Fresh Harvest, LLC

Market News

Hello!

There is a ton of delicious food this week – lots of quantity of the best this late summer has available!

We want to welcome all the new customers and to let you know we so appreciate your dedication to and support of local produce! We like to think of Fresh Harvest as curating for you the best of what our area has to offer in terms of local produce, meats, and small businesses. We are glad to have you as a part of our community!

It is a blessing for us to have had so many long term customers! For years we have witnessed graduations, marriages, babies and growing kids, and unfortunately the passings of many dear friends. We do feel our customers to be an extension of our family, who we are lucky to get to see every week year around. We appreciate all of your patience, enthusiasm, friendship, and dedication you have shown us over the years!

A few reminders to all!

We guarantee all of our offerings! If you are not satisfied for any reason, please let us know and we will replace the item or refund your money!

We are first come, first serve! If we are out of an item you would like, please let us know in the comments section of your order and we may be able to get it for you!

Please bring us back your bags next time you order! We will also take back and reuse the plastic bags and containers we give you, and the egg cartons you get from us, as long as they are in good shape! Please don’t bring us back other items to recycle for you.

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

John and Tally

Recipes

These peppers are all the rage in restaurants around town – here’s how to make your own!

1 pound shishito peppers, preferably with stem intact
Grapeseed oil (or another oil with a high smoke point)
Flaky salt
1 lime, cut into wedges
First, clean and dry your peppers well. Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don’t overcrowd them. Don’t stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides. Once they are “tender to the tooth”, as Molly says, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don’t hold back. Add a squeeze of lime. Enjoy immediately.

Market News

Hello!

We’ve got lots of great produce for you this week! It’s the time of year when summer crops slightly overlap with Fall crops, and the diversity of offerings increases! It’s a great time for food!

Lots of watermelons and okra, and peppers are coming in!

And don’t forget your meats! Our meat farmers are the best Nashville has to offer and we are proud to work with them! They raise their animals in a conscientious and humane way, and the care and expertise is apparent in the quality of their product. Don’t settle for less!!

We’ve got flowers and also a selection of dried herbs for tea – both are organically grown and recently harvested and dried, so are of top quality and taste. They are delicious hot or cold!

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

John and Tally

Recipes

Market News

Hello!

We’ve got lots of great produce for you this week! It’s the time of year when summer crops slightly overlap with Fall crops, and the diversity of offerings increases! It’s a great time for food!

Lots of watermelons and okra, and peppers are coming in!

And don’t forget your meats! Our meat farmers are the best Nashville has to offer and we are proud to work with them! They raise their animals in a conscientious and humane way, and the care and expertise is apparent in the quality of their product. Don’t settle for less!!

We’ve got flowers and also a selection of dried herbs for tea – both are organically grown and recently harvested and dried, so are of top quality and taste. They are delicious hot or cold!

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

John and Tally

Recipes

Market News

Hello!

It’s watermelon time! They are big and delicious and are ready to feed a party! Or at least a couple of very enthusiastic watermelon eaters! They are at their peak right now, and this is definitely the season to eat them as much as possible!

Watermelons last a long time and can be used for dessert and breakfast as well as juicing, or in salads! Slices can even be grilled!

So get them while you can!

And don’t forget your meat/bread/egg/cheese order! Lots of good stuff in the shop this week.

Including flowers! Not only bouquets but also celosia and cute gomphrena bunches – both long lasting and great for drying.

We’ve also a selection of dried herbs for tea – both are organically grown and recently harvested and dried, so are of top quality and taste. They are delicious hot or cold!

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Market News

Hello!

It’s the dog days of summer for sure! The rain is scattered and intermittent – some places not getting any rain at all. The farmers and produce are a bit worn out! But, there is still lots of summer produce to enjoy, so don’t let this week slip by without ordering!

We’ve got lots of watermelon this week, as well as okra and all the rest of summer’s bounty.

Please show the other vendors some love – lots of good meats for grilling!

Have you “liked” us on Facebook, yet? Check us out for farm pictures and updates!

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

John and Tally

Recipes

Best Classic Potato Salad
ngredients
2 pounds waxy potatoes, such as red-skinned potatoes
1 teaspoon salt, plus more as needed
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 stalks celery, diced (about 3/4 cup)
1 large shallot or 1/4 small onion, minced (about 1/4 cup)
1/4 cup chopped scallions, fresh parsley, tarragon, or dill, plus more for garnish
3 large eggs, hard-boiled and diced (optional)
Freshly ground black pepper

Cut the potatoes into chunks. Wash and scrub any grit from the potatoes. Cut them into large, bite-sized chunks. (Alternatively, boil the potatoes whole, then peel and/or dice them after cooking.)

Prepare to cook the potatoes. Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt.

Cook the potatoes until tender. Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 minutes. Exact cooking time depends on the size of your cubes and the type of potatoes. For full step-by-step instructions, see How To Boil Potatoes.

Drain and rinse the potatoes. Drain the potatoes and rinse them under cool water. Transfer to a large bowl.

Mix the mayonnaise and mustard with the potatoes. Add the mayonnaise and mustard and fold to combine.

Mix in the celery, shallots, scallions or herbs, and eggs. Add the celery, shallots, scallions (or herbs), and eggs (if using) and stir until thoroughly combined. Taste and season with salt, pepper, or any more of the other ingredients as needed. This recipe is a base template; add more or use less of anything to your taste.

Serve or refrigerate. Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.

Market News

Hello!

Summertime!! And we are so grateful to you for shopping with us! You have lots of options these days when buying produce, and appreciatebyour support. We’ve got lots of great local organic veggies and melons for you this week .

We love to reuse our plastic bags and other containers. Any packing we have given you with your order we will take back, as long as it is in good condition! Please do not bring us bags, cartons, etc that did not come from us.

Also, remember our produce is guaranteed! If you get anything you are not satisfied with, please let us know and we will replace it or refund your money!

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

John and Tally

Recipes

Market News

Hello!

It’s Party Melon Time! These watermelons are big and delicious and are ready to feed a party! Or at least a couple of very enthusiastic watermelon eaters! They are at their peak right now, and this is definitely the season to eat them as much as possible!

Don’t be intimidated by their size! Watermelons last a long time and can be used for dessert and breakfast as well as juicing, or in salads! Slices can even be grilled!

So get them while you can!

And don’t forget your cheese order! Lots of good stuff in the shop this week.

This may be the last week for blueberries, so get them while you can! They are so easy to freeze!
There are a few watermelon still on the Market as well, under the “Fruits” section.

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

Market News

Hello!

The melons are here! Those luscious fruits of summer are at their best right now, and we have a great selection for you! Cantaloupe and watermelon are delicious and versatile – from salads to dessert to juices to breakfast. Watermelons are a healthy sweet treat – they even help to cleanse the body of toxins and lower inflammation.
Get them while you can!

They are in the “Fruits” section of the Market.

Also – it’s the last week for Blueberries!

Check out the selection at The Bloomy Rind! Burrata is in to go with those tomatoes. The rest of the really varied selection is also spectacular!

We’ve got some specials on cucumbers and tomatoes for those who want to do some summertime food preservation.

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

John and Tally

Recipes

A sweet/savory alternative to the traditional tomato caprese salad

1 medium cantaloupe, cut into 1 inch cubes
10 to 20 leaves of basil, chiffonaded (reserve a few whole leaves for garnish)
10 green olives, sliced
1/4 red onion, thinly sliced
1 cup fresh mozzarella balls, sliced into quarters
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice, from 1 lime
Salt and pepper to taste
In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

Market News

Hello!

There is still time to order some wonderful summer produce!

This may be the last week for blueberries, so get them while you can! They are so easy to freeze!
There are a few watermelon still on the Market as well, under the “Fruits” section.

If you haven’t ordered yet, you have until Tuesday evening to place your order!

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

John and Tally

Recipes

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

(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.