard to add too much of either to anything.
R and R Farms is back with their lettuce. Abe has 16 watermelons. Growing Together has Matt’s Wild Cherry Tomatoes. Lots of fine items from Wedge Oak and Bear Creek Farms.
Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.
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 Sweet Potato Greens
Ingredients
1 large bunch sweet potato greens (about half a pound)
1/2 small white onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup
Directions
Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes. Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.