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

Ginger, Butternut Squash & Sweet Potato*
A magical combination of sweet roots, squash, and spicy ginger!
from thekitchn.com

1 large butternut squash, peeled & seeded
4 medium sweet potatoes, peeled
3 yellow onions, peeled and sliced thin
1 4-inch piece ginger, peeled and julienned
5 tablespoons olive oil
1 tablespoon Kosher salt
1/2 tablespoon black pepper

Preheat oven 400°F.

Cut the butternut squash and sweet potatoes into wedges, about 2 inches each. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix all ingredients together.

Transfer to a parchment-lined baking sheet, and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300°F, and cook for an additional 1 1/2 hours. Reduce oven temperature to 200°F and cook for 1 hour longer. If you are not serving this dish immediately, keep in oven until serving (even if the oven is “off,” the warmth does it good … I even keep it in the oven overnight!).

Market News

Hello!

Happy November! The time change means it’s dark earlier, and we will officially from now on be under the porch up at the church! We are so grateful to the Trinity Presbyterian Church community for allowing us to set up through the winter months. The electric lights and weather protection really make a much more comfortable and efficient delivery!

We have a ton of great veggies on the Market page this week! It is a time of high diversity on the farms, and so many good things to eat! Please enjoy all these offerings now, as soon the icy cold winter days will be here and choices will be much more limited!

Rocky Glade Farm has a special offer on bushel and half bushel boxes of sweet potatoes, so now may be a good time to stock up! This will also be the last week for Thai ginger.

Bear Creek Farm is currently taking pre-orders for Holiday Prime Rib up on the Market, if you want to try something other than turkey for Thanksgiving!

It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.

We need your bags! Please remember to bring us the reusable bags when you pick up .

We appreciate your support, and will see 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

Easy Sausage & Peppers

Use up the end of season peppers in this easy dish. Great over pasta, polenta, or as a calzome stuffing! Is easy to freeze as well!

Serves 2
3 tablespoons olive oil
2 medium green or red bell peppers, cored, seeded and cut into 1-inch-thick strips
1 clove garlic, minced
1 medium white onion, halved and thinly sliced
3 uncooked Italian sausages (approximately 3/4 pound), sweet or spicy

• bulk sausage without casing can also be used*
  2 cups tomato sauce, homemade or your favorite bottled sauce
  Salt and pepper, to taste

Toss the pepper strips in 2 tablespoons of the olive oil, sprinkle a little salt on them, and place them on a baking sheet under the broiler until they are tender and the skins start to blacken, 10 to 15 minutes.

Meanwhile, in a large skillet, sauté the onions in the remaining olive oil until soft, about 5 minutes. Add the garlic and cook for another minute. Use a sharp knife to cut a slit in the sausage casing along the entire length of the sausage. Remove the sausage from the casing, add it to the pan with the onions, and discard the casing. As the sausage cooks and browns, use a wooden spoon to break it up into crumbly pieces. Continue cooking the sausage until nicely browned, about 10 minutes.

Add the roasted bell peppers to the pan. Now add the tomato sauce and stir well. Season with salt and pepper to taste, and let the whole thing simmer for about 10 minutes until the thin liquids have evaporated and the whole thing has a nice, saucy texture. Taste and season if needed.

Market News

Hello!

It is definitely Fall, and the darker, colder days of winter don’t seem far off! Please remember that we grow and sell year round! We will continue to offer eggs, meat, and a selection of winter-hardy vegetables through the coming months. We are blessed to be a part of an amazing community of vegetable growers who have invested much of their time and energy into learning how to grow through the winter. Most of the vegetables in the coming months will be grown in unheated hoop houses which protect the hardy crops from heavy freezes. Still, it is tricky and demanding work, filled with many variables and unknowns! We are so thankful to be a part of this farmer community, as well as grateful to you the customer who supports our locally grown veggies year round!

A few announcements:

Dylem’s Eggs are back this week! They will be on an every other week schedule for the winter months, so if you are a fan of these great eggs you may want to stock up for next week.

It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.

Dozen Bakery has Pumpkin-Cranberry bread!

The Bloomy Rind, in addition to the great cheese selection, is offering goat milk butter!

We need your bags! Please remember to bring us the reusable bags when you pick up .

We appreciate your support, and will see 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

*Sautéed Greens with Fresh Turmeric *
Fresh tumeric really packs a flavor punch and makes cooked greens exciting again!

2 Bunches Mixed Hearty Greens – Kale, Chard, Collards, etc.
2 T Olive Oil
Juice from 1 lemon
1-2 Small Knobs Fresh Turmeric, peeled
Salt & Pepper to Taste

Rinse the greens and chop into large strips. If you are using kale, remove the center stem before you chop it.

