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Sunday Supper: Slow Roasted Pot Roast

Food is not just fuel.
Food is how we connect with each other.
It’s Sunday Supper, where we take time to cook a big nourishing meal and share it with friends and family.
The rest of the week we are rushing to and from work, to baseball practice, to the gym, to trivia night at the local watering hole.
Those nights, we are rushing to get dinner on the table or we order in from a delivery service or we stop on the way home and grab something quick. There’s a place for that.
However, we need to make time in the week to slow down, put down our phones, and look each other in the eye over a good meal. Maybe you’ll invite over an old friend you haven’t seen in a while. Or maybe you’ll cook a big meal for two and have leftovers for the week.
That’s Harvie’s Sunday Supper – generous portions and top quality ingredients from independent food producers.
This week’s Sunday Supper meal kit is a Pot Roast from Jubilee Hilltop Ranch with fresh carrots, potatoes, and onions from our local farmers.
With minimal preparation (15 minutes), this will cook in your oven or slow cooker all day and become a sumptuous, satisfying meal for these cold days.
(If you want a preview of the preparation, you can check out the Slow Roasted Pot Roast recipe card.)
Serve alongside a soup or salad.
Don’t forget about dessert!
What if we all committed to one meaningful meal per week?
How many more conversations will you have with people you love?
How many relationships will you build?
How many friends can you reconnect with?
With all the big problems we have in the world and the stress of each individual life… we can start to heal by just slowing down for one meal a week.
Will you join me for Sunday Supper?
-Simon Huntley
CEO & Founder, eatharvie.com
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8 Storage Tips to keep your produce fresh all summer long

  1. Use the Crisper Drawer– Utilize the crisper drawers in your fridge for fruits and vegetables. Set one drawer to high humidity for leafy greens and the other to low humidity for fruits and vegetables that prefer drier conditions.
  2. Store at the Right Temperature- Keep your refrigerator at a steady temperature between 32°F-40°F. This range slows down the ripening process and reduces spoilage.
  3. Separate Ethylene Producers- Ethylene gas accelerates ripening. Store ethylene-producing fruits like apples, bananas, and tomatoes separately from ethylene-sensitive items like leafy greens, berries, and carrots.
  4. Wrap Leafy Greens and Herbs- Wrap leafy greens and herbs in paper towels before placing them in plastic bags. The paper towels absorb excess moisture, which helps prevent wilting and decay.
  5. Store Berries in Glass Containers- Berries last longer when stored in glass containers lined with paper towels. This method helps absorb excess moisture and keeps the berries fresh.
  6. Keep Potatoes and Onions Separate– Store potatoes and onions in a cool, dark place but not together. When stored together, they release gases that can cause each other to spoil faster.
  7. Refrigerate Citrus in the Crisper- Citrus fruits like oranges, lemons, and limes can be stored in the refrigerator’s crisper drawer to extend their freshness. If you leave them on the counter, use them within a week.
  8. Maintain Proper Humidity for Mushrooms – Store mushrooms in a paper bag in the fridge. The paper bag absorbs excess moisture, which helps prevent the mushrooms from getting slimy.
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Day 1 for Pennsylvania’s local food economy

For the last 20 years I have had a vision of local farmers feeding local communities. This week, we took a huge step towards that vision.

After over a year of work (including one false start this past summer), our new distribution center is fully operational!

This new facility is a piece of the infrastructure that a robust and resilient local food economy needs to thrive.

Now we can take the next step in growing this vision: this year we will grow to support local food economies across Pennsylvania. 

Last year, you supported over 350 local farmers and producers through Harvie. This year, we hope you will join us in increasing your impact as we introduce you to many more local products and producers with the increased capacity of our new distribution center.

I want to take a moment to thank all of the Harvie staff that persevered through a difficult year of operations as we built out the new distribution center, the 45 members who joined us as 5-year Harvie Green members which helped us finally get our doors open, our farmers and producers for producing amazing food, and each of you for eating local food every week, making this vision into a reality.

Every meal is a choice of how we want to live, eat, and work together.

I’m so proud that you have chosen to eat with Harvie. Thank you!

Eat with Purpose!

Simon Huntley
Founder, Harvie

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New, Peak Season, and Last Call | January 2024

Just arriving: Baby Mizuna & Arugula Salad Greens from Clarion River Organics, Rover Radishes from Getblok Farms, Purple “Crooked” Carrots from Central PA Produce, Dried Gomphrena & Marigold Flowers from Pisarcik Flower Farm, and Green Garlic from Lancaster Farm Fresh Cooperative

Peak season: Stripetti and Carnival Squash from Blue Goose Farm, Rutabaga & Purple Top Turnips from Clarion River Organics, Chioggia & Gold Beets from Central PA Produce, and Jonagold Apples from Dawson’s Orchards.

Going, Going, Gone: Sweet Potato Fingerlings from Clarion River Organics, Young Arugula from Blue Goose Farm, and Brussels Sprouts from Lancaster Farm Fresh