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 - Delicious Watermelons and Labor Day Meat Special!!


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!

There are some new items on the Market page we thought you might want to know about!

Sugar Camp Farm has a fresh picked crop of watermelons just added to the Market. These are ONLY good during these warm days of summer, and you must enjoy them now!!

Bear Creek Farm has added a Labor Day Special . Two items, Spare Ribs and Hamburger patties are at a reduced price for your family’s grilling needs!

Also, Dozen Bakery has their Variety Pack of cookies up – great for a party!

There are still lots of great veggies, cheese, and other items up for you! You have until Tuesday evening to place your order!

We appreciate your support, and will see 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 August 30th


To Contact Us

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

Recipes

Ethiopian Collard Greens
Saveur Magazine

These are my favorite collard greens ever. If you have visited one of the Ethiopian restaurants in town, this is how they are. The nigella seeds are a strange ingredient, but worth the trip to the International Market to get them if you can – they make the dish! You can also substitute coconut oil for the butter.

4 tbsp. unsalted butter
1/8 tsp. black cardamom seeds
1/8 tsp. ground fenugreek
1/8 tsp. nigella seeds
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1" piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1? cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.

Market News

Hello!

We have a great week of veggies for you! There is so much selection this time of year, with the overlap of summer and fall flavors.There is so much variety offered and we hope you are taking the opportunity to try something new!

It still seems like a long way away, but remember that we grow and sell year round! We are planning and planting our winter crops now, and look to have a good selection of cold-hardy vegetables for you. It is impossible to predict what the winter weather holds in store for us. The past couple of winters have been rough! But, we do work with a variety of local farmers that have years of experience in overwintering crops in hoop houses, so we expect to have some fresh veggies for you!

We appreciate your support, and will see 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 Specials on the Market Tonight!


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 is easy to forget it is the middle of August with this lovely weather we are having! Wednesday looks to be nice as well – we are looking forward to sharing it with you!

We thought we’d let you know about some specials just added to the market page!

Twin Forks Farm is offering 25% off their granola this week – either the Cranberry Almond, or Maple Raisin, or Orange, Raisin&Walnut are available at this reduced price, for Fresh harvest Customers only!

Also, Bear Creek Farm has Fresh – not frozen – thick cut pork chops available this week! You can eat them right away, or freeze them yourself!

There is still a great selection of veggies on the Market page – winter squashes of all kinds, different cooking greens to try, peppers, green beans and okra!

You have until Tuesday evening to place your order.
We appreciate your support, and will see 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 August 23rd


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 and Potatoes with Romanesco Sauce

This recipe is written by customer Nancy Vienneau and is on her blog Good Food Matters at nancyvienneau.com. It’s a great way to cook all the green beans, potatoes and red peppers we have this week!

RAY’S BEANS AND ROMESCO
1 pound haricots verts, or young thin green beans, stems removed
1 pound Yukon Gold potatoes, cut into cubes
8 ounces cremini mushrooms, quartered
olive oil
kosher salt
coarse ground black pepper

Bring a large skillet of lightly salted water to a boil. Put in the beans and cook for 3 minutes. Plunge them into an icy bath to cease the cooking and set their bright green color. Drain and set aside.

Preheat the oven to 425 degrees.
Place the cubed potatoes onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place quartered mushrooms onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place each pan into the oven and roast until the potatoes are crisp and lightly browned, yet have soft cooked interiors—about 20 minutes. The mushrooms will roast more quickly, about 15 minutes.
Set both aside and make the romesco sauce.SIMPLE ROMESCO SAUCE
1 red (or yellow or orange) sweet bell pepper, cut in half, stemmed and seeded
1 Anaheim pepper, cut in half, stemmed and seeded
1/2 onion
2 cloves garlic
2 roma tomatoes, cut in half
kosher salt
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon paprika

Place peppers, onion, garlic, tomatoes onto a baking sheet. Coat with olive oil and dust with salt.
Roast in the preheated 425 degree oven until the skins of the peppers are blistered—about 20 minutes.
Remove and cool. Peel and discard the skins of the peppers and tomatoes.
Place the vegetables into the bowl of a food processor fitted with a steel blade.
Pulse and process.
Add the sherry vinegar and paprika.
Pulse and process until smooth. Taste for seasonings and adjust as needed.

ASSEMBLE
Pour most of the romesco sauce onto the bottom of a shallow bowl.
Toss the green beans, potatoes and mushrooms together. Place on top of the pool of romesco.
Dot the vegetables with remaining sauce and serve.

