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 July 1st- Tuesday delivery this week!


To Contact Us

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

Recipes

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Market News


Hello!

We will be delivering on Tuesday this week because of the July 4th holiday. The Market will be turned off for ordering on Monday evening. We will also be delivering this Saturday, July 7th.

It is just horrible outside,and to celebrate we will be having some specials this week! The cabbage is two for one, so you will have plenty to make a nice big slaw for your picnic. Also, squash is one dollar off a pound this week, so is an amazing deal at $1.50 a lb. We have an abundance right now, and with this weather who knows how long the good harvest will last.

The blueberries are coming in! These organic blueberries are from Hidden Springs Orchard in Cookevile. We have been working with this family run orchard for years, and love their excellent fruit! Although we don’t have a lot this week, we will have more for Saturday and even more next week. We will try to meet the demand this week, but please be patient as this crop just is beginning.

There are lots of beautiful flowers this week, so please bring a bouquet to whereever your festivities will take you!

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 June 24th - News for July 4th - please read!


To Contact Us

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

Recipes

Dead Simple Slaw
Adapted from Gourmet, June 2008
This is great on sandwiches, and on tacos!

This slaw is both sweet and tart, surprisingly bold for the small number of ingredients.

2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar

Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Market News


Hello!

Next Wednesday is 4th of July. We will be delivering on Tuesday, July 3rd at Trinity from 4 – 6. (same place and time, different day!) The Market will open Sunday night per usual, and you will have until Monday night to place your order. We will deliver on Tuesday, July 3rd. You’ll be able to order all your goodies for July 4th picnics!

It is hot and dry on our end – no rain in weeks, and not much in sight. Typical of summers, as of late, but it can’t help but feel early for these conditions. Luckily we are irrigated, so the crops are doing well. Also, the night temperatures remain cool, so the plants are still flowering and producing.
And boy oh boy do we have some great produce for you! All the bounty of summer is here – tomatoes, cukes, summer squash of all kinds, cabbages and lettuces, potatoes – and more! No need to go to the store this week!
Also, flowers are back – thanks for your patience last week as Tally healed up from a bad back.

Earthwind Botanicals is having a sale on select bags of bulk soap, so now is a great time to save some money on soap for the summer.

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 June 17th


To Contact Us

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

Recipes


Roasted Fennel and Artichoke Hearts
from Martha Stewart – This is a really nice side dish

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley
Directions

Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.

Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

Market News


Hello!
Happy Father’s Day to all the dads and to those celebrating the good men in their life. We are back with a big week – lots of great veggies to choose from including the highly anticipated summer crops of tomatoes, summer squash, and eggplant!

There will be no flowers this week because Tally still has a bad back and needs to pull back some on all the harvesting. The flowers will definitely be back next week! Thanks for your understanding!

If you have not yet tried cheese from The Bloomy Rind, we highly recommend you do so! The goat cheese offered this week is superb – mild yet very flavorful, and wonderfully creamy. Also back this week is a selection from Sequatchie Cove Creamery, and small, family run operation just outside of Chatanooga. The choice of cheeses from The Bloomy Rind has been amazing and a real treat every week.

Earthwind Botanicals is back with us this week, with the perfect summer items of lip balms and salt scrubs, as well as her nice selection of soaps and bath fizzers!

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 June 10th


To Contact Us

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

Recipes


Smashed Potato Salad with Escarole
By Mark Bittman from The Food Matters Cookbook

Makes: 4 servings

Time: About 45 minutes

The key to success here is to be generous with the olive oil, whose flavor takes mere potato and greens—whether escarole or any other strong-flavored green like radicchio, dandelion, endive, or chicory—from humble to sublime. This is perfect picnic food, with or without meat, cheese, or eggs (see the variations).

1 lb potatoes cut into quarters
Salt
1 pound escarole or other greens (see the headnote), thick stems chopped
1?4 to 1?2 cup olive oil
Grated zest and juice of 1 lemon
Black pepper

1. Put the potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain. Add the escarole to the water and cook until it wilts, a minute or 2. Rinse under cold water. Drain well, then chop.

