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.



 
Subscribe to an RSS Feed

Fresh Harvest Cheese added!


Good Morning,
Just in case you missed it last night, The Bloomy Rind cheese shop added new cheeses to the Market!
There are six new cheeses up there, Award winning and delicious from Southern Cheese artisans!
Swing back by the Market and get youself some!
Thanks, and we will see you onWednesday!
John and Tally

Fresh Harvest for January 13th


To Contact Us

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

Recipes


Sweet Potatoes and Greens
This is a sweet and savory combo that is great for you as well as tastes delicious!

(Makes 4 Servings)

-2 or 3 large sweet potatoes
-2 bunches of greens (kale, collards, or chard)
-2 cloves of garlic
-juice of half of 1 lemon
-1 tsp. honey
-1/2 tsp. cinnamon
-1/4 tsp. ground cloves
-salt and pepper
-1 tbsp. olive oil

Directions

1. Peel the sweet potatoes and cut into bite-sized pieces (make them as uniform as you can.)

2. Heat half of the oil in the pan over medium heat and add the sweet potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes.) If the potatoes are still hard at the end of this time, you can add a Tbsp or so of water, put a cover on the pan and steam for 2 minutes.  When they are finished cooking, add spices and salt and pepper to taste.  Set aside.

3. While the sweet potatoes are cooking, wash the greens (but do not dry them.) Remove the stems and cut the leaves into smaller pieces. Mince the garlic.  In a separate pan, heat the remainder of the oil over medium heat, add the garlic and saute for 1 minute.  Add in the greens and cook until tender, stirring often.  Salt and pepper to taste.

4. Combine the potatoes, honey, and lemon juice with the greens, stir and serve.

Market News


Hello!

We hope you are safe and dry after this very wet and stormy day. Everything around our parts are super saturated and the creeks are really raging. The hoophouses have standing water in them which hopefully will drain quickly in the coming days and not damage any crops.
The folks at Bear Creek Farm have put together some special packages of their meats that should help beat some winter blues. In fact, they have a offer right now where you can buy a 1/4 of a steer and stock up your freezer. It’s a hefty price tag, but you do end up saving money overall. Stock your freezer with: 4 Rib Eye Steaks 4 New York Strips 3 Filet Mignons 4 Sirloin Steaks 1 Flank Steak 3 Chuck Roasts 1 Tri-Tip 1 London Broil 1 Rump Roast 1 Sirloin Tip Roast 1 Eye of Round Roast 1 Top Round Roast 3 lbs of Stew Meat 4 lbs of Short Ribs 50 lbs of Ground Beef in 2 lb tubes For $720.

We’d like to thank the Nashville Food Project for supporting us and helping us get the word out about Fresh Harvest through their newsletter. In case you don’t know, the Nashville Food Project is a non profit group that cooks and distributes hot, healthy meals throughout Nashville’s neighborhoods. Much of the food they cook is donated from local farms, or raised in their own gardens. They do so much to provide good, fresh food made with love to our neighbors in need, as well as promoting our local food economy and urban gardening infrastructure. You can volunteer in their kitchens or food distribution trucks through their website, www.thenashvillefoodproject.org.

We appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for January 6th


To Contact Us

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

Recipes


Winter Pasta
from 101 Cookbooks

I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for or mixed with the kale if you like as well.

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale – 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice – optional
12 oz / 340 g dried penne pasta
fresh thyme – and thyme flowers

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Serves 4-6. 
Prep time: 10 min – Cook time: 10 min

Market News


Hello!

It is great to be back after a two week break. We hope everyone had a lovely holiday and has had a good transition into 2013. It will be great to see your smiling faces on Wednesday, and to get back into our weekly schedule. We plan on delivering through the winter and into the spring, as long as the weather cooperates and we have good veggies to sell!
We are full steam ahead this week, with lots of great produce offerings for you, as well as the staple items of wood fired bread, eggs, meats, cheeses, honey, and baked treats! There are lots of greens this time of year, for stir fries, soups, salads, and on the side of just about everything. Eating fresh greens will keep you healthy all winter long – nothing is more chock full of vitamins and vibrancy that just picked greens!
And, if you haven’t had winter grown carrot yet, you must! Carrots are at their prime taste right now in Tennessee. They do much better this time of year than in the heat of summer.
Speaking of summer, we are making our plans right now! The seed orders are going in, the pallet of potting mix arrives next week, and soon we’ll be seeding flats of tomatoes for an early planting in the hoophouse. Also, lots of flowers are seeded in January as well as the early crops to be put out into the field as soon as it warms and dries a bit – kale, beets, scallions, lettuces….it is a fun time of year, so full of promise!

