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 February 8th


To Contact Us

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

Recipes

Roasted Sweet Potato, Goat Cheese & Arugula Sandwiches
From The Kitchn.com
I couldn’t believe how good this was! Good bread is key to making it all work.

Makes 4 sandwiches
2 medium-sized sweet potatoes (3/4 – 1 pound total), scrubbed clean
1 tablespoon olive oil
1/4 packed cup sun-dried tomatoes
3 ounces goat cheese
8 slices hearty whole-grain artisan sandwich bread
1-2 teaspoons honey
2 ounces arugula (4 good handfuls)

Heat the oven to 400°F with a rack in the lower-middle of the oven. Brush a baking sheet with some of the olive oil and set aside.

Slice the sweet potatoes into rounds 1/4" to 1/2" thick. Lay them on the baking sheet in a single layer. Brush the tops with more olive oil, and sprinkle with salt. Bake until the rounds are browned, tender, and look toasted on the undersides, 20 to 25 minutes. Remove from the oven and let cool
Meanwhile, if your sun-dried tomatoes were packed in oil, place them in a strainer and rinse them under cool water. Pat dry. Mince the tomatoes into small pieces, and then mash them into the goat cheese in a small bowl. Set aside.
To assemble, lay two pieces of bread on your work surface. Spread each slice with a tablespoon of the tomato-goat cheese mixture. Add a layer of sweet potato rounds to one of the slices, overlapping them slightly. Drizzle a little honey over the sweet potatoes. Top with a handful of arugula and the second slice of bread.
Repeat as needed to make more sandwiches. Eat immediately or wrap the sandwiches and eat within 4 hours. The prepared sandwiches can be refrigerated, but the bread will stale quickly if left in the fridge for longer than a few hours..

Market News


Hello!
It’s Valentine’s Day week, and we have lots of treats for you! A sweet simple gift for teachers, neighbors and co workers is a potted hyacinth, locally grown by Turnbull Creek Farm. It comes wrapped in a festive colorful paper, and is ready to give as a present. This is a long lasting flower that will continue to open and smell amazing for the weeks ahead.

Make sure you check out the offerings from The Bloomy Rind! There are some great treats for VDay on there -Including chocolate! A Cheese Plate for Two: wedges of a triple cream and Extra Aged Pleasant Ridge Reserve paired with preserves and Marcona almonds; Cheese n’ Chocolate Truffles: Blushing Berry Chocolates in Nolensville, TN, is now owned by pastry chefs Derek and Kayla May. They’re using Bloomy Rind cheeses in three different truffles! And Capriole’s Heart Shaped Fromage a’ Trois: Chocolate chèvre with bourbon and raisins. Add a fresh baked baguette from Dozen Bakery – delivered while still warm! – and you have a great pairing for any occasion.

Also, we are pleased to be carrying a new coffee this week! The Nashville Food Project is a non-profit that is very near and dear to our hearts. They have a coffee roasted and packaged for them by Just Love Coffee Roasters in Murfeesboro. The proceeds of all the sales go to supporting their work. We will be offering this whole bean, organic coffee while supplies last. All money goes to support the Food Project and the good work they do here in nashville. Please buy a bag and support a good cause!

It’s almost the middle of February, and we are looking ahead to spring! Of course we don’t know what the weather has in store for us in the coming month or so, but it is easy to believe the hardest part is behind us and we will now see increasingly sunny and warmer weather. It is the time for seeding transplants, and as soon as the ground dries out we will be getting the fields ready for early spring crops.
The quantities of vegetables are pretty low this time of year. We appreciate your continued support of what we do have to offer. We hope as the weather warms and the days lengthen we will have new crops and greater quantities.

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 Market New Item! Fresh Baked Baguettes!


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 new item in the Market this week. Fresh baked baguettes from Dozen bakery!
Dozen bakery is opening a storefront location, and now has an oven and the capacity to supply us with fresh bread on a weekly basis. In the coming weeks, look for whole wheat country loaves and a whole wheat sandwich bread. This week, we have Dozen’s artisan style fresh baguettes! Get yourself some cheese from The Bloomy Rind and have a wonderful feast!
Even if you have already placed an order, you can go back and order again.

