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 November 29th


To Contact Us

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

Recipes

*Stir-Fry Chinese Greens *
by Jamie Oliver, Naked Kitchen

Ingredients

Mixed Chinese greens — bok choy, tatsoi,Chinese broccoli, etc.
3 tablespoons canola oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper

Directions

Remove any blemished outside stalks from the greens. Put any tender greens to one side so that you can add it to the wok or pan at the last minute, as they cook very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the tenderest greens and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

Market News

Hello!

We hope everyone had a good Thanksgiving week. After the holiday week, maybe some are even thankful to get back to “normal”!

Unfortunately, we have to report to you that there have been two cases in the past two weeks of customer’s bags being taken. These were bags left for customers to pick up after the 6:00 hour, and were left under the porch at the church. After 8 or so years of doing this, we have never had a problem until now! So, unfortunately, we need to remind you that if we leave your bag to be picked up after 6:00 when we leave, we can not guarantee it will not be taken! We certainly understand not everyone can always make it by 6:00, and we are currently brainstorming other options. If you have any input, please let us know!

We do have a amazing selection this week! Lots of great veggies to keep you healthy and strong through these gray days! And salads feel so good after last week’s heavy food. There are many varieties of Asian Greens available, and an easy basic recipe is posted in the recipe column. Bountiful Blessing Farm has celery! This is a real treat, as it is very hard to grow locally and is generally really hard to find! Anticipate this to be a different celery eating experience – the taste will probably be much more robust than you are used to!

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 November 22nd - Tuesday Deliver 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

Market News

Hello!

We have a different schedule this week due to Thanksgiving. Get your order in early as we will be closing the Market on Monday evening. Our delivery this week will be Tuesday, same time and place!

We have lots of great items for your Thanksgiving Celebration! Don’t forget about good greens and lettuces for salads! Lots of sweet potatoes, carrots and turnips for a roasted veggie side dish.

The Bloomy Rind has a wonderfully curated selection up with lots of options for putting together your own cheese board, including crackers. Or save your self some brain power and get a pre-assembled cheese tray.
Dozen Bakery has pre-order pies available! Their pumpkin pie and pear custard pie are perfectly made with fresh ingredients, not too sweet with a deliciously buttery crust. If you aren’t into baking, or are feeling overwhelmed with all the cooking, these pies really have a homemade, from scratch feel but will save you a lot of work!

There are some items not available this week due to our different schedule. John is on vacation this week with his family, so please be nice to Tally when you pick up. We’ll be back to our regular schedule next week, and will be continuing weekly through the winter, weather allowing!

This week is a special time, when we gather together and give thanks for the bounty around us. There are so many in this world suffering and searching for a safe place to rest with their family. Please take a minute for yourself to reflect on the love and beauty that surrounds you, and be grateful. Share the warmth in your heart with all those around you, and the world will be a better place for it.

We are so grateful for you, and all of your support. We appreciate every smiling face we see at pick up – Thank you for the effort you make and the trust you put in us! Have a wonderful Thanksgiving.

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 Order Reminder and Some New Products Listed!


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 some new items on the Market!

You surely remember Twin Forks Farm and their wood fired bread and granola! Well, they still aren’t baking bread (Unfortunately! Wah!) But, they have a great new product of toasted, seasoned nuts for snaking. These are organic almonds, cashews, and other seeds toasted and seasoned with healthy, high quality ingredients. If you need a good go – to, protein snack during your day, these are it!

Our exclusive toffee maker is back for the season! Country Faire Toffee is made in small batches using the highest quality ingredients by a good friend of ours. She only does it for this window around the holidays. This toffee is amazing! It’s a great thing to have on hand for hostess gifts, party treats, etc.

Wedge Oak Farm still has a few turkeys available for Thanksgiving! Orders placed this week are available for pick up next week only.

Don’t forget the veggies! There are still great veggies left, including some recently added cauliflower from Bountiful Blessings farm!

