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

Stir fried Bok Choy with Wild Mushrooms Over Soba Noodles
from Edible Nashville
ediblenashville.ediblefeast.com

Ingredients
½ tablespoons coconut or vegetable oil
8 baby bok choy (cut into halves)
½ cup water
2 tablespoons rice vinegar
1 cup wild mushrooms, sliced
1 carrot (thinly sliced)
2 cloves garlic, minced
1½ teaspoons sea salt, divided
1 teaspoon turmeric
½ pound hot cooked soba noodles
1 scallion (julienned)
1 cucumber (julienned) juice of ½ lemon
Preparation
1. Melt the coconut oil in a saucepan at high heat. Place bok
choy halves in pan to form a single layer. Add water, rice
vinegar, mushrooms, carrots, garlic, ½ teaspoon salt, and
turmeric. Cover pan and braise vegetables for 5 to 8 minutes.
2. Place the braised bok choy and mushroom mixture over soba
noodles. Garnish with cucumber and scallions.

Market News

Hello!

We know you all enjoyed the beautiful weather today as much as we did! We have lots of news today, so please take a minute to read before you hop on over to the market.

We have a great selection for you this week! There is a bounty of sweet, crunchy lettuces and spinach this week, some lovely root vegetables and radishes, and other mild, juicy greens freshly harvested from our farms just for you! Check out the recipe as a way to enjoy some of our veggies and mushrooms!

• Pre-Order Bouquets are available! This is a special offer as a way for you to save some money on flowers this summer. It also helps support Tally’s early season farm needs, like buying seeds, and supplies. This is a low-income time for farmers, and some investment now in the upcoming season is really helpful! And, during these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!

We are on an every-other week schedule through March! Stock up this week on what you can . Our next delivery will be on Wednesday, March 16th.

We have two bits of egg news! For the next few weeks we will be offering on special some Certified Organic eggs from Eaton’s Creek Organic Farm in Joelton. They are a slightly higher price from the regular Fresh Harvest eggs. Our farmer friends at Eaton’s Creek have a new flock of heritage birds, and are still learning about how much they will produce and finding the right market for them. We will be helping them out here for a little bit – let us know what you think!

Also, we are implementing a new policy regarding egg cartons. All eggs will now be packed in new cartons each week.* We will no longer be accepting any other egg cartons than the ones you receive your eggs in from us*. This will better help us ensure and monitor quality . If you did not receive the carton from any eggs bought from us, please do not bring it to us to reuse or recycle. Thank you!

We also have Dylem and Calebs’ Farm eggs this week, if you enjoy supporting these farm kids in their income-generating home project!

A reminder that we can not be responsible for the fate of bags that are left for those that need to pick up after 6:00. We have had some issues lately with bags missing by the time the customer gets there. This is very distressing to us, and we are working with Trinity Church on this issue. In the meantime, please be aware that there is a chance, if you need to arrive after we leave, that you will not find your order there when you get there. Again, we are working on this and will keep you informed.

We so appreciate your support, and look forward to seeing you on 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!

Happy Valentine’s Day to everyone! Hope you have had some time today to spread the love around to your family and friends.
We have a great selection for you this week! There is a bounty of sweet, crunchy lettuces and spinach this week, some lovely root vegetables and leeks, and other mild, juicy greens freshly harvested from our farms just for you! It really is possible to eat healthy over the winter, thanks to our mild climate and experienced growers!
Some other items to notice this week:

• Pre-Order Bouquets! During these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!

• Oyster Mushrooms* are back from local farm Whispering Creek! These fresh mushrooms are delicate and tender and can cook very quickly. Keep them in the refrigerator in the paper bag, and they will keep for up to a week.

Kefir Water! This is a mild, light and refreshing carbonated beverage with probiotic properties similar to kombucha or yogurt.

Dylem and Calebs’ Farm Eggs are here!

• Lots of great items from our meat vendors this week, Bear Creek Farm and Wedge Oak Farm. These are truly some of the best producers of pasture raised meats anywhere, and work with the finest restaurants and chefs in the area. We are lucky to have them with us at our Market!

We are on a every-other-week schedule! This means that after this week, we will have a week off, and will be delivering again the following week, March 2nd. It is a good idea to stock up on goodies! Get your eggs, frozen meats, and veggies to last you through the two weeks. The greens will keep well in the fridge in a plastic bag.

