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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Weblog Entry


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!

Still time to order your veggies and other good food for the week ahead!

The Bloomy Rind has a delicious selection of cheeses, and that along with some Dozen Bakery fresh baked bread and a salad of all of the season’s best veggies and you are ready to go!

If you haven’t yet ordered, you have until tonight – Tuesday – to place your order!

Stay cool out there, and thanks again for your support!

See you 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!

Fresh Harvest for July 23rd!


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!

The dog days are here ! It is hot and humid out there- no fun to be outside unless a creek, river, or lake is involved! Hopefully we’ll get some rain and cooler temps this coming week, and that will bring some relief to the plants and the farmers!

We’ve got a great selection this week! Summers bounty is upon us! Still lots of tomatoes, squash, cucumbers, as well as a nice selection beans and peas. The berries may be over, but we’ve got those deliciously cooling fruits of high summer- watermelon!

We know you have many options this time of year- thank you for supporting Fresh Harvest!

Stay cool out there, and thanks again for your support!

See you 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!

Fresh Harvest Order Reminder!


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!

There are lots of great veggies available this week, so if you haven’t yet placed an order there is still time! Head on over to the MArket page – you have until Tuesday evening!

There are a few watermelons and cantaloupe still available, as well as blueberry syrup! If you haven’t yet gotten your fill of blueberries, this is a great way to extend the season!

Stay cool out there, and Thanks for your support!

See you 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!

Fresh Harvest for July 16th


To Contact Us

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

Recipes

Hummus With Roasted Tomatoes And Almonds.
from Bon Appetit

This is an easy and delicious lunch or dinner along with some of Dozen Bakery’s fresh baked bread!

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then coarsely chop. Reduce oven temperature to 250°.
Toss tomatoes, thyme, and garlic with 1 Tbsp. oil on a clean rimmed baking sheet; season with salt. Roast until tomatoes are softened and shriveled but not mushy, 1–1½ hours; pluck out thyme and garlic and discard (makes about 2¼ cups).
Spread hummus on a plate and top with about 1 cup roasted tomatoes (reserve remaining tomatoes for another use). Drizzle with remaining 3 Tbsp. oil and top with cilantro and toasted almonds.

Market News

Hello!

We hope everyone is enjoying summer! The days are hot and long and perfect for swimming, exploring, napping, and of course eating! Lots of delicious produce this time of year. You can’t beat summertime tomatoes or melons – in fact it is pretty pointless to try them any other time of the year!

We have a great offering of blueberry syrup from our blueberry farmer! This is delicious on pancakes, over ice cream, or added to sparkling water! Made from the same local and organic blueberries!

The watermelon has been delicious! We’ve also lots of great cantaloupe.

Remember all our produce and Market items are guaranteed! If you are not satisfied with the quality of an item, let us know and we will refund your money or replace the item. Especially with melons, it can be very hard to tell quality!

Thank you so much for all your support!

See you 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!

Fresh Harvest Still Time to Order!!


Hello!

Lots of good summer produce and other goodies still available ! If you haven’t yet, please head on over to the Market page at freshharvest.locallygrown.net to place your order. You have until tonight!

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

Stay cool!

John and Tally

Fresh Harvest for July 9th


To Contact Us

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

Recipes

Tomato Crostada with Thyme

Try something different than your standard tomato pie. Thyme and cheddar are really delicious with the tomatoes!

from NYT Cooking

FOR THE CRUST
1 cups all-purpose flour, more for rolling out dough
1/2 cup fine cornmeal
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
1/2 cup grated extra-sharp Cheddar

FOR THE FILLING
1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
1 cup extra-sharp Cheddar, grated
Black pepper, to taste
1 large egg
Flaky sea salt, like Maldon

Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.
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Market News

Hello!
We’ve got some new veggies this week as high summer season sets in! This time of year the crops are plentiful but less diverse, as only a few plants can stand our hot and humid summer weather.

