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 - Summer's Bounty! Tomatoes, Blueberries, and More!
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 lots of great items available! The first delicious organic blueberries of the season are here, as well as tomatoes – both heirloom slicers and cherry tomatoes! Not to mention all the squash, cukes, lettuces and more!
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
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 pos
Weblog Entry
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!
Happy Father’s Day to all the father’s out there – and also to the men who play such a big , positive role in our lives! Hope you all have had a wonderful weekend and have gotten to enjoy the summer sun.
It is officially summer, the longest days of the year! We are abundant with a diversity of crops for you this week. The tomatoes and other summer crops are showing up, and soon we will be overwhelmed with the steady supply of squash, cucumbers, and tomatoes. In the meantime, enjoy some of the remaining end of spring crops that will soon depart and not return until Fall – the greens and lettuces, beets and carrots. Try something new – chiogga beets, kohlrabi, or patty pan squash. It’s also a good time to start making some pickles! We’ve got lots of cucumbers this week!
We have Blueberries this week! Check them out in the “Fruits” section of the Market page! The first picking is always a more limited supply. They will be around for many weeks to come! If we sell out on you, please request some in the comments section. Many times we can meet your order.
These blueberries, as is true with all of the meats, vegetables, and fruits we sell, are grown organically. That means no pesticides or synthetics if any kind on your food or in the soil. Soft fruits are especially prone to carry residual pesticides, and choosing organic is definitely the best way to go!!
The flowers are especially beautiful this week – and there are two different bouquet sizes available to match your needs and/or budget! The sunflowers are definitely in, as well as the first zinnias, celosias, ammi, yarrow, and many more colorful kinds! If you haven’t tried brightening your week with flowers, give it a try and see how happy it makes you!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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 pos
Fresh Harvest - Still Time to Order Some Great Veggies now!
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 hot outside, but we’ve got lots of cool veggies for you! There is still plenty of selection available – salad stuff, grilling stuff, herbs and flowers. There are some new squash varieties up – Zephyr and patty pan.
Let’s hope we get that rain in the next couple of days! We sure need a good soak!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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Fresh Harvest for June 12th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Kohlrabi Bistro Salad
from thekitchn.com
Serves 4
Splash white vinegar
4 large eggs
2 tablespoons cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups peeled and julienne-cut kohlrabi
1 head Belgian endive, cut into bias strips
4 strips thick-cut bacon, cooked and crumbled
Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat. Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.
Market News
Hello!
It is hot out there! Hope you were able to stay cool today – maybe even found a way to play in some water! We are certainly hoping the rain expected for Tuesday does come and provides a nice soaking for the ground as well as cools down the temperatures!
We are definitely in the transition from late spring to early summer. The summer crops are rolling in – squash, cucumbers, and the first tomatoes. The greens and lettuces won’t be around much longer. This is a diverse time of year, crop wise. As the summer heat kicks in, we see less variety of crops and get down to the summer heat loving staples. But for now, please enjoy all that we have to offer. We’ve got a great selection of wonderful vegetables!
If you are interested in peaches from the Peach Truck, but pick up either at the farms or at Westahaven, we can bring an order for you. Please let us know what you would like in the comments section of your order. We will charge your account for you, and deliver the peaches with your order.
The Bloomy Rind is back with us this week. Also, please support our other amazing vendors and providers – Dozen Bakery, Wedge Oak Farm and Bear Creek meats, Tru Bee honey, and Twin Forks Farm nuts and granola. We really are lucky to be working with some of the best food artisans in town!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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Fresh Harvest for June 12th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Kohlrabi Bistro Salad
from thekitchn.com
Serves 4
Splash white vinegar
4 large eggs
2 tablespoons cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups peeled and julienne-cut kohlrabi
1 head Belgian endive, cut into bias strips
4 strips thick-cut bacon, cooked and crumbled
Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat. Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.
Market News
Hello!
It is hot out there! Hope you were able to stay cool today – maybe even found a way to play in some water! We are certainly hoping the rain expected for Tuesday does come and provides a nice soaking for the ground as well as cools down the temperatures!
We are definitely in the transition from late spring to early summer. The summer crops are rolling in – squash, cucumbers, and the first tomatoes. The greens and lettuces won’t be around much longer. This is a diverse time of year, crop wise. As the summer heat kicks in, we see less variety of crops and get down to the summer heat loving staples. But for now, please enjoy all that we have to offer. We’ve got a great selection of wonderful vegetables!
If you are interested in peaches from the Peach Truck, but pick up either at the farms or at Westahaven, we can bring an order for you. Please let us know what you would like in the comments section of your order. We will charge your account for you, and deliver the peaches with your order.
