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.
Fresh Harvest for June 4th - Summertime!
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
Tallahassee May tally@wildblue.net
John Drury john.drury@att.net
Phone:
Tally 931-623-0631
John 615-838-0428
Market News
Hello!
Welcome to the month of June! This is the time of year we really see a transition of crops, as the cool loving greens and spring veggies give way to the heat loving fruits of summer. We still have plenty of overlap for you and lots of great selection of yummy veggies. The first of summer is here with the squashes and cucumbers!
John will be out of town this week , so there will be no pickups at his farm in Thompson Station.
We have honey this week – the first honey of the season from our dear friends at Tru Bee honey who are from Arrington, Tn. This is pure, raw honey and we are proud to have them in our Market!
We love all of our vendors – we like to think we offer the best of what Nashville has to offer! We have a wonderfully curated selection of local meats, eggs and of course cheese and baked goods.
Thanks for your support, and we will see you on Wednesday!
John and Tally
Recipes
Arugula, Radicchio, and Fennel Salad
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna
Watson Carl.
SERVES 4-6
Ingredients
4 cups packed baby arugula
1 small fennel bulb, cored and thinly sliced
1 small head radicchio, halved, cored, and thinly sliced
1/4cup fresh lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup shaved parmesan
3/4cup toasted walnuts
Instructions
Combine arugula, fennel, and radicchio in a bowl; set aside. Whisk together lemon juice, oil,
salt, and pepper; toss with salad. Sprinkle with parmesan cheese and walnuts to serve.