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 for February 26th!


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 is good to be back this week! We have an amazing selection of vegetables for you this week! It is truly a bounty of a harvest for February, and we hope you all are as excited to see our yummy selection as we are! We’ve got lots of good greens – kale, mustards, spinach , lettuces, as well as carrots and beets and other yummy treats.

We also have flowers this week – organically grown in Tally’s hoophouse.

There is so much good stuff – remember to stock up! We are still on an every other week schedule, so now is the time to get your meats, eggs, and veggies for the next couple of weeks.

We are so grateful to be able to feature two of Nashville’s premier food purveyors – The Bloomy Rind Artisan Cheese Selection and Dozen Bakery fine baked goods. These are small independent local businesses that work hard and provide amazing high quality products. We are glad they are a part of our Fresh Harvest community.

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 February 12th


To Contact Us

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

Recipes

Beans and Greens Soup

A classic soup – flexible and satisfying.

1/4 cup extra-virgin olive oil
1red onion or leek, sliced into thin half-moons
1clove garlic, peeled and smashed
5cups rich chicken stock or vegetable stock
2tablespoons good wine vinegar (sherry or Champagne is great)
1cup cooked beans, chickpeas, or lentils
2cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
1dried chile, optional
Salt and pepper
2tablespoons really good extra-virgin olive oil
Grilled bread, for serving

In a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown. When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked legumes. Bring back to a simmer and add greens and chile, if using. Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them. Taste and adjust salt. Serve by itself or over grilled bread.

Market News

Hello!

As I write this, there is a lovely spring like day happening outside! The sun is out and the temp is warm, with a slight chill in the breeze. Last February at this time it was certainly a different story. Although it is a wonderful day to enjoy, it does make us wonder if we will get any winter at all. Our weather gets more and more variable every year, which makes it hard to rely on past experience to base crop planning on. It certainly feels now like it will be an exceptionally early spring.

This weather does make the crops grow well in hoophouse! We have a great selection of greens for you this week as well as carrots sweetened by cool temps and storage crops like sweet potatoes, garlic and winter squash.

We are on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again.

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 January 29th


To Contact Us

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

Recipes

Better, Brighter Creamed Spinach
Food52

Serves 2

2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
1 lb of fresh spinach
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced Heat 2 tablespoons of olive oil in a heavy pan. Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes. Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove. Add 1/2 tablespoon tomato paste and cook for 1 minute. Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted. While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve..

Market News

Hello!

We are back! Our every-other-week winter schedule enables us to get our winter chores done, but it sure feels like a long time between visits! These weeks have been enjoyably mild, with none of the weather drama we have had past winters. We’ll see what February and March have in store for us!

We have a nice selection of winter veggies for you. Good fresh greens and lots of spinach to help you get through. Spinach is so versatile – great raw for salads, cooked, or even thrown in smoothies. It also keeps well, as do all the greens as they are so fresh, that you can order more for the weeks ahead!

And carrots! Boy oh boy, do we have lots of our delicious winter carrots for you! So much sweeter and fresher than anything you get in the store!

That being said, here is your reminder to stock up for next week! Plan now for next week and get your eggs, frozen meats, and veggies to get you through!

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 Reminder! Flowers Added!


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!

Just a reminder to get your order in before Tuesday evening! There is some new spinach added, as well as still some good greens available. Spinach is a great cold weather crop that just tastes sweeter in the winter, and is so versatile!

Also up on the market are the first flowers of the season! These are grown in a hoophouse and are just starting to come in, so a limited amount is available. These sweet flowers are delicate looking, but have a great vase life!

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 January 15th


To Contact Us

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

Recipes

Coconut Chicken and Sweet Potato Stew

Serves 8
1/3 cup peeled and thinly sliced fresh ginger (3 ounces)
4 cloves garlic, peeled
2 jalapeño peppers, chopped (seeds removed to reduce heat)
1/4 cup freshly squeezed orange or lime juice
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 tablespoons water
3 tablespoons peanut oil, divided
1 large onion, coarsely chopped
1 (15-ounce) can diced tomatoes and their juices
1/2 cup roasted peanuts
1/2 cup unsweetened coconut milk
1/4 cup shredded unsweetened coconut, plus more for garnish
2 cups low-sodium chicken broth or stock
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground ground black pepper, plus more to taste
1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Serve with: orange or lime wedges, chopped peanuts, chopped cilantro, and cooked rice (optional)

Pulse the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor fitted with the blade attachment until it forms a paste; set aside in the food processor.