We are getting low on bags, and would appreciate if you would check your closets and cars, and remember to bring them back when you pick up your next order. Thanks you!

We appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for December 16th


To Contact Us

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

Recipes


Butternut Squash and Walnut Spread
from Martha Rose Schulman’s Recipes for Health
2 pounds pumpkin or winter squash, such as kabocha or butternut, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes)

3 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

2 tablespoons finely chopped fresh mint

1/8 teaspoon freshly grated nutmeg

1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped

1 ounce Parmesan, grated (about 1/3 cup)

Salt and freshly ground pepper

1. Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.

2. Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.

Yield: 2 cups

Market News


Hello!

Greetings on this downright balmy December evening!
This Wednesday delivery will be our last before a two week break. We will resume delivery on Wednesday, January 9th, so look out for the Market to open on Sunday, January 6th. Stock up this week on meats, bread, cheese, eggs, and veggies to get you through the next couple of weeks!
SInce after this Wednesday we won’t see you until the New Year, we want to wish you a Merry Christmas and Happy Holidays to all our dear friends and customers. We hope your holiday is filled with family, friends, love, warmth, laughter, and good food.
It is the time of year for counting blessings, and as farmers we have many. We are very grateful to you all for your support and good cheer during this winter season. You make this work possible for us, and we appreciate all the effort you put into supporting local agriculture!

We are planning to grow and sell year round, and will have a good supply of greens and squashes into the spring! It is hard to know what is in store for us, weather wise. So far it has been so mild that everything has been doing great!

We will have Gift Certificates available this week. These are great presents for friends, neighbors or family who have yet to try Fresh Harvest and need some encouragement. They are good for any product on the Fresh Harvest website.
Other ideas for gift giving are Tru Bee honey, a cheese plate from The Bloomy Rind, granola from Twin Forks Farm, or a selection of cookies from Dozen Bakery!

Please take some time this Holiday Season to spend quality time with those you love. Life is so precious and fleeting, and every day that we have together is a gift to be savored.

We appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for December 9th


To Contact Us

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

Recipes


Escarole Pasta Carbonara
This is absolutely delicious!
Ingredients
2 tbsp olive oil
2 cloves minced garlic
1 head escarole, washed and cut into medium sized pieces
1 egg
½ package whole grain spaghetti
½ cup grated Parmesan cheese

Instructions
In a pan, combine olive oil and garlic, and let simmer over medium heat for a few minutes.
Add chopped escarole to the oil and garlic mixture, cooking over low-medium heat until tender (about 10 minutes).
Meanwhile, bring water to a boil and add pasta.
Cook until al dente, drain and immediately crack the egg into pasta. The egg gets cooked by the pasta.
Add escarole to the pasta mixture, and top with Parmesan cheese.
Mix it all together, serve, and ENJOY!

Market News


Hello!

This Wednesday we will have some of our wonderful vendors with us for the 4-6 pm Wednesday delivery. Tru Bee Honey, Earthwind Botanicals, Bear Creek farms, Twin Forks farm bread, and Dozen Bakery will be offering samples and have some gift items available to buy on the spot. Make sure you stop and say hello to the smiling faces that are behind these products!

We will have Gift Certificates available this week. These are great presents for friends, neighbors or family who have yet to try Fresh Harvest and need some encouragement. They are good for any product on the Fresh Harvest website.

We appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for December 2nd


To Contact Us

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

Recipes


Asian Greens Salad
These greens are great raw – try it!

Salad ingredients:
– 1 head of bok choy , or equivalent amount of tatsoi, joi choi or a mix of all of them
– Green additions such as cilantro or scallions
- Almonds chopped or slivered

Prepare the Greens:
– Cut the very end of the stem off and coarsely chop the remaining leaves and stems into ½ inch pieces. If you are using scallions, cilantro or another vegetable, chop it up and add it to the choi. Wash the greens and get ready to toss them with the dressing.

Sesame dressing ingredients:
2 Tablespoons red wine vinegar
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
½ teaspoon sesame oil
2 Tablespoons canola oil
1 ½ teaspoons agave syrup (or honey in a pinch)

Add all dressing ingredients to a bottle and shake, shake, shake.

Mix greens and almonds together and toss with the dressing

Market News


Hello!

The weather is balmy for early December, but it is Holiday time and we’ve got lots of great stuff for you! Earthwind Botanicals is back with us this week and is having a sale on all her products, just for Fresh Harvest customers. This is a great time to stock up on stocking stuffers, teacher and hostess gifts, or for just having some great soaps on hand for guests. Put a bath fizzer, soap ball, aromatherapy oil and jar of salt scrub in a basket, and it makes a very impressive present for just about anyone!

