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Fresh Harvest for August 12th


To Contact Us

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

Recipes


*Grilled Potatoes with Blue Cheese *
(recipe adapted from Bobby Flay)

Ingredients:

10 new potatoes, chopped into cubes
1/4 cup extra virgin olive oil, plus more for tossing
2 tablespoons white wine vinegar
1 shallot, diced
1 tablespoon dijon mustard
Pinch of kosher salt
Freshly ground pepper
2 scallions, chopped
1/2-3/4 cup crumbled blue cheese

Directions:

Fire up the grill.
Place the chopped, raw potatoes on a grill pan and toss with a drizzle of olive oil, salt and pepper. Grill until cooked through. About 10-15 minutes. This will vary depending on the thickness of your potatoes and the heat of your grill.
While the potatoes are cooking combine the vinegar, 1/4 cup olive oil, shallot, mustard, salt and pepper.
When potatoes are through cooking, toss with the vinaigrette and some of the blue cheese in a large serving bowl. Top with scallions and remainder of blue cheese.

Market News


Hello!

It’s a beautiful break in the weather – so nice to have a a cooler, less humid beginning to August! We have lots of nice veggies for you this week, but you will notice less variety. We have entered the summer doldrums, where most crops are just plain wore out! Just like the farmers! We have more plantings of squash and tomatoes coming along, but their first fruiting usually gets delayed in high heat. Hopefully with this cooler weather we will get some good production soon.
We are also transitioning into Fall crops, and are busy seeding kales, beets, carrots, and other greens. You will notice the first winter squashes coming in. And we have lots of delicious, fresh dug potatoes on special this week!

Back with us this week is The Bloomy Rind Cheese Shop, Dozen Bakery – with peach galettes! We are also pleased to welcome back Whispering Creek Mushrooms, with their fresh picked, organically grown oyster mushroom varieties.

The Bloomy Rind Cheese shop just returned from The American Cheese Society’s national competition, where over 1700 cheeses were entered. The South was well represented among the winners! Each week, there will be at least one prize winning cheese highlighted. This week, it is Sweet Grass Dairy’s buttery Camembert-style ‘Green Hill’ which won 2nd Place.

We have Earthwind Botanicals all natural aromatherapy products and soaps, with bulk soaps on special, and Tru Bee Local honey!

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!

Fresh Harvest for August 5th


To Contact Us

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

Recipes


Summer Squash & Basil Frittata

2-3 small summer squashes
6-8 large eggs
3 ounces fresh goat cheese
3-4 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
The leaves from several sprigs of basil, chopped, plus some reserved for garnish
Kosher salt
Freshly ground black pepper
Directions
Slice the squashes in half lengthwise and use a spoon to scoop out the seeds. I Using the biggest holes on a box grated, shred the squash until you have about two and a half cups of grated squash. Transfer the grated squash to a colander in the sink, and lightly toss it with a little kosher salt to help “sweat” out some of the water. Let the squash drain for 20 minutes or longer, pressing every once in awhile to drain the water.
While the squash is draining, beat the eggs in a bowl, adding a few pinches of salt and pepper. Crumble the goat cheese into the eggs.

In a thick-bottomed, ovenproof 10- to 12-inch skillet (smaller skillet = thicker frittata and vice versa), heat 3 tablespoons olive oil over medium. Add the onion and garlic and cook, stirring occasionally, until transparent and aromatic, 3-5 minutes. Use a clean tea towel to press any excess moisture out of the grated squash, and add the squash to the skillet, sauteing until tender, about ten minutes.

If the squash seems to have soaked up much of the oil, add another tablespoon. Lower the heat of the stove, and stir in the beaten egg mixture. Stir in the chopped basil. Cook the mixture as if it were scrambled eggs for awhile, scraping the bottom of the pan as the eggs form small curds. When the mixture is still quite wet but has thickened substantially from the curds of eggs forming, remove from the stovetop and transfer to the oven under a broiled on high, about 6 inches from the broiler. Cook until lightly browned on top, 5-10 minutes.

Tear basil and scatter across the top. Allow frittata to rest for 10 minutes before serving, as this prevents sticking to the skillet. Salt and pepper to taste.

Read more: http://casayellow.com/summer-squash-basil-frittata/#ixzz22j5XjS74

Market News


Hello!

It is hard to believe it is already August. This Summer is really flying by! We know many of you are adjusting to a new school schedule as well.
We have stopped doing Saturday deliveries. The blueberry season was oh-so fleeting this year, and the tomatoes are waning. There are not enough orders on Saturdays to justify the delivery. However, we know this was more convenient for some of you and we apologize! For those of you that are unable to make Wednesday delivery by 6:00, please know that we can leave your order at the church for you to pick up later in the evening. Just let us know in the comments section of your order.

Tally is back this week and there are lots of beautiful flowers. However, Dozen Bakery, The Bloomy Rind, and Twin Forks Farm bread are off this week. We look forward to having them back next week!

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!

Fresh Harvest for July 29th


To Contact Us

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

Recipes

Tomato Tart
Adapted from Canal House Cooking, Volume No. 4

You will need
1-2 big tomatoes
1 sheet of puff pastry
A bundle of thyme
Salt (the bigger- and flakier-grained, the better)
Fresh ground pepper
Good olive oil
Directions
Preheat the oven to 375 degrees

Slice the tomatoes into thin slabs through the middle. If the core is tough, remove it.
Place the sheet of puff pastry (if it was frozen, it should be defrosted first). With the tip of a knife, lightly score a border around the pastry to serve as the ‘crust’. Prick the area inside the border with the tines of a fork all over to prevent this area from puffing too much.

Starting with the largest tomato slabs, arrange the tomatoes inside the scored border. After you run out of room for full tomato slices, cut the slices in half and arrange to more or less fill the space. Do not overlap tomato slices, or it will be too liquidy for the delicate pastry to handle without getting soggy.
Strip the thyme leaves from their stems and scatter all over the tomatoes.

Bake for 30-40 minutes, until tomatoes are roasted and crust is golden brown all over.

Remove from the oven. Sprinkle with salt, ground pepper, and drizzle all over with olive oil.

Market News


Hello!

This week will be a slower week, as we enter the dog days of summer. Tally is out of town on a family vacation, as are the folks at Dozen Bakery and The Bloomy Rind Cheese Shop. We still have plenty of wonderful veggies and other products for you, but we are entering the phase where the diversity of crops is low. Not too many crops can thrive in the heat and humidity of a Tennessee late summer. It is also the time when we farmers are preparing for our “second spring”- Fall planting! As the weather cools, the new crops will be set out in anticipation of a year round harvest. These cooler season crops offer much more variety, and include of course the lettuces and leafy greens.

But for now, while we’ve got them, enjoy the ripe luciousness of our summer tomatoes and watermelon! We’ve also got green beans and cucumbers this week, as well as lots of great tasting fresh dug potatoes and summer squash!

There will be no bouquets this week, as Tally is out of town. These will start up again on Wednesday, August 8th.

We are so pleased to feature Tru Bee honey as one of our vendors. This local bee-farming family has this to say about their current honey offering:
“This particular honey was harvested Memorial Day weekend, which is very early for Middle Tennessee. This was prompted by the early, warm spring we had. Our bees took advantage of copious nectar sources, including spring fruit blossoms (like apple and pear) and the sought-after black locust tree. The latter is a hard nectar to “catch,” because there’s a short bloom cycle; either the bees won’t leave the hive because we have a cold snap, or because of a rainy spring.

Our bees also had access to a lush acre of crimson clover, followed by purple clover and then another big nectar flow from country privet, which seems to grow with abandon in the country, especially along fences. Our lavender bloomed early this year, so there’s a little bit of that in this honey, but we harvested before the lavender was in full bloom, since we wanted to save something for a hoped-for summer harvest!"

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!

Fresh Harvest for July 22nd - lots of news!


To Contact Us

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

Recipes


Watermelon and Tomato Salad
from Mark Bittman

These ingredients really compliment each other!

Ingredients
2 1/2 cups watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
1 1/2 cups cherry tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
1/2 cup minced scallions or red onions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped

Method
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.

Market News


Hello!

It has been a great week of “normal” summer weather around here – we’ll take it!

However, it has been on the wet side, and that rain just is not cooperating with the blueberry harvest. The berries are not good when picked wet, and Hidden Springs only wants to provide you with a top quality product. Given the variable chance of rain this week, we are not going to offer any berries, but do hope that they will be able to harvest enough to bring us some at pick up. We know this has been a so far disappointing blueberry season for many of you, but please keep your fingers crossed that it improves, not only for our sake but for the orchard’s as well. After all, it is their livelihood!

