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.
Fresh Harvest for November 9th - Lots of Good Stuff!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Dumpling Squash with Sage and Cream
from Martha Stewart.com
This is a nice alternative to baked winter squashes that are sweetened
6 dumpling squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh sage
1 cup homemade or store-bought low-sodium veggie or chicken stock, or water
4 garlic cloves, halved
1/4 cup heavy cream
DIRECTIONS
Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
Market News
Hello!
We have a ton of great stuff for your selection this week! There is a large variety of delicious veggies – lots of lettuces, winter quashes, greens and cabbages, beets and carrots, and more! Looks like we are heading into a cold spell, so please remember to take advantage of all this fresh goodness we have to offer! We always plan to have offerings for you through the winter, but it is hard to know how cold winter will get and how the vegetables will be affected. So enjoy good food now, while we have it!
We have a new item from Tru Bee Honey – their latest offering brings together two Tennessee traditions steeped in heritage: beekeeping and whiskey making. They let their raw honey “age” in a charred oak barrel that’s been soaked in whiskey by a legendary southern distillery. Use this rich, smokey honey in hot teas and toddies, drizzled on homemade biscuits or as a secret ingredient in a glaze or backyard grilling sauce. The recycled glass bottle contains 7.5 oz of 100 percent pure, raw honey; it does not contain alcohol.
Thanksgiving is almost here! Remember we will be delivering on Tuesday, November 25th that week. If you order a turkey from Wedge Oak Farm, they will be available for pick up starting on Wednesday, November 19th.
We have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Pies will be delivered on Tuesday November 25th.
And, last but NOT least, The Bloomy Rind is happy to announce the return of the “Cheese Plate in a Bag”. These will be available for Thanksgiving pre-order as well. Each size includes assorted wedges of 3, 4, or 5 cheeses along with some preserves and Marcona almonds. All you will need is a cheese board and a knife. It also makes a fabulous hostess gift for the food lover.
3 cheeses (serves 6-9) $29
4 cheeses (10-15) $42
5 cheeses (14-18) $55
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 -Cheese Selection Available and Good Veggies Left!
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!
The market is still open, and there are lots of good things to order!
The Bloomy Rind put up a selection of cheeses, so even if you already placed an order, you can go ahead and place another one for cheese.
We’ve still got lots of good greens of all kinds, spinach and lettuce!
You have until Tuesday evening to place your order.
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 November 2nd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Orzo Pasta with Butternut Squash, Spinach & Blue Cheese
Serves 4 to 6
2 1/2 cups cubed butternut squash (1/4-inch cubes)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup regular or whole wheat orzo
2 cups shredded spinach
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup blue cheese crumbles
Preheat oven to 425?F. Toss butternut squash with the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)
Place the spinach in a large bowl and set aside. In a small skillet, heat olive oil until just warm. Stir in garlic, remove from heat and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2" of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the blue cheese and garlic olive oil. Toss until well combined and serve warm.
Market News
Hello!
This week we have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Claire has said she will bring samples by next week, November 12th for your tasting. Pies will be delivered on Tuesday November 25th, which will be the day we are changing our delivery to that week of Thanksgiving.
Remember we also have turkeys available for Thanksgiving pre-order from Wedge Oak farm, and The Bloomy Rind will also be offering cheese trays.
This week our Country Faire Toffee is back! This toffee was a big hit last year. A bag makes a great hostess gift! It is homemade locally, one batch at a time. Ingredients: butter, sugar, milk chocolate, almonds (no preservatives).
We will be up under the awning at the church from now through the winter. This will be rain or shine. With the time change, it gets dark so early, and there are lights up there that make the late pick ups more pleasant!
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 October 26th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Roast Chicken with Daikon
Saveur Magazine, April 13th 2010
3 tbsp. butter
2 lbs. daikon, peeled and cut into 4" sticks
Salt and freshly ground black pepper
1 4-lb. chicken
1. Preheat oven to 375°. Melt butter in a small saucepan over low heat. Toss daikon with 2 tbsp. of the melted butter, season with salt and pepper, and scatter in a single layer in a roasting pan.
2. Rinse chicken, pat dry, then season inside and out with salt and pepper. Place chicken on top of daikon, brush with remaining 1 tbsp. butter, and roast for 1–1 1?2 hours, occasionally stirring daikon to coat well with pan juices. Allow chicken to rest for 10 minutes before carving.
Market News
Hello!
Hope you all got to enjoy some of this beautiful Indian summer we are having. Last year at this time we had already had a hard freeze, where the night temperature dropped below 30 degrees. It looks to be awhile before we hit that mark! It’s lovely work weather these days and great to have the extra time to get chores done before the cold weather sets in.
Flowers are back this week – colorful Fall sweetheart bouquets, rich with the seasons last marigolds, zinnias, calendula, cosmos and gomphrena. It’s been a great season of flowers, and if you’d like to treat yourself once more this is your opportunity!
We’ve got lots of nice veggies for you this week. We’ll continue to have a nice variety of cold hardy greens, lettuces, roots, and storage veggies right into winter. Last winter was very cold and we did take a few weeks off in the middle, but who knows what this winter may hold. Our intent is to grow and sell to you year round, providing you access to the freshest and highest quality vegetables, meats, eggs and other goods around.
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 - Still Time to Order Goodies!
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 Monday evening, and there’s lots of good vegetables left on the Market page for you to order! Greens of all kinds, lettuce, potato varieties and winter squash! Eating in the Fall is so delicious!
