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Fresh Harvest for July 28th


To Contact Us

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

Recipes

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*Charred Eggplant Caviar *
Adapted from Chez Panisse Vegetables
Serves 4 or more as an appetizer

1 large globe eggplant
1 small red onion
balsamic or red wine vinegar
2 cloves garlic
1/4 cup finely chopped basil
salt and pepper to taste
extra-virgin olive oil to taste

*I used basil because I had some on hand, but feel free to use whatever herb you like best. The spread tastes incredibly delicious without any herbs, too, so just worry if you find yourself without any. Herbs do, however, add a bit of color and appeal to the dish, which is nice when you are serving for company.

1. Preheat a grill to high. Alternatively, place a cast iron skillet into your oven and heat oven to 500ºF.

2. Place eggplant directly on the grill. (Do not oil or salt and pepper). If you are using your oven, place eggplant into heated cast iron skillet (again, without oil or seasonings). The large eggplants will take about 20 minutes on the grill and in the oven — cook 10 minutes a side. The key is to be patient. If you really let the outside char, peeling will be easy. Remove from the grill and let cool completely before peeling. If the eggplant seem really watery — the larger ones tend to give off more liquid — let them drain in a colander for 10 to 15 minutes.

3. Meanwhile, peel and dice the onions very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. (I let them macerate the whole time the eggplant was cooking.) Peel and mince the garlic and add it to the onions. When the eggplant is finished cooking, cooling, and being peeled, place it in a bowl and sprinkle it with salt and pepper to taste. Mash it all together with a fork.

4. Add half of the macerated onions and garlic to the eggplant mash. Add in the chopped herbs and a drizzling of olive oil. Mix and then taste. Adjust seasoning as necessary with more salt, pepper and macerated onions. Serve with grilled bread.

Market News


Hello!

It’s been a beautiful weekend, and hopefully you are getting some relaxing time to enjoy it! Hard to believe we will be entering August this week, and school will be starting up again soon. The summer is just flying by, and we are knee deep in Fall planning. It is a hectic time, lots of harvesting every day while at the same time doing lots of bed prep for fall transplants and seeding. Thankfully the weather has been cool, and just the right amount of rain!

There are a few special items of note this week.

Bear Creek Farms will be offering lamb – ground lamb, lamb chops, leg of lamb, and more!

The Bloomy Rind has some great fresh mozzarella to go with all the tomatoes! A must!

And Dozen Bakery has her peach gallettes – an extra special treat!

Our new system for the reusable bags and returned items works great! Please take a minute to sort out the items you are returning to us. We will have bins for the reusable plastic bags, paper bags, egg cartons, etc. We so appreciate you bringing these items to us, and we do reuse them. However, the amount is getting overwhelming, and sorting it all is taking a lot of time. Hopefully this new system will keep things more organized! We thank you for your help with this!

The Peach Truck is back with us this week!

Speaking of fruit, we do have watermelon this week Please remember these are listed under the “Fruit” section of the Market.

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 appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

Thanks so much for your support, and we look forward to seeing you !

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 July 21st


To Contact Us

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

Recipes

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Peaches Roasted with Brown Sugar and Basil
From the New York Times
This sounds like an amazing thing to try !

3 tablespoons unsalted butter, softened
3 tablespoons dark brown sugar
2 teaspoons chopped fresh basil
Pinch ground cinnamon
Pinch salt
4 ripe peaches, halved and pitted

Whipped crème fraîche or sour cream, for serving (optional).

1. Heat oven to 375 degrees. In a small bowl mash together butter, sugar, basil, cinnamon and salt.

2. Spoon mixture into cavities of peach halves, and arrange peaches stuffed side up on baking pan with rim. Bake until peaches are softened and butter is bubbling, about 20 minutes. Serve hot, warm or at room temperature, with crème fraîche or sour cream.

Yield: 4 servings.

Market News


Hello!

It is high summer, and life on the farm is busy busy!
The summer crops are producing like crazy, and we spend a lot of time harvesting. Getting as much work done as early as possible is key on these hot and humid days. And although it is hard to believe it now, it is time to be thinking about Fall. We are seeding the cool season crops like kale, beets, and lettuces and preparing beds for the plantings of garlic. These seedlings take a lot of babying to make it through the summer temperatures.

We have lots of new customers lately, and we want to thank everyone for their patience as our business grows to accommodate more people. Please remember that orders are filled first come, first serve. If it appears we are out of an item, please leave us a message in the comments section of your order. Most of the time we can fufill your request.

This week we are trying a new system for the reusable bags and returned items. We will have labeled bins for the reusable plastic bags, paper bags, egg cartons, etc. Please take a minute to sort out the items you are returning to us. We so appreciate you bringing these items to us, and we do reuse them. However, the amount is getting overwhelming, and sorting it all is taking a lot of time. Hopefully this new system will keep things more organized! We thank you for your help with this!

The Bloomy Rind will be on vacation next week – good for them! So stock up this week to suit all your cheese needs!

We have really enjoyed having the Peach Truck with us – and they will continue to set up with us through the summer. Speaking of peaches, have you tried a peach gallette from Dozen Bakery yet? A wonderful summer dessert!

Speaking of fruit, we do have local and organically grown blackberries this week, as well as some watermelon. Please remember these are listed under the “Fruit” section of the Market. We will be working with Hidden Springs Orchard from Cookeville again this year. Their top quality, organic blueberries are always a treat! They will be available in the coming weeks.

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 appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

Thanks so much for your support, and we look forward to seeing you !

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 July 14th


To Contact Us

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

Recipes


Lebanese Style Tomato Salsa
This salsa fresca comes in handy if you want to try something other than cilantro!

Ingredients
1 cup seeded and diced tomatoes (1 medium-large)
1/3 cup chopped red onion
1/4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoon sherry vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint (leaves only)
1 tablespoon sugar
1 teaspoon chile de arbol powder
1/2 teaspoon fine salt
1/4 teaspoon dried oregano, preferably Mexican, crumbled

Mix all ingredients together in a bowl. Let to rest for 1 hour prior to using.

Salsa keeps in the refrigerator 1 day. Drain before using.

Market News


Hello!

We’ve got lots of great summer vegetables for you this week as well specials on some of our other great locally produced products!

Earthwind Botanicals has lots of great soaps and their aromatherpy products on sale. Inventory is limited, so stock up now!

Also, John is having a special on tomatoes for everyone interested in putting up tomatoes for winter. 10 ponds for $10.00 – can’t beat that for local, organically grown tomatoes.

This is a great week for flowers – do we say that every week? We’ve got sunflowers, lisianthus, beautiful bouquets! If you already have bought as a Bouquet of the Week member, you have about 10 weeks left of the season, so make sure you place those orders before it gets away!

We have really enjoyed having the Peach Truck with us – and they will continue to set up with us through the summer. Speaking of peaches, have you tried a peach gallette from Dozen Bakery yet? A wonderful summer dessert!

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 appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

Thanks so much for your support, and we look forward to seeing you !

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 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

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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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