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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 20th


To Contact Us

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

Recipes

Grilled Panzanella Salad
Serves 4

1 loaf bakery-style bread such as French or Italian
extra-virgin olive oil
2 beefsteak tomatoes
1 cucumber
½ red onion
½ cup ciligene mozzarella (small balls)
Lemon Vinaigrette
1 bunch basil

Preheat the grill to high. Cut four ¾-inch thick slices of bread and brush each side with olive oil. Grill for 1-2 minutes a side, until each side has nice grill marks. Transfer to a cooling rack.

Cut the tomatoes into big, irregular-shaped chunks. Peel cucumber, if desired, and cut into similar shapes. Finely dice the red onion and place in a large bowl with the tomatoes, cucumber and mozzarella. Drizzle in the lemon vinaigrette until everything is nicely coated. Tear basil leaves from their stems (leaving the leaf intact) directly into bowl.

Cut the grilled bread into cubes and add to the bowl. Toss to combine and serve.

Lemon Vinaigrette
Yield = 1 cup

¼ cup finely chopped shallots
¼ cup lemon juice
½ tsp. kosher salt
¼ tsp. sugar
freshly ground black pepper to taste
½ cup extra-virgin olive oil

Whisk shallots, lemon juice, salt, sugar and pepper. Slowly drizzle in the oil and whisk until emulsified. Transfer to a jar and refrigerate until ready to use.

Market News

Hello!

This wet, cool weather has been strange, although it is nice to get a short break from the heat in the middle of summer. It has certainly been a generally tolerable summer so far, although who knows what August has in store for us!

Lots of mid summer produce for you this week, although we are in between squash plantings right now. We should have more of that in the coming weeks.

Little Seed Farm has posted some new products on the market. They make some wonderful skin care products in addition to their soaps, with some ingredients grown and gathered right on their farm. PLease check out their stuff, as it is of wonderful quality and we are sure you will be pleased with it!

This week we have local, organically grown berries for you! We will be offering blueberries from Blue Honey Farm in Eagleville, Tn. These are unsprayed, organically grown blueberries. You can read more about their farm on the “Our Grower’s” Page of the website, and contact them directly with any questions. We will continue to have their berries in the weeks ahead!

Please remember you can read information about all of our growers and producers on the “Our Growers” page. We want you to know and love all of the Fresh Harvest vendors, just as we do. Most of them we have worked with for many years and we value their friendships as well as are proud to be able to offer you their products.

Once again, 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 July13th


To Contact Us

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

Recipes

Savoy Cabbage Slaw with Basil and Lemon
from Epicurious
No lettuce these hot days, but try a great slaw for dinner! The lemon and basil make this really a stand out!

Makes 8 Servings
For a nice variation, try making this one with Napa cabbage.
Can be prepared in 45 minutes or less.

ingredients
8 cups finely sliced savoy cabbage (about 1 1/4 pounds)
1/2 cup chopped fresh basil
1/2 cup low-fat (2%) buttermilk
1/2 cup low-fat mayonnaise
1/4 cup grated onion
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
preparation

Combine cabbage and basil in large bowl.

Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)

Market News

Hello!

We’ve got a bounty of summer produce for you! Now is a great week for you to think of preserving some of our offerings. Cucumbers for pickles, tomatoes for canning, basil for pesto in the freezer, cabbage for kimchi or sauerkraut. Are you thinking about winter yet? We farmers are! It is always amazing to be in the thick of summer and be needing to plan our crops for Fall and Winter. So these days, in addition to harvesting daily the tomatoes, squashes, cukes and green beans, we are seeding and transplanting the crops we’ll be harvesting for you come September and October.

This week we have local, organically grown berries for you! We will be offering blueberries from Blue Honey Farm in Eagleville, Tn. These are unsprayed, organically grown blueberries. You can read more about their farm on the “Our Grower’s” Page of the website, and contact them directly with any questions. We will continue to have their berries in the weeks ahead! We will also have a limited supply of blackberries from Natural Fields Farm in Gallatin. These berries are listed under the “fruits” section on the Market page offerings on the left side of the page.

