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.



 
Subscribe to an RSS Feed

Fresh Harvest for August 31st


To Contact Us

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

Recipes

Mediterranean Pepper Salad
from The Smitten Kitchen website

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

Market News

Hello!

We hope you are all enjoying something of a break on this Labor Day weekend. Both John and Tally were able to get away this weekend with their families for some much appreciated vacation time.

ONce again, we find ourselves in a new month and it is hard to know where the time went! Summer will linger on a while longer, but the crops will slowly but surely start transitioning to Fall. This week we have the return of some of our first greens. It is good to have them back! The tomatoes have played out for the year, but now is the time for peppers ! Colorful sweet peppers are in abundance this time of year, and can be roasted and stored in the freezer. We also have winter squashes coming in . Still plenty of basil if you still need to put up some pesto!

This month, be sure to mark your calendars for The Southern Artisan Cheese Fest on Saturday, September 27th! This festival is put on by our very own Kathleen Cotter who owns The Bloomy Rind Cheese Shop. Tickets for the 4th Annual Southern Artisan Cheese Festival are on sale now! The festival is a unique chance to meet cheesemakers and food artisans from all over the region – and sample their delicious wares, of course. Wine and southern craft beers are included with your admission.

Sat, Sept 27th, 2-6pm
at the historic Neuhoff Building in Germantown (see the website for location map and details)
http://southerncheesefest.com/tickets/ 
Early Bird discount good though 9/7: eatmorecheese (good on VIP, Patron, and GA tickets)

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for August 24th


To Contact Us

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

Recipes


Seared Summer Squash and Egg Tacos
By MARTHA ROSE SHULMAN
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.

INGREDIENTS

2 tablespoons extra virgin olive oil
1 small onion, cut in half lengthwise and sliced across the grain
1 1/2 pounds summer squash, diced
2 garlic cloves, minced
1 to 2 serrano chilies, minced
Salt to taste
Freshly ground pepper
8 eggs, beaten
2 to 4 tablespoons chopped cilantro
10 warm corn tortillas

PREPARATION

1.Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the squash and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
2.Beat the eggs and season with salt and pepper. Add to the squash mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.

Market News

Hello!

We hope you are all surviving the heat wave! Looks like we are finally having a typical Tennessee summer.

It is Fall planting time, as well as planning for winter. We do plan on selling through the winter season, and having winter hardy crops for you as well as our meat and egg, bread and cheese offerings.

We are done with blueberries for the season, and The Peach Truck has departed for the year. However, we still have melons of all kinds coming in, and there will be some available for pick up on Wednesday. We appreciate any feed back you may have on these offerings!

Remember flowers for your table this week, or for a friend!

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for August 17th


To Contact Us

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

Recipes

Potato, Red Pepper, and Feta Frittata
from thekitchn.com

Serves 4 to 6
1 large onion, diced
6 to 8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

Market News

Hello!

The middle of August means back to the school routine for many of you! It has been wonderful to see many customers back again after their summer vacations. We appreciate you working your pick up into your busy and ever-changing routine.

We are in peak summer vegetable production mode, so if you haven’t gotten your favorite produce yet put up for winter, now is the time to do so. It is hard to know now how much longer the tomatoes will be good, so buy them now for freezing, canning or drying. Also remember to make some pesto to freeze!

The flowers are just so beautiful and bright, so treat yourself or a friend to a bouquet today.

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for August 10th


To Contact Us

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

Recipes

Summer Squash Tart with Ricotta and Feta
Serves 6

1 10” x 13” sheet frozen puff pastry, thawed
parchment paper
pie weights or dried beans wrapped in plastic
1 tablespoon of olive oil
1 small onion, thinly sliced
kosher salt and pepper to taste
2 lbs. mix of zucchini and yellow squash
½ cup fresh ricotta
1 egg, lightly beaten
1 bunch parsley, finely chopped
1 tablespoon butter, melted
¼ cup feta cheese

Preheat the oven to 350ºF. Place pastry on a parchment-lined rimmed baking sheet. With a paring knife, gently score (being careful not to go all the way through) the pastry about one inch from the edge on all sides. Prick bottom of pastry all over with a fork, line center area only with parchment paper and fill with pie weights or beans. Bake for 20 minutes or until the edges are golden. Remove pan from oven and place on a cooling rack. Remove weights and parchment paper.

