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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

*Southern Style Kale *
You can substitue any greens for this!
from Eating Well
October/November 2006
_

Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand up to kale’s bold flavor.
serves 4

Ingredients
2 teaspoons extra-virgin olive oil
2 teaspoons minced garlic
2 ounces country ham, pancetta or prosciutto, diced (about 1/2 cup)
15 cups stemmed, torn and rinsed kale, (1-2 bunches)
2 cups water
1/4 teaspoon crushed red pepper
Preparation

Heat oil in a large high-sided skillet over medium-high heat. Add garlic, stir, and immediately add ham (or pancetta or prosciutto). Add kale by the handful, stirring to make room for more leaves. When all the kale has been added, add water and crushed red pepper; stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes. Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10 to 15 minutes more. Serve warm.

Market News


Hello!

Hope you all have had a cozy, rainy day. We needed some rain on our farms after some dry weeks. Now the cover crops can germinate and get the fields ready for winter!
Lots of greens this week, and green beans. Both delicious with some sweet potatoes or winter squash.
It is the last week of flowers for the season. If you have any prepaid bouquets left, feel free to order a couple and share with your friends!

It is time to order those turkeys!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s 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, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 September 29th


To Contact Us

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

Recipes


Imam Bayildi
By MARTHA ROSE SHULMAN
The iconic Turkish eggplant dish . Make sure to simmer this over very low heat as it cooks for a long time.

2 medium or 4 small eggplants, cut in half lengthwise
1 large or 2 medium onions, sliced very thin
6 garlic cloves, finely chopped
1 1/2 pounds (3 large or 6 medium) tomatoes, peeled and chopped
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh basil (optional)
Salt
1/4 cup olive oil
1/4 cup water
2 1/2 teaspoons sugar
2 tablespoons lemon juice (optional)

1. Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.

2. Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.

3. Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.

Yield: Serves 4

Market News


Hello!

October is upon us! This summer season just flew by! The generally cooler temps and nice rainfall kept the season from dragging on, and now here we are with chilly mornings and shorter days. The Fall crops are here – lots of good greens, winter squashes and sweet potatoes! It always amazes how the changing of seasons brings on a whole different appetite. Heartier fare is definitely called for, and lots of greens and oranges to keep us healthy through the winter months. We will continue to have lots of new produce coming in int he next few months – lettuces, carrots, beets, cabbages, spinach, and more are all still on their way. We do grow and sell year round, so right now we are filling up the hoophouses with crops to produce for us all winter!

The flowers are just beautiful in their Fall colors, but won’t be around much longer! Enjoy something beautiful in your home or share with a friend.

It is time to order those turkeys!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s 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, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 September 22nd, Fall Equinox


To Contact Us

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

Recipes


Fresh Green Bean Salad with Feta and Almonds
Adapted from The Enchanted Broccoli Forest

You can use any of our beans for this!
This is a delicious salad that you can make a lot of and have for lunch all week.

1 1/2 pounds whole fresh green beans, cleaned and trimmed
2 cloves garlic, minced or pressed
1/4 cup olive oil
1 teaspoon dried tarragon
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1/2 cup fresh parsley, minced
2 tablespoons red wine vinegar
1 cup bell peppers, julienned
1/2 cup almonds, toasted and chopped
1/4 cup feta cheese, crumbled

Begin by blanching the green beans. First, fill a large bowl with cold ice water. Set aside. Heat a large pot of water to boiling. Add green beans, and keep them in the water until it starts boiling again. Remove beans from the water with a strainer [or tongs] and immediately plunge them into the ice water. Let them sit a few minutes, then move them to a large, dry bowl and add the bell peppers and parsley. Toss to mix.
For the dressing, mix together garlic, olive oil, tarragon, dill, salt, pepper, and mustard. Pour dressing over the beans, and toss to cover. Add feta and nuts, and toss everything again. Serve room temperature, or chilled.

Market News


Hello!

