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.



 
Subscribe to an RSS Feed

Fresh Harvest - New items offered!


To Contact Us

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

Recipes

<

Market News

Hello!

Happy Rainy Monday!

Just letting you know we have some new special items just put up on the market page.

Dozen Bakery has listed their peanut butter cookies (better late than never!) and ALSO has a special offering of a Variety Pack of Cookies!! This features one cookie each of chocolate chip, chocolate chip pecan, oatmeal cranberry, snickerdoodle, ginger and peanut butter. This is available for $7 this week, which usually goes for $9.00

Also, Bear Creek has some special cuts for Fresh Harvest to celebrate the winding down of summer! Try their Sirloin Steaks for the Grill, on special for $8.00. – enjoy these 6 oz sirloin steaks on the grill or cast iron..

There are still lots of nice veggies to order as well!

We appreciate your support, and will see 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!

<!— Type your footer text above here

Fresh Harvest for August 16th


To Contact Us

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

Recipes

Minted Summer Couscous with Watermelon and Feta
The Kitchn.com
Serves 4 to 6

1 1/4 cups water
1 cup whole wheat couscous
1/2 teaspoon fine sea salt
Pinch of saffron, optional
2 or 3 medium limes, preferably organic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 to 2 teaspoons honey, depending on your preference
1/4 teaspoon freshly ground black pepper
1 1/2 cups seedless watermelon, cut into 3/4-inch cubes
1/2 cup loosely packed torn fresh mint leaves, plus a few leaves for garnish
1/2 cup crumbled mild feta, preferably sheep’s milk

Add the water to a small heavy saucepan and bring to a boil. Remove from the heat. Stir in the couscous, 1/4 teaspoon of the salt, and the saffron, cover, and set aside until the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork and transfer to a large serving bowl, spreading and fluffing the grains again. Set aside ?to cool for about 15 minutes.

Meanwhile, zest the limes until you have 2 teaspoons zest. Squeeze the fruit until you have 3 tablespoons juice. Place the zest and juice in a small screw-top jar and add the olive oil, honey, the remaining 1/4 teaspoon salt, and the pepper. Shake vigorously until the dressing is amalgamated.

Once the couscous has cooled, distribute the watermelon, celery, and mint across. Drizzle the dressing across and gently toss to combine. Season with salt and pepper to taste (keeping in mind that feta can be quite salty). If you have time, allow to sit for 30 minutes for flavors to meld.

To finish, toss again, top with the crumbled feta and the mint leaves for garnish, ?and drizzle with a touch more olive oil.

<

Market News

Hello!
We have a great selection of items on the Market for you this week!

Have you felt that slight hint of the approaching Fall? You will be able to see it this week with the veggies, as we have a wide selection of greens, many potato varieties, and beautiful winter squash! There are still the summer staples of cucumbers, tomatoes and summer squash, but these won’t be around much longer so enjoy them while you can!

Also, lovely medium to large watermelon this week, for you fruits of summer pleasure!

Dozen Bakery has listed a new cookie this week – peanut butter! Can’t wait to try that one! Also, The Peach Truck may be gone, but there are still peach galetes available which are absolutely delicious and will satisfy that peach craving!

We are happy to have Little Seed Farm’s goat milk soap with us again. If you haven’t tried their soap, please do. Their handcrafted, all natural soap made with goat milk from their own herd is known for its skin soothing properties and wonderful smell!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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!

<!— Type your footer text above here

Fresh Harvest - Bear Creek Farm Special and Veggies still available!


Hello!

Bear Creek Farm is offering a special listing for Fresh Harvest customers. They have put on the Market page their 70/30 beef patties!

There is also still time to order a nice selection of summer veggies and watermelons, listed under the “Fruits” section in the column on left side of the Market page.

You have until Tuesday evening to place your order. Also, please remember that if something is sold out, to leave us a note in the “Comment” section of your order. We can usually fill your request!

Thanks and we look forward to seeing you on Wednesday!

John and Tallahassee

Fresh Harvest for August 9th


To Contact Us

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

Recipes

<

Market News

Hello!

