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Fresh Harvest for May 24th


To Contact Us

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

Recipes

What Is “Happy Rich” Pencil Broccoli?

This week we have some ‘Happy Rich’ pencil broccoli organically grown by Rocky Glade Farm. If you are unfamiliar with it, give it a try! It is more of a cooking green than a broccoli – the flowering head is very small, while the greens are large. Al parts are edible.
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Happy Rich is from the brassica family of veggies and also known as Chinese Kale with some little broccoli florets on top, here and there. It is super nutrient-dense just like regular kale and you know you should be eating something dark green every day. It really blows my mind to think that there is about equal amount of calcium in a glass of milk and a cup of dark greens like collards and kale. And, it also contains lutein and zeaxanthin which helps to keep macular degeneration at bay. So eat your greens!
This is how farmer Julie Vaugn of Rocky Glade cooks hers:
“The entire thing is edible . Actually happy rich is much more tender stem wise than the kales (think eating the broccoli stalk tender). I take the whole bunch and with a big knife chop the entire thing in about 1 inch segments. Then I heat up some butter, sauté my onion and bell peppers (I usually freeze a bunch from summer…red are best, but whatever you got) when the onions are tender I throw all of the happy rich in and cover with a plate (I know, I know, but hey I learned to cook this way!) when it is all wilted you can add salt or pepper or some type of asian sauce if you like. I serve this over a bed of rice”

Market News

Hello!

It was a great strawberry season! Boy, they were sweet! However, they are on the decline, so we are not sure how many we will be able to pick this week. We plan on having some available at pick up on Wednesday.

This year we will have The Peach Truck set up next to us for Wednesday deliveries. They will be there at 4:00 – 6:00 every week through their season. We invite The Peach Truck to set up next to us as a service for you, our dear customers! However, please know that we are not responsible for their product – they are a separate entity than Fresh Harvest and we are not affiliated with the farms that grow the peaches that they sell. While ALL of Fresh Harvest’s produce is grown organically, the peaches from The Peach Truck are NOT organic. They are considered “low spray”. If you have further questions about what that means, please contact the Peach Truck directly.

Please remember if you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf, as well as the brown sugar shortcakes, for instant strawberry shortcake dessert!

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 May 17th


To Contact Us

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

Recipes

Garlic Scape Pesto

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese

1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
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Market News

Hello!

It is high strawberry time in these parts. The berries are at their peak – sweet and juicy and abundant! Now is the time to take full advantage of their goodness, as their season is short and they won’t be around much longer. These strawberries are grown right here outside of Nashville by Drury Family Farm and Rocky Glade Farm, and are grown organically. which means they are a perfectly healthy choice for your family! They are picked ripe and ready to eat! Stock up for winter by freezing or making jam. Yum!! There is nothing like strawberry time!

Once again this year we will have The Peach Truck set up next to us for Wednesday deliveries. They will be there at 4:00 – 6:00 every week through their season. We invite The Peach Truck to set up next to us as a service for you, our dear customers! However, please know that we are not responsible for their product – they are a separate entity than Fresh Harvest and we are not affiliated with the farms that grow the peaches that they sell. While ALL of Fresh Harvest’s produce is grown organically, the peaches from The Peach Truck are NOT organic. They are considered “low spray”. If you have further questions about what that means, please contact the Peach Truck directly.

It’s the last week of school for many. How about bringing your child’s teacher a sweet bouquet of bachelor buttons to show your appreciation for all their hard work this year? Or a trio of Little Seed Farm soaps, wrapped in a pretty bow?

Please remember if you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

We still have a nice selection of tomato and basil plants available for your garden. More of the classic pesto variety ‘Genovese’ as ready this week. but if your haven’t yet, please do try a lemon or lime basil ! The flavor and smell are amazing!

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf, as well as the brown sugar shortcakes, for instant strawberry shortcake dessert!

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 - Strawberry Time!!


To Contact Us

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

Recipes

Lettuce Salad with Strawberries, Feta and Almonds
INGREDIENTS
2 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt
Freshly ground pepper
12 cups lettuce, torn to bite size pieces (about 6 ounces)
1 quart strawberries, hulled—small berries halved, large ones quartered
4 ounces feta (preferably French), crumbled (1 cup)
1 cup toasted almonds, chopped
In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

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Market News

Hello!

