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 June 28th


To Contact Us

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

Recipes

Roasted Green Beans with Vinegary Dill Sauce
from ourfourforks.com

INGREDIENTS
2 lbs fresh green beans
5 tablespoons olive oil, divided
½ cup chopped scallions
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
? cup roasted almonds
3 tablespoons apple cider vinegar
3 tablespoons vegetable or chicken stock
salt and pepper
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, mix the green beans with two tablespoons of the olive oil, a generous sprinkling of salt and ground black pepper.
Divide the beans between two baking sheets and spread out evenly.
Bake for 20-25 minutes, stirring and rotating the pans midway through.
While the beans are roasting, make the sauce.
Add the scallions, parsley, dill and almonds to a food processor and process until finely minced.
Add the oil, vinegar, stock, salt and pepper and process until smooth. Set dill sauce aside.
Allow the green beans to cool slightly. Mix with dill sauce and serve immediately or refrigerate until ready to serve.
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Market News

Hello!

You may have noticed out emails are going out a bit later these days. The longer evenings are a perfect time to work, as the air cools and the sun rays are not as intense. It is hard to pull myself away from the field in the late part of the day! And there is always so much work to do, the days pass very quickly and before you know it, it is almost time for bed!

This week we have a nice selection of early summer bounty! The tomatoes are in, a lovely heirloom selection, as well as blueberries this week! It looks to be a great blueberry season! We hope to have more black berries in the coming weeks, as the later varieties ripen. Remember the fruits we list are in the “Fruits” section of the Market page, so keep your eye out!

The flowers are especially beautiful right now – the zinnias are coming in full force. The bouquets are sure to be extra bright and cheerful this week! So treat yourself, and get one for a friend!

We hope you have a wonderful and safe Fourth of July! Make sure you stock up on good meats for grilling and cheese from The Bloomy Rind for sharing!

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 - Blueberries and Blackberries!!


To Contact Us

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

Recipes

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Market News

Hello!

Just letting you know we now have available on the Market organically grown, local blueberries and blackberries! These berries are in the “Fruits” section of the Market page.
The blackberries are big and beautiful, both sweet and tart and perfect for pies and jam. Make sure you get enough blueberries to freeze for winter.

There are still plenty of good veggies available as well, and of course don’t forget the flowers!

Please feel free to place another order, even if you have already done so. Or let us know, and we can add the berries to your order.

Thanks so much for your support!

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 21st


To Contact Us

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

Recipes

Italian Agretti

A healthy Italian side dish that is easy to make.

Ingredients:
1 TBSP course salt
½ to 1 pound of agretti depending on number to serve
¾-whole lemon juiced
2 TBSP extra virgin olive oil

Wash the agretti—no need to dry

Bring large pot of water to a boil, add the salt, then the agretti. Cook for 5-10 minutes until tender. Drain, then combine with lemon juice, and olive oil. Serve warm or cold.
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Market News

Hello!

The summer heat is here, and so are the summer veggies. We have a great selection for you this week and a LOT of quantity on some items. Take advantage of the bounty of green beans this week, and put some up for freezing or canning. We know Summer is just beginning, but you got to get them while they are bountiful!

We hope you are enjoying the first tastes of our local and organically grown tomatoes, cucumbers and summer squashes. The tomatoes are just starting, and soon we should have the cherry tomatoes and slicing tomatoes pouring in.

Lots of flowers this week, too. The sunflowers are in, and are offered in straight bunches as well as being in the large bouquets.

The Bloomy Rind has a delicious selection of cheeses up for you this week. Don’t forget the essentials from Dozen Bakery – good bread fresh baked that day and shortbread for fruit cobblers!

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 June 14th


To Contact Us

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

Recipes

Kohlrabi and Carrot Slaw
serves 4-6

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoon chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw and mix until fully coated. Chill for several hours before serving.

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Market News

Hello!

Summer is here, and so are the veggies! We’ve got a great selection for you this week – lots of new crops coming in as well as some lingering spring ones. There is a big diversity out there right now, so now is really the time to enjoy it!

Lots of flowers this week, too. The sunflowers are in, and are offered in straight bunches as well as being in the large bouquets.

