Fresh Harvest, LLC

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!

Greetings on the wet, cozy evening! We are so thankful to finally be getting a good, soaking rain!

We have lots of great veggies and other items still on the Market page, so head on over!

Bear Creek Farm is offering a special to Fresh Harvest customers on their freshly ground (as in today!!) brisket! This comes in 2 lb tubes.

Also, join the holiday fun and sign up for Tally’s Wreath Making Workshop on Saturday at Turnbull Creek Farm! You can sign up on the Market page. This was such a blast last year, and hope you can join us this year!

And if you haven’t already, check out the offerings from The Bloomy Rind this week! So much yumminess and a big selection!

If you haven’t yet placed an order, you have until Tuesday evening to do so!

Thank you so much for all your support!
See you 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

Hearty Greens Gratin
from Good Food Matters at Nancyvienneau.com

2-3 bunches greens – collard, kale, broccoli
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh grated nutmeg
3 cups Half-and-Half
1/2 pound shredded sharp cheddar (can be a combination of yellow and white sharps)

Preheat oven to 350 convection or 375 conventional.

Remove the leaf ribs and tear the leaves into pieces. Place into a large bowl. Sprinkle the leaves with salt, black pepper and nutmeg and toss. Heap the seasoned kale into a 9 inch by 13 inch baking dish. Pour the half-and-half over the kale, taking care that it doesn’t spill over the sides. Top with shredded cheddar, tucking some of the shreds underneath some leaves.

Place into the oven, middle rack, and bake for 45 minutes (convection) or an hour (conventional)

Let cool for 5 minutes and serve.

Makes 8 servings

Market News

Hello!

We hope you all had a wonderful Thanksgiving holiday with friends and family!
Big thanks goes out to you all for bringing canned goods and turkeys to our food drive for The Nashville Rescue Mission! Overall, we donated over 200 lbs of food! We so appreciate your support and enthusiasm for your community!
We really appreciate all the effort you put into shopping with Fresh Harvest! We are your farmers, and all the money you spend here goes directly to supporting small sustainable farms and local businesses who cherish every dollar.

We’ve got some great offerings for you this week! Enjoy some salads and good greens after all that holiday fare!

We are excited to announce the 2nd annual Wreath Making Workshop at Turnbull Creek farm! This will be held this Saturday, December 3rd at 1:00. We had sooo much fun last year, that we just have to invite you all to join us again! Tickets are available on the Market page under “Workshops”

Thank you so much for all your support!
See you 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

Scalloped Sweet Potatoes

Now THIS is the way to eat sweet potatoes!

Serves 8 to 10
Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving..

Market News

Hello!

There is still time to place an order before tomorrow night – lots of good stuff available on the Market for your Thanksgiving Day needs! We have added beautiful and delicious Sugarloaf radicchio to the market page, so if you are a fan of chicories make sure to head over and get your self some!

Please remember that Wednesday at pick up we are hosting a food drive for The Nashville Rescue Mission!

They feed thousands of homeless people and families on Thanksgiving. This year, due partly to the unseasonably warm weather and also probably due to our preoccupation with the election, food donations for their Thanksgiving meals are way down. We recently read that they are in dire need of turkeys as well as canned vegetables. If you feel so moved, please consider donating a turkey or a 10 gallon can of vegetables (which is what they prefer, but small cans will also suffice).

This Wednesday at pick up, please bring your food items and Tally will deliver them to Nashville Rescue Mission on Thursday.

If you are unable to do this, you can also make a monetary donation on their website, nashvillerescuemission.org

We are all in this together, and we need to show our support for one another more than ever!

Thank you so much for all your support!
See you 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

Scalloped Sweet Potatoes

Now THIS is the way to eat sweet potatoes!

Serves 8 to 10
Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving..

Market News

Hello!

It is hard to believe it has only been a week – so much has changed for our country! We definitely know this has been a stressful time for all of us during this election. We feel that in times of stress, sometimes it is best to get outside of ourselves and help others. We want to support all of those in our community, and are therefore having a food drive for The Nashville Rerscue Mission this Wednesday. They feed thousands of homeless people and families on Thanksgiving. This year, due partly to the unseasonably warm weather and also probably due to our preoccupation with the election, food donations for their Thanksgiving meals are way down. We recently read that they are in dire need of turkeys as well as canned vegetables. If you feel so moved, please consider donating a turkey or a 10 gallon can of vegetables (which is what they prefer, but small cans will also suffice).
This Wednesday at pick up, please bring your food items and Tally will deliver them to Nashville Rescue Mission on Thursday.
If you are unable to do this, you can also make a monetary donation on their website, nashvillerescuemission.org

It feels more important than ever to come together for our community and work together for positive change. We at Fresh Harvest are open to suggestions as to how to be more involved, so please let us know if you have any ideas or suggestions.

Please remember this is the last delivery before Thanksgiving. There will be no delivery on Wednesday, November 23rd. We will resume delivery on November 30th. Now is the time to stock up on sweet potatoes and winter squashes, as well as eggs, meats, cheeses, and any other veggies you may want for the week ahead! Both Bear Creek Farm and Wedge Oak are offering specials.

We also have a special on Candy Roaster winter squash – a large pumpkin like winter squash excellent for storage and eating. Great for pies and soups over Thanksgiving!

Bear Creek Farm has a special on Whole trimmed beef tenderloin and rack of lamb, for those of you who would like something other than turkey.

If you are interested in Dozen Bakery pies, breads and salads to help supplement your Thanksgiving, you can look at it and order online for pick up at Dozen Bakery. Their website is
www.dozen-nashville.com.

