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Fresh Harvest for September 1st


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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Escabeche Salad
By Mark Bittman

Ingredients
1 cup extra-virgin olive oil
6 tablespoons good vinegar, or to taste
Salt and ground black pepper
2 teaspoons Dijon mustard
1/4 cup minced onion, shallot or scallion
1/2 teaspoon minced garlic
2 cups leftover chicken, beef, fish or the like (even tofu)
2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
6 cups salad greens, washed, dried and packed in a container

Preparation
1.Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
2.Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days. When you’re ready to serve, put a portion of the escabeche over greens.
YIELD 4 servings

Market News


Hello!

Welcome September! We’ve got a nice selection of produce for you this week – a nice mix of summer heat loving crops and the first salad greens. A few weeks ago when we were having those 50 degree nights it was a perfect time to seed some lettuce mix. A rarity for a Tennessee summer! It is actually a difficult feat when eating seasonally in the South to get to have a salad of both tomatoes and tender fresh lettuce at the same time!

The tomatoes are waning, although we do have a later planting that we hope will ripen soon. We hope those of you who wished to do so got your tomatoes put up for winter! If you haven’t done so yet, it is a great time to make batches of pesto to freeze for winter as well.

We hope you all have a safe and enjoyable Labor Day holiday tomorrow. As farmers, we appreciate this national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.

The New York Times has an article this week by Mark Bittman called “Bring Your Lunch to Work”, which is where this week’s simple salad recipe came from. Check it out!

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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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Fresh Harvest for August 25th


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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Summer Squash and Tomato Tart
This is an easy make ahead dinner, especially with the store bought puff pastry
From Food and Wine

2 tablespoons extra-virgin olive oil
1 pound small yellow squash, sliced 1/4 inch thick
1 large onion, halved and thinly sliced
Salt and freshly ground white pepper
2 tablespoons prepared pesto
5 ounces fresh goat cheese, softened
All-purpose flour, for dusting
14 ounces puff pastry, chilled
1 tomato, very thinly sliced
1 large egg beaten with 2 tablespoons water
10 small pitted green olives, coarsely

Preheat the oven to 425° and line a baking sheet with parchment paper. In a large skillet, heat the olive oil. Add the squash and onion and season with salt and white pepper. Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let stand, covered, for 5 minutes. Transfer the vegetables to a strainer and press lightly.
Meanwhile, in a small bowl, blend the pesto with the goat cheese. On a lightly floured surface, roll out the puff pastry to a 13-inch square; trim the square to 12 inches. Prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.
Spread the goat cheese all over the pastry, leaving a 1-inch border all around. Top with the squash mixture. Arrange the tomato slices on the tart and sprinkle with salt and white pepper. Fold up the sides, pressing the corners together. Trim any excess pastry at the corners. Brush the pastry with the egg wash and bake in the lower third of the oven for about 45 minutes, until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into squares and serve right away.

Market News


Hello!

The last week of August! What a busy and bountiful summer it has been! Really, the temperature was so mostly pleasant, it never felt as endless as it has in the past. We seem to be entering a dry stretch here, one of the first ones in a while! Thanks to you all for making the season such a success for us and for all of Fresh Harvest. We think it was our best one yet!

We continue to be in a transition time this weeks in terms of our harvest. The summer crops are waning and the Fall crops have yet to kick in. Enjoy the tomatoes, peppers, squash and eggplant as they are certainly limited to the next month. We do have some fun items this week – decorative birdhouse gourds which look lovely in an entryway and some rosemary plants to freshen up any herb boxes that look tired.

Dozen Bakery is back with us this week! Sorry about any confusion last week!