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 June 7th - No flowers or cheese this week


To Contact Us

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

Recipes

Grilled Romaine Lettuce with Blue Cheese and Bacon
What? You haven’t grilled your lettuce yet? Give this a try! Not really a salad, but a hearty side dish!
from Saveur

INGREDIENTS
6 strips bacon
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed and dried
Kosher salt and freshly ground black pepper, to taste
4 oz. blue cheese, crumbled
INSTRUCTIONS
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
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Market News

Hello!

We have some wonderful veggies for you this week as we slowly ease into summer. The cool weather crops are on their way out, and we are seeing the first summer squashes and cucumbers starting to come in. Enjoy the greens as we have them, as they usually don’t make it past June. Rocky Glade Farm has listed a very rare treat for Tennessee – rhubarb!
Just missed the strawberries, unfortunately, but still a great treat on its own!

This week will be a little different, as Tally of Turnbull Creek Farm will be on vacation this week with her family. There will be no flowers this week. However, we’ll be back in the routine next week, so hope you flower lovers can hang on until then! Also, there will be no pick ups this week at her farm in Bon Aqua.

The Bloomy RInd will not be offering any cheese selection this week. Please look for Kathleen’s picks next week.

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 May 31st


To Contact Us

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

Recipes

Kohlrabi Slaw
serves 2

3 medium kohlrabi, peeled, stems trimmed off, grated
1/3 purple cabbage, shredded
2 carrots, grated
1/2 red onion, grated
1/4 cup golden raisins
1 tbsp sugar
1 tsp salt
1 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise (or more, if you prefer)

Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

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Market News

Hello!

It’s been a warm and rainy week on the farms. Everything is growing – especially the weeds! The spring crops are enjoying the relatively cooler temperatures, and we have a nice selection of greens and lettuces for you this week. It is also high time for that ephemeral spring treat – garlic scapes! These are the flowering stalk of the garlic plant, which we remove to encourage the plant to put its energy into a larger bulb rather than a flower. These are edible, with a delicious mild garlic flavor. They can be used similar to scallions, or sauteed like garlic. If you haven’t tried them yet, now is the week!

The strawberries are done for the season – sure was short but sweet! We will continue to have The Peach Truck set up next to us, and these also go great with Dozen Bakery’s brown sugar shortcakes!

The Bloomy Rind has a fun selection of goodies up this week, so be sure to check them out!

We know you have many options these days when shopping for produce. Please remember, one of the best ways you can support local farmers is to EAT MORE VEGETABLES!

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 May 24th


To Contact Us

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

Recipes

What Is “Happy Rich” Pencil Broccoli?

This week we have some ‘Happy Rich’ pencil broccoli organically grown by Rocky Glade Farm. If you are unfamiliar with it, give it a try! It is more of a cooking green than a broccoli – the flowering head is very small, while the greens are large. Al parts are edible.
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Happy Rich is from the brassica family of veggies and also known as Chinese Kale with some little broccoli florets on top, here and there. It is super nutrient-dense just like regular kale and you know you should be eating something dark green every day. It really blows my mind to think that there is about equal amount of calcium in a glass of milk and a cup of dark greens like collards and kale. And, it also contains lutein and zeaxanthin which helps to keep macular degeneration at bay. So eat your greens!
This is how farmer Julie Vaugn of Rocky Glade cooks hers:
“The entire thing is edible . Actually happy rich is much more tender stem wise than the kales (think eating the broccoli stalk tender). I take the whole bunch and with a big knife chop the entire thing in about 1 inch segments. Then I heat up some butter, sauté my onion and bell peppers (I usually freeze a bunch from summer…red are best, but whatever you got) when the onions are tender I throw all of the happy rich in and cover with a plate (I know, I know, but hey I learned to cook this way!) when it is all wilted you can add salt or pepper or some type of asian sauce if you like. I serve this over a bed of rice”

Market News

Hello!

It was a great strawberry season! Boy, they were sweet! However, they are on the decline, so we are not sure how many we will be able to pick this week. We plan on having some available at pick up on Wednesday.

This year we will have The Peach Truck set up next to us for Wednesday deliveries. They will be there at 4:00 – 6:00 every week through their season. We invite The Peach Truck to set up next to us as a service for you, our dear customers! However, please know that we are not responsible for their product – they are a separate entity than Fresh Harvest and we are not affiliated with the farms that grow the peaches that they sell. While ALL of Fresh Harvest’s produce is grown organically, the peaches from The Peach Truck are NOT organic. They are considered “low spray”. If you have further questions about what that means, please contact the Peach Truck directly.

