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 October 14th

Contact Info

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

Market News


As the seasons change, we want to remind you that Fresh Harvest will continue through the year! We work with farmers in the area who have invested in year round hoop houses that enable them to keep the veggies coming through the cold months ahead!

Stay tuned to our weblog on Sunday nights for info about our schedule as the Holidays approach, as well as any specials we may offer!

We’ve got lots of great veggies for you this week- all the best Fall has to offer. This really is the best time for veggies. There is so much delicious diversity- from hearty winter squashes and potatoes of all kinds, to turnips and okra, lettuce and all the greens!!

Dozen Bakery has a delicious new bread- Quinoa and Sunflower Seed Sourdough! If you like a flavorful and hearty whole grain bread, and have enjoyed their buckwheat and amaranth loafs, you will definitely want to try it!

The Bloomy Rind, Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, So please support them as well!

You have until Tuesday night to place your order!

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

John and Tally


Butternut Squash Fettuccine Alfredo
Serves 6

3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, smashed
1 1/2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley leaves
Arrange a rack in the middle of the oven and heat to 425°F.

Toss the cubed squash with the garlic and olive oil in a large bowl and season with ½ teaspoon of the salt and pepper. Transfer the mixture to a rimmed baking sheet and spread into a single layer. Roast until tender and caramelized, about 30 minutes, stirring once halfway through.

Remove the squash from the oven and let cool for 10 minutes. Transfer the squash and garlic to a blender or food processor. Add the remaining salt, cream, broth, cheese, and nutmeg, and process continuously until smooth, about 1 minute.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the Alfredo sauce and toss with the pasta over low heat. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.