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!

It’s “back to work”! this morning! There is still time to place an order for some great veggies on the Market page! We’ve got the first crop of beautiful Fall broccoli, as well as lots of other delicious greens. There is also peppers, potatoes, all sorts of winter squashes, and more!!

The flowers are out of this world this week – a bouquet for every budget – so don’t forget those either!

Bear Creek Farm has a special up on Bone -in Pork Chops -Thin Cut

This coming weekend is The Bloomy Rind’s Southern Artisan Cheese Fest!!
Come on out to celebrate the incredible cheese, artisan foods, and craft beers of the southeast!

Go to the website: southerncheesefest.com, for more info and advanced tickets!

The Festival is Saturday, Sept 12th. Both a General Admission ticket ($55) and a VIP ticket ($80). Details and ticket sales are on the website: southerncheesefest.com

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

Roasted Broccoli Salad with Tahini Dressing
from naturallyella.com
This recipe calls for pearl couscous, but it is also good with roasted sweet potatoes as a base in the salad, or any other grain

Broccoli
1 head broccoli
¼ red onion
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper

Salad
3 to 4 handfuls lettuce
1 cup cooked pearl couscous
¼ cup almond slivers
1 ounce feta

Dressing
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons honey
Salt and Pepper, to taste

Preheat oven to 400?. Cut broccoli into bite-sized florets and chop the onion into thin strips. Toss both with olive oil, salt, and pepper. Spread onto a sheet tray and roast for 20 to 30 minutes, until broccoli is tender and lightly charring.
Once the broccoli is cooked, tossed together with the lettuce, couscous, almond slivers, and feta.
In a small jar, add the ingredients for the dressing. Shake well and pour 1 to 2 tablespoons over the salad. Toss and serve.

Market News

Hello!

We wish everyone a safe, restful, and fun filled Labor Day Weekend! This last hurrah of summer is always so bittersweet, as we enjoy these last hot days and look forward to the coming cool weather.

This coming weekend is The Bloomy Rind’s Southern Artisan Cheese Fest!!
Come on out to celebrate the incredible cheese, artisan foods, and craft beers of the southeast!

There are more than 40 cheesemakers, food artisans, and craft brewers from six states, so you can meet them as well as taste their wares. A full list of participating producers is available on the website: southerncheesefest.com.

You will be able to sample any (or all – if you’re up to the task!) of 150+ different delectable handcrafted goodies, including a wide assortment of goat, cow, and sheep milk cheese; lots of cured meats; and tasty accompaniments like preserves, bread, crackers, pickles and more.

The Festival is Saturday, Sept 12th. Both a General Admission ticket ($55) and a VIP ticket ($80). Details and ticket sales are on the website: southerncheesefest.com

We have a great week of veggies for you! There is so much selection this time of year, with the overlap of summer and fall flavors.There is so much variety offered and we hope you are taking the opportunity to try something new!

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!

There are some new items on the Market page we thought you might want to know about!

Sugar Camp Farm has a fresh picked crop of watermelons just added to the Market. These are ONLY good during these warm days of summer, and you must enjoy them now!!

Bear Creek Farm has added a Labor Day Special . Two items, Spare Ribs and Hamburger patties are at a reduced price for your family’s grilling needs!

Also, Dozen Bakery has their Variety Pack of cookies up – great for a party!

There are still lots of great veggies, cheese, and other items up for you! 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

Ethiopian Collard Greens
Saveur Magazine

These are my favorite collard greens ever. If you have visited one of the Ethiopian restaurants in town, this is how they are. The nigella seeds are a strange ingredient, but worth the trip to the International Market to get them if you can – they make the dish! You can also substitute coconut oil for the butter.

4 tbsp. unsalted butter
1/8 tsp. black cardamom seeds
1/8 tsp. ground fenugreek
1/8 tsp. nigella seeds
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1" piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1? cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.

Market News

Hello!

We have a great week of veggies for you! There is so much selection this time of year, with the overlap of summer and fall flavors.There is so much variety offered and we hope you are taking the opportunity to try something new!

It still seems like a long way away, but remember that we grow and sell year round! We are planning and planting our winter crops now, and look to have a good selection of cold-hardy vegetables for you. It is impossible to predict what the winter weather holds in store for us. The past couple of winters have been rough! But, we do work with a variety of local farmers that have years of experience in overwintering crops in hoop houses, so we expect to have some fresh veggies for you!

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 easy to forget it is the middle of August with this lovely weather we are having! Wednesday looks to be nice as well – we are looking forward to sharing it with you!

We thought we’d let you know about some specials just added to the market page!

Twin Forks Farm is offering 25% off their granola this week – either the Cranberry Almond, or Maple Raisin, or Orange, Raisin&Walnut are available at this reduced price, for Fresh harvest Customers only!

Also, Bear Creek Farm has Fresh – not frozen – thick cut pork chops available this week! You can eat them right away, or freeze them yourself!

There is still a great selection of veggies on the Market page – winter squashes of all kinds, different cooking greens to try, peppers, green beans and okra!

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

Roasted Green Beans and Potatoes with Romanesco Sauce

This recipe is written by customer Nancy Vienneau and is on her blog Good Food Matters at nancyvienneau.com. It’s a great way to cook all the green beans, potatoes and red peppers we have this week!

RAY’S BEANS AND ROMESCO
1 pound haricots verts, or young thin green beans, stems removed
1 pound Yukon Gold potatoes, cut into cubes
8 ounces cremini mushrooms, quartered
olive oil
kosher salt
coarse ground black pepper

Bring a large skillet of lightly salted water to a boil. Put in the beans and cook for 3 minutes. Plunge them into an icy bath to cease the cooking and set their bright green color. Drain and set aside.