We appreciate your support, and will see 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 November 15th


To Contact Us

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

Recipes

Napa Cabbage Salad with Hot Bacon Dressing
from Food 52.com

Serves 4 to 6

1Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8thick slices bacon, cut into 1/ 4-inch lardons
1tablespoon flour
2tablespoons red wine or cider vinegar
1/2cup plus 2 tablespoons water
3/4teaspoon salt
1egg, lightly beaten

Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan. Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg. Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix.

Market News

Hello!

The weeks ahead are sure to be busy for everyone. We appreciate you keeping us in your schedule, and for making the extra effort to buy locally grown produce from us! This time of year is so full of delicious produce – it is as diverse and bountiful as any month in summer! Please enjoy all the good stuff we have to offer!

Also! Please remember next week for your Thanksgiving meal plans! Have a locally grown and raised Thanksgiving! We will be delivering on Tuesday the 24th, so get your order in early on Monday. Hours will be 4 – 6p.m. at Trinity Church. The Market will open on Sunday evening per usual, and will close on Monday about mid-day, so get those orders in quick that week!

We have these items available for Thanksgiving pre-order:

The Bloomy Rind has cheese trays available for pre-order this week! This is a curated selection of artisan cheeses, perfect for pre-Thanksgiving dinner snacking or entertaining at any point over the holiday. They come in a variety of sizes for every budget. These are for delivery on the 24th. However, there are some other delicious cheeses up there this week, so don’t miss out on those either!

Dozen Bakery has their pre-order pies available on the market this week! These pies are made with the highest quality ingredients and are just lovely and delicious! Save your self some work – you won’t regret it! These are available for pre-order now, and are to be picked up on Tuesday the 24th.

We appreciate your support, and will see 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 November 15th


To Contact Us

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

Recipes

Napa Cabbage Salad with Hot Bacon Dressing
from Food 52.com

Serves 4 to 6

1Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8thick slices bacon, cut into 1/ 4-inch lardons
1tablespoon flour
2tablespoons red wine or cider vinegar
1/2cup plus 2 tablespoons water
3/4teaspoon salt
1egg, lightly beaten

Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan. Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg. Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix.

Market News

Hello!

The weeks ahead are sure to be busy for everyone. We appreciate you keeping us in your schedule, and for making the extra effort to buy locally grown produce from us! This time of year is so full of delicious produce – it is as diverse and bountiful as any month in summer! Please enjoy all the good stuff we have to offer!

Also! Please remember next week for your Thanksgiving meal plans! Have a locally grown and raised Thanksgiving! We will be delivering on Tuesday the 24th, so get your order in early on Monday. Hours will be 4 – 6p.m. at Trinity Church. The Market will open on Sunday evening per usual, and will close on Monday about mid-day, so get those orders in quick that week!

We have these items available for Thanksgiving pre-order:

The Bloomy Rind has cheese trays available for pre-order this week! This is a curated selection of artisan cheeses, perfect for pre-Thanksgiving dinner snacking or entertaining at any point over the holiday. They come in a variety of sizes for every budget. These are for delivery on the 24th. However, there are some other delicious cheeses up there this week, so don’t miss out on those either!

Dozen Bakery has their pre-order pies available on the market this week! These pies are made with the highest quality ingredients and are just lovely and delicious! Save your self some work – you won’t regret it! These are available for pre-order now, and are to be picked up on Tuesday the 24th.

We appreciate your support, and will see 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 - Still Time to Order And Steak Special!


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!
Bear Creek farm has put Their Rib-Eye Steaks on special, just for Fresh harvest customers. You save $3.00 a pound on their package of two 1/2" steaks.

