The Weblog

This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.



 
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Fresh Harvest - Spring Means Lettuce and Flowers!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

We hope you enjoyed this beautiful day!

There are still some nice items available on the Market – lettuces, purple sweet potatoes which are just delicious, carrots, beets, and mache, which is a lovely salad green that you should try if you haven’t yet. The ranunculus flowers are just beautiful this week, and are a special treat for you or a friend.

If you haven’t done so, please take a look at our Market. You have until Tuesday evening to place your order!

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 25th!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for March 22nd


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

+
Oven Steamed Carrots and Leeks

Vegetables and herbs combined in a foil packet then steamed in the oven – simple and delicious

2 tablespoons hazelnut, walnut, or olive oil
2 medium leeks
4 medium carrots
1/4 pound white (button) mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1. Preheat oven to 400 degrees. Cut four 12-inch lengths of aluminum foil. Spread 1 teaspoon oil on each to coat half.

2. Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

3. Peel carrots; cut into 1-inch diagonal slices. Distribute among the leeks. Mince mushrooms very fine. Toss with thyme, sugar, salt, and pepper. Add remaining 2 teaspoons oil and mix well. Divide evenly over the vegetables. Fold over foil and form half-moon packets, crimping edges tightly, as if making turnovers.

4. Set packets on baking sheet. Bake in center of oven 20 minutes or until tender.

Market News


Hello!

Dear customers, we appreciate your loyalty and support of Fresh Harvest during this long winter. We understand that variety and availability are low in the cold months, and are thankful to all of you for continuing to buy local produce.
We have experienced some issues with quality, and hope that you know that we will refund money if you have received a product you do not feel satisfied with. Please let us know, as it helps us to do our job better.
We are so proud of all of our fellow farmers and small business owners who we share Fresh Harvest with. We take joy in offering their product to you. Behind every item on the Market is a truly dedicated and hard working person. They are all doing there best, and all are continuing to learn, as well!
We have a great selection of vegetables this week, as well as great new items up from Bear Creek Farm and Wedge Oak Farms. And have you tried a baguette from Dozen Bakery yet? It is delivered to us warm, fresh from the oven, and is perfect with some cheese from The Bloomy Rind!

Now is the time to think flowers! The pre-paid bouquets are available, meaning current customers have the opportunity to save $20 if they pre-pay now for 10 large flower bouquets that will be available over the course of the summer. You are not obligated to get a bouquet every week – just when it suits you. The flower bouquets are available usually about 20 weeks, so you will have plenty of opportunities to order one. Please email Tally if you have any questions!

We look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest - Great Veggies Still Available!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

It’s Monday night, after another beautiful spring day! We are so excited that warmer days are here!
There are still lots of good veggies available – beets, carrots, lettuces and kale! Also, have you tried the French turnips yet? Very mild and with a nice texture, they are great raw or roasted.
We are so lucky to be having such a great selection of vibrant, just picked produce this time of year!

If you haven’t done so, please take a look at our Market. You have until Tuesday evening to place your order!

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 4th!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for March 15th- Pre-Order Bouquets Available!der


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

+

French-Glazed Turnips

A popular French technique for vegetables is to cook them with a small amount of fat and a sprinkling of sugar and salt. The result is the barest hint of glaze on the vegetables. Here we’ve added a touch of nutmeg for a different flavor combination.
6 servings (serving size: 1/2 cup)

2 pounds turnips, peeled and cut into 2-inch pieces
1 1/4 cup water, divided
1 tablespoon butter, cut into small pieces
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground black pepper
Preparation

Prep: 8 Minutes
Cook: 32 Minutes
Place turnips in a single layer in a large skillet. Add 1 cup water; dot turnips with butter. Sprinkle with sugar, salt, and nutmeg. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Uncover and simmer 10 minutes or until liquid evaporates. Cook, stirring occasionally, 6 to 8 minutes or until turnips are very lightly browned. Stir in remaining 1/4 cup water, parsley, and pepper.

