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Fresh Harvest for July 7th


To Contact Us

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

Recipes


Not Your Mama’s Cole Slaw
Adapted from Ina Garten

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled and shredded
1 cup chopped fresh parsley leaves
2 cups (16 ounces) mayonnaise, low-fat is fine, as is swapping half with yogurt
1/4 cup Dijon mustard
3 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) blue cheese (optional)

Prepare the vegetables: Halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife. Alternately, you can use a mandoline to cut the thinnest slivers or use your food processor’s slicing blade (lay the cabbage horizontally in the feed tube) to do the job in just seconds. Transfer chopped cabbage into a large bowl, discarding any very large pieces. Stir in the shredded carrot and parsley, reserving a few tablespoons of parsley for garnish.

Make the dressing: Mix the mayonnaise, mustards, vinegar, celery seed, salt and pepper in a smaller bowl. Stir in blue cheese, if using. Toss the cabbage mixture with dressing to taste

Market News


Hello!

It has been a wet, wet time since we last saw you. The grass and weeds sound downright noisy in their growth, and all the crops seem to have benefitted from some cool, wet weather. This evening is so humid, perhaps it is what being under water would smell like, if you could do such a thing!

There are so many great veggies and other goods for you this week!

We’ve got lots of cabbage for you this week, so think coleslaw as well mixing it in with lettuce salads. Cabbage is one of the healthiest vegetables, and we have a few different varieties this week which are great when mixed together. Try some raw beets, carrots, or kohlrabi in there, too!

The Peach Truck will be 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.

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 30th - Fourth of July Week and we are open for business!


To Contact Us

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

Recipes


“Pasta Lecce” – Summer Squash and Sungold Cherry Tomato Pasta

This is an inspired summer pasta dish from local chef and writer Nancy Vienneau’s blog Good Food Matters at nancyvienneau.com. Check out her whole post on the blog to read the story behind the dish, and for a further recipe on an easy homemade pasta. Yum!

2-3 tablespoons olive oil
3/4 lb. “Zephyr” summer squash (zucchini works well too) cut into julienned strips
3/4 pint “Sungold” cherry tomatoes, cut in half
1 handful fresh mint, finely chopped
1/2 cup ricotta salata, shaved or cut into thin batons
1/2 cup reserved pasta water
2 tablespoons extra virgin olive oil
salt and black pepper, to taste

Heat a large pot or saucepan on medium and add olive oil. Add julienned squash and saute for 2-3 minutes. Stir in halved cherry tomatoes and mint. Cook for another couple of minutes and remove from heat.

Bring lightly salted water to a rolling boil and cook the pasta. The strands should only take a minute or two to cook.
Drain, reserving some of the starchy water.

Toss the pasta into the pot with the vegetables. Season with salt and black pepper, a drizzle of extra virgin olive oil. Pour in the pasta water, tossing and folding, so that the squash strips become enlaced with the pasta ribbons. Sprinkle in the ricotta salata as you fold.

Mound into bowls. Garnish with extra cheese and mint. Makes 2 huge bowls, or 4 small bowls.

Market News


Hello!

It’s Fourth of July Week and we are here to help you have the best and most delicious one possible! We’ve got all the food stuff needed for a great grill out, potluck, dinner party, or picnic. Cabbages for coleslaw, tomato salads with fresh basil, squash and fennel on the grill – yum! Not to mention all the local meats and the cheese selection available to you. Twin Fork’s Farm bread for sandwiches or a hearty side, and Dozen Bakery cookies for an instant dessert treat everyone will love. The Peach Truck will also be back with their peaches this week, which basically means we have a ton of wonderful and delicious options for you!

And don’t forget flowers for your picnic table, or take a bunch to whoever is hosting!

Speaking of great stuff, Earthwind Botanicals has updated their selection this week. Don’t miss out on the wonderful smelling bath and aromatherapy products. The Herbal Clarifying Complexion Soap is perfect for summer – the kaolin clay and great essential oils really help wash away any sweaty grime. The bath fizzers and soap balls are also great for bringing as hostess gifts for parties. And the lavender essential oil is so soothing to stressed out summer skin.

Please have a fun and safe holiday this week. As this crazy summer season swings into full gear, we just want to reiterate to all of you dear and supportive customers how much we appreciate all the time, energy, and enthusiasm you show us each week. It takes commitment and patience to shop conscientiously, and although we do try to make it as easy as we can for you, we realize that it still requires dedication on your part. As small farmers working hard to support our families, we definitely appreciate every effort you make to support Fresh Harvest. Your effort does great good for the local food effort, the local economy, and helps build the local community. We thank you for all that you do, and are grateful!

The Peach Truck will be 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.

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 23rd


To Contact Us

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

Recipes


“Pasta Lecce” – Summer Squash and Sungold Cherry Tomato Pasta

This is an inspired summer pasta dish from local chef and writer Nancy Vienneau’s blog Good Food Matters at nancyvienneau.com. Check out her whole post on the blog to read the story behind the dish, and for a further recipe on an easy homemade pasta. Yum!

