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!

Friends! Now is the time to get those tomatoes! Season is peak, and the fruits are ripe, so get to canning, freezing, drying, saucing – whatever it is you can muster to stock up on them for winter!

We also have our lovely organic blueberries, which are on their way and won’t be back again until next year!

You have until Tuesday evening to place your place your order!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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

A great, simple summer meal!

Serves 6 to 8
2 tablespoons olive oil, divided
2 uncooked spicy Italian sausages (about 8 ounces), casings removed
1 medium eggplant (about 1 pound), diced into 1/2-inch cubes
1/2 large yellow onion, diced
1 clove garlic, minced
Kosher salt
8 large eggs
1/4 coarsely chopped fresh basil leaves
2 ounces fresh goat cheese

Arrange a rack in the middle of the oven and heat to 400°F.

Heat 1 tablespoon of the oil in a 10- to 12-inch cast iron or oven-safe skillet over medium-high heat until shimmering. Add the sausages and cook, breaking them up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan.

Add the remaining 1 tablespoon of oil, eggplant, and onion to the pan. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, cooked sausage, a big pinch of salt, and stir to combine.

Whisk the eggs and basil together in a large bowl. Pour over the vegetables and sausage. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Crumble the goat cheese evenly over the top. Cook until the eggs at the edge of the pan begin to set, 1 to 2 minutes.

Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve..

Market News

Hello!

It’s the last week of July, and we are definitely in the “dog days” of summer! Looks to be a hotter August and early Fall than it has been the past few years. It means a harder transition into establishing a Fall crop. Most Fall crops like a cooler soil and need a lot of water. We are thankful for our abundant wells that provide or good water supply for the crops!

We have lots of good veggies for you this week! The summer basics are here – tomatoes, cucumbers, eggplant, green beans! This may or may not be the last week for blueberries….we do have word from The Peach Truck that their season is winding down as well!

We are still rich in watermelon and cantaloupe! These have been delicious this year! Please remember, however, if you get a bad melon to let us know and we will replace it or refund your money! All our produce is guaranteed.

Lastly, tuberoses are here! This is a beautiful white flower that is actually in the lily family. It is incredibly fragrant, and a 5 stem bunch with really fill your home with loveliness!

Enjoy all this good food right at your fingertips! Remember, the best way to support a small farmer is to eat more vegetables!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 just a friendly reminder to place your order for the week if you haven’t done so already ! It is high berry season- we are blessed to be able to offer you delicious organically grown blueberries and blackberries from our local growers! Now is the time for jam making, pie baking and berry freezing!

There are lots of great veggies still available as well! And don’t forget flowers, cheeses, baked goods, and so much other great food!

You have until Tuesday evening to place your place your order!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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!

It’s high summer here in Tennessee, and we’ve got the great selection of summer’s bounty!

Check out the “Fruits” section of the market! There is a great selection of our organically grown summer fruits on there – sweet luscious watermelon and cantaloupe, blueberries of course, and Blackberries!

Please remember that we guarantee all of our products. If you are not fully pleased with the quality, taste, or condition of anything you buy from us, we will refund or replace it 100%. Your satisfaction and trust in us is very important to us, so please let us know! It is especially important during melon season. Not all melons are going to be satisfying! We want you to experience a good one, so let us know if you get one that wasn’t to your liking and we will replace it or get you a refund!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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!

Just an order reminder from your Friendly Fresh Harvest Farmers!

We’ve got lots of great produce left! Tomatoes, blueberries, summer squash, and more! And the flower bouquets are extra gorgeaous this week, with beautiful sunflowers, lisianthus, celosia, and zinnias!

You have until Tuesday evening to place your order!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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

Feta & Eggplant Pasta Salad

Serves 4 to 6 as a main course
For the salad:
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pound orecchiette pasta
4-ounce block feta cheese, crumbled
1/3 cup coarsely chopped fresh Italian parsley leaves
1/3 cup coarsely chopped fresh basil leaves

For the vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil.

Place the eggplant on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to combine. Roast until golden, tender, and caramelized, about 30 minutes. Meanwhile, cook the pasta.

Add the pasta to the water and cook until just tender. Drain and run briefly under cool water to cool the pasta down. Drain well again.

For the vinaigrette: Whisk all the ingredients together in a large bowl.

Add the cooked pasta and roasted eggplant to the dressing and toss to combine. Add the feta, parsley, and basil and give the salad one last gentle toss or two to combine. Serve at room temperature.

Market News

Hello!

It’s high summer here in Tennessee, and we’ve got the great selection of summer’s bounty!

Check out the “Fruits” section of the market! There is a great selection of our organically grown summer fruits on there – sweet luscious watermelon and cantaloupe, blueberries of course, and Blackberries!

We know there is a great variety of options these days to buy seasonal produce, and we appreciate you supporting us and our vendors! We do strive to offer you the best selection, product, and service that we possibly can!

