Fresh Harvest, LLC

Market News

Hello!

Happy Earth Day! We appreciate all you do to make our food system more sustainable. In buying local organic food, you are doing good not only for your body, but for the planet as well. It is a small step, but it means a lot to us small farmers and business owners.

Our vegetable offerings are very low due to
A colder winter and the wet and cold spring. We hope the temperatures continue to rise and encourage the veggies to grow faster! So get what veggies you can, and stock up on the meat and eggs offered – along with some Dozen Bakery bread you have many delicious meals!

We have a wonderful selection of herb and vegetable plants, as surely you are all as anxious for spring to get started as we are! We have a great variety of heirloom tomato plants this year, 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!

What better way to celebrate the Earth than buying some plants and getting your hands in the dirt! If you have any questions about something in particular please let us know!

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

Roasted Kohlrabi

Kohlrabi is great raw in a salad, but it’s also really satisfying cooked in this hearty way!

Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced

salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
Preheat an oven to 450 degrees F
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Market News

Hello!

We are on this week – Back to the regular schedule and we hope you join us!

There are lots of sweet potatoes left on the market, as well as a great selection of meats, eggs, and other products from our amazing vendors.

It may not seem like it tonight, but planting time is approaching so if you are ready for you tomato and herb plants, we have our first round of those available as well!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thank you and we will see you soon!
John and Tally

Recipes

Market News

Hello!

Well, it took us a while but we are back!! This transition into spring has been a doozy, and was a big setback to most of our planned spring crops. The months of March and April are challenging to keep productive anyway, but with the especially cold winter and wet and chilly follow up weather, crops were hard to get started and even harder to get to want to grow!

That being said, we are still rather low on produce, so there is not much offered in that category. We hope by even next week to have more available for you! Don’t lose hope – the good stuff is truly right around the corner!

Meanwhile, we did want to start offering you the wonderful selection of herb and vegetable plants, as surely you are all as anxious for spring to get started as we are! We have a great variety of heirloom tomato plants this year -10 kinds to be exact! 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!

In the coming weeks we will continue to have plants for you – eggplant and peppers, and different varieties of basil. If you have any questions about something in particular please let us know!

Please enjoy the offerings from our other vendors! Bear Creek Farm and Wedge Oak Farm have a great selection up with lots of new items and specials! The Bloomy Rind has a wonderful curated variety of artisinal cheeses.
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 Kale Sheet Pan Salad with Lemon Balsamic Vinegarette

A delicious and easy dinner to throw together!

2medium sweet potatoes, about 1 1/2 pounds
Kosher salt and freshly ground black pepper, to taste
116-oz. can of chickpeas, rinsed and drained
1/2 red onion, cut into 1/4-inch thick slices
1/3 cup sliced almonds
1/2 bunch of kale, stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
1/4 cup crumbled aged cheddar
1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices

For lemon-balsamic vinaigrette:

2tablespoons balsamic vinegar
1tablespoon lemon juice from 1 large lemon (reserving extra juice)
1teaspoon dijon mustard
6tablespoons extra-virgin olive oil
Pinch of sugar (optional)

Heat oven to 425° F. Place a parchment-lined sheet pan in the oven while it heats. To make the vinaigrette, whisk together all of the vinaigrette ingredients. Adjust seasoning and acidity with more salt and lemon juice to taste; add a pinch of sugar, if needed, to round out the flavors. Cut sweet potato in half crosswise, then in half again lengthwise. Cut into thin wedges (about 1/4-inch thick). In a large bowl, toss sweet potatoes wedges with salt and 2 tablespoons vinaigrette. In a separate bowl, toss chickpeas and red onion with a pinch of salt and 1 tablespoon vinaigrette. When oven is ready, remove sheet pan and distribute the sweet potatoes in a single, even layer (careful, it’ll be hot!); you want them to have contact with the sheet pan for better browning. Add the chickpeas and onions to the sheet pan, nestling them amongst the sweet potatoes (it’s fine if some them are layered on top of the sweet potatoes). Roast for about 25 to 30 minutes, or until the sweet potatoes are just tender. Add the almonds, and continue roasting for another 5 to 7 minutes, or until the almonds are lightly toasted. Don’t worry if the tips of the red onions get a little charred; they’re delicious that way. Meanwhile, rinse out the large bowl that held the sweet potatoes; add the kale. Using your hands, toss the kale with 1 to 2 tablespoons vinaigrette (or as much as needed to lightly, evenly dress the kale), salt, and pepper. Let the sweet potatoes cool for about 5 to 10 minutes, then toss in the kale, aged cheddar, and apple. Toss with extra vinaigrette if needed, and adjust seasoning and acidity, to taste. Save any remaining vinaigrette to refresh leftover salad.

Market News

Hello!

Happy Easter! We hope everyone enjoyed a peaceful day with friends or family, and the little bit of sun!

We are still on hold and will not be delivering this week.

We are looking forward to strawberries coming in, and they should be ready towards the end of April! We will also by then have a nice selection of spring veggies for you.

We will have herb plants for sale for your garden – basil of different varieties, thyme, oregano, and more! Also tomato plants!