2. Roughly crush the drained potatoes in a bowl with a fork or potato masher, leaving lots of lumps; add 1?4 cup oil and the lemon zest and juice. Mash in the escarole, adding more oil and sprinkling with salt and pepper as needed. Serve immediately (or cover and refrigerate for up to 12 hours; bring to room temperature before serving).

Market News


Hello!

Happy rainy Sunday! In the “old” days – meaning just a few years ago – we referred to the June cool spell as “Blackberry Winter” as it usually occurred when the brambles were flowering. Now the blackberries are already fruiting weeks ahead of schedule, and who knows what to call this break in the heat. The old sayings seem to be losing their relevance as the weather patterns change. But it is lovely and we’ll take a little relief!

We have some great new crops this week! It is exciting as the season progresses to watch the new veggies start pouring in. We have freshly dug potatoes, with an unbelievable texture you just can’t get from a store. Also a wonderful assortment of onions which are so wonderful grilled or roasted and then used as a side or in a salad, or of course raw. Green peppers, fennel, beets, cucumbers, carrots, lots of lettuces – enjoy these salad makers as you can as the cool season crops are on their way out!

Please remember that, although we try, it is hard to predict how much we will have of some items. If you would like an item that is listed as sold out, please leave a request for it in the Comments section. We will certainly try our best to accommodate you!

The flowers love this cooler weather, and this week we’ve got beautiful bouquets with a great variety. The first zinnias are in and will add a lot of color!

Coming up soon – tomatoes and blueberries!

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!

Weblog Entry


To Contact Us

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

Recipes


Early Summer Panzanella
Adapted loosely from Ina Garten

3 tablespoons good olive oil
6 cups rustic, hearty bread cut into 1-inch cubes
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2 inch thick
Other veggies to use include – fennel, roasted summer squash, lightly steamed green beans, lightly steamed and chopped Swiss chard
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

2. For the vinaigrette, whisk together the ingredients.

3. In a large bowl, mix the tomatoes, cucumber and other veggies, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Market News


Hello!

It is hard to believe it is just now the beginning of June! The warm spring we have had has made it feel like it has already been summer for months! Traditionally, this is a lull time, as the cool spring crops fade and before the first hot season crops kick in. However, we seem to have a mix of everything these days. Hoophouse environments make early plantings and therefore early harvests feasible, so we’ve got summer crops earlier than what is expected. We should even start seeing tomatoes these next few weeks.
When a crop is just coming in, we try not to offer them for online ordering when we know we will not have a satisfactory amount to meet the demand. We will be bringing these smaller amounts to Trinity on Wednesdays from 4-6, for first come first serve.

The Bloomy Rind Cheese Shop is offering some lovely cheeses this week from the South East region. All of these cheeses offered are from small, artisanal farms producing cheese sustainably and humanely.

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 May 27th


To Contact Us

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

Recipes


Fennel and Cucumber Salad

1 head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

1.Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
2.Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
3.Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.
YIELD 4 servings

Market News


Hello!

We hope you all are enjoying a safe and fun holiday weekend. It sure is hot! So maybe there is some water or a nice shady hammock for you to spend some time in. Our biggest emergency so far has been a nest of baby birds in the inner workings of the tractor. This puts our tiller and front end loader out of commission for awhile! Luckily we saw them before the engine was started!

The summer crops are starting to come in. When these are new, it is sometimes hard to get the quantity we would like to meet everyone’s needs. However, once the plants’ production sets in, it will not be a problem. Not to fear – you will get plenty of opportunity to eat zucchini this summer! And we should have a good amount of most things this week.

When you get to our website, check out our new Recipe section! We are still in the process of transferring over recipes. But you will notice there is a way for customers to upload their own recipes, and to comment on existing recipes. It also cross references ingredients we have available in the Market. It should be a great resource for seasonal cooking!

Lots of other good stuff, too! Earthwind Botanicals has some nice aromatherapy products for summer. Whispering Creek Mushrooms has a bunch available for us this week, and Dozen Bakery has her great selection of sweet goodness.

We truly 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 May 20th


To Contact Us

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

Recipes


Cream-Braised Fennel
This is from the food blog, Orangette, although she uses cabbage. Let me just say, “wow!” with the fennel!

