Fresh Harvest, LLC

Market News

Hello!

Apparently, monsoons cause chickens to lay more eggs than normal. We have an abundance this week, so we are running a special on Fresh Harvest eggs. They are $3.50 a dozen. These free range eggs come from a local farmer named Jimmy Jones. When I pick up his eggs, I enjoy seeing his peacocks, peahens and 15 milk cows on his true family farm. Unfortunately, his fresh milk is not available to us. I’ll keep asking. In an effort to help with your egg consumption, I’m putting up 2 recipes this week; Easy to Peel Hard Boiled Eggs and a Frittata recipe. You could very easily go through a couple dozen eggs with those two recipes. Henosis Mushrooms, veggies and some Bloomy Rind cheese could easily be incorporated in a frittata. In other real or maybe fake news, I’ve also begun investigating the possibility of rice production in Middle Tennessee. At this time, it seems promising.

There is a nice selection and a good quantity of greens/veggies this week: lettuce, lots of carrots, Asian greens, spinach. If something sells out, be sure to write in the Comment section what you would like if more becomes available.

Wedge Oak Farm made some Nashville Hot Chicken Links this week – located in the Specialty Sausages Category
Bear Creek Farms – has New York strips this week. They also have plenty of Denver Steaks which are much like strip steaks.
Bloomy Rind has some interesting non-cheese items like Cultured Butter, Maple Cream and Grilled Grape Jam – found in the Cheese Category

We have plenty of eggs (did I already mention that?) granola, honey, and coffee.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

Deliveries will continue to be every other week. The next delivery will be Wednesday, March 6th. 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

Mushroom Frittata with Pecorino Romano

12 large eggs
1/3 cup whole milk
salt & pepper
1 tablespoon olive oil
1 pound mushrooms, stemmed & cut into 1/2 inch pieces
2 tablespoons water
2 scallions, white parts minced, green parts sliced thin
1 tablespoon sherry vinegar
1 1/2 teaspoons minced fresh thyme
2 1/4 ounces Pecorino Romano, shredded (3/4 cup)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until mushrooms are tender and spotty brown, 7 to 9 minutes. Add water, scallion whites, vinegar, and thyme; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer. 3. Add Pecorino, scallion greens, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Easy to Peel Hard Boiled Eggs
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed. 1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes. 2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.

Market News

Hello!
There are lots of great veggies left including spinach, lettuce, beets, carrots, radishes and Asian greens. Are mushrooms a veggie? We have plenty. I’m kind of intrigued by the Cultured Butter in the Cheese Category. There are always extra items available to purchase at pickup including bread, baguettes and cookies from Dozen Bakery. You’ll notice that I don’t do a hard sell on the bakery items since the unsold items come home with me! The Butcher’s Cut Special from Bear Creek Farms is still available, as well a wide variety of duck products from Wedge Oak Farms.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 20th.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

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

Roasted Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.

Market News

Hello!
Hard to believe that the temperature will reach 70 this Wednesday, February 6th. I’m not complaining. Last Wednesday the high was 28. It occurred to me that if it had been a delivery day, would I consider cancelling due to the possibility of some veggies freezing. One time at my old farm, Tally and I were packing the orders. It was windy and below freezing. We were trying to dunk lettuce heads in a tub of water to clean off the dirt. Before we could put the lettuce into a bag, the outer leaves would freeze. It was pretty amazing. We had to cease with the washing. Hopefully, I won’t have to make that kind of decision this year. One option would be to keep the orders in the van with the engine running. I know the driver would approve of that plan.

There is a nice selection and a good quantity of greens and veggies this week: lettuce, baby beets, cabbage, Asian greens, spinach. Some of you were beginning to sport an orange complexion due to the lack of greens and the abundance of carrots. If something sells out, be sure to write in the Comment section what you would like if more becomes available.

Bear Creek Farms has a special on a bundle of steaks called Butcher’s Cut Special – 2 Denver steaks, 2 Eye of the Chuck steaks, 2 petit tenders & 2 merlot steaks for $38.50
Wedge Oak Farm has Boudin Artisan Links (Traditional Cajun Recipe associated with Mardi Gras) and Mangalitsa Applewood Smoked Bacon
Henosis the local mushroom grower will have King Oyster mushrooms. Storage life is 4 weeks refrigerated.
Bloomy Rind has 14 different delectable items this week listed in Cheeses.
We have plenty of eggs, granola, honey, and coffee.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

Deliveries will continue to be every other week. The next delivery will be Wednesday, February 20th. 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

Roasted Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.

Market News

Hello!

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 6th.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

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

Roasted Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.

Market News

Hello!

At the last delivery, with it being my first solo run, a couple of clever customers serenaded me with different tunes. They crooned “All Alone Am I” and “All By Myself”. I had a different song stuck in my head, Emmylou’s “Two More Bottles of Wine”, particularly as I was approaching home.

TruBee Honey has added their Beeswax Lip Balm to the Market this week. TruBee has another product that Fresh Harvest is considering offering if you have interest. It is Hemp Honey with CBD. TruBee uses their whipped honey and adds CBD oil to it. You can add 1/2 teaspoon of the Hemp Honey to tea at night. CBD has the reputation of being a sleep aid. Since the oil is extracted from hemp, it is often asked if CBD will get you high. Hemp has very little of the ingredient THC, so it doesn’t have that effect. I’m not sure about getting the munchies, though. It’s hard for me to discern where my cravings for sweets comes from. Let me know if you are interested or would like more information concerning Hemp Honey.
Check out TruBee’s website: https://www.trubeehoney.com/collections/all If there are any other items that they carry that you would like, I’ll try to get them for you.

