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.



 
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Fresh Harvest for June 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!

Happy Summer! The heat has certainly kicked in and we are in full on summer mode! You will definitely notice the leafy greens transitioning out in the coming weeks, as we head into those fruits lucious summer fruits of tomatoes, squashes, and cucumbers . However, this week we continue to have a nice combination of late spring veggies with the summer ones. We’ll continue to have lots of cabbage for slaw, and soon those fresh dug potatoes will be in!
The Peach Truck will continue to be with us through the summer. Try some fresh peaches with some of Dozen Bakery’s shortcakes and ice cream for an easy summer dessert. If you want something even easier, you’ve got to try a Peach Gallette!

Also, if you are a customer who picks up Wednesday morning at Westhaven in Franklin, let us know if you would like for us to get you some peaches! We can get them for you on Wednesday.

Please support all our local providers – little Seed Farm soap, Tru Bee honey, Twin Forks Farm Breads, the Bloomy Rind cheese shop, Wedge Oak farm eggs and meat, and Bear Creek Farm meats.

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 June 18th


To Contact Us

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

Recipes

Roasted Savoy Cabbage with Parmesan
(serves 2)

1 head savoy cabbage
1 tablespoon olive oil
salt and freshly ground black pepper
2 tablespoons fresh grated Parmaggiano Reggiano cheese

Preheat oven to 475F.

Remove the core from the cabbage and cut into 3/4" cubes. Place on a cooking sheet and toss with the olive oil, salt and pepper. Transfer to a hot oven for 8 minutes, shake the pan to shift it all around and return to oven for another 5 minutes. Sprinkle with cheese and toss together. Return to oven for 2 more minutes.

Serve hot.

Market News


Hello!

It seems like the wet weather is behind us for now. It was pretty stressful having the fields so wet and being completely unable to do any work out there! The weeds sure enjoyed it, and now that it has finally dried up we’ve got lots of transplanting to catch up with, beds to turn over, and a whole bunch of weeding to do! The summer crops are starting to come in slowly but surely with this warm weather. Certainly summer is here!

There will be no flowers this week, but they will return next week! Let Tally know if you have any special requests!

A reminder that we will reuse any of the plastic bags, egg cartons, or other containers that we use for packing. Please don’t give us other bags that are not usable for us – it makes for a lot of work separating everything out. We do appreciate you bringing us back our Fresh harvest bags when you pick up your order!

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

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 June 8th


To Contact Us

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

Recipes


Savory Baked Pancake with Spring Greens
Serves 4-6

You can use just about any vegetables in the filling, so it’s a great budget recipe and for emptying the fridge. Simply just fry them up in a pan for a few minutes before adding them to the batter.  The almond flour and buckwheat flour might be a little costly if you are on a budget, but you can replace them with 1 cup whole wheat flour.

6 organic eggs
2 cups / 500 ml milk of your choice (we used organic oat milk)
½ cup / 60 g / 120 ml almond flour
½ cup / 65 g / 120 ml buckwheat flour
1/2 tsp sea salt
4 tbsp parmesan cheese, grated (optional)
2 tbsp (30 g) cold-pressed coconut oil or organic butter

Vegetable filling
1 onion
1 large bunch rainbow chard, s or other spring greens (save half of the bunch for the salad, see below)
8 sun-dried tomatoes, thinly sliced (if dried, soak in water for 15 minutes or until soft)
2 sprigs fresh thyme or 1 tsp dried thyme

Preheat the oven to 410°F. Place a 8×10-inch (20×25 cm) baking dish inside the oven. Thinly slice the onion and 1/2 of the bunch of rainbow chard, reserve a few whole top leaves for later. Heat oil in a skillet and stir-fry the onion, chard, thyme on medium to low heat for 5 minutes, stirring occasionally. Set aside. In a separate bowl, use a whisk to beat the eggs in a large bowl until frothy. Add milk, flour and sea salt. Keep whisking until smooth. Add the stir-fried chard, thinly sliced sundried tomatoes and parmesan cheese. Now place the piece of butter or coconut oil into the warm baking dish in the oven. Remove the dish as soon as the butter or coconut oil has melted and pour it into the batter and stir to combine. Pour the batter into the dish and arrange the reserved chard leaves on top, make sure that they are at least partially covered in batter. You could sprinkle a little grated parmesan on top, if you like. Place the dish back in the oven and bake for around 30 minutes or until nicely browned and set. Meanwhile prepare the salad. Place the sliced chard, strawberries and tomatoes in a bowl, drizzle with honey, oil and lemon juice, season with salt and pepper and toss to combine. Remove the dish from the oven, let cool slightly and serve.

