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 8th


To Contact Us

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

Recipes


Savory Baked Pancake with Spring Greens
Serves 4-6

You can use just about any vegetables in the filling, so it’s a great budget recipe and for emptying the fridge. Simply just fry them up in a pan for a few minutes before adding them to the batter.  The almond flour and buckwheat flour might be a little costly if you are on a budget, but you can replace them with 1 cup whole wheat flour.

6 organic eggs
2 cups / 500 ml milk of your choice (we used organic oat milk)
½ cup / 60 g / 120 ml almond flour
½ cup / 65 g / 120 ml buckwheat flour
1/2 tsp sea salt
4 tbsp parmesan cheese, grated (optional)
2 tbsp (30 g) cold-pressed coconut oil or organic butter

Vegetable filling
1 onion
1 large bunch rainbow chard, s or other spring greens (save half of the bunch for the salad, see below)
8 sun-dried tomatoes, thinly sliced (if dried, soak in water for 15 minutes or until soft)
2 sprigs fresh thyme or 1 tsp dried thyme

Preheat the oven to 410°F. Place a 8×10-inch (20×25 cm) baking dish inside the oven. Thinly slice the onion and 1/2 of the bunch of rainbow chard, reserve a few whole top leaves for later. Heat oil in a skillet and stir-fry the onion, chard, thyme on medium to low heat for 5 minutes, stirring occasionally. Set aside. In a separate bowl, use a whisk to beat the eggs in a large bowl until frothy. Add milk, flour and sea salt. Keep whisking until smooth. Add the stir-fried chard, thinly sliced sundried tomatoes and parmesan cheese. Now place the piece of butter or coconut oil into the warm baking dish in the oven. Remove the dish as soon as the butter or coconut oil has melted and pour it into the batter and stir to combine. Pour the batter into the dish and arrange the reserved chard leaves on top, make sure that they are at least partially covered in batter. You could sprinkle a little grated parmesan on top, if you like. Place the dish back in the oven and bake for around 30 minutes or until nicely browned and set. Meanwhile prepare the salad. Place the sliced chard, strawberries and tomatoes in a bowl, drizzle with honey, oil and lemon juice, season with salt and pepper and toss to combine. Remove the dish from the oven, let cool slightly and serve.

Market News


Hello!

As we head into this bountiful summer growing season, we want to acknowledge that you have a lot of options when shopping for local produce. Farmer’s Markets are popping up all over the city, and we are grateful the Nashville is so supportive of its small farmers.

We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Please remember that we guarantee all our products! If you are ever not satisfied, let us know and we will refund your money or replace the item. All of our vendors offer excellent customer service, and are happy to work with you to meet your needs. We understand that, as opposed to a farmer’s market, you are not able to choose the specific item that goes into your bag. We strive to give you high quality at all times, and guaranteeing our products is one way we can assure you of our commitment to this.

We are happy to have The Peach Truck joining us again this week, and every week through the summer. make sure you get some peaches when you pick up your order!

Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events