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!

This will be your last chance to order before Christmas and New Years! There is still some great produce left, so stock up on the sweet potatoes, beets and carrots! We also recently added some fennel bulb.

If we don’t see you on Wednesday, we wish you a very Merry Holiday Season. May your coming days be filled with much love and joy! And best wishes to all of us for a healthy and peace – full New Year ahead.

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 December 14th


To Contact Us

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

Recipes

Sweet Potato Tian
adapted from customer Teresa Blackburn’s blog"Foodonfifth.com"

Ingredients:

4 sweet potatoes
2 large or 4 small shallots sliced
1/4 cup good olive oil
sea salt & freshly ground black pepper to taste
1/2 cup shredded white Cheddar cheese
1/2 cup shredded Gruyere cheese
fresh or dried thyme leaves

Directions:

Preheat oven to 350 degrees.
Wash and pat dry the sweet potatoes. Peel using a vegetable peeler and trim ends flat. Slice each into “coins” about 1/4 inch thick.
Toss sweet potato slices in a large bowl with the olive oil, salt & pepper until well coated.
In a “tian” (shallow earthenware casserole dish) scatter sliced shallots over the bottom and then the slices of sweet potatoes until the dish is filled.
Scatter thyme leaves over all. Cover dish with a sheet of foil.
Bake for 20 minutes covered. Uncover & sprinkle Cheddar & Gruyere over the top.
Return to the oven, raising the temp to 400 degrees. Bake for about 20-30 more minutes until the potatoes are “knife” tender and the cheeses are melted and just a bit bubbly. Serve immediately or set aside and cover loosely with foil for up to 30 minutes.

Market News

Hello!

The holiday season is officially upon us, as this week marks the beginning of Hanukkah. We wish everyone a wonderful Festival of Lights!

This will be our last delivery before the New Year. We will be off Wednesday December 24th and Wednesday December 31st. We plan on starting up again the following week, so look out for an email on January 4th announcing delivery for Wednesday January 7th. We assume weather will cooperate, but who knows?

Please stock up this week in anticipation of our 2 weeks off. Now is the time to buy your main course meats for Holiday dinners! The eggs, cheese, root veggies and sweet potatoes, and even some of the greens, will last a good while. The pumpkin-cranberry loaf from Dozen Bakery freezes well, and would be a great addition to Christmas week.

We have GREAT items available for gift giving, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, and Country Faire English Toffee. The Bloomy Rind has an AMAZING selection of cheeses available, and who would not like some cheese?!

If we don’t see you on Wednesday, we wish you a very Merry Holiday Season. May your coming days be filled with much love and joy! And best wishes to all of us for a healthy and peace – full New Year ahead.

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 - Cheese is Up! Still Time to Order Some Veggies!


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 market is still open, and there are lots of good things to order!

The Bloomy Rind put some cheese up later on Sunday, in case you missed it!

We’ve still got beets and carrots, lettuces and greens, and lots of other goodies! Don’t forget about Fresh Harvest Gift Certificates, which are a lovely way to spread the local cheer!

You have until Tuesday evening to place your order.

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 December 7th


To Contact Us

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

Recipes

“DOWN-SOUTH” STAMPPOT
Mashed potatoes with other root vegetables – try it with rutabaga?!
from chef Nancy Vienneaus blog, Good Food Matters at nancyvienneau.com

3 pounds potatoes, scrubbed, peeled and cut into 2? chunks
1/2 pound carrots, scrubbed and cut into 2? lengths
1/2 pound parsnips, scrubbed and cut into 2? lengths
2 medium onions, peeled and cut into eighths
1 stick butter
salt to taste
black pepper to taste
1 cup buttermilk

Place all of the vegetables into a large pot. Fill with cool water to cover.
Sprinkle in a teaspoon of salt. Cover with the lid and place on medium high heat. Bring to a boil and cook until the vegetables are tender—18-20 minutes.

Drain the vegetables and return them to the pot, set on low heat. Shake the pot so that any excess water will cook off. Cut up a stick of butter into the mixture. Sprinkle with salt and black pepper. Coarsely mash the vegetables together.

Pour in the buttermilk and continue to mash. Taste for seasonings, adjust and serve.

Makes 8-10 servings

Market News

Hello!

The days are so short as we approach the coming Solstice. Today we were replacing plastic on one of the greenhouses and it felt too soon to quit working! But the longer nights do force us to have some down time with family, which is welcome.

We are heading into the Holiday season, and we know there is a lot to keep up with! Please remember that we have this week and next week of normal deliveries, then we will be taking two weeks off, December 24th and December 31st. We will resume deliveries (weather permitting!) on January 7th.

We have some items available in the coming weeks that would make great gifts, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, Country Faire English Toffee, and The Bloomy Rind will have up some preserves and caramel as well!

Wedge Oak farm has some half turkeys available this week.

