Fresh Harvest, LLC

Market News

Hello!

Welcome to the month of June! This is the time of year we really see a transition of crops, as the cool loving greens and spring veggies give way to the heat loving fruits of summer. We still have plenty of overlap for you and lots of great selection of yummy veggies. The first of summer is here with the squashes and cucumbers!

John will be out of town this week , so there will be no pickups at his farm in Thompson Station.

We have honey this week – the first honey of the season from our dear friends at Tru Bee honey who are from Arrington, Tn. This is pure, raw honey and we are proud to have them in our Market!

We love all of our vendors – we like to think we offer the best of what Nashville has to offer! We have a wonderfully curated selection of local meats, eggs and of course cheese and baked goods.

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

John and Tally

Recipes

Arugula, Radicchio, and Fennel Salad
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna
Watson Carl.

SERVES 4-6
Ingredients
4 cups packed baby arugula
1 small fennel bulb, cored and thinly sliced
1 small head radicchio, halved, cored, and thinly sliced
1/4cup fresh lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup shaved parmesan
3/4cup toasted walnuts

Instructions
Combine arugula, fennel, and radicchio in a bowl; set aside. Whisk together lemon juice, oil,
salt, and pepper; toss with salad. Sprinkle with parmesan cheese and walnuts to serve.

Market News

Hello!

We hope everyone had a great Memorial Day!

There are lots of good veggies still to be had on the Market – lettuces and greens and lots of different veggies and herbs for you to
Enjoy!

And don’t forget our other wonderful vendors- good bread, delicious cheese, healthy eggs, and the best in local meats!

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Market News

Hello!

There is such a great selection of vegetables this week! The great growing season is upon us and we are bountiful this week with a great variety of veggies. There is tons of great stuff for the grill as well as salad fixings and delicious greens. Try something new like some delicious snow peas or Fennel! And if you haven’t had farm fresh celery you are in for a treat!!

John’s strawberries have been a little late in getting here, but are big, sweet and delicious. Last week we pieced together berries from 3 different farms, but this week these beautiful berries are all organically grown at John’s farm.

Just in time – Dozen Bakery has listed their scrumptious Brown Sugar Shortcakes – perfect for strawberry shortcake and lots of other things as well!

It is always hard to guess quantity on items like berries – we usually don’t know for sure until we pick them! If they are sold out and you would like to order some, please leave us a note in the comments section of your order and we will try to get you some!

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

John and Tally

Recipes

Arugula, Radicchio, and Fennel Salad
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna
Watson Carl.

SERVES 4-6
Ingredients
4 cups packed baby arugula
1 small fennel bulb, cored and thinly sliced
1 small head radicchio, halved, cored, and thinly sliced
1/4cup fresh lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup shaved parmesan
3/4cup toasted walnuts

Instructions
Combine arugula, fennel, and radicchio in a bowl; set aside. Whisk together lemon juice, oil,
salt, and pepper; toss with salad. Sprinkle with parmesan cheese and walnuts to serve.

Market News

Hello!

It is full steam ahead on produce this week! Those strawberries are finally coming in as well! There is such a great selection of vegetables this week it is a feast for the senses.

John’s strawberries have been a little late in getting here, but are big, sweet and delicious. Last week we pieced together berries from 3 different farms, but this week these beautiful berries are all organically grown at John’s farm.

Just in time – Dozen Bakery has listed their scrumptious Brown Sugar Shortcakes – perfect for strawberry shortcake and lots of other things as well!

It is always hard to guess quantity on items like berries – we usually don’t know for sure until we pick them! If they are sold out and you would like to order some, please leave us a note in the comments section of your order and we will try to get you some!

There are a few varieties of herb plants left for your garden, as well as the seasons first cut flower bunches!

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

John and Tally

Recipes

Market News

Hello!

There are good veggies to be had still on the Market – lots of great lettuces and, greens, and other salad fixins.

And don’t forget our other wonderful vendors- good bread, delicious cheese, healthy eggs, and the best in local meats!

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Market News

Hello!

Well we have dived head first into summer! The long suffering spring crops are again going through some stressful temperatures. We are irrigating like crazy to keep the roots cool in hopes of preventing the lettuces to all get bitter and bolt!

We have the great treat of fresh shiitake mushrooms! Also strawberries are picking up steam and we should have some at delivery available on a first come, first serve basis!