Happy Fall Equinox! From now on the days get shorter, the nights cooler, and crop production slows down! Us farmers are finally able to see the light at the end of the tunnel, meaning life gets a little less intense for a few months. We do grow and sell year round, so now we are doing are winter crop planning and planting. We’ll have kale, chard, carrots, lettuces, turnips and other cold hardy crops nestled in our hoop houses all winter for you to enjoy!
Again this week we have lots of green beans! They freeze well for using in the winter, so we encourage you to buy some extra!
The flowers are also doing great right now, but won’t be around much longer. Enjoy something beautiful in your home or share with a friend.

We have a winner for the the Bloomy Rind cheese shop’s Southern Artisan Cheese Fest . Kathleen of the Bloomy Rind generously offered two free tickets to a lucky Fresh Harvest customer. Even if you didn’t win, you can still enjoy the Fest on Saturday, September 28th. You can read about it at the website, southerncheesefest.com. This is the south’s premier cheese event, featuring artisanal cheese producers from all over the region!

Twin Fork Farm is back with us this week. Hurray!

Finally, please note that Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s 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, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 September 15th


To Contact Us

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

Recipes


Delicata Squash, Arugula, and Apple Salad
This is a delicious salad, perfect for Fall!
Serves 4

2 delicata squash, scrubbed clean, seeds removed, sliced into rings or chunks (no need to peel!)
1crisp apple, cored and chopped
4-6 ounces arugula, washed
1/4 cup crumbled goat cheese
1 small clove of garlic, pressed or finely minced
1 tablespoon sherry vinegar
3 tablespoons olive oil
1/4 teaspoon Dijon mustard

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the delicata squash and cook until browned on all sides, about 15 minutes. The squash should be crisp on the outside and tender inside. Make the vinaigrette: mix the garlic, mustard, and vinegar. Whisk in 2 tablespoons of olive oil. Season with salt and pepper. Place the cooked squash on a plate. Drizzle with 2 teaspoons of vinaigrette. Toss the goat cheese, arugula, and apples with the vinaigrette and place on top of the squash. Add freshly ground black pepper if desired.

Market News


Hello!

Lots of news and good stuff this week!

First of all, we have a bounty of produce for you this week! The Fall crops are coming in and there is so much yummy diversity in the food offerings! We may be done with tomatoes, but we are making up for it this week in beans! There is a great variety and they are so delicious and tender when just picked!

The Bloomy Rind cheese shop is once again putting on The Southern Artisan Cheese Fest this year, on September 27th and 28th. You can read about it at the website, southerncheesefest.com. This is the south’s premier cheese event, featuring artisanal cheese producers from all over the region!
Kathleen is generously offering a free pair of tickets to a lucky Fresh Harvest customer! Place an order, and when you pick it up on Wednesday we will put your name in a hat for a drawing. We will let you know via email if you won, and we will have a free pair of tickets for you on Wednesday, September 25th to the cheese fest!

Twin Forks Farm bread and granola are off this week. David is taking a week off but will return next week.

Finally, please note that Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s 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, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 September 8th


To Contact Us

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

Recipes


Herbed Summer Squash and Potato Torte
from The Smitten Kitchen
This is a great make ahead, slighty hearty-but -still-summery dinner dish

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter a 10" cast iron skillet or two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

YIELD 4 servings

Market News


Hello!

Well, it finally feels like a typical Tennessee day in late summer – hot and dry, with the hopeful tiny chance of a passing thunderstorm. It are these days that make the freshly planted cool loving Fall crops look miserable and wilty in the ground. But despite the heat, the feel of the changing season is definitely all around, with browning leaves, slanting afternoon light, and the cooler nights.
We’ve already got the winter squashes in, and now the first greens are up as well. Now is that transitional time to enjoy the last of the summer crops as the more hearty Fall produce comes in.

There are some lovely, fresh new flowers this week! The first yellow marigolds are in, along with newly planted zinnias and amazing cockscomb celosia. Be prepared for a really vibrant and colorful bouquet! There are only about 6 more weeks of flowers before the first frost, so enjoy them now!

Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s 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, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 September 1st


To Contact Us

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

Recipes

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Escabeche Salad
By Mark Bittman

Ingredients
1 cup extra-virgin olive oil
6 tablespoons good vinegar, or to taste
Salt and ground black pepper
2 teaspoons Dijon mustard
1/4 cup minced onion, shallot or scallion
1/2 teaspoon minced garlic
2 cups leftover chicken, beef, fish or the like (even tofu)
2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
6 cups salad greens, washed, dried and packed in a container

Preparation
1.Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
2.Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days. When you’re ready to serve, put a portion of the escabeche over greens.
YIELD 4 servings

Market News


Hello!

Welcome September! We’ve got a nice selection of produce for you this week – a nice mix of summer heat loving crops and the first salad greens. A few weeks ago when we were having those 50 degree nights it was a perfect time to seed some lettuce mix. A rarity for a Tennessee summer! It is actually a difficult feat when eating seasonally in the South to get to have a salad of both tomatoes and tender fresh lettuce at the same time!

The tomatoes are waning, although we do have a later planting that we hope will ripen soon. We hope those of you who wished to do so got your tomatoes put up for winter! If you haven’t done so yet, it is a great time to make batches of pesto to freeze for winter as well.

We hope you all have a safe and enjoyable Labor Day holiday tomorrow. As farmers, we appreciate this national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.

The New York Times has an article this week by Mark Bittman called “Bring Your Lunch to Work”, which is where this week’s simple salad recipe came from. Check it out!

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 August 25th


To Contact Us

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

Recipes

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Summer Squash and Tomato Tart
This is an easy make ahead dinner, especially with the store bought puff pastry
From Food and Wine

2 tablespoons extra-virgin olive oil
1 pound small yellow squash, sliced 1/4 inch thick
1 large onion, halved and thinly sliced
Salt and freshly ground white pepper
2 tablespoons prepared pesto
5 ounces fresh goat cheese, softened
All-purpose flour, for dusting
14 ounces puff pastry, chilled
1 tomato, very thinly sliced
1 large egg beaten with 2 tablespoons water
10 small pitted green olives, coarsely

Preheat the oven to 425° and line a baking sheet with parchment paper. In a large skillet, heat the olive oil. Add the squash and onion and season with salt and white pepper. Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let stand, covered, for 5 minutes. Transfer the vegetables to a strainer and press lightly.
Meanwhile, in a small bowl, blend the pesto with the goat cheese. On a lightly floured surface, roll out the puff pastry to a 13-inch square; trim the square to 12 inches. Prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.
Spread the goat cheese all over the pastry, leaving a 1-inch border all around. Top with the squash mixture. Arrange the tomato slices on the tart and sprinkle with salt and white pepper. Fold up the sides, pressing the corners together. Trim any excess pastry at the corners. Brush the pastry with the egg wash and bake in the lower third of the oven for about 45 minutes, until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into squares and serve right away.

Market News


Hello!

The last week of August! What a busy and bountiful summer it has been! Really, the temperature was so mostly pleasant, it never felt as endless as it has in the past. We seem to be entering a dry stretch here, one of the first ones in a while! Thanks to you all for making the season such a success for us and for all of Fresh Harvest. We think it was our best one yet!

We continue to be in a transition time this weeks in terms of our harvest. The summer crops are waning and the Fall crops have yet to kick in. Enjoy the tomatoes, peppers, squash and eggplant as they are certainly limited to the next month. We do have some fun items this week – decorative birdhouse gourds which look lovely in an entryway and some rosemary plants to freshen up any herb boxes that look tired.

Dozen Bakery is back with us this week! Sorry about any confusion last week!

