theorganicharvest.com                                 info@theorganicharvest.com
March 25, 2016
Good morning!

    It's that time of year again and we are now accepting pre-orders !  We have been  busy preparing all of our Certified Organic herb, vegetable and fruit plants for this coming Spring season & we could not be more excited! 

Our Artichokes  have been poppin'!

Our Mint could go on for days!


    We have some wonderful new additions to this years production list, now topping our product count to almost        300 varieties!  So go on, get your garden gloves ready and      start thinking about what amazing plants you will be                  'organic harvesting' this season!

A few of our favorite early season new offerings:

A rainbow of sweet and crunchy roots sure to delight gardeners of all ages. Striking shades of white, yellow, orange and purple carrots. Quick, easy to grow and packed with antioxidants.


Eye catching bunch of round red, pink, purple and white radishes. Makes for an irresistible mixed bunch. Easy to grow.

Lettuce, Red Butter Romaine

Intensely red upright outer leaves surrounding a buttery yellow-green interior and a rosy heart. The full sized heads are like a nested treasure to unwrap. Sweet, buttery soft interiors and                  crisper exterior leaves. 

     To start the season off right we want to introduce a great vegetable recipe!  You will be able to make this deliciousness by harvesting 3 vegetables directly from your own garden - enjoy!  This recipe is from one of our new favorite Chefs, Nom Nom:

Ingredients (Serves 2):
  • 10 ounces of Kale roughly chopped (including stems)
  • 1 tablespoon of ghee or fat of choice
  • 1 medium Onion thinly sliced
  • 3 medium Carrots cut into ½" slices
  • 5 cloves of garlic, peeled and roughly chopped
  • ½ cup chicken broth
  • Kosher salt
  • Freshly ground pepper
  • Aged balsamic vinegar
  • ¼ teaspoon red pepper flakes (optional)
-Get your 6-qt or larger pressure cooker and melt the ghee over medium heat.

-Toss in the chopped carrots and onions and saute until softened.

-Throw in the garlic and stir until fragrant (~30 seconds). Pile in the kale, pour in the chicken broth.

-And sprinkle on salt and pepper to taste. Make sure you still have at least 1/3 of the head space at the top of the pot or it just might go kablooey.
Increase the heat to high, lock the lid in place, and wait until the cooker reaches high pressure. Once high pressure is achieved, decrease the heat to low and maintain high pressure for 8 minutes. At the end of the cooking time, take the pot off the heat. You can let the pressure drop naturally (10-15 minutes) or if you're impatient like me, activate the quick release valve and the steam will hiss right out.
Remove the lid, give everything a swirl, and taste for seasoning. Splash on some balsamic vinegar and sprinkle on some red pepper flakes if you want some heat.

-Ladle it up and dig in.

Don't forget to place your pre-orders and please be sure to follow us on Social Media!
  Have a great week & a beautiful Holiday!  

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