If you haven’t done so yet, please head on over and get you some good stuff! You have until Tuesday evening to place your order!
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 October 19th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Meatballs Over Greens
from thekitchn.com
A nice change from pasta!
Serves 4
1 pound ground meat
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional
Combine the meat, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.
Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.
Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.
Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn’t large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they’ve been browned. Then combine them back in the pan before simmering with the tomato sauce.)
Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.
While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)
To serve, put greens on the plate and top with meatballs and sauce.
Recipe Notes
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.
Market News
Hello!
It’s a beautiful Fall week ahead, and we have a great selection of veggies for you. There are a few summer crops, like the peppers, still hanging on until frost. Wonder when that will be? So far this year we are later than last year.
The Bloomy Rind is back this week with a new cheese selection, and don’t forget Little Seed Farm and their fantastic selection of soaps!
Thanksgiving time is not far, and please include Fresh Harvest in your plans! We’ll be delivering that week on the Tuesday before Thanksgiving. We’ll have lots of good veggies as well as pre-order pies available from Dozen Bakery and cheese trays from The Bloomy Rind!
Wedge Oak Farm has put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
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 October 11th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Roasted Acorn Squash with Honey Butter
from alexandracooks.com
3 acorn squash
extra-virgin olive oil, for rubbing the squash
6 tablespoons unsalted butter, melted (see notes re halving this part of the recipe)
1/4 cup plus 2 tablespoons maple syrup
1 teaspoon ground coriander (optional, omitted because of the little people in the house)
3/4 teaspoon salt (see notes re salt)
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Using a heavy chef’s knife, carefully cut each squash lengthwise in half. Using a spoon, scoop out the seeds and the stringy interior and discard. Rub the squash halves with olive oil and place them cut side down on the prepared baking sheet.
Place the squash in the oven and bake until nearly tender (test with paring knife), about 25 minutes, rotating the baking sheet halfway through baking.
Meanwhile, in a small bowl, stir together the butter, maple syrup, coriander (if using), and salt.
Remove the squash from the oven, turn them cut side up and pour the maple butter evenly into the cavities — I added about a tablespoon to each cavity, which I thought was plenty, and which left me with plenty of sauce to use again on the subsequent evening. Return the squash to the oven and bake until it is totally tender, the maple butter is absorbed and everything is slightly caramelized, about 20 minutes longer. Serve hot. Sprinkle additional sea salt on top if necessary.
Market News
Hello!
It’s been a rainy weekend for us, and hope you all enjoyed the slower pace as much as we did!
The cooler weather and rain is really helping the Fall crops look great, and we have a wonderful selection for you this week. Lettuces, greens, sweet potatoes and winter squashes of all kinds, as well as a smattering of tomatoes and a special treat from Rocky Glade Farm – fresh ginger! Grown right here in Middle Tennessee in their hoophouse! Fresh ginger is a real treat, and if you haven’t had it so fresh we recommend giving it a try!
Thanksgiving time is not far, and please include Fresh Harvest in your plans! We’ll be delivering that week on the Tuesday before Thanksgiving. We’ll have lots of good veggies as well as pre-order pies available from Dozen Bakery and cheese trays from The Bloomy Rind!
Wedge Oak Farm has put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
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 October 6th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Green Bean and Sweet Potato Salad
from Eating Well, The NYTimes
INGREDIENTS
1pound green beans, both ends removed, cut into pieces about 2-inches long
1cup pineapple juice
½teaspoon ground cumin
2bay leaves
¼cup maple syrup
2tablespoons soy sauce
2tablespoons olive oil
1pound sweet potatoes, peeled and cut into 1-inch cubes
1zest from 1 washed lemon, to yield about 2 teaspoons
3cups baby arugula or watercress
1teaspoon sesame seeds, toasted
1. Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
2. Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
3. Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
4. Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
5. Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
Market News
Hello!
It has been a lovely transition to cooler temperatures and some rain, and we welcome the slower days October brings. There are a few more big pushes to make – the strawberry and garlic plantings, but in general October means longer evenings and slower paced days, which are welcome after our summer season!
We missed the frost this week, so there are still lots of lovely Fall flowers to enjoy and Broom Corn for decorating!
We have back with us this week The Bloomy Rind cheeses and Wedge Oak Farm meats.
Please take a minute and vote to support Little Seed Farm! West Elm selected Little Seed as one of 21 finalists nationwide to compete for a $25,000 grant!
The contest is open to public voting from now until October 14th. It’s a tight race and they are up against many larger brands, but so far they’re hanging in there at third place in the voting. You can read more here: https://www.westelmlocalgrant.com/
Wedge Oak Farm has put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
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 - Still Plenty of Items to Order!
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 is still time to place an order this week. There is a great selection of veggies – lettuces, greens of all kinds, tomatoes still! and other wonderful items. This time of year is as bountiful as any other, and has even more variety than the summer months do, so please take advantage of all there is to offer!
The Fall flowers are so beautiful and colorful right now – enjoy them while you can! In a few weeks we will have a frost, and the fresh, local flowers will be gone until spring! The marigolds are booming, as well as the colorful zinnias! Also festive broom corn for your autumn decorating!
Dozen Bakery has up their special Fall treat of cranberry pumpkin bread. Not too sweet and so delicious!
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 September 28th
Fresh Harvest for September 28th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison
Serves 4
2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar
Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.
Market News
Hello!
We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/
Also, they have put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!
Lots of great veggies and flowers, as well!
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!