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 December 7th


To Contact Us

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

Recipes

“DOWN-SOUTH” STAMPPOT
Mashed potatoes with other root vegetables – try it with rutabaga?!
from chef Nancy Vienneaus blog, Good Food Matters at nancyvienneau.com

3 pounds potatoes, scrubbed, peeled and cut into 2? chunks
1/2 pound carrots, scrubbed and cut into 2? lengths
1/2 pound parsnips, scrubbed and cut into 2? lengths
2 medium onions, peeled and cut into eighths
1 stick butter
salt to taste
black pepper to taste
1 cup buttermilk

Place all of the vegetables into a large pot. Fill with cool water to cover.
Sprinkle in a teaspoon of salt. Cover with the lid and place on medium high heat. Bring to a boil and cook until the vegetables are tender—18-20 minutes.

Drain the vegetables and return them to the pot, set on low heat. Shake the pot so that any excess water will cook off. Cut up a stick of butter into the mixture. Sprinkle with salt and black pepper. Coarsely mash the vegetables together.

Pour in the buttermilk and continue to mash. Taste for seasonings, adjust and serve.

Makes 8-10 servings

Market News

Hello!

The days are so short as we approach the coming Solstice. Today we were replacing plastic on one of the greenhouses and it felt too soon to quit working! But the longer nights do force us to have some down time with family, which is welcome.

We are heading into the Holiday season, and we know there is a lot to keep up with! Please remember that we have this week and next week of normal deliveries, then we will be taking two weeks off, December 24th and December 31st. We will resume deliveries (weather permitting!) on January 7th.

We have some items available in the coming weeks that would make great gifts, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, Country Faire English Toffee, and The Bloomy Rind will have up some preserves and caramel as well!

Wedge Oak farm has some half turkeys available this week.

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 November 30th


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 all had a wonderful Thanksgiving, and are refreshed for the new week and holiday season ahead! We farmers had nice vacations with our families, away from the routine. It was lovely to be away, but is also nice to be back!

We are back to our regular schedule this week, and have a nice selection of veggies for you. The other vendors are working hard to provide you with great offerings as well.

Twin Forks Farm Artisan bread and granola is back this week, but will be off for the rest of December. If you need your weekly loaf or bowl of granola fix, order extra and stick it in the freezer. David can also slice the bread for you if you like, just leave us a message in the comment section

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 November 23rd


To Contact Us

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

Recipes

Radicchio Salad with Romaine Lettuce and Cranberry Orange Dressing

A very cool Thanksgiving salad – easy to make with an interesting sweet and sour flavor. You can add some cooked grains to make it a heartier side dish.

Instructions:

1. Preheat the oven to 250°F. Roast the walnuts on a baking sheet for 15 to 20 minutes, until they turn lightly brown. Remove and break into small bits.

2. To make the dressing, combine the orange juice, cranberries, and dates in a blender, and blend until smooth.

3. Pour the dressing into a shallow pan and bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, until the liquid thickens a bit and reduces by about a third. Add the cayenne, and season with salt to taste. Set aside to cool.

4. In a large bowl, combine the romaine, radicchio, pomegranate seeds, and parsley. Toss with some of the dressing (taste first; you may not want to use all of it).

5. Sprinkle with walnuts right before serving.

Market News

Hello!

THIS WEEK we will be delivering on TUESDAY NOVEMBER 25th, same time (4 – 6pm), same place (Trinity Church).

Have a local Thanksgiving! We’ve got everything you’ll need!

We have a wonderful selection of fresh veggies this week. Lots of salad options, from fresh, light lettuces to hearty chicories that enjoy some heavier dressings and can be made up ahead of time. Also, a nice selection of winter squashes, sweet potatoes of course, and beets and carrots that go well with everything! And don’t forget those greens for the day after.

There are lots of meat options up for when you are tired of turkey. If you still want a small bit of turkey but not a whole bird, Wedge Oak had some half-turkeys still available. Bear Creek has a large selection of pork products up.

You still have time to order Dozen Bakery’s Thanksgiving pies or a cheese plate from The Bloomy Rind. Both will be delivered on Tuesday November 25th.

The Bloomy Rind also has other cheese, jams, and caramel sauce listed, which make great hostess gifts!

Twin Forks Farm bread is off this week, but will return next week.

This is a time of reflection upon the bounty this beautiful Earth bestows upon us, and we are so thankful for all the good food and people growing good food that this land offers us. We are also thankful for you all, our generous community of customers. We really appreciate your commitment to and enthusiasm for local food and the local farmers who do the work. It is truly a cooperative effort, as we couldn’t make it happen without your support.

May you have a wonderful week, surrounded by friends and family, with much laughter, joy, and relaxation!

