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 Order Reminder!


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!

Just an order reminder from your Friendly Fresh Harvest Farmers!

We’ve got lots of great produce left! Tomatoes, blueberries, summer squash, and more! And the flower bouquets are extra gorgeaous this week, with beautiful sunflowers, lisianthus, celosia, and zinnias!

You have until Tuesday evening to place your order!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

Fresh Harvest for July 10th, 2016


To Contact Us

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

Recipes

Feta & Eggplant Pasta Salad

Serves 4 to 6 as a main course
For the salad:
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pound orecchiette pasta
4-ounce block feta cheese, crumbled
1/3 cup coarsely chopped fresh Italian parsley leaves
1/3 cup coarsely chopped fresh basil leaves

For the vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil.

Place the eggplant on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to combine. Roast until golden, tender, and caramelized, about 30 minutes. Meanwhile, cook the pasta.

Add the pasta to the water and cook until just tender. Drain and run briefly under cool water to cool the pasta down. Drain well again.

For the vinaigrette: Whisk all the ingredients together in a large bowl.

Add the cooked pasta and roasted eggplant to the dressing and toss to combine. Add the feta, parsley, and basil and give the salad one last gentle toss or two to combine. Serve at room temperature.

Market News

Hello!

It’s high summer here in Tennessee, and we’ve got the great selection of summer’s bounty!

Check out the “Fruits” section of the market! There is a great selection of our organically grown summer fruits on there – sweet luscious watermelon and cantaloupe, blueberries of course, and Blackberries!

We know there is a great variety of options these days to buy seasonal produce, and we appreciate you supporting us and our vendors! We do strive to offer you the best selection, product, and service that we possibly can!

Now is the time to enjoy those tomato sandwiches! And ratatouille, fresh tomato sauce, veggies on the grill, cole slaw and fresh made pickles…blueberry cobbler….oh boy, the summer eating is good!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

Fresh Harvest Fruit & Tomatoes


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

Market News
Hope everyone enjoyed the 4th celebration yesterday. We still have plenty of blueberries, tomatoes and cantaloupes.

You have until Tuesday evening to place your order!
We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee

Fresh Harvest for July 3rd


To Contact Us

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

Recipes

Grilled Potato, Onion, and Bacon Skewers
Serves 6

30 thin-skinned baby potatoes (no bigger than a ping-pong ball)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 medium onion
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
7 ounces (5 slices) thick-cut bacon, preferably fairly lean, cut into 1-inch pieces
1 tablespoon chopped flat-leaf fresh parsley

Equipment: You’ll need 6 (14-inch) flat metal skewers, or 12 (7-inch) skewers.

Put potatoes in a pot and cover with water. Add 1 tablespoon of the salt. Cover, bring to a boil on a camp stove, then reduce heat and simmer until potatoes are tender when pierced with a knife, 8 to 10 minutes. Drain, transfer to plates, and let cool completely.

Cut onion into 1-inch chunks and separate into pieces. In a large bowl, combine oil with remaining 1/2 teaspoon salt and pepper. Add potatoes, onion, and bacon and toss to coat.

On a flat metal skewer, about 14 inches long, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 5 potatoes and end with bacon and onion. Thread 5 more skewers in the same way. Alternatively, use 12 (7-inch) skewers and halve the amount threaded on each skewer.

Meanwhile, heat a charcoal- or wood-fired grill to medium-high (about 450°F; you can hold your hand 5 inches above cooking grate only 3 to 4 seconds). If you’re using a charcoal fire, start it when you have about half the skewers threaded.

Grill skewers, turning often, until onion and bacon have some char to them, 10 to 20 minutes. Set skewers on a platter and sprinkle with parsley.

Market News

Hello!

Happy 4th of July everybody! We hope you are able to enjoy the day with family and friends. John and Tally are feeling lucky to be on family vacations away from the farms this weekend.

We have a full selection of great summer produce this week! Tomatoes are here, as well as squash, cucumbers,fresh-dug potatoes. basil, eggplant, and blueberries! This is it, folks! The summer eating you have been waiting for!

There will be no flower bouquets offered this week, as with Tally’s traveling schedule she will be unable to do them this week. There are some sunflowers available, and if you have a special request please let her know! The flower bouquets will be back next week!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

Fresh Harvest - Cherry tomatoes added and Blueberries!


To Contact Us

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

Recipes

Market News

Hello!

A new posting of “Sungold” cherry tomatoes is up on the website and available! These super sweet and flavorful cherry tomatoes are a favorite of summer, and will surely please everyone in your house!

We also have a good amount of blueberries available! These are so easy to freeze for winter – stock up now!

You have until Tuesday evening to place your order!
We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

Fresh harvest for June 26th


To Contact Us

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

Recipes

Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
Serves 4

12 ounces fresh goat cheese
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon red pepper flakes
4 large egg whites
1 cup breadcrumbs
Freshly ground black pepper
4 medium fennel bulbs, thinly sliced
Juice of 1 medium lemon
1/4 cup fennel fronds, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
1/2 cup tahini roasted garlic dressing

Use your hands to shape the goat cheese into 20 (1-inch) balls and place on a plate. Refrigerate for 15 to 20 minutes to firm up. Meanwhile, heat the oven and cook the chickpeas.

Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with parchment paper.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beans to the pan in a single layer. Cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and red pepper flakes and stir to combine. Spread out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more. Remove the chickpeas from the heat and cool slightly before serving or store in the refrigerator in an airtight container.

