Fresh Harvest, LLC

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Warm Spinach and Sweet Potato Salad

3 cups peeled and diced sweet potatoes

1 tbsp olive oil or coconut oil

1 apple diced

8 strips of bacon, diced

2 leeks, thinly sliced

8 oz of fresh spinach

Handful of chopped almonds for garnish

Dressing

¼ cup olive oil

1 tbsp apple cider vinegar

1 tsp spicy brown mustard

Fresh ground black pepper to taste

1 tbsp of dried basil

Pinch of cayenne pepper

Preheat your oven to 400. Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet. Bake in your preheated oven for 20 minutes. While the sweet potatoes are baking, cook the diced bacon in a large skillet. Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes. Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach. Add the apples and sweet potatoes to the salad and toss together. In a separate bowl whisk together the salad dressing ingredients. Pour over the salad, mix well and garnish with the sliced almonds.

Market News

Hello!
This beautiful weather has us paused at a wonderful place between summer and fall crops. We have such a great selection this week and a lot of great produce to share.

Here are some ideas of ways to take advantage of all that we have available for the week:

Make salsa! – tomatoes, cilantro, bell peppers and roasted poblanos

Tomato Sauce – Make a big batch and freeze some – go heavy on the veggies: peppers, squash, eggplant, basil

Minestrone soup – tomatoes, summer squash, spinach or chard, sweet potatoes, drizzled with a pesto

Pesto! – basil pesto, lemon basil pesto, and how bout a mixed herb pesto of parsley, cilantro, and basil? All great to freeze for the winter…

Salad for Dinner – lots of lettuce options to mix and match – spinach, arugula, and regular, and add tomatoes, cucumbers, peppers, roasted vegetable leftovers…

Roasted Veggies – a plethora of good things to choose from – leeks, sweet potatoes, turnips, butternut squash, tossed with some olive oil and salt and let the oven do its magic!

A Bouquet of Flowers for a friend! The end of the season flowers are still bright and beautiful, and will make anyone’s day!

There will be a frost someday, and the field heat loving crops will pass, so do enjoy this bounty while it lasts!
Thanks so much for your support!
We look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

On October 26th we will be having a Vendor Day, where we will have the Earthwind Botanicals, Bear Creek Farms grass fed beef, and Tru Bee Honey with us at a Wednesday pick up. You’ll be able to meet them, taste samples of their products, and say hello!

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Italian Turnip and Rice Soup with Parmesan Cheese

2 Tablespoons butter
1 Tablespoon olive oil
1 pound of turnips peeled and cut into a 1/2-inch dice
Turnip greens, chopped
3 pints of chicken or vegetable stock
1/2 cup of rice, arborio if you have it
salt and pepper
Garnish: minced parsley and 3 to 4 ounces parmesan cheese cup fresh grated parmesan cheese.
Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes, or until rice is tender. Stir in the turnip greens at the end of cooking . Ladle into bowls and garnish with chopped parsley and more parmesean cheese.

Market News

Hello!
Feels like we are getting another dose of summer! The produce has certainly changed, but we are no less diverse than we were during peak growing season. We hope you enjoy the selection. Any week now the field crops and flowers will be put to bed for the winter with frost, so please take advantage of the final heat loving crops while we still have them!
Remember, we grow year round! With our hoophouses, we can keep the supply of greens and some other veggies coming all winter long. It does slow down a bit, but we have planned to have as much selection and quantity as we can during the dark, cold months of the year.

We appreciate you returning your cloth bags when you pick up your order. We do seem to be running low again, and have needed to pack some orders in paper bags when we run out of cloth. Please make sure you get a bag back to us! We encourage you to bring your own bag, and to repack your order in there.
Also, we do reuse any of the paper bags (nicely folded, pleased) or plastic bags that we give you, so feel free to bring them back to us (did we say nicely folded?)

We look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

On October 26th we will be having a Vendor Day, where we will have the Earthwind Botanicals, Bear Creek Farms grass fed beef, and Tru Bee Honey with us at a Wednesday pick up. You’ll be able to meet them, taste samples of their products, and say hello!

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Harukei Turnip Salad with Pear and Parmesean
Tally made up this recipe, so the ingredient quantities aren’t quite exact – but it is delicious! Feel free to play around with it!

1 bunch harukei turnips with greens
1 firm pear
shaved parmesean cheese
toasted walnuts

Vinegarette – lemon juice from 1 lemon, a bit of mustard and honey to taste (just to sweeten it a touch). Blend well with a fork, then add olive oil (about a 1/4 cup) and keep stirring until well blended.

Trim greens off of turnips, then thinly slice with a mondoline or vegetable peeler. Cut bottom part of stalk off of greens and slice into thin strips. Toss together with sliced turnips. Thinly slice pear, and toss that and parmesean with the turnips. Add some dressing to coat everything lightly, then garnish with toasted walnuts.

Market News

Hello!
What a beautiful Fall day! The rim of trees around the field are starting to turn colors, and the weeds have thankfull slowed down in their growth. The cover crop has germinated nicely with the rains and warm days we have had. It is lovely to think of the soil getting a much needed rest through the winter months, protected by a nurturing blanket of legume and winter rye.
Just a notice that there are some frost warnings for early tomorrow morning. Although Tally has listed flowers and basil this week, if there actually is a frost they could all very well be lost for the season. Go ahead and order some, and she will let you know!
There are some new photos posted on our Facebook page. If you haven’t checked us out on Facebook, please do! If you click “Like”, you’ll get our updates automatically.