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 November 16th


To Contact Us

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

Recipes

Curried Red Lentil, Sweet Potato, Kale Soup
From Bojongourmet.com

6 moderate main course-sized servings

1 tablespoon coconut oil
1 medium yellow onion, finely diced
1/2 a jalapeño, seeds and ribs removed, minced
2 teaspoons peeled and minced fresh ginger
1 large clove garlic, peeled and minced
2 teaspoons curry powder
1 teaspoon salt (more as needed)
3 tablespoons tomato paste
5 cups water
1 (13.5 ounce) can light coconut milk
1 cup split red lentils
1 medium sweet potato (8-10 ounces), peeled, diced 1/4-1/2"
1 bunch kale
3-4 tablespoons chopped cilantro
whole milk yogurt, for serving

Melt the oil in a large soup pot. When it shimmers, add the onion. Cook over medium heat until tender, about 10 minutes, adding the jalapeño, ginger, garlic, curry powder and salt as you prepare them, and stirring occasionally. Add the tomato paste, and cook for a few minutes, stirring, until a film forms on the bottom of the pan. Add the water, coconut milk, lentils, and sweet potato, and bring to a simmer. Reduce the heat to low to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the sweet potato is tender and the lentils are soft and partially broken down, about half an hour.

Meanwhile, slice the kale off the stems. Discard the stems and tear the leaves into 1-2" pieces. Wash well, drain, and add to the pot when the soup is done. Simmer until the kale is wilted, tender and bright green, another 5 minutes or so. Remove from the heat and stir in the cilantro.

Ladle the soup into bowls, and top with a dollop of yogurt.

The soup keeps very well in the fridge for up to 5 days. It will continue to thicken, so thin it with water, coconut milk, or vegetable stock if needed.

Market News

Hello!

It’s a very cold couple of days ahead, in fact Tuesday it looks to not get above freezing temperatures! The goal is to just keep the veggies alive through the cold, as it looks to be warming up again by the end of the week. Next week for Thanksgiving we hope to have a big selection for you, so keep your fingers crossed that the vegetables make it though. Meanwhile, we have lots of nice lettuce, storage crops, and some greens.

It is time to pick up your Wedge Oak Turkeys! If you pre-ordered a turkey, you have been contacted by Wedge Oak regarding the size you would like. We will have them for you on Wednesday if that is your request to them. Otherwise they will be delivered next Tuesday, the 25th.

We have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Pies will be delivered on Tuesday November 25th.

And, last but NOT least, The Bloomy Rind is happy to announce the return of the “Cheese Plate in a Bag”. These will be available for Thanksgiving pre-order as well. Each size includes assorted wedges of 3, 4, or 5 cheeses along with some preserves and Marcona almonds. All you will need is a cheese board and a knife. It also makes a fabulous hostess gift for the food lover.

3 cheeses (serves 6-9) $29
4 cheeses (10-15) $42
5 cheeses (14-18) $55

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 - Got Lettuce?! Still Good Stuff 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!

The market is still open, and there are lots of good things to order!

We’ve still got cabbage and lots of lettuces of all kinds, beets and greens, not to mention potatoes, both Irish and sweet!

You have until Tuesday evening to place your order.

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 November 9th - Lots of Good Stuff!


To Contact Us

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

Recipes

Dumpling Squash with Sage and Cream
from Martha Stewart.com

This is a nice alternative to baked winter squashes that are sweetened

6 dumpling squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh sage
1 cup homemade or store-bought low-sodium veggie or chicken stock, or water
4 garlic cloves, halved
1/4 cup heavy cream

DIRECTIONS

Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.

Market News

Hello!

We have a ton of great stuff for your selection this week! There is a large variety of delicious veggies – lots of lettuces, winter quashes, greens and cabbages, beets and carrots, and more! Looks like we are heading into a cold spell, so please remember to take advantage of all this fresh goodness we have to offer! We always plan to have offerings for you through the winter, but it is hard to know how cold winter will get and how the vegetables will be affected. So enjoy good food now, while we have it!

We have a new item from Tru Bee Honey – their latest offering brings together two Tennessee traditions steeped in heritage: beekeeping and whiskey making. They let their raw honey “age” in a charred oak barrel that’s been soaked in whiskey by a legendary southern distillery. Use this rich, smokey honey in hot teas and toddies, drizzled on homemade biscuits or as a secret ingredient in a glaze or backyard grilling sauce. The recycled glass bottle contains 7.5 oz of 100 percent pure, raw honey; it does not contain alcohol.

Thanksgiving is almost here! Remember we will be delivering on Tuesday, November 25th that week. If you order a turkey from Wedge Oak Farm, they will be available for pick up starting on Wednesday, November 19th.
We have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Pies will be delivered on Tuesday November 25th.

And, last but NOT least, The Bloomy Rind is happy to announce the return of the “Cheese Plate in a Bag”. These will be available for Thanksgiving pre-order as well. Each size includes assorted wedges of 3, 4, or 5 cheeses along with some preserves and Marcona almonds. All you will need is a cheese board and a knife. It also makes a fabulous hostess gift for the food lover.

3 cheeses (serves 6-9) $29
4 cheeses (10-15) $42
5 cheeses (14-18) $55

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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