We also have a nice selection of winter veggies still available – especially beets!

Stay warm!!

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

Roast Chicken with Kohlrabi and Carrots
from The NY Times
INGREDIENTS
1 whole chicken (about 3 to 3 1/2 pounds), trussed
Salt and freshly ground black pepper to taste
3 tablespoons finely chopped fresh thyme
3 tablespoons unsalted butter, 1 tablespoon of the butter at room temperature
1 teaspoon oil
3 small onions, peeled and cut in half through the root end
1 ¼ cups chicken stock or bouillon
4 small kohlrabi, peeled and quartered
3 medium-size carrots, trimmed, peeled and cut crosswise into 1/2-inch pieces
3 large cloves garlic, peeled and crushed
1 tablespoon flour
Sprigs of parsley for garnish
PREPARATION
Preheat oven to 350 degrees. Season the chicken with salt, pepper and thyme.
In a large, heavy skillet heat 2 tablespoons of the butter and the oil. When very hot, add the chicken, and brown on all sides. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
Add the kohlrabi, carrots and garlic to the casserole. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices. The chicken is done when the juices run pale yellow. Transfer it to a baking dish, and set aside. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
Carefully deglaze the casserole, adding the remaining stock. Bring to a boil on top of the stove, and reduce by a third. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon. Taste, and correct the seasonings. Add the reserved vegetables to the sauce and keep warm.
Remove and discard the trussing string, quarter the chicken, and place on a serving platter. Arrange the vegetables around the chicken, and spoon the sauce over the chicken. Garnish with sprigs of parsley, and serve immediately.

Market News


Hello!

Valentine’s Day is fast approaching, so please remember to spread the Local Love! We will have for you some nice gift items. While we don’t have flowers this time of year, we will have Flower Subscription Gift Certificates for the flower lover in your life! We will provide a lovely card for you to give which you can pick up on Wednesday the 11th. We will also next week have potted blooming hyacinths which you can pick up next Wednesday, and would be great gifts for a teacher, co-worker or neighbor.
The Bloomy Rind has some sweet heart shaped cheese for whatever special meal you may be fixing.

Our veggie quantities are low this week. It’s winter out there, folks! Now may be the time to try a new veggie – escarole and endive for cooking and salads, and kohlrabi is wonderfully versatile as well. Lots of nice beets and carrots as well, which are always great no matter if they are raw, roasted or steamed.

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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Still Time to Order Winter Veggies!


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!

Just a reminder that you have until Tuesday evening to place an order for the week. There is a nice selection of veggies left – carrots, lettuces, beets and other items still available!

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 January 25th


To Contact Us

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

Recipes

*Beets with Herb Vinaigrette Salad *
from Food52
A good, simple way to fix beets!

Serves 4 to 6
1 1/2 pounds beets (weighed after trimming)
4tablespoons olive oil
2teaspoons each chopped basil, tarragon, chives and mint
1teaspoon Dijon mustard
1tablespoon sherry vinegar
Freshly ground black pepper

Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot. While the beets are still warm, peel them and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go. Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.) Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.

Market News

Hello!

We want to take a moment to send out a warm welcome to our new customers for 2015! We have quite a few new names and faces these days, and we really appreciate your support! When you buy from us, you are truly supporting small local farmers, producers, and their families, as well as other small local businesses in Nashville.

We do honor your feedback, as it helps us to be better at what we do. We also guarantee all of the products sold through Fresh Harvest, so please let us know if something does not meet your expectations. We will gladly refund your money or replace the product.

We have a nice selection of veggies for you this week. We do know that quantity is lower this time of year, so you may find an item you want “Sold Out”. Please let us know in the comments section of your order if you want an item that is sold out, and we will try to get it for you and add it to your bag!

