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 SPRING EQUINOX UPDATE!




Market News

Hello!

We are celebrating the first day of Spring today by sending you a short letter just updating you on our delivery schedule!

Sorry to be so quiet on our end, but this extra wet spring weather has had us on our toes. Vegetables have been a bit low as we transition form one season to another. For those two reasons, we will be taking the rest of March off.

We hope to be back at deliveries with a regular schedule in April.

We know it is disappointing to have to visit the vegetable aisle of a grocery store, but please know we will be back soon!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thanks you and we will see you soon!
John and Tally

Recipes

Fresh harvest for March 4th - NO DELIVERY THIS WEEK




Market News

Hello!

Happy Spring! It has sure been nice getting some time with the sun after the extr-ordinary amount of rain! The fields are still quite saturated and getting the early crops in the ground will be a bit delayed this spring for sure!

We are taking this week, March 4th, off of deliveries. Turns out there is quite a bit of catch up to do and vehicles to repair, and we are hoping some time off now will allow us to enter into the coming spring (and strawberry!) season with all our ducks in a row!

We apologize for any disappointment and inconvenience! We will miss seeing your smiling faces, and so appreciate all your patience and support!

Thanks you and we will see you soon!
John and Tally

Recipes

Fresh Harvest Order Reminder!




Market News

Hello!

Don’t forget to order! Last order for two weeks!

There is still lots of good stuff on the market page,including more spinach, so head on over!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

Fresh Harvest for February 18th




Market News

Hello!

We are so excited to see you this week and get you your fresh vegetables and other great local food items!

This time of year we know you understand variety is at it’s lowest. BUT we have a great quantity of these selected items, so you can really order away and stock up on so much green goodness!

Our vegetables are picked to order and super fresh, so of course they last a long while in the fridge. You should find you can order enough to get you almost through the two weeks until the next pick up.

There is a great selection of meats avaialable from Bear Creek and Wedge Oak Farm, as well as eggs and our favorite cheese source, The Bloomy Rind. Dozen Bakery bread freezes quite well if you want an extra loaf.

Our next delivery date after this Wednesday will be Wednesday, February 21st

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

*Acorn Squash and Spinach Salad *

2 medium acorn squashes
5 tablespoons olive oil, divided
1/2 teaspoon Chipotle Chile Pepper
2 handfuls baby spinach
1/4 cup crumbled blue cheese
1/4 cup chopped pecans
2 tablespoons balsamic vinegar
1 teaspoon honey
salt and black pepper to taste

Preheat oven to 425 degrees F.
Cut the unpeeled squash in half from top to bottom. Turn the squash on its flat side and cut 1/2-inch slices and place them on a baking sheet. Using a spoon, remove any of the seeds from the cut squash.
Drizzle the sections with 2 tablespoons of olive oil and dust with the Chipotle Chile Pepper. Season with salt and pepper and transfer to the oven and roast the squash for 15 minutes. After 15 minutes, check to see if the squash of tender, if not, roast for another 5-10 minutes until tender and then remove.
In a large salad bowl, toss together the spinach, blue cheese, pecans and roasted squash.
Whisk together the remaining olive oil, balsamic vinegar and honey. Season the dressing with salt and pepper and then drizzle over the salad. Toss to combine and serve immediately..

Fresh Harvest for February 4th




Market News

Hello!

Any body else starting to hope for an early spring? It’s the time of year when the pickings feel slim, and we look forward to all the abundant crops of warmer weather!

The vegetable offerings are slim this week. We go into winter hoping for a long sustained harvest but it doesn’t always work out that way! We hope some new crops will be coming in in a few weeks if the weather cooperates.

Stock up on your essentials of meat, eggs, baked goods and cheese! There’s some great specials from Bear Creek Farm-
*Special buy 4 lbs ground beef get one on the house.
4 week dry aged filet of sirloin
35 day dry aged filet of sirloin. *

If you haven’t tried any yet, we have a limited supply still available of our specially fermented Malt Vinegar – made from local beer and great on roasted potatoes, sprinkled over hearty greens, or in a marinade for meats!

The cold weather slows down plant growth quite a bit, however, so for that reason* we are switching to an EVERY OTHER WEEK schedule! * So that means stock up as you can on meat, eggs, and our storage vegetables! Even the greens are so fresh and well taken care of they have a very long fridge life. So make sure you order enough for 2 weeks!

Our next delivery date after this Wednesday will be Wednesday, February 21st

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes


Easy Lemon-Ginger Spinach

Serves 4
2 tablespoons olive oil
1 heaping tablespoon grated peeled fresh ginger
1 1/2 pounds baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Add the spinach in 2 to 3 batches, along with the salt and pepper in the first batch. Use tongs to toss the leaves after each addition. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.
.

Fresh Harvest Reminder - New Items Added!




Market News

Hello!

Some new items are on the Market!