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 August 18th


To Contact Us

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

Recipes

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*Chimichurri Potato & Tomato Salad *
This salad is excellent served warm or cold. To keep the potatoes from soaking up all that chimichurri if you’re serving it warm, drizzle about 1 teaspoon onto the pan-roasted potatoes, toss, then add the chimichurri sauce. The sauce can be stored in the fridge in an airtight glass container for about two weeks.
Ingredients
For the salad
2lbs potatoes
1 T olive oil
Salt & pepper
1 c cherry tomatoes, halved
Chimichurri (recipe to follow)

For the Chimichurri
1 c fresh Italian parsley (packed)
1/2 c fresh cilantro (packed)
2 large garlic cloves
1/2 c olive oil
1/3 c vinegar (red wine is preferable, but cider vinegar also works well)
1/2 t crushed red chile flakes
1/2 t salt
1/4 t ground cumin
Directions
1. Prepare the chimichurri sauce. Finely chop the cilantro, parsley and garlic cloves and set aside in a bowl. Add the crushed chile flakes, salt, cumin, and toss. Add the vinegar and olive oil and mix well. Cover and set aside.
2. Bring a large kettle of salted water to a boil. After washing the potatoes, cut them into 1 1/2? chunks. Cook for about 6-8 minutes, or until just fork-tender, then drain completely.
3. In a large skillet, heat the olive oil over medium high heat. Add the potatoes and spread into an even layer so that they cook evenly. Cook until golden brown on one side, toss gently with a spatula or spoon, then brown the other side. Remove from heat and set aside to cool completely.
4. To assemble your salad, combine the potatoes and about 1/4 cup of chimichurri sauce and fold together gently. Add the halved cherry tomatoes and toss again. Garnish with extra chimichurri and herbs, serve as an entree or side, and enjoy!

Market News


Hello!

It is hard to believe it is the middle of August – officially the “dog days” of summer. But these days have been so nice and cool, it feels like we have skipped August and have headed right into September. It is a lovely temperature for working, although the rains are still holding up progress on the Fall plantings. We are in a bit of a lull this week, as we transition in between crops and seasons. We have lots of the summer basics – tomatoes, eggplant, peppers, and potatoes. So think ratatouille, with a side of mashed potatoes. Yum!

In the coming weeks, we will have new plantings coming in of heirloom and cherry tomatoes, more summer squash and cucumbers, beans, and lettuces.

It is also the end of the season for the Peach Truck. It has been so great having them with us!

Dozen Bakery is taking a week off – the baker is on her honeymoon! They’ll be back next week with all their goodies.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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 August 11th


To Contact Us

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

Recipes

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Watermelon Gazpacho
A sweet-and-savory chilled soup!
from Eating Well

Ingredients

8 cups finely diced seeded watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
Preparation

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Market News


Hello!

The rain is consistently relentless – strange for a Tennessee August. The field is wet wet wet! and there seems to be no chance of it drying out soon. There are lots of Fall crops to get in the ground, so this is troubling. The squash and cucmbers aren’t happy either, and seem to be melting back into the soggy earth. We have another young planting of these coming along, but for now will be low on some things! It certainly makes for an interesting month to come!

What we also have an abundance of is watermelon! This is the luscious fruit of summer, only good when it is season. No freezing, canning, or drying with this fruit! You are required to eat it just picked, preferably outside on a hot summer day! Tally has a bumper crop of heirloom Ali Baba melons, repudiated to be the most tasty. They get quite large, so now is the week to splurge on a big one to share with friends, bring to a party, or eat as a family for dessert. They also make great juice!

Potatoes are in abundance this week. Freshly dug potatoes are truly a treat in flavor and texture .

Speaking of fruit, this will be the last week for The Peach Truck! They have had a great season, and we are so pleased they joined us at delivery. We have really enjoyed working with this family, and have especially enjoyed their peaches! If you haven’t done your canning or freezing for winter, stock up this week!

There is a break from flowers this week. The rains are affecting the quality of the blooms. If you have a special request, please let Tally know via email or in the comments section of your order, and she will still be able to fill it for you.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

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 August 4th


To Contact Us

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

Recipes

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Market News


Hello!

The summer fruits and veggies keep rolling in, and we have another great selection for you this week.

There are a few special items of note -

Wedge Oak has a new round of bacon, sausages, and other smoked ham products.

The Bloomy Rind is back with a full on selection of artisan cheese.

Tally will have a booth at The Tomato Art Fest in East Nashville on Saturday the 10th, with tomatoes and big red celosia flowers. Please come by and say hello.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

The Peach Truck is back with us this week!

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

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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