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Fresh Harvest for June 9th - Peaches! 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


Romaine Salad with Carrot Ginger Dressing
A simple and beautiful salad!

Ingredients:
1 medium carrot
1 tablespoon gingerroot, finely grated
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon water
3 tablespoons vegetable oil
1 head romaine lettuce

Directions:

Peel and thinly slice the carrot, (to equal 1/2 cup). Place in a blender along with ginger, vinegar, soy sauce and water. Blend on high til carrot is pureed. With motor running, add oil in a steady stream, blending til incorporated. Cut romaine into bite sized pieces. Divide lettuce among four serving plates and drizzle with dressing. Serve immediately.

Market News


Hello!

We are very pleased and excited this week to announce that this Wednesday we will be sharing our delivery site at Trinity Church with The Peach Truck. As hopefully you know, we constantly search out high quality, local providers who can offer our Fresh Harvest customers the best of what produce and artisan foods are out there. Well, we heard rave reviews of the peaches from this family peach orchard in Georgia, Pearson Farm, who have been touting their Georgia grown peaches all over town out of the back of their pick up truck, The Peach Truck. We feel like this product is a good match for our customers, as even though it is not local, it is produced on a family farm so you are directly supporting an independent grower. Also, peaches are very hard to grow organically and in fact are considered one of the “dirtiest” fruits in terms of chemical usage. This has always been a deterrent to us in the past, as we otherwise sell only organically grown produce to you. These peaches are NOT organic, to be very clear. However, the Pearson Farm is the first farm in Georgia to receive GAP (Good Agricultural Practices) certification, meaning their peaches are grown with water-saving drip irrigation systems and minimal use of pesticides. We have been told they spray their trees with a fungicide at most once a year, with the goal of spraying every other year.
These peaches are picked within a few days before they are sold. The peaches I bought last week were firm, but ripened in the bag in a couple of days. They were not only perfect looking with no bruising, they were some of the sweetest and juiciest peaches I have ever had. We are glad to be able to directly connect you with this peach growing family, and feel that even though there are a few exceptions to our “rules” going on, they are a good match with our Fresh Harvest ideals.
The Peach Truck will be at drop off at Trinity from 4-6 on Wednesday. The peaches will not be sold through pre order on the website. All sales will be directly through The Peach Truck. They will be sold by the pound or by the box and there will be plenty.
Please read for yourself about the Pearson farm on their website, thepeachtruck.com, and take the time to talk to the folks at the truck on Wednesday. They are more than happy to talk about their growing practices and their peaches!
The peaches are sold as follows 3 lb bag is $7 or two bags for $12. A 25 lb box is $38.
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 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!

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Fresh Harvest for June 2nd


To Contact Us

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

Recipes


Lettuce Wraps with Asian Style Chicken Salad
This recipe is adapted from Food& Wine. Lots of different things can be wrapped in the soft leaves of the butterhead lettuce instead of bread. A great light dinner!

Ingredients

1/2 cup(s) mayonnaise 2 teaspoon(s) sambal oelek or Chinese chile-garlic sauce 1 teaspoon(s) Dijon mustard 1/2 teaspoon(s) Asian sesame oil 1 2-pound roasted chicken-skin and bones discarded, meat pulled into bite-size pieces 2 green onions, white and green parts thinly sliced Kosher salt and freshly ground pepper 12 butterhead lettuce leaves 1 Hass avocado, peeled and cut into 12 slices Lime wedges, for serving

Directions

1. In a medium bowl, mix the mayonnaise with the sambal oelek , mustard and sesame oil. Stir in the chicken and onions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.

Market News


Hello!

It’s been a great week for growing! The new crops are coming in, so tonight there is a great variety to choose from. The flowers are gorgeous, and the strawberries delicious!

In the coming weeks we will be seeing beets, fennel, and more cabbages, as well as the first tomatoes, starting with the cherry tomatoes.

The time on the farm is shifting from transplanting crops to trying to stay ahead of the weeding. With the heat and rains, it already feels like a losing battle! It takes a lot of time handwork to keep the grass and other weeds at bay in organic farming.

We have some new customers, so a few reminders:
-Please bring back your Fresh Harvest bags. Also, we will take back any berry pints, egg cartons, and plastic bags.
-If an item is listed as “sold out”, please let us know if you would like some in the comment section of your order. We most likely will be able to get you the item you would like.
-We guarantee all the products we sell! Please let us know if you are not satisfied with something, and we will replace it or refund your money.

Thanks so much for your support, and 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!

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Fresh Harvest for May 26th


To Contact Us

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

Recipes


GARLIC SCAPE AND ALMOND PESTO
This is great on pasta or as a spread on bread. I make a bunch and freeze it for winter.

