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 - Brighten your Day with Flowers!


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!

Bring some sunshine into this rainy day with flowers! There are lots this week, so now is the time to treat yourself and all your favorite people with some beautiful spring blooms!

There are still some great veggies available on the Market – lots of greens left! Also, stock up now on eggs!

We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on April 12h.

Thank you so much for all your support!

See you 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!

Fresh Harvest for March 26th


To Contact Us

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

Recipes

Spinach Pesto

Why wait until basil? This pesto is really delicious and versatile!

Makes about 2 cups
1 1/2 ounces goat cheese
1 1/2 ounces whole-milk ricotta (or 3 ounces of either goat cheese or ricotta)
2 cloves garlic, peeled with root end trimmed off
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
10 to 12 ounces spinach, washed and spun dry
Salt and pepper to taste

Add the cheeses, garlic, olive oil, and lemon juice to the bowl of a food processor and mix until combined. Add the spinach and run the food processor until the mixture has formed a thick paste. If the spinach won’t fit all at once, add it in batches. Taste for seasonings, adding salt, pepper, and lemon juice as needed.

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Market News

Hello!

We’re back this week and we are so looking forward to seeing you! We’ve been doing lots of clean up and projects, spring planting, and even some weeding of those strawberries!

We have a nice selection of spring veggies – lots of greens and lettuces! The flowers are really bountiful this week so treat yourself and a friend or neighbor with a colorful and sweet smelling spring bouquet!

We will be continuing on an every other week schedule, probably until first of May or until the strawberries are in…Please stock up now on your meats and eggs! And don’t forget to support our other awesome vendors – The Bloomy Rind Cheese selection and Dozen Bakery fresh baked bread and cookies!

Thank you so much for all your support! We really look forward to seeing you on Wednesday!

See you 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!

Fresh Harvest Order Reminder!


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 some new meat items and just- added specials on the Market!

Bear Creek farm has put up their Delmonico Steaks on special – a great deal on some amazing beef. Bear Creek is top quality and we are proud to offer only the best in town!

Also, Wedge Oak Farm has a new sausage – Turducken sausage links, a blend of their turkey, chicken, and duck!

There are still some great veggies available on the Market – lots of spinach left! Also, stock up now on eggs!

We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on March 29th.

Thank you so much for all your support!

See you 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!

Fresh Harvest for March 12th


To Contact Us

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

Recipes

*Baby Kale Salad with Roasted Chickpeas, Lemon and Parmesean *

For the Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Salad
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound baby kale
1/2 cup shaved Parmigiano-Regianno
Instructions

Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Market News

Hello!

The changing of the clocks has us all thinking spring! It is harder to come in at the end of these beautiful days as the light lingers longer.
This spring has been a whirlwind – crazy warm temperatures that have everything about 3 weeks ahead of schedule, and then a real freeze in the middle of the week. Hopefully the crops and all their tender new growth with get through!

We remain on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again. We’ve got lots of greens this week – spinach and baby kale especially. These make great salads as well as cooking greens – throw them in frittatas or in soups. They keep well too so buy a few bags! We also have great flowers this week that are just bursting with color and joy!

Thanks so much for all your continuing support. We really love and appreciate out customers, and are grateful to you for enabling us to do what we do! Our best advertisement is your word of mouth, so this spring as people are considering CSA’s, please let them know about Fresh Harvest! If you get us a new sign up, make sure they mention you and we will credit your account $10.00!!

See you 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!

Fresh Harvest Order Reminder!


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!

There are still some great veggies available on the Market. Carrots, lettuces, radishes, and spinach! Get your fresh veggies, eat healthy and keep those winter blues and sickness away! Also, stock up now on meats and eggs!

We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on March 15th.

Thank you so much for all your support!

See you 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!

Fresh Harvest for February 26th!


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 good to be back this week! We have an amazing selection of vegetables for you this week! It is truly a bounty of a harvest for February, and we hope you all are as excited to see our yummy selection as we are! We’ve got lots of good greens – kale, mustards, spinach , lettuces, as well as carrots and beets and other yummy treats.

We also have flowers this week – organically grown in Tally’s hoophouse.

There is so much good stuff – remember to stock up! We are still on an every other week schedule, so now is the time to get your meats, eggs, and veggies for the next couple of weeks.

We are so grateful to be able to feature two of Nashville’s premier food purveyors – The Bloomy Rind Artisan Cheese Selection and Dozen Bakery fine baked goods. These are small independent local businesses that work hard and provide amazing high quality products. We are glad they are a part of our Fresh Harvest community.

Thank you so much for all your support!

See you 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!

Fresh Harvest for February 12th


To Contact Us

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

Recipes

Beans and Greens Soup

A classic soup – flexible and satisfying.

1/4 cup extra-virgin olive oil
1red onion or leek, sliced into thin half-moons
1clove garlic, peeled and smashed
5cups rich chicken stock or vegetable stock
2tablespoons good wine vinegar (sherry or Champagne is great)
1cup cooked beans, chickpeas, or lentils
2cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
1dried chile, optional
Salt and pepper
2tablespoons really good extra-virgin olive oil
Grilled bread, for serving

In a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown. When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked legumes. Bring back to a simmer and add greens and chile, if using. Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them. Taste and adjust salt. Serve by itself or over grilled bread.

