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 Reminder - Fresh Chestnuts Added and Great Veggies Left!


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 great veggies still on the Market page! Lots of green beans, lettuce mix, peas and more! Also, a delicious gourmet treat of Chestnuts available this week from Sugar Camp Farm! These chestnuts are fresh picked and ready for you to roast, shell and enjoy!

Please go ahead and place your order if you haven’t done so – you have until Tuesday evening!

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 pos

Fresh Harvest for September 25th


To Contact Us

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

Recipes

Purple HUll Peas and Sausage Dinner

Try this with some of our sausage and a salad for a full Fresh Harvest dinner!

1 large onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
4 cups fresh purple hull peas
1 quart chicken broth
12 to 16 ounces spicy andouille-style sausage or similar spicy smoked sausage
salt and pepper, to taste

In a medium skillet or sauté pan, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer over low heat for 30 minutes.
Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender.
Uncover and increase heat to medium (a low boil); continue cooking for about 3 to 5 minutes to reduce slightly.

Add salt and pepper, as needed.
Serve with cornbread.
Serves 4 to 6..

Market News

Hello!

We’ve got some exciting new items for you this week! In addition to lots of good greens, winter squashes and potatoes, Rocky Glade Farm has their ginger and tumeric up! These are fresh dug roots, and are so vibrant and delicious! They are a far cry from what you get in a store, and if you haven’t tried them yet we suggest you do!

There are lots of green beans, lettuce, peas, and other good items as well!

The Bloomy Rind Cheese shop has an amazing selection of artisan cheeses this week. Really good stuff that is hard to find anywhere else, so please check out their selection!

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 pos

Fresh Harvest for September 18th


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’ve got a great week of veggies for you – lots of greens and winter squash varieties to choose from, as well as a number crop of purple hull pleas! These are field peas you will need to shell, but after shelling are easy to freeze!

This week Tally has been out of town so there will be no flower offerings this week – however the flowers will be back next week with lots of beautiful marigolds!

Wedge Oak Farm is hosting a Farm to Table Dinner at their Farm on October 30th! This dinner features chef Trey Ciocca from Farmhouse Restaurant. You can get tickets and more info at historiclebanontn.org

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 pos

Fresh Harvest Reminder! September 5th!


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 still lots of great vegetables available this week! Lots of greens, peppers, eggplant, and other delicious ness for all your cooking needs!

We’ve also got fruit! The end of the season cantaloupe are still around for a bit longer, so definitely enjoy those now! There are also a nice fall crop of pears available from Sugar Camp Farm.
You can find these items under the “Fruit” section of the Market page.

You have until Tuesday evening to place your order!

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 pos

Fresh Harvest for September 4th


To Contact Us

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

Recipes

Broiled Eggplant with Capers and Mint
Adapted from Epicurious

Makes 4 appetizer-size portions

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed

Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving..

Market News

Hello!

Happy Labor Day! We hope you are able to enjoy an extended weekend with family, friends, rest and play!

At the end of this long summer season, we are so grateful for all the support you have shown Fresh Harvest! Your smiles, appreciation, patience and good cheer help us get through many a long hot day. We love to share our produce with you. We are sure we speak for all of our small family farms, producers, and businesses when we say “We couldn’t do it without you!”

We have a great selection of vegetables this week! After the lull of last week, we are pleased that the third round of tomatoes are in, as well as lots of great end-of-summer eggplant and peppers! Also lots of good greens on the Market to mark the changing seasons, as well as winter squash !

Please remember we will reuse any of the plastic bags we pack your produce in. We appreciate the opportunity to reuse them, so please bring them back to us rather than toss them – as long as they are in good condition! Same goes for the pint containers and any egg cartons we give you!

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 pos

Fresh Harvest- New Veggies on the Market!


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 have added some great new veggies to the Market! We now have available mixed pints of cherry tomatoes, pound bags of green beans, acorn squash, and bunches of fresh basil! If you are interested, please head on over to the Market page!

Do it soon- the Market closes tonight about 8:00!

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 pos

Fresh Harvest for August 28th


Fresh Harvest for August 21st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

t’s hard to believe it is the end of August and September is here! The crops in the field know it, however! We are at a low point of offerings for sure, as the summer crops have faded away and the Fall crops trickle in. We have a great selection of delicious potatoes and s smattering of other items, but otherwise are low on quanties. Please leave us a request in the comment section of your order if an item is sold out.
The Bloomy Rind has a great selection this week so be sure to check out their offerings . Also, our meat vendors are doing an amazing job of having a great selection of high quality and delicious products available so please support them!
New this week we have organically grown pears from Sugar Camp Farm! These cooking pears are a real Fall treat!

You have until Tuesday evening to place your place your order!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 August 28th


It’s hard to believe it is the end of August and September is here! The crops in the field know it, however! We are at a low point of offerings for sure, as the summer crops have faded away and the Fall crops trickle in. We have a great selection of delicious potatoes and s smattering of other items, but otherwise are low on quanties. Please leave us a request in the comment section of your order if an item is sold out.
The Bloomy Rind has a great selection this week so be sure to check out their offerings . Also, our meat vendors are doing an amazing job of having a great selection of high quality and delicious products available so please support them!
New this week we have organically grown pears from Sugar Camp Farm! These cooking pears are a real Fall treat!

Fresh Harvest for August 21st


To Contact Us

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

Recipes

Baked Acorn Squash stuffed with Corn Pudding
1 acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 – 6.

Prep time: 10 min – Cook time: 45 min.

Market News

Hello,

It was a lovely weekend of rain and cooler temperatures! Plants are a lot like humans, in that they do their best when they are comfortable. Hopefully there will be a slight shift towards the cooler temperatures and more steady moisture of Fall, and the plants crops will just grow their best!

The summer crops are fading fast – tomatoes have definitely peaked and are on the decline, as are the cucumbers…and the summer squashes have just plain fizzled out! We are certainly enjoying the new crops of greens and winter squashes!

School is back in session, including the Linden Waldorf School we share the Trinity Lawn with on Wednesdays, The school day ends at 3:00, and the parkling lot is full with parents picking up their kids. The lawn is also very busy with after school socializing and games. We strongly recommend waiting if you can until the official 4:00 pick up time to arrive for your order. By that time, the parking lot is mostly empty and the activity has died down, making it for us a much more peaceful interaction with you!

You have until Tuesday evening to place your place your order!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 - Reminder to Order!


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 – have you placed your Fresh Harvest order yet? We’ve got lots of great veggies still available!
There are some fun items on there as well! Wedge Oak Farm has listed their homemade Pepper Jelly. It’s under the “Fruits” category of the Market. Goes great on a cheese tray!
Also, we have small batch fermented Sauerkraut available in a limited supply, made with Turnbull Creek Farm organic cabbage!
We are looking forward to cooler temperatures on Wednesday! And are looking forward to seeing you, as well!

You have until Tuesday evening to place your place your order!

Thank you so much for all your support!

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 pos