Please remember if you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf, as well as the brown sugar shortcakes, for instant strawberry shortcake dessert!

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 May 17th


To Contact Us

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

Recipes

Garlic Scape Pesto

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese

1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
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Market News

Hello!

It is high strawberry time in these parts. The berries are at their peak – sweet and juicy and abundant! Now is the time to take full advantage of their goodness, as their season is short and they won’t be around much longer. These strawberries are grown right here outside of Nashville by Drury Family Farm and Rocky Glade Farm, and are grown organically. which means they are a perfectly healthy choice for your family! They are picked ripe and ready to eat! Stock up for winter by freezing or making jam. Yum!! There is nothing like strawberry time!

Once again this year we will have The Peach Truck set up next to us for Wednesday deliveries. They will be there at 4:00 – 6:00 every week through their season. We invite The Peach Truck to set up next to us as a service for you, our dear customers! However, please know that we are not responsible for their product – they are a separate entity than Fresh Harvest and we are not affiliated with the farms that grow the peaches that they sell. While ALL of Fresh Harvest’s produce is grown organically, the peaches from The Peach Truck are NOT organic. They are considered “low spray”. If you have further questions about what that means, please contact the Peach Truck directly.

It’s the last week of school for many. How about bringing your child’s teacher a sweet bouquet of bachelor buttons to show your appreciation for all their hard work this year? Or a trio of Little Seed Farm soaps, wrapped in a pretty bow?

Please remember if you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

We still have a nice selection of tomato and basil plants available for your garden. More of the classic pesto variety ‘Genovese’ as ready this week. but if your haven’t yet, please do try a lemon or lime basil ! The flavor and smell are amazing!

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf, as well as the brown sugar shortcakes, for instant strawberry shortcake dessert!

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 - Strawberry Time!!


To Contact Us

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

Recipes

Lettuce Salad with Strawberries, Feta and Almonds
INGREDIENTS
2 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt
Freshly ground pepper
12 cups lettuce, torn to bite size pieces (about 6 ounces)
1 quart strawberries, hulled—small berries halved, large ones quartered
4 ounces feta (preferably French), crumbled (1 cup)
1 cup toasted almonds, chopped
In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

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Market News

Hello!

Strawberries are in, and now is the time to take full advantage of their goodness! These strawberries are grown right here outside of Nashville by Drury Family Farm and Rocky Glade Farm, and are grown organically. which means they are a perfectly healthy choice for your family! They are picked ripe and ready to eat! Stock up for winter by freezing or making jam. Yum!! There is nothing like strawberry time!

This week we also have a nice selection of greens for you – lots of salad fixins. The flowers are also in, so treat yourself to some beautiful flowers straight from the farm. If you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

We still have a nice selection of tomato and basil plants available for your garden. More of the classic pesto variety ‘Genovese’ as ready this week. but if your haven’t yet, please do try a lemon or lime basil ! The flavor and smell are amazing!

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf.

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 May 3rd


To Contact Us

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

Recipes

One Pot Indian Lentil Stew with Greens
by Melissa Clark
An easy weeknight dinner using any combo of the good greens we are offering this week!

1 cup brown or green lentils
2 leeks, white and light green parts only,
2 ¼ teaspoons salt, more as needed
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¾ cup long-grain rice
1 ½ teaspoons ground cumin
½ teaspoon ground allspice
¼ teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
PREPARATION
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Market News

Hello!

We’ve got a beautiful week of weather ahead for you. The greens are growing, and the strawberries are ripening! It’s the big push time of year, getting the last of the summer crops in the ground. Or at least until June, when we have to do it all over again!

The strawberries are trickling in. As usual, they start slow and then come in with a vengeance! We are anticipating a good berry year, so we expect to have enough for everyone to get more than their fair share.

Dozen Bakery will be offering a new bread this week – their French Country Loaf!

Also, Little Seed Farm Soaps are back in stock. These are a wonderful goat milk based soap from a small goat farm in Lebanon, TN. They smell divine and use only the highest quality, all natural ingredients.

And this week we have plants for your garden! Lots of basil varieties and tomato plants, all raised using only organic seeds and potting mix. There will be more of the ‘Genovese’ variety of basil next week.

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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