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 - Last Call




Market News

Hello!
Bear Creek has added Toulouse Sausage in the Heritage Breed Pork category. It is a classic french pork sausage with garlic, white wine, nutmeg and rosemary. Delicious in cassoulet and pasta dishes.
There are plenty of eggs, mushrooms, cheeses, beef, chicken, pork, Dozen bakery products and winter storage veggies still available.
The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 6th.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Chicken in the Pot with Carrots, Mushrooms, and Thyme
1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion sliced
4 medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness
8 ounces white mushrooms, brushed clean and halved if large
3 sprigs fresh thyme (1 1/2 teaspoons fresh leaves) or 1/2 teaspoon dried thyme
1/2 cup dry white wine

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.

Fresh Harvest for January 20th




Market News

Hello!

At the last delivery, with it being my first solo run, a couple of clever customers serenaded me with different tunes. They crooned “All Alone Am I” and “All By Myself”. I had a different song stuck in my head, Emmylou’s “Two More Bottles of Wine”, particularly as I was approaching home.

TruBee Honey has added their Beeswax Lip Balm to the Market this week. TruBee has another product that Fresh Harvest is considering offering if you have interest. It is Hemp Honey with CBD. TruBee uses their whipped honey and adds CBD oil to it. You can add 1/2 teaspoon of the Hemp Honey to tea at night. CBD has the reputation of being a sleep aid. Since the oil is extracted from hemp, it is often asked if CBD will get you high. Hemp has very little of the ingredient THC, so it doesn’t have that effect. I’m not sure about getting the munchies, though. It’s hard for me to discern where my cravings for sweets comes from. Let me know if you are interested or would like more information concerning Hemp Honey.
Check out TruBee’s website: https://www.trubeehoney.com/collections/all If there are any other items that they carry that you would like, I’ll try to get them for you.

Some of the offerings this week:
Bear Creek Farm – has a Special on Chuck Roast at $6.75 lb. and Beef Chorizo for Chili – perfect for the winter.
Wedge Oak Farm – has just made traditional cajun Boudin Artisan Sausage links, Potsticker Artisan Sausages. They just processed chickens so they have fresh chickens and cuts as well as freshly butchered pork shoulder (Coppa) steaks.
Bountiful Blessings’ wonderful carrots,
Henosis the local mushroom grower will have King Oyster mushrooms. Storage life is 4 weeks refrigerated.
Bloomy Rind has 14 different delectable items this week listed in Cheeses.
We have plenty of eggs, granola, honey, and coffee.

Deliveries will continue to be every other week. The next delivery will be Wednesday, February 6th. You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Chicken in the Pot with Carrots, Mushrooms, and Thyme
1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion sliced
4 medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness
8 ounces white mushrooms, brushed clean and halved if large
3 sprigs fresh thyme (1 1/2 teaspoons fresh leaves) or 1/2 teaspoon dried thyme
1/2 cup dry white wine

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.

Weblog Entry




Market News

Hello!

The “new guy” forgot to increase the quantity on the Farm Fresh Eggs last night. Going to have to dock his pay. There are now plenty of eggs available at the Market for ordering.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be January 23rd.

Here is some information on how Fresh Harvest works.

• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Roasted Carrots and Mushrooms

Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.

Weblog Entry




Market News

Hello!

According to last week’s email from Tally, it looks like I’ll be composing and sending the Fresh Harvest emails from now on. Besides remembering that I need to send out the email each time, I don’t anticipate any dramatic changes for Fresh Harvest.

Farming is both a laborious and lonely occupation. Wednesdays have been special days for Tally and me over the last 15 years. We put in our time working hard, mostly alone on the farm all week and then we get to see the folks on Wednesdays who appreciate what they receive from us and the other great Fresh Harvest growers. Once a customer commented to me: “Why are you two always smiling and happy at pick up?” It has always been a blast seeing our friends on Wednesdays and hearing your gratitude for our service. Besides, we’re not weeding strawberries. When Tally told me that she was considering applying for a job with the Nashville Food Project, it sounded like a perfect fit for her. I totally supported her decision. Everyone I know who works with the Food Project are outstanding people who are doing amazing work. I expect this next chapter in Tally’s life to be an exciting and fulfilling time for her.