Please support our other vendors that work so hard to provide you with top quality products! We have goat milk soap and lip balm from Little Seed Farm, baked goods from Dozen Bakery, a wonderful selection of cheeses from The Bloomy Rind Cheese shop, and of course our wonderful meat vendors, Wedge Oak farm and Bear Creek.
We also still carry Twin Forks Farm granola, although they are no longer baking bread.

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 January 18th


To Contact Us

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

Recipes

Sweet Potato and Spinach Mac and Cheese
from Naturally Ella.com
This is a delicious take on the basic mac and cheese – great way to get some extra nutrition in this comfort food!

Ingredients
1 medium sweet potato
3 cups whole wheat pasta
2 tablespoons butter
2 tablespoons flour
2 cloves garlic, minced
1½ cup milk
¾ cup mozzarella cheese
¾ cup asiago cheese
½ cup parmesan cheese
2 handfuls spinach
Instructions
Peel and cube sweet potato. Bring a pot of water to a boil, add sweet potato, and cook until tender, 8-12 minutes. Drain and let cool slightly. Place cooked sweet potato in a food processor with ¼ cup of milk. Pulse until smooth and set aside.
Bring a pot of water to a boil again and cook pasta for 5-6 minutes. Pasta should still be al dente (and not overcooked!) Drain and set aside.
Mix together cheese and set aside.
Preheat oven to 400?.
In a sauce pan, melt butter and add garlic, cooking for 1 minute. Whisk in flour and let cook for another 1-2 minutes to cook out flour taste. Whisk in 1¼ cup of milk and cook until mixture begins to thicken. Whisk in sweet potato puree and continue to cook until hot. Remove from heat and add 1½ cups of cheese mixture.
In a large casserole dish, add pasta, spinach, and cheese sauce. Toss until spinach is slightly wilted and cheese is mixture in. Sprinkle remaining cheese on top. Bake for 25-35 minutes- cheese on top should be browning.

Market News

Hello!

It’s been a beautiful few days – how wonderful to see the sun and feel some warmth! It is nice for the crops to have some higher temperatures for some good growing time. And it makes all the winter chores much more pleasant.

We have a nice selection of veggies for you this week. We do know that quantity is lower this time of year, so you may find an item you want “Sold Out”. Please let us know in the comments section of your order if you want an item that is sold out, and we will try to get it for you and add it to your bag!

Please support our other vendors that work so hard to provide you with top quality products! We have goat milk soap and lip balm from Little Seed Farm, baked goods from Dozen Bakery, a wonderful selection of cheeses from The Bloomy Rind Cheese shop, and of course our wonderful meat vendors, Wedge Oak farm and Bear Creek.
We also still carry Twin Forks Farm granola, although they are no longer baking bread.

Let’s hope the weather stays mild!

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 January 11th


To Contact Us

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

Recipes

Roasted Beet and Carrot Salad
from Martha Stewart – Meatless

Ingredients
2 pound beets, scrubbed and thinly sliced
6 carrots, peeled and thinly sliced
3 tablespoons extra­virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons orange juice
1½ teaspoons sherry vinegar
1½ teaspoons chopped tarragon leaves
3 small Belgian endives, or other lettuces, trimmed, halved lengthwise, and cut into 1­inch pieces
4 ounces fresh goat cheese, crumbled (about 1 cup)
? cup chopped toasted pecans

Instructions
1. Preheat oven to 450?. On a rimmed baking sheet, toss beets and carrots with 1
tablespoon plus 1½ teaspoons olive oil? season with salt and pepper. Roast in a
single layer until tender, 25­30 minutes, tossing halfway through. Let cool 5
minutes.
2. Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and
remaining 1 tablespoon plus 1½ teaspoons oil? season with salt and pepper.
3. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with
remaining dressing and add to platter. Top salad with goat cheese and pecans just before

Market News

Hello!

