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Fresh Harvest for May 24th - Parking Changes for Wednesday Pick up! 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


Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese

preparation

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Market News


Hello!

This Wednesday there will be a Memorial Service being held at Trinity Church before and during pick up hours. Because of the need for parking for the service, we will move our spot to lower in the parking lot, closer to the road immediately on the left when you pull into the lot off of Sharondale. It is the spot that used to be the home of the Johnny Howell produce tent. We will set up there for this week only. Unfortunately, it also looks like weather could be very wet on Wednesday, so we may be distributing your bags out of the back of our vans. We apologize ahead of time for any chaos or confusion, and appreciate your flexibility and patience!

We are pleased and excited to have The Peach Truck with us every Wednesday now on through the summer! We invited them to set up next to us so that you would have easy access to their wonderful, Georgia grown peaches. While these peaches are not local and are not organic, the farm and Peach Truck are a family run business that uses low-spray and best practice agriculture techniques.

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Once again, 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!

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Fresh Harvest for May 18th


To Contact Us

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

Recipes


Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese

preparation

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Market News


Hello!

The bounty of spring is upon us! Meaning we’ve got a lot of greens of all kinds for salads and cooking and everything in between!

We’ve also got strawberries! Please let us know if we run out before you get some – leave us a note in the comment section and we will do our best to fill your order!

Dozen Bakery is back this week after taking last week off. Try out those shortcakes with your strawberries!

Also of note, Tally of Turnbull Creek Farm will be a regular at the West End Farmer’s Market on Vine Street through the summer. This will be for selling flowers only. The Market hours are 9 – 12:30. Come on by and get some flowers for your special Saturday evening dinner, or just say hello!

Once again, 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!

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Fresh Harvest for May 11th


To Contact Us

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

Recipes

Strawberry Salad Dressing

1 quart basket strawberries, hulled, halved
mixed lettuces and greens
1/3 cup crumbled feta, blue cheese, or goat cheese
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

Market News


Hello!

Happy Mother’s Day to all! For some it’s a day of celebration, for others a day of remembering. Hopefully the day had some precious moments for you and your family.

The strawberries are in this week and we have a good amount. Despite previous concerns, John’s berries seem to be on a good productive track and we should have a nice crop for a few weeks to come! Please remember these strawberries are not only local, but are always organically grown and therefore a healthy treat for you and your loved ones.

It is the lettuce time of year! We have a great supply this week, and the recipe included is for a strawberry salad dressing, which is a wonderfully different way to use berries with the tender greens we are offering! Along with some good blue or goat cheese from The Bloomy Rind – oh boy are you good to go!

Also Dozen Bakery has her shortcakes available and they are the perfect accompaniment for the strawberries.

In the world of cool news, it was just announced that our very own Wedge Oak Farm will be hosting the Nashville stop of the Outstanding in the Field dinners in October. Their farm will be the venue along with Josh Harbinger from the restaurant Pinewood Social as chef. You can go to the Outstanding in the Field website, http://www.outstandinginthefield.com/event/wedge-oak-farm/ to get tickets!

If you have pre-paid for the Bouquet of the Week, please notice you have your own item to select on the Market page under flowers. You will not be charged when you do this – it will just help Tally to keep track. This is for pre-paid bouquets only. If you have not pre-paid but would like a bouquet, please select the large weekly bouquet for $14.00. Please let Tally know if you have any questions.

We are running low on bags! We have ordered more, but would appreciate any returned that you may have hiding in a closet or trunk!

Once again, 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!

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Fresh Harvest for May 4th


To Contact Us

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

Recipes


Real Ranch Dressing

By MARK BITTMAN
Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

Time: 5 minutes

1 cup mayonnaise

1 cup buttermilk

1/4 cup buttermilk powder

Salt and freshly ground black pepper

1/4 cup chopped fresh chives or parsley leaves (optional).

1. Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so.

2. Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.

Yield: 2 cups.Serves 2- 3.

Market News


Hello!
We hope you are enjoying this beautiful spring! Can you believe, after all that rain, that it is once again pretty dry in the field? It is heavy duty transplant time on the farms, getting all the summer crops in the ground and the final round of spring veggies. There is lots of good stuff to come in the weeks ahead!
This week we have a nice selection of a lot of green stuff – enjoy those salads!

There are some new herb start varieties available – purple and lime basil, as well as regular and cinnamon. Also a few other kinds left as well as some Matt’s Wild Cherry Tomato plants.

If you have pre-paid for the Bouquet of the Week, please notice you have your own item to select on the Market page under flowers. You will not be charged when you do this – it will just help Tally to keep track. This is for pre-paid bouquets only. If you have not pre-paid but would like a bouquet, please select the large weekly bouquet for $14.00. Please let Tally know if you have any questions.

We are running low on bags! We have ordered more, but would appreciate any returned that you may have hiding in a closet or trunk!

Lastly, Wedge Oak Farm has some duck available this week, as a whole or half, as well as a larger selection of chicken cuts. Get some while you can!

Once again, 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!

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Fresh Harvest for April 27th


To Contact Us

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

Recipes


Garlicky Greens Recipe
from 101 Cookbooks

I just love this simple recipe for cooking greens of all kinds!

If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes

To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2- 3.

Market News


Hello!
We are pleased to announce the spring crops are in, and this weeks vegetable offerings are looking great! We’ve got a great selection of greens of all kinds, and should have plenty for all.

