Fresh Harvest, LLC

Market News

Hello!
Fresh Harvest has been selling the Hershberger family’s produce for 15 years. Mattie, Abraham and their 4 children are Amish and farm with horses using no machinery. Somehow they are always the first to have summer crops like squash, cucumbers and beans. They are offering small quantities of those items this week with larger quantities available soon. They beat me again! Two other items of interest from the Hershbergers are snow peas ($5 1/2 lb.) and small heads of Winter Density lettuce – $1.00 a head.

Lots of options on flowers – Bountiful Blessings Farm has some lovely bouquets, plus straight runs of Sunflowers and Forget Me Nots. If asked the color of FMNs, I would have failed the test. We continue to have a mix of peonies that are not only fragrant, but will last at least a week.

Pig and Leaf Farm has listed over 30 plants for sale consisting of tomato, pepper and herb plants. There are options where you can get a mix of different plants.

Since we have so much frigging kale, I’m going to do a rerun of last week’s Recipe or maybe I’m just being lazy. Disregard the making of pashtida this morning. That was last week.

Lots of mushrooms.

Rumor has it that blueberries and blackberries will be available in a couple of weeks.

Meats, eggs, granola, honey, and coffee are in abundance.

Deliveries every week until Thanksgiving Week.

A reminder that pick up will be under the trees unless there is bad weather.

If an item sells out, be sure to write in the Comment section what you would like if more becomes available.

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

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.

Market News

Hello!
There are plenty of great veggies, meats and other goodies 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.

Market News

Hello!

We have mucho choices of lettuce this week. In a month or less, it will be in short supply. If there was only a way to cook lettuce and freeze it. I’ll Google it and let you know!

With all the kale offered this week, it would be a great time to try this week’s Recipe: Ruth’s Pashtida.

There’s a new grower with Fresh Harvest this week, Growing Together/The Nashville Food Project. Growing Together supports farmers who arrived in the U.S. as refugees from Burma and Bhutan. Tally (co-founder of Fresh Harvest) is part of the team that teaches the refugees how to farm in Tennessee. This week, they have 5 items in Asian Vegetables plus dill and cilantro.

Delicious carrots(1 or 5 lbs.), golden and red beets are back from Bountiful Blessings. Abraham’s popular green onions have returned.

Bear Creek is running a special on Delmonico Chuck Eye Steaks at $5.49 for two steaks.

Dozen Bakery has their Brown Sugar Shortcakes listed. They go great with the peaches from the Peach Truck who’ll be right beside us. Scroll down a little further in Dozen’s listings for some of my favorite delights.

Bountiful Blessings has added some flowers. They have bouquets at $16 a bunch and Sunflowers for $9. We also have Peonies at $4 a stem.

Looks like the only strawberries available this week will be available at pick up. If there’s more than I expect, I’ll let you know.

There are still some basil and tomato plants offered.

Meats, eggs, granola, honey, and coffee are in abundance.

Deliveries every week until Thanksgiving Week.

A reminder that pick up will be under the trees unless there is bad weather.

If an item sells out, be sure to write in the Comment section what you would like if more becomes available.

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

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.

Market News

Hello!
We’ve added a few new items to the Market. The group that Tally is working with, Growing Together has listed some large Bok Choi.

Bountiful Blessings has added carrots and large leaf spinach.

I neglected to mention that there are plenty of tomato and basil plants. This will probably be the last week for my plants.

There are still plenty of beautiful peonies 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.
• 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 Chorizo

1. Cook chorizo and oil in Dutch oven over medium-high heat, stirring frequently, until starting to brown, about 3 minutes. Off heat, using slotted spoon, transfer chorizo to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Stir reserved chorizo into kale and let warm through, about 1 minute. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Serve.

3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
1 teaspoon red wine vinegar, plus extra for seasoning

Market News

Hello!

