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 April 30th - Please read for strawberry 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!

Well, folks, it has been a rough start for the strawberries! The rain seems to have affected the crop more than we initially thought. We had some complaints this week about the berries being bad in the middle or turning brown quickly. Although the crew picking berries did a thorough job of culling the berries when picking – throwing at least half away – it was hard to spot the damage on the inside.
At this point, John does not want to offer any berries until he is positive they are of the best quality. The hope is that by keeping the fruits picked, the rot will work itself out and the plants will set some good quality fruit! We will be bringing strawberries on Wednesday if we feel they are of good enough quality!

Meanwhile! We’ve got lots of other great veggies for you as well as beautiful transplants for your garden or patio!

The Bloomy Rind is off this week but will return next week!

Thanks so much for your support and patience – and keep your fingers crossed!

Thank you so much for all your support!

See you 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!

Fresh Harvest for April 23rd


To Contact Us

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

Recipes

*Rhubarb-Strawberry Pudding Cake *

I first had this cake cooked for me by Nancy Vienneau, and it has been my go to ever since! The recipe can be found on her blog Good Food Matters at nancyvienneau.com
adapted from Gourmet, April 2007

¼ cup water
1 ½ teaspoons cornstarch
1/3 and ½ cups sugar
3 cups chopped fruit (I prefer 2 cups chopped rhubarb, 1 cup strawberries, –
any variation you choose)
1 cup all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
1 stick butter melted and slightly cooled
1 teaspoon vanilla

Preheat oven to 400 degrees and put oven rack in the middle position. Butter an 8×8 ceramic or glass baking pan. Stir together the water, cornstarch, and 1/3 cup sugar in a saucepan and heat. Stir in the rhubarb, if you are using it, but not the strawberries. Simmer, stirring occasionally, for about three minutes. Remove from heat and add the strawberries.

Whisk together the dry ingredients: flour, baking powder, salt, and the remaining ½ cup sugar. In a separate bowl, whisk together the wet ingredients: egg, milk, butter, vanilla.

Now add the dry ingredients to the wet, and stir in until well combined. Do not overbeat.

Coat the bottom of the baking pan with ½ of the fruit mixture. Spread the batter over that, then dollop the remaining fruit mixture on the top. Bake for 25-30 minutes. Test for doneness with a toothpic -if it comes out clean, it’s done!

Allow to cool on a rack for at least 5 minutes before serving. This can be served warm or served later at room temperature. Wrap and refrigerate leftovers, if there are any.

Makes 8-10 servings.

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Market News

Hello!

Rain got you down? Never fear – spring is here and this week we are filled up with all the goodness it has to offer!

John’s strawberries are in! So now is the time to stock up on these organic, local fruits! It looks to be a good strawberry season, and we are excited and pleased to bring you some of the best organically grown fruits around. Remember, strawberries are one of the “dirtiest” crops out there in terms of their retainment of dangerous pesticide residue. If you are concerned about such things, choose only organic strawberries! If they are local, they will be even better.

We also have out herb and tomato starts available this week! These plants are ready to be planted. They are grown with love using only organic, non GMO seed, and organic potting mix. They are disease free and we get tremendous feedback about the health and vigor of these babies as they grow in your garden!

You may have noticed our new shiny bags! Please remember to bring back your bag when you pick up your order. Also, we do appreciate you bringing us containers or plastic items that we pack your veggies and eggs in. Please do not bring us recyclables that we do not use.

Thank you so much for all your support!

See you 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!

Fresh Harvest- Order Your Veggies Now!


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 are back to
an every week schedule, folks ! And there is A LOT of great stuff still available on the Market Page! Beautiful spring lettuces, radishes, salad turnips, arugula and more!! Come on and place an order this week and support local organic produce.

This week we have fresh dug tuberose bulbs from Tally’s field! Get a bag and put them in a sunny spot either in a pot or in the ground, and you are guaranteed a beautiful and extremely wonderful smelling flower in your garden this year!

Next week we will have a full offering of organically grown herb plants for you – basil varieties, rosemary, oregano and thyme!

Thank you so much for all your support!

See you 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!

Fresh Harvest for April 16th - we're baaaaack!


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 are back on every week, folks! Spring crops are really coming in and we are really excited to be able to offer them to you on a weekly basis now and through the summer!
Thank you for all your support through the “slower” season – although it really didn’t feel like it this year! We farmers are grateful for a little bit of down time to rejuvenate and prepare for the season ahead!

We have lots of great stuff for you this week! Tis the season for lettuce! And although it still seems early, we expect strawberries really coming in next week!

This week we have fresh dug tuberose bulbs from Tally’s field! Get a bag and put them in a sunny spot either in a pot or in the ground, and you are guaranteed a beautiful and extremely wonderful smelling flower in your garden this year!

Next week we will have a full offering of organically grown herb plants for you – basil varieties, rosemary, oregano and thyme!

Thank you so much for all your support!

See you 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!