We look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

This month we will be having a Vendor Day, where we will have the other Vendors who sell their products through Fresh Harvest at a Wednesday pick up. You’ll be able to meet them, taste samples of their products, and say hello!

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

We have two arugula recipes for you this week!

Pasta with Arugula and Goat Cheese Sauce

1/2 pound arugula of arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

Arugula, Watermelon Radish, and Sauteed Mushroom Salad

2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated watermelon radish (or daikon if watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
S & P

Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 4 to 6.

Market News

Hello!
Happy Autumn, officially!
We have some nice greens of all kinds this week, and are heavy into the arugula! We hope you try some this week while it is nice and young. To encourage you we have included two yummy recipes to try!
We hope you are enjoying this transition to cooler fare. The greens are so good now and go great with the sweet potatoes and winter squash. We look forward to kale, beets, and other cool weather crops coming in soon.
It was a brutal summer, and we are pleased to have made it though to the other side! We so appreciate your support – it helped keep us going week after week!

We look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

We have two arugula recipes for you this week!

Pasta with Arugula and Goat Cheese Sauce

1/2 pound arugula of arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

Arugula, Watermelon Radish, and Sauteed Mushroom Salad

2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated watermelon radish (or daikon if watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
S & P

Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 4 to 6.

Market News

Hello!
Happy Autumn, officially!
We have some nice greens of all kinds this week, and are heavy into the arugula! We hope you try some this week while it is nice and young. To encourage you we have included two yummy recipes to try!
We hope you are enjoying this transition to cooler fare. The greens are so good now and go great with the sweet potatoes and winter squash. We look forward to kale, beets, and other cool weather crops coming in soon.
It was a brutal summer, and we are pleased to have made it though to the other side! We so appreciate your support – it helped keep us going week after week!

We look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Slow-Roasted Radish Roots with Fennel
This is a surprisingly delicious way to eat radishes!

serves 6

6 large watermelon radish roots – peeled and cut in 1/4” slices
2 teaspoons fennel seeds – crushed in a mortar
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
Preheat the oven to 425ºF.
Step 1: Place the radishes in a heavy-bottomed non-stick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt and pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil and bake for 45 minutes until very tender, tossing once halfway through the cooking.
Step 2: Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and keep warm.

Market News

Hello!
We are looking forward to the Autumnal Equinox this week, and we appreciate you sticking with us through the changing seasons (and the changing vegetables!) We will continue to grow and sell into and though the winter as much as the weather allows.

There are still a few spaces available for the farm dinner this Saturday, September 24th on Tally’s Turnbull Creek Organic Farm

The Fretboard Journal, the esteemed quarterly guitar magazine for guitar enthusiasts, is hosting a Farm Supper for the Nashville guitar playing community. We’ve named it “The Freatboard Feast”!

This dinner is a totally unique event, and will include a shop tour/Q&A session with Luthier Kipp Krusa of Krusa Guitars, and an after dinner concert with guitar player extraordinaire Russ Barneburg and his Trio. Artisan Guitars of Franklin will also be there, with some guitars on display. And make sure you bring your own guitar, as there will be lots of opportunity to play!

The evening will start at 5:00 with the Krusa Guitar shop tour, appetizers and drinks. Following will be an all organic, right from the farm meal with locally sourced meat, bread and wine, carefully prepared by local chef Nancy Vienneau. This meal will be under the stars, in the field. After dinner we will move to a more intimate location and have dessert served as we listen to some amazing music by Russ Barenburg!

This is a wonderful opportunity for the guitar and music loving community of the Nashville area to get together and have a one-of -a-kind evening of food, music, and guitars!

Please go to this link Fretboard Feast read more and buy tickets. The ticket price not only includes dinner, wine, and concert – an amazing deal in itself – but also gets you a one year subscription to The Fretboard Journal magazine (a $40.00 value). Also, some of the proceeds from ticket sales go to the W.O. Smith School in Nashville, which provides music lessons to low-income families.

So come on out to Tally’s farm for an amazing evening – you will be so glad you did! Please visit The Fretboard Journal for more information, or email Tally at tally@wildblue.net with any questions!

Thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Roasted Eggplant with Ricotta and Mint

This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

From smittenkitchen.com

Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. No need to add additional vinegar if you do. If you don’t like capers, you can substitute green or black olives. If you don’t care for mint, you can substitute flat-leaf parsley. If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.

Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.

1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
1/2 cup chopped or crumbled ricotta salata or feta
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Market News

Hello!
This has been a lovely transition to Fall, and we know you are all enjoying this cooler weather!

The Fall crops will be coming in soon – John has been digging sweet potatoes and the Swiss Chard is almost big enough to harvest. Lettuce is on the way, as well!

For now, please enjoy the beautiful flowers. There is a beautiful crop of ‘Cactus Petal’ zinnas in. And if you haven’t made pesto yet to freeze for the winter, now is the time!

This week we introduce Bear Creek Farms Beef. These cows are raised on grass, and finished with grain. The animals are hormone and antibiotic free. Bear Creek Farm is located Thompson Station. You can read more about them on our Growers Page!

Please remember that we appreciate your feedback. Your comments, criticisms and compliments help us to become better at growing food and meeting your needs. Of course, it is a highly variable business we are in, and we always strive to get you the best product possible. However, all of our products are guaranteed, so if you are not satisfied let us know and we will replace the item or refund your money!

Thanks so much for your support, and we look forward to seeing you this week!
John and Tallahassee

Coming Events