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 May 20th - Strawberries!




Market News

Hello!

It is full steam ahead on produce this week! Those strawberries are finally coming in as well! There is such a great selection of vegetables this week it is a feast for the senses.

John’s strawberries have been a little late in getting here, but are big, sweet and delicious. Last week we pieced together berries from 3 different farms, but this week these beautiful berries are all organically grown at John’s farm.

Just in time – Dozen Bakery has listed their scrumptious Brown Sugar Shortcakes – perfect for strawberry shortcake and lots of other things as well!

It is always hard to guess quantity on items like berries – we usually don’t know for sure until we pick them! If they are sold out and you would like to order some, please leave us a note in the comments section of your order and we will try to get you some!

There are a few varieties of herb plants left for your garden, as well as the seasons first cut flower bunches!

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

John and Tally

Recipes

Fresh Harvest Time To Order!




Market News

Hello!

There are good veggies to be had still on the Market – lots of great lettuces and, greens, and other salad fixins.

And don’t forget our other wonderful vendors- good bread, delicious cheese, healthy eggs, and the best in local meats!

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 May 13th




Market News

Hello!

Well we have dived head first into summer! The long suffering spring crops are again going through some stressful temperatures. We are irrigating like crazy to keep the roots cool in hopes of preventing the lettuces to all get bitter and bolt!

We have the great treat of fresh shiitake mushrooms! Also strawberries are picking up steam and we should have some at delivery available on a first come, first serve basis!

We got news from The Peach Truck that their first delivery of peaches will be this Wednesday! These are non-organic peaches from Georgia, and we do not sell them directly through Fresh harvest as we only sell local and organic produce. However they are set up near us for the summer ahead, and will be open from 4:30 – 6:30, or until the peaches run out.

The Bloomy Rind is back with us this week – it’s always fun to try Kathleen’s carefully curated selection of artisan cheese!

This is the last week for buying herb plants! There are still lots of beautiful basil, thyme, rosemary and oregano plants for your garden.

You have until Tuesday night to place your order.

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

John and Tally

Recipes

Sweet Braised Whole Spring Onions

This turns these onions from a garnish to a delicious side dish!
Serves: 4

2 1/2 tablespoons unsalted butter, at room temperature
1 pound scallions/spring onions (about 5 bunches, or 3 dozen)
1/2 cup water
1 1/2 teaspoons coarsely chopped fresh tarragon (do not substitute dried) or 1 tablespoon chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
1/2 lemon
Heat the oven to 350 degrees. Using about 1 1/2 teaspoons of butter, generously butter a 9-by-13-inch baking dish. Trim the root ends and 1 1/2 inches off the green tops of the scallions. Arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. Place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the center of the dish and a single layer of bulbs and each end of the dish. Pour the water into the dish. Cut the remaining butter into slivers and dot it over the top of the scallions. Season with the tarragon or parsley, salt, and pepper.

Cover the dish tightly with foil, and slide onto the middle rack in the oven. Braise undisturbed until fragrant and tender, 35 to 40 minutes. Remove the foil from the dish, and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste, and serve hot or warm.

Fresh harvest - Order Reminder! Salad Time!




Market News

Hello!

It’s salad time of the year – lots of great lettuces and other salad fixins still on the Market. If you haven’t ordered yet, you have until Tuesday evening.

There are plenty of lovely plants for your garden – it is that time of year! The basil and herb plants are just beautiful, and are ready to be planted!

You have until Tuesday night to place your order.

Thanks for all your support!
We really look forward to seeing you!

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

John and Tally

Recipes

Fresh Harvest for May 6th




Market News

Hello!

It’s lettuce week, ya’ll! We’ve got yummy varieties for you this week, so enjoy the warming weather and eat salad! Even a delicious iceberg type – the real deal and so much better than you can get in a grocery store!

We also have lots of herb plants left – beautiful basil plants, which you can never have enough of, and some new dill, cilantro and rosemary!

The Bloomy Rind is off this week. Meanwhile, please support our other vendors! We are thankful to have them around!

This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

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

John and Tally

Recipes


Sweet Potato and Avocado Green Salad

A simple and satisfying salad that uses up our delicious produce!

SWEET POTATO
1 large or 2 small organic sweet potatoes (~200 g), skin on, halved then sliced into 1/4-inch rounds
1 Tbsp (15 ml) avocado or coconut oil (or water)
Pinch sea salt

DRESSING
1/4 cup (60 g) tahini (sesame seed paste)
2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) maple syrup (omit if you prefer a less sweet dressing)
Pinch sea salt
Water to thin (4-6 Tbsp)

SALAD
5 cups greens of choice
1 ripe avocado, cubed
optional: 2 Tbsp hemp seeds

Instructions
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

Fresh Harvest - Get Plants for Your Garden!




Market News

Hello!

There are a few vegetables left on the market for you!

There are plenty of lovely plants for your garden – it is that time of year! The basil and herb plants are just beautiful, and we have a really great variety of peppers!

You have until Tuesday night to place your order.

Thanks for all your support!
We really look forward to seeing you!

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

John and Tally

Recipes

Fresh Harvest for April 29th




Market News

Hello!

Looks like Spring may finally be here. We hope for no more frosty nights or extended rainy days.

With all this cold and wet, the field crops are behind this year. The past few winters have been so mild we have become spoiled with early veggies – but not this year! Pickings are slim! But, the veggies are trickling in – especially the greens and lettuces, so we are able to offer you a nice selection this week.

Produce will kick in soon enough as the weather warms and settles. We appreciate your patience!