Now is the time to enjoy those tomato sandwiches! And ratatouille, fresh tomato sauce, veggies on the grill, cole slaw and fresh made pickles…blueberry cobbler….oh boy, the summer eating is good!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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 Potato, Onion, and Bacon Skewers
Serves 6

30 thin-skinned baby potatoes (no bigger than a ping-pong ball)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 medium onion
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
7 ounces (5 slices) thick-cut bacon, preferably fairly lean, cut into 1-inch pieces
1 tablespoon chopped flat-leaf fresh parsley

Equipment: You’ll need 6 (14-inch) flat metal skewers, or 12 (7-inch) skewers.

Put potatoes in a pot and cover with water. Add 1 tablespoon of the salt. Cover, bring to a boil on a camp stove, then reduce heat and simmer until potatoes are tender when pierced with a knife, 8 to 10 minutes. Drain, transfer to plates, and let cool completely.

Cut onion into 1-inch chunks and separate into pieces. In a large bowl, combine oil with remaining 1/2 teaspoon salt and pepper. Add potatoes, onion, and bacon and toss to coat.

On a flat metal skewer, about 14 inches long, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 5 potatoes and end with bacon and onion. Thread 5 more skewers in the same way. Alternatively, use 12 (7-inch) skewers and halve the amount threaded on each skewer.

Meanwhile, heat a charcoal- or wood-fired grill to medium-high (about 450°F; you can hold your hand 5 inches above cooking grate only 3 to 4 seconds). If you’re using a charcoal fire, start it when you have about half the skewers threaded.

Grill skewers, turning often, until onion and bacon have some char to them, 10 to 20 minutes. Set skewers on a platter and sprinkle with parsley.

Market News

Hello!

Happy 4th of July everybody! We hope you are able to enjoy the day with family and friends. John and Tally are feeling lucky to be on family vacations away from the farms this weekend.

We have a full selection of great summer produce this week! Tomatoes are here, as well as squash, cucumbers,fresh-dug potatoes. basil, eggplant, and blueberries! This is it, folks! The summer eating you have been waiting for!

There will be no flower bouquets offered this week, as with Tally’s traveling schedule she will be unable to do them this week. There are some sunflowers available, and if you have a special request please let her know! The flower bouquets will be back next week!

We look forward to seeing you on Wednesday! Thank you so much for all your support!

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!

A new posting of “Sungold” cherry tomatoes is up on the website and available! These super sweet and flavorful cherry tomatoes are a favorite of summer, and will surely please everyone in your house!

We also have a good amount of blueberries available! These are so easy to freeze for winter – stock up now!

You have until Tuesday evening to place your order!
We look forward to seeing you on Wednesday! Thank you so much for all your support!

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

Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
Serves 4

12 ounces fresh goat cheese
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon red pepper flakes
4 large egg whites
1 cup breadcrumbs
Freshly ground black pepper
4 medium fennel bulbs, thinly sliced
Juice of 1 medium lemon
1/4 cup fennel fronds, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
1/2 cup tahini roasted garlic dressing

Use your hands to shape the goat cheese into 20 (1-inch) balls and place on a plate. Refrigerate for 15 to 20 minutes to firm up. Meanwhile, heat the oven and cook the chickpeas.

Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with parchment paper.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beans to the pan in a single layer. Cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and red pepper flakes and stir to combine. Spread out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more. Remove the chickpeas from the heat and cool slightly before serving or store in the refrigerator in an airtight container.

Whisk the egg whites in a small bowl. Combine the breadcrumbs, remaining 1 teaspoon salt, and black pepper in another small bowl.

Remove the cheese balls from the refrigerator. Gently but firmly press each ball into a thick disk, smoothing the sides with your finger. Dip a disk into the egg whites, turning it to coat and then allowing any excess to drip off, and then completely coat in the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining discs.

Bake until golden-brown and the cheese is warmed through, 13 to 15 minutes. (A minute or two under the broiler will brown them more if needed.) Cool for at least 5 minutes before serving. Use a small spatula to gently reshape the disks if needed.

Toss the fennel with the lemon juice in a large bowl. Use immediately or cover and store in the refrigerator (for up to 5 days) until ready to serve.

When ready to serve, stir the chickpeas, fennel fronds, and parsley into the fennel, then divide the mixture between 4 plates. Top with the baked goat cheese rounds and drizzle with the dressing.

Market News

Hello!

It is hot and dry at the farms! It is not as hot as it could be, we know, but that along with no rain here for weeks makes for some very stressful conditions! Seems like Nashville in town has gotten some good showers the past few weeks, but they have all passed us by. Hope we get a nice soak in the next few days!

Summer is upon us! How did the end of June get here so fast!? We have full blown summer crops in – tomatoes, squash, cucumbers galore, as well as blueberries! It is the season of abundance, so start thinking now about your pickling/canning /freezing needs – don’t wait until the end of summer, as there is never a guarantee as to what weather will do and how the crops will fair. If you have any special requests, please let us know!

The Bloomy Rind Cheese shop is back with us this week! We’ve got lots of great meat specials going on as well!

Please as always remember to bring us back your bags . We also appreciate you returning any of the packing we give you for us to re use. We can not use packaging from other sources do please recycle that yourself.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee

Coming Events