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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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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Fresh Harvest for January 11th


To Contact Us

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

Recipes

Roasted Beet and Carrot Salad
from Martha Stewart – Meatless

Ingredients
2 pound beets, scrubbed and thinly sliced
6 carrots, peeled and thinly sliced
3 tablespoons extra­virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons orange juice
1½ teaspoons sherry vinegar
1½ teaspoons chopped tarragon leaves
3 small Belgian endives, or other lettuces, trimmed, halved lengthwise, and cut into 1­inch pieces
4 ounces fresh goat cheese, crumbled (about 1 cup)
? cup chopped toasted pecans

Instructions
1. Preheat oven to 450?. On a rimmed baking sheet, toss beets and carrots with 1
tablespoon plus 1½ teaspoons olive oil? season with salt and pepper. Roast in a
single layer until tender, 25­30 minutes, tossing halfway through. Let cool 5
minutes.
2. Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and
remaining 1 tablespoon plus 1½ teaspoons oil? season with salt and pepper.
3. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with
remaining dressing and add to platter. Top salad with goat cheese and pecans just before

Market News

Hello!

We are happy to be back after a long hiatus! That was one big cold snap, but we return again with a nice selection of winter vegetables for you! All the farmers and producers we feature work extra hard in the winter to keep their crops alive and in top quality. And also the meat producers, who have new animal babies arriving this time of year and it is an extra challenge to keep them alive and healthy. It is continually amazing the dedication of these farmers to brave the conditions to provide food for you, as well as the dedication of you, our dear customers, who brave packed winter schedules and horrible conditions to retrieve your food! We really appreciate this Fresh Harvest community!

We do have some big news regarding one of our long-term producers and dear friend of Twin Forks Farm. They have decided, after much deliberation, to retire from bread baking. They will continue to offer their wood-fired granola. We wish them all the best in this new stage of their life!

We are please to let you know that we do have another exceptional baker on board to offer their artisan style bread. We are really excited, but we will all have to wait until the end of the month. So stay tuned!

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 - No delivery this week of January 4th, 2015


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 New Year, 2015! We hope you had a wonderful holiday season, and we wish you all a healthy and happy year ahead!

There will be no deliveries this week of January 4th.

It is going to get cold this week! Really cold! It is not possible to harvest the veggies when they are frozen, and plus it makes us farmers pretty grumpy!
So, we will be taking one more week off of deliveries. The temperature does seem to be warming for the week ahead, and we will plan on resuming deliveries next week. Please look out for an email on Sunday, January 11th. We will plan on our next delivery being Wednesday, January 14th.

In the meantime, we hope to catch up on our planning for next year and getting our seed order together.

Thanks so much for your support, and we look forward to seeing you a week from 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

Market News

Hello!

This will be your last chance to order before Christmas and New Years! There is still some great produce left, so stock up on the sweet potatoes, beets and carrots! We also recently added some fennel bulb.

If we don’t see you on Wednesday, we wish you a very Merry Holiday Season. May your coming days be filled with much love and joy! And best wishes to all of us for a healthy and peace – full New Year ahead.

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 December 14th


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 Tian
adapted from customer Teresa Blackburn’s blog"Foodonfifth.com"

Ingredients:

4 sweet potatoes
2 large or 4 small shallots sliced
1/4 cup good olive oil
sea salt & freshly ground black pepper to taste
1/2 cup shredded white Cheddar cheese
1/2 cup shredded Gruyere cheese
fresh or dried thyme leaves

Directions:

Preheat oven to 350 degrees.
Wash and pat dry the sweet potatoes. Peel using a vegetable peeler and trim ends flat. Slice each into “coins” about 1/4 inch thick.
Toss sweet potato slices in a large bowl with the olive oil, salt & pepper until well coated.
In a “tian” (shallow earthenware casserole dish) scatter sliced shallots over the bottom and then the slices of sweet potatoes until the dish is filled.
Scatter thyme leaves over all. Cover dish with a sheet of foil.
Bake for 20 minutes covered. Uncover & sprinkle Cheddar & Gruyere over the top.
Return to the oven, raising the temp to 400 degrees. Bake for about 20-30 more minutes until the potatoes are “knife” tender and the cheeses are melted and just a bit bubbly. Serve immediately or set aside and cover loosely with foil for up to 30 minutes.

Market News

Hello!

The holiday season is officially upon us, as this week marks the beginning of Hanukkah. We wish everyone a wonderful Festival of Lights!

This will be our last delivery before the New Year. We will be off Wednesday December 24th and Wednesday December 31st. We plan on starting up again the following week, so look out for an email on January 4th announcing delivery for Wednesday January 7th. We assume weather will cooperate, but who knows?

