Fresh Harvest, LLC

Market News

Hello!
Somebody forgot to list the Zephyr Yellow Squash on the Market on Sunday. They are up there now. There are plenty of great options still available.

The Market will remain open until Tuesday evening for you to place an order for this week.

Here is some information on how Fresh Harvest works.
*Orders can be placed without receiving the Sunday email. I try to open the Market between 7 and 8pm on Sunday. Sometimes I run a little late. Just go to the website: http://freshharvest.locallygrown.net/welcome to see if the Market is open.
*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.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• 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

Mashed Potato Acorn Squash
Mashed Potato Acorn is so named b/c you can cook and then cream the inside flesh and it resembles “mashed potatoes”. Great for those on low carb diets. You can of course also bake these and eat anyway you want to cook a traditional acorn squash, it has ghost white skin and off white flesh.

Market News

Hello!
We have lots of watermelons this week, fruitarians rejoice!. The Hershbergers have an heirloom variety called Rattlesnake which apparently gets to be a very large watermelon. We tried a $7 melon (Large) and it was very sweet with very few seeds. Abraham weighs his watermelons to determine the price for each one. This week he has 7 different sizes. Since I list all of Abe’s items on the Market page, it challenges me to come up with different names for the various sizes of melons. It starts out pretty easy with small, medium, etc., but with 3 sizes bigger than Jumbo, I had to search for synonyms. I settled on Colossal, Mammoth and Gargantuan. It was a tough call on what to call the biggest melon, but I went with Gargantuan. My melons on the other hand are small to very small Sugar Baby, smaller than a soccer ball. If you ever get an under or over ripe melon, please let me know and I’ll credit you.

Rocky Glade Farm (Jim & Julie Vaughn) is back this week with lots of peppers as well as broccoli, cabbage, kale and other delights. Rocky Glade has an interesting new item called Mashed Potato Acorn Squash (See their description in Recipes). The Vaughn’s sons Dylem and Caleb have listed eggs from their chickens.

Pig and Leaf Farm has some beautiful bouquets this week featuring dahlias. Last week, they had some lovely eucalyptus in the bouquets which brought back memories of my flower growing days. I don’t think that I could ever get the darn eucalyptus seeds to germinate. They also have lettuce mix in 5 ounce bags.

The Hershbergers have 80 lbs. of heirloom tomatoes this week. Think about when winter comes and there are no local tomatoes until summer.

I am setting up in a different location at Trinity. There’s a big tree diagonally across from where I’ve been setting up, near Sharondale. It’s flat and has more shade.

Lots of fine items from Wedge Oak and Bear Creek Farms.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are all 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

Mashed Potato Acorn Squash
Mashed Potato Acorn is so named b/c you can cook and then cream the inside flesh and it resembles “mashed potatoes”. Great for those on low carb diets. You can of course also bake these and eat anyway you want to cook a traditional acorn squash, it has ghost white skin and off white flesh.

Market News

Hello!
There are still great items left on the Market.

The Market will remain open until Tuesday evening for you to place an order for this week.

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.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• 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

Market News

Hello!
It’s so much nicer to pick okra when it’s 80 degrees versus when it feels like 100. I need to give a big thanks to long time customer Ed Schneider for the temperature drop. When he picked up his order last week, he said that he would hope for some rain for me. I told him that I have irrigation and to focus on the heat, that I wanted it to be in the low 80s. Low and behold it was 80 degrees today. Thanks, Ed.

Pig and Leaf Farm has seasonal bouquets and a large quantity of lettuce. There is quite the variety of veggies this week with lots of cherry tomatoes. Bloomy Rind has their amazing cheeses. We fruitarians continue to suffer, but maybe there’ll be some watermelons next week.

The potato harvest has been completed. With the help of Anson (assistant extraordinaire), we persevered and completed the task. Next up are the sweet potatoes. Lots of potatoes available including small baby potatoes that are ready to cook without cutting them. If you want larger potatoes to bake, just let me know.

I plan to set up in a different location at Trinity. There’s a big tree diagonally across from where I’ve been setting up, near Sharondale. It’s flat and has more shade.

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.

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.

Market News

Hello!
We’re at the end of the first planting of tomatoes and other veggies. The second planting should be producing shortly.

The Market will remain open until Tuesday evening for you to place an order for this week.

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.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• 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

Market News

Hello!
Is Thanksgiving week getting close? That’s my annual vacation time, but it seems so far away. Some family members think that it’s a good idea to take a summer vacation like normal people. They have slowly won me over, so maybe next year.

The potato harvest saga continues. There is a tendency among some farmers (not naming names) to get carried away with how many pounds of potatoes to plant each year. The potato seed catalog lists over 30 different varieties and they all sound fantastic. I only planted 5 different varieties this year, but ordered 50 lbs. per type, planting about 1500 feet of potatoes. It has been a productive year, but it does take time to harvest. The beauty of growing potatoes is that you don’t have to dig them up all at once. They continue to grow underground after the plant has died. As I recently complained to Anson: “When will we ever finish harvesting all of these potatoes? He responded: “You’re the one who ordered 250 lbs. of seed!” We’re about 2/3 done. The good news is that the Nashville Food Project can probably use the excess taters.

Bloomy Rind needs another week to get settled in their new location. They should have lots of goodies next week.

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

Market News

Hello!
Is Thanksgiving week getting close? That’s my annual vacation time, but it seems so far away. Some family members think that it’s a good idea to take a summer vacation like normal people. They have slowly won me over, so maybe next year.

The potato harvest saga continues. There is a tendency among some farmers (not naming names) to get carried away with how many pounds of potatoes to plant each year. The potato seed catalog lists over 30 different varieties and they all sound fantastic. I only planted 5 different varieties this year, but ordered 50 lbs. per type, planting about 1500 feet of potatoes. It has been a productive year, but it does take time to harvest. The beauty of growing potatoes is that you don’t have to dig them up all at once. They continue to grow underground after the plant has died. As I recently complained to Anson: “When will we ever finish harvesting all of these potatoes? He responded: “You’re the one who ordered 250 lbs. of seed!” We’re about 2/3 done. The good news is that the Nashville Food Project can probably use the excess taters.

Bloomy Rind needs another week to get settled in their new location. They should have lots of goodies next week.

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

Market News

Hello!
There is still a lot of good stuff available including cherry tomatoes and cucumbers.

The Market will remain open until Tuesday evening for you to place an order for this week.

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.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• 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

Market News

Hello!
RnR Farms and Pig and Leaf Farm have a lot of lettuce this week. It’s a good week to stock up. Local lettuce lasts for a couple of weeks.

The Hershbergers are beginning to get in a few watermelons and cantaloupes. As with all of Fresh Harvest products, we guarantee everything that we sell, particularly the melons since it’s hard to detect their ripeness. The cantaloupes and watermelons that I have had from Abraham have all been very good. Maybe it’s because I know the secret on how to pick ‘em! If you ever get a melon that’s under or over ripe, please let me know and I’ll credit your account.

I believe that this is the last week for the Peach Truck assuming that it wasn’t last week.

Bloomy Rind is in the process of moving, but they will be back next week.

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