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 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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Fresh Harvest for the week of July 27th


To Contact Us

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

Recipes

Cool Ziti with Eggplant and Tomatoes
by David Tanis from The New York Times
This pasta salad is heavy on the vegetables!

Ingredients:
2 pounds ripe tomatoes, cut in wedges
Olive oil
Salt and pepper
2 or 3 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
2 teaspoons capers, rinsed and roughly chopped
2 medium eggplants, about 1 pound
12 ounces ziti or other short pasta
1/4 pound ricotta salata or mild feta, at room temperature
1 small bunch basil, for garnish

Preparation
1.Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, red pepper flakes and capers. Stir gently to distribute.
2. Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.
3.Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.
4.Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.

YIELD
4 to 6 servings

Market News

Hello!

We’ve got full on summer produce for you this week! Lots of good stuff to enjoy while it lasts – fresh green beans, cucumbers, tomatoes galore – none of which are as good as when they are just picked for you! It is time to think tomato preservation, as we’ve got a special on tomato culls for canning/freezing. Also, think pickles! These Japanese cucumbers make great pickles!

Blueberries are still here and couldn’t be better! Remember they are listed under the “Fruits” section of the Market page.

This Wednesday at pick up at Trinity Church from 4 – 6, we will have some of our vendors with us. It will be a festive occasion, and a perfect time for you to connect with some of the people behind the products we offer. Little Seed Farm will be there with their soaps and other skin care products, as will Tru Bee honey. Dozen Bakery and Twin Forks Farm will be offering samples, and we may have a few other surprises 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 July 20th


To Contact Us

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

Recipes

Grilled Panzanella Salad
Serves 4

1 loaf bakery-style bread such as French or Italian
extra-virgin olive oil
2 beefsteak tomatoes
1 cucumber
½ red onion
½ cup ciligene mozzarella (small balls)
Lemon Vinaigrette
1 bunch basil

Preheat the grill to high. Cut four ¾-inch thick slices of bread and brush each side with olive oil. Grill for 1-2 minutes a side, until each side has nice grill marks. Transfer to a cooling rack.

Cut the tomatoes into big, irregular-shaped chunks. Peel cucumber, if desired, and cut into similar shapes. Finely dice the red onion and place in a large bowl with the tomatoes, cucumber and mozzarella. Drizzle in the lemon vinaigrette until everything is nicely coated. Tear basil leaves from their stems (leaving the leaf intact) directly into bowl.

Cut the grilled bread into cubes and add to the bowl. Toss to combine and serve.

Lemon Vinaigrette
Yield = 1 cup

¼ cup finely chopped shallots
¼ cup lemon juice
½ tsp. kosher salt
¼ tsp. sugar
freshly ground black pepper to taste
½ cup extra-virgin olive oil

Whisk shallots, lemon juice, salt, sugar and pepper. Slowly drizzle in the oil and whisk until emulsified. Transfer to a jar and refrigerate until ready to use.

Market News

Hello!

This wet, cool weather has been strange, although it is nice to get a short break from the heat in the middle of summer. It has certainly been a generally tolerable summer so far, although who knows what August has in store for us!

Lots of mid summer produce for you this week, although we are in between squash plantings right now. We should have more of that in the coming weeks.

Little Seed Farm has posted some new products on the market. They make some wonderful skin care products in addition to their soaps, with some ingredients grown and gathered right on their farm. PLease check out their stuff, as it is of wonderful quality and we are sure you will be pleased with it!

This week we have local, organically grown berries for you! We will be offering blueberries from Blue Honey Farm in Eagleville, Tn. These are unsprayed, organically grown blueberries. You can read more about their farm on the “Our Grower’s” Page of the website, and contact them directly with any questions. We will continue to have their berries in the weeks ahead!

Please remember you can read information about all of our growers and producers on the “Our Growers” page. We want you to know and love all of the Fresh Harvest vendors, just as we do. Most of them we have worked with for many years and we value their friendships as well as are proud to be able to offer you their products.

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 July13th


To Contact Us

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

Recipes

Savoy Cabbage Slaw with Basil and Lemon
from Epicurious
No lettuce these hot days, but try a great slaw for dinner! The lemon and basil make this really a stand out!

Makes 8 Servings
For a nice variation, try making this one with Napa cabbage.
Can be prepared in 45 minutes or less.

ingredients
8 cups finely sliced savoy cabbage (about 1 1/4 pounds)
1/2 cup chopped fresh basil
1/2 cup low-fat (2%) buttermilk
1/2 cup low-fat mayonnaise
1/4 cup grated onion
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
preparation

Combine cabbage and basil in large bowl.

Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)

Market News

Hello!

We’ve got a bounty of summer produce for you! Now is a great week for you to think of preserving some of our offerings. Cucumbers for pickles, tomatoes for canning, basil for pesto in the freezer, cabbage for kimchi or sauerkraut. Are you thinking about winter yet? We farmers are! It is always amazing to be in the thick of summer and be needing to plan our crops for Fall and Winter. So these days, in addition to harvesting daily the tomatoes, squashes, cukes and green beans, we are seeding and transplanting the crops we’ll be harvesting for you come September and October.