This is such a diverse time of year, and we still have lots of great veggies on the Market page as well! Cabbages of all kinds for soups, slaws, sauerkraut and kim chi! Lots of lettuces for fresh salads, and good dark leafy greens to keep your immune system healthy all winter long!
Also, this is the last week for our fresh, locally grown ginger, so stock up now!~

Tally at Turnbull Creek Farm is offering a Holiday Wreath Making Workshop on the farm in Bon Aqua, Tn. Come on out to the farm on Saturday, December 12th for a few hours of farm tour, foraging for wild material, and a workshop on making a holiday wreath with locally sourced greenery, and our foraged material! Time is 12:30 – 4:30, and cost is $50.00. All wreath frames, wire, and refreshments will be provided! Stay tuned for more details! In the meantime, if you are interested, please send Tally an email (tally@wildblue.net) expressing interest. Space is limited!

If you haven’t ordered yet, please do so! You have until Tuesday evening!

We appreciate your support, and will see 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 November 8th - Thanksgiving Announcements and Wreath Making Workshop!


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!

The Holidays are fast approaching, and we have some announcements about all that Fresh Harvest has to offer in the coming months!

Tally at Turnbull Creek Farm is offering a Holiday Wreath Making Workshop on the farm in Bon Aqua, Tn. Come on out to the farm on Saturday, December 12th for a few hours of farm tour, foraging for wild material, and a workshop on making a holiday wreath with locally sourced greenery, and our foraged material! Time is 12:30 – 4:30, and cost is $50.00. All wreath frames, wire, and refreshments will be provided! Stay tuned for more details! In the meantime, if you are interested, please send Tally an email (tally@wildblue.net) expressing interest. Space is limited!

Thanksgiving Week:

We will be delivering on Tuesday, November 24th the week of Thanksgiving. Hours will be 4 – 6p.m. at Trinity Church. The Market will open on Sunday evening per usual, and will close on Monday about mid-day, so get those orders in quick that week!

Pre-Orders:

The Bloomy Rind will be offering cheese trays, which will be available for pre-order next week! Meanwhile check out the awesome selection of artisan cheese that are up this week!

Dozen Bakery has their pre-order pies available on the market this week! These pies are made with the highest quality ingredients and are just lovely and delicious! Save your self some work – you won’t regret it! These are available for pre-order now, and are to be picked up on Tuesday the 24th.

Wedge Oak Farm still has some of their pasture raised turkey for Thanksgiving! The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.

Post-Thanksgiving:

We are growing and selling right through the Holidays! In addition to a great selection of veggies, meats and eggs for you to enjoy, we will have Fresh Harvest Gift Certificates, Tru-Bee honey, Little Seed Farm Soaps, and our exclusive Fresh Harvest offering of Olde Time Toffee – offered only once a year! – as stocking stuffers.

Meanwhile, this week, Dylem and Calebs’ eggs are back. Rocky Glade Farm also has Brussels sprouts and lollipop kale available, which are pretty interchangeable if one sells out before another. Tis is definitely their last week of ginger, and they are offering a special on that for those who want to buy in bulk to freeze!

We appreciate your support, and will see 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 Reminder and Specials!


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!

Bear Creek farm has just put a special up on the Market, just for Fresh harvest customers. They are offering a buy one, get one free on their packages of stew meat! These are a cold weather staple – great for stewing up with other Fresh Harvest veggies like carrots, potatoes, sweet potatoes and winter squash!

There are still lots of great veggies on the Market page as well! Cabbages of all kinds for soups, slaws, sauerkraut and kim chi! Lots of lettuces for fresh salads, and good dark leafy greens to keep your immune system healthy all winter long!

If you haven’t ordered yet, please do so! You have until Tuesday evening!

We appreciate your support, and will see 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 November 1st


To Contact Us

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

Recipes

Ginger, Butternut Squash & Sweet Potato*
A magical combination of sweet roots, squash, and spicy ginger!
from thekitchn.com

1 large butternut squash, peeled & seeded
4 medium sweet potatoes, peeled
3 yellow onions, peeled and sliced thin
1 4-inch piece ginger, peeled and julienned
5 tablespoons olive oil
1 tablespoon Kosher salt
1/2 tablespoon black pepper

Preheat oven 400°F.

