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 April 24th - Announcements!


To Contact Us

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

Recipes

p<>. Leaf Lettuce Salad with Radishes and Lemon Vinaigrette

For the vinaigrette:

1 tablespoon minced spring onion
1 tablespoon freshly squeezed lemon juice, plus more to taste
1/2 teaspoon medium-grain Dijon mustard
1/4 teaspoon sea salt
2 tablespoons extra-virgin olive oil

For the salad:

1 bunch radishes, leaves trimmed to 1/4 inch and quartered
Sea salt
1 bunch leaf lettuce, torn, any thick stems removed
3 spring onions, minced

Put the black pepper In a small bowl, whisk the spring onion, lemon juice, mustard, and sea salt. Whisking, gradually add in the olive oil until it is emulsified into the dressing. Toss the radishes with a pinch of sea salt and set aside. Set half of the lettuce leaves in a large bowl and toss with 1 to 2 tablespoons of the prepared vinaigrette. Add the remaining leaves and toss with another 1 to 2 tablespoons vinaigrette. Toss the radishes with the remaining vinaigrette. Transfer the lettuce to a bowl or serving platter and scatter it with the radishes and spring onions just before serving. Finish with a pinch of sea salt and ground black pepper.

Market News

Hello!

We have a few announcements this week so please read on!

We will be returning to our regular weekly schedule from here on through the season. We look forward to seeing your smiling faces every week!

It is lettuce season! How much lettuce can you eat? Well, now is the time to find out! There is a great selection of color and variety this week so enjoy it now before summer’s heat takes it away!

The strawberries are starting to trickle in! This is an eagerly anticipated time of year and oh so exciting! All of the berries sold on Fresh Harvest (along with all the other produce as well!) are organically grown without any chemicals – they are totally safe and delicious for your whole family to eat! This week we have a limited selection and will sell out fast! Please be patient – if you don’t get any this week, you WILL have the opportunity to get them as the berry supply increases in the weeks ahead.

There aren’t yet enough flowers for Tally to offer bouquets for Mother’s Day. However, consider buying the mother in your life a Pre-Paid Bouquet Subscription. That way, she can order bouquets throughout the growing season whenever it is convenient for her! She will get 10 large bouquets and you will get to treat her at a reduced price! Check it out on the market page. Also, a gift certificate will be provided for you at pick up so you can present it to her in a card!

In the coming weeks we will have basil and tomato plants available for your garden!

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 April 10th


To Contact Us

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

Recipes

*Mushroom Lettuce Wraps *
makes 12 boats or serves 4

2 large garlic cloves – skinned and crushed (use a microplane grater)
2 teaspoons finely grated fresh ginger root (use a microplane grater)
1/4 teaspoon sea salt
1/8 teaspoon ground cayenne
2 tablespoonsTamari soy sauce
1 tablespoon toasted sesame oil
3 tablespoons peanut or grapeseed oil
1 lb fresh mushrooms – stems removed and discarded, caps cut in 1/4? cubes
4 scallions – root ends trimmed, top trimmed 3? from edge and very finely sliced (3/4 cup)
3 tablespoons roasted peanuts – coarsely chopped (use a mini food processor)
1 tablespoon lime juice
12 medium large lettuce leaves (4? long) – rinsed and spin-dried

Place the garlic, ginger, salt, cayenne, Tamari and sesame oil in a small bowl. Whisk until well blended and set aside.
Heat a large non-stick frying pan over high heat. Add the peanut or grapeseed oil and mushrooms. Sauté for 7 to 8 minutes until the mushrooms are golden-brown, tossing only from time to time. Reduce heat to medium. Drizzle with the ginger-soy mixture. Quickly toss and sauté for only 15 seconds. Transfer mushrooms to a large bowl and cool until slightly warm to the touch.
When ready to serve, add the scallions and peanuts to the mushrooms. Drizzle with the lime juice and stir until well blended. Spoon about 2 tablespoons’ worth of the mushroom mixture into each lettuce leaf. Arrange the boats on a platter and Serve immediately.

Market News

Hello!

We hope you are all able to enjoy this beautiful spring we are having! There have been a few freeze scares over the weekend, but thankfully all the crops pulled through with no damage. The strawberries are flowering and setting fruit, and those were our biggest concern. However, never fear! All is well!

We will be continuing our every other week delivery schedule through April, until the first strawberries appear. Please keep this in mind as you order, and stock up on eggs, frozen items, and good greens!

We have a lot of lettuce this week, so think delicious salads for lunch and dinner!

The Bloomy Rind Cheese shop has a great selection of items this week! The sheep’s milk butter is a great treat to try on some Dozen Bakery fresh baked bread, along with some yummy radishes and a sprinkling of salt!~

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 Order Reminder and Bear Creek Farm Special!


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!

Happy Monday! Just a reminder to get your order in for this week – there are still lots of great veggies up on the Market page. Lettuces of all kinds, spinach, watercress, carrots, too! And remember we are on a every-other-week schedule, so stock up now on eggs and frozen meats!