Heat 2 tablespoons of the oil in a large saucepan over high heat until shimmering. Add the onions and a pinch of salt and stir to combine. Reduce the heat to medium and cook, stirring often, until softened, about 8 minutes.

Stir in the ginger paste (reserve the food processor; no need to wash) and cook, stirring, until the paste begins to brown, about 3 minutes.

Stir in the tomatoes, peanuts, coconut milk, and coconut and cook, stirring often, until the mixture thickens slightly, about 5 minutes. Transfer back into the food processor and purée until smooth. Return the mixture to the saucepan. (Alternatively, purée it directly in the saucepan with an immersion blender.)

Add the broth and measured salt and pepper. Bring to a simmer and cook for 15 minutes. Stir in the sweet potatoes and cook until tender, about 20 minutes. Keep warm over low heat.

Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt and pepper. Working in batches to avoid crowding the skillet, brown and cook until the chicken is cooked through and the juices run clear when pierced with a knife, about 8 minutes. Add the chicken to the stew and stir to combine. Taste and season with salt and pepper as needed.

Serve garnished with shredded coconut, orange or lime wedges, peanuts, and cilantro. This can also be served over rice.

Market News

Hello!

We look forward to seeing you this week! We’ve got lots of great items available, with a nice selection of our winter grown vegetables to get you through these gray days! We have a special this week on carrots from Bountiful Blessings Farm. Their 20lbs of bulk carrots are at a reduced price per pound and are a great deal if you are using carrots for juice.

There are a few new items for you this week!
Tru Bee Honey makes their own lip balm, using their own beeswax and honey. These feel great on winter lips!

If you enjoyed the sauerkraut we offered this year that was made using Turnbull Creek Farm organic cabbage, we have a new item for you! This week we have a limited run of Radish Sauerkraut.

We are on an every-other -week schedule, so please stock up on items, frozen meats, eggs, and hardy storage vegetables.

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! Stock up Now for Next Week Off!


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 January 18th.

Also, the Bloomy Rind is off this week. Our apologies to those who ordered cheese from the Market page this week – it was supposed to be removed but there was a slight miscommunication! We have removed those items from your order. The Bloomy Rind will be back with us in a couple of weeks!

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 January 1st, 2017 - Schedule News! Please Read!


To Contact Us

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

Recipes

Carrot and Sweet Potato Soup

A wonderfully hearty, creamy and healthy soup using our abundance of sweet winter carrots and sweet potatoes

4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken or vegetable broth
1-3/4 teaspoons salt
2 tablespoons honey
Freshly ground black pepper
Instructions

In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
.

Market News

Hello!

Happy New Year! We wish you all a very healthy and joyful 2017. May you find much love, compassion and support in your family and community, and may you share it with those around you!

It is our pleasure and our privilege to grow food for you, and provide for you a wonderfully curated selection of the best local produce, meats, and products available. We look forward to a great 2017!

We are switching to an every-other-week delivery schedule. We will be delivering this week, and our next delivery will be on Wednesday, January 18th. Please stock up on items for the two weeks. Load up on our frozen meats and eggs. We’ve got a great selection of root crops and winter squashes that will also keep for a few weeks. Our greens and lettuces are so freshly picked, that their shelf life is quite long, so order more of those as well!

By switching to an every other week schedule, we are giving our slow growing winter crops more time in between harvests to catch up. We want to be able to offer you the best selection with the largest quantities available, and this is the best way to do this!

In other news, The Bloomy Rind is in the process of moving their location and reorganizing their business. They will now be a strictly wholesale operation, working with stores and restaurants all over town and beyond to offer their curated selection of artisan cheeses. We are lucky here at Fresh Harvest to be able to continue to work with Kathleen and her extensive cheese expertise. She is will continue to bring us the finest selection of small batch cheese that there is anywhere! There will be no cheese this week, as the business is right in the middle of reorganizing. But, they will be back on the week of the 18th!

We also have a new product! Tru -bee Honey has their lip balms up! Made with their beeswax, they smell good and feel great.

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 January 1st, 2017 - News about Winter Schedule!