We have a wonderful selection of pepper plants this week, as well as a beautiful selection of herbs and basil plants!

The pepper plants are all organically grown with lots of TLC by our friend Tana Comer at Eaton Creek Organics. These are no big box store plant starts – these are high quality, thriving plants that are sure to bring you much delicious eating this summer!

This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

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

John and Tally

Recipes

Fresh Harvest - Make A Salad, Plant Some Plants!




Market News

Hello!

Happy Earth Day! We appreciate all you do to make our food system more sustainable. In buying local organic food, you are doing good not only for your body, but for the planet as well. It is a small step, but it means a lot to us small farmers and business owners.

Our vegetable offerings are very low due to
A colder winter and the wet and cold spring. We hope the temperatures continue to rise and encourage the veggies to grow faster! So get what veggies you can, and stock up on the meat and eggs offered – along with some Dozen Bakery bread you have many delicious meals!

We have a wonderful selection of herb and vegetable plants, as surely you are all as anxious for spring to get started as we are! We have a great variety of heirloom tomato plants this year, all organically grown with lots of TLC by our friend Tana Comer at Eaton Creek Organics. These are no big box store plant starts – these are high quality, thriving plants that are sure to bring you much delicious eating this summer!

What better way to celebrate the Earth than buying some plants and getting your hands in the dirt! If you have any questions about something in particular please let us know!

This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

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

John and Tally

Recipes


Roasted Kohlrabi

Kohlrabi is great raw in a salad, but it’s also really satisfying cooked in this hearty way!

Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced

salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
Preheat an oven to 450 degrees F
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Fresh Harvest This Week!




Market News

Hello!

We are on this week – Back to the regular schedule and we hope you join us!

There are lots of sweet potatoes left on the market, as well as a great selection of meats, eggs, and other products from our amazing vendors.

It may not seem like it tonight, but planting time is approaching so if you are ready for you tomato and herb plants, we have our first round of those available as well!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thank you and we will see you soon!
John and Tally

Recipes

Fresh Harvest - We're back! With Heirloom Tomato Plants!




Market News

Hello!

Well, it took us a while but we are back!! This transition into spring has been a doozy, and was a big setback to most of our planned spring crops. The months of March and April are challenging to keep productive anyway, but with the especially cold winter and wet and chilly follow up weather, crops were hard to get started and even harder to get to want to grow!

That being said, we are still rather low on produce, so there is not much offered in that category. We hope by even next week to have more available for you! Don’t lose hope – the good stuff is truly right around the corner!

Meanwhile, we did want to start offering you the wonderful selection of herb and vegetable plants, as surely you are all as anxious for spring to get started as we are! We have a great variety of heirloom tomato plants this year -10 kinds to be exact! All organically grown with lots of TLC by our friend Tana Comer at Eaton Creek Organics. These are no big box store plant starts – these are high quality, thriving plants that are sure to bring you much delicious eating this summer!

In the coming weeks we will continue to have plants for you – eggplant and peppers, and different varieties of basil. If you have any questions about something in particular please let us know!

Please enjoy the offerings from our other vendors! Bear Creek Farm and Wedge Oak Farm have a great selection up with lots of new items and specials! The Bloomy Rind has a wonderful curated variety of artisinal cheeses.
This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

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

John and Tally

Recipes


Sweet Potato and Kale Sheet Pan Salad with Lemon Balsamic Vinegarette

A delicious and easy dinner to throw together!

2medium sweet potatoes, about 1 1/2 pounds
Kosher salt and freshly ground black pepper, to taste
116-oz. can of chickpeas, rinsed and drained
1/2 red onion, cut into 1/4-inch thick slices
1/3 cup sliced almonds
1/2 bunch of kale, stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
1/4 cup crumbled aged cheddar
1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices

For lemon-balsamic vinaigrette:

2tablespoons balsamic vinegar
1tablespoon lemon juice from 1 large lemon (reserving extra juice)
1teaspoon dijon mustard
6tablespoons extra-virgin olive oil
Pinch of sugar (optional)

Heat oven to 425° F. Place a parchment-lined sheet pan in the oven while it heats. To make the vinaigrette, whisk together all of the vinaigrette ingredients. Adjust seasoning and acidity with more salt and lemon juice to taste; add a pinch of sugar, if needed, to round out the flavors. Cut sweet potato in half crosswise, then in half again lengthwise. Cut into thin wedges (about 1/4-inch thick). In a large bowl, toss sweet potatoes wedges with salt and 2 tablespoons vinaigrette. In a separate bowl, toss chickpeas and red onion with a pinch of salt and 1 tablespoon vinaigrette. When oven is ready, remove sheet pan and distribute the sweet potatoes in a single, even layer (careful, it’ll be hot!); you want them to have contact with the sheet pan for better browning. Add the chickpeas and onions to the sheet pan, nestling them amongst the sweet potatoes (it’s fine if some them are layered on top of the sweet potatoes). Roast for about 25 to 30 minutes, or until the sweet potatoes are just tender. Add the almonds, and continue roasting for another 5 to 7 minutes, or until the almonds are lightly toasted. Don’t worry if the tips of the red onions get a little charred; they’re delicious that way. Meanwhile, rinse out the large bowl that held the sweet potatoes; add the kale. Using your hands, toss the kale with 1 to 2 tablespoons vinaigrette (or as much as needed to lightly, evenly dress the kale), salt, and pepper. Let the sweet potatoes cool for about 5 to 10 minutes, then toss in the kale, aged cheddar, and apple. Toss with extra vinaigrette if needed, and adjust seasoning and acidity, to taste. Save any remaining vinaigrette to refresh leftover salad.