Bear Creek Farm is offering a special on Brisket Beef Red Hot Sausages. You can get one pound for only $6.50 this week only!

It is supposed to be a beautiful day tomorrow, and we look forward to spending the day harvesting our veggies for you!
We so appreciate your support, and 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 27th


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 spring is so beautiful, and we are thankful for the generally mild weather! Happy Easter to all of you that celebrate, and Happy Spring and new beginnings to all!

We are glad to be back with you this week, and have a wonderful selection for you!

We have a new policy regarding egg cartons. All eggs will now be packed in new cartons each week.* We will no longer be accepting any other egg cartons than the ones you receive your eggs in from us*. This will better help us ensure and monitor quality . If you did not receive the carton from any eggs bought from us, please do not bring it to us to reuse or recycle. Thank you!

We are on an every-other week schedule into April. Stock up this week on what you can . Our next delivery will be on Wednesday, April 16th

We so appreciate your support, and 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 Veggies Still Available!


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!

Good Day!

We have some lovely veggies still available on the Market. We have added some more organic lettuce grown by Bountiful Blessings farm. There are still some other good greens including spinach, and also beets and carrots.

Please remember we are on an every-other-week schedule, so now is the time to stock up for next week!

We will be moving this week down to the lawn, under the big trees at the lower parking lot. We so appreciate Trinity Church allowing us to set up under the porch for the winter months.

We so appreciate your support, and 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 13th


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!

Longer daylight hours means we will be moving this week down to the lawn, under the big trees at the lower parking lot. We so appreciate Trinity Church allowing us to set up under the porch for the winter months.

Time is running out to sign up for the Pre-Order Bouquet Special ! This is an early spring special offer as a way for you to save some money on flowers this summer. It also helps support Tally’s early season farm needs, like buying seeds, and supplies. This is a low-income time for farmers, and some investment now in the upcoming season is really helpful! And, during these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!

We are on an every-other week schedule through March! Stock up this week on what you can . Our next delivery will be on Wednesday, March 30th
What are us farmers doing with all this time off?! Spring planting is heavy upon us. It’s time to plant potatoes, onions, and other cool season crops. We hope the ground dries out long enough for us to prep the dirt for these things! And seeding of all the summer crops is happening now- tomatoes, peppers, and eggplant are all starting off now, and we hope there are no surprise late spring freezes. Lots of weeding happening now as well in the strawberry and garlic patch.

We have a new policy regarding egg cartons. All eggs will now be packed in new cartons each week.* We will no longer be accepting any other egg cartons than the ones you receive your eggs in from us*. This will better help us ensure and monitor quality . If you did not receive the carton from any eggs bought from us, please do not bring it to us to reuse or recycle. Thank you!

We so appreciate your support, and 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 - Still Lots of Great Veggies Available and Pre-Order Bouquets!


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 a beautiful, Leap Year kind of day out there!

We still have some great vegetables available! Lots of spinach and lettuces, other greens as well! Great carrots, sweet potatoes, fresh oyster mushrooms, and other lovely items are still on the Market!

Remember we will be off next week, so stock up now on your veggies, meats and eggs!

  • Pre-Order Bouquets are available! This is a special offer as a way for you to save some money on flowers this summer. It also helps support Tally’s early season farm needs, like buying seeds, and supplies. This is a low-income time for farmers, and some investment now in the upcoming season is really helpful! And, during these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!

We are on an every-other week schedule through March! Stock up this week on what you can . Our next delivery will be on Wednesday, March 16th.

Also, we are implementing a new policy regarding egg cartons. All eggs will now be packed in new cartons each week.* We will no longer be accepting any other egg cartons than the ones you receive your eggs in from us*. This will better help us ensure and monitor quality . If you did not receive the carton from any eggs bought from us, please do not bring it to us to reuse or recycle. Thank you!

We so appreciate your support, and 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 February 28th


To Contact Us

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

Recipes

Stir fried Bok Choy with Wild Mushrooms Over Soba Noodles
from Edible Nashville
ediblenashville.ediblefeast.com

Ingredients
½ tablespoons coconut or vegetable oil
8 baby bok choy (cut into halves)
½ cup water
2 tablespoons rice vinegar
1 cup wild mushrooms, sliced
1 carrot (thinly sliced)
2 cloves garlic, minced
1½ teaspoons sea salt, divided
1 teaspoon turmeric
½ pound hot cooked soba noodles
1 scallion (julienned)
1 cucumber (julienned) juice of ½ lemon
Preparation
1. Melt the coconut oil in a saucepan at high heat. Place bok
choy halves in pan to form a single layer. Add water, rice
vinegar, mushrooms, carrots, garlic, ½ teaspoon salt, and
turmeric. Cover pan and braise vegetables for 5 to 8 minutes.
2. Place the braised bok choy and mushroom mixture over soba
noodles. Garnish with cucumber and scallions.

