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 December 2nd - Wreaths! Mushrooms! Veggies!

Contact Info

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

Market News


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


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.