Market News


Hello!

What a beautiful day it has been! It is so nice to see the sun and feel the warmth of the sun after such a winter!
We are still experience a lot of MUD in the fields, which is really delaying spring planting. The greenhouse is full of plants ready to get in the ground, but there is no place to put them until the dirt dries out enough to get in there with the tractor. The onions, potatoes, cabbages and other cole crops really depend on a cool spring for development, so we’ll see how it goes! Every year is different!

Now is the time to think flowers! The pre-paid bouquets are available, meaning current customers have the opportunity to save $20 if they pre-pay now for 10 large flower bouquets that will be available over the course of the summer. You are not obligated to get a bouquet every week – just when it suits you. The flower bouquets are available usually about 20 weeks, so you will have plenty of opportunities to order one. PLease email Tally if you have any questions!

We look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for March 8th - We're Back!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News


Hello!

It is time to pre-order your flower bouquets for the summer! Now is a special offer to current customers only: pre-pay for 10 bouquets over the course of the season, and save $20! The flower season will start in May and continue until October. You do not need to order a bouquet every week – just when you want it. Don’t fresh from the field flowers sound so wonderful right now? Treat yourself!

Although the time change usually signals our move back to the lower parking lot at Delivery, we will continue to be under the porch this week as the forecast looks pretty wet.

Thanks for your support and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for March 1st


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Duck Egg Salad with Curry and Dill
from The Bojongourmet.com

If you don’t have access to duck eggs, you can make this with 8 large hen’s eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes.

Makes 4-6 servings

6 duck eggs
4 tablespoons mayonnaise
1 tablespoon mustard (such as stone-ground)
2 tablespoons small capers (preferably salt-packed) rinsed and drained
a few dashes Tabasco or other hot sauce
1/2 teaspoon curry powder
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
1/4 cup finely chopped celery or fennel
1/4 cup finely chopped chives
1/4 cup finely chopped dill
salt, as needed

Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)

Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.

Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.

Market News


Hello!

We were all excited to get back to deliveries this week when the forecast for Wednesday struck us today. “Dramatic temperature drops during the day with threats of sleet to snow in the afternoon on Wednesday.” Tally and I know where we are on Wednesday afternoons, so this forecast really got our attention. As folks who monitor the weather constantly, we recognize that the actual weather for Wednesday could be a lot different than the forecast. We have opted to play it safe and take one more week off. Surely, we can get back to regular deliveries next week.

Thanks for your patience,

John and Tallahassee

PS Since Tally is away at a farming conference and I don’t usually send out the email, I’m not going to try to delete the recipe or anything else. John

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for Feb 22nd - One More Week Off!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

Well, that last week was a doozy, wasn’t it? We hope you all were able to slow down some and stay safe and warm.
Thankfully, the weather does seem to be shifting a bit. However, it is still cold enough to warrant one more week off of delivery. It will be good for us all to catch up this coming week on the stuff we couldn’t get to last week!
We plan on starting up again next week, so please look for an email on the night of March 1st.

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 4th!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest - No delivery this week due to extreme cold!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

It’s going to be a cold week ahead, and we are therefore postponing delivery until next week. The low temperature on Wednesday night looks to be one of the coldest on record, and we are anticipating the worst in regards to crop survival. The farmers at Bear Creek Farm and Wedge Oak will be hard at work keeping their baby animals warm and hydrated

Please look for our next email one week from tonight on Sunday, February 22nd. Our next delivery will be Wednesday, February 25th.
Please stay warm and safe!
As always, thanks so much for your support, and we look forward to seeing you next Wednesday!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest - Local Love!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

It’s Monday evening, and we have lots of nice items still available for the week. Can you believe chocolate and cheese truffles from The Bloomy Rind? (or maybe it’s cheese and chocolate truffles – whatever. They’ve got to be good!)