Since deliveries will now be every other week, it’s time to stock up for the missing week. Everything we offer has excellent shelf life including the eggs. This week, we will continue to have Bountiful Blessings’ wonderful carrots, plus a wide variety of veggies. The carrots have received rave reviews.
Henosis the local mushroom grower will have King Oyster mushrooms. The feedback has been outstanding. The mushrooms should keep for 4 weeks in the fridge.
Bloomy Rind has 14 different delectable items this week listed in Cheeses. For you Nashville Predator fans, you might want to try the Pecorino Wisconino.
Bear Creek and Wedge Oak are loaded with beef, pork and chicken. Bear Creek has a special on a new steak that they’re excited about called Merlot for $8.25
Wedge Oak has many duck products listed this week. We’ll have plenty of eggs, granola, honey, coffee and other items.

David Wells with Henosis will be the instructor of a class entitled: Growing Mushrooms at Home. The class will be held at the University School of Nashville. You will leave this class with the knowledge to care for your very own take-home mushroom kit! Order at https://www.eveningclasses.org/600 Select “home and garden” and find the class title. It is listed at the Fresh Harvest Market under Workshops and Classes.

The Deliveries will be every other week until there is a steady supply of spring produce or until the strawberries arrive. After this week, the next delivery is January 23rd.

You have until Tuesday night to place your order!

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Roasted Carrots and Mushrooms

Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.

Fresh Harvest Big News! Please Read!!


Hello Fresh Harvest Customers and Friends,

This is Tally writing you with some news I want to share. I am writing to let you know of some changes happening for Fresh Harvest starting this January, 2019.

I have decided to take a full time, off farm job.

The job is with The Nashville Food Project, a non-profit organization in Nashville. I will be the Education Manager for their Growing Together program. The program works with refuges resettled in Nashville that have agrarian backgrounds and want to farm, with the goal of increasing financial security and creating community and conversation through the cultural exchange of growing food.
The Nashville Food Project is an organization I really love and admire. The team I will be working with is inspiring and motivated.
The work is something I feel ready for and am interested in. All in all it feels like a really good fit, and if there ever was to be a job I would want outside of farming this is it.

Fresh Harvest will continue on without me! For many many years now, John Drury has been an amazing business partner and friend. His kindness, good humor, sense of fairness and well-grounded common sense has been the steady guiding force behind Fresh Harvest and all of its success. John has been extremely supportive and understanding of my decision, for which I am eternally grateful.

John will continue Fresh Harvest on his own. There are many unknowns at this point as to how this will all play out, but for now John is committed to keeping the structure and protocol of the business very much the same, so you should not expect any big changes that will affect your participation .

All communication will now be with John only. You will see his name on the email and all phone communication will be through him. You are certainly welcome to contact me with any immediate questions or concerns, and I will be as helpful as I can in making this transition as smooth as possible!

The first delivery of the new year will be next week. The customer email will go out Sunday, January 6th and the new sender address will be from John. Delivery will be the same place and time, Wednesday January 9th.

It has been an amazing pleasure and privilege to work with you all over these many years. Getting to greet you every week, seeing your smiles, getting hugs, and hearing your news has been a constant source of joy for me. You all have been my support network, my cheerleaders, and my family, and I am so grateful to each of you. Together we have shared much – new jobs, weddings, babies, kids leaving for college, illness, accidents, and the passing of loved ones. You have been my community and you – through your dedication to a local economy and your support of local food – have enabled me to do what I love in a sustainable way for 15 years. Thank you with all my heart. You have made my life richer.
It is my hope that someday soon I will see each of you in person and we can once again share hugs and news of the day!

Until then, please be patient with John as he valiantly forges ahead. He deserves any credit you may give him.

And, also, please have a very healthy and happy New Year, 2019. I wish you all the very best!

With much love and sincere thanks,
Tally

Fresh Harvest for December 16th




Market News

Hello!