4 fennel bulbs, trimmed (about 1 1/2 pounds)

1 tablespoon unsalted butter

1 tablespoon olive oil

2 pinches of sea salt

2 to 4 tablespoons heavy cream

1 tablespoon fresh lemon juice

If your fennel isn’t trimmed, cut off the stalks and fronds right where they grow out of the bulb. (Tip: save some of the lacy fronds for garnish or toss in a salad.) Remove any bruised or extremely tough outer leaves and trim the bottom. Cut the fennel into vertical quarters, making sure there is a bit of the core in each piece to keep them intact.

Melt the butter and olive oil in a large (12-inch) skillet that has a well-fitting lid. Add the fennel, arranging them so that they are all in a single layer and one of their cut sides is down. Cook gently over medium heat until browned, 5 to 8 minutes. Do not stir the fennel: you want to get a nice brown color going on the cut side. Gently turn the fennel using a pair of tongs. and brown the other side.

Sprinkle on some salt, and have a lid handy. Add about 1/4 cup of water and quickly cover the pan. Turn down the heat and braise the fennel until it is very soft and most of the water has evaporated (about 20 minutes.) Check on occasion and add a little more water if the fennel isn’t completely soft.

Remove the lid and pour in the cream. Simmer gently until the cream starts to thicken and glazes the fennel, about 5 minutes. Add the lemon juice, shaking the pan. Taste for salt or more lemon. Serve hot as a side dish or a first course.

Serves four.

Market News


Hello!

Spring is surely turning into summer. We have a great variety of late spring crops, and you will notice the first summer veggies coming in. The strawberries are on their way out – please let us know if you want some but they are already sold out. There may be extra, but hard to be sure! It has been a wonderful berry season, for sure! We will once again this year be working with Hidden Springs Orchard in Cookeville for their organic blueberries. So you have those to look forward to! And the first cucumbers and zucchini are here to tease you of what is to come!

The Bloomy Rind has some amazing new cheeses up. And we are so happy to have with us our other vendors – Earthwind Botanicals, Dozen Bakery, Twin Fork Farm’s bread, Bear Creek Farms meat and Wedge Oak Farm chicken and eggs, and Willow farm eggs. All top quality, organic, and local.

We know you have many choices these days for shopping, and we appreciate your support of our family farms. We love to hear your comments – they help us to be better at what we do! And of course please remember that all of our products are guaranteed, so let us know if you are not satisfied and we will replace the product or give you a refund.

We truly 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 May 13th


To Contact Us

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

Recipes


*Beet Pizza! *
This is fun, beautiful and delicious!

3 medium beets
4 small onions
Goat cheese or feta (as much as you desire to sprinkle over the pizza)
4 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
A sprinkling of fresh rosemary (about ¾ a tablespoon)
Pizza dough of choice

Instructions
Preheat oven to 350 degrees
Roll out some pizza dough (well floured so as to avoid sticking) into a nice ten inch, flat surface. You may either purchase pre-made dough from the grocery store or hand-make it.
Cut and peel three or four onions. Chop.
Rinse the beets. Using a peeler or paring knife, remove the skin from the beets. Then chop the beet into thin, flat circles.
Put the beets and the onions on a roasting pan. Add about 2 tablespoons of olive oil and a pinch of salt. Roast at 350 degrees for thirty minutes.
Drizzle the flat, ready pizza dough with olive oil. Add the roasted beets and onions. Add Rosemary. Sprinkle cheese over.
Put the pizza in the oven preferably on a pizza stone, or on a large baking pan. Cook at 425 degrees F or hotter if you want crispy crust. Keep an eye on the pizza depending on the strength of your oven, remove when crust is golden brown, between 10 and 20 minutes depending on temperature.
When the crust looks golden, the cheese has melted and the juices are bouncing, remove the pan with the pizza.

Market News


Hello!

It has been a lovely day of some much needed rain. The crops in the field have just perked right up and look so lush and beautiful! The big push of spring planting is about done. Which means we can breathe for a week and then start transplanting again!
This week we have a lovely selection of spring crops for you – the lettuces and greens are at their peak right now. It is hard to imagine that in a month they will be fading in the heat and we won’t see them around for a few months! By then we will start having the first tomatoes trickling in, and who will notice?