Meanwhile, heat the oil over medium heat and add the onion. Season with salt and pepper and let sauté until slightly caramelized about 6 to 8 minutes. Remove from heat to cool.

Fill a medium saucepan with water and bring to a boil. Cut the squash crosswise into ¼ – inch thick rounds. Add to the pot of boiling water, cook for 30 – 60 seconds, drain and let dry on a paper-towel lined cookie tray.

In a small bowl, whisk together the ricotta, egg and parsley. Season with salt and pepper to taste and spread onto puff pastry. Top with the onions. Arrange squash pieces in overlapping rows until tart is filled. Bake for 15 minutes. Remove from oven, brush with butter and return to the oven for five minutes longer. Remove pan from oven, sprinkle with feta, and let cool for 10 minutes before serving.

Market News

Hello!

Last week there was a mild computer glitch that held up the email, so many didn’t receive it on Sunday night. Thanks to those of you who let me know so that I could resend another on Monday morning! Please know that you can always go directly to the website, Freshharvest.locallygrown.net , to place your order on the Market page. You don’t need to have received the email to place an order. The Market will always be open Sunday through Tuesday nights.

We got some good soaking rain the past few days, and now it is feels like a steaming jungle out there! The rain really helped the ground for prepping for Fall planting so now we can finish getting in those cool season crops like kale, lettuces, radishes, beets and and carrots.

We are feeling pretty wealthy in tomatoes right now, and are thoroughly enjoying sharing that wealth with you all. Please gracefully accept the riches that fall upon you this season. Do not be burdened by abundance. Rejoice in your good fortune, and eat tomato sandwiches!

There is no regular ‘Genovese’ basil this week, but it will be back in a week or two. If you haven’t tried it yet, the cinnamon or lemon basils are a really great change of pace.

We continue to have blueberries this week, although supplies are dwindling!

Once again, 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!

<!— Type your footer text above here

Fresh Harvest Market is OPEN!


Hello All!

There seems to have been some sort of email error in the Market Announcement last night. It was sent out by 8:00 yet many did not receive it. Please know the Market is open and we are taking orders! You can go to the website here – Fresh Harvest – and place your order until Tuesday evening.

Sorry for any inconvenience, and we look forward to seeing you on Wednesday!

Fresh Harvest for August 3rd


To Contact Us

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

Recipes

Blueberry-Banana Cake
found and copied many a time from Soulemama.com

wet:
3 egg whites
1/2 cup canola oil
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup sour cream
1 ripe banana, mashed

dry:
1 cup unbleached white flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt

1 cup blueberries
1 tbsp lemon zest

Combine all wet ingredients in a large bowl. In a seperate bowl, sift dry ingredients. Add dry ingredients to wet and mix until combined. Fold in the blueberries and lemon zest, being careful not to overmix. Bake in a greased 8" pan, at 350 for 30 minutes (or until a toothpick or knife inserted in center come out clean). Let cool in pan, and remove

Market News

Hello!

Happy August! Can you believe it? This summer has been so mild so far, there isn’t much to complain about, except that we need a good soaking rain. Otherwise, the heat has really been tolerable. Now we will see what “the dog days” hold in store for us.

We are feeling pretty wealthy in tomatoes right now, and are thoroughly enjoying sharing that wealth with you all. Please gracefully accept the riches that fall upon you this season. Do not be burdened by abundance. Rejoice in your good fortune, and eat tomato sandwiches!

Please also note that this is a good week for sunflowers! Nothing will make a friend or teacher happier than a cherry bunch of long lasting sunnys, so this is the week to get a bunch or two!

