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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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Fresh Harvest for December 1st


To Contact Us

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

Recipes


Miso Sweet potato and Greens Bowl
Adapted from the Smitten Kitchen
Gorgeous Dinnertime Nirvana in a Bowl!

Serves 4

For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bunch greens
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 25 minutes, until browning underneath. Flip and toss chunks around, then add greens to the tray(s), season again with salt and pepper, and roast for another 10 minutes, until greens are lightly wilted and charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and greens. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

Market News


Hello!
We hope everyone had a wonderful Thanksgiving. We also send out a greeting of Happy Hanukkah!
It was a brutally cold week last week – the temps out here in the country got to 12 degrees! Most of the produce in the field stayed frozen all day, even under the row covers. it is amazing how cold hardy crops can be, but needless to say there was a good bit of damage. The late fall plantings are a roll of the dice. It can be a great extended harvest when the temperatures stay mild, but that is not guaranteed.
The crops in the hoophouses fare much better, but even they suffered from the cold and stopped any regrowth over the week. Looks like a much milder week ahead, so hopefully we will see a little bounce back.

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!

Also, it is time for planning for next year. We always appreciate feedback from you – communicating your joys and complaints help us to do our jobs better! Please let us know what you like, what you’d like to see more of, or any ideas for new offerings you may have.

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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Fresh Harvest for Thanksgiving Week - Tuesday delivery!


To Contact Us

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

Recipes


Synergy Carrots
A great veggie side dish – it’s magical how all the parts come together to be absolutley delicious!

Ingredients
4 large carrots
1 tablespoon olive oil
1/2 cup chopped walnuts
1 tablespoon honey
1/2 teaspoon salt
1 tablespoon butter
sprinkling chopped fresh rosemary
Step by Step Instructions
Preheat oven to 350 degrees.
Cut carrots into sticks and toss in a large baking pan with all the rest of the ingredients.
Dot with butter and cover tightly.
Bake for 30 minutes or until tender.

Market News


Hello!

This week, you have until Monday night to place your order. We will be delivering on Tuesday at Trinity from 4 – 6 p.m. It’s going to be a cold one!

We have great offerings for your big week!

Dozen Bakery has a few more pumpkin pies available – these are delicious and made from scratch with the freshest ingredients. Save yourself some work and enjoy!
Also, the Bloomy Rind,has a huge selection of cheese, from pre-assembled cheese trays to take the guess work out, to larger sizes of select cheses to feed a crowd.
Bear Creek has some great meats for an alternative, or a supplement, to turkey!

If you have ordered a turkey from Wedge Oak Farm, we will have it for you tomorrow.

We also have a great selection of greens, salad fixings, roots and potatoes. The turkey is one thing, but isn’t Thanksgiving eating really about the vegetables!?

There will be no Westhaven delivery this week – John is on a much deserved vacation with his family and will return next week!

This is a time of reflection upon the bounty this beautiful Earth bestows upon us, and we are so thankful for all the good food and people growing good food that this land offers us. We are also thankful for you all, our generous community of customers. We really appreciate your commitment to and enthusiasm for local food and the local farmers who do the work. It is truly a cooperative effort, as we couldn’t make it happen without your support.

May you have a wonderful week, surrounded by friends and family, with much laughter, joy, and relaxation!

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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Fresh Harvest for November 17th


To Contact Us

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

Recipes


Tortellini in Broth with Escarole
from Martha Stewart
This is a quick and simple dinner…

3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 dried bay leaf
1 small head escarole, trimmed and cut into 1 1/2-inch pieces
1 pound cheese tortellini
Coarse salt and ground pepper

STEP 1
Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
STEP 2
Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
STEP 3
Add tortellini; cook until they float to the top, 4 to 5 minutes.
STEP 4
Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

Market News


Hello!

Please read as there are some changes for the Thanksgiving week ahead!

Next week will be a different schedule due to Thanksgiving. We will deliver on Tuesday, November 26th instead of Wednesday. The email announcing the open market will go out Sunday evening, and you will have until MONDAY night to place your order. We will then deliver on Tuesday from 4 – 6 p.m. under the porch at Trinity Church.

If you have ordered a turkey from Wedge Oak farm, you should have heard from them regarding a pick up day for your turkey, either this Wednesday or next Tuesday. Please let us know if you have not yet heard from them.
Also, now is the time to pre-order your pumpkin pie from Dozen Bakery for pick up on next Tuesday.

We will have a great slection of greens, salad fixin’s, potatoes and other root veggies, as well as Bear Creek farm meats, eggs, and Bloomy Rind Cheese!

