Fresh Harvest, LLC

Market News

Hello!

Due to many factors, the very cold temperatures being one of them, we will have limited vegetables this week. However, there is lots of good things to stock up on this week! We’ll have vegetables back next week, our last delivery before Christmas.

It is holiday time, so start planning now – there are lots of items available this week that will help you get ready for whats in store in the weeks ahead!

We have WREATHS this week! Handmade and locally foraged by Tally.

Dozen Bakery has PUMPKIN CRANBERRY BREAD – for this week only!! This freezes well, so get a few loaves! Also they have put up their amazing Apple Galletes.

Henosis mushrooms with lots of beautiful King Oyster Mushrooms!

The Bloomy Rind has beautiful stocking stuffers with those delicious jams they are offering, as well as great items for a charcuterie tray!

Wedge Oak Farm has a freshly processed batch of turkey and duck – get those now for holiday cooking!

Lots of storage vegetables available – sweet potatoes, butternut squash, and carrots!

We have this and then one more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Market News

Hello!

Due to many factors, the very cold temperatures being one of them, we will have limited vegetables this week. However, there is lots of good things to stock up on this week! We’ll have vegetables back next week, our last delivery before Christmas.

It is holiday time, so start planning now – there are lots of items available this week that will help you get ready for whats in store in the weeks ahead!

We have WREATHS this week! Handmade and locally foraged by Tally.

Dozen Bakery has PUMPKIN CRANBERRY BREAD – for this week only!! This freezes well, so get a few loaves! Also they have put up their amazing Apple Galletes.

Henosis mushrooms with lots of beautiful King Oyster Mushrooms!

The Bloomy Rind has beautiful stocking stuffers with those delicious jams they are offering, as well as great items for a charcuterie tray!

Wedge Oak Farm has a freshly processed batch of turkey and duck – get those now for holiday cooking!

Lots of storage vegetables available – sweet potatoes, butternut squash, and carrots!

We have this and then one more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Market News

Hello!

Happy Hanukkah!
As we head into this busy holiday season, please know we are so grateful for you! We appreciate your support and keeping us a part of your routine!

We have lots of festive offerings this week – King Oyster Mushrooms locally grown and freshly harvested, handmade wreaths of farm foraged greens, delicious new bread from Dozen Bakery and of course one of the best curated cheese/charcuterie selection in town!

The veggies are rockin’ this week as well – they have enjoyed the short break in the cold and today’s sunshine!

We have three more Wednesday deliveries until we take a break for the week of Christmas and New Years. Our last delivery will be December 19th. We will resume on January 9th, weather permitting!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Sauteed Oyster Mushrooms

This is a quick simple way to prepare mushrooms that really highlights the Oyster mushrooms gentle flavor.

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2
teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1
minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
Cooks’ note:
Mushrooms can be made 4 hours ahead and kept at room temperature.

Market News

Hello!

We hope everyone had a well nourished Thanksgiving, filled not only with good food but lots of good times with family and friends.

We are glad to be back at it, and have a great week of vegetables and other goods for your post- holiday eating! There are lots of good lettuces, salad fixings, and good greens to fill up on this week. It’s going to be a cold week, so sweet potatoes and winter squash will also do the trick for warming dinners.

Wedge Oak Farm survived their crazy turkey harvest, and now have a new batch of poultry breakfast sausages and Tikka Turkey Sausages for you!

As we head into this busy holiday season, please know we are so grateful for you! We appreciate your support and keeping us a part of your routine!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Market News

Hello!

We’ve got tons of great stuff this week – lots of greens and salad stuff! So eat your veggies! The freeze has impacted some of the crops, and has made lots of work for the farmers. With hoophouses and row covers, we protected the crops as best we could from cold damage.

The time change means we will be up under the porch until Spring! We are so grateful that Trinity Presbyterian Church allows us this space to do deliveries – sheltered from rain and wind and with lights for those now dark afternoon!

