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 July 15
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!
We have a farm dinner coming up this weekend, July 21st at Turnbull Creek Farm! If you have ever been interested in seeing one of our farms and enjoying a feast under the stars, there is still time to purchase tickets! This event is put on by Edible nashville magazine, and will feature local chefs and live music, as well as a tour of Tally’s farm. You can get tickets to the event here – http://ediblenashville.ediblecommunities.com/things-do/july-21-farm-dinner-turnbull-creek-farms
We have melons this week – cantaloupes and watermelon!! These are listed in the “Fruits” section of the Market. Also lots of other great summer veggies and blueberries! Get the blueberries while you can – they won’t be around much longer!
This is the time for all your canning and stocking up for winter! There are two specials this week on summer veggies – paste tomatoes and cucumbers – that are perfect for those who want to put aside some food for winter!
Thanks for your support, and we will see you on Wednesday!
John and Tally
Recipes
Lazy Tomato Sauce for Freezing
(from Jill Melton, editor at Edible nashville)
The key is to slow simmer it, reducing down the juices to a rich, sumptuous sauce. It’s what I call a lazy, sauce—as I don’t even peel the tomatoes. I hack out any bad spots with a knife, toss the rest in a large stockpot or saucepan, and crush with my hands until it’s a soupy mess. The pot is set over medium heat to come to a boil, then lowered, at which point it happily simmers away.
Once the sauce is thick, I crush a couple garlic cloves into it, splash with vinegar, sugar, salt, pepper and slivers of fresh basil. Sometimes I add a dash or olive oil, sometimes not. Your call. It’s then spooned into jars, given to friends or stashed into the freezer.
Core tomatoes, toss in stockpot or large saucepan. Crush with hands. Place pot over medium heat until sauce is boiling. Lower heat and simmer for 3-5 hours or until sauce is chunky and thick. Add remaining ingredients. Spoon into jars and freeze.