Thank you so much for all your support!
See you 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!

This is a big moment for our country, and we certainly hope you get out and vote! Our democracy works best with your participation! ANd we’ll see you on the flip side!

And in other nerws…we still have a great selection of vegetables for you! Amazingly delicious broccoli and carrots, as well as so many other greens and lettuces and squashes of all kinds! Lots of good stuff to keep you healthy and happy.

So please exercise not only your right to vote, but also your right to access good food!

If you haven’t yet placed an order, you have until Tuesday evening to do so!

Thank you so much for all your support!
See you 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

Grilled Escarole

Give escarole a try this week! It is a delicious, versatile green in the chicory family, good for cooking, soups, and salads! Here is a delicious and easy way to have some fun with it. Plus, the heads are really large so this recipe works great!

INGREDIENTS
1 head escarole, outer leaves removed and saved, thoroughly washed
Extra-virgin olive oil
Coarse salt
1/2 cup pitted, crushed green olives

PREPARATION
Get your grill going to a medium heat.
Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.

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Market News

Hello!

This week switches to daylight savings time! And although it is a bit strange, as the weather is still so lovely, it means we will be moving our deliveries up under the porch at Trinity Church. The main reason is that it is a well lit area, and as it will now be getting dark about 5:00, we appreciate the light filled space! Much thanks to Trinity Church for allowing us to do this over the years. Without their support we could not do what we do! So, on Wednesday don’t think we have gone on vacation. Continue your drive up the hill and you will see us under the porch as the drive veers to the left.

Peanuts! We’ve got them! And they are organically grown right here in Middle Tennessee – what a special treat! Did you know that peanuts are among the most carcinogenic and pesticide-contaminated of any snack we commonly eat, due to heavy applications of chemicals in conventional growing practices. These peanuts are cured but not roasted. That is up for you to decide if you prefer that taste or not! Perhaps you’d like to make your own healthy peanut butter!

The Bloomy Rind is back with us this week! Yahoo! Make sure you check out the fabulous selection of cheese!

Also, we will have available at pick up Thanksgiving pre-order menus from Dozen Bakery. They are offering pies, breads, and salads for you to pre-order and pick up before the holiday.

Bear Creek Farm has on Special their lamb and tenderloin for you folks who want to order a meat other than turkey for Thanksgiving!

There is a new product up – dried herbal tea from herbs grown on Tally’s Turnbull Creek Farm.

Thank you so much for all your support!
See you 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!

Get your “Treat” on! Your vegetable treat, that is! We’ve got lots of great produce and other offerings still on the Market page! Now is the season for delicious Fall broccoli ! We’ve also got lettuce, carrots, and a nice selection of other late season veggies.

If you haven’t yet placed an order, you have until Tuesday evening to do so!

Thank you so much for all your support!
See you 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!

This week is the first of November – the fall is flying by! Almost time for the holiday busy-ness!

We will not be delivering during Thanksgiving week. Our last delivery before Thanksgiving will be Wednesday, November 16th. We will resume deliveries on November 30th.

Wedge Oak farm is currently taking reservations for their pasture raised turkeys. You can reserve a turkey and pick it up at delivery on November 16th. Bear Creek Farm is also offering a special on whole tenderloins and on rack of lamb for those wanting an alternative option on Thanksgiving!

The Bloomy Rind is off this week, but will return next week!

Also, letting you know that we have a limited supply of beautiful heirloom “Cinderella” pumpkins and decorative heirloom squash available at pick up! These squashes are downright gorgeous for Fall decorating, but are also delicious when cooked and great for pies, soups, and roasted. They are excellent keepers, and should last through the holidays!
They are individually priced based on size, and are available only at pick up!

You have until Tuesday evening to place your order!

Thank you so much for all your support!
See you 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!

There are lots of great vegetables still available for you if you haven’t yet placed an order! We’ve got beautiful lettuce, carrots, delicious greens for cooking and a wonderful selection of winter squashes and sweet potatoes!

Also, letting you know that we have a limited supply of beautiful heirloom “Cinderella” pumpkins and decorative heirloom squash available at pick up! These squashes are downright gorgeous for Fall decorating, but are also delicious when cooked and great for pies, soups, and roasted. They are excellent keepers, and should last through the holidays!
They are individually priced based on size, and are available only at pick up!

You have until Tuesday evening to place your order!

Thank you so much for all your support!
See you 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

Parmesan Roasted Zucchini
from Ina Garten’s book Cooking for Jeffrey

This recipe is really adaptable – it can feed two or feed a crowd. It can be hot or room temperature!

Serves 6 to 8
6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Preheat the oven to 425°F.

Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.

Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

Make ahead: Prepare the zucchini and the crumb mixture separately and refrigerate for up to a day. Roast before serving.

Market News

Hello!

There is such a great selection of vegetables this week! This time of year is diverse and bountiful for sure, and we are really proud to offer you such a large selection of beautiful, delicious produce!

Dozen Bakery has their apple galletes available! These small, French style tarts are really well crafted and delicious, and we really recommend this Fall treat!

It is almost Thanksgiving! This year, we will not be delivering Thanksgiving week. We will be delivering the Wednesday the week before Thanksgiving, so you can stock up then! Wedge Oak Farm has their reservations for their turkeys up on the website. You can reserve now and pick up your turkey frozen on Wednesday, November 16th. You can also make arrangements with them to pick up at another location.

Thank you so much for all your support!
See you Wednesday!
John and Tallahassee

Coming Events