Fresh Harvest, LLC

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’re on board for Saturday, with a limited number of blueberries and some of those lucious fruits of summer-watermelon . We apologize for needing to cancel the blueberry order last week, and we hope the rain holds off enough to allow for a good harvest this week. Blueberries are a precious fruit, and are very sensitive to being harvested while wet. We are thankful that Hidden Springs takes such good care of their fruit quality. So, keep your fingers crossed!

We do have our selection of flowers and veggies available for easy-going Saturday pick up, as well as meats from Bear Creek Farm and breads from Twin Fork.

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

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To Contact Us

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

Recipes

Cherry Tomato and Lentil Stuffed Pitas
from The Sprouted Kitchen

Serves: 2

1 Cup Lentils
1 Lemon, zest and juice
1/3 Cup Goat Cheese
2 Large Shallots, peeled and sliced thin
3 Cups Cherry Tomatoes
2 Tbsp. Olive Oil
1/3 Cup Chives, Finely Chopped
1/3 Cup Basil, Chopped
1 tbsp. Dijon Mustard
1 tsp. Garlic Salt
Fresh Ground Pepper to taste
1. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil and garlic salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
2. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.
4. Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil and chives, roasted tomatoes and crispy shallots. Add salt to your preference.
Serve in pitas!

Market News

Hello!

It has been a quick transition from extremely dry to very wet. The crops sure have perked up after all the rain – they certainly love the moisture from the sky. As do the weeds, which seem to have quadrupled in size!

We have all the amazing fruits of summer this week – tomatoes, peppers, eggplant and squash, watermelons and blueberries! These are never as good when you buy them in the store as they are freshly picked by us during their peak growing season right now!

Earthwind Botanicals is back with us this week, offering those wonderful Bag O’ Soaps that are such a great deal. And Dozen Bakery has her beautiful blueberry gallettes made with organic blueberries.
We’ve also got that delicious cheese of the week offering from The Bloomy Rind.

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

*Grilled Cumin-Lime Zucchini Quesadilla *
From the blog naturallyella.com by Erin Alderson

Serves: 2
Ingredients
1/2 medium zucchini
1/2 tablespoon olive oil
2 teaspoon cumin
1/4 teaspoon chile flakes
1/2 lime juice and zest
1/2 tablespoon honey
2-3 ounces fresh mozzarella cheese
2-4 8? or 10? whole wheat tortillas
Instructions
Cut zucchini in to 1/4? slices and place in a large bowl. Whisk together 1/2 tablespoon olive oil, 1 teaspoon cumin, 1/4 teaspoon flakes, 1/2 lime zest/juice, and 1/2 tablespoon of honey. Pour over zucchini, cover, and let sit for at least 30 minutes.
When ready to cook, light grill to medium heat. Place slices on grill and let cook on each side until browned, 2-3 minutes. Remove from heat and carefully cut in to small strips. Layer strips on half of the tortilla and sprinkle mozzarella on top.
Return to grill and cook on each side until tortilla is crisp and cheese is melted. Serve with greek yogurt mixed with lime juice and cilantro.

Market News

Hello!

We are so thankful for this break in the weather! Although we haven’t gotten as much rain as in town, the cooler temps have been wonderful, and the plants seem much happier with some moisture from the sky! Can you believe it is time to start planning for Fall crops?!

We hope you take advantage of this Saturday delivery. The mornings are cool, parking is ample, and the pace is leisurely.

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

*TOMATO TOMATO PAELLA *
adapted from Mark Bittman
from Nancy Vienneau’s blog, Good Food Matters

1 T. Olive Oil
1 T. Butter
1/2 medium Onion, small dice
1 T. minced Garlic
2 t. Paprika
1 T. Tomato Paste
2 c. Water
1/4 c. Red Wine (opt.)
Salt and Black Pepper
1 1/4 c. Arborio Rice
Assorted Heirloom Tomatoes
(about 1 1/2 lbs.) Sliced into wedges

1 9"skillet that is Oven-Safe, like a cast-iron skillet, 2" deep

Preheat oven to 425 degrees.

Dissolve tomato paste in water. Heat skillet on medium, and add butter and olive oil. Saute onions until translucent, and add minced garlic. Stir in rice and paprika, stirring until the grains are coated. Add water solution and wine, stirring well. Season with a little salt and black pepper.

