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: email@example.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.
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.