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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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Fresh Harvest for August 18th


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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*Chimichurri Potato & Tomato Salad *
This salad is excellent served warm or cold. To keep the potatoes from soaking up all that chimichurri if you’re serving it warm, drizzle about 1 teaspoon onto the pan-roasted potatoes, toss, then add the chimichurri sauce. The sauce can be stored in the fridge in an airtight glass container for about two weeks.
Ingredients
For the salad
2lbs potatoes
1 T olive oil
Salt & pepper
1 c cherry tomatoes, halved
Chimichurri (recipe to follow)

For the Chimichurri
1 c fresh Italian parsley (packed)
1/2 c fresh cilantro (packed)
2 large garlic cloves
1/2 c olive oil
1/3 c vinegar (red wine is preferable, but cider vinegar also works well)
1/2 t crushed red chile flakes
1/2 t salt
1/4 t ground cumin
Directions
1. Prepare the chimichurri sauce. Finely chop the cilantro, parsley and garlic cloves and set aside in a bowl. Add the crushed chile flakes, salt, cumin, and toss. Add the vinegar and olive oil and mix well. Cover and set aside.
2. Bring a large kettle of salted water to a boil. After washing the potatoes, cut them into 1 1/2? chunks. Cook for about 6-8 minutes, or until just fork-tender, then drain completely.
3. In a large skillet, heat the olive oil over medium high heat. Add the potatoes and spread into an even layer so that they cook evenly. Cook until golden brown on one side, toss gently with a spatula or spoon, then brown the other side. Remove from heat and set aside to cool completely.
4. To assemble your salad, combine the potatoes and about 1/4 cup of chimichurri sauce and fold together gently. Add the halved cherry tomatoes and toss again. Garnish with extra chimichurri and herbs, serve as an entree or side, and enjoy!

Market News


Hello!

It is hard to believe it is the middle of August – officially the “dog days” of summer. But these days have been so nice and cool, it feels like we have skipped August and have headed right into September. It is a lovely temperature for working, although the rains are still holding up progress on the Fall plantings. We are in a bit of a lull this week, as we transition in between crops and seasons. We have lots of the summer basics – tomatoes, eggplant, peppers, and potatoes. So think ratatouille, with a side of mashed potatoes. Yum!

In the coming weeks, we will have new plantings coming in of heirloom and cherry tomatoes, more summer squash and cucumbers, beans, and lettuces.

It is also the end of the season for the Peach Truck. It has been so great having them with us!

Dozen Bakery is taking a week off – the baker is on her honeymoon! They’ll be back next week with all their goodies.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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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Fresh Harvest for August 11th


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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Watermelon Gazpacho
A sweet-and-savory chilled soup!
from Eating Well

Ingredients

8 cups finely diced seeded watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
Preparation

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Market News


Hello!

The rain is consistently relentless – strange for a Tennessee August. The field is wet wet wet! and there seems to be no chance of it drying out soon. There are lots of Fall crops to get in the ground, so this is troubling. The squash and cucmbers aren’t happy either, and seem to be melting back into the soggy earth. We have another young planting of these coming along, but for now will be low on some things! It certainly makes for an interesting month to come!

What we also have an abundance of is watermelon! This is the luscious fruit of summer, only good when it is season. No freezing, canning, or drying with this fruit! You are required to eat it just picked, preferably outside on a hot summer day! Tally has a bumper crop of heirloom Ali Baba melons, repudiated to be the most tasty. They get quite large, so now is the week to splurge on a big one to share with friends, bring to a party, or eat as a family for dessert. They also make great juice!

Potatoes are in abundance this week. Freshly dug potatoes are truly a treat in flavor and texture .

Speaking of fruit, this will be the last week for The Peach Truck! They have had a great season, and we are so pleased they joined us at delivery. We have really enjoyed working with this family, and have especially enjoyed their peaches! If you haven’t done your canning or freezing for winter, stock up this week!

There is a break from flowers this week. The rains are affecting the quality of the blooms. If you have a special request, please let Tally know via email or in the comments section of your order, and she will still be able to fill it for you.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

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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Fresh Harvest for August 4th


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 summer fruits and veggies keep rolling in, and we have another great selection for you this week.

There are a few special items of note -

Wedge Oak has a new round of bacon, sausages, and other smoked ham products.

The Bloomy Rind is back with a full on selection of artisan cheese.

Tally will have a booth at The Tomato Art Fest in East Nashville on Saturday the 10th, with tomatoes and big red celosia flowers. Please come by and say hello.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

The Peach Truck is back with us this week!