Makes 6-8 servings

Market News

Hello!

We are transitioning to Autumn, and you can certainly tell it by our offerings this week! Lots of winter squashes and potatoes, and a nice selection of greens. The summer crops have mostly passed and we farmers are busy transitioning the fields and hoop houses for fall and winter growing.

We know school has started, and everyones’ schedule just gets busier and busier! We really appreciate you taking time out of your week to buy your local produce, meats, eggs, and other food from us!

We appreciate your support, and will see 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 offered!


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!

Happy Rainy Monday!

Just letting you know we have some new special items just put up on the market page.

Dozen Bakery has listed their peanut butter cookies (better late than never!) and ALSO has a special offering of a Variety Pack of Cookies!! This features one cookie each of chocolate chip, chocolate chip pecan, oatmeal cranberry, snickerdoodle, ginger and peanut butter. This is available for $7 this week, which usually goes for $9.00

Also, Bear Creek has some special cuts for Fresh Harvest to celebrate the winding down of summer! Try their Sirloin Steaks for the Grill, on special for $8.00. – enjoy these 6 oz sirloin steaks on the grill or cast iron..

There are still lots of nice veggies to order as well!

We appreciate your support, and will see 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 August 16th


To Contact Us

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

Recipes

Minted Summer Couscous with Watermelon and Feta
The Kitchn.com
Serves 4 to 6

1 1/4 cups water
1 cup whole wheat couscous
1/2 teaspoon fine sea salt
Pinch of saffron, optional
2 or 3 medium limes, preferably organic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 to 2 teaspoons honey, depending on your preference
1/4 teaspoon freshly ground black pepper
1 1/2 cups seedless watermelon, cut into 3/4-inch cubes
1/2 cup loosely packed torn fresh mint leaves, plus a few leaves for garnish
1/2 cup crumbled mild feta, preferably sheep’s milk

Add the water to a small heavy saucepan and bring to a boil. Remove from the heat. Stir in the couscous, 1/4 teaspoon of the salt, and the saffron, cover, and set aside until the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork and transfer to a large serving bowl, spreading and fluffing the grains again. Set aside ?to cool for about 15 minutes.

Meanwhile, zest the limes until you have 2 teaspoons zest. Squeeze the fruit until you have 3 tablespoons juice. Place the zest and juice in a small screw-top jar and add the olive oil, honey, the remaining 1/4 teaspoon salt, and the pepper. Shake vigorously until the dressing is amalgamated.

Once the couscous has cooled, distribute the watermelon, celery, and mint across. Drizzle the dressing across and gently toss to combine. Season with salt and pepper to taste (keeping in mind that feta can be quite salty). If you have time, allow to sit for 30 minutes for flavors to meld.

To finish, toss again, top with the crumbled feta and the mint leaves for garnish, ?and drizzle with a touch more olive oil.

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Market News

Hello!
We have a great selection of items on the Market for you this week!

Have you felt that slight hint of the approaching Fall? You will be able to see it this week with the veggies, as we have a wide selection of greens, many potato varieties, and beautiful winter squash! There are still the summer staples of cucumbers, tomatoes and summer squash, but these won’t be around much longer so enjoy them while you can!

Also, lovely medium to large watermelon this week, for you fruits of summer pleasure!

Dozen Bakery has listed a new cookie this week – peanut butter! Can’t wait to try that one! Also, The Peach Truck may be gone, but there are still peach galetes available which are absolutely delicious and will satisfy that peach craving!

We are happy to have Little Seed Farm’s goat milk soap with us again. If you haven’t tried their soap, please do. Their handcrafted, all natural soap made with goat milk from their own herd is known for its skin soothing properties and wonderful smell!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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 - Bear Creek Farm Special and Veggies still available!


Hello!

Bear Creek Farm is offering a special listing for Fresh Harvest customers. They have put on the Market page their 70/30 beef patties!

There is also still time to order a nice selection of summer veggies and watermelons, listed under the “Fruits” section in the column on left side of the Market page.

You have until Tuesday evening to place your order. Also, please remember that if something is sold out, to leave us a note in the “Comment” section of your order. We can usually fill your request!

Thanks and we look forward to seeing you on Wednesday!

John and Tallahassee

Fresh Harvest for August 9th


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!

We know this time of year schedules are changing – school is starting, vacations are ending… Thanks so much for including us in your already busy day! We appreciate the effort you put into buying local and supporting us!

