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 March 9th


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!

The warm weather and longer day makes for finally putting in some good outdoor work time. It feels good to be able to complete the tasks that have been lingering over the winter. Sunshine is a great motivator! And the ground is warm and dry enough to get some of the first crops in the ground – kale, lettuces, cabbages, broccoli, onions and radishes. Soon our potato order will get here, and those will get in the ground next. And so it begins!

*We will not be delivering next week, March 19th. * We will be taking that week off, so now is the week to stock up on meats, eggs, baked goods, soap, etc. We are still very low on vegetables, but do have a nice supply of carrots, lettuces and sweet potatoes. The carrots and lettuces are freshly picked and will have a long life in your fridge, so please double up on those orders as well! It will probably be the last week for sweet potatoes. The produce will start to be more abundant soon – hopefully the week that we return, March 24th.

*It is time once again for purchasing into the Bouquet of the Week Club! * This special offer allows you to pre-pay for 10 large bouquets at a discounted price, saving you a total of $20.00. These bouquets are for you to purchase at any time over the course of the flower season, May through September, whenever it is convenient for you.

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 March 2nd


To Contact Us

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

Recipes


Spiced Coconut Spinach
from 101 Cookbooks
This spinach makes a great side. Add a fried egg on top for a quick lunch! This recipe has asparagus in it, but can be made without – just add more spinach.
Just lightly cook the spinach until it is bright green.

1 large clove of garlic
1/4 teaspoon fine-grain sea salt
1 tablespoon butter, or sunflower oil
1/4 teaspoon yellow mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 cup finely sliced asparagus – optional
7 oz / 200g spinach, well washed, and chopped
squeeze of lemon
1 1/2 tablespoons unsweetened coconut, lightly toasted

Place the garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus if you’re using it, let cook roughly another minute, then stir in the garlic paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up – barely any time at all – perhaps a minute. Finish with a bit of fresh lemon juice and the coconut.

Serves 2-3.

Market News


Hello!

Happy March – we hope this new month means that spring will soon be here!
It has been a long, cold winter. Not as brutal as in some parts of the country, but nevertheless it has really impacted our growing season! Even with hoophouses and other frost protection, there is not much use in battling Mother Nature. As you can see from the Market page, we have very little in the way of produce. Other crops that we can usually count on this time of year haven’t made it through the cold temperatures, or haven’t been growing. Temperature affects photosynthesis, so when temps are consistently as low as they have been, the plants just do not grow. And all the freezing and thawing is really not good for crop quality. So, we have been seeding and getting new plants ready for planting as soon as we can. Meanwhile, it will be a low selection for awhile.

We do want you to be able to get your other staples, so despite the vegetables being low we want to start delivering regularly.

The other farmers and producers are in full swing, so there is a great selection of meats, baked goods, cheese, honey, coffee, and soaps. Please support them!

It has been many weeks since we have seen you, and we look forward to catching up with you all.

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 - Deliveries starting next week!


Hello!
There has been a beautiful series of warm and sunny days, almost enough to make us forget how cold this winter has been!
We are set to resume delivery next week – the first week in March. What a way to celebrate the coming of spring! Please expect an email announcing the Market opening on Sunday, March 2nd for delivery that Wednesday, March 5th.
We will be back with our full range of local providers and producers. We are so happy to work with Bear Creek Farm, Wedge Oak Farm, Dozen Bakery, Twin Forks Farm Artisan bread and granola, The Bloomy Rind cheese shop, Little Seed farm goat milk soap, Bongo Java coffee, and Tru Bee honey!

Our produce was really devasted this winter, and we will not have a big selection of vegetables until the spring growing really kicks in. Crops that in the past made it through the winter – kale, swiss chard, lettuces – were either outright killed from the cold or stopped producing altogether. So, for us it has been a return to the winter of the old days, when we actually stopped growing crops for awhile and had to wait for the earth to warm and the days to lengthen before we could plant new crops for a late spring harvest.

Although we haven’t been selling as much, we have been busy with other projects and concerns. John has much plastic to replace and this year’s strawberry plants to worry about. Tally has been doing a lot of seeding to get a new round of crops in as early as possible, and doing some floral design work for winter time weddings.

We have missed our weekly time seeing you all, and look forward to the regular routine when we can catch up with your news. Your smiling faces really help make our week! In many ways our Fresh Harvest customers are our community, isolated farmers that we are, and we appreciate your support and commitment so much. Thank you so much for your patience this winter!

Remember to look for the Market to be open next week!

John and Tallahassee

Weblog Entry


Hello!
We hope this email finds you all well!

It will be another delay in deliveries this week. We look ahead and see warmer weather in the weeks to come, and feel hopeful we can deliver then.

We farmers are doing well and staying busy, and trying to enjoy the “down” time. It will be nice when the cold and gray passes. A sunny day makes such a difference in attitude, both for us humans and the plants!

Until we see you again – hopefully in the next week or so, please take care and stay warm!

Thanks for your patience and support.
All our best,
John and Tallahassee

Fresh Harvest - No Delivery this week!