We know this time of year schedules are changing – school is starting, vacations are ending… Thanks so much for including us in your already busy day! We appreciate the effort you put into buying local and supporting us!

There is a lot of great summer produce this week! There is a special on the ‘Juliet’ paste tomatoes if you want to do any preserving for winter. Also red peppers are in! These beauties are so versatile, and good for you! They carry a lot of vitamin C, and kids love them sliced up raw.

The Bloomy Rind is back with us this week with another amazing selection. They are gearing up for The Southern Artisan Cheese Festival. This year it is Saturday, September 12th from 3 – 6 pm at RocketTown in downtown Nashville. Mark your calendars!

Also, the Peach Truck is no longer, but Dozen Bakery has amazing Peach Galettes available! The fruit of the moment is watermelon! Don’t let summer slip by without indulging in this treat! There is nothing like it. We have them on the Market under “Fruits”, and they come in all sizes!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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!

<!— Type your footer text above here

Fresh Harvest for August 2nd


To Contact Us

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

Recipes

Potato, Red Pepper & Gouda Frittata
from The Kitchn
Serves 6

1 large onion, diced
5 small red potatoes (1 to 1 1/2 pounds), diced
1 medium red bell pepper, diced
1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
10 large eggs, whisked until frothy
4 ounces Gouda, cut into cubes

Preheat the oven to 400°F.

Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.

Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.

Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.

Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.

Serve this frittata with a simple green salad and a crusty piece of bread. Leftovers will keep for 5 days and are excellent eaten hot or cold!

<

Market News

Hello!
Welcome to the first week of August! We have so many great veggies for you this week – all of the bounty of summer is here! Tomatoes, cukes and squashes, freshly dug potatoes and onions, green beans, and more!

Please remember we guarantee all of our products! If you are not satisfied with any part of your order, please let us know and we will refund your money or replace your item. Some items, like melons this time of year, are hard to know exactly what their quality will be. We want you to feel free to try something and just let us know if it didn’t work out for you!

Bear Creek Farms is running a Fresh Harvest exclusive. On the Market is their Brisket Burger – if you like burgers you got to try it!

The blueberries are fading out, and this should be the last week for The Peach Truck. If you are interested in picking your own blueberries, there are still lots on the bushes at Trace View Farm in Santa Fe, TN, just south of Leiper’s Fork off the Natchez Trace Parkway. If you are interested in picking your own berries there, please call Bernie at (931)682-2864 or (931) 922-1201 to make an appointment. He is giving $5.00 the first bucket to all Fresh Harvest customers.

The Bloomy Rind is still on vacation this week – a working one! Kathleen is in Providence R.I at a cheese artisan conference, where surely she will discover lots of amazing new cheeses for us to try! Next week the selection will be back up.

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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!

<!— Type your footer text above here

Fresh Harvest for July 26th


To Contact Us

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

Recipes

Tomato and Squash Gratin
This is summer in a dish! Delicious and not too heavy!
From thekitchn.com
Serves 4
5 to 6 medium yellow squash, thinly sliced lengthwise
3 to 4 large tomatoes, thinly sliced
1/3 to 1/2 cup olive oil
15 to 20 whole basil leaves
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
Salt and pepper, to taste

Preheat oven to 400°F.

Place one layer of sliced squash in the bottom of a 9×13-inch baking dish. Top with a layer of sliced tomatoes. Season with salt and pepper and a few basil leaves. Generously drizzle olive oil over everything and sprinkle a little Parmesan cheese on top. Repeat in the same order until you run out of vegetables. The top layer should be tomatoes.

Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil. Bake until everything is soft, bubbly and brown on top (about 30 to 40 minutes). Serve as a side dish with whatever you’re grilling or with a bean salad or pasta dish for a complete meal.

<

Market News

Hello!

It is hard to believe it is almost August! As we enter the “dog days” of summer, we hope you find plenty of time to float in some water, swing in a hammock, and eat lots of great summer food! The Fall days are not too far off, and it is hard to believe there will be a time in the coming months when there will be no more tomatoes! Meanwhile, we’ve got lots of great hot weather produce for you to enjoy now and put up for later.

