Fresh Harvest, LLC

Market News

Hello!

The Mystery T-shirt – It’s usually not very exciting going through the two tubs that are filled with returned Fresh Harvest bags, egg cartons, etc. A couple of weeks ago while organizing the returned items, I found a new t-shirt still in it’s plastic bag with the logo: Know Your Farmer. Seemed like an appropriate message for my line of work. One option is that I have a secret admirer who wanted to give me a gift, but was too shy to tell me. The more likely option is that someone mistakenly put it in the FH tub. Not knowing how to locate the depositor of the t-shirt, I wore it at pick up last Wednesday thinking maybe someone would say: “What are you doing wearing my t-shirt?” No one laid claim to the shirt. If you mistakenly gave it to me, I will gladly return it to you. Only worn once, but washed.

Some items are easy to count in order to have a good guess as to the quantity to list at the Market. Others are quite challenging. We have two of those items this week, cherry tomatoes and okra. I’m guessing 20 on each of those, but think that I’m underestimating the count. I’ll be updating the amount available as we begin to harvest the okra and cherry tomatoes. As usual, just let me know if an item is sold out and I’ll add you to the list.

4th of July is coming, time to grill! Lots of great items like hamburger patties/ground beef or steaks. Wedge Oak processed chickens last week. They have whole chickens and halves, also Cornish Hens andPoussin/Spring Chicken.

Plenty of blueberries are still available, lots of slicing tomatoes. Bloomy Rind is back with cheeses. Green Peppers and Green Tomatoes have been added to the Market.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

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

Weeknight Roast Chicken

1 tablespoon kosher salt
½ teaspoon pepper
1(3 1/2- to 4-pound) whole chicken, giblets discarded
1 tablespoon olive oil
1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.

Market News

Hello!

We have over 30 pints of blueberries still available.

There’s still plenty of veggies, cornish hens, chicken breasts and ground beef.

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

Lemon Blueberry Muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.

Market News

Hello!

Blue Honey Farm has listed 100 pints of blueberries. It might be a good time to freeze you some berries. Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them. This week’s Recipe of Lemon Blueberry Muffins sounds yummy.

I’ve heard that there is a food delivery service (Instacart?) that delivers groceries from Costco, Kroger. etc. to one’s home. If anyone has an interest in having their Fresh Harvest order delivered, let me know and I will try to figure out how to make it work.

The first of the tomatoes have arrived from the Hershbergers. They are a mix of heirlooms for $4 a pound.

Some lovely options in Fresh Cut Flowers this week.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

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

Lemon Blueberry Muffins

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.

Market News

Hello!

There are 16 quarts of blueberries added to the Market. We could have more if Blue Honey Farm has time to pick them.

This is the first time that we’ve offered Leeks in many years. They are not the easiest veggie to grow, but Bountiful Blessings has some large ones 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.
*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

Pan-Steamed Kale with Raisins and Almonds
1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1 1/4 lbs. kale, stemmed and cut into 2-inch pieces (14 cups)
1/4 cup golden raisins
1/4 teaspoon garam masala
1 teaspoon lemon juice, plus extra for seasoning
2 tablespoons slivered almonds, toasted

Vegetable broth can be substituted for the chicken broth and regular raisins can be substituted for the golden raisins, if desired.

1. Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garam masala mixture to empty side, and cook until fragrant, about 30 seconds. Stir garam masala mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Sprinkle with almonds and serve.

Market News

Hello!

50 quarts of blueberries have burst upon the scene from Blue Honey Farm. There’s a fair chance of more becoming available, so if they have sold out, let me know and I’ll put you on the list. Normally blueberries are available from us for 5-7 weeks. Blackberries are delayed, but should be coming soon.

We have plenty of green beans, zephyr squash and potatoes this week. Bear Creek has hamburger patties and 35 Day Dry Aged Filet of Sirloin. Spring Chicken (Poussin) is an option from Wedge Oak Farms. Burrata and other cheeses are available from the Bloomy Rind.

The Peach Truck has the first of the freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

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

Pan-Steamed Kale with Raisins and Almonds

1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1 1/4 lbs. kale, stemmed and cut into 2-inch pieces (14 cups)
1/4 cup golden raisins
1/4 teaspoon garam masala
1 teaspoon lemon juice, plus extra for seasoning
2 tablespoons slivered almonds, toasted

Vegetable broth can be substituted for the chicken broth and regular raisins can be substituted for the golden raisins, if desired.

1. Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garam masala mixture to empty side, and cook until fragrant, about 30 seconds. Stir garam masala mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Sprinkle with almonds and serve.

Market News

Hello!
I think that my favorite crop to harvest is potatoes, but only if it’s a good year. You never know what’s under the ground. We dug up about 80 lbs. of Red Gold potatoes today and it was close to perfect. There were lots of potatoes and the ground was ideal for digging. They are now listed on the Market page.

I neglected to update the quantity of Fresh Harvest eggs yesterday. There are now plenty 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.
*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

Grilled Merlot Steak with Sage Butter
4 tablespoons salted butter, room temperature
2 tablespoons minced sage leaves
1 merlot steak (about 1 1/2 pounds)
sea salt
fresh ground pepper
Ahead of time, mix sage into soft butter. Press into a mold or small, straight glass jar and set in fridge to chill.
Set steak on counter and to come to room temperature.
Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat.
Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface. Set steak over hot coals, grill 2 – 3 minutes, flip, and grill 2 – 3 minutes longer. More steak over indirect heat until internal temperature reaches 130 degrees F for rare or 140 degrees F for medium-rare (steaks pictured are medium-rare). Rest 5 minutes.
With a very sharp chef’s knife, slice steaks into thin (1/4-inch thick) slices, dot with butter, and serve immediately.