Preheat the oven to 425 degrees.
Place the cubed potatoes onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place quartered mushrooms onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place each pan into the oven and roast until the potatoes are crisp and lightly browned, yet have soft cooked interiors—about 20 minutes. The mushrooms will roast more quickly, about 15 minutes.
Set both aside and make the romesco sauce.SIMPLE ROMESCO SAUCE
1 red (or yellow or orange) sweet bell pepper, cut in half, stemmed and seeded
1 Anaheim pepper, cut in half, stemmed and seeded
1/2 onion
2 cloves garlic
2 roma tomatoes, cut in half
kosher salt
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon paprika

Place peppers, onion, garlic, tomatoes onto a baking sheet. Coat with olive oil and dust with salt.
Roast in the preheated 425 degree oven until the skins of the peppers are blistered—about 20 minutes.
Remove and cool. Peel and discard the skins of the peppers and tomatoes.
Place the vegetables into the bowl of a food processor fitted with a steel blade.
Pulse and process.
Add the sherry vinegar and paprika.
Pulse and process until smooth. Taste for seasonings and adjust as needed.

ASSEMBLE
Pour most of the romesco sauce onto the bottom of a shallow bowl.
Toss the green beans, potatoes and mushrooms together. Place on top of the pool of romesco.
Dot the vegetables with remaining sauce and serve.

Makes 6-8 servings

Market News

Hello!

We are transitioning to Autumn, and you can certainly tell it by our offerings this week! Lots of winter squashes and potatoes, and a nice selection of greens. The summer crops have mostly passed and we farmers are busy transitioning the fields and hoop houses for fall and winter growing.

We know school has started, and everyones’ schedule just gets busier and busier! We really appreciate you taking time out of your week to buy your local produce, meats, eggs, and other food from us!

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!

Happy Rainy Monday!

Just letting you know we have some new special items just put up on the market page.

Dozen Bakery has listed their peanut butter cookies (better late than never!) and ALSO has a special offering of a Variety Pack of Cookies!! This features one cookie each of chocolate chip, chocolate chip pecan, oatmeal cranberry, snickerdoodle, ginger and peanut butter. This is available for $7 this week, which usually goes for $9.00

Also, Bear Creek has some special cuts for Fresh Harvest to celebrate the winding down of summer! Try their Sirloin Steaks for the Grill, on special for $8.00. – enjoy these 6 oz sirloin steaks on the grill or cast iron..

There are still lots of nice veggies to order as well!

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

Minted Summer Couscous with Watermelon and Feta
The Kitchn.com
Serves 4 to 6

1 1/4 cups water
1 cup whole wheat couscous
1/2 teaspoon fine sea salt
Pinch of saffron, optional
2 or 3 medium limes, preferably organic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 to 2 teaspoons honey, depending on your preference
1/4 teaspoon freshly ground black pepper
1 1/2 cups seedless watermelon, cut into 3/4-inch cubes
1/2 cup loosely packed torn fresh mint leaves, plus a few leaves for garnish
1/2 cup crumbled mild feta, preferably sheep’s milk

Add the water to a small heavy saucepan and bring to a boil. Remove from the heat. Stir in the couscous, 1/4 teaspoon of the salt, and the saffron, cover, and set aside until the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork and transfer to a large serving bowl, spreading and fluffing the grains again. Set aside ?to cool for about 15 minutes.

Meanwhile, zest the limes until you have 2 teaspoons zest. Squeeze the fruit until you have 3 tablespoons juice. Place the zest and juice in a small screw-top jar and add the olive oil, honey, the remaining 1/4 teaspoon salt, and the pepper. Shake vigorously until the dressing is amalgamated.

Once the couscous has cooled, distribute the watermelon, celery, and mint across. Drizzle the dressing across and gently toss to combine. Season with salt and pepper to taste (keeping in mind that feta can be quite salty). If you have time, allow to sit for 30 minutes for flavors to meld.

To finish, toss again, top with the crumbled feta and the mint leaves for garnish, ?and drizzle with a touch more olive oil.

<

Market News

Hello!
We have a great selection of items on the Market for you this week!

Have you felt that slight hint of the approaching Fall? You will be able to see it this week with the veggies, as we have a wide selection of greens, many potato varieties, and beautiful winter squash! There are still the summer staples of cucumbers, tomatoes and summer squash, but these won’t be around much longer so enjoy them while you can!

Also, lovely medium to large watermelon this week, for you fruits of summer pleasure!

Dozen Bakery has listed a new cookie this week – peanut butter! Can’t wait to try that one! Also, The Peach Truck may be gone, but there are still peach galetes available which are absolutely delicious and will satisfy that peach craving!

We are happy to have Little Seed Farm’s goat milk soap with us again. If you haven’t tried their soap, please do. Their handcrafted, all natural soap made with goat milk from their own herd is known for its skin soothing properties and wonderful smell!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll 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!

We know this time of year schedules are changing – school is starting, vacations are ending… Thanks so much for including us in your already busy day! We appreciate the effort you put into buying local and supporting us!

There is a lot of great summer produce this week! There is a special on the ‘Juliet’ paste tomatoes if you want to do any preserving for winter. Also red peppers are in! These beauties are so versatile, and good for you! They carry a lot of vitamin C, and kids love them sliced up raw.

The Bloomy Rind is back with us this week with another amazing selection. They are gearing up for The Southern Artisan Cheese Festival. This year it is Saturday, September 12th from 3 – 6 pm at RocketTown in downtown Nashville. Mark your calendars!

Also, the Peach Truck is no longer, but Dozen Bakery has amazing Peach Galettes available! The fruit of the moment is watermelon! Don’t let summer slip by without indulging in this treat! There is nothing like it. We have them on the Market under “Fruits”, and they come in all sizes!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events