Twin Forks Farm is having a special this week on it’s wood fired, artisan bread and granola. It is a great deal at $1.00 off each item!

We have some wonderful fresh dug potatoes this week, German Butterball (how could you not want to eat something with a name like that!). This is an excellent potato – a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly mealy, this beauty is superb for everything – frying, baking, mashing, soups – you name it.

Also, the watermelons are definitely in abundance and are ripe and so sweet! These are of a small size so are manageable. You can order one of these to make up for not getting blueberries! And speaking of making up for blueberries, Dozen Bakery has blueberry galletes this week made with Hidden Springs Orchard blueberries – so get one to get your fix! They are spectacularly delicious.

And don’t forget Bloomy Rind Cheese, and Earthwind Botanicals products!

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!

Fresh Harvest for Saturday!


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’re on board for Saturday, with a limited number of blueberries and some of those lucious fruits of summer-watermelon . We apologize for needing to cancel the blueberry order last week, and we hope the rain holds off enough to allow for a good harvest this week. Blueberries are a precious fruit, and are very sensitive to being harvested while wet. We are thankful that Hidden Springs takes such good care of their fruit quality. So, keep your fingers crossed!

We do have our selection of flowers and veggies available for easy-going Saturday pick up, as well as meats from Bear Creek Farm and breads from Twin Fork.

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!

Fresh Harvest for July 15th


To Contact Us

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

Recipes

Cherry Tomato and Lentil Stuffed Pitas
from The Sprouted Kitchen

Serves: 2

1 Cup Lentils
1 Lemon, zest and juice
1/3 Cup Goat Cheese
2 Large Shallots, peeled and sliced thin
3 Cups Cherry Tomatoes
2 Tbsp. Olive Oil
1/3 Cup Chives, Finely Chopped
1/3 Cup Basil, Chopped
1 tbsp. Dijon Mustard
1 tsp. Garlic Salt
Fresh Ground Pepper to taste
1. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil and garlic salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
2. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.
4. Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil and chives, roasted tomatoes and crispy shallots. Add salt to your preference.
Serve in pitas!

Market News


Hello!

It has been a quick transition from extremely dry to very wet. The crops sure have perked up after all the rain – they certainly love the moisture from the sky. As do the weeds, which seem to have quadrupled in size!

We have all the amazing fruits of summer this week – tomatoes, peppers, eggplant and squash, watermelons and blueberries! These are never as good when you buy them in the store as they are freshly picked by us during their peak growing season right now!

Earthwind Botanicals is back with us this week, offering those wonderful Bag O’ Soaps that are such a great deal. And Dozen Bakery has her beautiful blueberry gallettes made with organic blueberries.
We’ve also got that delicious cheese of the week offering from The Bloomy Rind.

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!

Fresh Harvest Saturday!


To Contact Us

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

Recipes

*Grilled Cumin-Lime Zucchini Quesadilla *
From the blog naturallyella.com by Erin Alderson

Serves: 2
Ingredients
1/2 medium zucchini
1/2 tablespoon olive oil
2 teaspoon cumin
1/4 teaspoon chile flakes
1/2 lime juice and zest
1/2 tablespoon honey
2-3 ounces fresh mozzarella cheese
2-4 8? or 10? whole wheat tortillas
Instructions
Cut zucchini in to 1/4? slices and place in a large bowl. Whisk together 1/2 tablespoon olive oil, 1 teaspoon cumin, 1/4 teaspoon flakes, 1/2 lime zest/juice, and 1/2 tablespoon of honey. Pour over zucchini, cover, and let sit for at least 30 minutes.
When ready to cook, light grill to medium heat. Place slices on grill and let cook on each side until browned, 2-3 minutes. Remove from heat and carefully cut in to small strips. Layer strips on half of the tortilla and sprinkle mozzarella on top.
Return to grill and cook on each side until tortilla is crisp and cheese is melted. Serve with greek yogurt mixed with lime juice and cilantro.

Market News


Hello!

We are so thankful for this break in the weather! Although we haven’t gotten as much rain as in town, the cooler temps have been wonderful, and the plants seem much happier with some moisture from the sky! Can you believe it is time to start planning for Fall crops?!