Please remember you can read information about all of our growers and producers on the “Our Growers” page. We want you to know and love all of the Fresh Harvest vendors, just as we do. Most of them we have worked with for many years and we value their friendships as well as are proud to be able to offer you their products.

This week we will have the Peach Truck with us again. Lucky us! And the peaches are just getting better and better. And please remember to support our other wonderful vendors like Little Seed Farm soaps, Dozen Bakery Twin Forks farm bread and granola, Tru Bee honey, and cheeses from The Bloomy Rind.

Once again, 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 July 6th


To Contact Us

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

Recipes


Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
from Nancy Viennea, Good Food matters, nancyvienneau.com

1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)

Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.

Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.

Drain well.

In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.

Charred Red Onion Dip/Dressing
adapted from Cooking Light

1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne

Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.

Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.

Serves 6-8

Market News

Hello!

Summer is in full swing on the farms. It’s hot and dry as July usually is, and overall the crops are doing well with the heat as long as they get their irrigation. The summer crops are in full swing, which means we have a bounty of produce for you! We are thankful to Rocky Glade Farm, who is keeping us in greens this far into the summer heat. And the tomatoes are in and just luscious. Make sure you get a tomato sandwich this week! We’ve also got a great selection of other goodies to make salads with – cabbage, kohlrabi, fennel, red onion, beets, and cukes!

One of our longtime customers and local food advocates, Nancy Vienneau, has a new cookbook out that is just amazing! It is chock full of wonderful, seasonal recipes that are delicious, accessible, and creative. It is called Third Thursday Community Potluck Cookbook, and is really worth the investment. You can find info on where to buy it locally on Nancy’s blog,_ Good Food Matters _, at
http://nancyvienneau.com/. Also on there is a great potato salad recipe which is featured on our recipe today, with many of the ingredients available at our Market today

Once again, 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 NEW ITEMS ADDED FOR WEEK OF JUNE 29TH!!


Hello!

We have added some new items from Rocky Glade Farm this morning. There are some greens on there – kale and chard, as well as a lovely assortment of herbs. Please go back and place another order if you would like some!
Thanks so much and have a great day!

John and Tally

Fresh Harvest for June 29th


To Contact Us

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

Recipes

Curry Marinated Summer Squash Salad
from Naturally Ella.com

Ingredients
1 medium yellow squash
½ teaspoon garlic
½ teaspoon tumeric
1 teaspoon cumin
½ teaspoon corriander
¼ teaspoon mustard powder
¼ teaspoon ginger
pinch red pepper flakes
1 tablespoon olive oil
­­­­­­­­­­­­­­­­­­­­­­­
½ cup feta
1 cup chickpeas, drained and rinsed
3­4 handfuls of kale, lettuce, or other green
Instructions
1. Cut squash in to ¼" thick wedges. Blend spices together and toss with squash
and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or
up to overnight.
2.  When ready, preheat oven to 375?.
3. Bake squash until tender and beginning to brown20­25 minutes. Remove and let cool slightly.
4. Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.

Market News


Hello!

Hard to believe it is almost July! We wish you all a fun and safe 4th of July on Friday.

We’ve got lots of nice summer produce for you this week. We’ve been waiting all winter for these fruits of summer to come in – tomatoes! Cucumbers! squash! green beans! There is just no way grocery store produce compares to these items when they are picked at their peak in the summer sun.

It is a busy day for us on Wednesday packing your orders. We are receiving deliveries from our other vendors, or driving around Nashville picking up items to fill your orders. We also deliver to restaurants on Wednesday before we get to Trinity to pack. So, we do out best to be all packed and ready for you by 4:00 on Wednesday. It is very hard for us to be ready for you before then, and we hate to rush because that is when mistakes are made! So, unless you have let us know ahead of time, please refrain from showing up too early before 4:00. We really need that time to make sure we are organized and ready for you! We know you understand, and we really appreciate it!