Strawberries are in, and now is the time to take full advantage of their goodness! These strawberries are grown right here outside of Nashville by Drury Family Farm and Rocky Glade Farm, and are grown organically. which means they are a perfectly healthy choice for your family! They are picked ripe and ready to eat! Stock up for winter by freezing or making jam. Yum!! There is nothing like strawberry time!

This week we also have a nice selection of greens for you – lots of salad fixins. The flowers are also in, so treat yourself to some beautiful flowers straight from the farm. If you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

We still have a nice selection of tomato and basil plants available for your garden. More of the classic pesto variety ‘Genovese’ as ready this week. but if your haven’t yet, please do try a lemon or lime basil ! The flavor and smell are amazing!

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf.

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 May 3rd


To Contact Us

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

Recipes

One Pot Indian Lentil Stew with Greens
by Melissa Clark
An easy weeknight dinner using any combo of the good greens we are offering this week!

1 cup brown or green lentils
2 leeks, white and light green parts only,
2 ¼ teaspoons salt, more as needed
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¾ cup long-grain rice
1 ½ teaspoons ground cumin
½ teaspoon ground allspice
¼ teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
PREPARATION
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Market News

Hello!

We’ve got a beautiful week of weather ahead for you. The greens are growing, and the strawberries are ripening! It’s the big push time of year, getting the last of the summer crops in the ground. Or at least until June, when we have to do it all over again!

The strawberries are trickling in. As usual, they start slow and then come in with a vengeance! We are anticipating a good berry year, so we expect to have enough for everyone to get more than their fair share.

Dozen Bakery will be offering a new bread this week – their French Country Loaf!

Also, Little Seed Farm Soaps are back in stock. These are a wonderful goat milk based soap from a small goat farm in Lebanon, TN. They smell divine and use only the highest quality, all natural ingredients.

And this week we have plants for your garden! Lots of basil varieties and tomato plants, all raised using only organic seeds and potting mix. There will be more of the ‘Genovese’ variety of basil next week.

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 April 26th


To Contact Us

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

Recipes

Swiss Chard Quesadillas

_This recipe is really flexible. Use goat cheese or guyere cheese instead of monterey jack, add some black beans or steamed and mashed sweet potatoes. You can also use corn tortillas instaed of wheat. _

2 Tbs. vegetable oil
1 small onion, chopped (¾ cup)
2 cloves garlic, minced (about 2 tsp.)
1 jalapeño or serrano chile, minced
¼ tsp. cumin seeds
? tsp. oregano
12 oz. Swiss chard, trimmed
8 6-inch corn or wheat tortillas
1 cup Monterey Jack cheese

1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.

2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve. Serves 4.

Market News

Hello!

Despite the cooler temps, it is time to be thinking of summer crops! John will have his tomato plants for sale this week. These plants are raised on John’s farm using organic seed and organic potting mix, and come in a selection of great tasting, tried and true varieties. Next week, Tally will be offering her basil plants, also all organically raised. These will include the classic ‘Genovese’, lemon, lime, purple, and cinnamon varieties. There are also some rosemary plants available this week , started from cuttings from Tally’s 12 year old rosemary plant!

We have a lovely selection of beautiful spring crops for you this week – mostly good greens for salads and for cooking. We know you are all anxiously awaiting our organic strawberries, and they are about 2 weeks away. The crop appears to be a good one this year, so let’s all keep our fingers crossed.

You may have noticed last week we have new bags! This go round they are purple! We do so appreciate you bringing us back our bags when you pick up your order. We also are glad to take egg cartons and any of the plastic bags we give you. We do not at this point have any use for containers, such as plastic berry boxes, that were not ours. We just end up having to take them to the recycling center. No curb side pick up for us in the country.

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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Website link


Technical difficulties in the previous email.

In case you need the website link:

http://freshharvest.locallygrown.net/market

Fresh Harvest for April 19th


Hello!