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup slivered almonds (you could toast them lightly, if you’d like)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor. Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

Market News


Hello!

We hope you all have an enjoyable Memorial Day Weekend. It has been just lovely out, perfect for time spent outside with family and friends. This certainly ushers in the first days of summer, with higher temps and very long days!

This transitional time between spring and summer brings on a big diversity of lovely produce. The lettuces and greens are still doing well, and we will be seeing more carrots, beets, and even the first cucumbers and cherry tomatoes in the coming weeks.

The flowers are bountiful this week, and we have a selection of bouquet sizes and prices for you to choose from. Don’t miss out on getting a bouquet or bunch of sunflowers for yourself or for a friend.

And of course we have John’s great strawberries! What a delicious crop it has been! Please remember to let us know if it looks like we have sold out before you were able to order some. You can tell us how many pints you would like in the comments section of your order, and most likely we can get them for you!

Thanks so much for your support, and 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!

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Fresh Harvest for May 19th


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

One of my favorite things to do with strawberries! From chef Nancy Vienneau’s blog Good Food Matters
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”x8” 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 toothpick—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.

Market News


Hello!

The heat is on! And we’ve got a great week for you, filled with the beauties of late Tennessee Spring – strawberries and lovely flower bouquets! If you haven’t yet checked out our Facebook page, there are some pictures there of the strawberry harvest at John Drury’s farm. Please remember all our strawberries are not only locally grown by John in Thompson Station, but are also grown organically, without any of the horrible chemicals usually sprayed on conventional strawberries. They are juicy and delicious, and won’t be around much longer!

If you are interested in picking your own berries, this weekend John will be opening up his farm to pick your own. The days are Friday or Saturday from 7-noon. The price is $4.50 quart. Check with John first via email or at 838-0428 for availability. 3514 Gray Lane, Thompsons Sta. 37179

There is a nice variety of flowers this week. This end of the school year is a great time to show some appreciation to those who have been teaching our children all school year, and a bouquet of flowers or some Earthwind Botanicals products is a great way to show some appreciation.

Mark your calendars for Memorial Day Weekend – It’s the Hickman County Arts&Ag Tour! Tally’s farm, Turnbull Creek Farm, and Twin Forks Farm Artisan Breads are two of the many stops on this great driving tour of Hickman County, just southwest of Nashville. If you feel like spending a day in the country, come on out and see all the neat stuff going on in scenic Hickman County! The tour stops are open May 24th and 25th, and you can find out more info at artsandagtour.wordpress.com.

Thanks so much for your support, and 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!

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Fresh Harvest for May 12th


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

One of my favorite things to do with strawberries! From chef Nancy Vienneau’s blog Good Food Matters
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”x8” 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 toothpick—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.

Market News


Hello!

It has been a beautiful day and looks to be a warmer and dryer week ahead. A great chance to finally get caught up! The spring produce is really rolling in now, and we have a nice selection for you this week! We should have enough strawberries for all, as well as lots of other wonderful greens and other yummy eats. It is amazing the diversity of crops that begin to appear in this change of seasons, after a winter of pretty much the same thing over and over!

We still have some nice herb transplants for your garden as well as some Jalapeno pepper plants. It’s definitely not too late!

Please remember to return any 4"plastic pots, berry containers, as well as Fresh Harvest bags.

Mark your calendars for Memorial Day Weekend – It’s the Hickman County Arts&Ag Tour! Tally’s farm, Turnbull Creek Farm, and Twin Forks Farm Artisan Breads are two of the many stops on this great driving tour of Hickman County, just southwest of Nashville. If you feel like spending a day in the country, come on out and see all the neat stuff going on in scenic Hickman County! The tour stops are open May 24th and 25th, and you can find out more info at artsandagtour.wordpress.com.

Thanks so much for your support, and 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!

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Fresh Harvest for May 5th


To Contact Us

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

Recipes


ROASTED KOHLRABI

Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

Market News


Hello!

It is a beautiful evening here after a rainy weekend. This cool and gray beginning to May hardly feels like a Tennessee spring! It has slowed down getting many summer crops into the field, like cucumbers, summer squash, and green beans. However, the next round of produce is kicking in, and we have a nice selection for you this week with some of the first new spring offerings – including flowers.

The strawberries are starting to trickle in. There is much anticipation for this crop! Please remember that the first fruit comes in slowly until the plants peak in their production. Although we would like to hope we can meet the demand, we are sure there will be some disappointed customers the next few weeks. It is a hard thing for us, as we want everyone to get their strawberry fix! So please be patient as the berries come in, and rest assured we will have plenty to go around in the next month of strawberry production.