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

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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Fresh Harvest for July 28th


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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*Charred Eggplant Caviar *
Adapted from Chez Panisse Vegetables
Serves 4 or more as an appetizer

1 large globe eggplant
1 small red onion
balsamic or red wine vinegar
2 cloves garlic
1/4 cup finely chopped basil
salt and pepper to taste
extra-virgin olive oil to taste

*I used basil because I had some on hand, but feel free to use whatever herb you like best. The spread tastes incredibly delicious without any herbs, too, so just worry if you find yourself without any. Herbs do, however, add a bit of color and appeal to the dish, which is nice when you are serving for company.

1. Preheat a grill to high. Alternatively, place a cast iron skillet into your oven and heat oven to 500ºF.

2. Place eggplant directly on the grill. (Do not oil or salt and pepper). If you are using your oven, place eggplant into heated cast iron skillet (again, without oil or seasonings). The large eggplants will take about 20 minutes on the grill and in the oven — cook 10 minutes a side. The key is to be patient. If you really let the outside char, peeling will be easy. Remove from the grill and let cool completely before peeling. If the eggplant seem really watery — the larger ones tend to give off more liquid — let them drain in a colander for 10 to 15 minutes.

3. Meanwhile, peel and dice the onions very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. (I let them macerate the whole time the eggplant was cooking.) Peel and mince the garlic and add it to the onions. When the eggplant is finished cooking, cooling, and being peeled, place it in a bowl and sprinkle it with salt and pepper to taste. Mash it all together with a fork.

4. Add half of the macerated onions and garlic to the eggplant mash. Add in the chopped herbs and a drizzling of olive oil. Mix and then taste. Adjust seasoning as necessary with more salt, pepper and macerated onions. Serve with grilled bread.

Market News


Hello!

It’s been a beautiful weekend, and hopefully you are getting some relaxing time to enjoy it! Hard to believe we will be entering August this week, and school will be starting up again soon. The summer is just flying by, and we are knee deep in Fall planning. It is a hectic time, lots of harvesting every day while at the same time doing lots of bed prep for fall transplants and seeding. Thankfully the weather has been cool, and just the right amount of rain!

There are a few special items of note this week.

Bear Creek Farms will be offering lamb – ground lamb, lamb chops, leg of lamb, and more!

The Bloomy Rind has some great fresh mozzarella to go with all the tomatoes! A must!

And Dozen Bakery has her peach gallettes – an extra special treat!

Our new system for the reusable bags and returned items works great! Please take a minute to sort out the items you are returning to us. We will have bins for the reusable plastic bags, paper bags, egg cartons, etc. We so appreciate you bringing these items to us, and we do reuse them. However, the amount is getting overwhelming, and sorting it all is taking a lot of time. Hopefully this new system will keep things more organized! We thank you for your help with this!

The Peach Truck is back with us this week!

Speaking of fruit, we do have watermelon this week Please remember these are listed under the “Fruit” section of the Market.

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

We appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

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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Fresh Harvest for July 21st


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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Peaches Roasted with Brown Sugar and Basil
From the New York Times
This sounds like an amazing thing to try !

3 tablespoons unsalted butter, softened
3 tablespoons dark brown sugar
2 teaspoons chopped fresh basil
Pinch ground cinnamon
Pinch salt
4 ripe peaches, halved and pitted

Whipped crème fraîche or sour cream, for serving (optional).

1. Heat oven to 375 degrees. In a small bowl mash together butter, sugar, basil, cinnamon and salt.

2. Spoon mixture into cavities of peach halves, and arrange peaches stuffed side up on baking pan with rim. Bake until peaches are softened and butter is bubbling, about 20 minutes. Serve hot, warm or at room temperature, with crème fraîche or sour cream.

Yield: 4 servings.

Market News


Hello!

It is high summer, and life on the farm is busy busy!
The summer crops are producing like crazy, and we spend a lot of time harvesting. Getting as much work done as early as possible is key on these hot and humid days. And although it is hard to believe it now, it is time to be thinking about Fall. We are seeding the cool season crops like kale, beets, and lettuces and preparing beds for the plantings of garlic. These seedlings take a lot of babying to make it through the summer temperatures.