To Contact Us

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

Recipes

Carrot and Sweet Potato Soup

A wonderfully hearty, creamy and healthy soup using our abundance of sweet winter carrots and sweet potatoes

4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken or vegetable broth
1-3/4 teaspoons salt
2 tablespoons honey
Freshly ground black pepper
Instructions

In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
.

Market News

Hello!

Happy New Year! We wish you all a very healthy and joyful 2017. May you find much love, compassion and support in your family and community, and may you share it with those around you!

It is our pleasure and our privilege to grow food for you, and provide for you a wonderfully curated selection of the best local produce, meats, and products available. We look forward to a great 2017!

We are switching to an every-other-week delivery schedule. We will be delivering this week, and our next delivery will be on Wednesday, January 18th. Please stock up on items for the two weeks. Load up on our frozen meats and eggs. We’ve got a great selection of root crops and winter squashes that will also keep for a few weeks. Our greens and lettuces are so freshly picked, that their shelf life is quite long, so order more of those as well!

By switching to an every other week schedule, we are giving our slow growing winter crops more time in between harvests to catch up. We want to be able to offer you the best selection with the largest quantities available, and this is the best way to do this!

In other news, The Bloomy Rind is in the process of moving their location and reorganizing their business. They will now be a strictly wholesale operation, working with stores and restaurants all over town and beyond to offer their curated selection of artisan cheeses. We are lucky here at Fresh Harvest to be able to continue to work with Kathleen and her extensive cheese expertise. She is will continue to bring us the finest selection of small batch cheese that there is anywhere! There will be no cheese this week, as the business is right in the middle of reorganizing. But, they will be back on the week of the 18th!

We also have a new product! Tru -bee Honey has their lip balms up! Made with their beeswax, they smell good and feel great.

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 Reminder! Last Chance Before the New Year!


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!

Happy Monday, Friends!

Now is the time to stock up for the Holidays! Take advantage of all the wonderful items we have available to get you through the next few weeks. There are still good veggies available – carrots and lettuces, good Asian greens for stir fries, lots of sweet potatoes and varieties of winter squashes….

There is also an amazing selection of cheeses this week, meats on Special, and good treats for giving from Dozen Bakery.

You have until Tuesday night to place your order. And if we don’t get to see you on Wednesday, please have a happy holiday season!

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 December 18th - Last Delivery Until the New Year!


To Contact Us

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

Recipes

Ginger Noodle Soup with Asian Greens
from Naturallyella.com

This is a great soup for winter colds, and is delicious with tatsoi or our Chinese cabbage
1 tablespoon olive oil
1/2 bunch scallions
2 cloves garlic, minced
2 tablespoons minced fresh ginger
2 cups vegetable broth
2 cups water
1 head tatsoi or chinese cabbage
4 ounces ramen noodles (see note)
Salt, if desired
Sesame Seeds, for topping
Red Pepper Flakes, for topping
INSTRUCTIONS
In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
While broth is simmering, cut the end off the head of greens. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles and greens are tender, 4 to 6 minutes. Taste and add salt as needed.
Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes

Market News

Hello!

Winter has sure arrived with fury! We’ve had much wind, sleet and brutally cold temperatures. Our crops have been snuggled in tight in our hoohouses and so far have survived. Tonight’s temperature is the lowest yet so we are keeping our fingers crossed!

This is the last week of deliveries until the New Year! We will NOT be delivering on Wednesday, December 28th. We plan on returning January 4th, but that week will be weather dependent. We will let you know, of course!! For now, please stock up on frozen items, dry goods, veggies and eggs for the coming weeks!

We have lots of items for your holiday needs! Your special meals can include lots of local meats and produce. We also have some nice ideas for gift giving!

We have Gift Certificates available! Get a friend started with Fresh Harvest, or support someone you know is already using our service. The Bloomy Rind has an amazing selection of cheese up, so consider giving the gift of cheese! Or put together your own cheese plate for entertaining. Other stocking stuffer gift ideas we have are honey, Bongo Java organic coffee, and Dozen Bakery cookies!

We are so grateful to all of our customers for the support through the seasons. Thank you for all the love you have shared with us this year. We are really looking forward to 2017!! We wish all of you a very Happy Holiday season. May it be rich with family and warm with laughter and good food! May Peace and Good Will to All prevail in 2017.

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!