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

Easy Saute of Oyster Mushrooms

serves 2

1 tablespoon vegetable oil
1/4 lb small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
1/2 teaspoon cider vinegar

PREPARATION
Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with pinch salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
Cooks’ note:
Mushrooms can be made 4 hours ahead and kept at room temperature.

Market News

Hello!

What a difference a week can make! From 8" of snow to 70 degrees! We hope you have all enjoyed the roller coaster – sure keeps things interesting!

We have a great selection for you this week! Oyster Mushrooms are back from local farm Whispering Creek! These fresh mushrooms are delicate and tender and can cook very quickly. There is a recipe for a simple saute, but also consider using them in a frittata, omelet, risotto, lasagna, or a hearty salad! Keep them in the refrigerator in the paper bag, and they will keep for up to a week.

We are on a every-other-week schedule! This means that after this week, we will have a week off, and will be delivering again the following week, February 17th. It is a good idea to stock up on goodies! Get your eggs, frozen meats, and veggies to last you through the two weeks. The greens will keep well in the fridge in a plastic bag.

There are some new items our vendors have listed! The Bloomy Rind has all natural salami made from Tennessee beef. This, along with the crackers and her great selection of cheese makes for a stunner of a cheese tray! And don’t forget the sweets! There is some chocolate bark and caramel sauce up there too!

Wedge Oak Farm has a good selection of duck this week – whole and parts. Consider this as an alternative to your chicken routine!

And as always, there is Dozen Bakery’s fresh baked bread and cookies, and Bear Creek Farm’s great beef selection.

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!

We hope everyone enjoyed our great snowstorm of 2016!
Admittedly, it wore us and the crops out a little bit. So, we are taking this week off of deliveries to give us all time to recuperate. We’ll be back next week – look for the Market to be open on Sunday evening, January 31st for a Wednesday, February 3rd delivery.
In the meantime, enjoy the week of warmer weather and sunshine – who knows when and how winter will return!
Thanks so much for all your support, and we look forward to seeing you on 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!

We are going to brave a delivery this week, even though the forecast looks a bit uncertain. It certainly looks to be cold! But as long as the heavy and/or freezing precipitation holds off, and the temperatures don’t drop so much that the greens will freeze, in your bags, we will plan on sticking to the Wednesday schedule. Please do stay tuned, however, in case we need to make any changes to the schedule!

We are so pleased to announce a new vendor and product this week! Whispering Creek Mushrooms, a produce and mushroom farm in Gallatin, has a fresh crop of oyster mushrooms coming in! This week will be the first of these offerings – there should be more in the coming weeks! You can read about them on the “Our Growers” page of the website, or on their Facebook page of Whispering Creek Mushrooms.

We have a bit more expansive selection this week of winter loving crops. If you haven’t yet tried the purple sweet potatoes, I highly recommend them!

Also! We love the other vendors that provide us such yummy food year round! Dozen Bakery, Bloomy Rind Cheese, Bear Creek and Wedge Oak Farm meats and eggs! Please support them as well this week!

Thanks so much for all your support, and we look forward to seeing you on 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

Creamed Swiss Chard with Lemony Bread Crumbs
from Bon Appetit

Ingredients
SERVINGS: 4
½ cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Kosher salt
2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
¾ cup heavy cream

Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking
sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender,
about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well
in a clean kitchen towel to remove excess moisture.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and
stems, season with salt and pepper, and cook, stirring often, until tender, 5–8
minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until
thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed
through and coated with cream sauce; season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.

Market News

Hello!

Big announcement that Dozen Bakery has listed their items on the Market page! They were not up yet at last nights initial opening. If you have already placed and order, feel free to go back and place another for your fresh baked bread and other treats!

We know we are low low low on veggies this week. Please do make sure you get some good greens in your belly – we got em!

It may be a good time to stock up, as due to low inventory/orders we may be switching to an every-other-week schedule after this delivery.

Thanks so much for all your support, and we look forward to seeing you on 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

Creamed Swiss Chard with Lemony Bread Crumbs
from Bon Appetit

Ingredients
SERVINGS: 4
½ cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Kosher salt
2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
¾ cup heavy cream

Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking
sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender,
about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well
in a clean kitchen towel to remove excess moisture.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and
stems, season with salt and pepper, and cook, stirring often, until tender, 5–8
minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until
thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed
through and coated with cream sauce; season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.