…If you haven’t ordered yourself a bouquet yet this summer, how about treating yourself? The summer flowers are in full force, with lots of colorful zinnias and celosias. They are a wonderful addition to any home – yours or that of a friend..

The Bloomy Rind is on vacation this week – a working one! Kathleen is in Providence R.I at a cheese artisan conference, where surely she will discover lots of amazing new cheeses for us to try! Next week the selection will be back up.

Meanwhile, please enjoy the blueberries while they are here! The Peach Truck has let us know their peach season is winding down, so this may be the last week to buy their peaches.

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see 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!

<!— Type your footer text above here

Fresh Harvest - Tomatoes and new items added!


To Contact Us

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

Recipes

Ratatouille Breakfast Skillet Strata

Serves 6

1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper

Preheat the oven to 350°F.

In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.

In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.

In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.

Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.

Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<

Market News

Hello!

We have added tomatoes to the Market page – a wonderful variety of slicers and some heirlooms grown by Eaton’s Creek Organic Farm in Joelton. There are also more mixed cherry tomato pints available from Sugar Camp Farm, and a new item of red Italian fry peppers. This is an heirloom variety named ‘Jimmy Nardello’.

Please place your order by tonight.

Thanks so much – and we’ll see 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!

<!— Type your footer text above here

Fresh Harvest for July 18th


To Contact Us

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

Recipes

Ratatouille Breakfast Skillet Strata

Serves 6

1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper

Preheat the oven to 350°F.

In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.

In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.

In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.

Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.

Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<

Market News

Hello!

It’s been a hot past week – hope you all are finding ways to stay cool! We’ve got a great week of produce and flowers for you, so enjoy all these good veggies in a cool salad.

We have wonderful organic blueberries from Blue Honey Farm for a few more weeks, so make sure you are stocking up! The Peach Truck has let us know their peach season has about 3 more weeks.

A note that NEXT week, The Bloomy Rind will be taking a week off. Stock up this week on the good cheeses!

Thanks so much – and we’ll see 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!

<!— Type your footer text above here

Fresh Harvest - Still Lots of Great veggies to Order! And Blueberries!


To Contact Us

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

Recipes

.

Market News

Hello!

We have so much good food still available! If you haven’t done so, please take a look at the Market – you are sure to find some great summer veggies there! Tomatoes, Cucumbers galore, green beans, greens for cooking, and lots of other goodies. Blueberries are also happening now!
The best way to support your local farmer is to Eat More Fruits and Vegetables!

Thanks so much for your support! Stay cool, and we will see 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!

<!— Type your footer text above here

Fresh Harvest for July 12th


To Contact Us

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

Recipes


Sauteed Squash with Basil and Feta*
This is one of my favorite summer staple recipes! So easy and delicious. Great for a brunch with eggs as well!

Ingredients
1 tablespoon olive oil
4 cups pattypan squash, yellow squash, or zucchini halved (about 18 ounces)
2 cups sliced onion
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled feta cheese
2 tablespoons finely chopped fresh basil

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and onion to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil .

Market News

Hello!

It is hot hot hot outside! Getting up extra early these days to get the harder chores done before the temperature climbs too high. No matter how slow we move, we still seem to just drip with sweat! But it is a busy time and there is a lot to keep up with – the weeding, the harvesting, and the fall planting!

BUT! The summer eating is so good! Hope you all are enjoying the lovely tomatoes and other fruits of summer that we just can’t get enough of. Speaking of which, we have a big selection of cucumbers this week, so now is the time for making pickles!! Blueberries as well – have you frozen enough?

This week we have a new farm with us, Sugar Camp Farm in Bon Aqua, TN. This is a new neighbor of Tally’s, and they are doing a great job raising some beautiful, organic produce! We are happy to have them aboard and offering their squash and cucumbers to you!

ALSO! Check out some other GREAT items we’ve got available this week! BURRATA from the Bloomy Rind…need I say more?! Don’t forget the great meats for grilling from Wedge Oak and Bear Creek Farms, and the wonderful freshly backed goods from Dozen Bakery.

Thanks so much – and we’ll see 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!

<!— Type your footer text above here