For you Bone Broth lovers – Bear Creek Farm Bag O’ Bones and Wedge Oak Farm Chicken Fee

Malt Vinegar – Fermented, small batch vinegar home made by Younky’s Larder. The taste is malty, lemony, and slightly sweet. Of course great on fish and chips, but also roasted potatoes or in meat marinades.

Pea Shoots – delicate tendrils give a taste of spring to salads and as a garnish!

Please do remember to stock up! Next delivery will be February 7th!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

Fresh Harvest for January 21st




Market News

Hello!

It will be good to see you this week!

It’s been a cold one, and our vegetable offerings are pretty basic this week. The current warm spell is lovely for the crops, and hopefully they will have some time to grow and bounce back in the weeks ahead. In the meantime, please support the veggies us farmers do have available to you! There is plenty of fresh, delicious goodness for keeping you well fed!
There is a great selection from our meat producers – lots of new items and remember if there is an item you’d like but don’t see, please let us know and we may be able to track it down for you!

We’ve got a special treat this week of a small, artisan batch of malt vinegar. This is made by the same master fermenter who brought us sauerkraut last season. You can read it’s full description on the market page. Give some a try!

*We are on an EVERY OTHER WEEK schedule! * So that means stock up as you can on meat, eggs, and our storage vegetables! Even the greens are so fresh and well taken care of they have a very long fridge life. So make sure you order enough for 2 weeks!

Our next delivery date after this Wednesday will be Wednesday, Feburary 7th

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

Fresh Harvest for A New Year!




Market News

Hello!

Welcome Back! We hope this New Year 2018 is off to a great start for you and yours! Thanks for starting off the year right by supporting small farms, organic agriculture, and small businesses!

We have survived some record cold temperatures. Farmers report the hoophouse crops managed to squeak through, a bit beat up but otherwise alive! It is amazing how resilient plants are.

The cold weather slows down plant growth quite a bit, however, so for that reason* we are switching to an EVERY OTHER WEEK schedule! * So that means stock up as you can on meat, eggs, and our storage vegetables! Even the greens are so fresh and well taken care of they have a very long fridge life. So make sure you order enough for 2 weeks!

Our next delivery date after this Wednesday will be Wednesday, January 24th

Thanks so much to all of you for your sock donations! They were delivered to The Nashville Rescue Mission, just in time for our deepcold spell. Over 150 pairs of socks in all! I am sure you can imagine how grateful many people were for the added warmth.

We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!

You may have noticed this new weblog format – hopefully it makes it easier to read on your phones! Let us know!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes

Butternut Squash and Kale Torte

A “torte” sounds fancy, but really this is just a layered casserole of yumminess!

1 tbsp. olive oil
½ small butternut squash (about 1 lb)
1 medium red onion
1 small bunch kale
Kosher salt and pepper
1 medium Yukon gold potato (about 6 oz)
6 oz. thinly sliced provolone cheese (from the deli counter)
1 plum tomato
¼ c. grated Parmesan (1 oz)

Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

Fresh Harvest - Last Call for 2017!!


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!

This will be the LAST DELIVERY before Christmas and New Years! It’s been a wonderful year, dear customers!

Happy 2018!!

May it be filled with Joy and Peace, for you, your family, and the world!

Next delivery will be on January 10th, 2018!!

Plan now for the holiday festivities!! We’ve got lots of great veggies, meats, eggs, and stocking stuffers still available!

You have until tonight to place your order. We look forward to seeing you on Wednesday afternoon!

Thank you for your support!

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!

Fresh Harvest Holiday News!


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!

This will be the LAST DELIVERY before Christmas and New Years!
Next delivery will be on January 10th, 2018!!

Plan now for the holiday festivities!!

Cheese Plates! The Bloomy Rind has an amazing selection of festive cheeses and cured meats, plus a chutney selection great as stocking stuffers!

Speaking of Stocking Stuffers! (And did we mention Hostess Gifts!?) Fresh Harvest Gift Certificates are Back! Buy one for friends and family, and get them started on the path of good, local, and convenient, food!

Meat for all those holiday dinners! We’ve got Goose, Duck, Katahdin Lamb, large roasting chickens, and a Christmas Special on dry aged beef tenderloin from Bear Creek Farm – something for everyone and every occasion! And don’t forget about breakfasts and brunch, with all the sausages and bacon!

More Stocking Stuffers! We’ve got Pepper Jelly from Wedge Oak Farm, local honey and honey lip balm from Tru-Bee Honey, organic coffee from Nashville’s original coffee roaster Bongo Java, anything from The Bloomy Rind, and don’t forget about those FRESH HARVEST GIFT CERTIFICATES!!

Our SOCK DRIVE was a huge success! THANK YOU, dear customers, for your support and generous hearts! We still have one more delivery to go, so if you would still like to contribute some new or gently used socks for The Nashville Rescue Mission, you can bring them by on Wednesday!

Thanks again for all your support, and we will see you on Wednesday!

John and Tallahassee


Coming Events

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