We’ve also got lovely potted hyacinth plants for gifts, baguettes to go along with your cheese, and lots of nice meat options for Valentine’s Day dinner. There are some veggies left – just a few – but perhaps you can still snag SOMETHING green while you have the chance!

Also, Wednesday Tally will be bringing some lovely tulip bunches in pinks, red and apricot. There will be 10 stems for $8.00. Let her know if you’d like to reserve some.

As always, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for February 8th


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Roasted Sweet Potato, Goat Cheese & Arugula Sandwiches
From The Kitchn.com
I couldn’t believe how good this was! Good bread is key to making it all work.

Makes 4 sandwiches
2 medium-sized sweet potatoes (3/4 – 1 pound total), scrubbed clean
1 tablespoon olive oil
1/4 packed cup sun-dried tomatoes
3 ounces goat cheese
8 slices hearty whole-grain artisan sandwich bread
1-2 teaspoons honey
2 ounces arugula (4 good handfuls)

Heat the oven to 400°F with a rack in the lower-middle of the oven. Brush a baking sheet with some of the olive oil and set aside.

Slice the sweet potatoes into rounds 1/4" to 1/2" thick. Lay them on the baking sheet in a single layer. Brush the tops with more olive oil, and sprinkle with salt. Bake until the rounds are browned, tender, and look toasted on the undersides, 20 to 25 minutes. Remove from the oven and let cool
Meanwhile, if your sun-dried tomatoes were packed in oil, place them in a strainer and rinse them under cool water. Pat dry. Mince the tomatoes into small pieces, and then mash them into the goat cheese in a small bowl. Set aside.
To assemble, lay two pieces of bread on your work surface. Spread each slice with a tablespoon of the tomato-goat cheese mixture. Add a layer of sweet potato rounds to one of the slices, overlapping them slightly. Drizzle a little honey over the sweet potatoes. Top with a handful of arugula and the second slice of bread.
Repeat as needed to make more sandwiches. Eat immediately or wrap the sandwiches and eat within 4 hours. The prepared sandwiches can be refrigerated, but the bread will stale quickly if left in the fridge for longer than a few hours..

Market News


Hello!
It’s Valentine’s Day week, and we have lots of treats for you! A sweet simple gift for teachers, neighbors and co workers is a potted hyacinth, locally grown by Turnbull Creek Farm. It comes wrapped in a festive colorful paper, and is ready to give as a present. This is a long lasting flower that will continue to open and smell amazing for the weeks ahead.

Make sure you check out the offerings from The Bloomy Rind! There are some great treats for VDay on there -Including chocolate! A Cheese Plate for Two: wedges of a triple cream and Extra Aged Pleasant Ridge Reserve paired with preserves and Marcona almonds; Cheese n’ Chocolate Truffles: Blushing Berry Chocolates in Nolensville, TN, is now owned by pastry chefs Derek and Kayla May. They’re using Bloomy Rind cheeses in three different truffles! And Capriole’s Heart Shaped Fromage a’ Trois: Chocolate chèvre with bourbon and raisins. Add a fresh baked baguette from Dozen Bakery – delivered while still warm! – and you have a great pairing for any occasion.

Also, we are pleased to be carrying a new coffee this week! The Nashville Food Project is a non-profit that is very near and dear to our hearts. They have a coffee roasted and packaged for them by Just Love Coffee Roasters in Murfeesboro. The proceeds of all the sales go to supporting their work. We will be offering this whole bean, organic coffee while supplies last. All money goes to support the Food Project and the good work they do here in nashville. Please buy a bag and support a good cause!

It’s almost the middle of February, and we are looking ahead to spring! Of course we don’t know what the weather has in store for us in the coming month or so, but it is easy to believe the hardest part is behind us and we will now see increasingly sunny and warmer weather. It is the time for seeding transplants, and as soon as the ground dries out we will be getting the fields ready for early spring crops.
The quantities of vegetables are pretty low this time of year. We appreciate your continued support of what we do have to offer. We hope as the weather warms and the days lengthen we will have new crops and greater quantities.

Thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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