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!
This morning the snow was flying, and now the sun is coming out – what a strange winter we are having! We are putting the row covers on to protect from frost, only to be taking them off to keep plants from cooking by mid day. The greenhouses are filling up with the wonderful fresh green of seedlings – tomatoes, peppers, onions, beets, and basils. And the ranunculus flowers are coming, and hopefully soon will be flush enough to offer you all. What a beautiful dose of sunshine they are!

We have some big news this week so please keep reading!

As a special offering to you, we will be doing a Bouquet of the Week Clubthis summer. This is an opportunity to get a reduced price on the large mixed flower bouquets. Starting in May, you get 12 weeks of bouquets for $10.00 a week, $2.00 less than the regularly offered price. To join the club, you can make a payment of $120.00 anytime between now and May 1st. This will guarantee you 12 weekly deliveries of our organic flowers, delivered to you on Wednesdays at Trinity. However, these weeks will be consecutive, and you will be obligated to pick up your flowers every week. If you can’t make it one week, surely a friend would be more than happy to take your flowers home for that week!
As always, we guarantee our quality and service.
If you have any questions or special requests, please email Tally or talk to us at Trinity on Wednesday.
There will be an item on the Market Page which will enable you to sign up for the Bouquet of the Week Club.

This week we are offering mushrooms from Whispering Creek Mushroom Farm in Gallatin. They are a new farm specializing in production of the Oyster Mushroom varieties. Already the mushrooms are the craze of restaurants in town. These fresh mushrooms are beautiful to behold and taste amazing. We are excited to be one of the few places in town where you can get them! Whispering Creek is continuing to build up their production, so, if you, the dear customers, are pleased, we will continue to offer them as the season progresses. You can check out the Whispering Creek Mushroom Facebook page to see some great pictures of their mushrooms and work.

We have really enjoyed having Bear Creek Farms as one of our “Growers”. Folks have really enjoyed their meat products (and happy customers means a happy John and Tally). Also, they are great to work with – friendly, flexible, and organized! This week, we are pleased to expand their product offerings to include some of their pasture raised, heritage breed pork products. Says Lee Ann of Bear Creek, "We raise Berkshire and Yorkshire cross hogs. The Berkshire is often called the “Kobe” of pork known for its marbling and beautiful pink meat. Our Yorkshire sows, Prissy and Sister, are wonderful mothers and birth on the dirt on our farm. The pigs are raised outside and roam our 400 acres (occasionally our neighbors farms as well) eating acorns, roots, grass and other yummy forage. They have small homes on the farm to keep warm or stay cool and plenty of fresh, clean water. Our hogs are raised free of hormones and antibiotics. They are raised with plenty of love and care everyday. We are honored to offer our neighbors and on line market friends this delicious pork.
This week we have whole pork shank, msg free breakfast sausage, bone- in pork chops, ribs, loin roast, ground pork, Boston Butt, tenderloin."

We will also continue to offer McDonald Farms bacon, pasture raised chicken, and eggs.

Thanks for reading until the end (hopefully that wasn’t too bad!)

We truly appreciate your support, and 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

PEANUT SAUCE
Use this sauce on any lightly steamed Asian green – it turns dinner into something fabulous!

1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave nectar or honey
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

Market News

Hello!
Everyone has been asking us about the weather! I wish we farmers knew more about what the future holds than other folk, but (mostly) we don’t! Here is a link to some good weather blogs that give straight foward information on weather patterns – wunderground.com. It has been tempting to get those spring crops in, but according to this looks like we should still wait out February.
The ranunculus flowers in Tally’s greenhouse are growing wonderfully, and should be producing flowers by the end of the month. The weeds in John’s strawberry patch are also growing wonderfully, and the plants have been flowering as well! Way ahead of schedule! We hope the warm spell won’t hinder fruit production.
We have a lot of greens for you this week,of all kinds. Fill up your menu with salads,add some hardy greens in a soup, and definitely do a quick sauté of some Asian greens!
Back with us this week is Earthwind Botanicals is back with us and has a full selection of soaps and aromatherapy products to brighten up any day.

We truly appreciate your support, and 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

Pasta with Greens “Carbonara”
From the Gilt Taste website
Serves 4 as a main course, 6 as a starter

Note: This recipe contains raw-ish eggs. If you have a health condition that requires you to avoid raw eggs, the sauce is probably not for you. But you can have the greens on their own, and you won’t be sad about it!

1 small onion, cut into ¼” slices
3 tablespoons extra virgin olive oil
1 pound washed collard greens or kale
¾ teaspoon smoked paprika (pimentón), or to taste
good soy sauce, to taste (Or use salt, but these sauces add a lot of depth.)
12 ounces spaghetti or other long pasta
2 eggs (or 3 if you like it good n’ creamy)
½ cup Parmesan cheese, grated (or more, to taste)
¼ teaspoon sugar, or to taste (if necessary)
Salt and black pepper, to taste

1. In a large sauté pan or Dutch oven, warm the oil over medium-low heat and add the onion. Let it sweat slowly. You’re not really looking to caramelize it, just to soften it so its sweet oniony badness will meld with the greens later.

2. Meanwhile, strip the greens’ leaves from the stems. Taste a small piece of both the leaves and stem. If they’re tough, like chewing-on-leather tough, you’ll want to cut the greens quite fine and cook them longer. If they’re tender and sweet, then we’re really in business. Chop the stems into bits or tiny bits, depending on their tenderness, and add to the onions.

3. Bring a large pot of water to a boil, and add enough salt so that it tastes almost like the sea.

4. Stack the leaves together and roll up like a cigar. Slice the leaves into ribbons about ½” wide, or ¼” if they’re on the firmer side. In a bowl, beat together the eggs with the cheese, a pinch of salt, and plenty of black pepper.

5. Taste the greens stems in the pan – if they’re tough and kind of stringy, add some water and cover the pan to steam them until they behave. If they’re tender or just a little crunchy, you’re good. Turn the heat up to medium-high and add the smoked paprika. Stir to spread it around, then add a few good, healthy shakes of soy sauce, which will give you saltiness and fantastic depth of flavor. Let the sauce sizzle off and stir in the leaves. Sauté, stirring, until the greens are tender but just a little chewy. Taste them and adjust seasoning with soy sauce, salt, smoked paprika. You want it to be slightly smoky, just a tiny bit sweet, and well seasoned but not-quite-salty. Turn off heat and reserve, covered.

6. Cook the pasta until al dente and drain, saving a cup of the cooking water. Reheat greens over medium heat, and toss in the pasta—really mix it up to incorporate the two. Off heat, add the egg mixture and stir like the dickens, letting the heat from the pasta thicken the eggs. Add a little of the cooking water to loosen things up and form a smooth sauce. Taste, adjust seasoning with salt, pepper,soysauce, or cheese, and serve.

Market News

Hello!

We have a great selection this week to go along with the beautiful weather we are having. It hardly feels like winter, and it is disconcerting to see the trees with buds on them and the daffodils blooming. Who knows what February holds for us! All we can do is proceed with our “winter” chores of cleaning the greenhouses up, starting seeds, and repairing machinery. Thankfully, for now, this is still a slower season for us and we appreciate the downtime to prepare for the busy spring and summer ahead.
There are lots of greens, lettuces, roots, and a nice selection of savory herbs this week, all of which love this weather.

Tally and her family had a wonderful time in Costa Rica. Thank you all for your warm wishes. They had many rainforest adventures, some nice time swimming in the Pacific, and were able to visit some beautiful small organic farms, growing everything from kale to coffee to calla lillies! It was a really valuable experience.

This week, Earthwind Botanicals is back with us and has a full selection of soaps and aromatherapy products to brighten up any day.