This week we have local, organically grown berries for you! We will be offering blueberries from Blue Honey Farm in Eagleville, Tn. These are unsprayed, organically grown blueberries. You can read more about their farm on the “Our Grower’s” Page of the website, and contact them directly with any questions. We will continue to have their berries in the weeks ahead! We will also have a limited supply of blackberries from Natural Fields Farm in Gallatin. These berries are listed under the “fruits” section on the Market page offerings on the left side of the page.

Please remember you can read information about all of our growers and producers on the “Our Growers” page. We want you to know and love all of the Fresh Harvest vendors, just as we do. Most of them we have worked with for many years and we value their friendships as well as are proud to be able to offer you their products.

This week we will have the Peach Truck with us again. Lucky us! And the peaches are just getting better and better. And please remember to support our other wonderful vendors like Little Seed Farm soaps, Dozen Bakery Twin Forks farm bread and granola, Tru Bee honey, and cheeses from The Bloomy Rind.

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 July 6th


To Contact Us

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

Recipes


Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
from Nancy Viennea, Good Food matters, nancyvienneau.com

1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)

Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.

Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.

Drain well.

In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.

Charred Red Onion Dip/Dressing
adapted from Cooking Light

1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne

Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.

Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.

Serves 6-8

Market News

Hello!

Summer is in full swing on the farms. It’s hot and dry as July usually is, and overall the crops are doing well with the heat as long as they get their irrigation. The summer crops are in full swing, which means we have a bounty of produce for you! We are thankful to Rocky Glade Farm, who is keeping us in greens this far into the summer heat. And the tomatoes are in and just luscious. Make sure you get a tomato sandwich this week! We’ve also got a great selection of other goodies to make salads with – cabbage, kohlrabi, fennel, red onion, beets, and cukes!

One of our longtime customers and local food advocates, Nancy Vienneau, has a new cookbook out that is just amazing! It is chock full of wonderful, seasonal recipes that are delicious, accessible, and creative. It is called Third Thursday Community Potluck Cookbook, and is really worth the investment. You can find info on where to buy it locally on Nancy’s blog,_ Good Food Matters _, at
http://nancyvienneau.com/. Also on there is a great potato salad recipe which is featured on our recipe today, with many of the ingredients available at our Market 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 NEW ITEMS ADDED FOR WEEK OF JUNE 29TH!!


Hello!

We have added some new items from Rocky Glade Farm this morning. There are some greens on there – kale and chard, as well as a lovely assortment of herbs. Please go back and place another order if you would like some!
Thanks so much and have a great day!

John and Tally

Fresh Harvest for June 29th


To Contact Us

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

Recipes

Curry Marinated Summer Squash Salad
from Naturally Ella.com

Ingredients
1 medium yellow squash
½ teaspoon garlic
½ teaspoon tumeric
1 teaspoon cumin
½ teaspoon corriander
¼ teaspoon mustard powder
¼ teaspoon ginger
pinch red pepper flakes
1 tablespoon olive oil
­­­­­­­­­­­­­­­­­­­­­­­
½ cup feta
1 cup chickpeas, drained and rinsed
3­4 handfuls of kale, lettuce, or other green
Instructions
1. Cut squash in to ¼" thick wedges. Blend spices together and toss with squash
and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or
up to overnight.
2.  When ready, preheat oven to 375?.
3. Bake squash until tender and beginning to brown20­25 minutes. Remove and let cool slightly.
4. Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.

Market News


Hello!

Hard to believe it is almost July! We wish you all a fun and safe 4th of July on Friday.

We’ve got lots of nice summer produce for you this week. We’ve been waiting all winter for these fruits of summer to come in – tomatoes! Cucumbers! squash! green beans! There is just no way grocery store produce compares to these items when they are picked at their peak in the summer sun.

It is a busy day for us on Wednesday packing your orders. We are receiving deliveries from our other vendors, or driving around Nashville picking up items to fill your orders. We also deliver to restaurants on Wednesday before we get to Trinity to pack. So, we do out best to be all packed and ready for you by 4:00 on Wednesday. It is very hard for us to be ready for you before then, and we hate to rush because that is when mistakes are made! So, unless you have let us know ahead of time, please refrain from showing up too early before 4:00. We really need that time to make sure we are organized and ready for you! We know you understand, and we really appreciate it!

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 June 22nd


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 Summer! The heat has certainly kicked in and we are in full on summer mode! You will definitely notice the leafy greens transitioning out in the coming weeks, as we head into those fruits lucious summer fruits of tomatoes, squashes, and cucumbers . However, this week we continue to have a nice combination of late spring veggies with the summer ones. We’ll continue to have lots of cabbage for slaw, and soon those fresh dug potatoes will be in!
The Peach Truck will continue to be with us through the summer. Try some fresh peaches with some of Dozen Bakery’s shortcakes and ice cream for an easy summer dessert. If you want something even easier, you’ve got to try a Peach Gallette!

Also, if you are a customer who picks up Wednesday morning at Westhaven in Franklin, let us know if you would like for us to get you some peaches! We can get them for you on Wednesday.

Please support all our local providers – little Seed Farm soap, Tru Bee honey, Twin Forks Farm Breads, the Bloomy Rind cheese shop, Wedge Oak farm eggs and meat, and Bear Creek Farm meats.

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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