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 for November 11th




Market News

Hello!

We’ve got tons of great stuff this week – lots of greens and salad stuff! So eat your veggies! The freeze has impacted some of the crops, and has made lots of work for the farmers. With hoophouses and row covers, we protected the crops as best we could from cold damage.

The time change means we will be up under the porch until Spring! We are so grateful that Trinity Presbyterian Church allows us this space to do deliveries – sheltered from rain and wind and with lights for those now dark afternoon!

We will not be delivering Thanksgiving week. There are some options for getting Thanksgiving goodies, however! You can pre-order turkeys from Wedge Oak Farm on our website and pay your deposit, but will need to pick those turkeys up at Richland Park Farmer’s Market on Saturday before. You can read more about this on the Market Page.
You can also check out the Thanksgiving Menu at Dozen Bakery. They have a great selection of pies, breads, and savory sides to get you through! You need to order through them and pick up at their location :
https://www.dozen-nashville.com/thanksgiving-menu-2018

Stay tuned from special items from Bear Creek Farm that you can order the week before and look to The Bloomy Rind as well for your party cheese and charcuterie plates!

Don’t forget we will have lots of sweet potatoes, winter squash, and other vegetables that you can stock up on ahead of time for that holiday week.

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for November 4th - Lots of News!




Market News

Hello!

We’ve got tons of great stuff this week – lots of greens and salad stuff! So eat your veggies!

The time change means we will be up under the porch until Spring! We are so grateful that Trinity Presbyterian Church allows us this space to do deliveries – sheltered from rain and wind and with lights for those now dark afternoon!

We will not be delivering Thanksgiving week. There are some options for getting Thanksgiving goodies, however! You can pre-order turkeys from Wedge Oak Farm on our website and pay your deposit, but will need to pick those turkeys up at Richland Park Farmer’s Market on Saturday before. You can read more about this on the Market Page.
You can also check out the Thanksgiving Menu at Dozen Bakery. They have a great selection of pies, breads, and savory sides to get you through! You need to order through them and pick up at their location :
https://www.dozen-nashville.com/thanksgiving-menu-2018

Stay tuned from special items from Bear Creek Farm that you can order the week before and look to The Bloomy Rind as well for your party cheese and charcuterie plates!

Don’t forget we will have lots of sweet potatoes, winter squash, and other vegetables that you can stock up on ahead of time for that holiday week.

In special event news, Karen Overton, farmer of Wedge Oak Farm, will be hosting a fundraising event “Seasoned Sunday” –
This will be held at Wedge Oak Farm on 11-11-28, from 12 – 5 pm
It is a benefit for the TN local Food Summit. Get on out to the farm tasting great sausage and craft beers! 4 chefs, 5 breweries!
You can read more about it here:

http://www.tncraftbeermag.com/seasoned-sunday-sausage-and-beer-at-wedge-oak-farm

They are offering a $15 off code for people that shop locally with farmers
Code is: CSA

Tickets are on Eventbrite and you can buy them here: http://www.eventbrite.com/e/seasoned-sunday-sausage-and-beer-tickets-51825869571

Should be awesome!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest Order Reminder!




Market News

Hello!

If you haven’t yet placed an order, now is the time! There are lots of good veggies left, from greens to sweet potato, and everything in between!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and don’t forget the fresh baked bread from Dozen bakery!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for October 28th


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 is so much good stuff up on the Market page- lots of lettuce and delicious bitter chicories for salads, as well as s big variety of kale and radishes! It’s a great week for trying something new!! Don’t forget the winter squashes and sweet potatoes!

We will be taking the week of Thanksgiving off this year. We will be letting you know specials that will be available the week before.

The Bloomy Rind is off this week. There is lots of good stuff available through Bear Creek and Wedge Oak farms!

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!

Fresh Harvest for October 21st


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 got our first frost this weekend, the earliest in many years! It took out those remaining warm season crops of peppers and eggplant. We have done this week as the farmers harvested them before the frost took the plants. So enjoy them this week! It will be the last for awhile!

There is so much good stuff up on the Market page- lots of lettuce and delicious bitter chicories for salads, as well as s big variety of kale and radishes! It’s a great week for trying something new!! Don’t forget the winter squashes and sweet potatoes!

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!

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!

Fresh Harvest Order Reminder!




Market News

Hello!

This cold, gray weather has us hungry! And we have the good food for you! There are tons of great veggies still available on the Market page. TONS! And not only that, lots of great meats from Bear Creek and Wedge Oak farm for soups and stews! Get some of that good, humanely raised met, and a variety of veggies, and you’ve got yourself an endless variety of warm cozy cooking options. Wedge Oak even has chicken stock already made up for you!