Some of the offerings this week:
Bear Creek Farm – has a Special on Chuck Roast at $6.75 lb. and Beef Chorizo for Chili – perfect for the winter.
Wedge Oak Farm – has just made traditional cajun Boudin Artisan Sausage links, Potsticker Artisan Sausages. They just processed chickens so they have fresh chickens and cuts as well as freshly butchered pork shoulder (Coppa) steaks.
Bountiful Blessings’ wonderful carrots,
Henosis the local mushroom grower will have King Oyster mushrooms. Storage life is 4 weeks refrigerated.
Bloomy Rind has 14 different delectable items this week listed in Cheeses.
We have plenty of eggs, granola, honey, and coffee.

Deliveries will continue to be every other week. The next delivery will be Wednesday, February 6th. 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

Chicken in the Pot with Carrots, Mushrooms, and Thyme
1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion sliced
4 medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness
8 ounces white mushrooms, brushed clean and halved if large
3 sprigs fresh thyme (1 1/2 teaspoons fresh leaves) or 1/2 teaspoon dried thyme
1/2 cup dry white wine

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.

Market News

Hello!

The “new guy” forgot to increase the quantity on the Farm Fresh Eggs last night. Going to have to dock his pay. There are now plenty of eggs available at the Market for ordering.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be January 23rd.

Here is some information on how Fresh Harvest works.

• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

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

Roasted Carrots and Mushrooms

Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.

Market News

Hello!

According to last week’s email from Tally, it looks like I’ll be composing and sending the Fresh Harvest emails from now on. Besides remembering that I need to send out the email each time, I don’t anticipate any dramatic changes for Fresh Harvest.

Farming is both a laborious and lonely occupation. Wednesdays have been special days for Tally and me over the last 15 years. We put in our time working hard, mostly alone on the farm all week and then we get to see the folks on Wednesdays who appreciate what they receive from us and the other great Fresh Harvest growers. Once a customer commented to me: “Why are you two always smiling and happy at pick up?” It has always been a blast seeing our friends on Wednesdays and hearing your gratitude for our service. Besides, we’re not weeding strawberries. When Tally told me that she was considering applying for a job with the Nashville Food Project, it sounded like a perfect fit for her. I totally supported her decision. Everyone I know who works with the Food Project are outstanding people who are doing amazing work. I expect this next chapter in Tally’s life to be an exciting and fulfilling time for her.

Since deliveries will now be every other week, it’s time to stock up for the missing week. Everything we offer has excellent shelf life including the eggs. This week, we will continue to have Bountiful Blessings’ wonderful carrots, plus a wide variety of veggies. The carrots have received rave reviews.
Henosis the local mushroom grower will have King Oyster mushrooms. The feedback has been outstanding. The mushrooms should keep for 4 weeks in the fridge.
Bloomy Rind has 14 different delectable items this week listed in Cheeses. For you Nashville Predator fans, you might want to try the Pecorino Wisconino.
Bear Creek and Wedge Oak are loaded with beef, pork and chicken. Bear Creek has a special on a new steak that they’re excited about called Merlot for $8.25
Wedge Oak has many duck products listed this week. We’ll have plenty of eggs, granola, honey, coffee and other items.

David Wells with Henosis will be the instructor of a class entitled: Growing Mushrooms at Home. The class will be held at the University School of Nashville. You will leave this class with the knowledge to care for your very own take-home mushroom kit! Order at https://www.eveningclasses.org/600 Select “home and garden” and find the class title. It is listed at the Fresh Harvest Market under Workshops and Classes.

The Deliveries will be every other week until there is a steady supply of spring produce or until the strawberries arrive. After this week, the next delivery is January 23rd.

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

Roasted Carrots and Mushrooms

Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.

Market News

Hello!

This is our LAST DELIVERY before Christmas! We will take 2 weeks off, and return on January 9th, 2019.

Stock up now! Frozen meats, eggs, storage veggies – Dozen Bakery French Loaf bread freezes well!

Everyone is really liking the King Oyster mushrooms from Henosis – sauted in butter they taste like scallops! Give them a try if you haven’t already!

Lots of stocking stuffers on the Market – local honey, jams, granola and cheeses!

We are so grateful for you for all of your support this year. We appreciate you making that extra effort to support local farms and businesses. We love what we do, abut couldn’t do it without you!

We sincerely wish you and your family and loved ones a very happy holiday season!!

See you on Wednesday!

John and Tally

Recipes

Market News

Hello!

You have been asking for it! Wedge Oak Farm has added their whole Peking Duck to the market page, so go ahead and place your order and have it all ready for Christmas!

There will be some turkeys available NEXT WEEK, on the 19th.

We apologize for being so low on green stuff this week. But ORANGE is also a very healthy vegetable color, and there is still a lot of it available on the Market!

Also, mushrooms, Pumpkin Cranberry Bread THIS WEEK ONLY and lots of great cheese and stocking stuffers from The Bloomy Rind.

We have this and then one more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes