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 April 16th - we're baaaaack!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
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Market News
Hello!
We are back on every week, folks! Spring crops are really coming in and we are really excited to be able to offer them to you on a weekly basis now and through the summer!
Thank you for all your support through the “slower” season – although it really didn’t feel like it this year! We farmers are grateful for a little bit of down time to rejuvenate and prepare for the season ahead!
We have lots of great stuff for you this week! Tis the season for lettuce! And although it still seems early, we expect strawberries really coming in next week!
This week we have fresh dug tuberose bulbs from Tally’s field! Get a bag and put them in a sunny spot either in a pot or in the ground, and you are guaranteed a beautiful and extremely wonderful smelling flower in your garden this year!
Next week we will have a full offering of organically grown herb plants for you – basil varieties, rosemary, oregano and thyme!
Thank you so much for all your support!
See you 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 April 9th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Greens and Fresh Mint Salad
from Food52.com
_This is addictively delicious and really easy! _
1 bunch (large) greens such as kale or collards, or a mix!, chopped very small, almost minced
1cup fresh mint, minced
1cup walnuts, chopped
Spicy Peanut Dressing
3tablespoons smooth natural peanut butter
3tablespoons warm water
3tablespoons rice wine vinegar
1tablespoon pomegranate molasses
1tablespoon soy sauce
1teaspoon fresh garlic, minced
2teaspoons fresh ginger, peeled and minced
1teaspoon sesame oil
1teaspoon dried red chili flakes
Toss the chopped greens, chopped mint and the walnuts together. If you haven’t made the dressing yet, do that next. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.
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Market News
Hello!
We are back this week and looking forward to sharing with you all the goodness that this beautiful spring has to offer!
Lots of good veggies this week as well as beautiful flowers to brighten your home and heart! It is Passover this week and Easter this weekend, so plan now for local food inspired meals! beat Creek Farm has their lamb on special this week!
It is almost strawberry time! The plants are looking great, and with this warm weather we should be seeing them very soon.
Thank you so much for all your support! 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 - Brighten your Day with Flowers!
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!
Bring some sunshine into this rainy day with flowers! There are lots this week, so now is the time to treat yourself and all your favorite people with some beautiful spring blooms!
There are still some great veggies available on the Market – lots of greens left! Also, stock up now on eggs!
We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on April 12h.
Thank you so much for all your support!
See you 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 March 26th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Spinach Pesto
Why wait until basil? This pesto is really delicious and versatile!
Makes about 2 cups
1 1/2 ounces goat cheese
1 1/2 ounces whole-milk ricotta (or 3 ounces of either goat cheese or ricotta)
2 cloves garlic, peeled with root end trimmed off
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
10 to 12 ounces spinach, washed and spun dry
Salt and pepper to taste
Add the cheeses, garlic, olive oil, and lemon juice to the bowl of a food processor and mix until combined. Add the spinach and run the food processor until the mixture has formed a thick paste. If the spinach won’t fit all at once, add it in batches. Taste for seasonings, adding salt, pepper, and lemon juice as needed.
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Market News
Hello!
We’re back this week and we are so looking forward to seeing you! We’ve been doing lots of clean up and projects, spring planting, and even some weeding of those strawberries!
We have a nice selection of spring veggies – lots of greens and lettuces! The flowers are really bountiful this week so treat yourself and a friend or neighbor with a colorful and sweet smelling spring bouquet!
We will be continuing on an every other week schedule, probably until first of May or until the strawberries are in…Please stock up now on your meats and eggs! And don’t forget to support our other awesome vendors – The Bloomy Rind Cheese selection and Dozen Bakery fresh baked bread and cookies!
Thank you so much for all your support! We really look forward to seeing you on Wednesday!
See you 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 Order Reminder!
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 have some new meat items and just- added specials on the Market!
Bear Creek farm has put up their Delmonico Steaks on special – a great deal on some amazing beef. Bear Creek is top quality and we are proud to offer only the best in town!Also, Wedge Oak Farm has a new sausage – Turducken sausage links, a blend of their turkey, chicken, and duck!
There are still some great veggies available on the Market – lots of spinach left! Also, stock up now on eggs!
We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on March 29th.
Thank you so much for all your support!
See you 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 March 12th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
*Baby Kale Salad with Roasted Chickpeas, Lemon and Parmesean *
For the Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Salad
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound baby kale
1/2 cup shaved Parmigiano-Regianno
Instructions
Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Market News
Hello!
The changing of the clocks has us all thinking spring! It is harder to come in at the end of these beautiful days as the light lingers longer.
This spring has been a whirlwind – crazy warm temperatures that have everything about 3 weeks ahead of schedule, and then a real freeze in the middle of the week. Hopefully the crops and all their tender new growth with get through!
We remain on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again. We’ve got lots of greens this week – spinach and baby kale especially. These make great salads as well as cooking greens – throw them in frittatas or in soups. They keep well too so buy a few bags! We also have great flowers this week that are just bursting with color and joy!
Thanks so much for all your continuing support. We really love and appreciate out customers, and are grateful to you for enabling us to do what we do! Our best advertisement is your word of mouth, so this spring as people are considering CSA’s, please let them know about Fresh Harvest! If you get us a new sign up, make sure they mention you and we will credit your account $10.00!!
See you 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 Order Reminder!
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 are still some great veggies available on the Market. Carrots, lettuces, radishes, and spinach! Get your fresh veggies, eat healthy and keep those winter blues and sickness away! Also, stock up now on meats and eggs!
We will be taking next week off of deliveries. We will continue on an every-other-week schedule. Our next delivery will be on March 15th.
Thank you so much for all your support!
See you 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 February 26th!
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!
It is good to be back this week! We have an amazing selection of vegetables for you this week! It is truly a bounty of a harvest for February, and we hope you all are as excited to see our yummy selection as we are! We’ve got lots of good greens – kale, mustards, spinach , lettuces, as well as carrots and beets and other yummy treats.
We also have flowers this week – organically grown in Tally’s hoophouse.
There is so much good stuff – remember to stock up! We are still on an every other week schedule, so now is the time to get your meats, eggs, and veggies for the next couple of weeks.
We are so grateful to be able to feature two of Nashville’s premier food purveyors – The Bloomy Rind Artisan Cheese Selection and Dozen Bakery fine baked goods. These are small independent local businesses that work hard and provide amazing high quality products. We are glad they are a part of our Fresh Harvest community.
Thank you so much for all your support!
See you 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 February 12th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Beans and Greens Soup
A classic soup – flexible and satisfying.
1/4 cup extra-virgin olive oil
1red onion or leek, sliced into thin half-moons
1clove garlic, peeled and smashed
5cups rich chicken stock or vegetable stock
2tablespoons good wine vinegar (sherry or Champagne is great)
1cup cooked beans, chickpeas, or lentils
2cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
1dried chile, optional
Salt and pepper
2tablespoons really good extra-virgin olive oil
Grilled bread, for serving
In a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown. When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked legumes. Bring back to a simmer and add greens and chile, if using. Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them. Taste and adjust salt. Serve by itself or over grilled bread.
Market News
Hello!
As I write this, there is a lovely spring like day happening outside! The sun is out and the temp is warm, with a slight chill in the breeze. Last February at this time it was certainly a different story. Although it is a wonderful day to enjoy, it does make us wonder if we will get any winter at all. Our weather gets more and more variable every year, which makes it hard to rely on past experience to base crop planning on. It certainly feels now like it will be an exceptionally early spring.
This weather does make the crops grow well in hoophouse! We have a great selection of greens for you this week as well as carrots sweetened by cool temps and storage crops like sweet potatoes, garlic and winter squash.
We are on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again.
See you 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 January 29th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Better, Brighter Creamed Spinach
Food52
Serves 2
2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
1 lb of fresh spinach
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced Heat 2 tablespoons of olive oil in a heavy pan. Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes. Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove. Add 1/2 tablespoon tomato paste and cook for 1 minute. Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted. While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve..
Market News
Hello!
We are back! Our every-other-week winter schedule enables us to get our winter chores done, but it sure feels like a long time between visits! These weeks have been enjoyably mild, with none of the weather drama we have had past winters. We’ll see what February and March have in store for us!
We have a nice selection of winter veggies for you. Good fresh greens and lots of spinach to help you get through. Spinach is so versatile – great raw for salads, cooked, or even thrown in smoothies. It also keeps well, as do all the greens as they are so fresh, that you can order more for the weeks ahead!
And carrots! Boy oh boy, do we have lots of our delicious winter carrots for you! So much sweeter and fresher than anything you get in the store!
That being said, here is your reminder to stock up for next week! Plan now for next week and get your eggs, frozen meats, and veggies to get you through!
Thank you so much for all your support!
See you 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!