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.
Fresh Harvest for September 4th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Broiled Eggplant with Capers and Mint
Adapted from Epicurious
Makes 4 appetizer-size portions
1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving..
Market News
Hello!
Happy Labor Day! We hope you are able to enjoy an extended weekend with family, friends, rest and play!
At the end of this long summer season, we are so grateful for all the support you have shown Fresh Harvest! Your smiles, appreciation, patience and good cheer help us get through many a long hot day. We love to share our produce with you. We are sure we speak for all of our small family farms, producers, and businesses when we say “We couldn’t do it without you!”
We have a great selection of vegetables this week! After the lull of last week, we are pleased that the third round of tomatoes are in, as well as lots of great end-of-summer eggplant and peppers! Also lots of good greens on the Market to mark the changing seasons, as well as winter squash !
Please remember we will reuse any of the plastic bags we pack your produce in. We appreciate the opportunity to reuse them, so please bring them back to us rather than toss them – as long as they are in good condition! Same goes for the pint containers and any egg cartons we give you!
Thank you so much for all your support!See you 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 pos
Fresh Harvest- New Veggies on the Market!
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!
We have added some great new veggies to the Market! We now have available mixed pints of cherry tomatoes, pound bags of green beans, acorn squash, and bunches of fresh basil! If you are interested, please head on over to the Market page!
Do it soon- the Market closes tonight about 8:00!
Thank you so much for all your support!See you 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 pos
Fresh Harvest for August 28th
Fresh Harvest for August 21st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
t’s hard to believe it is the end of August and September is here! The crops in the field know it, however! We are at a low point of offerings for sure, as the summer crops have faded away and the Fall crops trickle in. We have a great selection of delicious potatoes and s smattering of other items, but otherwise are low on quanties. Please leave us a request in the comment section of your order if an item is sold out.
The Bloomy Rind has a great selection this week so be sure to check out their offerings . Also, our meat vendors are doing an amazing job of having a great selection of high quality and delicious products available so please support them!
New this week we have organically grown pears from Sugar Camp Farm! These cooking pears are a real Fall treat!
You have until Tuesday evening to place your 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 possible!
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Fresh Harvest for August 28th
It’s hard to believe it is the end of August and September is here! The crops in the field know it, however! We are at a low point of offerings for sure, as the summer crops have faded away and the Fall crops trickle in. We have a great selection of delicious potatoes and s smattering of other items, but otherwise are low on quanties. Please leave us a request in the comment section of your order if an item is sold out.
The Bloomy Rind has a great selection this week so be sure to check out their offerings . Also, our meat vendors are doing an amazing job of having a great selection of high quality and delicious products available so please support them!
New this week we have organically grown pears from Sugar Camp Farm! These cooking pears are a real Fall treat!
Fresh Harvest for August 21st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Baked Acorn Squash stuffed with Corn Pudding
1 acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese
Preheat the oven to 375F degrees with a rack in the middle.
Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Serves 4 – 6.
Prep time: 10 min – Cook time: 45 min.
Market News
Hello,
It was a lovely weekend of rain and cooler temperatures! Plants are a lot like humans, in that they do their best when they are comfortable. Hopefully there will be a slight shift towards the cooler temperatures and more steady moisture of Fall, and the plants crops will just grow their best!
The summer crops are fading fast – tomatoes have definitely peaked and are on the decline, as are the cucumbers…and the summer squashes have just plain fizzled out! We are certainly enjoying the new crops of greens and winter squashes!
School is back in session, including the Linden Waldorf School we share the Trinity Lawn with on Wednesdays, The school day ends at 3:00, and the parkling lot is full with parents picking up their kids. The lawn is also very busy with after school socializing and games. We strongly recommend waiting if you can until the official 4:00 pick up time to arrive for your order. By that time, the parking lot is mostly empty and the activity has died down, making it for us a much more peaceful interaction with you!
You have until Tuesday evening to place your 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 possible!
Fresh Harvest - Reminder to Order!
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!
It’s Monday evening – have you placed your Fresh Harvest order yet? We’ve got lots of great veggies still available!
There are some fun items on there as well! Wedge Oak Farm has listed their homemade Pepper Jelly. It’s under the “Fruits” category of the Market. Goes great on a cheese tray!
Also, we have small batch fermented Sauerkraut available in a limited supply, made with Turnbull Creek Farm organic cabbage!