Hello Dear Friends and Customers,

We hope this finds you well! We sure do miss seeing your smiling faces!

Well, this winter just doesn’t seem to want to cooperate with our vegetable growing. We are trying to enjoy this weather enforced “down time” and catch up on inside chores. Historically, farmers did get some winter off, right? We assume as the days get longer and the month progressively gets warmer, the crops will kick in again and we can do some harvesting for you.
In the mean time, we are seeding crops for early spring, repairing our hoop houses, and doing bookwork.

We are planning on doing deliveries next Wednesday, February 12th. We will have minimal vegetables but sweet potatoes. However, it will be a great opportunity for stocking up on meats, honey, and other goods. Also, we will have a nice selection of special treats for Valentine’s Day, such as yummy soaps from Little Seed Farm, and sweet treats from Dozen Bakery.

We do so appreciate you support and patience, and look forward to seeing you soon!
John and Tallahassee

Fresh harvest No Delivery for Week of January 26th


Hello!
We are in for another cold week and are once again postponing delivery. This winter the crops are at an all time low. We hope that by the first or second week in February we will able to supply you with a variety of veggies.
Thank you so much for your patience and support while we wait out winter and anticipate spring. It is amazing to remember that last winter we sold almost every week all year. There were still crops to harvest out of the field. But this year, the cold has crops at an absolute stand still – and who can blame them? It is cold out there!
We will keep you informed, and look forward to seeing you soon!
Until then, stay warm!
John and Tallahassee

Fresh Harvest is Back! For the Week of January 12th


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 Sausage Soup
Bon Appetit, October 2007

Makes 8 servings

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 fresh spinach or chard

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Other options to consider: Kielbasa instead of chorizo/linguica, adding a can or two of drained white beans or using more spinach. I love spinach wilted in soups and could have used even more.Yield: Serves 6

Market News


Hello!

It is great to be back after our extended time off! We seem to have made it through the deep freeze alright. There was some damage to the crops in the hoophouses, but nothing was killed outright. Mostly burnt leaves that in a few weeks will grow out and the plants will be good again for selling. Any crops in the field are of course damaged beyond use, but that was to be expected. Having never been through such an extended cold before, it certainly was a learning experience and we will know more what to expect next time. Such is the way of farming – always something new to learn from!
It will take a few weeks for the crops to grow back to a harvestable size. You will notice this week our numbers on the amounts available for the produce are low. It does take awhile during the short days of winter for crops to regrow. We apologize for this and hope you will be patient as the crops recover!

In a few weeks we will have spinach and lettuces again, as well as kale and other greens. In the mean time – enjoy those sweet potatoes!

Please stock up this week on any meat, cheese, eggs, and other staples as we will probably need to switch to an every other week schedule into February. This means we will deliver this week (the 15th), and then in two weeks on the 22nd and then again on February 5th.

We are happy this week to announce a new vendor in the Market – Little Seed Farm from Lebanon, TN offers raw goat’s milk soap! You can read about their farm, family, and soap making on the “Our Growers” page of the website.
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 Closed This Week Due to Freeze!


Hello!
Happy New Year! This beginning of the new year will certainly be one to remember!
Due to the extremely cold temperatures forecast for the week, we will be postponing our deliveries for another week

We are heading into uncharted territory here. We have not experienced such an extended deep freeze since we have had crops in a hoophouse. We have no idea what to expect! Certainly the crops under row covers in the field will not survive, but the ones in the hoophouse do have a chance. At Turnbull Creek Farm, the crops in the hoophouse are protected by a double layer of insulating fabric.

Needless to say, we are unsure what our produce offerings will be for the remainder of the winter. We will have to wait until mid week to find out! Please keep your fingers crossed that we are able to pull through. The local farmers who grow all winter really depend on these crops for their livelihood!

We appreciate your support and your patience and we will keep in touch! If you are interested in keeping posted and seeing pictures, you can check out the Fresh Harvest, LLC Facebook page.

Please stay safe and warm! And we look forward to seeing you soon!

John and Tally

Fresh Harvest - Holiday Offerings and Last Delivery before Christmas!


To Contact Us

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

Recipes


Mixed Grain Kale and Walnut Risotto
from Martha Rose Schulman, New York Times

I haven’t tried this yet, but it looks delicious!

1 generous bunch kale (about 3/4 pound)
6 to 7 cups well seasoned chicken stock or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2/3 cup Arborio rice
1 to 2 garlic cloves (to taste), minced
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 cups cooked black quinoa
1/2 cup chopped walnuts
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (2 ounces)

1. Stem the kale cut crosswise in slivers. You will have 6 to 8 cups slivered kale, depending on the type you use (it will cook down). Set aside.

2. Bring the stock to a simmer in a saucepan, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.

3. Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.

4. Stir in the rice and the garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry, for 10 minutes.

5. Stir in the kale and continue to add stock by the ladleful and stir the rice for another 10 to 15 minutes, or until the rice is just tender all the way through but still chewy (al dente) and the kale is tender. Add freshly ground pepper, taste and adjust seasoning.

