The Weblog

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Fresh harvest No Delivery for Week of January 26th


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

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


To Contact Us

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

Recipes


Sweet Potato and Sausage Soup
Bon Appetit, October 2007

Makes 8 servings

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

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

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

Market News


Hello!

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

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

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

We are happy this week to announce a new vendor in the Market – Little Seed Farm from Lebanon, TN offers raw goat’s milk soap! You can read about their farm, family, and soap making on the “Our Growers” page of the website.
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

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

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Fresh Harvest Closed This Week Due to Freeze!


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

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

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

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

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

John and Tally

Fresh Harvest - Holiday Offerings and Last Delivery before Christmas!


To Contact Us

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

Recipes


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

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

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

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

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

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

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

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

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

Yield: Serves 6

Market News


Hello!

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

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

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

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

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

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

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

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

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

John and Tallahassee

Coming Events

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

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Fresh Harvest for December 8th


To Contact Us

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

Recipes

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

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

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

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

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

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

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


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

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

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

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

Market News


Hello!

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

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

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

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

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

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

John and Tallahassee

Coming Events

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

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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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