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 August 26th

Contact Info

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Tallahassee May
John Drury
Tally 931-623-0631
John 615-838-0428

Market News


There is a ton of delicious food this week – lots of quantity of the best this late summer has available!

We want to welcome all the new customers and to let you know we so appreciate your dedication to and support of local produce! We like to think of Fresh Harvest as curating for you the best of what our area has to offer in terms of local produce, meats, and small businesses. We are glad to have you as a part of our community!

It is a blessing for us to have had so many long term customers! For years we have witnessed graduations, marriages, babies and growing kids, and unfortunately the passings of many dear friends. We do feel our customers to be an extension of our family, who we are lucky to get to see every week year around. We appreciate all of your patience, enthusiasm, friendship, and dedication you have shown us over the years!

A few reminders to all!

We guarantee all of our offerings! If you are not satisfied for any reason, please let us know and we will replace the item or refund your money!

We are first come, first serve! If we are out of an item you would like, please let us know in the comments section of your order and we may be able to get it for you!

Please bring us back your bags next time you order! We will also take back and reuse the plastic bags and containers we give you, and the egg cartons you get from us, as long as they are in good shape! Please don’t bring us back other items to recycle for you.

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

John and Tally


Blistered Shishito Peppers

These peppers are all the rage in restaurants around town – here’s how to make your own!

1 pound shishito peppers, preferably with stem intact
Grapeseed oil (or another oil with a high smoke point)
Flaky salt
1 lime, cut into wedges
First, clean and dry your peppers well. Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don’t overcrowd them. Don’t stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides. Once they are “tender to the tooth”, as Molly says, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don’t hold back. Add a squeeze of lime. Enjoy immediately.