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 March 1st


To Contact Us

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

Recipes

Duck Egg Salad with Curry and Dill
from The Bojongourmet.com

If you don’t have access to duck eggs, you can make this with 8 large hen’s eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes.

Makes 4-6 servings

6 duck eggs
4 tablespoons mayonnaise
1 tablespoon mustard (such as stone-ground)
2 tablespoons small capers (preferably salt-packed) rinsed and drained
a few dashes Tabasco or other hot sauce
1/2 teaspoon curry powder
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
1/4 cup finely chopped celery or fennel
1/4 cup finely chopped chives
1/4 cup finely chopped dill
salt, as needed

Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)

Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.

Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.

Market News


Hello!

We were all excited to get back to deliveries this week when the forecast for Wednesday struck us today. “Dramatic temperature drops during the day with threats of sleet to snow in the afternoon on Wednesday.” Tally and I know where we are on Wednesday afternoons, so this forecast really got our attention. As folks who monitor the weather constantly, we recognize that the actual weather for Wednesday could be a lot different than the forecast. We have opted to play it safe and take one more week off. Surely, we can get back to regular deliveries next week.

Thanks for your patience,

John and Tallahassee

PS Since Tally is away at a farming conference and I don’t usually send out the email, I’m not going to try to delete the recipe or anything else. John

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 Feb 22nd - One More Week Off!


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!

Well, that last week was a doozy, wasn’t it? We hope you all were able to slow down some and stay safe and warm.
Thankfully, the weather does seem to be shifting a bit. However, it is still cold enough to warrant one more week off of delivery. It will be good for us all to catch up this coming week on the stuff we couldn’t get to last week!
We plan on starting up again next week, so please look for an email on the night of March 1st.

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 4th!

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 - No delivery this week due to extreme cold!


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 going to be a cold week ahead, and we are therefore postponing delivery until next week. The low temperature on Wednesday night looks to be one of the coldest on record, and we are anticipating the worst in regards to crop survival. The farmers at Bear Creek Farm and Wedge Oak will be hard at work keeping their baby animals warm and hydrated

Please look for our next email one week from tonight on Sunday, February 22nd. Our next delivery will be Wednesday, February 25th.
Please stay warm and safe!
As always, thanks so much for your support, and we look forward to seeing you next 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 - Local Love!


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 Monday evening, and we have lots of nice items still available for the week. Can you believe chocolate and cheese truffles from The Bloomy Rind? (or maybe it’s cheese and chocolate truffles – whatever. They’ve got to be good!)

We’ve also got lovely potted hyacinth plants for gifts, baguettes to go along with your cheese, and lots of nice meat options for Valentine’s Day dinner. There are some veggies left – just a few – but perhaps you can still snag SOMETHING green while you have the chance!

Also, Wednesday Tally will be bringing some lovely tulip bunches in pinks, red and apricot. There will be 10 stems for $8.00. Let her know if you’d like to reserve some.

As always, 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 February 8th


To Contact Us

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

Recipes

Roasted Sweet Potato, Goat Cheese & Arugula Sandwiches
From The Kitchn.com
I couldn’t believe how good this was! Good bread is key to making it all work.

Makes 4 sandwiches
2 medium-sized sweet potatoes (3/4 – 1 pound total), scrubbed clean
1 tablespoon olive oil
1/4 packed cup sun-dried tomatoes
3 ounces goat cheese
8 slices hearty whole-grain artisan sandwich bread
1-2 teaspoons honey
2 ounces arugula (4 good handfuls)

Heat the oven to 400°F with a rack in the lower-middle of the oven. Brush a baking sheet with some of the olive oil and set aside.

Slice the sweet potatoes into rounds 1/4" to 1/2" thick. Lay them on the baking sheet in a single layer. Brush the tops with more olive oil, and sprinkle with salt. Bake until the rounds are browned, tender, and look toasted on the undersides, 20 to 25 minutes. Remove from the oven and let cool
Meanwhile, if your sun-dried tomatoes were packed in oil, place them in a strainer and rinse them under cool water. Pat dry. Mince the tomatoes into small pieces, and then mash them into the goat cheese in a small bowl. Set aside.
To assemble, lay two pieces of bread on your work surface. Spread each slice with a tablespoon of the tomato-goat cheese mixture. Add a layer of sweet potato rounds to one of the slices, overlapping them slightly. Drizzle a little honey over the sweet potatoes. Top with a handful of arugula and the second slice of bread.
Repeat as needed to make more sandwiches. Eat immediately or wrap the sandwiches and eat within 4 hours. The prepared sandwiches can be refrigerated, but the bread will stale quickly if left in the fridge for longer than a few hours..

