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 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!

!

Fresh Harvest for March 31st


To Contact Us

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

Recipes


Radish Salad with Parmesan Cheese
by Deborah Madison

1 bunch radishes, thinly sliced or julienned
1 tbsp. thinly sliced chives
Olive oil
2 ounces Parmigiano cheese
Sea salt and ground black pepper
Salad greens, lettuce, or arugula
Tender radish greens (optional)

In bowl, toss radishes, chives, and radish greens (if using) with enough oil to lightly coat vegetables. Place vegetable mixture on a bed of salad greens (or lettuce or arugula). Sprinkle salt and pepper. Grate or shave cheese over top. Serves 2-4

Market News


Hello!

We wish a Happy Easter to those of you celebrating today!

This spring has been the coldest and wettest on record since 2009. It has certainly made for very slow planting, with many things still waiting to get in the ground. All this anticipation can really get on a farmer’s nerves!
We have a limited amount of veggies this week, and appreciate your patience as we navigate this crazy spring. We do plan on picking back up to an every week schedule and anticipate a bigger selection next week. We do have some new vegetables and other offerings for you this week. Wedge Oak Farm has some amazing specialty sausages and their own bacon this week. We are so pleased to be able to offer these products to you, and are proud to be working with them!

For a bit of sunshine, please think of Turnbull Creek Farm’s Bouquet of the Week special. This is a special offer for existing Fresh Harvest customers and will only be good for a couple of more weeks. The price of bouquets will be going up this summer, so now is a good time to get in on a reduced price. How it works is that starting in May, the recipient gets 12 weeks of bouquets. Tally is also now planning flowers for weddings and special events, so if you have an event this upcoming season, think locally grown, organic flowers!

The long range forecast for summer has us above average in temperature and normal or slightly below normal rainfall. This is what climate change is going to look like for us in the next 50 years, erratic springs but warmer summers and longer fall seasons. This is where careful record keeping and crop planning are critical for successful crops. Instead of saying “hey it’s warm in January I think I will plant early” and then it getting hammered by cold weather, we know from experience that we will wait and plant on certain dates, no matter the current weather, and the crop will perform as it should a high percentage of the time. Farming is part art, part science, and part luck!

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 March 10th


To Contact Us

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

Recipes


Roasted Sweet Potatoes with Spicy Feta-Olive Salad
Makes 2 servings
From The Wednesday Chef

A very simple meal – and a good cure for the sweet potato blahs….

2 large sweet potatoes
1/2 pound feta cheese, cut into small cubes 
2/3 cup black oil-cured olives, pitted and chopped 
1/2 red bell pepper, chopped 
1 to 2 scallions, thinly sliced
1/4 cup chopped fresh parsley
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon za’atar (optional)
1/8 teaspoon cayenne pepper 
2 to 3 tablespoons extra virgin olive oil 
Juice of 1/2 lemon 
Salt to taste
A spoonful of sour cream or yogurt

1. Heat the oven to 375 F. Wash the potatoes to rid them of any dirt and place on a foil-lined baking pan in the oven. Bake until they are completely soft, about 45 to 60 minutes (depending on their size).
2. While the potatoes are roasting, make the salad. Mix together all the salad ingredients in a bowl and set aside to marinate until the potatoes are done (add a little more olive oil if it seems dry).
3. When the potatoes are fully roasted, remove them from the oven and place on plates. Slice each potato lengthwise down the center, folding open to reveal the orange flesh inside. Pile half the feta salad on each potato, season to taste, dollop yogurt or sour cream on top and serve.

Market News


Hello!

The change of time today allowed for a whole extra hour of work getting seeds in the ground before tonight’s rain. That’s how you know spring has officially arrived! It is certainly a stop and go time of year, getting in as much work as possible on the nice dry days.

We have lots of lovely items for you this week – greens for cooking and lettuces and other salad fixings. After this week, we will have two weeks off. Our next delivery will be April 3rd * At that point, we should be able to resume our regular weekly schedule.

If you want meats for Easter dinner, please stock up now!

Turnbull Creek Farm has opened up orders for the Bouquet of the Week special. The price of bouquets will be going up this summer, so now is a good time to get in on a reduced price – this is a treat for current customers only! How it works is that starting in May, the recipient gets 12 weeks of bouquets. Tally is also now planning flowers for weddings and special events, so if you have an event this upcoming season, think locally grown, organic flowers!

Please remember to support our other wonderful vendors. We are so pleased to be able to work with them, and proud to offer you their products.

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 February 24th - PLEASE READ for UPDATES!


To Contact Us

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

Recipes


Crustless Quiche, Loaded with Greens
from the blog Alexandra’s Kitchen

5 large eggs
3 T. all-purpose flour
1 cup crème fraîche
1 cup whole milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 T. fresh thyme, finely chopped
1 to 3 cups – depending on your preference – uncooked coarsely chopped kale or chard or mustard greens, etc

1. Preheat the oven to 375ºF.
2. Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
3. In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Whisk in the salt, pepper and thyme (or other herb).
4. Pile your greens into a pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.

Market News


Hello!

It will be good to see you this week! We have lots of good stuff for you! Please note that we will be on an every other week delivery schedule, so our next delivery after this week will be on Wednesday, March 13th. Stock up on eggs, meats and bread for the weeks ahead!

Turnbull Creek Farm has opened up orders for the Bouquet of the Week special. The price of bouquets will be going up this summer, so now is a good time to get in on a reduced price – this is a treat for current customers only! How it works is that starting in May, the recipient gets 12 weeks of bouquets. Tally is also now planning flowers for weddings and special events, so if you have an event this upcoming season, think locally grown, organic flowers!

New this week is Caney Creek Farm from Chapel Hill, TN and their pastured lamb. These are Katahdin sheep, which are known for their superior meat. You can read about their farm and product at
www.caneycreekfm.com.

Earthwind Botanicals has lots of great products up this week. The soaps smell so wonderful, are all natural, and are a great way to beat the winter doldrums.

We really appreciate your support and understanding during this winter season.
We 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 February 10th - Lots of News and Good Stuff for VDay!


To Contact Us

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

Recipes


Sweet Potato and Sausage Soup
from Bon Appetite magazine

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked chorizo sausage or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1/2 lb fresh spinach

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Market News


Hello!
We are back this week with lots of good veggies as well as other offerings . We are now on an every other week schedule, so our next delivery after this week will be on Wednesday, February 27th. Stock up on eggs, meats and bread for the weeks ahead!

We have LOTS of great stuff for Valentine’s Day!

Turnbull Creek Farm has opened up orders for the Bouquet of the Week special. This is a great gift for the flower lover in your life! Starting in May, the recipient gets 12 bouquets for a reduced price of $10.00 a bouquet. The Bouquet of the Week special is $120.00, and if you sign up for it this week Tally will bring you a card with info on it for you to give to the recipient.

Dozen Bakery has some decorated heart shaped cookies that will be an instant hit for any lucky recipient. Very kind of Claire to do the baking for us!

Bloomy Rind is offering a great cheese selection, including “cheese with heat” and heart shaped chevre! That sounds like an amazing way to start off a nice dinner complete with some of the Vday Specials that Bear Creek Farm is offering this week.

And, Earthwind Botanicals has some great smell good products, which are nice treats for teachers, coworkers, or parents.

We really appreciate your support and understanding during this winter season.
We 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!

!