The Bloomy Rind has a great selection of cheese this week, and that paired with some fresh bread from Dozen Bakery is a wonderful combo!

Don’t forget flowers for the table or your friend. It’s the last bit of field flowers and they are beautiful!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for October 14th




Market News

Hello!

As the seasons change, we want to remind you that Fresh Harvest will continue through the year! We work with farmers in the area who have invested in year round hoop houses that enable them to keep the veggies coming through the cold months ahead!

Stay tuned to our weblog on Sunday nights for info about our schedule as the Holidays approach, as well as any specials we may offer!

We’ve got lots of great veggies for you this week- all the best Fall has to offer. This really is the best time for veggies. There is so much delicious diversity- from hearty winter squashes and potatoes of all kinds, to turnips and okra, lettuce and all the greens!!

Dozen Bakery has a delicious new bread- Quinoa and Sunflower Seed Sourdough! If you like a flavorful and hearty whole grain bread, and have enjoyed their buckwheat and amaranth loafs, you will definitely want to try it!

The Bloomy Rind, Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, So please support them as well!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes


Butternut Squash Fettuccine Alfredo
Serves 6

3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, smashed
1 1/2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley leaves
Arrange a rack in the middle of the oven and heat to 425°F.

Toss the cubed squash with the garlic and olive oil in a large bowl and season with ½ teaspoon of the salt and pepper. Transfer the mixture to a rimmed baking sheet and spread into a single layer. Roast until tender and caramelized, about 30 minutes, stirring once halfway through.

Remove the squash from the oven and let cool for 10 minutes. Transfer the squash and garlic to a blender or food processor. Add the remaining salt, cream, broth, cheese, and nutmeg, and process continuously until smooth, about 1 minute.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the Alfredo sauce and toss with the pasta over low heat. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.

Fresh Harvest for October 7th- Fall Veggies, Watermelon, and Sorghum!




Market News

Hello!

We’ve got lots of great veggies for you this week- all the best Fall has to offer. This really is the best time for veggies. There is so much delicious diversity- from hearty winter squashes and potatoes of all kinds, to turnips and okra, lettuce and all the greens!!

We even have some tomatoes and watermelon this week!! So get your last taste of summer!

New this week Is sorghum syrup grown and milled by the Hershberger family. This is our local, organic version of a sweetener, rich with minerals and delicious on biscuits or for baking! You can find it on the Market under the “honey” section

Dozen Bakery has a delicious new bread- Quinoa and Sunflower Seed Sourdough! If you like a flavorful and hearty whole grain bread, and have enjoyed their buckwheat and amaranth loafs, you will definitely want to try it!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and The Bloomy Rind is back!!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for September 30th




Market News

Hello!

The last day of September and what a beautiful one it has been! We welcome October with cooler temps and all the great food it brings!

The ginger is in!! Rocky Glade has harvested its beautiful fresh ginger and we are so excited to offer this amazing treat! If you have yet to try fresh ginger, now is definitely the time! It’s mild and flavorful and so delicious with greens, winter squash, sweet potatoes and more!

We also have lots of purple Hull peas this week, lettuce and all the greens!!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and don’t forget the fresh baked bread from Dozen bakery! The Bloomy Rind is taking the week off.

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for September 23rd




Market News

Hello!

Great to have a change in the weather – Fall is officially upon us! Cozy temps mean it’s a great time for warming soups and hearty greens. We’ve got all the good veggies for you, as well as a great selection of meats by some of the finest meat producers in Middle Tennessee!

Take your time to peruse the offerings – there are so many varieties of greens, potatoes, winter squashes, and so much more!

LOTS of field peas – great time to freeze a bunch for winter! – and lots of green beans as well!

We appreciate all your support of local agriculture and small producers when you shop with us. We like to think that we give you a curated selection of the best goodies Nashville has to offer!

Thank you for bringing us back those yellow bags, and any other reusable bags or egg cartons! We love to cut done on waste! Just please make sure they are clean and in good shape.

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes


Lentil and Sausage Soup with Kale

A great hearty soup – use your favorite Fresh Harvest sausage and bacon!

1 tablespoon olive oil, plus more for browning the sausages
1 tablespoon bacon fat (or add another tablespoon of olive oil)
1 cup chopped carrots
3/4 cup chopped celery
1 medium onion, chopped
3 cloves garlic, chopped
1 pinch Salt
1 1/2 cups french green lentils, rinsed
28 ounces canned chopped tomatoes (I use tetra-pack)
2 sprigs thyme
1 sprig rosemary
4 chicken sausages (or substitute another kind of sausage)
1 1/2 cups chopped kale
Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes. Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables. Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons. When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.