We have lots of new customers lately, and we want to thank everyone for their patience as our business grows to accommodate more people. Please remember that orders are filled first come, first serve. If it appears we are out of an item, please leave us a message in the comments section of your order. Most of the time we can fufill your request.

This week we are trying a new system for the reusable bags and returned items. We will have labeled bins for the reusable plastic bags, paper bags, egg cartons, etc. Please take a minute to sort out the items you are returning to us. We so appreciate you bringing these items to us, and we do reuse them. However, the amount is getting overwhelming, and sorting it all is taking a lot of time. Hopefully this new system will keep things more organized! We thank you for your help with this!

The Bloomy Rind will be on vacation next week – good for them! So stock up this week to suit all your cheese needs!

We have really enjoyed having the Peach Truck with us – and they will continue to set up with us through the summer. Speaking of peaches, have you tried a peach gallette from Dozen Bakery yet? A wonderful summer dessert!

Speaking of fruit, we do have local and organically grown blackberries this week, as well as some watermelon. Please remember these are listed under the “Fruit” section of the Market. We will be working with Hidden Springs Orchard from Cookeville again this year. Their top quality, organic blueberries are always a treat! They will be available in the coming weeks.

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

We appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

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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Fresh Harvest for July 14th


To Contact Us

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

Recipes


Lebanese Style Tomato Salsa
This salsa fresca comes in handy if you want to try something other than cilantro!

Ingredients
1 cup seeded and diced tomatoes (1 medium-large)
1/3 cup chopped red onion
1/4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoon sherry vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint (leaves only)
1 tablespoon sugar
1 teaspoon chile de arbol powder
1/2 teaspoon fine salt
1/4 teaspoon dried oregano, preferably Mexican, crumbled

Mix all ingredients together in a bowl. Let to rest for 1 hour prior to using.

Salsa keeps in the refrigerator 1 day. Drain before using.

Market News


Hello!

We’ve got lots of great summer vegetables for you this week as well specials on some of our other great locally produced products!

Earthwind Botanicals has lots of great soaps and their aromatherpy products on sale. Inventory is limited, so stock up now!

Also, John is having a special on tomatoes for everyone interested in putting up tomatoes for winter. 10 ponds for $10.00 – can’t beat that for local, organically grown tomatoes.

This is a great week for flowers – do we say that every week? We’ve got sunflowers, lisianthus, beautiful bouquets! If you already have bought as a Bouquet of the Week member, you have about 10 weeks left of the season, so make sure you place those orders before it gets away!

We have really enjoyed having the Peach Truck with us – and they will continue to set up with us through the summer. Speaking of peaches, have you tried a peach gallette from Dozen Bakery yet? A wonderful summer dessert!

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

We appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

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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Fresh Harvest for July 7th


To Contact Us

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

Recipes


Not Your Mama’s Cole Slaw
Adapted from Ina Garten

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled and shredded
1 cup chopped fresh parsley leaves
2 cups (16 ounces) mayonnaise, low-fat is fine, as is swapping half with yogurt
1/4 cup Dijon mustard
3 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) blue cheese (optional)

Prepare the vegetables: Halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife. Alternately, you can use a mandoline to cut the thinnest slivers or use your food processor’s slicing blade (lay the cabbage horizontally in the feed tube) to do the job in just seconds. Transfer chopped cabbage into a large bowl, discarding any very large pieces. Stir in the shredded carrot and parsley, reserving a few tablespoons of parsley for garnish.

Make the dressing: Mix the mayonnaise, mustards, vinegar, celery seed, salt and pepper in a smaller bowl. Stir in blue cheese, if using. Toss the cabbage mixture with dressing to taste

Market News


Hello!

It has been a wet, wet time since we last saw you. The grass and weeds sound downright noisy in their growth, and all the crops seem to have benefitted from some cool, wet weather. This evening is so humid, perhaps it is what being under water would smell like, if you could do such a thing!

There are so many great veggies and other goods for you this week!

We’ve got lots of cabbage for you this week, so think coleslaw as well mixing it in with lettuce salads. Cabbage is one of the healthiest vegetables, and we have a few different varieties this week which are great when mixed together. Try some raw beets, carrots, or kohlrabi in there, too!

