Fresh Harvest, LLC

Market News

Hello!

As the seasons change, we want to remind you that Fresh Harvest will continue through the year! We work with farmers in the area who have invested in year round hoop houses that enable them to keep the veggies coming through the cold months ahead!

Stay tuned to our weblog on Sunday nights for info about our schedule as the Holidays approach, as well as any specials we may offer!

We’ve got lots of great veggies for you this week- all the best Fall has to offer. This really is the best time for veggies. There is so much delicious diversity- from hearty winter squashes and potatoes of all kinds, to turnips and okra, lettuce and all the greens!!

Dozen Bakery has a delicious new bread- Quinoa and Sunflower Seed Sourdough! If you like a flavorful and hearty whole grain bread, and have enjoyed their buckwheat and amaranth loafs, you will definitely want to try it!

The Bloomy Rind, Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, So please support them as well!

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Butternut Squash Fettuccine Alfredo
Serves 6

3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, smashed
1 1/2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley leaves
Arrange a rack in the middle of the oven and heat to 425°F.

Toss the cubed squash with the garlic and olive oil in a large bowl and season with ½ teaspoon of the salt and pepper. Transfer the mixture to a rimmed baking sheet and spread into a single layer. Roast until tender and caramelized, about 30 minutes, stirring once halfway through.

Remove the squash from the oven and let cool for 10 minutes. Transfer the squash and garlic to a blender or food processor. Add the remaining salt, cream, broth, cheese, and nutmeg, and process continuously until smooth, about 1 minute.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the Alfredo sauce and toss with the pasta over low heat. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.

Market News

Hello!

We’ve got lots of great veggies for you this week- all the best Fall has to offer. This really is the best time for veggies. There is so much delicious diversity- from hearty winter squashes and potatoes of all kinds, to turnips and okra, lettuce and all the greens!!

We even have some tomatoes and watermelon this week!! So get your last taste of summer!

New this week Is sorghum syrup grown and milled by the Hershberger family. This is our local, organic version of a sweetener, rich with minerals and delicious on biscuits or for baking! You can find it on the Market under the “honey” section

Dozen Bakery has a delicious new bread- Quinoa and Sunflower Seed Sourdough! If you like a flavorful and hearty whole grain bread, and have enjoyed their buckwheat and amaranth loafs, you will definitely want to try it!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and The Bloomy Rind is back!!

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Market News

Hello!

The last day of September and what a beautiful one it has been! We welcome October with cooler temps and all the great food it brings!

The ginger is in!! Rocky Glade has harvested its beautiful fresh ginger and we are so excited to offer this amazing treat! If you have yet to try fresh ginger, now is definitely the time! It’s mild and flavorful and so delicious with greens, winter squash, sweet potatoes and more!

We also have lots of purple Hull peas this week, lettuce and all the greens!!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and don’t forget the fresh baked bread from Dozen bakery! The Bloomy Rind is taking the week off.

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Market News

Hello!

Great to have a change in the weather – Fall is officially upon us! Cozy temps mean it’s a great time for warming soups and hearty greens. We’ve got all the good veggies for you, as well as a great selection of meats by some of the finest meat producers in Middle Tennessee!

Take your time to peruse the offerings – there are so many varieties of greens, potatoes, winter squashes, and so much more!

LOTS of field peas – great time to freeze a bunch for winter! – and lots of green beans as well!

We appreciate all your support of local agriculture and small producers when you shop with us. We like to think that we give you a curated selection of the best goodies Nashville has to offer!

Thank you for bringing us back those yellow bags, and any other reusable bags or egg cartons! We love to cut done on waste! Just please make sure they are clean and in good shape.

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Lentil and Sausage Soup with Kale

A great hearty soup – use your favorite Fresh Harvest sausage and bacon!

1 tablespoon olive oil, plus more for browning the sausages
1 tablespoon bacon fat (or add another tablespoon of olive oil)
1 cup chopped carrots
3/4 cup chopped celery
1 medium onion, chopped
3 cloves garlic, chopped
1 pinch Salt
1 1/2 cups french green lentils, rinsed
28 ounces canned chopped tomatoes (I use tetra-pack)
2 sprigs thyme
1 sprig rosemary
4 chicken sausages (or substitute another kind of sausage)
1 1/2 cups chopped kale
Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes. Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables. Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons. When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.

Market News

Hello!

If you haven’t yet placed an order, now is the time! There are lots of good veggies left, from greens to sweet potato, and everything in between!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and don’t forget the fresh baked bread from Dozen bakery!

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Market News

Hello!

Seems like summer is never ending – but we promise Fall is just around the corner! We are busy getting all the crops planted for late Fall to provide veggies for you late into winter! It’s a busy time of year!

There are many lovely greens, winter squashes, and so much more available this week! We appreciate all your support of local agriculture and small producers when you shop with us. We like to think that we give you a curated selection of the best goodies Nashville has to offer!

Thank you for bringing us back those yellow bags, and any other reusable bags or egg cartons! We love to cut done on waste! Just please make sure they are clean and in good shape.

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Komatsuna and Chicken Stir-Fry

Komatsuna, also called japanese mustard spinach, is a quick cooking and delicious Asian green. This recipe is simple and delicious

Serves 2.
1 Tablespoon sesame oil
1 teaspoon grated garlic
1 chicken breast, sliced into strips
1 teaspoon vinegar
1 teaspoon soy sauce
A pinch of toasted sesame seeds
Salt and pepper to taste
2 bunches of komatsuna )*

Market News

Hello!

We got some much needed rain this weekend, and we know all the farmers and gardeners are grateful!

The fall crops are coming in! We have a great selection of veggies for you – a great variety and quantity of everything! Lots of greens this week, as well as winter squash and sweet potatoes! And the first broccoli is here!

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Market News

Hello!

We hope everyone had a great Labor Day holiday!

If you haven’t yet placed an order, now is the time! There are lots of good veggies left, as well as a lot of delicious watermelons and cantaloupe! These fruits of summer are so refreshing and versatile – make sure you get your fill!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and don’t forget the fresh baked bread from Dozen bakery!

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Market News

Hello!

Happy hot September to you, and happy Labor Day weekend as well.

We’ve got everything this week! Summer tomatoes and melons, peppers and okra, lots of greens, and winter squashes! Try something new this week – a new variety of winter squash, or an Asian Green, and take the time to roast some peppers to freeze for winter!

The watermelons are small this week, but are really sweet, so you may want more than one!

Flowers are back – it’s a fresh crop of zinnias which will cheer up any table. So treat yourself this week and enjoy all the good things we farmers, meat producers, and small business owners have to offer!

You have until Tuesday night to place your order!

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

John and Tally

Recipes

Market News

Hello!

We’ve got lots of great produce for you, still! Good greens and peppers, beans and okra! This is really a delicious time of year, when Fall crops start coming in and overlap with the late summer crops. There is a really nice diversity and abundance!

And don’t forget your meats! Our meat farmers are the best Nashville has to offer and we are proud to work with them! They raise their animals in a conscientious and humane way, and the care and expertise is apparent in the quality of their product. Don’t settle for less!! We also have the best selection of cheese and Dozen Bakery’s fresh bread can not be beat!

You have until Tuesday night to place your order!
Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes