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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 May 29th


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

Recipes

Simple Cabbage Slaw
New York Times recipes

2 cups apple cider
½ cup cider vinegar
6 cups shredded cabbage
1 tablespoon mustard seeds
1 tablespoon celery seeds
2 tablespoons sugar
Salt and pepper, to taste

PREPARATION

Step 1
In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
Step 2
Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.

Market News

Hello!

Happy Memorial Day!

We have a great selection of spring veggies for you this week, as well as an amazing selection of meats and other goodies from our other vendors. We still have plenty of greens of all kinds, lots of lettuces for salads and the first summer squash and zucchini.

Tally wants to thank everyone for their kind words and support regarding the barn fire at her farm. The support of the community has been really uplifting. At this point, thanks to insurance, Tally has been able to purchase a new (used) delivery vehicle.

If you have paid ahead of time for bouquets, there are some bouquets available this week for pre-paid members only! On the Market page you can click on the “Pre-paid Bouquet” shopping cart. This will let Tally know you would like a bouquet, but you will not be charged.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for May 29th


To Contact Us

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

Recipes

Simple Cabbage Slaw
New York Times recipes

2 cups apple cider
½ cup cider vinegar
6 cups shredded cabbage
1 tablespoon mustard seeds
1 tablespoon celery seeds
2 tablespoons sugar
Salt and pepper, to taste

PREPARATION

Step 1
In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
Step 2
Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.

Market News

Hello!

We have a great selection of spring veggies for you this week, as well as an amazing selection of meats and other goodies from our other vendors. We still have plenty of greens of all kinds, lots of lettuces for salads and the first summer squash and zucchini.

Tally wants to thank everyone for their kind words and support regarding the barn fire at her farm. The support of the community has been really uplifting. At this point, thanks to insurance, Tally has been able to purchase a new (used) delivery vehicle.

If you have paid ahead of time for bouquets, there are some bouquets available this week for pre-paid members only! On the Market page you can click on the “Pre-paid Bouquet” shopping cart. This will let Tally know you would like a bouquet, but you will not be charged.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for May 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!

We have a great selection of spring veggies for you this week, as well as an amazing selection of meats and other goodies from our other vendors. We still have plenty of greens of all kinds, as well as broccoli and the first summer squashes and zucchini.
The strawberries are on their way out, and there will be a limited selection. However, The Peach Truck is set up next to us now every week, so you will be able to get your fruit!

In farm news, we have sad news to report. Last week there was a devastating fire at Tally’s farm. Thankfully, no one was hurt and the house and her husband’s guitar building shop is fine. However, the barn with 12 years of worth of accumulated farm equipment and supplies, the delivery van, and her greenhouse was totally destroyed. The worst part was her dear family dog, Buddy, was also killed in the fire.
This is a very overwhelming loss, especially heading into the busiest time of the year. However, the loving kindness shown by the community has been truly healing! All of Tally’s family is very grateful for the support.

Because of the fire, the flower bouquets are being delayed another week. The walk0in cooler, which chilled the flowers and veggies after harvest, is gone due to the fire and that impacts the ability to do a good flower harvest. Hopefully, there will be a new system in place in the week ahead, and flowers bouquets can start next week. We appreciate your patience!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for May 15th


To Contact Us

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

Recipes

Market News

Hello!
We are having a beautiful spring and the produce is coming along quite nicely! The summer crops are in, and soon we will be seeing more diversity of veggies and less greens. Enjoy them while you can! The tomato plants are in and growing briskly, and soon we will be seeing our first summer squash and zucchini.

The berries are dwindling this week. We have some on the Market but in limited quantity. We will have more available at pick up.
They have really been delicious this year!

We appreciate returns on the quart containers your berries were packed in. We will also take returns of the 4" pots that your garden plants came in.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for May 8th


To Contact Us

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

Recipes

Cilantro Salad
From 101Cookbooks.com

1 cup sunflower oil
1 cup evenly sliced shallots, ~20 small

6 ounces asparagus spears, very thinly sliced
1 bunch of cilantro with stems

1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon sea salt

1/2 cup peanuts, well-toasted, then cooled
1 tablespoon toasted sesame seeds

to serve: herb flowers (garlic chive flowers, chive flowers, etc), optional

Start by making the shallot oil, you can do this up to a few days in advance. Place the oil in a thick-bottomed saucepan or wok, over medium-high heat. When the oil is hot (a “test” shallot should bubble immediately), dial back the heat to medium, sprinkle in the shallots, and cook slowly until they are deeply golden, 15 – 20 minutes. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp.

In the meantime, bring a medium saucepan of water to a boil, salt generously, and cook the asparagus for just 15 seconds or so, until bright. Drain, and quickly transfer to a bowl of ice water to stop the cooking. Drain again, and set aside.

Trim any tough stems from the cilantro, and give it a good wash. Dry completely.

Just before you’re ready to serve the salad, whisk together the soy sauce, sugar, sea salt, and two tablespoons of the shallot oil. Place the cilantro, peanuts, asparagus, and sesame seeds in a large bowl. Drizzle the soy dressing over, and give a gently but thorough toss. The peanuts and asparagus like to find their way to the bottom, so be sure to scoop them back on top before serving with some of the reserved crisped shallots, and a few herb flowers on top (if you have them).

Serves 6.

Market News

Hello!

Happy Mother’s Day to all you mother’s out there! Hope everyone had a wonderful day celebrating those that you love.
The email is a bit late this evening due to the beautiful day and late sunset! It was a lovely afternoon to get some transplanting done, before the next round of rains come this week.

We have a great selection this week of spring veggies, strawberries and flowers! The strawberries are in but won’t last long! We hope you are getting plenty and stocking up for winter.

We also have plants this week! A selection of tomato and basil varieties is available. All of these plants are grown organically, starting with non GMO seed and organic potting mix. They are sure to be a great addition to your garden!

Just a reminder that you can find the strawberries under the “Fruits” section of the Market page, and the tomato and basil starts under the “Herb, Vegetable, and Flower Plants” page.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest - Great Veggies and Strawberries Still Available!


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 Monday!

There is still the chance to get some wonderful strawberries this week! Now is the time of year for local, organic strawberries that are as sweet as can be, so don’t miss out!

There is a nice selection of veggies still available as well!

You have until Tuesday evening to place your order!

We so appreciate your support, and 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 May 1st


To Contact Us

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

Recipes

Rhubarb-Strawberry Pudding Cake
(adapted from Gourmet, April 2007)
From Nancyvienneau.com Good Food Matters
¼ cup water
1 ½ teaspoons cornstarch
1/3 and ½ cups sugar
3 cups chopped fruit (I prefer 2 cups chopped rhubarb, 1 cup strawberries, – or all strawberries –
any variation you choose)
1 cup all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
1 stick butter melted and slightly cooled
1 teaspoon vanilla

Preheat oven to 400 degrees and put oven rack in the middle position. Butter an 8×8 ceramic or glass baking pan. Stir together the water, cornstarch, and 1/3 cup sugar in a saucepan and heat. Stir in the rhubarb, if you are using it, but not the strawberries. Simmer, stirring occasionally, for about three minutes. Remove from heat and add the strawberries.

Whisk together the dry ingredients: flour, baking powder, salt, and the remaining ½ cup sugar. In a separate bowl, whisk together the wet ingredients: egg, milk, butter, vanilla.

Now add the dry ingredients to the wet, and stir in until well combined. Do not overbeat.

Coat the bottom of the baking pan with ½ of the fruit mixture. Spread the batter over that, then dollop the remaining fruit mixture on the top. Bake for 25-30 minutes. Test for doneness with a toothpick. If it comes out clean, it’s done!

Allow to cool on a rack for at least 5 minutes before serving. This can be served warm or served later at room temperature. Wrap and refrigerate leftovers, if there are any.

Makes 8-10 servings.

Market News

Hello!

We’ve got a great selection of spring greens for you this week and also STRAWBERRIES! Our organically grown strawberries are here for sure, and now is the time to enjoy them to the fullest! Dozen Bakery has their delicious Brown Sugar Shortcakes listed so make sure you get some to have for dessert (make for a yummy breakfast, too!)

We also have plants this week! A selection of tomato and basil varieties is available. All of these plants are grown organically, starting with non GMO seed and organic potting mix. They are sure to be a great addition to your garden!

Just a reminder that you can find the strawberries under the “Fruits” section of the Market page, and the tomato and basil starts under the “Herb, Vegetable, and Flower Plants” page.

We will be returning to our regular weekly schedule from here on through the season. We look forward to seeing your smiling faces every week!

The Bachelor Buttons are in! Bunches are available. Also, consider buying the mother in your life a Pre-Paid Bouquet Subscription. That way, she can order bouquets throughout the growing season whenever it is convenient for her! She will get 10 large bouquets and you will get to treat her at a reduced price! Check it out on the market page. Also, a gift certificate will be provided for you at pick up so you can present it to her in a card!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for April 24th - Announcements!