The Peach Truck will be at Trinity from 4-6 on Wednesday. The peaches will not be sold through pre-order on the website. All sales will be directly through The Peach Truck. They will be sold by the pound or by the box and there will be plenty.
Please read for yourself about the Pearson farm on their website, thepeachtruck.com, and take the time to talk to the folks at the truck on Wednesday. They are more than happy to talk about their growing practices and their peaches!
The peaches are sold as follows 3 lb bag is $7 or two bags for $12. A 25 lb box is $38.

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

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 30th - Fourth of July Week and we are open for business!


To Contact Us

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

Recipes


“Pasta Lecce” – Summer Squash and Sungold Cherry Tomato Pasta

This is an inspired summer pasta dish from local chef and writer Nancy Vienneau’s blog Good Food Matters at nancyvienneau.com. Check out her whole post on the blog to read the story behind the dish, and for a further recipe on an easy homemade pasta. Yum!

2-3 tablespoons olive oil
3/4 lb. “Zephyr” summer squash (zucchini works well too) cut into julienned strips
3/4 pint “Sungold” cherry tomatoes, cut in half
1 handful fresh mint, finely chopped
1/2 cup ricotta salata, shaved or cut into thin batons
1/2 cup reserved pasta water
2 tablespoons extra virgin olive oil
salt and black pepper, to taste

Heat a large pot or saucepan on medium and add olive oil. Add julienned squash and saute for 2-3 minutes. Stir in halved cherry tomatoes and mint. Cook for another couple of minutes and remove from heat.

Bring lightly salted water to a rolling boil and cook the pasta. The strands should only take a minute or two to cook.
Drain, reserving some of the starchy water.

Toss the pasta into the pot with the vegetables. Season with salt and black pepper, a drizzle of extra virgin olive oil. Pour in the pasta water, tossing and folding, so that the squash strips become enlaced with the pasta ribbons. Sprinkle in the ricotta salata as you fold.

Mound into bowls. Garnish with extra cheese and mint. Makes 2 huge bowls, or 4 small bowls.

Market News


Hello!

It’s Fourth of July Week and we are here to help you have the best and most delicious one possible! We’ve got all the food stuff needed for a great grill out, potluck, dinner party, or picnic. Cabbages for coleslaw, tomato salads with fresh basil, squash and fennel on the grill – yum! Not to mention all the local meats and the cheese selection available to you. Twin Fork’s Farm bread for sandwiches or a hearty side, and Dozen Bakery cookies for an instant dessert treat everyone will love. The Peach Truck will also be back with their peaches this week, which basically means we have a ton of wonderful and delicious options for you!

And don’t forget flowers for your picnic table, or take a bunch to whoever is hosting!

Speaking of great stuff, Earthwind Botanicals has updated their selection this week. Don’t miss out on the wonderful smelling bath and aromatherapy products. The Herbal Clarifying Complexion Soap is perfect for summer – the kaolin clay and great essential oils really help wash away any sweaty grime. The bath fizzers and soap balls are also great for bringing as hostess gifts for parties. And the lavender essential oil is so soothing to stressed out summer skin.

Please have a fun and safe holiday this week. As this crazy summer season swings into full gear, we just want to reiterate to all of you dear and supportive customers how much we appreciate all the time, energy, and enthusiasm you show us each week. It takes commitment and patience to shop conscientiously, and although we do try to make it as easy as we can for you, we realize that it still requires dedication on your part. As small farmers working hard to support our families, we definitely appreciate every effort you make to support Fresh Harvest. Your effort does great good for the local food effort, the local economy, and helps build the local community. We thank you for all that you do, and are grateful!

The Peach Truck will be at Trinity from 4-6 on Wednesday. The peaches will not be sold through pre-order on the website. All sales will be directly through The Peach Truck. They will be sold by the pound or by the box and there will be plenty.
Please read for yourself about the Pearson farm on their website, thepeachtruck.com, and take the time to talk to the folks at the truck on Wednesday. They are more than happy to talk about their growing practices and their peaches!
The peaches are sold as follows 3 lb bag is $7 or two bags for $12. A 25 lb box is $38.

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

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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