There is a lot of great summer produce this week! There is a special on the ‘Juliet’ paste tomatoes if you want to do any preserving for winter. Also red peppers are in! These beauties are so versatile, and good for you! They carry a lot of vitamin C, and kids love them sliced up raw.

The Bloomy Rind is back with us this week with another amazing selection. They are gearing up for The Southern Artisan Cheese Festival. This year it is Saturday, September 12th from 3 – 6 pm at RocketTown in downtown Nashville. Mark your calendars!

Also, the Peach Truck is no longer, but Dozen Bakery has amazing Peach Galettes available! The fruit of the moment is watermelon! Don’t let summer slip by without indulging in this treat! There is nothing like it. We have them on the Market under “Fruits”, and they come in all sizes!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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 August 2nd


To Contact Us

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

Recipes

Potato, Red Pepper & Gouda Frittata
from The Kitchn
Serves 6

1 large onion, diced
5 small red potatoes (1 to 1 1/2 pounds), diced
1 medium red bell pepper, diced
1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
10 large eggs, whisked until frothy
4 ounces Gouda, cut into cubes

Preheat the oven to 400°F.

Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.

Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.

Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.

Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.

Serve this frittata with a simple green salad and a crusty piece of bread. Leftovers will keep for 5 days and are excellent eaten hot or cold!

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Market News

Hello!
Welcome to the first week of August! We have so many great veggies for you this week – all of the bounty of summer is here! Tomatoes, cukes and squashes, freshly dug potatoes and onions, green beans, and more!

Please remember we guarantee all of our products! If you are not satisfied with any part of your order, please let us know and we will refund your money or replace your item. Some items, like melons this time of year, are hard to know exactly what their quality will be. We want you to feel free to try something and just let us know if it didn’t work out for you!

Bear Creek Farms is running a Fresh Harvest exclusive. On the Market is their Brisket Burger – if you like burgers you got to try it!

The blueberries are fading out, and this should be the last week for The Peach Truck. If you are interested in picking your own blueberries, there are still lots on the bushes at Trace View Farm in Santa Fe, TN, just south of Leiper’s Fork off the Natchez Trace Parkway. If you are interested in picking your own berries there, please call Bernie at (931)682-2864 or (931) 922-1201 to make an appointment. He is giving $5.00 the first bucket to all Fresh Harvest customers.

The Bloomy Rind is still on vacation this week – a working one! Kathleen is in Providence R.I at a cheese artisan conference, where surely she will discover lots of amazing new cheeses for us to try! Next week the selection will be back up.

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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 26th


To Contact Us

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

Recipes

Tomato and Squash Gratin
This is summer in a dish! Delicious and not too heavy!
From thekitchn.com
Serves 4
5 to 6 medium yellow squash, thinly sliced lengthwise
3 to 4 large tomatoes, thinly sliced
1/3 to 1/2 cup olive oil
15 to 20 whole basil leaves
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
Salt and pepper, to taste

Preheat oven to 400°F.

Place one layer of sliced squash in the bottom of a 9×13-inch baking dish. Top with a layer of sliced tomatoes. Season with salt and pepper and a few basil leaves. Generously drizzle olive oil over everything and sprinkle a little Parmesan cheese on top. Repeat in the same order until you run out of vegetables. The top layer should be tomatoes.

Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil. Bake until everything is soft, bubbly and brown on top (about 30 to 40 minutes). Serve as a side dish with whatever you’re grilling or with a bean salad or pasta dish for a complete meal.

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Market News

Hello!

It is hard to believe it is almost August! As we enter the “dog days” of summer, we hope you find plenty of time to float in some water, swing in a hammock, and eat lots of great summer food! The Fall days are not too far off, and it is hard to believe there will be a time in the coming months when there will be no more tomatoes! Meanwhile, we’ve got lots of great hot weather produce for you to enjoy now and put up for later.

…If you haven’t ordered yourself a bouquet yet this summer, how about treating yourself? The summer flowers are in full force, with lots of colorful zinnias and celosias. They are a wonderful addition to any home – yours or that of a friend..

The Bloomy Rind is on vacation this week – a working one! Kathleen is in Providence R.I at a cheese artisan conference, where surely she will discover lots of amazing new cheeses for us to try! Next week the selection will be back up.

Meanwhile, please enjoy the blueberries while they are here! The Peach Truck has let us know their peach season is winding down, so this may be the last week to buy their peaches.

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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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