Also, or friends at TruBee Honey are recommended in the February issue of Bon Appetit magazine, which focuses on Southern food and has a feature on the Nashville dining scene. Congratulations to them!

If you have any special events or weddings coming up this season, please remember us for your flowers! Starting with early spring flowers of ranunculus and sweet peas, we are ready to work with you to meet your needs! The conventional flower industry leaves a huge carbon footprint on this planet, and is much less regulated than food in terms of its use of chemicals. Buying local and organically grown flowers makes a big difference.

We truly appreciate your support, and 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

Mizuna Winter Salad Recipe
A light and bright salad for winter

This is also great with some added goat cheese or feta, and toasted walnuts!

1/2 bunch mizuna, cleaned and roughly chopped
1 pomegranate, halved and seeds taken out (or 1/2 cup store bought seeds)
1 apple, sliced into thin wedges

Mizuna Salad Dressing Recipe
3 tablespoons olive oil
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 teaspoon honey
salt and pepper, to taste

For the dressing, whisk olive oil, lemon juice, red wine vinegar, honey and salt & pepper. Set aside.

Place mizuna greens and apple slices in a large bowl. Cut pomegranate in half and hit the back side with a rolling pin (or other device) to release seeds, see photo above. Pour in dressing and toss well. Arrange salad on serving plates.

Market News

Hello!

What a beautiful New Years Day of sunshine! We wish a healthy and happy 2012 for all of you and yours – may it be filled with much love, laughter, and good food!

We will continue to be harvesting and delivering through January. Even so, we are busy making plans and preparing for the season ahead. The seed orders are in and seeding for summer vegetables and flowers will begin at the end of the month. Spring will be upon us very soon, and now is the time to clean up the greenhouses, fix the equipment, order potting mix, shovel compost, and get the farms ready once again for the crazy days of the summer growing season!

This is always the time of big plans for the next season, as we look forward to redeeming ourselves of last year’s failures . Of course, every “failure” is an opportunity to learn something, and motivates us to be better at what we do. We are looking forward to more potatoes, a better zucchini harvest, different varieties of winter squash, an abundance of green beans, and perhaps some seedless watermelon!

If you have any special events or weddings coming up this season, please remember us for your flowers! Starting with early spring flowers of ranunculus and sweet peas, we are ready to work with you to meet your needs! The conventional flower industry leaves a huge carbon footprint on this planet, and is much less regulated than food in terms of its use of chemicals. Buying local and organically grown flowers makes a big difference.

We truly appreciate your support, and 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

Synergy Carrots
All these ingredients make for an absolutely delicious roasted carrot dish!

4 large carrots
1T. olive oil
1/2 cup chopped walnuts
1T honey
1/2 teaspoon salt
1 T butter
sprinkling of chopped fresh rosemary

Preheat oven to 350 degrees.
Cut carrots into sticks and toss in a large baking pan with all the rest of the ingredients. Dot with butter and cover tightly. Bake for 30 minutes or until tender.

Market News

Hello!

Merry Christmas and Happy Holidays to all our dear friends and customers. We hope your holiday has been filled with family, friends, love, warmth, laughter, and good food. It was certainly strange to have such a warm and sunny Christmas day, but admittedly it was beautiful and a lovely opportunity to soak up some warm sun.

It is a day for counting blessings, and as farmers we have many. We are very grateful to you all for your support and good cheer during this winter season. You make this work possible for us, and we appreciate all the effort you put into supporting local agriculture!

We will be delivering on Wednesday and have a great selection of cold hardy veggies for you! We will be back next week as well, on January 4th.

We are in need of of cloth bags! We bought about 300 at the beginning of the season, and are now down to about 50. Please return a bag if you have one, or bring one of your own to switch your order into. We hate to pack into paper bags but will resort to that when we run out of the cloth ones. Thank you!

We will be up under the porch of Trinity Church where there is light and we are out of the wind a bit. We are very grateful to the church community’s generous support in letting us set up here for the winter season!

We truly appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events