Market News


Hello!

As we head into this bountiful summer growing season, we want to acknowledge that you have a lot of options when shopping for local produce. Farmer’s Markets are popping up all over the city, and we are grateful the Nashville is so supportive of its small farmers.

We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

Please remember that we guarantee all our products! If you are ever not satisfied, let us know and we will refund your money or replace the item. All of our vendors offer excellent customer service, and are happy to work with you to meet your needs. We understand that, as opposed to a farmer’s market, you are not able to choose the specific item that goes into your bag. We strive to give you high quality at all times, and guaranteeing our products is one way we can assure you of our commitment to this.

We are happy to have The Peach Truck joining us again this week, and every week through the summer. make sure you get some peaches when you pick up your order!

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

John and Tallahassee

Coming Events

Fresh Harest for June 1st


To Contact Us

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

Recipes


Radicchio Cabbage Slaw with Honey
from Martha Stewart Living
This is a fun way to try radicchio!
Ingredients

3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips

Directions

Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. Slaw can be refrigerated in an airtight container up to 1 day.

Market News


Hello!

Thanks to all of you for your patience and good humor last Wednesday with the different location and the rain. This Wednesday we should be “back to normal”, whatever that means! If it is raining, which is hard to tell right now what the forcast holds, we will be able to be up under the Church awning again.

This week we have a lovely selection. You may have noticed the first warm season crops coming in – summer squashes, cucumbers, and this week the first tomatoes! These are grown by Abe Hershberger, whom we have worked with for years. This Amish family grows using only organic methods. I asked Abe about his having such crops so early in the season, as he has no greenhouse. He heats his seed starting house with wood, and started the seeds in mid January. He kept them warm in there until they got quite large, and set them out in the field in mid March. He did use row covers to protect from frost, but it is still quite amazing they survived. One interesting tip for you gardeners out there – he said he planted his tomato plants horizontally into a trench, so that they would grow roots out of their stem. He feels that may be why they are such hardy plants.

This week we have a nice new batch of Sweet basil plants, ‘Genovese’, in case you need a few more for your garden. Also there are still some nice looking purple basil and cinnamon basil plants available.

Twin Forks Farm Bread is back with us this week after taking a week off. Please support all our wonderful other vendors – Little Seed Farm soaps, Dozen Bakery, Wedge Oak and Bear Creek Farms, The Bloomy Rind, and Tru Bee Honey. We are so honored to be surrounded by such a wonderful group of local food artisans!

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

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 May 24th - Parking Changes for Wednesday Pick up! Please Read!


To Contact Us

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

Recipes


Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese

preparation

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Market News


Hello!

This Wednesday there will be a Memorial Service being held at Trinity Church before and during pick up hours. Because of the need for parking for the service, we will move our spot to lower in the parking lot, closer to the road immediately on the left when you pull into the lot off of Sharondale. It is the spot that used to be the home of the Johnny Howell produce tent. We will set up there for this week only. Unfortunately, it also looks like weather could be very wet on Wednesday, so we may be distributing your bags out of the back of our vans. We apologize ahead of time for any chaos or confusion, and appreciate your flexibility and patience!

We are pleased and excited to have The Peach Truck with us every Wednesday now on through the summer! We invited them to set up next to us so that you would have easy access to their wonderful, Georgia grown peaches. While these peaches are not local and are not organic, the farm and Peach Truck are a family run business that uses low-spray and best practice agriculture techniques.

We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!

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 May 18th


To Contact Us

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

Recipes


Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese

preparation

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Market News


Hello!

The bounty of spring is upon us! Meaning we’ve got a lot of greens of all kinds for salads and cooking and everything in between!

We’ve also got strawberries! Please let us know if we run out before you get some – leave us a note in the comment section and we will do our best to fill your order!

Dozen Bakery is back this week after taking last week off. Try out those shortcakes with your strawberries!

Also of note, Tally of Turnbull Creek Farm will be a regular at the West End Farmer’s Market on Vine Street through the summer. This will be for selling flowers only. The Market hours are 9 – 12:30. Come on by and get some flowers for your special Saturday evening dinner, or just say hello!

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 May 11th


To Contact Us

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

Recipes

Strawberry Salad Dressing

1 quart basket strawberries, hulled, halved
mixed lettuces and greens
1/3 cup crumbled feta, blue cheese, or goat cheese
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

Market News


Hello!

Happy Mother’s Day to all! For some it’s a day of celebration, for others a day of remembering. Hopefully the day had some precious moments for you and your family.