We are looking forward to cooler temperatures on Wednesday! And are looking forward to seeing you, as well!
You have until Tuesday evening to place your place your order!
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 August 14th 2016
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Tomato Vinaigrette
This also makes a great sauce for pasta, or a dipping sauce for bread!
Makes about 1 cup
8 ounces very ripe tomatoes
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon Dijon mustard
1 clove garlic, grated
1/4 cup olive oil
Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp.
Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.
Serve over arugula with cherry tomatoes, thinly sliced red onion, and feta.
Recipe Notes
Storage: This vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 10 minutes and re-whisk before serving.
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Market News
Hello,
We have a delicious selection for you this week! A beautiful variety of late summer veggies as well as the first greens for Fall. We still have tomatoes of all kinds, colorful peppers and fresh dug potatoes!
This week we have small batch, lovingly crafted fermented products made from organically grown, locally sourced produce. Keep your eye out for more of these delicious products in the future!
Wedge Oak Farm has some specials on their meat this week ,so show them some love!
You have until Tuesday evening to place your 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 possible!
Fresh Harvest for August 7th, 2016
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Tomato Vinaigrette
This also makes a great sauce for pasta, or a dipping sauce for bread!
Makes about 1 cup
8 ounces very ripe tomatoes
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon Dijon mustard
1 clove garlic, grated
1/4 cup olive oil
Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp.
Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.
Serve over arugula with cherry tomatoes, thinly sliced red onion, and feta.
Recipe Notes
Storage: This vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 10 minutes and re-whisk before serving.
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Market News
Hello,
Hard to believe it is back-to school time already! We know many of you are heading into your school routine, and will be juggling more than ever! We appreciate all the effort you make to shop with us and pick up your order. It does take commitment and patience! You are really doing your part to support our local economy, as well as getting your family healthy, fresh food. We small farmers could not make it without your support, and are very grateful for all that you do!
Time is definitely marching on, and we are starting to see some transition in the crops! Winter squash is being harvested in the fields. Also, kale is back! It is good to have some greens after a few months with out it! The tomatoes are still here, in many different shapes and sizes, so please enjoy them while you can!
You have until Tuesday evening to place your 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 possible!
Fresh Harvest for August 1st - Got Tomatoes?
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 here for all your tomato needs! Slicers for sandwiches, culls for cooking, 10 lb tomato cull special for you tomato sauce canners out there, and paste tomato ‘Juliet’ for salsa or oven roasting.
Now is peak season and time to order!
Also have a bit of blueberries left!
Please remember with all these delicious melons that occasionally you get one that is under ripe or over ripe, or off tasting. Please let us know and we will refund your money or replace it the next week. We try to get you only the best, but it is hard to know with melons sometimes!
You have until Tuesday evening to place your 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 31st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Eggplant with Yogurt and Tomato Relish
from the blog, Smitten Kitchen
This is a delicious way to eat eggplant and those summer tomatoes! Great with couscous!
3 tablespoons olive oil, divided
1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do
Salt and freshly ground black pepper
1/2 cup (75 grams) dried couscous (optional)
1 garlic clove
1/4 cup packed flat-leaf parsley leaves
1 cup cherry or grape tomatoes
2 teaspoons red wine vinegar, plus more to taste
Red pepper flakes
1/2 cup plain yogurt
Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.
Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.
Make tomato relish by pulsing garlic and parsley in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and parsley well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon vinegar and more salt. The longer it sits, the more potent it gets.
To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side..
Market News
Hello!
Looks like as we head into August, the weather will continue to be hot and steamy! It has actually been a few years since the hottest period of the year was during the end of July when, statistically, it has always been. Recently the hottest stretches have been in June with days of 100 degree temperatures. But as we know in the South, it’s the humidity that is crippling.
The tomatoes and summer produce are at their peak right now!~ This is the time folks to stock up on tomatoes for canning and freezing, etc. We’ve got the 10lbs for $10.00 special going on just for you! It’s really an amazing deal! Also the ‘Juliet’ variety Roma tomatoes are great oven roasted to concentrate their flavor and frozen for later.
We have lots of lovely melons! Enjoy these fleeting fruits of summer while they are here! They are a lot for us to lug around, but we love to eat them so! We still have blueberries as well, although don’t know for how much longer.
You have until Tuesday evening to place your 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 possible!