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Fresh Harvest for August 5th




Market News

Hello!

It’s the dog days of summer for sure! The rain is scattered and intermittent – some places not getting any rain at all. The farmers and produce are a bit worn out! But, there is still lots of summer produce to enjoy, so don’t let this week slip by without ordering!

We’ve got lots of watermelon this week, as well as okra and all the rest of summer’s bounty.

Please show the other vendors some love – lots of good meats for grilling!

Have you “liked” us on Facebook, yet? Check us out for farm pictures and updates!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Best Classic Potato Salad
ngredients
2 pounds waxy potatoes, such as red-skinned potatoes
1 teaspoon salt, plus more as needed
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 stalks celery, diced (about 3/4 cup)
1 large shallot or 1/4 small onion, minced (about 1/4 cup)
1/4 cup chopped scallions, fresh parsley, tarragon, or dill, plus more for garnish
3 large eggs, hard-boiled and diced (optional)
Freshly ground black pepper

Cut the potatoes into chunks. Wash and scrub any grit from the potatoes. Cut them into large, bite-sized chunks. (Alternatively, boil the potatoes whole, then peel and/or dice them after cooking.)

Prepare to cook the potatoes. Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt.

Cook the potatoes until tender. Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 minutes. Exact cooking time depends on the size of your cubes and the type of potatoes. For full step-by-step instructions, see How To Boil Potatoes.

Drain and rinse the potatoes. Drain the potatoes and rinse them under cool water. Transfer to a large bowl.

Mix the mayonnaise and mustard with the potatoes. Add the mayonnaise and mustard and fold to combine.

Mix in the celery, shallots, scallions or herbs, and eggs. Add the celery, shallots, scallions (or herbs), and eggs (if using) and stir until thoroughly combined. Taste and season with salt, pepper, or any more of the other ingredients as needed. This recipe is a base template; add more or use less of anything to your taste.

Serve or refrigerate. Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.

Fresh Harvest for July 29th


I

Market News

Hello!

Summertime!! And we are so grateful to you for shopping with us! You have lots of options these days when buying produce, and appreciatebyour support. We’ve got lots of great local organic veggies and melons for you this week .

We love to reuse our plastic bags and other containers. Any packing we have given you with your order we will take back, as long as it is in good condition! Please do not bring us bags, cartons, etc that did not come from us.

Also, remember our produce is guaranteed! If you get anything you are not satisfied with, please let us know and we will replace it or refund your money!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest Reminder - Watermelon Party!!




Market News

Hello!

It’s Party Melon Time! These watermelons are big and delicious and are ready to feed a party! Or at least a couple of very enthusiastic watermelon eaters! They are at their peak right now, and this is definitely the season to eat them as much as possible!

Don’t be intimidated by their size! Watermelons last a long time and can be used for dessert and breakfast as well as juicing, or in salads! Slices can even be grilled!

So get them while you can!

And don’t forget your cheese order! Lots of good stuff in the shop this week.

This may be the last week for blueberries, so get them while you can! They are so easy to freeze!
There are a few watermelon still on the Market as well, under the “Fruits” section.

If you haven’t ordered yet, you have until Tuesday evening to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for July 22nd




Market News

Hello!

The melons are here! Those luscious fruits of summer are at their best right now, and we have a great selection for you! Cantaloupe and watermelon are delicious and versatile – from salads to dessert to juices to breakfast. Watermelons are a healthy sweet treat – they even help to cleanse the body of toxins and lower inflammation.
Get them while you can!

They are in the “Fruits” section of the Market.

Also – it’s the last week for Blueberries!

Check out the selection at The Bloomy Rind! Burrata is in to go with those tomatoes. The rest of the really varied selection is also spectacular!

We’ve got some specials on cucumbers and tomatoes for those who want to do some summertime food preservation.

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes


Cantaloupe Salad with Basil, Fresh Mozzarella and Onions

A sweet/savory alternative to the traditional tomato caprese salad

1 medium cantaloupe, cut into 1 inch cubes
10 to 20 leaves of basil, chiffonaded (reserve a few whole leaves for garnish)
10 green olives, sliced
1/4 red onion, thinly sliced
1 cup fresh mozzarella balls, sliced into quarters
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice, from 1 lime
Salt and pepper to taste
In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

Fresh Harvest Order Reminder!




Market News

Hello!

There is still time to order some wonderful summer produce!

This may be the last week for blueberries, so get them while you can! They are so easy to freeze!
There are a few watermelon still on the Market as well, under the “Fruits” section.

If you haven’t ordered yet, you have until Tuesday evening to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for July 15




Market News

Hello!