That orange liquid in the sautee pan is flavor gold. If you don’t eat the greens right away, be sure to store them with their liquid…
That orange liquid in the sautee pan is flavor gold. If you don’t eat the greens right away, be sure to store them with their liquid…
Heat the olive oil in a large skillet over medium heat. Add the greens and a splash of water. Sauté until the greens start to wilt and release their liquid. Add salt and pepper and a squeeze from the lemon.

Turn off the heat and use a zester to grate the fresh turmeric into the satuee pan. Toss with the greens and then serve. Not cooking the turmeric will ensure that the full flavor doesn’t dissipate.

Market News

Hello!

This Fall weather is so beautiful – the veggies and farmers are loving it!

Lots of beautiful produce up this week and a few things to point out:

The freeze on Saturday night did the bell peppers in. This will be their last week. Bell peppers are easy to freeze – just chop them up and stick them in a freezer bag to use later. The texture changes a bit, but the flavor is still good.

Rocky Glade farm has fresh turmeric this week! In addition to fresh ginger and freshThai ginger, galangal, these fresh dug roots are such a delicious treat . All have great health benefits and are a far cry from the dried out stuff in the store! When cooking with turmeric, a rule of thumb is 1 inch of fresh equals 1 TBSP of fresh grated or 1 teaspoon of dried ground turmeric. It is a very healthy addition to your meals or smoothies/juice.

The Bloomy Rind is back with their wonderful selection of artisan cheese, curated just for Fresh Harvest customers!

Dozen Bakery has its pumpkin -cranberry bread available! This delicious quick bread is an Autumnal tradition, and is great for breakfast, tea-time, dessert, and as a gift!

The freeze also did in the flowers! Flowers are done for the year! It is sad to have them go, as they bring such beauty to the weekly harvest! It was a great flower year and we really appreciate your support in buying local flowers.

Holiday time is fast approaching. We are planning on offering Wedge Oak Farm pasture-raised turkeys again this year! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday , November 18th or Tuesday, November 24th.

We appreciate your support, and will see 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 GRATIN
taken from Nancyvienneau.com Good Food Matters

This recipe originally calls for Lancinato Kale, but any kale or greens will substitute.

2-3 bunches kale or other greens
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 kale 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!

What beautiful weather we are having! Hope you all are able to get outside and enjoy it!

This week Tally will be on vacation. This means you all have to be extra nice to John at Wednesday pick up, as he will be gallantly holding down the fort. Also, there will be a few items not available this week, such as flower bouquets, The Bloomy Rind cheese offerings, and Little Seed Farm soaps. All will be back to normal next week!

There are so many lovely veggies this week! Lots of good greens, winter squashes and potatoes. Also, pie pumpkins! Did you hear there may be a shortage of canned pumpkin this holiday season due to crop failure in the midwest? Now is your chance to stock up for your winter baking/soup needs!

And speaking of the holidays, we are planning on offering Wedge Oak Farm pasture-raised turkeys again this year! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday , November 18th or Tuesday, November 24th.

We appreciate your support, and will see 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!

It has been a cool and rainy weekend, the perfect cozy transition to Fall weather! Now we can surely anticipate the leaves starting to change color and begin to drop as we head into October.

This week we have an amazing selection of food for you – so many good greens, winter squashes, sweet potatoes, and other delicious produce to keep you going as we head into the shortening days.

Rocky Glade Farm has up both ginger and Thai Ginger, or Galangal. Galangal is called “khaa” in Thailand and is not the same as ginger. However, the cooking process for this Thai food ingredient is the same as that for cooking ginger. Galangal has a distinct peppery flavor and is used in curry pastes, stir fried dishes and soups. Some grocery stores also stock dried galangal, but you should always use fresh galangal if available.

These dark, colder mornings make us really appreciate our coffee! We are so proud of the two coffees we carry. We love our locally roasted, organic coffee by Nashville’s pioneering coffee biz, Bongo Java. We also are carrying a locally roasted coffee that is put out by The Nashville Food Project.
“Brew Unto Others” is whole bean coffee, locally roasted by hand, certified organic and fair-trade certified. All proceeds from sales through Fresh Harvest go to The Nashville Food Project For more info and volunteer opportunities visit thenashvillefoodproject.org

We appreciate your support, and will see 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!

It is Monday evening and just letting you know of some new items on the Market Page! If you haven’t seen them yet, there are lots of great veggies left available. Lots of greens of all kinds, potatoes, winter squash, as well as head lettuce, frisee and minzuna for salads, and many varieties of radishes! There are those delicious and tender Japanese salad turnips, as well as the last bit of the summer’s cherry tomatoes.

Bear Creek farm has their specialty beef jerky up this week! This is all natural, preservative and gluten free jerky made from their humanely raised, pastured beef. The jerky is small batch made by a local chef, featuring their from scratch siracha and teriaky sauce! They also have added more lamb chops to their item list.

You have until Tuesday evening to place your order!

We appreciate your support, and will see 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

How to Roast A Pumpkin!