However, Twin Forks Farm will not be offering bread or granola the week of Thanksgiving, so please order now – the bread and granola keep well in the freezer!

There will be NO WESTHAVEN delivery the week of Thanksgiving, as John will be on a well deserved vacation with his family.

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 November 10th


To Contact Us

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

Recipes


Spanish Cabbage Stew

This simple stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.

2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves, to taste, minced
1 red bell pepper, diced
1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)
1 small dried red chili pepper
1/2 teaspoon sugar
1 28-ounce can chopped tomatoes, with juice
Salt
2 teaspoons paprika
1 tablespoon sherry vinegar
Freshly ground pepper

1. Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.

2. Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.

Yield: Serves four to six.

Advance preparation: You can make this several hours before serving and reheat; it keeps for four to five days in the refrigerator.

Market News


Hello!

The darker, cozier days are here! Things have slowed a bit on the farms, as we transition from the crazy summer harvest to more projects and infrastructure repair. We will be here growing and selling year round, meaning right on through the holidays and into next spring. We have cold hardy crops tucked into hoophouses, as well as even more hardy crops still in the field.

It is our goal to provide you with high quality, organic vegetables that are grown right here in the Nashville area. By buying your vegetables from us, you are directly supporting small family farms and receiving the freshest food available. Everything is picked to order by farmers who appreciate your support!

Over the winter, we will be offering produce not only from our farms, Turnbull Creek Farm and Drury Family Farm, but also from Rocky Glade Farm in Eagleville, TN and Bountiful Blessings Farm in Williamsport. These are both experienced and talented family farms who make their living growing organic vegetables. Each farm has extensive hoophouse space for winter growing, which means Fresh Harvest should be able to provide a bountiful and diverse selection of vegetables to you throughout the year.

Remember, you can read about all of the farms and small businesses supported through Fresh Harvest on the “Our Growers” page of this website.

Wedge Oak farm is making plans for their Thanksgiving turkeys! If you have placed an order for a turkey, you should have received an email confirmation from Karen at Wedge Oak. Please let us know if you have not.

You can also reserve your pumpkin pie from Dozen Bakery to be picked up the Tuesday before Thanksgiving at our delivery time.

Also this year, The Bloomy Rind will also be offering cheese trays for entertaining.

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 November 3rd


To Contact Us

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

Recipes


Peanut Stew with Sweet Potatoes and Spinach
from Naturallyella.com
1 tablespoon olive oil
½ medium onion, diced
1 clove garlic, minced
½ tablespoon ginger, minced
½ teaspoon clove
¼ teaspoon salt
¼-1/2 teaspoon cayenne pepper
½ teaspoon cumin
1 carrot, diced
1 medium sweet potato, ½” cubes
2 21/2 cups veggie broth
1 tablespoon honey
2 tablespoons peanut butter
3 cups spinach, roughly chopped
Brown Rice to serve, optional
Peanuts, lightly toasted

Heat olive oil over medium heat in a pot. Add onions and saute for 3-4 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for two more minutes.
Stir in clove, salt, cayenne, and cumin. Start on the low end of the cayenne pepper and add more only if you want it spicier. Cook for 1-2 more minutes until spices are fragrant.
Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let stew cook for 15-20 minutes.
Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve with over brown rice if desired and top with toasted peanuts.

Market News


Hello!

We have a grand selection of veggies for you this week! All sorts of greens, as well as a great variety of herbs, roots and tubers, and squashes!

It’s Daylight Savings time! That means we will be delivering up under the porch at Trinity Church, instead of down on the lawn. The porch offers nice protection from the elements as well as has lights for after dark. It makes for a much more pleasant winter delivery time! To get to the porch, go up the driveway towards the church, and take the first left. You should be able to see the white vans.

We are very grateful to the Trinity Church community for allowing us to set up on their property. They are very supportive of Fresh Harvest and are a joy to work with.

It is time for Thanksgiving plans! We will be delivering the Tuesday before Thanksgiving, not Wednesday. This will be Tuesday, November 26th.
We will have lots of veggies for you that week, as well as our regular wonderful selection of baked goods, eggs and meats. Don’t forget to pre-order your pumpkin pie from Dozen Bakery, or your turkey from Wedge Oak farm. We have sampled the pumpkin pie and it is delicious – you and your family will NOT be disappointed! These pies are available for pre order now, so order yours before they sell out!

The turkeys from Wedge Oak will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, The Bloomy Rind will also be offering cheese trays for entertaining.