I hope that everyone has had an enjoyable Mother’s Day. I am sending this email out early tonight. My youngest two daughters and I gave Susie tickets to see Michelle Obama tonight at the Ryman. Hold on there, that’s not true. Actually, Susie stayed on the phone with Ticketmaster for an hour back in December, jumping through hoops to get herself a Mother’s Day present of 4 tickets for tonight. We’re attending the event with her, so that counts as kind of a gift, doesn’t it?

It’s time for a special on Fresh Harvest eggs. We’re reducing the price down to $3 a dozen this week. There are lots of greens available with many options for lettuce. Since there is an abundance of kale and plenty of chorizo, of course the recipe is Pan-Steamed Kale with Chorizo.

The Peach Truck will be at the Fresh Harvest pickup this week and will be with us every Wednesday until late summer. If you receive your order at my farm or Westhaven, I’ll be glad to pick up a bag/box of peaches for you. Typically, it takes a few days for the peaches to ripen. Dozen Bakery has a limited amount of shortcakes listed.

There will be some strawberries available at pick up. If a significant amount shows up, I’ll let you know.

Pig and Leaf Farm is a new grower with Fresh Harvest this year. They produce a variety of products in Summertown. They have listed an option for a Flower Subscription for 6 weeks starting in late May. You can check out their farm at: www.pigandleaf.com

Meats, eggs, mushrooms, granola, honey, and coffee are in abundance.

Deliveries every week until Thanksgiving Week.

A reminder that pick up will be under the trees unless there is bad weather.

If an item sells out, be sure to write in the Comment section what you would like if more becomes available.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

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 Chorizo

1. Cook chorizo and oil in Dutch oven over medium-high heat, stirring frequently, until starting to brown, about 3 minutes. Off heat, using slotted spoon, transfer chorizo to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Stir reserved chorizo into kale and let warm through, about 1 minute. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Serve.

3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
1 teaspoon red wine vinegar, plus extra for seasoning

Market News

Hello!
To make up for sending last night’s email out late, I’ll send this one out early. There are a large variety of plants available. I should have them for at least a couple of more weeks. There may be some new plant varieties on the list next week. I should know by noon tomorrow whether we will have extra strawberry quarts. To those that have requested them, if there are extra, I’ll let you know. Looks like there’s still plenty of almost everything left on the Market.

Today was a special day for me, 300 new Fresh Harvest bags were delivered. That means that I don’t have to remove staples from the previous week’s returned bags for maybe 4 weeks! This is the 9th year that we have ordered the bags, every year a different color. When you come to delivery and see all the bags in the same color this week, you may need sunglasses. Some fans of a certain SEC team will be thrilled, fans of other teams not so much.

There are still plenty of beautiful peonies available.

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.

We’re on an every week basis now.

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.
•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

Something really good next week.

Market News

Hello!
Phew! I’m sorry for the delay in getting the Market open tonight. There are quite a few tomato, basil & pepper plants available this week and it took forever to list them. On the heirloom and hybrid tomato plants, please indicate the variety that you wish in the Comment section.

Lots of lettuce options to choose from. With strawberries, I still prefer to underestimate the number of quarts available. There are 50 listed and I will have a better idea on Tuesday. I will update you at that time, if need be.

Peonies are a nice choice for Mother’s Day and are available under Fresh Flowers.

Pig and Leaf Farm is a new grower with Fresh Harvest this year. They produce a variety of products in Summertown. They have listed an option for a Flower Subscription for 6 weeks starting in late May. You can check out their farm at: www.pigandleaf.com Here’s the description that is listed under Fresh Cut Flowers:
“A 6 week subscription of flowers freshly picked and arranged for you in a beautiful hand wrapped bouquet. Each week will be different and consist of premium, seasonal and sustainably grown flowers. These bouquets have a vibrancy and freshness never found in grocery chains. They make the perfect gift. Why give one bouquet when you can give a season of blooms? We can include a gift card if you are giving it to someone. Just let us know.”