We have a farm dinner coming up this weekend, July 21st at Turnbull Creek Farm! If you have ever been interested in seeing one of our farms and enjoying a feast under the stars, there is still time to purchase tickets! This event is put on by Edible nashville magazine, and will feature local chefs and live music, as well as a tour of Tally’s farm. You can get tickets to the event here – http://ediblenashville.ediblecommunities.com/things-do/july-21-farm-dinner-turnbull-creek-farms

We have melons this week – cantaloupes and watermelon!! These are listed in the “Fruits” section of the Market. Also lots of other great summer veggies and blueberries! Get the blueberries while you can – they won’t be around much longer!

This is the time for all your canning and stocking up for winter! There are two specials this week on summer veggies – paste tomatoes and cucumbers – that are perfect for those who want to put aside some food for winter!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes


Lazy Tomato Sauce for Freezing

(from Jill Melton, editor at Edible nashville)

The key is to slow simmer it, reducing down the juices to a rich, sumptuous sauce. It’s what I call a lazy, sauce—as I don’t even peel the tomatoes. I hack out any bad spots with a knife, toss the rest in a large stockpot or saucepan, and crush with my hands until it’s a soupy mess. The pot is set over medium heat to come to a boil, then lowered, at which point it happily simmers away.
Once the sauce is thick, I crush a couple garlic cloves into it, splash with vinegar, sugar, salt, pepper and slivers of fresh basil. Sometimes I add a dash or olive oil, sometimes not. Your call. It’s then spooned into jars, given to friends or stashed into the freezer.

Core tomatoes, toss in stockpot or large saucepan. Crush with hands. Place pot over medium heat until sauce is boiling. Lower heat and simmer for 3-5 hours or until sauce is chunky and thick. Add remaining ingredients. Spoon into jars and freeze.

Fresh Harvest - Summer Fruits and New Item!




Market News

Hello!

There is still time to order some wonderful summer produce! Lots of blueberries and cantaloupe on the Market! And Sugar Camp Farm has added some Savoy Cabbage – a delicious lettuce or cooking green substitute this time of year!

If you haven’t ordered yet, you have until Tuesday evening to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for July 8th




Market News

Hello!

We’ve got it all this week, folks! All the best of summer’s bounty! Blueberries, tomatoes of all kinds, fresh dug potatoes, squashes and eggplant! It’s full on summer, and the eating is good!!

There is a special on cucumbers this week for all you picklers out there!

Lots of good specials on the meats, too! And don’t forget to check out the artisinal cheese selection this week from The Bloomy Rind.

Please know we only want to provide you the best product and service possible. If there are issues with any part of your order, please let us know and we will refund your money or replace the item! We appreciate feedback as it makes us do a better job!

We know you have a lot of options these days for your local food shopping. Thanks so much for your support, and we will see you on Tuesday!

John and Tally

Recipes

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Easy French Ratatouille

Use up Summer veggies with this!!

5 tablespoons olive oil, divided, plus more for serving
1 1/2 pounds eggplant (1 large), large dice
Kosher salt
Freshly ground black pepper
1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice
1 medium yellow onion, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1 pound tomatoes (3 to 4 medium), large dice
1 large bell pepper, large dice
1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil. here ?
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Fresh Harvest - Order by Tonight! Delivery Tomorrow!




Market News

Hello!

This is your time to order! The Market will be open until this evening, and delivery is tomorrow, Tuesday July 3rd!

We have great veggies, meats, baked goods, cheeses, and BLUEBERRIES still available for your Fourth of July plans!

We look forward to seeing you tomorrow! But if not, we will be back on our regular schedule next week! Be safe out there, and have a happy holiday!

Thanks for your support!

John and Tally

Recipes


Fresh Harvest - Delivery Tuesday July 3rd!




Market News

Hello!

This week due to the July 4th holiday we will be delivering on Tuesday, July 3rd. We will be at the same location from 4 – 6. The Market will close Monday evening!
Farm pick ups will still be on Thusday.

We have plenty of great items for your week! Lots of blueberries, TOMATOES!, and lots of other veggies for you coleslaw and grilling needs! And don’t forget the good bread for those tomato sandwiches!
Also the first fresh garlic of the season!

We have some special raw, unfiltered honey WITH COMB from the Hershberger family this week for a limited time.

And don’t forget all the meats for your festivities, and of course some happy flowers for you table.

Please know we only want to provide you the best product and service possible. If there are issues with any part of your order, please let us know and we will refund your money or replace the item! We appreciate feedback as it makes us do a better job!

You have until Monday night to place your order!

Be safe out there, and please take of each other!

Thanks for your support, and we will see you on Tuesday!

John and Tally

Recipes


Thai Basil Pesto

Make a batch of this and you can make any dish more Thai-inspired – add to noodles, stirfries, grilled meats or tofu!

2 c Thai basil leaves (some stems are fine too)
3 Tbs plain roasted peanuts
1 Tbs your favorite sweetener (I like agave and coconut sugar)
1 Tbs rice wine vinegar (or another white vinegar if you prefer)
2 Tbs sesame oil
3 cloves garlic
1/2 tsp red pepper flakes (optional)
1/2 tsp low sodium soy sauce