April is such a slow month for veggies. We are so thankful that the Hershbergers and the Vaughns of Rocky Glade Farms are able to have a fine selection of veggies for you this week. The good news is that the weather has broken and very soon we will have quite the bounty. In early May, we will have plants available including all kinds of basil, rosemary and tomato plants. John hates to say it until the berries are actually red, but the strawberries are looking great! They should be ready in a week or two. Hopefully, Bear Creek Farms’ pigs won’t cross the road and eat the berries. If they do, then instead of berries, we’ll have lots of fresh barbecue! As always, thanks so much for your support, and we look forward to seeing you on Wednesday Tallahassee & John

Fresh Harvest for April 12th


To Contact Us

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

Recipes

Sauteed Radishes with Bacon
from Bon Appetite magazine

2 oz. chopped slab bacon
¾ pound red radishes, halved (quartered if large)
2 teaspoons apple cider vinegar
½ teaspoon sugar
¼ cup fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Prep time: 5 min – Cook time: 5 min

Preparation
Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes. Pour off all but 1 Tbsp. fat. Add vinegar and sugar. Toss with parsley; season with salt and pepper.

Market News

Hello!

It has been a beautiful weekend, and we hope you were able to enjoy it before this next stretch of rain keeps us indoors for awhile!

It will be about the end of May before we start experiencing a shift to some different, warm weather crops. Until then, please enjoy our selection of early spring greens, lettuces, radishes and tender turnips.

The Bloomy Rind is back with us this week, so make sure you check out their selection. Along with a baguette and a nice salad, you are set!

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 April 5th


To Contact Us

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

Recipes

Herbed Cream Cheese Scrambled Eggs
101Cookbooks.com

This super easy recipe and a great way to use all the wonderful fresh herbs we have available this week! Don’t forget a baguette from Dozen Bakery to go along with this!

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs – equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.

Prep time: 5 min – Cook time: 5 min

Market News

Hello!

We hope everyone had a lovely weekend with lots of fun, friends and family! The weather was certainly perfect.

We are entering into a slow down period with the crops, as we clear out the last of the mainstay winter crops and get ready for the fresh new produce of spring. The carrots and beets that have been staples all winter are gone for now, until the spring planting comes in about May. The next big crop of greens and lettuces will be about then as well. Until then, we will putter along with what we have for you and definitely be ready for new produce when the time comes!

We are looking forward to John’s strawberries, of course, and are hoping for a big year. The tomato and pepper plants are growing steadily in the greenhouse, and this is the week to seed that first summer squash and cucumber planting. Won’t be long now!

The Bloomy Rind will be taking this week off, but will return next week. Meanwhile, please remember our other vendors with their high quality, sustainably produced meats and eggs, and also Dozen Bakery!

And don’t forget the flowers to brighten your day! There are still some ranunculus flowers available. This will be the last week to sign up for the Pre-Paid Bouquets, so if you love flowers please treat yourself for a bounty of summer beauty at a discounted price!

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 March 29th


To Contact Us

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

Recipes

Roasted Beet Frittata
from Naturallyella.com

A simple meal – try it with blue cheese or feta!

Serves: 3-4
4 medium beets, a mix of red and gold
2 tablespoons olive oil, divided
6 large eggs
¾ cup whole milk
¼ teaspoon sea salt
½ teaspoon black pepper
¼ cup crumbled blue cheese
Preheat oven to 400?. Cut beets into ¼" slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
Once beets are close to being tender, heat 1 tablespoon olive oil in an 8? cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
Transfer skillet to oven, still at 400?, and continue to cook until set, 8-12 minutes.
Serve with extra blue cheese if desired.

Market News

Hello!

We are pleased to report the recent freeze didn’t do any real damage to the field crops planted or the strawberry flowers. That is the good thing about it being a wet spring and therefore a little late with the planting – there wasn’t too much out there that needed to be protected from the cold.

It is Easter week, so this is the time to stock up on items for your Easter festivities! There are lots of great beets and fresh spring greens up, as well as the traditional meats from Bear Creek Farm and Wedge Oak.

The Bloomy Rind Cheese shop has some new items up this week! For a great gift for a not-so-little companion, check out their “Cheese-ster Basket”!! Who wouldn’t want to wake up Easter morning to a great selection of artesian cheese, in a cute box all ready to dive into? And if you’re going to someone else’s house for the day, what a great hostess gift it would make!

And don’t forget the flowers to brighten your day! There are still some ranunculus flowers available. This will be the last week to sign up for the Pre-Paid Bouquets, so if you love flowers please treat yourself for a bounty of summer beauty at a discounted price!

As always, thanks so much for your support, and we look forward to seeing you Wednesday, April 1st!

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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