There is no regular ‘Genovese’ basil this week, but it will be back in a week or two. If you haven’t tried it yet, the cinnamon or lemon basils are a really great change of pace.

This may very well be our last week of blueberries! The Peach Truck also has said they have about 2 more weeks of peaches.

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for the week of July 27th


To Contact Us

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

Recipes

Cool Ziti with Eggplant and Tomatoes
by David Tanis from The New York Times
This pasta salad is heavy on the vegetables!

Ingredients:
2 pounds ripe tomatoes, cut in wedges
Olive oil
Salt and pepper
2 or 3 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
2 teaspoons capers, rinsed and roughly chopped
2 medium eggplants, about 1 pound
12 ounces ziti or other short pasta
1/4 pound ricotta salata or mild feta, at room temperature
1 small bunch basil, for garnish

Preparation
1.Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, red pepper flakes and capers. Stir gently to distribute.
2. Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.
3.Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.
4.Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.

YIELD
4 to 6 servings

Market News

Hello!

We’ve got full on summer produce for you this week! Lots of good stuff to enjoy while it lasts – fresh green beans, cucumbers, tomatoes galore – none of which are as good as when they are just picked for you! It is time to think tomato preservation, as we’ve got a special on tomato culls for canning/freezing. Also, think pickles! These Japanese cucumbers make great pickles!

Blueberries are still here and couldn’t be better! Remember they are listed under the “Fruits” section of the Market page.

This Wednesday at pick up at Trinity Church from 4 – 6, we will have some of our vendors with us. It will be a festive occasion, and a perfect time for you to connect with some of the people behind the products we offer. Little Seed Farm will be there with their soaps and other skin care products, as will Tru Bee honey. Dozen Bakery and Twin Forks Farm will be offering samples, and we may have a few other surprises as well.

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for July 20th


To Contact Us

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

Recipes

Grilled Panzanella Salad
Serves 4

1 loaf bakery-style bread such as French or Italian
extra-virgin olive oil
2 beefsteak tomatoes
1 cucumber
½ red onion
½ cup ciligene mozzarella (small balls)
Lemon Vinaigrette
1 bunch basil

Preheat the grill to high. Cut four ¾-inch thick slices of bread and brush each side with olive oil. Grill for 1-2 minutes a side, until each side has nice grill marks. Transfer to a cooling rack.

Cut the tomatoes into big, irregular-shaped chunks. Peel cucumber, if desired, and cut into similar shapes. Finely dice the red onion and place in a large bowl with the tomatoes, cucumber and mozzarella. Drizzle in the lemon vinaigrette until everything is nicely coated. Tear basil leaves from their stems (leaving the leaf intact) directly into bowl.

Cut the grilled bread into cubes and add to the bowl. Toss to combine and serve.

Lemon Vinaigrette
Yield = 1 cup

¼ cup finely chopped shallots
¼ cup lemon juice
½ tsp. kosher salt
¼ tsp. sugar
freshly ground black pepper to taste
½ cup extra-virgin olive oil

Whisk shallots, lemon juice, salt, sugar and pepper. Slowly drizzle in the oil and whisk until emulsified. Transfer to a jar and refrigerate until ready to use.

Market News

Hello!

This wet, cool weather has been strange, although it is nice to get a short break from the heat in the middle of summer. It has certainly been a generally tolerable summer so far, although who knows what August has in store for us!

Lots of mid summer produce for you this week, although we are in between squash plantings right now. We should have more of that in the coming weeks.

Little Seed Farm has posted some new products on the market. They make some wonderful skin care products in addition to their soaps, with some ingredients grown and gathered right on their farm. PLease check out their stuff, as it is of wonderful quality and we are sure you will be pleased with it!

This week we have local, organically grown berries for you! We will be offering blueberries from Blue Honey Farm in Eagleville, Tn. These are unsprayed, organically grown blueberries. You can read more about their farm on the “Our Grower’s” Page of the website, and contact them directly with any questions. We will continue to have their berries in the weeks ahead!