We are happy to be back after a long hiatus! That was one big cold snap, but we return again with a nice selection of winter vegetables for you! All the farmers and producers we feature work extra hard in the winter to keep their crops alive and in top quality. And also the meat producers, who have new animal babies arriving this time of year and it is an extra challenge to keep them alive and healthy. It is continually amazing the dedication of these farmers to brave the conditions to provide food for you, as well as the dedication of you, our dear customers, who brave packed winter schedules and horrible conditions to retrieve your food! We really appreciate this Fresh Harvest community!

We do have some big news regarding one of our long-term producers and dear friend of Twin Forks Farm. They have decided, after much deliberation, to retire from bread baking. They will continue to offer their wood-fired granola. We wish them all the best in this new stage of their life!

We are please to let you know that we do have another exceptional baker on board to offer their artisan style bread. We are really excited, but we will all have to wait until the end of the month. So stay tuned!

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 - No delivery this week of January 4th, 2015


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 New Year, 2015! We hope you had a wonderful holiday season, and we wish you all a healthy and happy year ahead!

There will be no deliveries this week of January 4th.

It is going to get cold this week! Really cold! It is not possible to harvest the veggies when they are frozen, and plus it makes us farmers pretty grumpy!
So, we will be taking one more week off of deliveries. The temperature does seem to be warming for the week ahead, and we will plan on resuming deliveries next week. Please look out for an email on Sunday, January 11th. We will plan on our next delivery being Wednesday, January 14th.

In the meantime, we hope to catch up on our planning for next year and getting our seed order together.

Thanks so much for your support, and we look forward to seeing you a week from 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!

This will be your last chance to order before Christmas and New Years! There is still some great produce left, so stock up on the sweet potatoes, beets and carrots! We also recently added some fennel bulb.

If we don’t see you on Wednesday, we wish you a very Merry Holiday Season. May your coming days be filled with much love and joy! And best wishes to all of us for a healthy and peace – full New Year ahead.

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 December 14th


To Contact Us

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

Recipes

Sweet Potato Tian
adapted from customer Teresa Blackburn’s blog"Foodonfifth.com"

Ingredients:

4 sweet potatoes
2 large or 4 small shallots sliced
1/4 cup good olive oil
sea salt & freshly ground black pepper to taste
1/2 cup shredded white Cheddar cheese
1/2 cup shredded Gruyere cheese
fresh or dried thyme leaves

Directions:

Preheat oven to 350 degrees.
Wash and pat dry the sweet potatoes. Peel using a vegetable peeler and trim ends flat. Slice each into “coins” about 1/4 inch thick.
Toss sweet potato slices in a large bowl with the olive oil, salt & pepper until well coated.
In a “tian” (shallow earthenware casserole dish) scatter sliced shallots over the bottom and then the slices of sweet potatoes until the dish is filled.
Scatter thyme leaves over all. Cover dish with a sheet of foil.
Bake for 20 minutes covered. Uncover & sprinkle Cheddar & Gruyere over the top.
Return to the oven, raising the temp to 400 degrees. Bake for about 20-30 more minutes until the potatoes are “knife” tender and the cheeses are melted and just a bit bubbly. Serve immediately or set aside and cover loosely with foil for up to 30 minutes.

Market News

Hello!

The holiday season is officially upon us, as this week marks the beginning of Hanukkah. We wish everyone a wonderful Festival of Lights!

This will be our last delivery before the New Year. We will be off Wednesday December 24th and Wednesday December 31st. We plan on starting up again the following week, so look out for an email on January 4th announcing delivery for Wednesday January 7th. We assume weather will cooperate, but who knows?

Please stock up this week in anticipation of our 2 weeks off. Now is the time to buy your main course meats for Holiday dinners! The eggs, cheese, root veggies and sweet potatoes, and even some of the greens, will last a good while. The pumpkin-cranberry loaf from Dozen Bakery freezes well, and would be a great addition to Christmas week.

We have GREAT items available for gift giving, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, and Country Faire English Toffee. The Bloomy Rind has an AMAZING selection of cheeses available, and who would not like some cheese?!

If we don’t see you on Wednesday, we wish you a very Merry Holiday Season. May your coming days be filled with much love and joy! And best wishes to all of us for a healthy and peace – full New Year ahead.

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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