Market News

Hello!

On the FH Market page, I have condensed the number of Categories. Hopefully, this will make it easier and not harder for you to navigate the Market and find the items that you want. There are subcategories under some of the major Categories like Veggies and the meats that can lead you to where you want to go. I wasn’t sure where to put the compost that is offered by Henosis, but I put it in with the Veggies since compost helps the veggies grow.

Rocky Glade Farms and the Vaughn Brothers are taking a much needed few weeks off. Maybe I can take August off, but I say that every year. It hasn’t happened yet. Blue Honey Farm thinks that they’ll have blueberries and blackberries next week. We’ll see. Bear Creek Farms has Merlot steaks offered this week. The Recipe is Grilled Merlot Steak with Sage Butter. There are lots of Bouquets and straight bunches of Sunflowers and Forget Me Nots.
Herbs are in abundance this time of year.

Growing Together has listed some red potatoes. I will be digging some of my potatoes tomorrow, so I hope to list them once we discover exactly what we have dug.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

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

Grilled Merlot Steak with Sage Butter
4 tablespoons salted butter, room temperature
2 tablespoons minced sage leaves
1 merlot steak (about 1 1/2 pounds)
sea salt
fresh ground pepper

Ahead of time, mix sage into soft butter. Press into a mold or small, straight glass jar and set in fridge to chill.
Set steak on counter and to come to room temperature.
Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat.
Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface. Set steak over hot coals, grill 2 – 3 minutes, flip, and grill 2 – 3 minutes longer. More steak over indirect heat until internal temperature reaches 130 degrees F for rare or 140 degrees F for medium-rare (steaks pictured are medium-rare). Rest 5 minutes.
With a very sharp chef’s knife, slice steaks into thin (1/4-inch thick) slices, dot with butter, and serve immediately.

Market News

Hello!

Pig and Leaf Farm has added two choices of microgreens: Fiery Asian Mix and Hippie Salad Mix. Lots of great veggies 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.
*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

Sauteed Mushrooms with Mustard and Parsley
1 ¼ pounds mushrooms
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
¼ teaspoon table salt
¼ teaspoon pepper
1 ½ tablespoons cider vinegar
1 tablespoon Dijon mustard
½ cup chicken broth
2 tablespoons chopped fresh parsley

1. Cook mushrooms and water in 12-inch non-stick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium. 2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add vinegar and mustard and stir mixture into mushrooms. Cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.

Market News

Hello!

When speaking to my fellow farmers, I try to avoid talking about the weather, but what else is there to talk about? Sure could use some rain or sure is hot, always generates very fascinating conversation. The good news is that most farmers have irrigation and we can withstand the semi-drought that we’re currently experiencing. Freshly harvested potatoes are so much better than what you can get at the grocery. Rocky Glade Farms has two offerings of potatoes this week. It seems to have been the perfect weather this spring for potatoes.

Other new veggie items include purple and green kohlrabi, daikon radishes and fresh basil. There are plenty of cucumbers.

Bountiful Blessings Farm has some beautiful bouquets and straight runs of Sunflowers and Forget Me Nots.

Henosis has listed Golden Oyster Mushrooms which coincides with this week’s Recipe.

Bear Creek Farms has Shish Kabobs, 35 day dry aged filet of sirloin, Hot Dogs and Merlot Steaks all at a reasonable price.

Wedge Oak Farms has a great selection of sausages including: Artisan Bacon Cheddar Chives Links which sounds delicious.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

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 Mushrooms with Mustard and Parsley

1 ¼ pounds mushrooms
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
¼ teaspoon table salt
¼ teaspoon pepper
1 ½ tablespoons cider vinegar
1 tablespoon Dijon mustard
½ cup chicken broth
2 tablespoons chopped fresh parsley

1. Cook mushrooms and water in 12-inch non-stick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium. 2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add vinegar and mustard and stir mixture into mushrooms. Cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.

Market News

Hello!
I hope that everyone was work free today. Being near water would have been an added bonus.

There are lots of good 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.
*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

Ruth’s Pashtida
Susie made a great batch of pashtida this morning. This is the very best thing to eat right away and also the best to have in the fridge when you are starving and need something substantial! She makes it differently every time and it’s always good. The basics: eggs, cheese, veggies and a 9×13 pan. This morning, Susie cooked an onion, a red pepper, and a huge bunch of kale (stems removed). She squeezed out any excess moisture from the greens after sautéing. She added some Italian seasoning and salt and pepper. After cooking the veggies, she pulsed them a few times in the food processor. She added the veggies to 12-14 eggs (beaten) and a handful or two of sharp cheddar cheese and then put all that in the baking dish and baked at 350 for about 40 minutes until firm. So good! You can use any kind of veggies and any kind of cheese or a mix of cheeses (cottage, feta, provolone!). Susie says to make sure to credit her friend Ramit’s mom, Ruth, who first showed her how to make it.