We have some new basil varieties this week for you to transplant into your garden. We would love for you to return the 4" pots the transplants come in, as we can reuse them next year! The same goes for any of the plastic we pack your produce in.

Thanks so much for your support, and 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!

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Fresh Harvest for April 28th


To Contact Us

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

Recipes


Melting Greens
From The Splendid Table
An easy, delicious and basic way of cooking any variety of greens

Ingredients
Good tasting extra-virgin olive oil
1 bunch Swiss chard, or combination of greens (chards, kales, collards), washed, stripped from center ribs and torn into pieces (about 5 cups)
4 garlic cloves, rough chopped
1 whole dried red chile
1/3 cup chicken, vegetable stock or water
Generous salt and fresh-ground black pepper

Instructions

1. Generously film the bottom of a large saucepan with a tight-fitting lid with the olive oil and heat over medium high. Add the garlic and whole chile. Sauté them very briefly – no more than 30 seconds.
2. Add the greens and stock. The pan will look heaping, but prepare yourself – the greens shrink shockingly as they cook down.
3. Reduce the heat to medium low, cover, and cook the greens for 10 minutes, or until they are tender. Check occasionally to make sure the greens are not burning, adding more liquid if needed. Sturdier greens like kale may take 5 to 10 minutes longer.
4. Just before serving, remove the chile and season the greens with additional salt and pepper and more of the olive oil if desired.

Market News


Hello!

What a rainy couple of days! It feels like it will never dry out enough to get the spring planting done! Nevertheless, the fields are coming along. The spring transplants seem to be growing at last, after sitting in the cold ground for so long and looking small day after day. The strawberry plants are covered in blooms and hopefully won’t be far off. The potatoes are up, and the tomatoes and in the ground, so summer must be right around the corner!
The selection is small this week, as we transition form one season to the next. Lots of good greens and lettuces, and don’t forget the tomato transplants for your garden! The basil varieties will be available next week.

There is lots of good stuff from all our vendors this week – check out the Moonshine cheese from The Bloomy Rind, and the new sausages from Wedge Oak. Earthwind Botanicals has great deals on bulk soap.

Tru Bee Honey has let us know they will back with honey in the coming weeks . They say the bees are making honey like crazy right now – enjoying the black locust tree flowers – so they anticipate a harvest in 4 weeks. It is easy to forget that honey production is also seasonal, just like other forms of agriculture. We look forward to their coming season – certainly local honey is worth the wait!

This is the last week to get the Bouquet of the Week Club Special! The offer will end in May, when the flowers start coming in. Sign up and you get 12 bouquets during the summer season for a price of $140.00, which is $12.00 a week, which will be $2.00 off the normal weekly bouquet price.

Please remember to bring back your bags this week! We are getting low!

We really appreciate your support, and look forward to seeing you this 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 21st


To Contact Us

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

Recipes


Swiss Chard and Rice Gratin
By MARTHA ROSE SHULMAN
+I like this dish as much cold as I do hot. It’s easy to make ahead for dinner and then serve at room temperature.

1 large bunch Swiss chard, washed and stemmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh rosemary
3 large eggs
1/2 cup (2 ounces) grated gruyère cheese
1 cup cooked basmati brown rice

1. Bring a large pot of water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine.

2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.

3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard . Stir for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat.

4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.

5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold.

Market News


Hello!

This week we have our organically grown tomato transplants and a selection of herb plants. These tomato varieties are grown by John Drury using only organic potting mix and non-GMO seed. They are a variety of types – cherry, heirloom, and hybrid. All delicious and guaranteed to be great tomato plant!

There wil also be the beginning of our herb transplant selection. The basil varieties are still a few weeks off.

There is still time to get the Bouquet of the Week Club Special! The offer will end in May, when the flowers start coming in. Sign up and you get 12 bouquets during the summer season for a price of $140.00, which is $12.00 a week, which will be $2.00 off the normal weekly bouquet price.

The greens and lettuces this week are just beautiful – they are really loving this spring growing weather! The selection is limited, but we should have enough amounts for all, so enjoy the good stuff!

Wedge Oak farm has some new sausages and bacon this week! These sausages and bacon are made from their Mangalitsa pork and will be the only Mangalitsa products available for hundreds of miles around. These are freshly processed, and are allergen free as well as no casein or gluten.