Once again, 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 June 22nd


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 Summer! The heat has certainly kicked in and we are in full on summer mode! You will definitely notice the leafy greens transitioning out in the coming weeks, as we head into those fruits lucious summer fruits of tomatoes, squashes, and cucumbers . However, this week we continue to have a nice combination of late spring veggies with the summer ones. We’ll continue to have lots of cabbage for slaw, and soon those fresh dug potatoes will be in!
The Peach Truck will continue to be with us through the summer. Try some fresh peaches with some of Dozen Bakery’s shortcakes and ice cream for an easy summer dessert. If you want something even easier, you’ve got to try a Peach Gallette!

Also, if you are a customer who picks up Wednesday morning at Westhaven in Franklin, let us know if you would like for us to get you some peaches! We can get them for you on Wednesday.

Please support all our local providers – little Seed Farm soap, Tru Bee honey, Twin Forks Farm Breads, the Bloomy Rind cheese shop, Wedge Oak farm eggs and meat, and Bear Creek Farm meats.

Once again, 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 June 18th


To Contact Us

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

Recipes

Roasted Savoy Cabbage with Parmesan
(serves 2)

1 head savoy cabbage
1 tablespoon olive oil
salt and freshly ground black pepper
2 tablespoons fresh grated Parmaggiano Reggiano cheese

Preheat oven to 475F.

Remove the core from the cabbage and cut into 3/4" cubes. Place on a cooking sheet and toss with the olive oil, salt and pepper. Transfer to a hot oven for 8 minutes, shake the pan to shift it all around and return to oven for another 5 minutes. Sprinkle with cheese and toss together. Return to oven for 2 more minutes.

Serve hot.

Market News


Hello!

It seems like the wet weather is behind us for now. It was pretty stressful having the fields so wet and being completely unable to do any work out there! The weeds sure enjoyed it, and now that it has finally dried up we’ve got lots of transplanting to catch up with, beds to turn over, and a whole bunch of weeding to do! The summer crops are starting to come in slowly but surely with this warm weather. Certainly summer is here!

There will be no flowers this week, but they will return next week! Let Tally know if you have any special requests!

A reminder that we will reuse any of the plastic bags, egg cartons, or other containers that we use for packing. Please don’t give us other bags that are not usable for us – it makes for a lot of work separating everything out. We do appreciate you bringing us back our Fresh harvest bags when you pick up your order!

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Once again, 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 June 8th


To Contact Us

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

Recipes


Savory Baked Pancake with Spring Greens
Serves 4-6

You can use just about any vegetables in the filling, so it’s a great budget recipe and for emptying the fridge. Simply just fry them up in a pan for a few minutes before adding them to the batter.  The almond flour and buckwheat flour might be a little costly if you are on a budget, but you can replace them with 1 cup whole wheat flour.

6 organic eggs
2 cups / 500 ml milk of your choice (we used organic oat milk)
½ cup / 60 g / 120 ml almond flour
½ cup / 65 g / 120 ml buckwheat flour
1/2 tsp sea salt
4 tbsp parmesan cheese, grated (optional)
2 tbsp (30 g) cold-pressed coconut oil or organic butter

Vegetable filling
1 onion
1 large bunch rainbow chard, s or other spring greens (save half of the bunch for the salad, see below)
8 sun-dried tomatoes, thinly sliced (if dried, soak in water for 15 minutes or until soft)
2 sprigs fresh thyme or 1 tsp dried thyme

Preheat the oven to 410°F. Place a 8×10-inch (20×25 cm) baking dish inside the oven. Thinly slice the onion and 1/2 of the bunch of rainbow chard, reserve a few whole top leaves for later. Heat oil in a skillet and stir-fry the onion, chard, thyme on medium to low heat for 5 minutes, stirring occasionally. Set aside. In a separate bowl, use a whisk to beat the eggs in a large bowl until frothy. Add milk, flour and sea salt. Keep whisking until smooth. Add the stir-fried chard, thinly sliced sundried tomatoes and parmesan cheese. Now place the piece of butter or coconut oil into the warm baking dish in the oven. Remove the dish as soon as the butter or coconut oil has melted and pour it into the batter and stir to combine. Pour the batter into the dish and arrange the reserved chard leaves on top, make sure that they are at least partially covered in batter. You could sprinkle a little grated parmesan on top, if you like. Place the dish back in the oven and bake for around 30 minutes or until nicely browned and set. Meanwhile prepare the salad. Place the sliced chard, strawberries and tomatoes in a bowl, drizzle with honey, oil and lemon juice, season with salt and pepper and toss to combine. Remove the dish from the oven, let cool slightly and serve.