Whisk the egg whites in a small bowl. Combine the breadcrumbs, remaining 1 teaspoon salt, and black pepper in another small bowl.

Remove the cheese balls from the refrigerator. Gently but firmly press each ball into a thick disk, smoothing the sides with your finger. Dip a disk into the egg whites, turning it to coat and then allowing any excess to drip off, and then completely coat in the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining discs.

Bake until golden-brown and the cheese is warmed through, 13 to 15 minutes. (A minute or two under the broiler will brown them more if needed.) Cool for at least 5 minutes before serving. Use a small spatula to gently reshape the disks if needed.

Toss the fennel with the lemon juice in a large bowl. Use immediately or cover and store in the refrigerator (for up to 5 days) until ready to serve.

When ready to serve, stir the chickpeas, fennel fronds, and parsley into the fennel, then divide the mixture between 4 plates. Top with the baked goat cheese rounds and drizzle with the dressing.

Market News

Hello!

It is hot and dry at the farms! It is not as hot as it could be, we know, but that along with no rain here for weeks makes for some very stressful conditions! Seems like Nashville in town has gotten some good showers the past few weeks, but they have all passed us by. Hope we get a nice soak in the next few days!

Summer is upon us! How did the end of June get here so fast!? We have full blown summer crops in – tomatoes, squash, cucumbers galore, as well as blueberries! It is the season of abundance, so start thinking now about your pickling/canning /freezing needs – don’t wait until the end of summer, as there is never a guarantee as to what weather will do and how the crops will fair. If you have any special requests, please let us know!

The Bloomy Rind Cheese shop is back with us this week! We’ve got lots of great meat specials going on as well!

Please as always remember to bring us back your bags . We also appreciate you returning any of the packing we give you for us to re use. We can not use packaging from other sources do please recycle that yourself.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

Fresh Harvest - Summer's Bounty! Tomatoes, Blueberries, and More!


To Contact Us

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

Recipes

Market News

Hello!

There are still lots of great items available! The first delicious organic blueberries of the season are here, as well as tomatoes – both heirloom slicers and cherry tomatoes! Not to mention all the squash, cukes, lettuces and more!

You have until Tuesday evening to place your order!
We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

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

Market News

Hello!

Happy Father’s Day to all the father’s out there – and also to the men who play such a big , positive role in our lives! Hope you all have had a wonderful weekend and have gotten to enjoy the summer sun.

It is officially summer, the longest days of the year! We are abundant with a diversity of crops for you this week. The tomatoes and other summer crops are showing up, and soon we will be overwhelmed with the steady supply of squash, cucumbers, and tomatoes. In the meantime, enjoy some of the remaining end of spring crops that will soon depart and not return until Fall – the greens and lettuces, beets and carrots. Try something new – chiogga beets, kohlrabi, or patty pan squash. It’s also a good time to start making some pickles! We’ve got lots of cucumbers this week!

We have Blueberries this week! Check them out in the “Fruits” section of the Market page! The first picking is always a more limited supply. They will be around for many weeks to come! If we sell out on you, please request some in the comments section. Many times we can meet your order.
These blueberries, as is true with all of the meats, vegetables, and fruits we sell, are grown organically. That means no pesticides or synthetics if any kind on your food or in the soil. Soft fruits are especially prone to carry residual pesticides, and choosing organic is definitely the best way to go!!

The flowers are especially beautiful this week – and there are two different bouquet sizes available to match your needs and/or budget! The sunflowers are definitely in, as well as the first zinnias, celosias, ammi, yarrow, and many more colorful kinds! If you haven’t tried brightening your week with flowers, give it a try and see how happy it makes you!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 pos

Fresh Harvest - Still Time to Order Some Great Veggies now!


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

Recipes

Market News

Hello!

It is hot outside, but we’ve got lots of cool veggies for you! There is still plenty of selection available – salad stuff, grilling stuff, herbs and flowers. There are some new squash varieties up – Zephyr and patty pan.

Let’s hope we get that rain in the next couple of days! We sure need a good soak!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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!

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Fresh Harvest for June 12th


To Contact Us

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

Recipes

Kohlrabi Bistro Salad
from thekitchn.com

Serves 4
Splash white vinegar
4 large eggs
2 tablespoons cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups peeled and julienne-cut kohlrabi
1 head Belgian endive, cut into bias strips
4 strips thick-cut bacon, cooked and crumbled

Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.

Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat. Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.

Market News

Hello!

It is hot out there! Hope you were able to stay cool today – maybe even found a way to play in some water! We are certainly hoping the rain expected for Tuesday does come and provides a nice soaking for the ground as well as cools down the temperatures!
We are definitely in the transition from late spring to early summer. The summer crops are rolling in – squash, cucumbers, and the first tomatoes. The greens and lettuces won’t be around much longer. This is a diverse time of year, crop wise. As the summer heat kicks in, we see less variety of crops and get down to the summer heat loving staples. But for now, please enjoy all that we have to offer. We’ve got a great selection of wonderful vegetables!

If you are interested in peaches from the Peach Truck, but pick up either at the farms or at Westahaven, we can bring an order for you. Please let us know what you would like in the comments section of your order. We will charge your account for you, and deliver the peaches with your order.

The Bloomy Rind is back with us this week. Also, please support our other amazing vendors and providers – Dozen Bakery, Wedge Oak Farm and Bear Creek meats, Tru Bee honey, and Twin Forks Farm nuts and granola. We really are lucky to be working with some of the best food artisans in town!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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!

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