Market News

Hello!

It is finally feeling like winter! It looks to be a very cold few days ahead. Our vegetable offerings are very slim this week due to the cold temperatures and many of our farmer’s taking a break this month – it being January and all!
However, we still haver a bunch of good cold hardy greens for you all. These fresh vibrant greens will help to keep you healthy this winter, so please do get some for yourself! We hope to have a few more veggies and other surprises to offer in the coming weeks, but please do know this is just a very slow time of year for veggie production, and be patient.
In the meantime, please support our other awesome vendors – locally raised, pastured meats from Bear Creek Farm and Wedge Oak Farm, fresh eggs, and our curated cheese selection from The Bloomy Rind.

Dozen Bakery is off one more week for vacation, but will be back next week!

Thanks so much for all your support, and we look forward to seeing you on 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

Kale & Walnut Pesto

_This is a great way to integrate more healthy greens into your diet! Try it not only on pasta, but as a sandwich spread or with eggs in the morning!
_
small bunch of kale (4-6 leaves, remove the thick part of the stems*)
¼ cup walnuts, toasted
½ to 1 clove of garlic
¼ cup olive oil (or more for a smoother pesto)
juice & zest of one lemon
salt & pepper to taste
optional: grated parmesan or pecorino cheese
(note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)

Instructions
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

Market News

Hello!

Welcome, 2016! We wish you all a very healthy and happy year ahead! It is hard to believe that this will be our 10th year as Fresh Harvest!

We started off just two farmers selling you our produce via email, and have now expanded our web-based ordering service to include produce from other small local farms, humanely raised meats and eggs, and other artisan products from small businesses. We are fortunate to work with some of the best farmers, producers, and food-crafters that Middle Tennessee has to offer. All of our vendors are also our friends, and we trust their practice and respect their product. That is why we guarantee everything we sell on the Market. We only want you to be eating and supporting food that is good for you and that you feel good about! If you are not satisfied in any way, please let us know .

Although we have expanded, John And Tally still remain involved in every aspect of Fresh Harvest. We are heavily invested and committed to providing not only the best in local food, but an amazing service as well. We continue to learn and grow in this process, and always appreciate any feedback you as a customer have to offer. It helps us to do our job better, and that is always our goal. Please know you can email us at any time with any question, comment, or concern!

We know that you have many choices in purchasing local food these days! We are so grateful that you make the time and effort to shop with Fresh Harvest. With Fresh Harvest, your money is going directly to supporting small local farms and businesses. You are truly using your money and time to help create a more sustainable local economy and community. Thank you!

Please remember this year to eat more vegetables! Seriously, the best way to support small farmers and local agriculture is to enjoy eating the bounty they produce! Try to work more kale into that weekly dinner rotation, or how about a new vegetable you have never tried before? We have some great, vibrant and oh so delicious winter crops available for you, and we truly hope you enjoy them!

Thanks so much for all your support, and we look forward to seeing you on 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!

Just a reminder that we will not be delivering for the next two weeks. Our next delivery week will be January 3rd, 2016. Look out for our email that Sunday night for Wednesday, January 6th delivery.

As you may notice, we are playing around with the look of the website. There are a few changes we hope to be implementing this winter to boost your user-friendly experience, so stay tuned!

We wish you and your family all the best this Holiday Season! We hope you are able to enjoy a lovely, reflective, and cheerful time with loved ones.

Best wishes to you all for a healthy and happy New Year!
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 will be our last week delivering before the end of 2015! We will be taking off next week, December 23rd and the following week, December 30th. We will resume deliveries on Wednesday, January 6th, 2016 – weather permitting!

Tally is making Holiday Wreaths this week – order one for Wednesday pickup! They are one of a kind, made from locally foraged cedar, pine, and magnolia, as well as other farm-grown material.

We are taking two weeks off but will be back in January, and plan on continuing to deliver through the winter.
Stock up now on your meats, eggs and vegetables for the holidays!

Bear Creek and Wedge Oak have some great meats for your celebratory dinners with friends and family.
The Bloomy Rind has some wonderful items up for gift giving and entertaining – check out their selection of curated cheese trays, artisan cheeses, preserves, crackers, and confections!

Also for your stockings- soaps, honey, and gift certificates!

PLEASE BRING US BACK YOUR BAGS!!! WE ARE GETTING LOW!!!

Thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events