We’ve still got blueberries, blackberries, and wonderful melons! These are listed in the Fruit section of the Market page .

Remember all our produce and Market items are guaranteed! If you are not satisfied with the quality of an item, let us know and we will refund your money or replace the item. Especially with melons, it can be very hard to tell quality!

Thank you so much for all your support!

See you 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!

Fresh Harvest!! Order Now before the 4th!


Hello!

We know everyone is thinking about and planning for the holiday- but remember you’ve got to eat after the holiday, too!!

We’ve got lots of great vegetables, blueberries, flowers, and maybe s few cantaloupe left for you, as well as all the other delicious items!

Please go the the Market page of freshharvest.locallygrown.Net to place your order.

Have a safe and happy 4th of July! We look forward to seeing you on Wednesday!

Thanks!

John and Tally

Fresh Harvest for July 2nd - Watermelons are Here!


To Contact Us

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

Recipes

Watermelon Cucumber Salad with Basil
Simple and delicious!

1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 cups cubed seedless watermelon
1 cup thinly sliced English cucumber
1/4 cup thinly vertically sliced red onion
1 tablespoon thinly sliced fresh basil

Combine oil, juice, and salt in a large bowl, stirring well. Add watermelon, cucumber, and onion; toss well to coat. Sprinkle salad evenly with basil.
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Market News

Hello!

Watermelons!
Blueberries!
Tomatoes of All Kinds!
Cucumbers and Cabbage and Veggies of All Kinds!
Fresh Dug Garlic and Potatoes!!

So much good stuff coming in this week and we are excited to offer it to you! Remember, you still have to eat AFTER the 4th of July, so order now so your post-holiday will be delicious and all taken care of!

We will be on a regular schedule this Wednesday, so have a safe and happy holiday and we will see you Wednesday afternoon!

Thank you so much for all your support!

See you 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!

Fresh Harvest Order Reminder! The best of Summer is here!


Hello!

Just a reminder to order yourself some great summer produce for yourself this week! We’ve got all the good stuff summer has to offer!
Tomatoes!
Blueberries!
Fresh Zinnia flower bouquets!
All the good fixings for grilling and salads of all kinds!
Don’t delay- you have until Tuesday night to place your order!
Go to the Market page at freshharvest.locallygrown.net

Thanks so much for your support!

John snd Tally

Fresh Harvest for June 25th


To Contact Us

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

Recipes

Crunchy Asian Slaw with Ginger-Tahini Dressing

A great slaw with a light, refreshing twist

Serves 4
For the Ginger-Tahini Dressing:

3 scallions, white and light green parts only, minced
1/4 cup low sodium tamari or soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes

For the salad:

2 cups shredded red cabbage
1/2 cup shredded napa cabbage
2 carrots, coarsely grated
1 medium-sized beet, coarsely grated
1 cup cilantro, finely chopped
1 jalapeño pepper, seeded and cut into thin slivers
1 cup cooked, shelled edamame
1/2 cup peanuts
1/2 cup raisins
2 tablespoons sesame seeds

Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.

Place the red cabbage, Napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.

.

Market News

Hello!

We are in the swing of summer – can you believe it is almost 4th of July? We love this exciting time of year and all the good food it brings.

Like tomatoes! They are coming in this week and we have a mix of red and yellow heirloom varieties for you!

Blueberries are about half way through the season – now is the time to stock up! Have you frozen a bunch yet? It is so easy and will keep you in berries all winter.

Just a few more weeks on the peaches – however should have blackberries soon!

The Bloomy Rind is off this week but will return next week,

You have many options these days for produce, an we appreciate you making the effort to purchase the local and organically grown fruits and veggies we offer.

Fresh Harvest is lucky to have a wonderful and talented community of vendors – farmers, meat producers, and local artisans and small business owners who are truly some of the best in Nashville.

Thank you so much for all your support!

See you 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!