Market News


Hello!

As we head into this bountiful summer growing season, we want to acknowledge that you have a lot of options when shopping for local produce. Farmer’s Markets are popping up all over the city, and we are grateful the Nashville is so supportive of its small farmers.

We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Please remember that we guarantee all our products! If you are ever not satisfied, let us know and we will refund your money or replace the item. All of our vendors offer excellent customer service, and are happy to work with you to meet your needs. We understand that, as opposed to a farmer’s market, you are not able to choose the specific item that goes into your bag. We strive to give you high quality at all times, and guaranteeing our products is one way we can assure you of our commitment to this.

We are happy to have The Peach Truck joining us again this week, and every week through the summer. make sure you get some peaches when you pick up your order!

Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

Fresh Harest for June 1st


To Contact Us

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

Recipes


Radicchio Cabbage Slaw with Honey
from Martha Stewart Living
This is a fun way to try radicchio!
Ingredients

3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips

Directions

Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. Slaw can be refrigerated in an airtight container up to 1 day.

Market News


Hello!

Thanks to all of you for your patience and good humor last Wednesday with the different location and the rain. This Wednesday we should be “back to normal”, whatever that means! If it is raining, which is hard to tell right now what the forcast holds, we will be able to be up under the Church awning again.

This week we have a lovely selection. You may have noticed the first warm season crops coming in – summer squashes, cucumbers, and this week the first tomatoes! These are grown by Abe Hershberger, whom we have worked with for years. This Amish family grows using only organic methods. I asked Abe about his having such crops so early in the season, as he has no greenhouse. He heats his seed starting house with wood, and started the seeds in mid January. He kept them warm in there until they got quite large, and set them out in the field in mid March. He did use row covers to protect from frost, but it is still quite amazing they survived. One interesting tip for you gardeners out there – he said he planted his tomato plants horizontally into a trench, so that they would grow roots out of their stem. He feels that may be why they are such hardy plants.

This week we have a nice new batch of Sweet basil plants, ‘Genovese’, in case you need a few more for your garden. Also there are still some nice looking purple basil and cinnamon basil plants available.

Twin Forks Farm Bread is back with us this week after taking a week off. Please support all our wonderful other vendors – Little Seed Farm soaps, Dozen Bakery, Wedge Oak and Bear Creek Farms, The Bloomy Rind, and Tru Bee Honey. We are so honored to be surrounded by such a wonderful group of local food artisans!

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Once again, 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 24th - Parking Changes for Wednesday Pick up! Please Read!


To Contact Us

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

Recipes


Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese

preparation

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Market News


Hello!

This Wednesday there will be a Memorial Service being held at Trinity Church before and during pick up hours. Because of the need for parking for the service, we will move our spot to lower in the parking lot, closer to the road immediately on the left when you pull into the lot off of Sharondale. It is the spot that used to be the home of the Johnny Howell produce tent. We will set up there for this week only. Unfortunately, it also looks like weather could be very wet on Wednesday, so we may be distributing your bags out of the back of our vans. We apologize ahead of time for any chaos or confusion, and appreciate your flexibility and patience!

We are pleased and excited to have The Peach Truck with us every Wednesday now on through the summer! We invited them to set up next to us so that you would have easy access to their wonderful, Georgia grown peaches. While these peaches are not local and are not organic, the farm and Peach Truck are a family run business that uses low-spray and best practice agriculture techniques.

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Once again, 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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