Market News

Hello!

As I write this, there is a lovely spring like day happening outside! The sun is out and the temp is warm, with a slight chill in the breeze. Last February at this time it was certainly a different story. Although it is a wonderful day to enjoy, it does make us wonder if we will get any winter at all. Our weather gets more and more variable every year, which makes it hard to rely on past experience to base crop planning on. It certainly feels now like it will be an exceptionally early spring.

This weather does make the crops grow well in hoophouse! We have a great selection of greens for you this week as well as carrots sweetened by cool temps and storage crops like sweet potatoes, garlic and winter squash.

We are on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again.

See you 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!

Fresh Harvest for January 29th


To Contact Us

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

Recipes

Better, Brighter Creamed Spinach
Food52

Serves 2

2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
1 lb of fresh spinach
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced Heat 2 tablespoons of olive oil in a heavy pan. Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes. Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove. Add 1/2 tablespoon tomato paste and cook for 1 minute. Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted. While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve..

Market News

Hello!

We are back! Our every-other-week winter schedule enables us to get our winter chores done, but it sure feels like a long time between visits! These weeks have been enjoyably mild, with none of the weather drama we have had past winters. We’ll see what February and March have in store for us!

We have a nice selection of winter veggies for you. Good fresh greens and lots of spinach to help you get through. Spinach is so versatile – great raw for salads, cooked, or even thrown in smoothies. It also keeps well, as do all the greens as they are so fresh, that you can order more for the weeks ahead!

And carrots! Boy oh boy, do we have lots of our delicious winter carrots for you! So much sweeter and fresher than anything you get in the store!

That being said, here is your reminder to stock up for next week! Plan now for next week and get your eggs, frozen meats, and veggies to get you through!

Thank you so much for all your support!

See you 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!

Fresh Harvest Order Reminder! Flowers Added!


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 to get your order in before Tuesday evening! There is some new spinach added, as well as still some good greens available. Spinach is a great cold weather crop that just tastes sweeter in the winter, and is so versatile!

Also up on the market are the first flowers of the season! These are grown in a hoophouse and are just starting to come in, so a limited amount is available. These sweet flowers are delicate looking, but have a great vase life!

Thank you so much for all your support!

See you 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!

Fresh Harvest for January 15th


To Contact Us

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

Recipes

Coconut Chicken and Sweet Potato Stew

Serves 8
1/3 cup peeled and thinly sliced fresh ginger (3 ounces)
4 cloves garlic, peeled
2 jalapeño peppers, chopped (seeds removed to reduce heat)
1/4 cup freshly squeezed orange or lime juice
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 tablespoons water
3 tablespoons peanut oil, divided
1 large onion, coarsely chopped
1 (15-ounce) can diced tomatoes and their juices
1/2 cup roasted peanuts
1/2 cup unsweetened coconut milk
1/4 cup shredded unsweetened coconut, plus more for garnish
2 cups low-sodium chicken broth or stock
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground ground black pepper, plus more to taste
1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Serve with: orange or lime wedges, chopped peanuts, chopped cilantro, and cooked rice (optional)

Pulse the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor fitted with the blade attachment until it forms a paste; set aside in the food processor.

Heat 2 tablespoons of the oil in a large saucepan over high heat until shimmering. Add the onions and a pinch of salt and stir to combine. Reduce the heat to medium and cook, stirring often, until softened, about 8 minutes.

Stir in the ginger paste (reserve the food processor; no need to wash) and cook, stirring, until the paste begins to brown, about 3 minutes.

Stir in the tomatoes, peanuts, coconut milk, and coconut and cook, stirring often, until the mixture thickens slightly, about 5 minutes. Transfer back into the food processor and purée until smooth. Return the mixture to the saucepan. (Alternatively, purée it directly in the saucepan with an immersion blender.)

Add the broth and measured salt and pepper. Bring to a simmer and cook for 15 minutes. Stir in the sweet potatoes and cook until tender, about 20 minutes. Keep warm over low heat.

Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt and pepper. Working in batches to avoid crowding the skillet, brown and cook until the chicken is cooked through and the juices run clear when pierced with a knife, about 8 minutes. Add the chicken to the stew and stir to combine. Taste and season with salt and pepper as needed.

Serve garnished with shredded coconut, orange or lime wedges, peanuts, and cilantro. This can also be served over rice.

Market News

Hello!

We look forward to seeing you this week! We’ve got lots of great items available, with a nice selection of our winter grown vegetables to get you through these gray days! We have a special this week on carrots from Bountiful Blessings Farm. Their 20lbs of bulk carrots are at a reduced price per pound and are a great deal if you are using carrots for juice.

There are a few new items for you this week!
Tru Bee Honey makes their own lip balm, using their own beeswax and honey. These feel great on winter lips!

If you enjoyed the sauerkraut we offered this year that was made using Turnbull Creek Farm organic cabbage, we have a new item for you! This week we have a limited run of Radish Sauerkraut.

We are on an every-other -week schedule, so please stock up on items, frozen meats, eggs, and hardy storage vegetables.

See you 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!