Cut the butternut squash and sweet potatoes into wedges, about 2 inches each. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix all ingredients together.

Transfer to a parchment-lined baking sheet, and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300°F, and cook for an additional 1 1/2 hours. Reduce oven temperature to 200°F and cook for 1 hour longer. If you are not serving this dish immediately, keep in oven until serving (even if the oven is “off,” the warmth does it good … I even keep it in the oven overnight!).

Market News

Hello!

Happy November! The time change means it’s dark earlier, and we will officially from now on be under the porch up at the church! We are so grateful to the Trinity Presbyterian Church community for allowing us to set up through the winter months. The electric lights and weather protection really make a much more comfortable and efficient delivery!

We have a ton of great veggies on the Market page this week! It is a time of high diversity on the farms, and so many good things to eat! Please enjoy all these offerings now, as soon the icy cold winter days will be here and choices will be much more limited!

Rocky Glade Farm has a special offer on bushel and half bushel boxes of sweet potatoes, so now may be a good time to stock up! This will also be the last week for Thai ginger.

Bear Creek Farm is currently taking pre-orders for Holiday Prime Rib up on the Market, if you want to try something other than turkey for Thanksgiving!

It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.

We need your bags! Please remember to bring us the reusable bags when you pick up .

We appreciate your support, and will see 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 October 25th


To Contact Us

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

Recipes

Easy Sausage & Peppers

Use up the end of season peppers in this easy dish. Great over pasta, polenta, or as a calzome stuffing! Is easy to freeze as well!

Serves 2
3 tablespoons olive oil
2 medium green or red bell peppers, cored, seeded and cut into 1-inch-thick strips
1 clove garlic, minced
1 medium white onion, halved and thinly sliced
3 uncooked Italian sausages (approximately 3/4 pound), sweet or spicy

  • bulk sausage without casing can also be used*
    2 cups tomato sauce, homemade or your favorite bottled sauce
    Salt and pepper, to taste

Toss the pepper strips in 2 tablespoons of the olive oil, sprinkle a little salt on them, and place them on a baking sheet under the broiler until they are tender and the skins start to blacken, 10 to 15 minutes.

Meanwhile, in a large skillet, sauté the onions in the remaining olive oil until soft, about 5 minutes. Add the garlic and cook for another minute. Use a sharp knife to cut a slit in the sausage casing along the entire length of the sausage. Remove the sausage from the casing, add it to the pan with the onions, and discard the casing. As the sausage cooks and browns, use a wooden spoon to break it up into crumbly pieces. Continue cooking the sausage until nicely browned, about 10 minutes.

Add the roasted bell peppers to the pan. Now add the tomato sauce and stir well. Season with salt and pepper to taste, and let the whole thing simmer for about 10 minutes until the thin liquids have evaporated and the whole thing has a nice, saucy texture. Taste and season if needed.

Market News

Hello!

It is definitely Fall, and the darker, colder days of winter don’t seem far off! Please remember that we grow and sell year round! We will continue to offer eggs, meat, and a selection of winter-hardy vegetables through the coming months. We are blessed to be a part of an amazing community of vegetable growers who have invested much of their time and energy into learning how to grow through the winter. Most of the vegetables in the coming months will be grown in unheated hoop houses which protect the hardy crops from heavy freezes. Still, it is tricky and demanding work, filled with many variables and unknowns! We are so thankful to be a part of this farmer community, as well as grateful to you the customer who supports our locally grown veggies year round!

A few announcements:

Dylem’s Eggs are back this week! They will be on an every other week schedule for the winter months, so if you are a fan of these great eggs you may want to stock up for next week.

It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.

Dozen Bakery has Pumpkin-Cranberry bread!

The Bloomy Rind, in addition to the great cheese selection, is offering goat milk butter!

We need your bags! Please remember to bring us the reusable bags when you pick up .

We appreciate your support, and will see 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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