Also, The Bloomy Rind cheese shop is here this week with an amazing selection of cheeses. There are also some Cheese Tray selections available which would be a great thing to bring to a holiday party or also to give as a gift.

More stocking stuffer ideas – Tru-Bee honey, Twin Forks Farm granola, or Fresh Harvest Gift Certificate.

We have so much good food growing right now – it is a wonderful time of year for eating local!

We appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for November 25th


To Contact Us

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

Recipes


Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)

1 head Tatsoi leaves
sesame seeds, for garnish

Dressing:
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Siracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)

While Tatsoi is cooling in ice water, mix dressing ingredients into a bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, stirring a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.

Market News


Hello!

Check out our Facebook page, Fresh Harvest, LLC , to see pictures of the winter growing that is happening on our farms. We’ve got lots of good stuff in the hoophouses and fields right now, and more still to come. As long as the weather cooperates in a reasonable manner, we should be good for delivering through the New Year and into spring.

Westhaven deliveries will resume this week! Delivery time is Thursday morning at 8:40 a.m.

We hope you all had a peaceful Thanksgiving with lots of good food, family and friends. It was a beautiful day for being outside!

If you are still feeling full from turkey, we’ve got lots of greens this week to share with you. Raw or cooked, the lettuces, kale, and Asian greens are so vibrant and fresh, they feel as good to your body as they taste to your mouth!

We appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for November 18th - Tuesday Delivery!


To Contact Us

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

Recipes


Butternut Squash and Kale Salad
from Bon Appetit

A delicious Thanksgiving side dish!

Ingredients

•8tablespoonsextra-virgin olive oil
•3tablespoonsbalsamic vinegar
•1/2medium shallot, minced
•1teaspoonDijon mustard
•Kosher salt and freshly ground black pepper
•1 1/2cups1/2-inch cubed butternut squash
•1bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
•3/4cupwhole almonds, toasted, coarsely chopped
•Parmesan (for shaving)

Preparation

Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.

Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Market News


Hello!

Happy Thanksgiving Week! We hope this finds you preparing for a lovely week ahead of good food and loving family and friends.

There is a quick ordering window this week. The Market will close on Monday evening, November 19th for Tuesday, November 20th delivery. Delivery will be up under the porch at Trinity Church from 4 – 6 p.m.

John is on a much deserved vacation with his family this week. Twin Forks Farm bread is also taking the week off. So, there will be no potatoes, bread or granola this week.

However, we’ve got lots of other great stuff for the season – winter squashes, sweet potatoes, pumkins for homemade pumpkin pie, great lettuces and greens for cooking, as well as herbs for your stuffing.

If you ordered a pumpkin pie from Dozen Bakery, a turkey from Wedge Oak Farm, or a cheese tray from Bloomy Rind, those will be ready for you on Tuesday!

We appreciate your support, and are thankful to be able to share this harvest with you

We look forward to seeing you on Tuesday!
John and Tallahassee

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for November 11th


To Contact Us

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

Recipes


Curly Endive Salad with Poached Egg
from Martha Rose Schulman
serves 6

2 heads curly endive, washed and dried (about 6 cups)
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves

For the dressing:

2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar

1 teaspoon balsamic vinegar

Salt to taste

1 teaspoon Dijon mustard

1 small garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

1. Combine the endive, herbs, red pepper and croutons in a large bowl.
2. Poach the eggs.
3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Market News


Hello!

Thanksgiving is almost here! We hope you are all preparing for as much local goodness as possible! We will have a lot of great items available for you Thanksgiving week. Please remember that delivery day will be Tuesday, November 20th at Trinity from 4 – 6. If you have ordered a Wedge Oak Farm turkey, that is when they will be available for pick up.

ALSO! We have two amazing opportunities to pre- order items that will both add amazing deliciousness to your holiday festivities, and ease your work load – what an amazing combo! I am sold already!

Dozen Bakery is making perfectly beautiful and scrumptious pumpkin pies . These need to be ordered this week for delivery next Tuesday.