Bring to a simmer. Remove from heat and place tomato wedges in circles around the top. Cover the top well with the wedges. Place uncovered into the oven and bake for 15 minutes.

Tomatoes will brown and caramelize, their juices encasing the rice. Check for rice-doneness–the grain will be firm, but nicely puffed.

Serves 6.

Market News

Hello!

It has been a very hard few weeks due to the heat and drought. Luckily we have good irrigation with well water, so the crops are doing fine. But the farmers have been suffering! Thankfully, it looks like we will have a cooler week with a chance of some rain. It will take quite a good soak to end the severe drought.

Happily, we have lots of good summer produce for you this week. It is peak tomato season, and it is time to eat our fill! Also, the blueberries are really starting to come in now, and we have more to offer you this week. And, for a really big treat, *Dozen Bakery *is offering you, our lovely, prized customers, a Blueberry Gallette this week made with Hidden Springs Orchard organic blueberries! Yum! Claire’s Brown-Sugar Shortcakes also go great with blueberries!

Also, two new great cheeses from The Bloomy Rind Cheese Shop!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Savory Bread Pudding with Summer Squash and Feta
by Martha Rose Shulman for the NY Times

I love using leftover bread this way. This makes for a very hearty summer dinner – and goes great with a simple tomato salad on the side!

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)
2 garlic cloves
1 1/2 cups low-fat milk (1 percent or 2 percent)
1 1/2 pounds mixed green and yellow summer squash, grated – squeeze out excess moisture!
2 tablespoons extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 tablespoon chopped fresh dill or mint
1 tablespoon chopped fresh parsley
4 eggs
2 ounces feta, crumbled (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

1. Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.

2. While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.

4. Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.

5. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Market News

Hello!

This announces our Saturday deliveries starting for the summer season. We will have a small offering of organic blueberries from Hidden Springs Orchard in Cookeville, as well as plenty of tomatoes and other veggies, meats from Bear Creek Farms, and eggs from Willow Farm. Please remember the Market will close by noon on Friday.

Ordering on Saturdays is an easygoing way to get your veggies! The lines are small, the parking generous and close, and the shade under the trees is cool. We promise to be smiling as well!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

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 will be delivering on Tuesday this week because of the July 4th holiday. The Market will be turned off for ordering on Monday evening. We will also be delivering this Saturday, July 7th.

It is just horrible outside,and to celebrate we will be having some specials this week! The cabbage is two for one, so you will have plenty to make a nice big slaw for your picnic. Also, squash is one dollar off a pound this week, so is an amazing deal at $1.50 a lb. We have an abundance right now, and with this weather who knows how long the good harvest will last.

The blueberries are coming in! These organic blueberries are from Hidden Springs Orchard in Cookevile. We have been working with this family run orchard for years, and love their excellent fruit! Although we don’t have a lot this week, we will have more for Saturday and even more next week. We will try to meet the demand this week, but please be patient as this crop just is beginning.

There are lots of beautiful flowers this week, so please bring a bouquet to whereever your festivities will take you!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Dead Simple Slaw
Adapted from Gourmet, June 2008
This is great on sandwiches, and on tacos!

This slaw is both sweet and tart, surprisingly bold for the small number of ingredients.

2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar

Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Market News

Hello!

Next Wednesday is 4th of July. We will be delivering on Tuesday, July 3rd at Trinity from 4 – 6. (same place and time, different day!) The Market will open Sunday night per usual, and you will have until Monday night to place your order. We will deliver on Tuesday, July 3rd. You’ll be able to order all your goodies for July 4th picnics!

It is hot and dry on our end – no rain in weeks, and not much in sight. Typical of summers, as of late, but it can’t help but feel early for these conditions. Luckily we are irrigated, so the crops are doing well. Also, the night temperatures remain cool, so the plants are still flowering and producing.
And boy oh boy do we have some great produce for you! All the bounty of summer is here – tomatoes, cukes, summer squash of all kinds, cabbages and lettuces, potatoes – and more! No need to go to the store this week!
Also, flowers are back – thanks for your patience last week as Tally healed up from a bad back.

Earthwind Botanicals is having a sale on select bags of bulk soap, so now is a great time to save some money on soap for the summer.

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Roasted Fennel and Artichoke Hearts
from Martha Stewart – This is a really nice side dish

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley
Directions

Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.

Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

Market News

Hello!
Happy Father’s Day to all the dads and to those celebrating the good men in their life. We are back with a big week – lots of great veggies to choose from including the highly anticipated summer crops of tomatoes, summer squash, and eggplant!

There will be no flowers this week because Tally still has a bad back and needs to pull back some on all the harvesting. The flowers will definitely be back next week! Thanks for your understanding!

If you have not yet tried cheese from The Bloomy Rind, we highly recommend you do so! The goat cheese offered this week is superb – mild yet very flavorful, and wonderfully creamy. Also back this week is a selection from Sequatchie Cove Creamery, and small, family run operation just outside of Chatanooga. The choice of cheeses from The Bloomy Rind has been amazing and a real treat every week.

Earthwind Botanicals is back with us this week, with the perfect summer items of lip balms and salt scrubs, as well as her nice selection of soaps and bath fizzers!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Smashed Potato Salad with Escarole
By Mark Bittman from The Food Matters Cookbook

Makes: 4 servings

Time: About 45 minutes

The key to success here is to be generous with the olive oil, whose flavor takes mere potato and greens—whether escarole or any other strong-flavored green like radicchio, dandelion, endive, or chicory—from humble to sublime. This is perfect picnic food, with or without meat, cheese, or eggs (see the variations).

1 lb potatoes cut into quarters
Salt
1 pound escarole or other greens (see the headnote), thick stems chopped
1?4 to 1?2 cup olive oil
Grated zest and juice of 1 lemon
Black pepper

1. Put the potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain. Add the escarole to the water and cook until it wilts, a minute or 2. Rinse under cold water. Drain well, then chop.

2. Roughly crush the drained potatoes in a bowl with a fork or potato masher, leaving lots of lumps; add 1?4 cup oil and the lemon zest and juice. Mash in the escarole, adding more oil and sprinkling with salt and pepper as needed. Serve immediately (or cover and refrigerate for up to 12 hours; bring to room temperature before serving).

Market News

Hello!

Happy rainy Sunday! In the “old” days – meaning just a few years ago – we referred to the June cool spell as “Blackberry Winter” as it usually occurred when the brambles were flowering. Now the blackberries are already fruiting weeks ahead of schedule, and who knows what to call this break in the heat. The old sayings seem to be losing their relevance as the weather patterns change. But it is lovely and we’ll take a little relief!

We have some great new crops this week! It is exciting as the season progresses to watch the new veggies start pouring in. We have freshly dug potatoes, with an unbelievable texture you just can’t get from a store. Also a wonderful assortment of onions which are so wonderful grilled or roasted and then used as a side or in a salad, or of course raw. Green peppers, fennel, beets, cucumbers, carrots, lots of lettuces – enjoy these salad makers as you can as the cool season crops are on their way out!

Please remember that, although we try, it is hard to predict how much we will have of some items. If you would like an item that is listed as sold out, please leave a request for it in the Comments section. We will certainly try our best to accommodate you!

The flowers love this cooler weather, and this week we’ve got beautiful bouquets with a great variety. The first zinnias are in and will add a lot of color!

Coming up soon – tomatoes and blueberries!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Early Summer Panzanella
Adapted loosely from Ina Garten

3 tablespoons good olive oil
6 cups rustic, hearty bread cut into 1-inch cubes
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2 inch thick
Other veggies to use include – fennel, roasted summer squash, lightly steamed green beans, lightly steamed and chopped Swiss chard
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

2. For the vinaigrette, whisk together the ingredients.

3. In a large bowl, mix the tomatoes, cucumber and other veggies, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Market News

Hello!

It is hard to believe it is just now the beginning of June! The warm spring we have had has made it feel like it has already been summer for months! Traditionally, this is a lull time, as the cool spring crops fade and before the first hot season crops kick in. However, we seem to have a mix of everything these days. Hoophouse environments make early plantings and therefore early harvests feasible, so we’ve got summer crops earlier than what is expected. We should even start seeing tomatoes these next few weeks.
When a crop is just coming in, we try not to offer them for online ordering when we know we will not have a satisfactory amount to meet the demand. We will be bringing these smaller amounts to Trinity on Wednesdays from 4-6, for first come first serve.

The Bloomy Rind Cheese Shop is offering some lovely cheeses this week from the South East region. All of these cheeses offered are from small, artisanal farms producing cheese sustainably and humanely.

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events