We know it is disappointing to have to visit the vegetable aisle of a grocery store, but please know we will be back soon!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thanks you and we will see you soon!
John and Tally

Recipes

Market News

Hello!

We are celebrating the first day of Spring today by sending you a short letter just updating you on our delivery schedule!

Sorry to be so quiet on our end, but this extra wet spring weather has had us on our toes. Vegetables have been a bit low as we transition form one season to another. For those two reasons, we will be taking the rest of March off.

We hope to be back at deliveries with a regular schedule in April.

We know it is disappointing to have to visit the vegetable aisle of a grocery store, but please know we will be back soon!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thanks you and we will see you soon!
John and Tally

Recipes

Market News

Hello!

Happy Spring! It has sure been nice getting some time with the sun after the extr-ordinary amount of rain! The fields are still quite saturated and getting the early crops in the ground will be a bit delayed this spring for sure!

We are taking this week, March 4th, off of deliveries. Turns out there is quite a bit of catch up to do and vehicles to repair, and we are hoping some time off now will allow us to enter into the coming spring (and strawberry!) season with all our ducks in a row!

We apologize for any disappointment and inconvenience! We will miss seeing your smiling faces, and so appreciate all your patience and support!

Thanks you and we will see you soon!
John and Tally

Recipes

Market News

Hello!

Don’t forget to order! Last order for two weeks!

There is still lots of good stuff on the market page,including more spinach, so head on over!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

Market News

Hello!

We are so excited to see you this week and get you your fresh vegetables and other great local food items!

This time of year we know you understand variety is at it’s lowest. BUT we have a great quantity of these selected items, so you can really order away and stock up on so much green goodness!

Our vegetables are picked to order and super fresh, so of course they last a long while in the fridge. You should find you can order enough to get you almost through the two weeks until the next pick up.

There is a great selection of meats avaialable from Bear Creek and Wedge Oak Farm, as well as eggs and our favorite cheese source, The Bloomy Rind. Dozen Bakery bread freezes quite well if you want an extra loaf.

Our next delivery date after this Wednesday will be Wednesday, February 21st

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

*Acorn Squash and Spinach Salad *

2 medium acorn squashes
5 tablespoons olive oil, divided
1/2 teaspoon Chipotle Chile Pepper
2 handfuls baby spinach
1/4 cup crumbled blue cheese
1/4 cup chopped pecans
2 tablespoons balsamic vinegar
1 teaspoon honey
salt and black pepper to taste

Preheat oven to 425 degrees F.
Cut the unpeeled squash in half from top to bottom. Turn the squash on its flat side and cut 1/2-inch slices and place them on a baking sheet. Using a spoon, remove any of the seeds from the cut squash.
Drizzle the sections with 2 tablespoons of olive oil and dust with the Chipotle Chile Pepper. Season with salt and pepper and transfer to the oven and roast the squash for 15 minutes. After 15 minutes, check to see if the squash of tender, if not, roast for another 5-10 minutes until tender and then remove.
In a large salad bowl, toss together the spinach, blue cheese, pecans and roasted squash.
Whisk together the remaining olive oil, balsamic vinegar and honey. Season the dressing with salt and pepper and then drizzle over the salad. Toss to combine and serve immediately..

Market News

Hello!

Any body else starting to hope for an early spring? It’s the time of year when the pickings feel slim, and we look forward to all the abundant crops of warmer weather!

The vegetable offerings are slim this week. We go into winter hoping for a long sustained harvest but it doesn’t always work out that way! We hope some new crops will be coming in in a few weeks if the weather cooperates.

Stock up on your essentials of meat, eggs, baked goods and cheese! There’s some great specials from Bear Creek Farm-
*Special buy 4 lbs ground beef get one on the house.
4 week dry aged filet of sirloin
35 day dry aged filet of sirloin. *

If you haven’t tried any yet, we have a limited supply still available of our specially fermented Malt Vinegar – made from local beer and great on roasted potatoes, sprinkled over hearty greens, or in a marinade for meats!

The cold weather slows down plant growth quite a bit, however, so for that reason* we are switching to an EVERY OTHER WEEK schedule! * So that means stock up as you can on meat, eggs, and our storage vegetables! Even the greens are so fresh and well taken care of they have a very long fridge life. So make sure you order enough for 2 weeks!

Our next delivery date after this Wednesday will be Wednesday, February 21st

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

Easy Lemon-Ginger Spinach

Serves 4
2 tablespoons olive oil
1 heaping tablespoon grated peeled fresh ginger
1 1/2 pounds baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Add the spinach in 2 to 3 batches, along with the salt and pepper in the first batch. Use tongs to toss the leaves after each addition. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.
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Market News

Hello!

Some new items are on the Market!

For you Bone Broth lovers – Bear Creek Farm Bag O’ Bones and Wedge Oak Farm Chicken Fee

Malt Vinegar – Fermented, small batch vinegar home made by Younky’s Larder. The taste is malty, lemony, and slightly sweet. Of course great on fish and chips, but also roasted potatoes or in meat marinades.

Pea Shoots – delicate tendrils give a taste of spring to salads and as a garnish!

Please do remember to stock up! Next delivery will be February 7th!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes