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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 September 28th


To Contact Us

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

Recipes

Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison

Serves 4

2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar

Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.

Market News

Hello!

We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/

Also, they have put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!

Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!

Lots of great veggies and flowers, as well!

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 September 21st


To Contact Us

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

Recipes

Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison

Serves 4

2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar

Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.

Market News

Hello!

We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/

Also, they have put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!

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 September 14th


To Contact Us

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

Recipes


Baked Sweet Potato Fries with Cilantro -Cream Dip

FOR THE POTATO FRIES
2large sweet potatoes, cut in matchsticks/batons, approximately 1/4 × 2 inches (no need to peel)
2tablespoons olive oil
2teaspoons salt
1teaspoon ground cumin
1teaspoon chili powder
1teaspoon paprika
1teaspoon freshly ground black pepper
½teaspoon cayenne pepper, or to taste

FOR THE CHILI-CILANTRO SOUR CREAM
1cup sour cream
1tablespoon freshly squeezed lime juice
2teaspoons sweet chili sauce
1small garlic clove, minced
½teaspoon salt
½teaspoon freshly ground black pepper
1heaping tablespoon chopped cilantro

PREPARATION
Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

Market News

Hello!

We hope you have all enjoyed this beautiful weather!

Are you ready for Fall? We are planning for winter. It is hard to know what to expect, especially because last year was so hard and cold. We must just carry on, and hope for a milder one. We do plan on selling year round. We’ll be working with some other local farms who grow winter crops in hoophouses, and should have a consistently nice selection of produce for you, as well as our meats, eggs, and other locally produced goodies.

The flowers are just beautiful this week. You might be thinking about pumpkins, but don’t give up on the flowers yet! Make sure you get a nice colorful autumn bouquet to add some cheer to your home or for a friend!

Lots of great produce for you this week! The Autumn greens and lettuces, as well as end of summer tomatoes and peppers. Don’t forget about the sweet potatoes and winter squashes!

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 September 7th


To Contact Us

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

Recipes


Tomato and Blue Cheese Salad

Enjoy some of the season’s end of tomatoes along with great Bloomy Rind blue cheese in this simple salad!

Ingredients:
2 medium red tomatoes, cut into bite size chinks
1/3 red onion, thinly sliced
1 clove of crushed garlic
1 tbsp of olive oil
2 tbsp balsamic vinegar
1 tbsp of blue cheese, crumbled
Salt and pepper to taste
Directions:
Toss tomatoes and onions together in a medium bowl.

In a small bowl combine garlic, olive oil and balsamic vinegar together and whisk. Season with salt and pepper.

Toss tomatoes and onions with the dressing and top with crumbled blue cheese. Enjoy!

Serves 2.

Market News

Hello!

This week we will be set up in a new location on the Trinity Church lawn. Instead of up under the trees, we will set up lower in the parking lot, immediately to your left as you pull in. We will be closer to the road, and more out of the way of the comings and goings of after school pick up. This was the site of the old produce tent that used to be set up there a few years ago.

There’s lots of beautiful flowers and produce this week! Sunny yellow marigolds are in, and make for a great Fall bouquet with sunflowers, zinnias, and other colorful flowers. There are also straight bunches of zinnias available, and of course the very sweet Sweet Heart bouquet.

Also we have some lovely greens in as the field crops shift into Fall crops. And don’t forget peppers! It is the pepper time of year! We also have a nice amount of tomatoes for you from Bountiful Blessings certified organic farm. This may be for one week only, so if you need a tomato final fix this is the time to do it!

This month, be sure to mark your calendars for The Southern Artisan Cheese Fest on Saturday, September 27th! This festival is put on by our very own Kathleen Cotter who owns The Bloomy Rind Cheese Shop. Tickets for the 4th Annual Southern Artisan Cheese Festival are on sale now! The festival is a unique chance to meet cheesemakers and food artisans from all over the region – and sample their delicious wares, of course. Wine and southern craft beers are included with your admission.

Sat, Sept 27th, 2-6pm
at the historic Neuhoff Building in Germantown (see the website for location map and details)
http://southerncheesefest.com/tickets/ 
Early Bird discount good though 9/7: eatmorecheese (good on VIP, Patron, and GA tickets)

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 August 31st


To Contact Us

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

Recipes

Mediterranean Pepper Salad
from The Smitten Kitchen website

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

Market News

Hello!

We hope you are all enjoying something of a break on this Labor Day weekend. Both John and Tally were able to get away this weekend with their families for some much appreciated vacation time.

ONce again, we find ourselves in a new month and it is hard to know where the time went! Summer will linger on a while longer, but the crops will slowly but surely start transitioning to Fall. This week we have the return of some of our first greens. It is good to have them back! The tomatoes have played out for the year, but now is the time for peppers ! Colorful sweet peppers are in abundance this time of year, and can be roasted and stored in the freezer. We also have winter squashes coming in . Still plenty of basil if you still need to put up some pesto!

This month, be sure to mark your calendars for The Southern Artisan Cheese Fest on Saturday, September 27th! This festival is put on by our very own Kathleen Cotter who owns The Bloomy Rind Cheese Shop. Tickets for the 4th Annual Southern Artisan Cheese Festival are on sale now! The festival is a unique chance to meet cheesemakers and food artisans from all over the region – and sample their delicious wares, of course. Wine and southern craft beers are included with your admission.

Sat, Sept 27th, 2-6pm
at the historic Neuhoff Building in Germantown (see the website for location map and details)
http://southerncheesefest.com/tickets/ 
Early Bird discount good though 9/7: eatmorecheese (good on VIP, Patron, and GA tickets)

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 August 24th


To Contact Us

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

Recipes


Seared Summer Squash and Egg Tacos
By MARTHA ROSE SHULMAN
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.

INGREDIENTS

2 tablespoons extra virgin olive oil
1 small onion, cut in half lengthwise and sliced across the grain
1 1/2 pounds summer squash, diced
2 garlic cloves, minced
1 to 2 serrano chilies, minced
Salt to taste
Freshly ground pepper
8 eggs, beaten
2 to 4 tablespoons chopped cilantro
10 warm corn tortillas

PREPARATION

1.Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the squash and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
2.Beat the eggs and season with salt and pepper. Add to the squash mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.

Market News

Hello!

We hope you are all surviving the heat wave! Looks like we are finally having a typical Tennessee summer.

It is Fall planting time, as well as planning for winter. We do plan on selling through the winter season, and having winter hardy crops for you as well as our meat and egg, bread and cheese offerings.

We are done with blueberries for the season, and The Peach Truck has departed for the year. However, we still have melons of all kinds coming in, and there will be some available for pick up on Wednesday. We appreciate any feed back you may have on these offerings!

Remember flowers for your table this week, or for a friend!

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 August 17th


To Contact Us

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

Recipes

Potato, Red Pepper, and Feta Frittata
from thekitchn.com

Serves 4 to 6
1 large onion, diced
6 to 8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

Market News

Hello!

The middle of August means back to the school routine for many of you! It has been wonderful to see many customers back again after their summer vacations. We appreciate you working your pick up into your busy and ever-changing routine.

We are in peak summer vegetable production mode, so if you haven’t gotten your favorite produce yet put up for winter, now is the time to do so. It is hard to know now how much longer the tomatoes will be good, so buy them now for freezing, canning or drying. Also remember to make some pesto to freeze!

The flowers are just so beautiful and bright, so treat yourself or a friend to a bouquet today.

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 August 10th


To Contact Us

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

Recipes

Summer Squash Tart with Ricotta and Feta
Serves 6

1 10” x 13” sheet frozen puff pastry, thawed
parchment paper
pie weights or dried beans wrapped in plastic
1 tablespoon of olive oil
1 small onion, thinly sliced
kosher salt and pepper to taste
2 lbs. mix of zucchini and yellow squash
½ cup fresh ricotta
1 egg, lightly beaten
1 bunch parsley, finely chopped
1 tablespoon butter, melted
¼ cup feta cheese

Preheat the oven to 350ºF. Place pastry on a parchment-lined rimmed baking sheet. With a paring knife, gently score (being careful not to go all the way through) the pastry about one inch from the edge on all sides. Prick bottom of pastry all over with a fork, line center area only with parchment paper and fill with pie weights or beans. Bake for 20 minutes or until the edges are golden. Remove pan from oven and place on a cooling rack. Remove weights and parchment paper.

Meanwhile, heat the oil over medium heat and add the onion. Season with salt and pepper and let sauté until slightly caramelized about 6 to 8 minutes. Remove from heat to cool.

Fill a medium saucepan with water and bring to a boil. Cut the squash crosswise into ¼ – inch thick rounds. Add to the pot of boiling water, cook for 30 – 60 seconds, drain and let dry on a paper-towel lined cookie tray.

In a small bowl, whisk together the ricotta, egg and parsley. Season with salt and pepper to taste and spread onto puff pastry. Top with the onions. Arrange squash pieces in overlapping rows until tart is filled. Bake for 15 minutes. Remove from oven, brush with butter and return to the oven for five minutes longer. Remove pan from oven, sprinkle with feta, and let cool for 10 minutes before serving.

Market News

Hello!

Last week there was a mild computer glitch that held up the email, so many didn’t receive it on Sunday night. Thanks to those of you who let me know so that I could resend another on Monday morning! Please know that you can always go directly to the website, Freshharvest.locallygrown.net , to place your order on the Market page. You don’t need to have received the email to place an order. The Market will always be open Sunday through Tuesday nights.

We got some good soaking rain the past few days, and now it is feels like a steaming jungle out there! The rain really helped the ground for prepping for Fall planting so now we can finish getting in those cool season crops like kale, lettuces, radishes, beets and and carrots.

We are feeling pretty wealthy in tomatoes right now, and are thoroughly enjoying sharing that wealth with you all. Please gracefully accept the riches that fall upon you this season. Do not be burdened by abundance. Rejoice in your good fortune, and eat tomato sandwiches!

There is no regular ‘Genovese’ basil this week, but it will be back in a week or two. If you haven’t tried it yet, the cinnamon or lemon basils are a really great change of pace.

We continue to have blueberries this week, although supplies are dwindling!

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 Market is OPEN!


Hello All!

There seems to have been some sort of email error in the Market Announcement last night. It was sent out by 8:00 yet many did not receive it. Please know the Market is open and we are taking orders! You can go to the website here – Fresh Harvest – and place your order until Tuesday evening.

Sorry for any inconvenience, and we look forward to seeing you on Wednesday!

Fresh Harvest for August 3rd


To Contact Us

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

Recipes

Blueberry-Banana Cake
found and copied many a time from Soulemama.com

wet:
3 egg whites
1/2 cup canola oil
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup sour cream
1 ripe banana, mashed

dry:
1 cup unbleached white flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt

1 cup blueberries
1 tbsp lemon zest

Combine all wet ingredients in a large bowl. In a seperate bowl, sift dry ingredients. Add dry ingredients to wet and mix until combined. Fold in the blueberries and lemon zest, being careful not to overmix. Bake in a greased 8" pan, at 350 for 30 minutes (or until a toothpick or knife inserted in center come out clean). Let cool in pan, and remove

Market News

Hello!

Happy August! Can you believe it? This summer has been so mild so far, there isn’t much to complain about, except that we need a good soaking rain. Otherwise, the heat has really been tolerable. Now we will see what “the dog days” hold in store for us.

We are feeling pretty wealthy in tomatoes right now, and are thoroughly enjoying sharing that wealth with you all. Please gracefully accept the riches that fall upon you this season. Do not be burdened by abundance. Rejoice in your good fortune, and eat tomato sandwiches!

Please also note that this is a good week for sunflowers! Nothing will make a friend or teacher happier than a cherry bunch of long lasting sunnys, so this is the week to get a bunch or two!

There is no regular ‘Genovese’ basil this week, but it will be back in a week or two. If you haven’t tried it yet, the cinnamon or lemon basils are a really great change of pace.

This may very well be our last week of blueberries! The Peach Truck also has said they have about 2 more weeks of peaches.

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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