6. Add another ladleful of stock to the rice. Stir in the quinoa and walnuts and stir together for a minute, then add the Parmesan and remove from the heat. The mixture should be creamy (stir for a few more minutes if it is watery – or add more stock if it the mixture is dry). Serve right away in wide soup bowls or on plates.

Yield: Serves 6

Market News


Hello!

We have great Holiday Gift Items available as well as wonderful provisions for entertaining and sharing.

Tru Bee Honey has a beautiful stocking stuffer or hostess gift with their fine local honey in ice wine bottles, capped with beeswax. Very impressive!

The Bloomy Rind has assemble your own- cheese trays! Great gifts or great to have on hand for get togethers!

We have Fresh Harvest Gift Certificates. These are in increments of $25 and $50. Give one to your neighbor and get them started buying local from us! They are so flexible and convenient, and can be used for any product on our market!

Country Faire English Toffee is just delicious! It is a good idea to have some of these on hand to share with those you love!

Dozen Bakery has wonderful pumpkin cranberry bread that would be a wonderful morning treat for anyone on your list. Wrap it up with a red bow and you are good to go!

This is our last delivery before Christmas. We will be taking two weeks off, the week of December 22nd and the following week of December 29th. We will resume delivery the week of January 5th, 2014.
Please stock up now on your meats, breads, and veggies. The breads really do freeze well. The vegetables also have a long life span. They are harvested just before delivery, and are so fresh that we think you can hold them for a couple of weeks in the fridge usually with no problem.

It has been so cold and gray that the produce has really slowed down. Let’s hope for some sunny days in the coming weeks to get those hoophouse crops cranking!

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 December 8th


To Contact Us

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

Recipes

This soup exemplifies one of the best lessons from Italian food: that cooking vegetables for a long time, until they fall apart, or nearly fall apart – what we non-Italians might wrongly call overcooking vegetables - works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.

Rice and Smothered Cabbage Soup
Adapted slightly from Marcella Hazan’s Essentials of Classic Italian Cooking

This soup is very thick, but not quite as thick as risotto.  You could, in theory, eat it with a fork, but you’ll want to use a spoon.

1 batch Smothered Cabbage (see below)
2 cups broth
1 cup water, and maybe more
2/3 cup Arborio rice
2 Tbsp. unsalted butter
About 1/3 cup (roughly 1 heaping handful) freshly grated Parmesan cheese, plus more for serving
Kosher salt
Freshly ground lack pepper

In a good-size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer. Cook uncovered, stirring occasionally, until the rice is tender but firm to the bite, about 20 minutes. If you find that the soup is becoming too thick, add a little water. The soup should be pretty dense, but there should still be some liquid.

When the rice is done, turn off the heat, and stir in the butter and the grated Parmesan. Taste, and correct for salt. Serve with black pepper and more Parmesan.

Yield: 4 to 6 servings – and try to save some for later, because these leftovers make a lunch worth looking forward to.


Smothered Cabbage, Venetian Style
Adapted very slightly from Marcella Hazan’s Essentials of Classic Italian Cooking

1 small yellow onion, chopped
½ cup olive oil
1 (~2-pound )Savoy or green cabbage, quartered, cored, and very thinly sliced
2 or 3 large garlic cloves, chopped
Kosher salt
Freshly ground black pepper
1 Tbsp. white or red wine vinegar

Put the onion and olive oil in a Dutch oven (or another pot of approximately the same size), and set over medium heat. Cook and stir until the onion is pale gold, and then add the garlic. Continue cooking until the garlic is fragrant and looks cooked through, a few minutes, and then add the sliced cabbage. Stir a few times to coat the cabbage with oil; then continue to cook until it’s wilted. Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar. Stir to mix, and then cover the pan and reduce the heat to the lowest setting. Cook, stirring occasionally, for at least 1.5 hours, or until the cabbage is very, very tender. If the pan seems dry at any point, you can add a tablespoon or two of water. When the cabbage is done, taste for salt, and season as needed.

This cabbage can be made a few days ahead of the soup, if needed, and it also freezes nicely.

Market News


Hello!

We hope everyone is warm and cozy this evening. Winter is certainly upon us, and there is much to be thankful for in a warm home, lights to get us through the long dark night, and a kitchen filled with good food raised with love.

The holidays seem to fall on days of the week that aren’t convenient for delivery. For that reason, we will be taking two weeks off, the week of December 22nd and the following week of December 29th. We will resume delivery the week of January 5th, 2014. So, our last delivery before the holiday will be on Wednesday, December 18th.

Speaking of the holidays, we do have available some wonderful gifts from Tru Bee Honey this week Tru Bee honey has packaged their fine local honey in some beautiful bottles, perfect for anyone on your list.

Wedge Oak Farm has put some new items on the Market. They have Peking Duck available – perhaps plan ahead now for your Holiday dinner? As well as bacon – probably don’t need to say more about that! Bear Creek Farm also has a great selection of meats for festive dinners – and breakfasts – over the holidays.

Please check your bag stash this week, and return on Wednesday any that you may have accumulated! We are getting low on bags, and would appreciate any returns!
.

Once again, thanks so much for your support, and we look forward to seeing you !

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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