Market News


Hello!
It’s Valentine’s Day week, and we have lots of treats for you! A sweet simple gift for teachers, neighbors and co workers is a potted hyacinth, locally grown by Turnbull Creek Farm. It comes wrapped in a festive colorful paper, and is ready to give as a present. This is a long lasting flower that will continue to open and smell amazing for the weeks ahead.

Make sure you check out the offerings from The Bloomy Rind! There are some great treats for VDay on there -Including chocolate! A Cheese Plate for Two: wedges of a triple cream and Extra Aged Pleasant Ridge Reserve paired with preserves and Marcona almonds; Cheese n’ Chocolate Truffles: Blushing Berry Chocolates in Nolensville, TN, is now owned by pastry chefs Derek and Kayla May. They’re using Bloomy Rind cheeses in three different truffles! And Capriole’s Heart Shaped Fromage a’ Trois: Chocolate chèvre with bourbon and raisins. Add a fresh baked baguette from Dozen Bakery – delivered while still warm! – and you have a great pairing for any occasion.

Also, we are pleased to be carrying a new coffee this week! The Nashville Food Project is a non-profit that is very near and dear to our hearts. They have a coffee roasted and packaged for them by Just Love Coffee Roasters in Murfeesboro. The proceeds of all the sales go to supporting their work. We will be offering this whole bean, organic coffee while supplies last. All money goes to support the Food Project and the good work they do here in nashville. Please buy a bag and support a good cause!

It’s almost the middle of February, and we are looking ahead to spring! Of course we don’t know what the weather has in store for us in the coming month or so, but it is easy to believe the hardest part is behind us and we will now see increasingly sunny and warmer weather. It is the time for seeding transplants, and as soon as the ground dries out we will be getting the fields ready for early spring crops.
The quantities of vegetables are pretty low this time of year. We appreciate your continued support of what we do have to offer. We hope as the weather warms and the days lengthen we will have new crops and greater quantities.

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 Market New Item! Fresh Baked Baguettes!


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 have a new item in the Market this week. Fresh baked baguettes from Dozen bakery!
Dozen bakery is opening a storefront location, and now has an oven and the capacity to supply us with fresh bread on a weekly basis. In the coming weeks, look for whole wheat country loaves and a whole wheat sandwich bread. This week, we have Dozen’s artisan style fresh baguettes! Get yourself some cheese from The Bloomy Rind and have a wonderful feast!
Even if you have already placed an order, you can go back and order again.

We also have a nice selection of winter veggies still available – especially beets!

Stay warm!!

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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Weblog Entry


To Contact Us

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

Recipes

Roast Chicken with Kohlrabi and Carrots
from The NY Times
INGREDIENTS
1 whole chicken (about 3 to 3 1/2 pounds), trussed
Salt and freshly ground black pepper to taste
3 tablespoons finely chopped fresh thyme
3 tablespoons unsalted butter, 1 tablespoon of the butter at room temperature
1 teaspoon oil
3 small onions, peeled and cut in half through the root end
1 ¼ cups chicken stock or bouillon
4 small kohlrabi, peeled and quartered
3 medium-size carrots, trimmed, peeled and cut crosswise into 1/2-inch pieces
3 large cloves garlic, peeled and crushed
1 tablespoon flour
Sprigs of parsley for garnish
PREPARATION
Preheat oven to 350 degrees. Season the chicken with salt, pepper and thyme.
In a large, heavy skillet heat 2 tablespoons of the butter and the oil. When very hot, add the chicken, and brown on all sides. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
Add the kohlrabi, carrots and garlic to the casserole. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices. The chicken is done when the juices run pale yellow. Transfer it to a baking dish, and set aside. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
Carefully deglaze the casserole, adding the remaining stock. Bring to a boil on top of the stove, and reduce by a third. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon. Taste, and correct the seasonings. Add the reserved vegetables to the sauce and keep warm.
Remove and discard the trussing string, quarter the chicken, and place on a serving platter. Arrange the vegetables around the chicken, and spoon the sauce over the chicken. Garnish with sprigs of parsley, and serve immediately.

Market News


Hello!

Valentine’s Day is fast approaching, so please remember to spread the Local Love! We will have for you some nice gift items. While we don’t have flowers this time of year, we will have Flower Subscription Gift Certificates for the flower lover in your life! We will provide a lovely card for you to give which you can pick up on Wednesday the 11th. We will also next week have potted blooming hyacinths which you can pick up next Wednesday, and would be great gifts for a teacher, co-worker or neighbor.
The Bloomy Rind has some sweet heart shaped cheese for whatever special meal you may be fixing.