A more coherent email will be forthcoming tomorrow.

Meats, eggs, mushrooms, granola, honey, and coffee are in abundance.

Deliveries every week until Thanksgiving Week.

A reminder that pick up will be under the trees unless there is bad weather.

If an item sells out, be sure to write in the Comment section what you would like if more becomes available.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

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

Coming Soon!

Market News

Hello!
After Rocky Glade Farm replenished the strawberry supply today, we are down to only 5 quarts. Whoops, we’re down to 4. I really expect mine to kick in soon, but it’s totally unclear how many I will have for Wednesday. I haven’t looked today. I want to be pleasantly surprised. It doesn’t hurt to put in a request for extra berries.

There are still plenty of beautiful peonies available.

Lots of good veggies left including spinach, lettuce, radishes and carrots.

We’re on an every week basis now.

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.
• 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

Tender Greens with Asian Flavors
2 teaspoons rice vinegar
1 ½ tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
2 pounds fresh spinach, beet greens, or Swiss chard, cleaned and stemmed per instructions below, (do not dry)
2 teaspoons sesame seeds, toasted
Mix first 4 ingredients together in small bowl; set aside. Heat vegetable oil with garlic and red pepper flakes in large sauté pan or Dutch oven. When garlic starts to turn golden, add wet greens. Cover andcook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover and cook over high heat until liquid evaporates, 2 to 3 minutes longer. Add vinegar mixture and cook until liquid evaporates, about 1 minute. Garnish with toasted sesame seeds and serve.

Market News

Hello!
Ready, Set, Go! You have a very short window to order some strawberries. Rocky Glade has listed 40 quarts. We will probably be adding more before Wednesday or have more at pick up.

All of a sudden we are loaded with veggies in large quantities. There is plenty of spinach, carrots, lettuce, kale, Asian Greens and much more. An interesting item is Tokyo Bekana which is like a non-heading Chinese Cabbage. Mild, almost sweet like flavor. The long leaves and stems are great in stir fries, mixed in with a fresh salad or eaten on a sandwich like lettuce.

And, Flowers! Evelyn Raines a long time Fresh Harvest customer is offering some beautiful, fragrant peonies for sale. There are 3 varieties Soft Pink, White and Raspberry. If kept away from the sunlight and heat, they will last a week. They are $5 a stem. Hopefully, there will be some available next week also as Mother’s Day is approaching.

Henosis has created a new Category – Mushroom Products (Grow-kits, tinctures, and logs). If you’ve wanted to grow your own mushrooms, here’s your opportunity. If you have questions about the products, you can contact David Wells at: david@henosismushrooms.com

Meats, eggs, mushrooms, granola, honey, and coffee are in abundance.

It looks like we’ll be delivering every week now.

A reminder that pick up will be under the trees unless there is bad weather.

If an item sells out, be sure to write in the Comment section what you would like if more becomes available.

The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar

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

Tender Greens with Asian Flavors
2 teaspoons rice vinegar
1 ½ tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
2 pounds fresh spinach, beet greens, or Swiss chard, cleaned and stemmed per instructions below, (do not dry)
2 teaspoons sesame seeds, toasted

Mix first 4 ingredients together in small bowl; set aside. Heat vegetable oil with garlic and red pepper flakes in large sauté pan or Dutch oven. When garlic starts to turn golden, add wet greens. Cover andcook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover and cook over high heat until liquid evaporates, 2 to 3 minutes longer. Add vinegar mixture and cook until liquid evaporates, about 1 minute. Garnish with toasted sesame seeds and serve.

Market News

Hello!
Since we are still short on veggies, we are taking this week off from deliveries. Starting with the May 1st delivery, we intend to go every week until my vacation, Thanksgiving week. I hesitate to speculate what we will have next Sunday. I don’t want to jinx it, but we should have some good stuff.

If you need to text me, my number is 615-838-0428.

John

Recipes