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 July 22nd




Market News

Hello!

The melons are here! Those luscious fruits of summer are at their best right now, and we have a great selection for you! Cantaloupe and watermelon are delicious and versatile – from salads to dessert to juices to breakfast. Watermelons are a healthy sweet treat – they even help to cleanse the body of toxins and lower inflammation.
Get them while you can!

They are in the “Fruits” section of the Market.

Also – it’s the last week for Blueberries!

Check out the selection at The Bloomy Rind! Burrata is in to go with those tomatoes. The rest of the really varied selection is also spectacular!

We’ve got some specials on cucumbers and tomatoes for those who want to do some summertime food preservation.

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

John and Tally

Recipes


Cantaloupe Salad with Basil, Fresh Mozzarella and Onions

A sweet/savory alternative to the traditional tomato caprese salad

1 medium cantaloupe, cut into 1 inch cubes
10 to 20 leaves of basil, chiffonaded (reserve a few whole leaves for garnish)
10 green olives, sliced
1/4 red onion, thinly sliced
1 cup fresh mozzarella balls, sliced into quarters
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice, from 1 lime
Salt and pepper to taste
In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

Fresh Harvest Order Reminder!




Market News

Hello!

There is still time to order some wonderful summer produce!

This may be the last week for blueberries, so get them while you can! They are so easy to freeze!
There are a few watermelon still on the Market as well, under the “Fruits” section.

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Fresh Harvest for July 15




Market News

Hello!

We have a farm dinner coming up this weekend, July 21st at Turnbull Creek Farm! If you have ever been interested in seeing one of our farms and enjoying a feast under the stars, there is still time to purchase tickets! This event is put on by Edible nashville magazine, and will feature local chefs and live music, as well as a tour of Tally’s farm. You can get tickets to the event here – http://ediblenashville.ediblecommunities.com/things-do/july-21-farm-dinner-turnbull-creek-farms

We have melons this week – cantaloupes and watermelon!! These are listed in the “Fruits” section of the Market. Also lots of other great summer veggies and blueberries! Get the blueberries while you can – they won’t be around much longer!

This is the time for all your canning and stocking up for winter! There are two specials this week on summer veggies – paste tomatoes and cucumbers – that are perfect for those who want to put aside some food for winter!

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

John and Tally

Recipes


Lazy Tomato Sauce for Freezing

(from Jill Melton, editor at Edible nashville)

The key is to slow simmer it, reducing down the juices to a rich, sumptuous sauce. It’s what I call a lazy, sauce—as I don’t even peel the tomatoes. I hack out any bad spots with a knife, toss the rest in a large stockpot or saucepan, and crush with my hands until it’s a soupy mess. The pot is set over medium heat to come to a boil, then lowered, at which point it happily simmers away.
Once the sauce is thick, I crush a couple garlic cloves into it, splash with vinegar, sugar, salt, pepper and slivers of fresh basil. Sometimes I add a dash or olive oil, sometimes not. Your call. It’s then spooned into jars, given to friends or stashed into the freezer.

Core tomatoes, toss in stockpot or large saucepan. Crush with hands. Place pot over medium heat until sauce is boiling. Lower heat and simmer for 3-5 hours or until sauce is chunky and thick. Add remaining ingredients. Spoon into jars and freeze.

Fresh Harvest - Summer Fruits and New Item!




Market News

Hello!

There is still time to order some wonderful summer produce! Lots of blueberries and cantaloupe on the Market! And Sugar Camp Farm has added some Savoy Cabbage – a delicious lettuce or cooking green substitute this time of year!

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Fresh Harvest for July 8th




Market News

Hello!

We’ve got it all this week, folks! All the best of summer’s bounty! Blueberries, tomatoes of all kinds, fresh dug potatoes, squashes and eggplant! It’s full on summer, and the eating is good!!

There is a special on cucumbers this week for all you picklers out there!

Lots of good specials on the meats, too! And don’t forget to check out the artisinal cheese selection this week from The Bloomy Rind.

Please know we only want to provide you the best product and service possible. If there are issues with any part of your order, please let us know and we will refund your money or replace the item! We appreciate feedback as it makes us do a better job!

We know you have a lot of options these days for your local food shopping. Thanks so much for your support, and we will see you on Tuesday!

John and Tally

Recipes

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Easy French Ratatouille

Use up Summer veggies with this!!

5 tablespoons olive oil, divided, plus more for serving
1 1/2 pounds eggplant (1 large), large dice
Kosher salt
Freshly ground black pepper
1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice
1 medium yellow onion, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1 pound tomatoes (3 to 4 medium), large dice
1 large bell pepper, large dice
1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil. here ?
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Fresh Harvest - Order by Tonight! Delivery Tomorrow!




Market News

Hello!

This is your time to order! The Market will be open until this evening, and delivery is tomorrow, Tuesday July 3rd!