The strawberries are in this week and we have a good amount. Despite previous concerns, John’s berries seem to be on a good productive track and we should have a nice crop for a few weeks to come! Please remember these strawberries are not only local, but are always organically grown and therefore a healthy treat for you and your loved ones.

It is the lettuce time of year! We have a great supply this week, and the recipe included is for a strawberry salad dressing, which is a wonderfully different way to use berries with the tender greens we are offering! Along with some good blue or goat cheese from The Bloomy Rind – oh boy are you good to go!

Also Dozen Bakery has her shortcakes available and they are the perfect accompaniment for the strawberries.

In the world of cool news, it was just announced that our very own Wedge Oak Farm will be hosting the Nashville stop of the Outstanding in the Field dinners in October. Their farm will be the venue along with Josh Harbinger from the restaurant Pinewood Social as chef. You can go to the Outstanding in the Field website, http://www.outstandinginthefield.com/event/wedge-oak-farm/ to get tickets!

If you have pre-paid for the Bouquet of the Week, please notice you have your own item to select on the Market page under flowers. You will not be charged when you do this – it will just help Tally to keep track. This is for pre-paid bouquets only. If you have not pre-paid but would like a bouquet, please select the large weekly bouquet for $14.00. Please let Tally know if you have any questions.

We are running low on bags! We have ordered more, but would appreciate any returned that you may have hiding in a closet or trunk!

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 May 4th


To Contact Us

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

Recipes


Real Ranch Dressing

By MARK BITTMAN
Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

Time: 5 minutes

1 cup mayonnaise

1 cup buttermilk

1/4 cup buttermilk powder

Salt and freshly ground black pepper

1/4 cup chopped fresh chives or parsley leaves (optional).

1. Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so.

2. Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.

Yield: 2 cups.Serves 2- 3.

Market News


Hello!
We hope you are enjoying this beautiful spring! Can you believe, after all that rain, that it is once again pretty dry in the field? It is heavy duty transplant time on the farms, getting all the summer crops in the ground and the final round of spring veggies. There is lots of good stuff to come in the weeks ahead!
This week we have a nice selection of a lot of green stuff – enjoy those salads!

There are some new herb start varieties available – purple and lime basil, as well as regular and cinnamon. Also a few other kinds left as well as some Matt’s Wild Cherry Tomato plants.

If you have pre-paid for the Bouquet of the Week, please notice you have your own item to select on the Market page under flowers. You will not be charged when you do this – it will just help Tally to keep track. This is for pre-paid bouquets only. If you have not pre-paid but would like a bouquet, please select the large weekly bouquet for $14.00. Please let Tally know if you have any questions.

We are running low on bags! We have ordered more, but would appreciate any returned that you may have hiding in a closet or trunk!

Lastly, Wedge Oak Farm has some duck available this week, as a whole or half, as well as a larger selection of chicken cuts. Get some while you can!

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 April 27th


To Contact Us

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

Recipes


Garlicky Greens Recipe
from 101 Cookbooks

I just love this simple recipe for cooking greens of all kinds!

If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes

To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2- 3.

Market News


Hello!
We are pleased to announce the spring crops are in, and this weeks vegetable offerings are looking great! We’ve got a great selection of greens of all kinds, and should have plenty for all.

It is also transplant sale time! If you are planning your garden or just wants some herbs and tomatoes for a pot on your deck, our transplants are organically grown with lots of TLC by John and Tally. We’ve got a nice variety of herb starts and tomato varieties. Please note: the purple and lime basil varieties aren’t quite ready yet, and should be available next week!

In other important news, John harvested about 5 whole strawberries over the weekend, so we do now they are coming and look great! It won’t be long now!

Please support our other vendors as well. Bear Creek Farms has some great hot dogs and Brats, just in time for grilling season. The Bloomy Rind always has an amazing selection, and Dozen Bakery has their Brown Sugar Shortcakes up! No need to wait for strawberries – they are good for so many things! ALso, Little Seed farm Soap, Twin Forks Farm Bread, Wedge Oak chicken and pork, and lots of farm fresh eggs!

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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NO FRESH HARVEST THIS WEEK of April 20th


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 hope you have had a lovely Holy Week and Easter weekend. The weather has certainly been just perfect, and this spring just couldn’t be any prettier.

There will be no deliveries this week. We are very low on produce at this time. However, things are looking great for the weeks ahead. We will have herb starts for your garden next week, and we are looking forward to the strawberries coming in!

We’ll be busy this week getting crops in the ground for the summer season. Won’t be long and we’ll be overloaded with veggies and flowers!

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