Please stock up this week in anticipation of our 2 weeks off. Now is the time to buy your main course meats for Holiday dinners! The eggs, cheese, root veggies and sweet potatoes, and even some of the greens, will last a good while. The pumpkin-cranberry loaf from Dozen Bakery freezes well, and would be a great addition to Christmas week.

We have GREAT items available for gift giving, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, and Country Faire English Toffee. The Bloomy Rind has an AMAZING selection of cheeses available, and who would not like some cheese?!

If we don’t see you on Wednesday, we wish you a very Merry Holiday Season. May your coming days be filled with much love and joy! And best wishes to all of us for a healthy and peace – full New Year ahead.

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 - Cheese is Up! Still Time to Order Some 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!

The market is still open, and there are lots of good things to order!

The Bloomy Rind put some cheese up later on Sunday, in case you missed it!

We’ve still got beets and carrots, lettuces and greens, and lots of other goodies! Don’t forget about Fresh Harvest Gift Certificates, which are a lovely way to spread the local cheer!

You have until Tuesday evening to place your order.

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 December 7th


To Contact Us

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

Recipes

“DOWN-SOUTH” STAMPPOT
Mashed potatoes with other root vegetables – try it with rutabaga?!
from chef Nancy Vienneaus blog, Good Food Matters at nancyvienneau.com

3 pounds potatoes, scrubbed, peeled and cut into 2? chunks
1/2 pound carrots, scrubbed and cut into 2? lengths
1/2 pound parsnips, scrubbed and cut into 2? lengths
2 medium onions, peeled and cut into eighths
1 stick butter
salt to taste
black pepper to taste
1 cup buttermilk

Place all of the vegetables into a large pot. Fill with cool water to cover.
Sprinkle in a teaspoon of salt. Cover with the lid and place on medium high heat. Bring to a boil and cook until the vegetables are tender—18-20 minutes.

Drain the vegetables and return them to the pot, set on low heat. Shake the pot so that any excess water will cook off. Cut up a stick of butter into the mixture. Sprinkle with salt and black pepper. Coarsely mash the vegetables together.

Pour in the buttermilk and continue to mash. Taste for seasonings, adjust and serve.

Makes 8-10 servings

Market News

Hello!

The days are so short as we approach the coming Solstice. Today we were replacing plastic on one of the greenhouses and it felt too soon to quit working! But the longer nights do force us to have some down time with family, which is welcome.

We are heading into the Holiday season, and we know there is a lot to keep up with! Please remember that we have this week and next week of normal deliveries, then we will be taking two weeks off, December 24th and December 31st. We will resume deliveries (weather permitting!) on January 7th.

We have some items available in the coming weeks that would make great gifts, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, Country Faire English Toffee, and The Bloomy Rind will have up some preserves and caramel as well!

Wedge Oak farm has some half turkeys available this week.

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 December 7th


To Contact Us

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

Recipes

“DOWN-SOUTH” STAMPPOT
Mashed potatoes with other root vegetables – try it with rutabaga?!
from chef Nancy Vienneaus blog, Good Food Matters at nancyvienneau.com

3 pounds potatoes, scrubbed, peeled and cut into 2? chunks
1/2 pound carrots, scrubbed and cut into 2? lengths
1/2 pound parsnips, scrubbed and cut into 2? lengths
2 medium onions, peeled and cut into eighths
1 stick butter
salt to taste
black pepper to taste
1 cup buttermilk

Place all of the vegetables into a large pot. Fill with cool water to cover.
Sprinkle in a teaspoon of salt. Cover with the lid and place on medium high heat. Bring to a boil and cook until the vegetables are tender—18-20 minutes.

Drain the vegetables and return them to the pot, set on low heat. Shake the pot so that any excess water will cook off. Cut up a stick of butter into the mixture. Sprinkle with salt and black pepper. Coarsely mash the vegetables together.

Pour in the buttermilk and continue to mash. Taste for seasonings, adjust and serve.

Makes 8-10 servings

Market News

Hello!

The days are so short as we approach the coming Solstice. Today we were replacing plastic on one of the greenhouses and it felt too soon to quit working! But the longer nights do force us to have some down time with family, which is welcome.

We are heading into the Holiday season, and we know there is a lot to keep up with! Please remember that we have this week and next week of normal deliveries, then we will be taking two weeks off, December 24th and December 31st. We will resume deliveries (weather permitting!) on January 7th.

We have some items available in the coming weeks that would make great gifts, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, Country Faire English Toffee, and The Bloomy Rind will have up some preserves and caramel as well!

Wedge Oak farm has some half turkeys available this week.

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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