Our veggie quantities are low this week. It’s winter out there, folks! Now may be the time to try a new veggie – escarole and endive for cooking and salads, and kohlrabi is wonderfully versatile as well. Lots of nice beets and carrots as well, which are always great no matter if they are raw, roasted or steamed.

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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Still Time to Order Winter Veggies!


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!

Just a reminder that you have until Tuesday evening to place an order for the week. There is a nice selection of veggies left – carrots, lettuces, beets and other items still available!

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 January 25th


To Contact Us

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

Recipes

*Beets with Herb Vinaigrette Salad *
from Food52
A good, simple way to fix beets!

Serves 4 to 6
1 1/2 pounds beets (weighed after trimming)
4tablespoons olive oil
2teaspoons each chopped basil, tarragon, chives and mint
1teaspoon Dijon mustard
1tablespoon sherry vinegar
Freshly ground black pepper

Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot. While the beets are still warm, peel them and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go. Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.) Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.

Market News

Hello!

We want to take a moment to send out a warm welcome to our new customers for 2015! We have quite a few new names and faces these days, and we really appreciate your support! When you buy from us, you are truly supporting small local farmers, producers, and their families, as well as other small local businesses in Nashville.

We do honor your feedback, as it helps us to be better at what we do. We also guarantee all of the products sold through Fresh Harvest, so please let us know if something does not meet your expectations. We will gladly refund your money or replace the product.

We have a nice selection of veggies for you this week. We do know that quantity is lower this time of year, so you may find an item you want “Sold Out”. Please let us know in the comments section of your order if you want an item that is sold out, and we will try to get it for you and add it to your bag!

Please support our other vendors that work so hard to provide you with top quality products! We have goat milk soap and lip balm from Little Seed Farm, baked goods from Dozen Bakery, a wonderful selection of cheeses from The Bloomy Rind Cheese shop, and of course our wonderful meat vendors, Wedge Oak farm and Bear Creek.
We also still carry Twin Forks Farm granola, although they are no longer baking bread.

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 January 18th


To Contact Us

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

Recipes

Sweet Potato and Spinach Mac and Cheese
from Naturally Ella.com
This is a delicious take on the basic mac and cheese – great way to get some extra nutrition in this comfort food!

Ingredients
1 medium sweet potato
3 cups whole wheat pasta
2 tablespoons butter
2 tablespoons flour
2 cloves garlic, minced
1½ cup milk
¾ cup mozzarella cheese
¾ cup asiago cheese
½ cup parmesan cheese
2 handfuls spinach
Instructions
Peel and cube sweet potato. Bring a pot of water to a boil, add sweet potato, and cook until tender, 8-12 minutes. Drain and let cool slightly. Place cooked sweet potato in a food processor with ¼ cup of milk. Pulse until smooth and set aside.
Bring a pot of water to a boil again and cook pasta for 5-6 minutes. Pasta should still be al dente (and not overcooked!) Drain and set aside.
Mix together cheese and set aside.
Preheat oven to 400?.
In a sauce pan, melt butter and add garlic, cooking for 1 minute. Whisk in flour and let cook for another 1-2 minutes to cook out flour taste. Whisk in 1¼ cup of milk and cook until mixture begins to thicken. Whisk in sweet potato puree and continue to cook until hot. Remove from heat and add 1½ cups of cheese mixture.
In a large casserole dish, add pasta, spinach, and cheese sauce. Toss until spinach is slightly wilted and cheese is mixture in. Sprinkle remaining cheese on top. Bake for 25-35 minutes- cheese on top should be browning.

Market News

Hello!

It’s been a beautiful few days – how wonderful to see the sun and feel some warmth! It is nice for the crops to have some higher temperatures for some good growing time. And it makes all the winter chores much more pleasant.

We have a nice selection of veggies for you this week. We do know that quantity is lower this time of year, so you may find an item you want “Sold Out”. Please let us know in the comments section of your order if you want an item that is sold out, and we will try to get it for you and add it to your bag!

Please support our other vendors that work so hard to provide you with top quality products! We have goat milk soap and lip balm from Little Seed Farm, baked goods from Dozen Bakery, a wonderful selection of cheeses from The Bloomy Rind Cheese shop, and of course our wonderful meat vendors, Wedge Oak farm and Bear Creek.
We also still carry Twin Forks Farm granola, although they are no longer baking bread.

Let’s hope the weather stays mild!

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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