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.

View the Complete Weblog

Fresh Harvest for February 4th

Contact Info

Our Website:
On Facebook:
Tallahassee May
John Drury
Tally 931-623-0631
John 615-838-0428

Market News


Any body else starting to hope for an early spring? It’s the time of year when the pickings feel slim, and we look forward to all the abundant crops of warmer weather!

The vegetable offerings are slim this week. We go into winter hoping for a long sustained harvest but it doesn’t always work out that way! We hope some new crops will be coming in in a few weeks if the weather cooperates.

Stock up on your essentials of meat, eggs, baked goods and cheese! There’s some great specials from Bear Creek Farm-
*Special buy 4 lbs ground beef get one on the house.
4 week dry aged filet of sirloin
35 day dry aged filet of sirloin. *

If you haven’t tried any yet, we have a limited supply still available of our specially fermented Malt Vinegar – made from local beer and great on roasted potatoes, sprinkled over hearty greens, or in a marinade for meats!

The cold weather slows down plant growth quite a bit, however, so for that reason* we are switching to an EVERY OTHER WEEK schedule! * So that means stock up as you can on meat, eggs, and our storage vegetables! Even the greens are so fresh and well taken care of they have a very long fridge life. So make sure you order enough for 2 weeks!

Our next delivery date after this Wednesday will be Wednesday, February 21st

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally


Easy Lemon-Ginger Spinach

Serves 4
2 tablespoons olive oil
1 heaping tablespoon grated peeled fresh ginger
1 1/2 pounds baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Add the spinach in 2 to 3 batches, along with the salt and pepper in the first batch. Use tongs to toss the leaves after each addition. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.