We have great veggies, meats, baked goods, cheeses, and BLUEBERRIES still available for your Fourth of July plans!

We look forward to seeing you tomorrow! But if not, we will be back on our regular schedule next week! Be safe out there, and have a happy holiday!

Thanks for your support!

John and Tally

Recipes


Fresh Harvest - Delivery Tuesday July 3rd!




Market News

Hello!

This week due to the July 4th holiday we will be delivering on Tuesday, July 3rd. We will be at the same location from 4 – 6. The Market will close Monday evening!
Farm pick ups will still be on Thusday.

We have plenty of great items for your week! Lots of blueberries, TOMATOES!, and lots of other veggies for you coleslaw and grilling needs! And don’t forget the good bread for those tomato sandwiches!
Also the first fresh garlic of the season!

We have some special raw, unfiltered honey WITH COMB from the Hershberger family this week for a limited time.

And don’t forget all the meats for your festivities, and of course some happy flowers for you table.

Please know we only want to provide you the best product and service possible. If there are issues with any part of your order, please let us know and we will refund your money or replace the item! We appreciate feedback as it makes us do a better job!

You have until Monday night to place your order!

Be safe out there, and please take of each other!

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

John and Tally

Recipes


Thai Basil Pesto

Make a batch of this and you can make any dish more Thai-inspired – add to noodles, stirfries, grilled meats or tofu!

2 c Thai basil leaves (some stems are fine too)
3 Tbs plain roasted peanuts
1 Tbs your favorite sweetener (I like agave and coconut sugar)
1 Tbs rice wine vinegar (or another white vinegar if you prefer)
2 Tbs sesame oil
3 cloves garlic
1/2 tsp red pepper flakes (optional)
1/2 tsp low sodium soy sauce

Fresh Harvest - Delivery on Tuesday July 3rd!




Market News

Hello!

This week due to the July 4th holiday we will be delivering on Tuesday, July 3rd. We will be at the same location from 4 – 6. The Market will close Monday evening!
Farm pick ups will still be on Thusday.

We have plenty of great items for your week! Lots of blueberries, TOMATOES!, and lots of other veggies for you coleslaw and grilling needs! And don’t forget the good bread for those tomato sandwiches!
Also the first fresh garlic of the season!

We have some special raw, unfiltered honey WITH COMB from the Hershberger family this week for a limited time.

And don’t forget all the meats for your festivities, and of course some happy flowers for you table.

Please know we only want to provide you the best product and service possible. If there are issues with any part of your order, please let us know and we will refund your money or replace the item! We appreciate feedback as it makes us do a better job!

You have until Monday night to place your order!

Be safe out there, and please take of each other!

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

John and Tally

Recipes


Thai Basil Pesto

Make a batch of this and you can make any dish more Thai-inspired – add to noodles, stirfries, grilled meats or tofu!

2 c Thai basil leaves (some stems are fine too)
3 Tbs plain roasted peanuts
1 Tbs your favorite sweetener (I like agave and coconut sugar)
1 Tbs rice wine vinegar (or another white vinegar if you prefer)
2 Tbs sesame oil
3 cloves garlic
1/2 tsp red pepper flakes (optional)
1/2 tsp low sodium soy sauce

Fresh Harvest Blueberries and July 4th Schedule!




Market News

Hello!

We’ve got lots of Blueberries, veggies, and flowers still available!

Next week the July 4th holiday falls on a Wednesday. We will be delivering on Tuesday, July 3rd instead! That way you can still get goodies for your 4th festivities!

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Fresh Harvest for June 24th




Market News

Hello!

We are so excited this week because blueberries are in! We have lots available so now is the time to stock up! We know strawberry season was disappointing, but it looks like these blueberries will make up for it! We are thankful to be getting our organic blueberries from Blue Honey Farm in Eagleville, TN .

Blueberries are easy to freeze and are great to have around all winter long!

The Bloomy Rind has some great offerings this week – the first fresh burrata of the summer!

It’s also a big week for flowers – the zinnias are really kicking in! So treat yourself or a friend to some flowers!!

It’s hot enough that the easy eating days are here, with lots of fresh chopped salads and out door grilling! We’ve also got the seasons first, fresh dug potatoes!

We know you have lots of options for buying local produce these days, and we are so grateful for your purchase of our local, organic produce and meats! We want you to be 100 percent pleased with your order, and we offer refunds or exchanges if you are not satisfied. We welcome your feedback as it helps us to be better at what we do!

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

John and Tally

Recipes


Cabbage and Caramalized Onion Tart
from NYT Cooking

A delicious and easy dinner!

2 tablespoons extra virgin olive oil
2 medium onions, cut in half root to stem, then thinly sliced across the grain
Salt
2 garlic cloves, minced
1 small cabbage, shredded or chopped (about 6 cups)
Freshly ground pepper
4 eggs
¾ cup low-fat milk
½ cup, tightly packed (2 ounces) Gruyère cheese
One pie crust

Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.