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April 2, 2016

Good morning!

It's really starting to feel like Spring here in the Northeast and we have to say it feels good!  We have decided to do a play on the good ole' saying "April Showers bring may Flowers" and showcase some of the less traditional flowers on the block.

Add excitement to any garden bed or container. All the   traditional bright colors of a nasturtium mix with the added      plus of marvelous swirled bi-colors.

Click here
to view our assortment of Nasturtiums!


Perennial with mild onion flavor and edible purple pom pom like flavors. Easy to grow and very popular.

Click  here to view our 2 varieties!

Morning Glory, Heavenly Blue

Spectacular blue flowers adorn this fast growing popular vine. Train on trellis or fence for a stunning display. Easy to grow.

Click here to view all of our Specialty Plant offerings!

Due to the rainy weather that we will all be expecting this month, here is a delicious stew recipe from Ellie Krieger to help keep you nice and cozy. And if you like it, you can make it in the fall with some ingredients that you 'organically harvested' from your own garden! 

1/4 pounds lean boneless chuck roast, trimmed and cut into 1/2-inch pieces
3/4 teaspoon salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
2 tablespoons olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
2 tablespoons flour
1 tablespoon sweet paprika
1 cup dry red wine
11/2 cups no-salt-added beef broth
1 sprig rosemary
2 medium Yukon Gold potatoes (8 ounces total) unpeeled, cut into 1/2-inch chunks
2 medium carrots, cut into 1/4-inch pieces
1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
Season the pieces of boneless chuck roast with 1/4 teaspoon each of the salt and pepper.
Heat the oil in a large, heavy pot, such as a Dutch oven, over medium-high heat. Once the oil shimmers, add the beef and cook for about 6 minutes, turning the pieces as needed so they're golden brown/lightly seared all over. Use tongs to transfer the meat to a plate.
Reduce the heat to medium; add the onion and stir to coat. Cook for about 5 minutes or until softened. Add the garlic, flour and paprika; cook, stirring, for about 30 seconds or until well incorporated. Add the wine and cook, stirring occasionally and using a wooden spoon to dislodge any browned bits from the bottom of the pot. The mixture should thicken in about a minute.
Add the broth and the rosemary, then return the browned meat to the pot. Once the liquid begins to bubble at the edges, reduce the heat to low; cover and cook for 45 minutes, stirring once or twice.
Stir in the potatoes, carrots, peppers and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper; cover and cook for 40 minutes, then add the green beans. Cover and cook for about 10 minutes more or until all the vegetables and the meat are fork-tender.
Taste, and add salt and/or pepper as needed. Discard the rosemary sprig before serving. Divide among wide, shallow bowls. Serve warm.
Serves 4
Nutrition | Per serving: Calories 380; Total Fat 14g (Saturated fat 5g); Carbohydrates 28g (Dietary Fiber 5g); Protein 28g; Cholesterol 85mg; Sodium 600mg
8 ounces green beans, trimmed and cut into 1-inch pieces

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  Have a great week!  

What better way to eat organic AND local than from your own backyard! 

Much gratitude,
Angela and Chris   

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Phone: 1-844-BE-ORGANIC 
Email: info@theorganicharvest.com
Website: theorganicharvest.com