First, split the pumpkin in half and scrape out seeds and strings with a spoon. Reserve the seeds for toasting!

Method 1: Spray the two halves with baking spray oil, then put them upside down in a baking dish. Bake at 350ºF for about an hour, depending on the size of your pumpkin, until the flesh inside is very soft. This can take up to 90 minutes. Scrape the flesh out of the halves and run through a food processor until smooth.

Method 2: Cut the cleaned pumpkin into quarters and place them pumpkin side up, rind down, in a baking dish. Bake at 350ºF for 45-60 minutes. Scrape off the flesh and whiz through a food processor until smooth.

The first method gives a slightly softer texture, while the second gives a darker, more roasted flavor to the pumpkin, which I prefer, personally.

After the the pumpkin has been pureed, it will stay good in the fridge for up to three days. It can also be frozen for several months.

Market News

Hello!

The weather is letting us know that Fall is here! The shorter days and chilly mornings are a lovely change, although it does make it a bit harder to get all the work done in a day!
The produce is definitely Fall-like this week! Lots of great winter squashes, greens galore, and many other items. The bounty and diversity of vegetables available this time of year really can’t be beat!

There is some beautiful organic head lettuce up on the Market this week.

We are still featuring fresh ginger from Rocky Glade Farm, as well as pie pumpkins! These pumpkins are of good eating quality – they are not bland and stringy like the carving types. Now is the time to stock up and roast a bunch for your pumpkin pies for Thanksgiving! There are some roasting instructions in the recipe section.

The flowers are still going strong but only have a few weeks left! The orange marigolds are in – boy are they bright and festive! Make your day and get yourself a luscious bouquet of these fragrant and gorgeous fall flowers.

Please remember to return your bags! We are getting low this time of year.

We appreciate your support, and will see 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

Do – It – Yourself!
Crystallized Ginger

1 1/2 cups water
1 1/2 cups sugar, plus extra sugar for coating
1 cup peeled and sliced ginger

Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.

Add ginger, reduce heat, and simmer for 20 minutes.

With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn’t get sticky).

Let stand until dry, and then roll slices in additional sugar.

Store in an airtight container for up to three months.

Market News

Hello!

It’s Monday afternoon, and we just wanted to let you know about some special items on the Market!

Wedge Oak Farm has a reduced special price on their Pousson Chicken this week! These are small, spring chickens – a very tender, lovely item for your plate! if you appreciate chicken, you will love these!

Also, there is a new listing of ‘Juliet’ paste tomatoes. These are the last tomatoes of the season, so get them while you can! The ‘Juliet’ is a cross between a Roma and a paste tomato, and are lovely oven roasted. There are also some of the mixed cherry pints available.

We appreciate your support, and will see 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

Do – It – Yourself!
Crystallized Ginger

1 1/2 cups water
1 1/2 cups sugar, plus extra sugar for coating
1 cup peeled and sliced ginger

Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.

Add ginger, reduce heat, and simmer for 20 minutes.

With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn’t get sticky).

Let stand until dry, and then roll slices in additional sugar.

Store in an airtight container for up to three months.

Market News

Hello!

Can you believe it is near the end of September already! It so far is a typical warm and dry end of summer. All the freshly planted fall crops appreciate the cooler nights, but are in need of irrigation. And we could use a good rain to get that winter cover crop germinating!

Rocky Glade Farm has their FRESH dug ginger available this week! If you haven’t tried fresh ginger yet, you are in for a great treat! It has so many great uses, and freezes easily for future use!

We just wanted to give a shout out to our wonderful honey producer, Tru Bee Honey. This is a family run business based in Arrington, TN. Their honey is raw, meaning it is not pasteurized or treated in any way. It is pure honey, straight from the bees! Their honey changes with the seasons, as the bees freely forage from many species of flowering plant. Their honey is a wonderful locally produced natural sweetener that is also rumored to help with building up an immunity to allergies. We love their honey, and are thankful for the good work they do!

You can learn more about them at their website, trubeehoney.com.

The Bloomy Rind is back with us this week! And, you know it is approaching Fall as Dozen Bakery has up it’s wonderful Apple Galettes!

We appreciate your support, and will see 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!

It’s been a beautiful weekend! What a delightful change in the weather – hope you all got out to enjoy it! Looks to be a lovely week ahead as well as we head into the middle of September. All the newly planted cool weather crops are loving the mild temps and are coming along great!

There is a new flush of fall flowers in – marigolds, zinnias, and more all in a colorful autumn palette. Now is the time to treat yourself and others, before the season changes again and the flowers are gone until spring.

The Bloomy Rind is taking a break this week to recover after a very successful Southern Artisan Cheese Fest over the weekend. They’ll be up and running again next week!

And, finally, a reminder to bring us your Fresh Harvest bags! We are starting to run low, and would appreciate you return any you may be stashing away somewhere.

We appreciate your support, and will see you on Wednesday!

John and Tallahassee

Coming Events