2-3 tablespoons olive oil
3/4 lb. “Zephyr” summer squash (zucchini works well too) cut into julienned strips
3/4 pint “Sungold” cherry tomatoes, cut in half
1 handful fresh mint, finely chopped
1/2 cup ricotta salata, shaved or cut into thin batons
1/2 cup reserved pasta water
2 tablespoons extra virgin olive oil
salt and black pepper, to taste

Heat a large pot or saucepan on medium and add olive oil. Add julienned squash and saute for 2-3 minutes. Stir in halved cherry tomatoes and mint. Cook for another couple of minutes and remove from heat.

Bring lightly salted water to a rolling boil and cook the pasta. The strands should only take a minute or two to cook.
Drain, reserving some of the starchy water.

Toss the pasta into the pot with the vegetables. Season with salt and black pepper, a drizzle of extra virgin olive oil. Pour in the pasta water, tossing and folding, so that the squash strips become enlaced with the pasta ribbons. Sprinkle in the ricotta salata as you fold.

Mound into bowls. Garnish with extra cheese and mint. Makes 2 huge bowls, or 4 small bowls.

Market News


Hello!

It’s Fourth of July Week and we are here to help you have the best and most delicious one possible! We’ve got all the food stuff needed for a great grill out, potluck, dinner party, or picnic. Cabbages for coleslaw, tomato salads with fresh basil, squash and fennel on the grill – yum! Not to mention all the local meats and the cheese selection available to you. Twin Fork’s Farm bread for sandwiches or a hearty side, and Dozen Bakery cookies for an instant dessert treat everyone will love. The Peach Truck will also be back with their peaches this week, which basically means we have a ton of wonderful and delicious options for you!

And don’t forget flowers for your picnic table, or take a bunch to whoever is hosting!

Speaking of great stuff, Earthwind Botanicals has updated their selection this week. Don’t miss out on the wonderful smelling bath and aromatherapy products. The Herbal Clarifying Complexion Soap is perfect for summer – the kaolin clay and great essential oils really help wash away any sweaty grime. The bath fizzers and soap balls are also great for bringing as hostess gifts for parties. And the lavender essential oil is so soothing to stressed out summer skin.

Please have a fun and safe holiday this week. As this crazy summer season swings into full gear, we just want to reiterate to all of you dear and supportive customers how much we appreciate all the time, energy, and enthusiasm you show us each week. It takes commitment and patience to shop conscientiously, and although we do try to make it as easy as we can for you, we realize that it still requires dedication on your part. As small farmers working hard to support our families, we definitely appreciate every effort you make to support Fresh Harvest. Your effort does great good for the local food effort, the local economy, and helps build the local community. We thank you for all that you do, and are grateful!

The Peach Truck will be 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.

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 16th - So Much Summer Goodness!


To Contact Us

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

Recipes


Cucumber Peanut Salad
A really delicious and refreshing Indian inspired side dish

_You can prep all the components ahead of time, but don’t toss the salad until just before serving. If you do the peanuts will lose their crunch because the cucumbers give off a good amount of water. _

3 medium cucumbers, partially peeled 1-2 green serrano chiles, stemmed and minced 1/2 cup peanuts, toasted 1/3 cup dried large-flake coconut, toasted 2 tablespoons fresh lemon juice 1 teaspoon natural cane sugar 1 tablespoon, ghee, clarified butter, or sunflower oil 1/2 teaspoon mustard seeds 1/4 teaspoon cumin seeds scant 1/2 teaspoon fine grain sea salt a handful cilantro, chopped

Halve the cucumbers lengthwise, scrape out the seeds, and chop into pieces roughly the size of pencil erasers. Just before you’re ready to serve, transfer to a mixing bowl and toss gently with chiles, peanuts, coconut, lemon juice, and sugar.

Over medium heat melt the ghee or oil in a small skillet. When hot stir in the mustard seeds. They are going to sputter and spit a bit, and when this starts to happen, add the cumin for 15-30 seconds, just long enough to toast the spices. Cover with a lid if needed. Remove from heat, stir in the salt, and immediately stir this into the salad. Turn out onto a patter topped with the cilantro.

Serves 4.

Market News


Hello!

The bounty of summer is officially here, along with the first stretch of heat and humidity! Although, relatively, it really hasn’t been that bad out there. As long as we keep getting a regular rain, the crops seem to be transitioning into higher temps quite nicely.
The wonderful fruits of summer are here and will continue to roll in – the first tomatoes! cucumbers! eggplant! peaches! Along with all that we still have some nice diversity of late spring crop leftovers – beets, lettuces, carrots and greens. So much good stuff to choose from! The eating right now sure is good!
Back with us at Trinity delivery is The Peach Truck! It was sure a big hit having them as our neighbors, and we hope you are pleased to have the access to such wonderful peaches responsibly grown on a Georgian family farm.

The Peach Truck will be 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 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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