The Bloomy Rind is back with us this week. Also, please support our other amazing vendors and providers – Dozen Bakery, Wedge Oak Farm and Bear Creek meats, Tru Bee honey, and Twin Forks Farm nuts and granola. We really are lucky to be working with some of the best food artisans in town!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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Fresh harvest for June 5th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Simple Cabbage Slaw
New York Times recipes
2 cups apple cider
½ cup cider vinegar
6 cups shredded cabbage
1 tablespoon mustard seeds
1 tablespoon celery seeds
2 tablespoons sugar
Salt and pepper, to taste
PREPARATION
Step 1
In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
Step 2
Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.
Market News
Hello!
Feels like summer is here! The vegetables are growing, as are the weeds! We’ve got a great selection of veggies this week – lots of variety and should have quantity for all! Please remember that if we sell out of something to let us know in the comments section of your order if you would like some of that item. Most of the time we can fulfill requests!
The strawberries are done but we will have organic blackberries and blueberries coming soon!
We appreciate you bringing us back any of the strawberry containers, plastic bags, or egg cartons we give to you. However, please do not bring us those items from other places. We do not reuse berry containers such as from Trader Joes, and it is just extra work for us to separate them out and recycle them. Also, please remember to bring us back your bags!!
The Bloomy Rind is off this week after a super packed weekend at the Atlanta Food and Wine Festival! They 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
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!
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Fresh Harvest for May 29th
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Simple Cabbage Slaw
New York Times recipes
2 cups apple cider
½ cup cider vinegar
6 cups shredded cabbage
1 tablespoon mustard seeds
1 tablespoon celery seeds
2 tablespoons sugar
Salt and pepper, to taste
PREPARATION
Step 1
In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
Step 2
Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.
Market News
Hello!
Happy Memorial Day!
We have a great selection of spring veggies for you this week, as well as an amazing selection of meats and other goodies from our other vendors. We still have plenty of greens of all kinds, lots of lettuces for salads and the first summer squash and zucchini.
Tally wants to thank everyone for their kind words and support regarding the barn fire at her farm. The support of the community has been really uplifting. At this point, thanks to insurance, Tally has been able to purchase a new (used) delivery vehicle.
If you have paid ahead of time for bouquets, there are some bouquets available this week for pre-paid members only! On the Market page you can click on the “Pre-paid Bouquet” shopping cart. This will let Tally know you would like a bouquet, but you will not be charged.
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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Fresh Harvest for May 29th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Simple Cabbage Slaw
New York Times recipes
2 cups apple cider
½ cup cider vinegar
6 cups shredded cabbage
1 tablespoon mustard seeds
1 tablespoon celery seeds
2 tablespoons sugar
Salt and pepper, to taste
PREPARATION
Step 1
In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
Step 2
Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.
Market News
Hello!
We have a great selection of spring veggies for you this week, as well as an amazing selection of meats and other goodies from our other vendors. We still have plenty of greens of all kinds, lots of lettuces for salads and the first summer squash and zucchini.
Tally wants to thank everyone for their kind words and support regarding the barn fire at her farm. The support of the community has been really uplifting. At this point, thanks to insurance, Tally has been able to purchase a new (used) delivery vehicle.
If you have paid ahead of time for bouquets, there are some bouquets available this week for pre-paid members only! On the Market page you can click on the “Pre-paid Bouquet” shopping cart. This will let Tally know you would like a bouquet, but you will not be charged.
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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Fresh Harvest for May 22nd
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 a great selection of spring veggies for you this week, as well as an amazing selection of meats and other goodies from our other vendors. We still have plenty of greens of all kinds, as well as broccoli and the first summer squashes and zucchini.
The strawberries are on their way out, and there will be a limited selection. However, The Peach Truck is set up next to us now every week, so you will be able to get your fruit!
In farm news, we have sad news to report. Last week there was a devastating fire at Tally’s farm. Thankfully, no one was hurt and the house and her husband’s guitar building shop is fine. However, the barn with 12 years of worth of accumulated farm equipment and supplies, the delivery van, and her greenhouse was totally destroyed. The worst part was her dear family dog, Buddy, was also killed in the fire.
This is a very overwhelming loss, especially heading into the busiest time of the year. However, the loving kindness shown by the community has been truly healing! All of Tally’s family is very grateful for the support.
Because of the fire, the flower bouquets are being delayed another week. The walk0in cooler, which chilled the flowers and veggies after harvest, is gone due to the fire and that impacts the ability to do a good flower harvest. Hopefully, there will be a new system in place in the week ahead, and flowers bouquets can start next week. We appreciate your patience!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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Fresh Harvest for May 15th
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 are having a beautiful spring and the produce is coming along quite nicely! The summer crops are in, and soon we will be seeing more diversity of veggies and less greens. Enjoy them while you can! The tomato plants are in and growing briskly, and soon we will be seeing our first summer squash and zucchini.
The berries are dwindling this week. We have some on the Market but in limited quantity. We will have more available at pick up.
They have really been delicious this year!
We appreciate returns on the quart containers your berries were packed in. We will also take returns of the 4" pots that your garden plants came in.
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
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