This is our LAST DELIVERY before Christmas! We will take 2 weeks off, and return on January 9th, 2019.

Stock up now! Frozen meats, eggs, storage veggies – Dozen Bakery French Loaf bread freezes well!

Everyone is really liking the King Oyster mushrooms from Henosis – sauted in butter they taste like scallops! Give them a try if you haven’t already!

Lots of stocking stuffers on the Market – local honey, jams, granola and cheeses!

We are so grateful for you for all of your support this year. We appreciate you making that extra effort to support local farms and businesses. We love what we do, abut couldn’t do it without you!

We sincerely wish you and your family and loved ones a very happy holiday season!!

See you on Wednesday!

John and Tally

Recipes

Fresh Harvest Reminder - Whole Duck Added!




Market News

Hello!

You have been asking for it! Wedge Oak Farm has added their whole Peking Duck to the market page, so go ahead and place your order and have it all ready for Christmas!

There will be some turkeys available NEXT WEEK, on the 19th.

We apologize for being so low on green stuff this week. But ORANGE is also a very healthy vegetable color, and there is still a lot of it available on the Market!

Also, mushrooms, Pumpkin Cranberry Bread THIS WEEK ONLY and lots of great cheese and stocking stuffers from The Bloomy Rind.

We have this and then one more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for December 9th




Market News

Hello!

Due to many factors, the very cold temperatures being one of them, we will have limited vegetables this week. However, there is lots of good things to stock up on this week! We’ll have vegetables back next week, our last delivery before Christmas.

It is holiday time, so start planning now – there are lots of items available this week that will help you get ready for whats in store in the weeks ahead!

We have WREATHS this week! Handmade and locally foraged by Tally.

Dozen Bakery has PUMPKIN CRANBERRY BREAD – for this week only!! This freezes well, so get a few loaves! Also they have put up their amazing Apple Galletes.

Henosis mushrooms with lots of beautiful King Oyster Mushrooms!

The Bloomy Rind has beautiful stocking stuffers with those delicious jams they are offering, as well as great items for a charcuterie tray!

Wedge Oak Farm has a freshly processed batch of turkey and duck – get those now for holiday cooking!

Lots of storage vegetables available – sweet potatoes, butternut squash, and carrots!

We have this and then one more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for December 9th




Market News

Hello!

Due to many factors, the very cold temperatures being one of them, we will have limited vegetables this week. However, there is lots of good things to stock up on this week! We’ll have vegetables back next week, our last delivery before Christmas.

It is holiday time, so start planning now – there are lots of items available this week that will help you get ready for whats in store in the weeks ahead!

We have WREATHS this week! Handmade and locally foraged by Tally.

Dozen Bakery has PUMPKIN CRANBERRY BREAD – for this week only!! This freezes well, so get a few loaves! Also they have put up their amazing Apple Galletes.

Henosis mushrooms with lots of beautiful King Oyster Mushrooms!

The Bloomy Rind has beautiful stocking stuffers with those delicious jams they are offering, as well as great items for a charcuterie tray!

Wedge Oak Farm has a freshly processed batch of turkey and duck – get those now for holiday cooking!

Lots of storage vegetables available – sweet potatoes, butternut squash, and carrots!

We have this and then one more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for December 2nd - Wreaths! Mushrooms! Veggies!




Market News

Hello!

Happy Hanukkah!
As we head into this busy holiday season, please know we are so grateful for you! We appreciate your support and keeping us a part of your routine!

We have lots of festive offerings this week – King Oyster Mushrooms locally grown and freshly harvested, handmade wreaths of farm foraged greens, delicious new bread from Dozen Bakery and of course one of the best curated cheese/charcuterie selection in town!

The veggies are rockin’ this week as well – they have enjoyed the short break in the cold and today’s sunshine!

We have three more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes


Sauteed Oyster Mushrooms

This is a quick simple way to prepare mushrooms that really highlights the Oyster mushrooms gentle flavor.

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2
teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1
minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
Cooks’ note:
Mushrooms can be made 4 hours ahead and kept at room temperature.