The Weblog

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Fresh Harvest for August 25th

Contact Info

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John Drury
John 615-838-0428

Market News

It’s so much nicer to pick okra when it’s 80 degrees versus when it feels like 100. I need to give a big thanks to long time customer Ed Schneider for the temperature drop. When he picked up his order last week, he said that he would hope for some rain for me. I told him that I have irrigation and to focus on the heat, that I wanted it to be in the low 80s. Low and behold it was 80 degrees today. Thanks, Ed.

Pig and Leaf Farm has seasonal bouquets and a large quantity of lettuce. There is quite the variety of veggies this week with lots of cherry tomatoes. Bloomy Rind has their amazing cheeses. We fruitarians continue to suffer, but maybe there’ll be some watermelons next week.

The potato harvest has been completed. With the help of Anson (assistant extraordinaire), we persevered and completed the task. Next up are the sweet potatoes. Lots of potatoes available including small baby potatoes that are ready to cook without cutting them. If you want larger potatoes to bake, just let me know.

I plan to set up in a different location at Trinity. There’s a big tree diagonally across from where I’ve been setting up, near Sharondale. It’s flat and has more shade.

Lots of fine items from Wedge Oak and Bear Creek Farms.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.



Sauteed Sweet Potato Greens
1 large bunch sweet potato greens (about half a pound)
1/2 small white onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup
Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes. Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.