Market News

Hello!

We know you all enjoyed the beautiful weather today as much as we did! We have lots of news today, so please take a minute to read before you hop on over to the market.

We have a great selection for you this week! There is a bounty of sweet, crunchy lettuces and spinach this week, some lovely root vegetables and radishes, and other mild, juicy greens freshly harvested from our farms just for you! Check out the recipe as a way to enjoy some of our veggies and mushrooms!

  • Pre-Order Bouquets are available! This is a special offer as a way for you to save some money on flowers this summer. It also helps support Tally’s early season farm needs, like buying seeds, and supplies. This is a low-income time for farmers, and some investment now in the upcoming season is really helpful! And, during these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!

We are on an every-other week schedule through March! Stock up this week on what you can . Our next delivery will be on Wednesday, March 16th.

We have two bits of egg news! For the next few weeks we will be offering on special some Certified Organic eggs from Eaton’s Creek Organic Farm in Joelton. They are a slightly higher price from the regular Fresh Harvest eggs. Our farmer friends at Eaton’s Creek have a new flock of heritage birds, and are still learning about how much they will produce and finding the right market for them. We will be helping them out here for a little bit – let us know what you think!

Also, we are implementing a new policy regarding egg cartons. All eggs will now be packed in new cartons each week.* We will no longer be accepting any other egg cartons than the ones you receive your eggs in from us*. This will better help us ensure and monitor quality . If you did not receive the carton from any eggs bought from us, please do not bring it to us to reuse or recycle. Thank you!

We also have Dylem and Calebs’ Farm eggs this week, if you enjoy supporting these farm kids in their income-generating home project!

A reminder that we can not be responsible for the fate of bags that are left for those that need to pick up after 6:00. We have had some issues lately with bags missing by the time the customer gets there. This is very distressing to us, and we are working with Trinity Church on this issue. In the meantime, please be aware that there is a chance, if you need to arrive after we leave, that you will not find your order there when you get there. Again, we are working on this and will keep you informed.

We so appreciate your support, and 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 February 14th


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!

Happy Valentine’s Day to everyone! Hope you have had some time today to spread the love around to your family and friends.
We have a great selection for you this week! There is a bounty of sweet, crunchy lettuces and spinach this week, some lovely root vegetables and leeks, and other mild, juicy greens freshly harvested from our farms just for you! It really is possible to eat healthy over the winter, thanks to our mild climate and experienced growers!
Some other items to notice this week:

  • Pre-Order Bouquets! During these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!
  • Oyster Mushrooms* are back from local farm Whispering Creek! These fresh mushrooms are delicate and tender and can cook very quickly. Keep them in the refrigerator in the paper bag, and they will keep for up to a week.

Kefir Water! This is a mild, light and refreshing carbonated beverage with probiotic properties similar to kombucha or yogurt.

Dylem and Calebs’ Farm Eggs are here!

  • Lots of great items from our meat vendors this week, Bear Creek Farm and Wedge Oak Farm. These are truly some of the best producers of pasture raised meats anywhere, and work with the finest restaurants and chefs in the area. We are lucky to have them with us at our Market!

We are on a every-other-week schedule! This means that after this week, we will have a week off, and will be delivering again the following week, March 2nd. It is a good idea to stock up on goodies! Get your eggs, frozen meats, and veggies to last you through the two weeks. The greens will keep well in the fridge in a plastic bag.

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 January 31st


To Contact Us

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

Recipes

Easy Saute of Oyster Mushrooms

serves 2

1 tablespoon vegetable oil
1/4 lb small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
1/2 teaspoon cider vinegar

PREPARATION
Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with pinch salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
Cooks’ note:
Mushrooms can be made 4 hours ahead and kept at room temperature.

Market News

Hello!

What a difference a week can make! From 8" of snow to 70 degrees! We hope you have all enjoyed the roller coaster – sure keeps things interesting!

We have a great selection for you this week! Oyster Mushrooms are back from local farm Whispering Creek! These fresh mushrooms are delicate and tender and can cook very quickly. There is a recipe for a simple saute, but also consider using them in a frittata, omelet, risotto, lasagna, or a hearty salad! Keep them in the refrigerator in the paper bag, and they will keep for up to a week.

We are on a every-other-week schedule! This means that after this week, we will have a week off, and will be delivering again the following week, February 17th. It is a good idea to stock up on goodies! Get your eggs, frozen meats, and veggies to last you through the two weeks. The greens will keep well in the fridge in a plastic bag.

There are some new items our vendors have listed! The Bloomy Rind has all natural salami made from Tennessee beef. This, along with the crackers and her great selection of cheese makes for a stunner of a cheese tray! And don’t forget the sweets! There is some chocolate bark and caramel sauce up there too!

Wedge Oak Farm has a good selection of duck this week – whole and parts. Consider this as an alternative to your chicken routine!

And as always, there is Dozen Bakery’s fresh baked bread and cookies, and Bear Creek Farm’s great beef selection.

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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