To Contact Us

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

Recipes

p<>. Leaf Lettuce Salad with Radishes and Lemon Vinaigrette

For the vinaigrette:

1 tablespoon minced spring onion
1 tablespoon freshly squeezed lemon juice, plus more to taste
1/2 teaspoon medium-grain Dijon mustard
1/4 teaspoon sea salt
2 tablespoons extra-virgin olive oil

For the salad:

1 bunch radishes, leaves trimmed to 1/4 inch and quartered
Sea salt
1 bunch leaf lettuce, torn, any thick stems removed
3 spring onions, minced

Put the black pepper In a small bowl, whisk the spring onion, lemon juice, mustard, and sea salt. Whisking, gradually add in the olive oil until it is emulsified into the dressing. Toss the radishes with a pinch of sea salt and set aside. Set half of the lettuce leaves in a large bowl and toss with 1 to 2 tablespoons of the prepared vinaigrette. Add the remaining leaves and toss with another 1 to 2 tablespoons vinaigrette. Toss the radishes with the remaining vinaigrette. Transfer the lettuce to a bowl or serving platter and scatter it with the radishes and spring onions just before serving. Finish with a pinch of sea salt and ground black pepper.

Market News

Hello!

We have a few announcements this week so please read on!

We will be returning to our regular weekly schedule from here on through the season. We look forward to seeing your smiling faces every week!

It is lettuce season! How much lettuce can you eat? Well, now is the time to find out! There is a great selection of color and variety this week so enjoy it now before summer’s heat takes it away!

The strawberries are starting to trickle in! This is an eagerly anticipated time of year and oh so exciting! All of the berries sold on Fresh Harvest (along with all the other produce as well!) are organically grown without any chemicals – they are totally safe and delicious for your whole family to eat! This week we have a limited selection and will sell out fast! Please be patient – if you don’t get any this week, you WILL have the opportunity to get them as the berry supply increases in the weeks ahead.

There aren’t yet enough flowers for Tally to offer bouquets for Mother’s Day. However, consider buying the mother in your life a Pre-Paid Bouquet Subscription. That way, she can order bouquets throughout the growing season whenever it is convenient for her! She will get 10 large bouquets and you will get to treat her at a reduced price! Check it out on the market page. Also, a gift certificate will be provided for you at pick up so you can present it to her in a card!

In the coming weeks we will have basil and tomato plants available for your garden!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest for April 10th


To Contact Us

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

Recipes

*Mushroom Lettuce Wraps *
makes 12 boats or serves 4

2 large garlic cloves – skinned and crushed (use a microplane grater)
2 teaspoons finely grated fresh ginger root (use a microplane grater)
1/4 teaspoon sea salt
1/8 teaspoon ground cayenne
2 tablespoonsTamari soy sauce
1 tablespoon toasted sesame oil
3 tablespoons peanut or grapeseed oil
1 lb fresh mushrooms – stems removed and discarded, caps cut in 1/4? cubes
4 scallions – root ends trimmed, top trimmed 3? from edge and very finely sliced (3/4 cup)
3 tablespoons roasted peanuts – coarsely chopped (use a mini food processor)
1 tablespoon lime juice
12 medium large lettuce leaves (4? long) – rinsed and spin-dried

Place the garlic, ginger, salt, cayenne, Tamari and sesame oil in a small bowl. Whisk until well blended and set aside.
Heat a large non-stick frying pan over high heat. Add the peanut or grapeseed oil and mushrooms. Sauté for 7 to 8 minutes until the mushrooms are golden-brown, tossing only from time to time. Reduce heat to medium. Drizzle with the ginger-soy mixture. Quickly toss and sauté for only 15 seconds. Transfer mushrooms to a large bowl and cool until slightly warm to the touch.
When ready to serve, add the scallions and peanuts to the mushrooms. Drizzle with the lime juice and stir until well blended. Spoon about 2 tablespoons’ worth of the mushroom mixture into each lettuce leaf. Arrange the boats on a platter and Serve immediately.

Market News

Hello!

We hope you are all able to enjoy this beautiful spring we are having! There have been a few freeze scares over the weekend, but thankfully all the crops pulled through with no damage. The strawberries are flowering and setting fruit, and those were our biggest concern. However, never fear! All is well!

We will be continuing our every other week delivery schedule through April, until the first strawberries appear. Please keep this in mind as you order, and stock up on eggs, frozen items, and good greens!

We have a lot of lettuce this week, so think delicious salads for lunch and dinner!

The Bloomy Rind Cheese shop has a great selection of items this week! The sheep’s milk butter is a great treat to try on some Dozen Bakery fresh baked bread, along with some yummy radishes and a sprinkling of salt!~

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee


Coming Events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

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Fresh Harvest Order Reminder and Bear Creek Farm Special!


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 Monday! Just a reminder to get your order in for this week – there are still lots of great veggies up on the Market page. Lettuces of all kinds, spinach, watercress, carrots, too! And remember we are on a every-other-week schedule, so stock up now on eggs and frozen meats!

Bear Creek Farm is offering a special on Brisket Beef Red Hot Sausages. You can get one pound for only $6.50 this week only!

It is supposed to be a beautiful day tomorrow, and we look forward to spending the day harvesting our veggies for you!
We so appreciate your support, and 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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