There will be no bouquets this week – the flowers need a breather but will be back again next week! If you have a special request, email Tally.

Partnering up with The Bloomy Rind cheese shop in East Nashville is like having our own personal cheese monger, picking us out the best in Tennessee cheeses. What fun! You can learn more about The Bloomy Rind on their blog at thebloomyrind.com. You can find their offering under our new “Cheese” section in the items list on the left side of the Market page.

We appreciate all of our vendors who are with us – they are all small businesses trying to make a living doing what they love. They work so hard to provide us with such high quality products and service. We thank you for supporting them and for purchasing them through Fresh Harvest.

Just a quick reminder to bring us back your reusable bags and any other containers we have given you.

We truly 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!

!

Mother's Day Bouquets for Saturday!


Hello!

We will be delivering on Saturday morning, May 12th with bouquets for Mother’s Day!

These bouquets are fresh and beautiful and a wonderful gift for any mothering figure in your life. Please don’t buy those imported, chemical laden flowers from the grocery store. These flowers look and smell vibrant, and will be a very special treat indeed.

Or perhaps you are hosting a brunch or dinner, and need flowers for your table….

Speaking of food, we will have some strawberries available at delivery on Saturday morning. They are slowly but surely on their way out, but we will harvest what we can and will have them on a first come, first serve basis. We expect to have about 50 quarts.

So come on by and see us on Saturday morning, under the trees from 9 – 10:00.

Thanks so much for your support!

John and Tallahassee

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

Fresh Harvest for May 6th


To Contact Us

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

Recipes


Swiss Chard & Cheese Bread Pudding
(Adapted from Suzanne Goin’s recipe from Food & Wine )

-2 Tbsp extra-virgin olive oil
-1 large onion, halved and thinly sliced
-3 garlic cloves, thinly sliced
-1 1/2 tsp fresh thyme leaves
-pinch crushed red pepper
-1 lb swiss chard, stems and ribs discarded, leaves chopped
-salt & pepper
-2 large eggs
-1 1/2 cups milk
-1 cup grated cheese such as gruyere or cheddarddar
3 cups roughly torn (bite sized pieces) rustic bread, crusts removed


Preheat oven to 350. Butter an 8" square baking dish. Heat the oil in a skillet, add onions, garlic, thyme, red pepper & cook until softened. Add swiss chard and cook, stirring, until wilted. Season with salt & pepper. Let cool a bit.

Mix cream & eggs together in a large bowl. Add chard & cheese, season with salt & pepper. Add bread, stirring until moistened. Transfer to baking dish. Bake for 1 hour, or until set and golden brown. Let sit for 15 mins before serving.

Market News


Hello!

This week we have some exciting news! We are teaming up with The Bloomy Rind cheese shop in East Nashville which will be offering select cuts from their artisanal cheese. The focus will be on Tennessee and sustainably produced cheeses. You can learn more about The Bloomy Rind on their blog at thebloomyrind.com. You can find their offering under our new “Cheese” section in the items list on the left side of the Market page.

Mother’s Day is this Sunday, May 13th! We have lots of great stuff for the Mothers in your life, as well as the other wonderful women who make your life a richer experience. We will be doing a special delivery on Saturday of Mother’s Day Bouquets. Give a great big bouquet of fresh, beautiful flowers, organic and locally grown! You can order it by Tuesday for Saturday delivery – just order the “Mother’s Day Bouquet”. If you would like a bouquet for Wednesday, order the regular large bouquet.

Earthwind Botanicals is another awesome option for Mother’s Day – there are some great items offered this week! Lots of yummy soaps, bath, and other aromatherapy products that would make a great gift basket. Throw in a batch of Dozen Bakery cookies, a big bouquet, and Wow! Are you set or what?

The strawberries are still delicious and bountiful, but are slowly and surely on their way out for the season. It is hard to anticipate how many will be available. If it looks like we are sold out, please order some anyway and we will try to meet all the orders!

We truly 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!

!