We hope you take advantage of this Saturday delivery. The mornings are cool, parking is ample, and the pace is leisurely.

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!

Fresh Harvest for July 8th


To Contact Us

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

Recipes

*TOMATO TOMATO PAELLA *
adapted from Mark Bittman
from Nancy Vienneau’s blog, Good Food Matters

1 T. Olive Oil
1 T. Butter
1/2 medium Onion, small dice
1 T. minced Garlic
2 t. Paprika
1 T. Tomato Paste
2 c. Water
1/4 c. Red Wine (opt.)
Salt and Black Pepper
1 1/4 c. Arborio Rice
Assorted Heirloom Tomatoes
(about 1 1/2 lbs.) Sliced into wedges

1 9"skillet that is Oven-Safe, like a cast-iron skillet, 2" deep

Preheat oven to 425 degrees.

Dissolve tomato paste in water. Heat skillet on medium, and add butter and olive oil. Saute onions until translucent, and add minced garlic. Stir in rice and paprika, stirring until the grains are coated. Add water solution and wine, stirring well. Season with a little salt and black pepper.

Bring to a simmer. Remove from heat and place tomato wedges in circles around the top. Cover the top well with the wedges. Place uncovered into the oven and bake for 15 minutes.

Tomatoes will brown and caramelize, their juices encasing the rice. Check for rice-doneness–the grain will be firm, but nicely puffed.

Serves 6.

Market News


Hello!

It has been a very hard few weeks due to the heat and drought. Luckily we have good irrigation with well water, so the crops are doing fine. But the farmers have been suffering! Thankfully, it looks like we will have a cooler week with a chance of some rain. It will take quite a good soak to end the severe drought.

Happily, we have lots of good summer produce for you this week. It is peak tomato season, and it is time to eat our fill! Also, the blueberries are really starting to come in now, and we have more to offer you this week. And, for a really big treat, *Dozen Bakery *is offering you, our lovely, prized customers, a Blueberry Gallette this week made with Hidden Springs Orchard organic blueberries! Yum! Claire’s Brown-Sugar Shortcakes also go great with blueberries!

Also, two new great cheeses from The Bloomy Rind Cheese Shop!

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!

Fresh Harvest for Saturday, 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


Savory Bread Pudding with Summer Squash and Feta
by Martha Rose Shulman for the NY Times

I love using leftover bread this way. This makes for a very hearty summer dinner – and goes great with a simple tomato salad on the side!

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)
2 garlic cloves
1 1/2 cups low-fat milk (1 percent or 2 percent)
1 1/2 pounds mixed green and yellow summer squash, grated – squeeze out excess moisture!
2 tablespoons extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 tablespoon chopped fresh dill or mint
1 tablespoon chopped fresh parsley
4 eggs
2 ounces feta, crumbled (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

1. Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.

2. While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.

4. Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.

5. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Market News


Hello!

This announces our Saturday deliveries starting for the summer season. We will have a small offering of organic blueberries from Hidden Springs Orchard in Cookeville, as well as plenty of tomatoes and other veggies, meats from Bear Creek Farms, and eggs from Willow Farm. Please remember the Market will close by noon on Friday.

Ordering on Saturdays is an easygoing way to get your veggies! The lines are small, the parking generous and close, and the shade under the trees is cool. We promise to be smiling as well!

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!

Fresh Harvest for July 1st- Tuesday delivery this week!


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 will be delivering on Tuesday this week because of the July 4th holiday. The Market will be turned off for ordering on Monday evening. We will also be delivering this Saturday, July 7th.

It is just horrible outside,and to celebrate we will be having some specials this week! The cabbage is two for one, so you will have plenty to make a nice big slaw for your picnic. Also, squash is one dollar off a pound this week, so is an amazing deal at $1.50 a lb. We have an abundance right now, and with this weather who knows how long the good harvest will last.

The blueberries are coming in! These organic blueberries are from Hidden Springs Orchard in Cookevile. We have been working with this family run orchard for years, and love their excellent fruit! Although we don’t have a lot this week, we will have more for Saturday and even more next week. We will try to meet the demand this week, but please be patient as this crop just is beginning.

There are lots of beautiful flowers this week, so please bring a bouquet to whereever your festivities will take 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!