We will not be delivering Thanksgiving week. There are some options for getting Thanksgiving goodies, however! You can pre-order turkeys from Wedge Oak Farm on our website and pay your deposit, but will need to pick those turkeys up at Richland Park Farmer’s Market on Saturday before. You can read more about this on the Market Page.
You can also check out the Thanksgiving Menu at Dozen Bakery. They have a great selection of pies, breads, and savory sides to get you through! You need to order through them and pick up at their location :
https://www.dozen-nashville.com/thanksgiving-menu-2018

Stay tuned from special items from Bear Creek Farm that you can order the week before and look to The Bloomy Rind as well for your party cheese and charcuterie plates!

Don’t forget we will have lots of sweet potatoes, winter squash, and other vegetables that you can stock up on ahead of time for that holiday week.

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Market News

Hello!

We’ve got tons of great stuff this week – lots of greens and salad stuff! So eat your veggies!

The time change means we will be up under the porch until Spring! We are so grateful that Trinity Presbyterian Church allows us this space to do deliveries – sheltered from rain and wind and with lights for those now dark afternoon!

We will not be delivering Thanksgiving week. There are some options for getting Thanksgiving goodies, however! You can pre-order turkeys from Wedge Oak Farm on our website and pay your deposit, but will need to pick those turkeys up at Richland Park Farmer’s Market on Saturday before. You can read more about this on the Market Page.
You can also check out the Thanksgiving Menu at Dozen Bakery. They have a great selection of pies, breads, and savory sides to get you through! You need to order through them and pick up at their location :
https://www.dozen-nashville.com/thanksgiving-menu-2018

Stay tuned from special items from Bear Creek Farm that you can order the week before and look to The Bloomy Rind as well for your party cheese and charcuterie plates!

Don’t forget we will have lots of sweet potatoes, winter squash, and other vegetables that you can stock up on ahead of time for that holiday week.

In special event news, Karen Overton, farmer of Wedge Oak Farm, will be hosting a fundraising event “Seasoned Sunday” –
This will be held at Wedge Oak Farm on 11-11-28, from 12 – 5 pm
It is a benefit for the TN local Food Summit. Get on out to the farm tasting great sausage and craft beers! 4 chefs, 5 breweries!
You can read more about it here:

http://www.tncraftbeermag.com/seasoned-sunday-sausage-and-beer-at-wedge-oak-farm

They are offering a $15 off code for people that shop locally with farmers
Code is: CSA

Tickets are on Eventbrite and you can buy them here: http://www.eventbrite.com/e/seasoned-sunday-sausage-and-beer-tickets-51825869571

Should be awesome!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Market News

Hello!

If you haven’t yet placed an order, now is the time! There are lots of good veggies left, from greens to sweet potato, and everything in between!

Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, and don’t forget the fresh baked bread from Dozen bakery!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

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!

There is so much good stuff up on the Market page- lots of lettuce and delicious bitter chicories for salads, as well as s big variety of kale and radishes! It’s a great week for trying something new!! Don’t forget the winter squashes and sweet potatoes!

We will be taking the week of Thanksgiving off this year. We will be letting you know specials that will be available the week before.

The Bloomy Rind is off this week. There is lots of good stuff available through Bear Creek and Wedge Oak farms!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

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 got our first frost this weekend, the earliest in many years! It took out those remaining warm season crops of peppers and eggplant. We have done this week as the farmers harvested them before the frost took the plants. So enjoy them this week! It will be the last for awhile!

There is so much good stuff up on the Market page- lots of lettuce and delicious bitter chicories for salads, as well as s big variety of kale and radishes! It’s a great week for trying something new!! Don’t forget the winter squashes and sweet potatoes!

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

Market News

Hello!

This cold, gray weather has us hungry! And we have the good food for you! There are tons of great veggies still available on the Market page. TONS! And not only that, lots of great meats from Bear Creek and Wedge Oak farm for soups and stews! Get some of that good, humanely raised met, and a variety of veggies, and you’ve got yourself an endless variety of warm cozy cooking options. Wedge Oak even has chicken stock already made up for you!

The Bloomy Rind has a great selection of cheese this week, and that paired with some fresh bread from Dozen Bakery is a wonderful combo!

Don’t forget flowers for the table or your friend. It’s the last bit of field flowers and they are beautiful!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes