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.



 
Subscribe to an RSS Feed

Fresh Harvest for October11th


To Contact Us

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

Recipes

KALE GRATIN
taken from Nancyvienneau.com Good Food Matters

This recipe originally calls for Lancinato Kale, but any kale or greens will substitute.

2-3 bunches kale or other greens
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh grated nutmeg
3 cups Half-and-Half
1/2 pound shredded sharp cheddar (can be a combination of yellow and white sharps)

Preheat oven to 350 convection or 375 conventional.

Remove the kale ribs and tear the leaves into pieces. Place into a large bowl. Sprinkle the leaves with salt, black pepper and nutmeg and toss. Heap the seasoned kale into a 9 inch by 13 inch baking dish. Pour the half-and-half over the kale, taking care that it doesn’t spill over the sides. Top with shredded cheddar, tucking some of the shreds underneath some leaves.

Place into the oven, middle rack, and bake for 45 minutes (convection) or an hour (conventional)

Let cool for 5 minutes and serve.

Makes 8 servings

Market News

Hello!

What beautiful weather we are having! Hope you all are able to get outside and enjoy it!

This week Tally will be on vacation. This means you all have to be extra nice to John at Wednesday pick up, as he will be gallantly holding down the fort. Also, there will be a few items not available this week, such as flower bouquets, The Bloomy Rind cheese offerings, and Little Seed Farm soaps. All will be back to normal next week!

There are so many lovely veggies this week! Lots of good greens, winter squashes and potatoes. Also, pie pumpkins! Did you hear there may be a shortage of canned pumpkin this holiday season due to crop failure in the midwest? Now is your chance to stock up for your winter baking/soup needs!

And speaking of the holidays, we are planning on offering Wedge Oak Farm pasture-raised turkeys again this year! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday , November 18th or Tuesday, November 24th.

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest for October 4th


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!

It has been a cool and rainy weekend, the perfect cozy transition to Fall weather! Now we can surely anticipate the leaves starting to change color and begin to drop as we head into October.

This week we have an amazing selection of food for you – so many good greens, winter squashes, sweet potatoes, and other delicious produce to keep you going as we head into the shortening days.

Rocky Glade Farm has up both ginger and Thai Ginger, or Galangal. Galangal is called “khaa” in Thailand and is not the same as ginger. However, the cooking process for this Thai food ingredient is the same as that for cooking ginger. Galangal has a distinct peppery flavor and is used in curry pastes, stir fried dishes and soups. Some grocery stores also stock dried galangal, but you should always use fresh galangal if available.

These dark, colder mornings make us really appreciate our coffee! We are so proud of the two coffees we carry. We love our locally roasted, organic coffee by Nashville’s pioneering coffee biz, Bongo Java. We also are carrying a locally roasted coffee that is put out by The Nashville Food Project.
“Brew Unto Others” is whole bean coffee, locally roasted by hand, certified organic and fair-trade certified. All proceeds from sales through Fresh Harvest go to The Nashville Food Project For more info and volunteer opportunities visit thenashvillefoodproject.org

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest Market Update!


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!

It is Monday evening and just letting you know of some new items on the Market Page! If you haven’t seen them yet, there are lots of great veggies left available. Lots of greens of all kinds, potatoes, winter squash, as well as head lettuce, frisee and minzuna for salads, and many varieties of radishes! There are those delicious and tender Japanese salad turnips, as well as the last bit of the summer’s cherry tomatoes.

Bear Creek farm has their specialty beef jerky up this week! This is all natural, preservative and gluten free jerky made from their humanely raised, pastured beef. The jerky is small batch made by a local chef, featuring their from scratch siracha and teriaky sauce! They also have added more lamb chops to their item list.

You have until Tuesday evening to place your order!

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest for September 27th


To Contact Us

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

Recipes

How to Roast A Pumpkin!

First, split the pumpkin in half and scrape out seeds and strings with a spoon. Reserve the seeds for toasting!

Method 1: Spray the two halves with baking spray oil, then put them upside down in a baking dish. Bake at 350ºF for about an hour, depending on the size of your pumpkin, until the flesh inside is very soft. This can take up to 90 minutes. Scrape the flesh out of the halves and run through a food processor until smooth.

Method 2: Cut the cleaned pumpkin into quarters and place them pumpkin side up, rind down, in a baking dish. Bake at 350ºF for 45-60 minutes. Scrape off the flesh and whiz through a food processor until smooth.

The first method gives a slightly softer texture, while the second gives a darker, more roasted flavor to the pumpkin, which I prefer, personally.

After the the pumpkin has been pureed, it will stay good in the fridge for up to three days. It can also be frozen for several months.

Market News

Hello!

The weather is letting us know that Fall is here! The shorter days and chilly mornings are a lovely change, although it does make it a bit harder to get all the work done in a day!
The produce is definitely Fall-like this week! Lots of great winter squashes, greens galore, and many other items. The bounty and diversity of vegetables available this time of year really can’t be beat!

There is some beautiful organic head lettuce up on the Market this week.

We are still featuring fresh ginger from Rocky Glade Farm, as well as pie pumpkins! These pumpkins are of good eating quality – they are not bland and stringy like the carving types. Now is the time to stock up and roast a bunch for your pumpkin pies for Thanksgiving! There are some roasting instructions in the recipe section.

The flowers are still going strong but only have a few weeks left! The orange marigolds are in – boy are they bright and festive! Make your day and get yourself a luscious bouquet of these fragrant and gorgeous fall flowers.

Please remember to return your bags! We are getting low this time of year.

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest - Wedge Oak Farm Special and Other New Items on the Market


To Contact Us

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

Recipes

Do – It – Yourself!
Crystallized Ginger

1 1/2 cups water
1 1/2 cups sugar, plus extra sugar for coating
1 cup peeled and sliced ginger

Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.

Add ginger, reduce heat, and simmer for 20 minutes.

With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn’t get sticky).

Let stand until dry, and then roll slices in additional sugar.

Store in an airtight container for up to three months.

Market News

Hello!

It’s Monday afternoon, and we just wanted to let you know about some special items on the Market!

Wedge Oak Farm has a reduced special price on their Pousson Chicken this week! These are small, spring chickens – a very tender, lovely item for your plate! if you appreciate chicken, you will love these!

Also, there is a new listing of ‘Juliet’ paste tomatoes. These are the last tomatoes of the season, so get them while you can! The ‘Juliet’ is a cross between a Roma and a paste tomato, and are lovely oven roasted. There are also some of the mixed cherry pints available.

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest for September 20th


To Contact Us

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

Recipes

Do – It – Yourself!
Crystallized Ginger

1 1/2 cups water
1 1/2 cups sugar, plus extra sugar for coating
1 cup peeled and sliced ginger

Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.

Add ginger, reduce heat, and simmer for 20 minutes.

With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn’t get sticky).

Let stand until dry, and then roll slices in additional sugar.

Store in an airtight container for up to three months.

Market News

Hello!

Can you believe it is near the end of September already! It so far is a typical warm and dry end of summer. All the freshly planted fall crops appreciate the cooler nights, but are in need of irrigation. And we could use a good rain to get that winter cover crop germinating!

Rocky Glade Farm has their FRESH dug ginger available this week! If you haven’t tried fresh ginger yet, you are in for a great treat! It has so many great uses, and freezes easily for future use!

We just wanted to give a shout out to our wonderful honey producer, Tru Bee Honey. This is a family run business based in Arrington, TN. Their honey is raw, meaning it is not pasteurized or treated in any way. It is pure honey, straight from the bees! Their honey changes with the seasons, as the bees freely forage from many species of flowering plant. Their honey is a wonderful locally produced natural sweetener that is also rumored to help with building up an immunity to allergies. We love their honey, and are thankful for the good work they do!

You can learn more about them at their website, trubeehoney.com.

The Bloomy Rind is back with us this week! And, you know it is approaching Fall as Dozen Bakery has up it’s wonderful Apple Galettes!

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest for September 13th


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!

It’s been a beautiful weekend! What a delightful change in the weather – hope you all got out to enjoy it! Looks to be a lovely week ahead as well as we head into the middle of September. All the newly planted cool weather crops are loving the mild temps and are coming along great!

There is a new flush of fall flowers in – marigolds, zinnias, and more all in a colorful autumn palette. Now is the time to treat yourself and others, before the season changes again and the flowers are gone until spring.

The Bloomy Rind is taking a break this week to recover after a very successful Southern Artisan Cheese Fest over the weekend. They’ll be up and running again next week!

And, finally, a reminder to bring us your Fresh Harvest bags! We are starting to run low, and would appreciate you return any you may be stashing away somewhere.

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest - It's Tuesday and You Still Have Time to Order! 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!

It’s “back to work”! this morning! There is still time to place an order for some great veggies on the Market page! We’ve got the first crop of beautiful Fall broccoli, as well as lots of other delicious greens. There is also peppers, potatoes, all sorts of winter squashes, and more!!

The flowers are out of this world this week – a bouquet for every budget – so don’t forget those either!

Bear Creek Farm has a special up on Bone -in Pork Chops -Thin Cut

This coming weekend is The Bloomy Rind’s Southern Artisan Cheese Fest!!
Come on out to celebrate the incredible cheese, artisan foods, and craft beers of the southeast!

Go to the website: southerncheesefest.com, for more info and advanced tickets!

The Festival is Saturday, Sept 12th. Both a General Admission ticket ($55) and a VIP ticket ($80). Details and ticket sales are on the website: southerncheesefest.com

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest for Labor Day Weekend!


To Contact Us

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

Recipes

Roasted Broccoli Salad with Tahini Dressing
from naturallyella.com
This recipe calls for pearl couscous, but it is also good with roasted sweet potatoes as a base in the salad, or any other grain

2 to 3 servings

Broccoli
1 head broccoli
¼ red onion
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper

Salad
3 to 4 handfuls lettuce
1 cup cooked pearl couscous
¼ cup almond slivers
1 ounce feta

Dressing
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons honey
Salt and Pepper, to taste

Preheat oven to 400?. Cut broccoli into bite-sized florets and chop the onion into thin strips. Toss both with olive oil, salt, and pepper. Spread onto a sheet tray and roast for 20 to 30 minutes, until broccoli is tender and lightly charring.
Once the broccoli is cooked, tossed together with the lettuce, couscous, almond slivers, and feta.
In a small jar, add the ingredients for the dressing. Shake well and pour 1 to 2 tablespoons over the salad. Toss and serve.

Market News

Hello!

We wish everyone a safe, restful, and fun filled Labor Day Weekend! This last hurrah of summer is always so bittersweet, as we enjoy these last hot days and look forward to the coming cool weather.

This coming weekend is The Bloomy Rind’s Southern Artisan Cheese Fest!!
Come on out to celebrate the incredible cheese, artisan foods, and craft beers of the southeast!

There are more than 40 cheesemakers, food artisans, and craft brewers from six states, so you can meet them as well as taste their wares. A full list of participating producers is available on the website: southerncheesefest.com.

You will be able to sample any (or all – if you’re up to the task!) of 150+ different delectable handcrafted goodies, including a wide assortment of goat, cow, and sheep milk cheese; lots of cured meats; and tasty accompaniments like preserves, bread, crackers, pickles and more.

The Festival is Saturday, Sept 12th. Both a General Admission ticket ($55) and a VIP ticket ($80). Details and ticket sales are on the website: southerncheesefest.com

We have a great week of veggies for you! There is so much selection this time of year, with the overlap of summer and fall flavors.There is so much variety offered and we hope you are taking the opportunity to try something new!

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh harvest - Delicious Watermelons and Labor Day Meat 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!

There are some new items on the Market page we thought you might want to know about!

Sugar Camp Farm has a fresh picked crop of watermelons just added to the Market. These are ONLY good during these warm days of summer, and you must enjoy them now!!

Bear Creek Farm has added a Labor Day Special . Two items, Spare Ribs and Hamburger patties are at a reduced price for your family’s grilling needs!

Also, Dozen Bakery has their Variety Pack of cookies up – great for a party!

There are still lots of great veggies, cheese, and other items up for you! You have until Tuesday evening to place your order!

We appreciate your support, and will see 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!

<!— Type your footer text above here