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 October 27th


To Contact Us

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

Recipes


*ORZO WITH ROASTED BUTTERNUT SQUASH, LEEKS, AND POBLANOS *
from chef Nancy Vienneau, Good Food Matters, at http://nancyvienneau.com

1 large butternut squash, peeled, deseeded, and cut into bite-sized cubes
2 large leeks, carefully washed, dried and chopped (discard tough dark green leaves)
2 poblano peppers, seeded and chopped
3+tablespoons olive oil
salt
black pepper
1/2 pound orzo

Preheat oven to 425 degrees.
Place the butternut squash cubes onto a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss well to coat all the pieces.
Place chopped leeks and poblanos onto a separate baking sheet. Drizzle with oil, season with salt and black pepper, and toss well to coat the vegetables.
Place both baking sheets into the oven. Roast the butternuts for 15-18 minutes, roast the leeks and poblanos for 12-15 minutes. Rotate the pans about halfway through the cooking time.
Meanwhile, bring a large pot of lightly salted water to a rolling boil on medium high heat. Add the orzo and cook according to package directions (about 9-10 minutes.)
Drain the orzo and return it to the pot.
Remove the roasted vegetables from the oven. Scrape the butternuts in their roasting oil, and the poblano-leeks in their oil into the pot with the orzo. Toss the mixture well.

Makes 6-8 servings

Market News


Hello!
We’ve had a big freeze since we saw you last! One of the earliest severe cold snaps on our records. It certainly took out the last bits of flowers, basil, and pepper plants. We won’t be seeing tomatoes or eggplant again anytime soon! Thankfully, the crops in the field were buttoned up under row covers and did just fine, as did the crops in the hoophouses.

It is time for Thanksgiving plans! We will be delivering the Tuesday before Thanksgiving, not Wednesday. This will be Tuesday, November 26th.
We will have lots of veggies for you that week, as well as our regular wonderful selection of baked goods, eggs and meats. Don’t forget to pre-order your pumpkin pie from Dozen Bakery, or your turkey from Wedge Oak farm. We have sampled the pumpkin pie and it is delicious – you and your family will NOT be disappointed! These pies are available for pre order now, so order yours before they sell out!

The turkeys from Wedge Oak will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, The Bloomy Rind will also be offering cheese trays for entertaining.

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 October 20th


To Contact Us

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

Recipes


Fennel and Kohlrabi Salad with Lemon Caper Dressing
Food Stories Blog

Ingredients

1 medium kohlrabi
1 medium fennel bulb
1 bunch of arugula
1 large handful of capers
The juice of 1 large lemon plus more for crisping the fennel
Black pepper
Sea salt
1 heaped teaspoon of wholegrain mustard
Extra virgin olive oil

1. Slice the fennel as thinly as you can and add to a bowl of cold water and lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler. Add to the bowl with the fennel.

2. In another small bowl, crush the garlic with a generous pinch of sea salt in a pestle and mortar. Or, just crush with the back of a large knife. Add some black pepper and a heaped teaspoon of whole grain mustard. Stir together. Add the juice of 1 lemon, the capers and twice the amount of olive oil. Whisk to emulsify.

3. Drain the water from the fennel and kohlrabi and place with the arugula in a bowl. Add the dressing to lightly coat. You may have some extra dressing. This can be kept in the refrigerator covered for a few days..

Market News


Hello!
We hope you are enjoying this lovely change of season!
We have a BIG week of veggies for you this week – lots and lots of good stuff to choose from! Greens of all kinds – cooking greens, Asian greens, lettuces for salad! And some fun new items as well for roasting, sautéing or eating raw. There is so much bounty and diversity this time of year, we hardly even miss the tomatoes!
The basil was bit in last night’s frost so is done for the season. We have some other nice cool weather herbs to cook with. The rest of the crops are doing great, and will just grow sweeter as it turns colder.

All the vendors are back in the swing this week, so please enjoy the offerings of Twin Forks Farm, The Bloomy Rind, Dozen Bakery, and our eggs and meats from Wedge Oak and Bear Creek.

Thanksgiving is just around the corner and make sure you order a turkey!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

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 web address


I neglected to put the website link: http://freshharvest.locallygrown.net/market

Fresh Harvest for October 13th


Hello!

Tally is taking a much needed vacation this week. We will try to carry on. We do have a wide variety of veggies this week thanks to Rocky Glade Farm and The Hershbergers.

The Bread Man returneth, but The Bloomy Rind is taking this week off. We have a large selection of beef, pork and chicken from Wedge Oak Farm and Bear Creek Farm as well as Bongo Java coffee and TruBee Honey. Don’t forget the cookies and treats from Dozen Bakery. If you do, more for me!

It is time to order those turkeys!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

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