And – what an amazing opportunity this is – you can pre-order your Thanksgiving cheese assortment from The Bloomy Rind this week for pickup with next week’s order. Kathleen will assemble a selection of Southern and American artisan cheeses and include some preserves and marcona almonds. All you need is a cutting board or platter and a knife. There are two options: 3-cheese selection (approx 12 oz of cheese, ideal for 6-8 people) OR 5-cheese selection (approx 20 oz of cheese, ideal for 8-12 people). Cheeses will vary based on availability and what’s tasting great in the case. There’s also an option for a full round of Rush Creek Reserve (approx 12 oz) that includes preserves and almonds. Again – orders for these cheeses and the pumpkin pie need to be in THIS week for pickup the week of Thanksgiving.

Please remember we’ll be under the Trinity Church porch!

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

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!

Fresh Harvest for November 4th -Thanksgiving Pie Pre Order and Fun Facts!


To Contact Us

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

Recipes


Sweet Turnip Bisque
from Nancy Vienneau’s blog, Good Food Matters

2 Tablespoons olive oil–divided
1 Tablespoon butter
3 medium potatoes, (about 1 ½ cups) peeled and diced (I used russets, but try others!)
2 carrots, diced small
2 celery ribs, chopped finely
1 medium white onion, diced
2 cups diced turnips (don’t peel)
2 Tablespoons fresh dillweed
2 cups vegetable stock
1 cup lowfat milk
salt & white pepper, to taste
a few grindings of black pepper, a few sprigs of dillweed to garnish

In a 2qt. saucepan on medium heat, melt the butter with 1 Tablespoon oil.
Add potatoes, carrots, celery, and onions and sauté, stirring frequently.
Add one cup of the stock, stir, and simmer until the potatoes become tender, about 10 minutes. Remove from heat and mash the potato-vegetable mix with a hand potato masher until the mixture resembles a thickened puree-like base.
In a separate skillet with the remaining Tablespoon of olive oil, sauté the turnips for 5 minutes. Scrape the cooked turnips into the saucepan with the potato-vegetable mix. Add remaining stock and milk. Stir well and return to heat. Season with salt and white pepper. Simmer for 15 minutes.
Garnish with black pepper and dillweed.
Serves 2 hearty main meal appetites, or 4 regular ones

Market News


Hello!

*+This week we will begin delivering under the porch up at Trinity Church. + * This is because of the early darkness. It will be warm and welcoming up there through the winter!

Also, this week we will begin pre orders for Dozen Bakery’s Thanksgiving pies. These pumpkin pies are going to be delicious! The last day to place your order will be a week from this Tuesday, November 13th. They will be delivered with your order on Tuesday, November 20th.

Here are some facts about Fresh Harvest we thought you might like to know!

Fresh Harvest is Nashville’s first and oldest online vegetable ordering system. We pioneered the idea first using emails and Quickbooks for all our accounting and invoicing, then switched to our software, LocallyGrown.net. This software was developed by a farmer in Athens, Ga. John and Tally started Fresh Harvest when they had neighboring farms in Bon Aqua, Tn. The goal was to provide more vegetables and more variety to more customers, outside of the traditional CSA model. John has since moved his farm to Thompson Station, and Tally’s farm is still in Bon Aqua.

We are your farmers! Not only do we do the growing of your vegetables, we also do the harvesting, washing, packing, delivering, accounting, and marketing. All of your produce comes right from our farms to you -we are accountable for all the produce we sell to you and therefore guarantee the high quality and freshness of our produce.

We do sell produce and products from other farms. These farmers are small, local, family operations. Almost all of them (except the meat and egg vendors) we first met while selling at the Franklin Farmer’s Market 10 years ago. These are growers and providers we absolutely respect and trust, and are proud to represent through Fresh Harvest.

All of the growers of Fresh Harvest, if not USDA Certified Organic, are either Certified Naturally Grown or grow using strictly organic methods, sometimes “beyond organic”. We strongly believe in organic agriculture and do not support the use of chemicals on the soil or on the food in any way.

Fresh Harvest is not a “Food Hub”. We do not collect, store, and distribute produce from a centralized location. We have no overhead or facilities other than our farms. Our food is picked the day before delivery and brought to you as fresh as can be! This includes produce from other farms, which is also just picked and delivered to order the day of delivery.

The money you spend through Fresh Harvest goes directly to the farmers and producers of your food. Fresh Harvest does take a small percentage of sales in order to cover certain costs like printer paper and delivery bags. However, everything else goes directly to the farmer or producer. There are no brokers, office workers, marketing specialists, etc. that take away from the farmer or producers’ income.

We love what we do! Fresh Harvest has been a wonderful business for us and has developed into a large, supportive, and enthusiastic community. We look forward to every Wednesday delivery when we get to distribute our goodies to our dear customers. Without you, we truly could not do what we do and we are very appreciative of your time, energy, and commitment to local food.

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

Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

!