Fresh Harvest for April 9th


To Contact Us

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

Recipes

Greens and Fresh Mint Salad
from Food52.com

_This is addictively delicious and really easy! _

1 bunch (large) greens such as kale or collards, or a mix!, chopped very small, almost minced
1cup fresh mint, minced
1cup walnuts, chopped

Spicy Peanut Dressing

3tablespoons smooth natural peanut butter
3tablespoons warm water
3tablespoons rice wine vinegar
1tablespoon pomegranate molasses
1tablespoon soy sauce
1teaspoon fresh garlic, minced
2teaspoons fresh ginger, peeled and minced
1teaspoon sesame oil
1teaspoon dried red chili flakes

Toss the chopped greens, chopped mint and the walnuts together. If you haven’t made the dressing yet, do that next. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.
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Market News

Hello!
We are back this week and looking forward to sharing with you all the goodness that this beautiful spring has to offer!

Lots of good veggies this week as well as beautiful flowers to brighten your home and heart! It is Passover this week and Easter this weekend, so plan now for local food inspired meals! beat Creek Farm has their lamb on special this week!

It is almost strawberry time! The plants are looking great, and with this warm weather we should be seeing them very soon.

Thank you so much for all your support! 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!

Fresh Harvest - Brighten your Day with Flowers!


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!

Bring some sunshine into this rainy day with flowers! There are lots this week, so now is the time to treat yourself and all your favorite people with some beautiful spring blooms!

There are still some great veggies available on the Market – lots of greens left! Also, stock up now on eggs!

We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on April 12h.

Thank you so much for all your support!

See you 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!

Fresh Harvest for March 26th


To Contact Us

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

Recipes

Spinach Pesto

Why wait until basil? This pesto is really delicious and versatile!

Makes about 2 cups
1 1/2 ounces goat cheese
1 1/2 ounces whole-milk ricotta (or 3 ounces of either goat cheese or ricotta)
2 cloves garlic, peeled with root end trimmed off
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
10 to 12 ounces spinach, washed and spun dry
Salt and pepper to taste

Add the cheeses, garlic, olive oil, and lemon juice to the bowl of a food processor and mix until combined. Add the spinach and run the food processor until the mixture has formed a thick paste. If the spinach won’t fit all at once, add it in batches. Taste for seasonings, adding salt, pepper, and lemon juice as needed.

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Market News

Hello!

We’re back this week and we are so looking forward to seeing you! We’ve been doing lots of clean up and projects, spring planting, and even some weeding of those strawberries!

We have a nice selection of spring veggies – lots of greens and lettuces! The flowers are really bountiful this week so treat yourself and a friend or neighbor with a colorful and sweet smelling spring bouquet!

We will be continuing on an every other week schedule, probably until first of May or until the strawberries are in…Please stock up now on your meats and eggs! And don’t forget to support our other awesome vendors – The Bloomy Rind Cheese selection and Dozen Bakery fresh baked bread and cookies!

Thank you so much for all your support! We really look forward to seeing you on Wednesday!

See you 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!

Fresh Harvest Order Reminder!


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 have some new meat items and just- added specials on the Market!

Bear Creek farm has put up their Delmonico Steaks on special – a great deal on some amazing beef. Bear Creek is top quality and we are proud to offer only the best in town!

Also, Wedge Oak Farm has a new sausage – Turducken sausage links, a blend of their turkey, chicken, and duck!

There are still some great veggies available on the Market – lots of spinach left! Also, stock up now on eggs!

We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on March 29th.

Thank you so much for all your support!

See you 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!

Fresh Harvest for March 12th


To Contact Us

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

Recipes

*Baby Kale Salad with Roasted Chickpeas, Lemon and Parmesean *

For the Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Salad
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound baby kale
1/2 cup shaved Parmigiano-Regianno
Instructions

Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Market News

Hello!

The changing of the clocks has us all thinking spring! It is harder to come in at the end of these beautiful days as the light lingers longer.
This spring has been a whirlwind – crazy warm temperatures that have everything about 3 weeks ahead of schedule, and then a real freeze in the middle of the week. Hopefully the crops and all their tender new growth with get through!

We remain on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again. We’ve got lots of greens this week – spinach and baby kale especially. These make great salads as well as cooking greens – throw them in frittatas or in soups. They keep well too so buy a few bags! We also have great flowers this week that are just bursting with color and joy!

Thanks so much for all your continuing support. We really love and appreciate out customers, and are grateful to you for enabling us to do what we do! Our best advertisement is your word of mouth, so this spring as people are considering CSA’s, please let them know about Fresh Harvest! If you get us a new sign up, make sure they mention you and we will credit your account $10.00!!

See you 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!

Fresh Harvest Order Reminder!


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 are still some great veggies available on the Market. Carrots, lettuces, radishes, and spinach! Get your fresh veggies, eat healthy and keep those winter blues and sickness away! Also, stock up now on meats and eggs!

We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on March 15th.

Thank you so much for all your support!

See you 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!