We really appreciate your support, and look forward to seeing you this 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 14th, 2013


To Contact Us

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

Recipes

Orecchiette Pasta with Sausage and Greens
Serves 4
from Alexandra’s Kitchen (alexandracooks.com)_

olive oil
1 lb. fresh, hot Italian sausage
1 lb. greens such as chard and kale
3 cloves garlic minced
kosher salt
crushed red pepper flakes
1 lb. orecchiette pasta
1 T. unsalted butter, room temperature is ideal
1/2 cup. grated Parmigiano Reggiano cheese, plus more to pass
fresh cracked pepper

1. Bring a large pot of water to a boil.

2. Meanwhile, squeeze sausage from its casing. Heat a small amount of olive oil in a large sauté pan over medium heat and cook the sausage until browned and cooked through. Transfer cooked sausage to a large bowl.

3. In the same pan, add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half of the greens. Let the greens sit for a minute undisturbed. Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half of the garlic. Begin to toss the greens around until they start wilting. Once wilted, transfer to the large bowl with the sausage. Repeat with the remaining greens. Transfer greens to large bowl. Don’t wash the pan yet.

4. Add a pinch of salt to the pasta water. Boil the pasta for about 9 minutes. (The box says 11, but check it at 9.) Reserve a cup of the cooking liquid. Drain the pasta.

5. In the same sauté pan that you cooked the sausage and greens, add about half of the reserved cooking liquid and bring to a simmer. Add the tablespoon of butter and stir, scraping any browned bits from the bottom of the pan. Let simmer until reduced slightly, about a minute. Place the pasta in the large bowl with the sausage and greens. Pour this cooking liquid-butter mixture over top. Add the cheese and stir with a large spoon. Taste. Add more of the reserved cooking liquid if necessary. Place pasta in a big serving bowl.

6. Dish out the pasta, cracking black pepper over each serving and passing more Parmigiano Reggiano on the side.

Market News


Hello!
Spring has really arrived, and it is a busy, busy time on our farms. We are emptying out hoophouses to make room for new stuff and transplanting like crazy. The cold and wet of the last few months has put us on a slower schedule than last year, and it is reflective in our offerings this week. We have a much slimmer selection than we have had, and it will continue to be minimal for the next few weeks until more spring crops are in. Hopefully we will still be able to meet your need for good lettuce and greens, and we appreciate your patience as we get through this seasonal transition!
Please remember if we are out of something that you would like, to let us know in the comments section of your order. We will try our best to fil your order – and are usually able to!

Also, it is bag reminder time! Please remember to return your Fresh Harvest bag when you pick up your order. We are getting low!

We’ve got lots of other goodies this week from our other vendors, so please support them and enjoy!

We really appreciate your support, and look forward to seeing you this 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!

!

Weblog Entry


To Contact Us

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

Recipes

Frisée Salad with Poached Eggs and Bacon

5 1?2" -thick slices bacon, sliced
   crosswise into 1?2" -wide strips
1 tbsp. white wine vinegar
4 large poached eggs
1 tbsp. finely chopped shallots
1 tbsp. fresh lemon juice
2 tsp. dijon mustard
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
   to taste
1?2 lb. frisée greens, torn into medium-size
   pieces

1. Combine bacon and 1 cup water in a 12" skillet over medium-high heat. Cook, stirring, until water evaporates and bacon crisps, 30–40 minutes. Using a slotted spoon, transfer bacon to a plate. Reserve fat in skillet.

2. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don’t cook the eggs yet.)

3. In a medium bowl, whisk together shallots, lemon juice, mustard, and 3 tbsp. reserved bacon fat. While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette. Season with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.

4. In the saucepan, swirl simmering water with a spoon to create a whirlpool effect. Slide 2 eggs into water; cook until just firm, about 2 minutes. Using a slotted spoon, top first 2 salads with 1 egg apiece; repeat with remaining eggs. Season salads with salt and pepper. Serve immediately.

SERVES 4

Market News


Hello!

Looks like spring has finally arrive, and we hope you got to enjoy some of this beautiful day! It is amazing to look back at last year’s records and see that last year at this time we were about to harvest our first strawberries, and were picking buckets of bachelor buttons. This season we are about a month behind that, although who knows what is “normal” anymore.

We are planning on having our organically grown tomato and herb starts for you at the end of the month. We are keeping our fingers crossed for a great growing season.

We are back onto a weekly schedule, and have a nice selection of great vegetables for you! There is also the good stuff from all out other wonderful vendors – The Bloomy Rind is back with a great selection of cheeses, and Earthwind Botanicals has a lovely selection of great smelling bath and aromatherapy products.

We hope you enjoyed the new offerings of bacon and specialty sausages from Wedge Oak farm. As always, we welcome any feedback as it helps us to serve you better. Also, remember that all our products are guaranteed, so if an item is not satisfactory let us know and we will replace it or refund your money.

We really appreciate your support, and look forward to seeing you this 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!

!