Please remember you can read information about all of our growers and producers on the “Our Growers” page. We want you to know and love all of the Fresh Harvest vendors, just as we do. Most of them we have worked with for many years and we value their friendships as well as are proud to be able to offer you their products.

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for July13th


To Contact Us

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

Recipes

Savoy Cabbage Slaw with Basil and Lemon
from Epicurious
No lettuce these hot days, but try a great slaw for dinner! The lemon and basil make this really a stand out!

Makes 8 Servings
For a nice variation, try making this one with Napa cabbage.
Can be prepared in 45 minutes or less.

ingredients
8 cups finely sliced savoy cabbage (about 1 1/4 pounds)
1/2 cup chopped fresh basil
1/2 cup low-fat (2%) buttermilk
1/2 cup low-fat mayonnaise
1/4 cup grated onion
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
preparation

Combine cabbage and basil in large bowl.

Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)

Market News

Hello!

We’ve got a bounty of summer produce for you! Now is a great week for you to think of preserving some of our offerings. Cucumbers for pickles, tomatoes for canning, basil for pesto in the freezer, cabbage for kimchi or sauerkraut. Are you thinking about winter yet? We farmers are! It is always amazing to be in the thick of summer and be needing to plan our crops for Fall and Winter. So these days, in addition to harvesting daily the tomatoes, squashes, cukes and green beans, we are seeding and transplanting the crops we’ll be harvesting for you come September and October.

This week we have local, organically grown berries for you! We will be offering blueberries from Blue Honey Farm in Eagleville, Tn. These are unsprayed, organically grown blueberries. You can read more about their farm on the “Our Grower’s” Page of the website, and contact them directly with any questions. We will continue to have their berries in the weeks ahead! We will also have a limited supply of blackberries from Natural Fields Farm in Gallatin. These berries are listed under the “fruits” section on the Market page offerings on the left side of the page.

Please remember you can read information about all of our growers and producers on the “Our Growers” page. We want you to know and love all of the Fresh Harvest vendors, just as we do. Most of them we have worked with for many years and we value their friendships as well as are proud to be able to offer you their products.

This week we will have the Peach Truck with us again. Lucky us! And the peaches are just getting better and better. And please remember to support our other wonderful vendors like Little Seed Farm soaps, Dozen Bakery Twin Forks farm bread and granola, Tru Bee honey, and cheeses from The Bloomy Rind.

Once again, 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!

<!— Type your footer text above here

Fresh Harvest for July 6th


To Contact Us

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

Recipes


Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
from Nancy Viennea, Good Food matters, nancyvienneau.com

1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)

Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.

Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.

Drain well.

In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.

Charred Red Onion Dip/Dressing
adapted from Cooking Light

1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne

Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.

Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.

Serves 6-8

Market News

Hello!

Summer is in full swing on the farms. It’s hot and dry as July usually is, and overall the crops are doing well with the heat as long as they get their irrigation. The summer crops are in full swing, which means we have a bounty of produce for you! We are thankful to Rocky Glade Farm, who is keeping us in greens this far into the summer heat. And the tomatoes are in and just luscious. Make sure you get a tomato sandwich this week! We’ve also got a great selection of other goodies to make salads with – cabbage, kohlrabi, fennel, red onion, beets, and cukes!

One of our longtime customers and local food advocates, Nancy Vienneau, has a new cookbook out that is just amazing! It is chock full of wonderful, seasonal recipes that are delicious, accessible, and creative. It is called Third Thursday Community Potluck Cookbook, and is really worth the investment. You can find info on where to buy it locally on Nancy’s blog,_ Good Food Matters _, at
http://nancyvienneau.com/. Also on there is a great potato salad recipe which is featured on our recipe today, with many of the ingredients available at our Market today

Once again, 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!

<!— Type your footer text above here