It is also transplant sale time! If you are planning your garden or just wants some herbs and tomatoes for a pot on your deck, our transplants are organically grown with lots of TLC by John and Tally. We’ve got a nice variety of herb starts and tomato varieties. Please note: the purple and lime basil varieties aren’t quite ready yet, and should be available next week!

In other important news, John harvested about 5 whole strawberries over the weekend, so we do now they are coming and look great! It won’t be long now!

Please support our other vendors as well. Bear Creek Farms has some great hot dogs and Brats, just in time for grilling season. The Bloomy Rind always has an amazing selection, and Dozen Bakery has their Brown Sugar Shortcakes up! No need to wait for strawberries – they are good for so many things! ALso, Little Seed farm Soap, Twin Forks Farm Bread, Wedge Oak chicken and pork, and lots of farm fresh eggs!

Once again, 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!

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NO FRESH HARVEST THIS WEEK of April 20th


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!

We hope you have had a lovely Holy Week and Easter weekend. The weather has certainly been just perfect, and this spring just couldn’t be any prettier.

There will be no deliveries this week. We are very low on produce at this time. However, things are looking great for the weeks ahead. We will have herb starts for your garden next week, and we are looking forward to the strawberries coming in!

We’ll be busy this week getting crops in the ground for the summer season. Won’t be long and we’ll be overloaded with veggies and flowers!

Once again, thanks so much for your support, and we look forward to seeing you next 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!

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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


French Leek Pie
This would be a great vegetarian main dish! it’s super quick and delicious, and can be made ahead of time!

1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Market News


Hello!

We hope you enjoyed this beautiful spring weekend! Looks like there is a cold snap coming this week, and we’ll keep our fingers crossed it won’t damage all the fresh green growth and flowering trees.

We are low, low, low on produce this time of year. If you think back to how cold it was two months ago, you will remember it was too cold to be getting much planting done, even in the hoophouses. That cold is certainly affecting our produce selection now! However, we are on track with our spring plantings and should have lots of nice veggies coming in for you in May.
Meanwhile, we have a lot of alliums this week – leeks and green onions – so the recipe of the week is a delicious French Leek Pie that would be really nice as a spring dinner item – such as for Easter!

Also, we have a great selection of wonderful goods from our other providers – meats, eggs, breads, cheeses, and honey. And the flowers are just beautiful this week, and would be a lovely addition to your table this week.

Once again, 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!

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Fresh Harvest for April 6th


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!

Spring is coming out all over, and we are thankful for the warmer weather! The produce in the fields is starting to settle in and do some good growing. We are definitely in a lull period right now for produce – it was nice to have that flush last week but this week we are back to very low quantities and variety. We know it is frustrating to have the veggies sold out so quickly. Please know it is simply the time of year, and that we will have a much greater variety by May and plenty for all.

It is a good week for ranunculus flowers. They are so colorful and spring like! Enjoy a bunch for yourself this week and take some to a friend!

We are back on the grass under the trees! It is a lovely spot, and we plan on being down there now through the season, unless of course there is rain.
We are so appreciative to the Trinity Church community for allowing us to use their porch for the winter. The congregation has been very supportive and welcoming to Fresh Harvest for many years now, and we thank them for all they do for us!

Once again, 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!

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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!

We have a nice selection of spring produce and flowers for you this week! After such a long hard winter, it is nice to be getting these fresh greens again. Please be sure to let us know if you would like anything that is listed as “Sold Out” in the comment section of your order. We may be able to fill it for you!

The flowers are ranunculus, planted as corms in Tally’s hoophouse in October. It is amazing they survived the freezing temps to bloom for you this week! Only a few weeks behind schedule, but better late than never!

This will be the last week for the pre-paid “Bouquet of the Week” special discount. When you pay for 10 weeks of the large bouquet up front, you will be saving $20.00!

It is a busy busy time on the farm these days! Our potatoes finally arrived, after having been first delayed in their shipping from Maine because of weather and then being lost in transport! We finally tracked them down and got them over the weekend. We are keeping our fingers crossed for no damage due to freezing while they were held up up North! Now here’s hoping the weather cooperates with getting them in the ground as in a timely manner.

We are back on the grass under the trees! It is a lovely spot, and we plan on being down there now through the season, unless of course there is rain.
We are so appreciative to the Trinity Church community for allowing us to use their porch for the winter. The congregation has been very supportive and welcoming to Fresh Harvest for many years now, and we thank them for all they do for us!

Once again, 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!

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Fresh Harvest for March 23rd


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!

We are back this week and should be on every week for the rest of the season. We have a nice selection of salad fixin’s, thanks to the good folk at Rocky Glade Farm. Rocky Glade is a small farm in Eagleville, and the Vaugn family has been dear friends of ours for many years now. They grow using only organic methods, and we can always count on the high quality of their produce. Please remember you can read about all our other farms and vendors on the “Our Growers” page of the website.

We will continue to have a low inventory of produce for the coming weeks. Please continue to bear with us after this tough winter as we wait for the next round of crops to come in! In the mean time, please support our other vendors.

It is time once again for purchasing into the Bouquet of the Week Club! * This special offer allows you to pre-pay for 10 large bouquets at a discounted price, saving you a total of $20.00. These bouquets are for you to purchase at any time over the course of the flower season, May through September, whenever it is convenient for you.

Once again, 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!

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