We got news from The Peach Truck that their first delivery of peaches will be this Wednesday! These are non-organic peaches from Georgia, and we do not sell them directly through Fresh harvest as we only sell local and organic produce. However they are set up near us for the summer ahead, and will be open from 4:30 – 6:30, or until the peaches run out.

The Bloomy Rind is back with us this week – it’s always fun to try Kathleen’s carefully curated selection of artisan cheese!

This is the last week for buying herb plants! There are still lots of beautiful basil, thyme, rosemary and oregano plants for your garden.

You have until Tuesday night to place your order.

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

John and Tally

Recipes

Sweet Braised Whole Spring Onions

This turns these onions from a garnish to a delicious side dish!
Serves: 4

2 1/2 tablespoons unsalted butter, at room temperature
1 pound scallions/spring onions (about 5 bunches, or 3 dozen)
1/2 cup water
1 1/2 teaspoons coarsely chopped fresh tarragon (do not substitute dried) or 1 tablespoon chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
1/2 lemon
Heat the oven to 350 degrees. Using about 1 1/2 teaspoons of butter, generously butter a 9-by-13-inch baking dish. Trim the root ends and 1 1/2 inches off the green tops of the scallions. Arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. Place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the center of the dish and a single layer of bulbs and each end of the dish. Pour the water into the dish. Cut the remaining butter into slivers and dot it over the top of the scallions. Season with the tarragon or parsley, salt, and pepper.

Cover the dish tightly with foil, and slide onto the middle rack in the oven. Braise undisturbed until fragrant and tender, 35 to 40 minutes. Remove the foil from the dish, and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste, and serve hot or warm.

Market News

Hello!

It’s salad time of the year – lots of great lettuces and other salad fixins still on the Market. If you haven’t ordered yet, you have until Tuesday evening.

There are plenty of lovely plants for your garden – it is that time of year! The basil and herb plants are just beautiful, and are ready to be planted!

You have until Tuesday night to place your order.

Thanks for all your support!
We really look forward to seeing you!

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

John and Tally

Recipes

Market News

Hello!

It’s lettuce week, ya’ll! We’ve got yummy varieties for you this week, so enjoy the warming weather and eat salad! Even a delicious iceberg type – the real deal and so much better than you can get in a grocery store!

We also have lots of herb plants left – beautiful basil plants, which you can never have enough of, and some new dill, cilantro and rosemary!

The Bloomy Rind is off this week. Meanwhile, please support our other vendors! We are thankful to have them around!

This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

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

John and Tally

Recipes

Sweet Potato and Avocado Green Salad

A simple and satisfying salad that uses up our delicious produce!

SWEET POTATO
1 large or 2 small organic sweet potatoes (~200 g), skin on, halved then sliced into 1/4-inch rounds
1 Tbsp (15 ml) avocado or coconut oil (or water)
Pinch sea salt

DRESSING
1/4 cup (60 g) tahini (sesame seed paste)
2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) maple syrup (omit if you prefer a less sweet dressing)
Pinch sea salt
Water to thin (4-6 Tbsp)

SALAD
5 cups greens of choice
1 ripe avocado, cubed
optional: 2 Tbsp hemp seeds

Instructions
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

Market News

Hello!

There are a few vegetables left on the market for you!

There are plenty of lovely plants for your garden – it is that time of year! The basil and herb plants are just beautiful, and we have a really great variety of peppers!

You have until Tuesday night to place your order.

Thanks for all your support!
We really look forward to seeing you!

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

John and Tally

Recipes

Market News

Hello!

Looks like Spring may finally be here. We hope for no more frosty nights or extended rainy days.

With all this cold and wet, the field crops are behind this year. The past few winters have been so mild we have become spoiled with early veggies – but not this year! Pickings are slim! But, the veggies are trickling in – especially the greens and lettuces, so we are able to offer you a nice selection this week.

Produce will kick in soon enough as the weather warms and settles. We appreciate your patience!

We have a wonderful selection of pepper plants this week, as well as a beautiful selection of herbs and basil plants!

The pepper plants are all organically grown with lots of TLC by our friend Tana Comer at Eaton Creek Organics. These are no big box store plant starts – these are high quality, thriving plants that are sure to bring you much delicious eating this summer!

This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

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

John and Tally

Recipes